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My annual "Best Of" List will be rather short and concise this year. So yeah, here goes…
Favourite song: "Shades of Cool" by Lizzy Grant, AKA Lana del Rey. It's timeless and the video link is *here*.
Favourite TV show AND favourite comeback: 'The Comeback' starring Lisa Kudrow. Thankfully we still have a couple of eps left as I write this. Not to beat around the bush: This show is comic gold. Check it out if you've not done so already. This second series was worth the nine-year wait.
Favourite movie: I brought this category back this year because I've seen one movie which I've literally been waiting 12 years to see. That's how long it took the illustrious IFC to film it. I actually just watched it yesterday for the first time and it lived up to all my expectations. *Boyhood*, welcome to your awards season.
Favourite memories: I'm actually going to rename this category right now: Most Remarkable Memories: I could gripe and bitch about quite a lot, but I'm too Tucker'd out to do so. So I won't even give examples, nor go into details; see previous blogs for all that. I'm grateful to still be here and to have the chance to work on my sobriety, which has been sorely lacking lately. To say I've been numbing myself from all the pain and stress–a la morphine–would be an understatement.
Happy Holidays to everyone!


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Showing 1-6 of 6
Price: $37.50
Publisher: Collector Books - Schroeder Publishing: 2004
Edition: First Edition: First Printing
Store ID: 011512
Condition: Fine with No Dust Jacket as issued
011512: No Jacket As Issued. Boards and pages are clean, unmarked, bright, tightly bound and sharp cornered. Scarce, Out Of Print, Book. ""Designed to feature every Collector Series Barbie doll and fashion released since the Barbie doll collectors' movement was born in 1980 with the first organized national gathering of Barbie doll collectors. Throughout those 25 years since 1980, Mattel has devoted more and more of its resources to creating collectible Barbie dolls using a better quality of fabrics and detailing than that used on their playline dolls.: 8.75 x 11.25 in.: 382 pages View more info
By: Farlie, Barbara L. / Clarke, Charlotte L.
Price: $20.00
Publisher: New York, New York, Bobbs - Merrill Company: 1975
Edition: First Printing
Store ID: 004031
Condition: Fine in Very Good Dust Jacket
004031: Stated First Printing (9 8 7 6 5 4 3 2 1) . Dustjacket now protected by a new Brodart Mylar Cover. Dustjacket is price clipped and has two small stain spots near upper edge. "Outside, inside, upstairs, downstairs: how to make miniature houses, rooms, furniture, accessories, all to scale, with step-by-step instructions for every single piece. The most complete book of miniature how-tos ever published - with hundreds of working drawings, dozens of photographs, 22 in magnificent full color - spilling over with enough plans and patterns, ideas and illustrations to delight the enthusias... View more info
By: Hockenberry, Dee
Price: $33.50
Publisher: Atglen, Pennsylvania, Schiffer Publishing: 1995
Edition: Presumed First Edition
Store ID: 003086
Condition: Fine with No Dust Jacket as issued
003086: No Jacket as Issued. A Schiffer Book For Collectors. "Four of the world's most beloved storybook characters are the focus of this delightful new book which presents the authors, their books, the characters, and the collectible items they inspired. A. A. Milne's Winnie the Pooh, Johnny Gruelle's Raggedy Ann Stories, Florence K. Upton's Golliwogg's Adventures, and Seymour Eaton's Adventures of the Roosevelt Bears have inspired related books, art works, beloved stuffed toys, licensed products and interpretations for several generations--highlighted here in this delightful collectors'... View more info
By: Moe, Mary Hamilton (Rhymes)
Price: $37.00
Publisher: Hamilton Cottage Press: 1975
Edition: Presumed First Edition
Store ID: 005367
Condition: Very Good
005367: "A Child's Introduction to Great-Grandmother's Way of Life." LCCN# 75-34603. Scarce, Out Of Print, Book. Copy has small stain near edge of inside back cover and edge of last page; otherwise no writing or marks found. Corners/edges of covers are lightly softened. Book's covers are yellow and white striped, with black lettering and illustrations. : 8.5 x 11 in.: 14 pages View more info
By: Peat, Fern Bisel
Price: $90.00
Publisher: New York, New York, Merrimack Publishing Corp.: 1950
Edition: Presumed First Edition
Store ID: 005363
Condition: Fine
005363: No. A9080. Scarce, Out Of Print, Book. "The people and merchandise in this grocery store are perforated to snap out easily. Bases are included so they can stand upright. The products are fresh and look delicious; the prices are delightfully old-fashioned." Book is undated; believe was published about 1950. Covers and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered, with all of the punch-out images intact. This is a beautiful book of PAPER DOLLS with many cabinets, people, food stands and over 100 grocery items, all to be assembled by the User.: 13.... View more info
By: Tosa, Marco (Author) / Eklund, Linda M. (Translator)
Price: $21.50
Publisher: Harry N. Abrams: 1998
Edition: First Edition: First Printing
Store ID: 010915
Condition: Fine in Fine Dust Jacket
010915: Bookjacket/dustjacket now protected by a new Brodart Mylar Cover. Printed and bound in Spain, with multiple photographs of the world's favorite doll on every page. Has about 200 illustrations, including 180 plates in full color. Boards and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered. Scarce, Out Of Print, Book. "Conceived in 1959 as an "adult" doll to dress for every occasion, Barbie has since become a worldwide cultural and commercial phenomenon. Whether dressed by such renowned designers as Calvin Klein, Christian Dior, and Bob Mackie... View more info

subset: commoncrawl


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The clouds do their best to obscure the harvest moon which casts its bright light on a docked-down HMS Albion as a large LCU Mk10 landing craft returns to 'mother', carrying the naval leaders of tomorrow for their first extended period at sea: six weeks aboard assault ship.
As you read this, the future flagship (she assumes the title next year from Ocean), is beginning a month and a half of intensive amphibious training – her core business – as part of her Operational Sea Training (OST) package, after which she'll be able to deploy wherever Whitehall determines she is required.
She conducts OST with plaudits ringing in her ears, having been formally handed back to the Royal Navy from the Defence Equipment and Support arm of the MOD, who oversaw Albion's £90m two-year refit.
The private firms, engineers and ship's company have been praised for the speed and efficiency with which they brought a sleeping giant back to life (Albion was mothballed for four years following the 2010 defense review) and are now turning her into a potent fighting machine.
In a world where defense projects normally take longer and cost more than anticipated, Albion returned to sea three days earlier than planned back in the summer – and has maintained the pace throughout sea trials, conducted with such aplomb that Commodore Rob Bellfield, the new Commodore of Devonport Flotilla was more than happy to welcome the ship back into the bosom of his 'family.'
He said the regeneration of the ship over the past three years was an example of how the Navy, industry and MOD could work together successfully.
"With a strong command lead and an extremely enthusiastic and engaging ships company, the ship is immaculate which is indicative of the ship's company's collective pride," he told the 330 sailors and Royal Marines.
Albion has a brief period between the end of sea trials and start of OST – but it's not a lull.
Take a deep breath.
- Two Dutch landing craft have joined the ship as part of long-standing partnership with the Netherlands' Korps Mariniers (just 14 months younger than our Royal Marines);
- Albion took part in the regular Thursday War off Plymouth, including some damage control training;
- bomb disposal experts from Plymouth's Southern Diving Unit scoured the assault ship from keel to main mast as part of a terrorist homemade bomb training exercise;
- five female sailors dined on Victory with counterparts past and present to mark the 100 anniversary of the WRNS forming;
- Devon and Somerset Fire and Rescue teams practiced evacuating casualties from the 19,500-tonne vessel;
- helped Falmouth Coastguard save a yachtsman in distress;
- crew joined the affiliated Army (Queen's Own Yeomanry) on their annual live firing exercise on the Yorkshire Moors;
- visited the affiliated city of Chester to support the Lord Mayor at the Admiral of the Dee ceremony;
- and somehow there was still time and energy for the Great Albion Cake Off, raising £500 for the ship's Claire House Children's Charity.
You can breathe again now.


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Welcome to the Toki Library Media Center!
The library is open Monday through Friday from 7:20 am - 3:00 pm. Your friendly librarian, Mr. Hillmer, is always happy to help!
The Toki Library prepares students to participate in our global society as life-long readers and learners, critical thinkers, skillful researchers, and safe, ethical users and producers of information.
The LMC will provide resources, instruction, and support to reach this goal and meet the needs of our wonderful, diverse learning community!


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In a list of things made wrong in fashion for men we can add the wearing of a tie of an incorrect length. This is a masculine fashion and it… read more →
They say that the majority of the workforce in the world hates their jobs, or at least, does not enjoy what they do for a living. Imagine that; a person… read more →
Each day lots of people apply for a home mortgage only to find themselves getting turned down. Why is that the case? What did these people do that caused their… read more →
Even web designers have been known to fall prey to faux pas which make their websites utter failures. Over the decades since the Internet became public, these mistakes have been… read more →
If you know any homeowners, you've probably heard quite a few horror stories about home improvement projects gone wrong. When you get a house of your own, you may look… read more →
Do you wish to learn how to choose a great lawyer in Cluj, that can help with your needs. Read this article for more tips on finding a lawyer that… read more →
The Bilingual International School of Paris (BISP), situated in central Paris, is a specialist language school with an international reputation and core focus upon providing a dual French and English… read more →
If you plan to build a website, you want to be sure that it is planned and designed well. Your website will be seen by millions of people all over… read more →
An article is something that appears so simple to the untrained eye, but requires such complex techniques to build and market properly. The methods used are varied and change drastically… read more →
Leaving the comforts of home and heading out on the road is the perfect way to break up your dull routine and have new experiences, however travel has some unavoidable… read more →


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Career Opportunities with San Francisco - Marin Food Bank
A great place to work.
Current job opportunities are posted here as they become available.
Subscribe to our RSS feeds to receive instant updates as new positions become available.
© 2020 San Francisco - Marin Food Bank
Applicant Tracking System Powered by


text: The Pioneer is one of our most popular 3 bedroom apartments in Amherst, MA. It features a large kitchen and living room. If you like to entertain this will be a perfect fit for you! Having a dishwasher and a full size washer and dryer in your apartment can't get any better!


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The subject of this article or section was part of the Gates of Ahn'Qiraj, a world event that heralded the opening of Ahn'Qiraj. This is no longer available as event is permanently over as of patch 3.2.0.
General Zog is a level 60 Horde ambassador located in the Military Ward within the dwarf city of Ironforge.
Zog is a strong orcish soldier who became one of the most trusted lieutenants of Thrall. When the silithid threat was growing greater with each passing day, supplies were needed on the front lines in Kalimdor: food, metals, herbs, and all manner of materials. Orders came in every day, calling for more to be sent. General Zog was sent as an ambassador of the Horde to Ironforge to coordinate the efforts of the Horde and Alliance. During the war effort, he could be found at the Military Ward, always protected by two Ironforge Guards to ensure his security, informing soldiers of the Alliance of the Horde's progress on the task at hand.
- He is only available during the Ahn'Qiraj War Effort world event.
- Kneel before Zog! (Go on, try it...) Players who typed /kneel in front of him would see a message saying that Zod acknowledges their obedience.
He is inspired by the character of General Zod from Superman lore. The quote is even similiar, "Kneel before Zod!"
Patches and hotfixesEdit
Patch 1.9.0 (03-Jan-2006): Added


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Her cake stands come in a variety of sizes from 12" to 22" round. And they come in any color you can imagine! They do custom colors now! The best part about these stands is they are extremely durable and can hold the weight of multi-tiered wedding cakes!
Another great thing about Sarah's Stands is that you can stack them up and use them for cupcakes as well! I kind of love the idea of buying a custom cake stand for your wedding cake, and then resusing it for special events throughout your life. It will always be a conversation starter.
You can match them to your wedding color scheme!
It's all in the details. Sarah's Stands have been featured in Brides Magazine, The Knot, Southern Weddings and much more! Don't miss out on these awesometastic stands, check them out on Etsy!


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Every INFINITI pushes the boundaries in terms of incredible design, innovative technologies and revolutionary performance – and our cutting-edge approach has been recognised with a number of prestigious awards.
INFINITI's new 3.0-liter twin-turbo V6 engine has been listed as one of Wards 10 Best Engines 2017. Chosen from a field of over 40 entries, the engine was selected due to its impressive 405 PS powertrain output, designed to offer the perfect balance between drivability, efficiency and performance.
A world-first that's been 20 years in the making, our groundbreaking VC-Turbo engine was named winner at Austria's Automobile, Motor and Bicycle Association (ARBÖ) Awards, in its Environment category. The experts acknowledged INFINITI for introducing the first ever production-ready engine with variable compression, and for setting a new benchmark in terms of efficiency.
With a bold design that expresses both power and elegance, the INFINITI Q60 was crowned the winner in the iF Design's Automotive category. Judged by a panel of 58 independent design experts from around the world, Q60 came out top based on innovation, functionality and the sustainability of its production process and product attributes. Having won the previous year for the Q80 Inspiration concept car, INFINITI are incredibly proud to have retained this award.
The new INFINITI Q60 was recently awarded by Autó Pult, an influential automotive online magazine in Hungary, as the "Most Emotional Vehicle of the Year 2016". Its sporty design, outstanding price-quality ratio and jaw-dropping performance of its twin-turbo V6 engine impressed the panel of judges to ensure it was awarded this accolade.


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Move Forward
Find ways to achieve forward posture.
- Maintain a constant focus on moving forward, even when stepping to the rear.
- Innovate out of the ordinary.
- Disrupt what others do in favor of what you do.
Be Creative
- Prepare,
- Incubate the idea,
- Allow insight to occur, and
- Verify the idea consciously.
Follow these 4 steps to creative success.


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Privacy statement
Your privacy is important to us. This privacy statement describes the information we collect via ICBC's driver training website (dtcbc.com), how we collect and use that information and how we protect your privacy.
What personal information we collect
- We do not collect personal information unless our website visitors volunteer it.
- When you complete online transactions or online our online surveys, we may collect personal information such as your name, address, email address and your internet IP address.
- When you voluntarily send us electronic mail, we collect your email address, your internet IP address and your message so that we may reply to you. We use cookies on this website only in those areas which contain an express statement regarding their use.
What session information we collect
- We keep no individual visitor data.
- When you visit an ICBC website, our web server automatically collects a small amount of information to help us manage and improve our websites. This information is aggregated, and is never used for individual tracking. It is only used to report our visitors' collective viewing habits and technical environment (for example, browser type).
How we protect and use the personal information that we collect
- ICBC's collection, use, disclosure and retention of information complies with the provisions of the Freedom of Information and Protection of Privacy Act. Collected information is used only by authorized ICBC staff to fulfil the purpose for which it was originally collected, or other purposes which will be described in the transaction you are completing.
- We will not sell or trade any personally identifiable information that may be collected from our Web site and will not disclose such information to third parties except as authorized by law.
- When you send us electronic mail via our website, your message is stored as business correspondence accessible only to authorized ICBC website staff.
Email: caution
The email you send to us is not encrypted. Your email may be intercepted by other Internet users, without your knowledge or permission, while in transit to us. You should not email us information that you consider confidential.
Changes to this privacy statement
ICBC may revise this privacy statement from time to time to reflect changes to our websites. As a result, you should visit this page periodically to review the contents.
Links to other sites
Our website contain links to other websites. Please be aware that privacy policies vary from site to site. We are not responsible for the privacy practices of other websites to which our site may link.
Questions or concerns?
For more information about this privacy statement, please contact us at Feedback.


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Sealed Lead Acid batteries, sometimes known by "gel-cell", Absorbed Glass Mat (AGM) or SLA batteries are rechargeable replacement batteries for a range of applications including UPS systems, wheelchairs, scooters & mobility products, security alarms, telecommunications, lighting, portable tools, medical equipment, consumer electronics, lawnmowers, ride-on toys, and more!
Lead acid batteries where the first rechargeable batteries ever developed…invented by French physicist Gaston Plante in 1859.Extremely affordable, reliable and available in a variety of sizes (from the very small to the very large) SLA batteries are used when very high power is required and is the most powerful type of rechargeable battery on the market today. The Sealed Lead Acid battery is a very versatile battery and performs best at higher temperatures.
The Sealed Lead Acid battery is a heavier battery than most. It weighs at least twice as much than any other rechargeable battery on the market. To get the longest life out of this battery, it must always be stored in a charged condition. If you leave it in a discharged state it will cause the lead in the battery to interact with acid, causing it to sulfate. One this happens, you cannot recondition the battery. Also, a Sealed Lead Acid battery should NEVER be fully discharged.
Here are the voltages for common use in typical 6-cell sealed lead acid batteries:
Open-circuit (at full charge): 12.6V – 12.8V (2.10 – 2.13V per cell)
Open-circuit (at full discharge): 11.8V – 12.0V
Loaded (at full discharge): 10.5V
Continuous-preservation (float) charging:
Gelled electrolyte: 13.4V
AGM (absorbed glass mat): 13.5V
Flooded cells: 13.8V
Typical (daily) charging: 14.2V – 14.5V (depending on manufacturer's recommendations)
Equalization charging (for flooded lead acid batteries): 15V for no more than 2 hours
Gassing threshold: 14.4V
After full discharge, terminal voltage drops quickly to 13.2V and then slowly to 12.6V
For more sizes or questions about SLA batteries, call us at (317) 845-1330 or visit our Contact Us page.


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Windham County is named for the town of Windham in Connecticut.
Created: February 22, 1781
County Seat:
Newfane 1781 – present
County Courthouse – Newfane
Location: 7 Court Street / West Street
Built: 1824 – 1825
Style: Greek Revival
Architect: Jonathan Park
Contractor: Jonathan Park
Description: The building faces east and is a white colored wood structure. The east front has a large porch with four high white colored Doric columns rising to the extended roof with wide pediment. On the roof is a high square white colored wood bell tower with smaller section at the top and dome. The roof is hipped. The building was remodeled in 1853 to its present appearance. Originally the courthouse was a Federal-style, box-like structure. In 1907 the building was further enlarged at the west end. The building was repaired in 1998.
Note: The cost of construction of the courthouse and jail in 1825 was $10,000 and the land was donated by Jonathan Park who was involved in the design and construction.. The cost of remodeling in 1853 was $13,000. The bell is rung when a jury reaches a decision.
Note: The previous courthouse was built in Westminster in 1770.
Courthouse – Brattleboro
Location: 730 Putney Road / Main Street
Built: 1984 – 1985
Style: Modern
Architect: Unknown
Contractor: Unknown
Description: The building faces south and is a two story red colored brick and concrete structure. The center section on the south front projects from the main building. A wide horizontal band runs between the first and second stories. The hipped roof has red colored tile and gable ends. The building is located on landscaped grounds.
N – Windsor County
E – Sullivan County, New Hampshire and Cheshire County, New Hampshire
S – Franklin County, Massachusetts
Photos taken 2006 and 2014


text: Cleveland in Corrupt Democratic Party Small 272×320 Medium 545×640 Large 871×1024 Download TIFF Original 2042×2400 | (1.6 MB) Description Grover Cleveland as the front for the corruption of the Democratic Party. John Kelly: "I'll let them have their way before election, but-" Keywords caricatures, cartoonist, Democratic Party Corruption, Grover Cleveland, Harper's Weekly, John Kelly, kclevelandadministrationpc, kthomasnast, political cartoons, thomas nast Galleries Political Cartoons Source: Paine, Albert Bigelow Th. Nast: His Period and His Pictures (New York, NY: The Macmillan Company, 1904)


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MIA LEHRER + ASSOCIATES is a full service, international landscape architecture firm located in Los Angeles, California. Under the leadership of Mia Lehrer, the firm has led the planning, design and implementation of a diverse range of public and private projects. Varying in scale from large urban parks and redevelopment initiatives that engage community members and stakeholders, to intimate gardens where collaboration and coordination of architecture and site are the primary objective, the firm applies a holistic and intensely creative approach to all projects.More
Rios Clementi Hale Studios was founded in 1985 as a multi-disciplinary design firm. We create singular, integrated and comprehensive solutions for a variety of design challenges. Combined, our talents comprise a wide range of professional skills including architecture, landscape architecture, urban planning and design, interior design, graphics and signage, exhibit and product design.More
Since 1976, Quick Crete has remained a family owned and operated business, manufacturing an extensive line of precast concrete architectural amenities and concrete site furnishings. Quick Crete offers superior quality that only a certified precast concrete production plant can provide.More
Founded in 1899, the American Society of Landscape Architects (ASLA), a 501(c)(6) organization, is the national professional association for landscape architects, representing more than 15,000 members in 49 professional chapters and 72 student chapters. Members of the Society use the "ASLA" suffix after their names to denote membership and their commitment to the highest ethical standards of the profession.More
During the past 25 years of professional experience in the United States and overseas, Johnson Fain has established itself as an architecture, planning and interior design firm known for its creative approach to the built environment.More
NUVIS, as landscape architects, are team integrators, providing a broad knowledge base and leadership skills that facilitate project development as a composition, not a single component.More
Pamela Burton & Company is an internationally recognized and respected landscape architecture firm that specializes in integrating the disciplines of art, architecture, and landscape.More
A number of different sponsorship opportunities are available. See All Sponsorship Levels | Landscape As Necessity Conference Sponsorship Form


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5" Black & Silver® Lifetime Scraper, 2-Edge Blade
Extra-wide scraper with 5" blade. Knob for two-handed scraping also has metal Hammer Head® inset for resetting nails and screws as you work. Excellent for large exterior scraping ad commercial jobs. Heavy duty high carbon steel scraper has two scraping edges that can be resharpened or replaced. Well-balanced, angled handle provides good leverage and keeps knuckles safe. Scraper measures 13-1/2". Guaranteed forever.
Product UPC: 79423105500
Box Quantity: 5
Carton Quantity: 5


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Eric Noyel created Asia Marine Yacht Services in Hong Kong in 2012, and soon added in sister companies Riviera Orientale (charter) and Luxury Yacht Share Asia (fractional ownership). Vincent Tabuteau has been running Phuket-based Asia Marine for more than 25 years. Both companies are engaged in selling, chartering and managing yachts, and now they have joined forces. "AMYS Hong Kong and AM Phuket, it's a natural connection,†says Noyel. "Hong Kong people are frequent travellers to Phuket. It's probably the most popular nearby holiday destination. We have been building a boating and charter business in Hong Kong, and now we are directly referring charter clients to Asia Marine in Phuket, which was the intention all along. It's a seamless connection. Day charter cruises are gaining in popularity in Hong Kong, and day cruises are already the number one item on the Phuket charter menu – providing our customers with what they want in a destination they want to go to.â€
© Asia Yacht Press 2019
Site Design by Manxman


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In this Apple Color tutorial Richard Harrington and guest Robbie Carman will use user defined shapes to form vinettes to perform a secondary color correction. Learn about where primary and secondary color correction really occurs in Apple Color and other tips and tricks.
Creative Cow is a support community for digital video, video editing, and media production professionals in broadcasting, motion graphics, special FX and film. Creative Cow hosts tutorials in a variety of softwares including Adobe programs (After Effects, Dreamweaver, Flash, Illustrator, InDesign, Photoshop, Premiere), Apple programs, Autodesk, AVID, Cinema 4D, Sony Vegas, Zaxwerks, and much more.
Search WonderHowTo for more Creative Cow tutorials.


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Tuesday, January 01, 2013
Elyria:Point A in Ohio Triangle by Alex Gildzen (2009)
Elyria: Point A in Ohio Triangle
Alex Gildzen
Crisis Chronicle Press
Elyria, OH
I first learned of Alex Gildzen in 2008 when a poet/friend of mine sent me a copy of one of his earlier chapbooks. I was somewhat surprised to see this particular chapbook listed on Paperback Book Swap website since I don't think of chapbooks are items one can swap from there. I was not familiar with the Press but they seem to be pretty active in the North Central part of the state.
Staple-bound, unpaginated on copy paper (bleed-through) with a drawing by author (at age 6) on front.
Posted by stevenallenmay at 12:04 PM
Labels: Alex Gildzen, Crisis Chronicle Press
2 comments:
- John Burroughs said...
- This comment has been removed by the author.
- John Burroughs said...
Thanks, Steven. I used to post copies of all our Crisis Chronicles chapbooks at paperbackswap.com to get free-ish copies in the hands of interested parties, though I haven't used that site in quite a while. You might be interested in knowing that we just published Gildzen's FULL Ohio Triangle as a perfect bound book. The Elyria portion has been revised/expanded since that chapbook came out, and the new book also includes sections inspired by Cleveland and Kent.
Please Click here for more information.
Subscribe to: Post Comments (Atom)


text: Why oh why…two days before Christmas…is Mama Michaels JUST putting up the Christmas tree?! I reminded her that she doesn't have any grandchildren and all her children are grown…she can give the tree a rest this year! She replied that she always puts the tree up right after Thanksgiving but this year she has been working nonstop and just had a chance to do it. She also told me that one day she will be able to pay a decorator to decorate our house! Got to love Mama Michaels…she dreams big even before she is told the vision!


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2 cups thinly sliced zucchini
2 cups thinly sliced yellow squash
1 cup thinly sliced carrot
1 cup thinly sliced fresh mushrooms (usually mix with variety, crimini, mini portabella, shitake)
1 medium onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
1 can San Marzano tomatoes (crushed little bit)
1 can tomato sauce (make your own tomato sauce with mix variety home grown tomatoes)
½ can tomato paste
¼ cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
1 package cream cheese, softened in room temperature
¾ cups small cottage cheese
1 large egg, lightly beaten
8 oven-ready, "no cook "lasagna noodles (usually I never buy prepack stuff, make my own lasagna and pasta)
12 sliced provolone cheese, thinly sliced
2 cups shredded mozzarella cheese
Combine zucchini,squash,carrot,mushrooms,onion, and peppers with water to cover. Bring to a boil over-medium high heat, and simmer 10 minutes or until veggies are tender. Drain well, and reserve.
Preheat oven to 350 degrees F.
Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt and pepper in medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.
In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together.
Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2 inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread ½ cream cheese mixture over noodles. Cover cheese mixture with ½ the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 ½ cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 356 minutes or until lasagna is hot and bubbling.
Let lasagna stand for 10 minutes before serving.
4 Servings
301 Calories Per Serving
Tapenade is a Provencal dish, consisting of pureed or finely chopped kalamata olives,capers,anchovies and olive oil.It's a popular dish in the South of France.I just want to make a paste for soba noodles, I take it out anchovies and add black sesame seeds and pine nuts.
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are roughly as thick as spaghetti, and prepared in various hot and cold dishes. Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water.
2 bundles of Buckwheat Soba Noodle
4 tablespoons black sesame seeds, 2 tablespoons separated for garnish and tofu slice
20 kalamata olives, pitted, chopped thinly,some separated for garnish
2 teaspoons olive oil, separated in half
2 tablespoon pine nuts
1 tablespoon capers, chopped roughly
Extra firm tofu, ¼ inch thick 6 or 7 slices
Salt and freshly ground black pepper
In a small pan, roast pine nuts and black sesame seeds lightly, until pine nuts turn brown. In a hand mortar, put pine nuts, black sesame seeds and grind well.
In a medium bowl, add chopped olives, chopped capers, olive oil, crashed pine nuts and black sesame seeds, mix pressing lightly, until combine.
Cover tofu slices with black sesame seeds pressing with hands. In a medium size pan, pour 1 teaspoon olive oil, and cook tofu slices, until their color turn yellowish-brown. Set aside.
In a large pasta pot, boil water with salt, then add soba noodles, cook just until tender, about 3 minutes. Drain.
In a large pasta bowl, toss together noodles and tapenade mixture, until combine throughly. Taste with salt and pepper if needed.Add tofu slices on top. Sprinkle more black sesame seeds.Finish with chopped olives pieces.
4 Servings
362 Calories Per Serving
This recipe comes from past, still our favorite and we enjoy the taste every time we make it.Throwing food away is always painful. This recipe will allow you to use leftover pasta from the day before, and will reward you with a delicious and very unusual dish. Perfect dish for kids !!
1 cup elbow pasta
1 teaspoon olive oil
2-3 green onions, chopped thinly
1 clove garlic, chopped
1 red or yellow bell pepper, cut into matchstick shape
4 eggs
¼ cup heavy cream or milk (I always use milk instead of cream)
Handful fresh flat leaf parsley, chopped roughly
Salt and freshly ground black pepper
In water fill pasta pot, add salt, and bring it to a boil. Add pasta; cook about 5-7 minutes, until pasta is tender.Drain, set aside.
In a large bowl, whisk eggs, cream, salt and pepper together. Add chopped parsley. Mix well.
In a medium size pan, pour olive oil, add garlic and green onions. When garlic becomes fragrant, add bell peppers. Cook together, until pepper slices are soften. Add drain pasta, and mix to combine. With spatula, press the pasta for creating a flat surface. Pour egg-cream mixture top on until evenly cover the pasta. Cook until eggs are set.
Slice pasta omelet before serving.
Enjoy !!
4 Servings
223 Calories Per Serving
I promised you "green month" challenge during St.Patrick celebrations. I think you can not get greener dish than this one. Not just look festive and colorful, taste delicious, as well. Pine nuts give the nutty sweetness; dry cranberries provide tartness and tomatoes give perfect balance acidity in this pasta.
2/3 package green tea soba noodles
5-6 garlic cloves, peeled, chopped thinly
1 cup cherry tomatoes
¼ cup pine nuts
¼ cup dry cranberries
10 Kalamata olives, pitted, chopped roughly
10 green olives, pitted, chopped roughly
Salt and freshly ground black pepper
½ pound spinach, washed well, chopped roughly
1 teaspoon olive oil
In a pasta pot, fill with water and add salt, bring it a boil, then add noodles, stir occasionally to prevent sticking. Cook about 5-6 minutes. Drain, rinse with cold water quickly, set aside.
In a large wok, pour 1 teaspoon olive oil, add garlic and pine nuts, cook until garlic becomes fragrant. Add dry cranberries and tomatoes. Cook until tomatoes are soften. Add spinach and olives, cook until spinach are wilted and most of the water evaporated from wok .Add prepared pasta, mix with tongue until combine thoroughly.
Bon appetite !!
This is a thoroughly fine dinning recipe for your dinner table. Home-made pasta is very easy and fun to make for whole family, especially this colorful, irresistible ravioli can excite to anyone. Beets are melted inside of the dough and hard to say there are two of them. I can not describe with words, DELICIOUS, wonderfully smooth and tasty..
Beets are unique source of betalains which are providing antioxidant, anti-inflammatory and detoxification properties. Like other root vegetables; beet roots are recommended a serving size of at least 1 whole medium beet a week. Also you can enjoy and benefit from their nutrient-rich greens. When you are storing beet root, cut their green part from the roots, while leaving two inches of the stems attached to prevent the bleeding, and store them seperately.
When roasting the beets, time is crucial. Steaming is the best way to cook beets; steaming them for 15 minutes to maximize their nutrition and flavor. Roasting time must be no longer then 1 hour. If you roast them longer, you will loose their valuable carotenes and nutrition.
For yogurt and purple cabbage sauce, I strongly suggest using home-made yogurt because of yogurt's sweet, light and creamy texture makes sauce better. If you are using store bought yogurt, you may need to dilute yogurt with water for creamy texture.
2 large organic eggs
2 1/2 cups organic unbleached all-purpose flour plus ½ cup more for rolling
2 teaspoons good quality olive oil
3/4 teaspoon salt
2 medium organic red beets, brushed well under cold running water, both ends trimmed
Cover beets with aluminum foil tightly. Bake them for 45-50 minutes, until they are soften when tested by piercing with a fork. When they are cool to touch, peel skins and slice. In a blender, add beet slices and 2 tablespoons water, and puree beets until smooth.
Onto clean kitchen counter, pour flour and salt. Mix until combine. Make a well in the center and add eggs, olive oil and pureed beet. Slowly break eggs with your finger tips, and corporate flour slowly into wet part. Knead dough until smooth and not sticky. You may add little more flour if needed. Let dough rest for 15 minutes.
Onto well floured surface, take small pieces of dough ( about baseball ball size ) and roll out with pastry roller while dusting flour each time. Dough sheet must be not too thin or too thick, just strong enough to hold the fillings. Cut sheet in half, place cheese fillings an inch apart. Brush around the fillings with water. Place second sheet on top, press with your fingers around the fillings. Use desire size ravioli stamp, cut ravioli carefully.
Transfer ravioli onto well floured surface, and let them dry for a while about 10 minutes. Repeat same process with the rest of the dough.
In a large pasta pot, bring salty water into a boil, and cook ravioli in batches about 8-10 minutes. Drain.
Serve ravioli with no-oil fry quail eggs, yogurt-purple cabbage sauce, pea shoots, micro greens and eatable flower petals.
Filling Ingredients:
5 tablespoons hand dipped ricotta cheese
3 tablespoons French goat feta cheese, crumbled
1 cup Parmigiano Regiano, grated
Mix all the cheese together, until combine.
Yogurt- Purple Cabbage Sauce:
1 cup organic home – made yogurt
11/2 cups shredded purple cabbage
Salt and freshly ground black pepper
1 organic garlic clove, minced
In a blender, put all the ingredients together. Puree them until smooth and silky.
Bon appetite !!
Tortellini Dough Ingredients:
1 cup organic unbleached all purpose flour
1 cup organic unbleached white whole wheat flour
2 large organic eggs, plus one yolk
3/4 teaspoon salt
3-4 tablespoons water, more if needed
Mix flour and salt onto clean kitchen surface. Make a well in the center of the flour, add eggs, and water into the hole. Using your fingertips, break the eggs and incorporate ingredients together. If the dough is dry, you may need to add more water. Knead dough until it became smooth, about 8-10 minutes. Cover dough with clean kitchen towel, and let it rest for 15 minutes.
Place dough onto lightly floured surface. Divide it in half, and roll out with a pastry pin ( not too thin or thick ). Cut with a rotary cutter, about 2 inches squares. Place 1-2 teaspoons filling on center of the squares, seal or twist the edges by pressing with your fingers. Repeat same process until remaining dough used.
Preheat oven to 375 F degrees.
Transfer pasta onto parchment paper lined baking sheet. Bake pasta for 20 minutes, or until lightly golden on their top.
Filling Ingredients:
2 organic portabella mushrooms, chopped
7-8 organic crimini mushrooms, chopped
7-8 organic Shitake mushrooms, chopped
1 teaspoon grapeseed oil or any kind vegetable oil
Salt and pepper to taste
3-4 springs organic fresh thyme, leaves only
1/2 lb. French feta goat cheese, crumbled
In a saute pan, pour grapeseed oil, and sauté mushrooms until tender. Season with salt and pepper. Sprinkle fresh thyme on top.
In a medium bowl, mix sauté mushrooms with feta crumbles.
Mix Bean Balls:
1/4 cup organic dry garbanzo bean, soaked overnight, boiled in water until soften, drained
1/4 cup organic dry cannellini bean, soaked overnight, boiled in water until soften, drained
1/4 cup organic dry adzuki bean, soaked overnight, boiled in water until soften, drained
1/2 organic yellow bell pepper, diced
1/2 organic yellow onion, diced
1 organic jalapeno pepper, diced
2 organic garlic cloves, minced
2 ounces organic rolled oat
1/2 teaspoon chili powder
1 teaspoon dry oregano
2 tablespoons organic fresh flat leaf parsley, minced
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
4 tablespoons bread crumbs
2 eggs, lightly whisked
In a sauté pan, sauté onion, yellow bell pepper, jalapeno pepper and garlic, until onion is translucent.
In a food processor, add half of the garbanzo, cannellini and adzuki beans. Add sauté vegetables. Puree mixture until smooth.
In a large mixing bowl, mix puree beans, other half of the beans, bread crumbs, rolled oat, eggs, dry and fresh herbs and seasonings. Thoroughly mix all the ingredients with your hands. Make small balls. Cover and refrigerate for 30 minutes.
Preheat oven to 400 F degrees.
Place bean keftedes in a parchment paper lined baking sheet. Drizzle with 1 teaspoon olive oil on top. Bake balls until lightly brown on top.
On a serving plate, mix balls with tortellini. Pour tahini yogurt on top. Sprinkle chili powder around.
Tahini Yogurt:
4 tablespoons plain yogurt
1 organic lemon, juiced
2-3 tablespoons organic tahini sauce
In a mixing bowl, mix all the ingredients, until smooth.
Bon appetite !!
Ingredients For Spinach Macaroni:
2 large organic eggs
3 cups organic unbleached all purpose flour
3/4 teaspoon salt
2 1/2 ounce organic baby spinach, washed
1/4 cup water
In a food processor or blender, puree spinach with water until smooth.
On a clean kitchen counter or pastry mat; pour flour and salt. Mix until combine. Make a well in the center, crack eggs and pour spinach mixture. Knead dough until smooth and not sticky anymore. You may need to add more flour if dough is wet. Let dough rest for 10 minutes.
Insert large macaroni head onto pasta machine. Take two walnuts size dough each time; knead onto well floured surface before using pasta machine. Transfer macaroni onto well floured sheet immediately. Let them dry before cooking.
In a large pasta pot, fill with salty water, bring it to a boil. Cook pasta for 6-7 minutes. Drain.
Ingredients For Macaroni Cheese:
3 cups organic soy milk or any kind milk
6 tablespoons organic unbleached all purpose flour
1 tablespoon organic unsalted butter
1 organic pink lady apple, with peel diced
1 organic yellow onion, chopped
2 garlic clove, minced
1 cup organic crimini mushroom, sliced thinly
1 cup Shitake mushroom, sliced thinly
1/3 cup brie cheese, diced without rim
2 cups grated mix cheddar cheese, such as Gruyere, Emmental and aged Irish cheddar
1 teaspoon grapeseed oil
Salt and freshly ground black pepper to taste
In a large pan, pour grapeseed oil. Cook onion and garlic until translucent. Add mushroom, cook together until mushrooms are tender. Season with salt and pepper. Set aside.
In a medium saucepan, add butter. When butter melts, while stirring vigorously, add flour. When flour turn to dough form, add milk. Stir continuously, until all the lumps are dissolved. On a low heat, stir mixture until creamy and smooth.
Add milk-flour mixture into mushroom mixture. Add diced apple, brie and grated cheddar mixture. Season with salt and pepper. Add cooked macaroni into this mixture. Mix well until evenly corporate.
On an oven-safe individual pans or mini skillets, divide macaroni cheese evenly.
Preheat oven to 375 F degrees.
Bake macaroni cheese for 20-25 minutes, until cheese are bubbly and melted.
Bon appetite !!
The best thing about making your own pasta, besides you can use best available-organic ingredients; you can control intake of carbohydrates from pasta. That means you are not going to eat pasta every other day, because it won't be easy like store bought ones, but when you have pasta, it will be the best pasta ever. Especially making tortellini would be fun for whole family..
This unbelievable delicious/tasty pasta dish carries perfectly balanced flavors from amazingly combine Asian ingredients; ginger, bamboo shoots, fish sauce, turmeric and slightly sweetness from coconut milk and spiciness from red curry paste. This meal can change simple dinner into celebration..
Ingredients For Tortellini:
2 cups organic unbleached all purpose flour
1 cup organic Seminole flour
2 organic egg yolks
3 organic eggs
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon ground turmeric
Filling Ingredients:
3 tablespoons hand dipped ricotta cheese
1/2 cup grated Regiano Parmigiano
3 tablespoons French feta goat cheese, crumbled
1 organic egg yolk
1 cup organic mix mushrooms, sliced thinly, sautéed in a pan, cooled
In a mixing bowl, mix all the ingredients together. Set aside.
For tortellini, on a clean kitchen counter, pour flour, seminole flour, turmeric and salt, mix until combine. Make a well in the center of the flour, add olive oil, eggs and egg yolks. Crack egg yolk and eggs with your finger tips, and mix/knead until dough forms. You may need to add more flour if desire consistency not achieved. Dough must be hard enough to hold rolling and stuffing. If you are going to roll out pasta dough by hand you need to knead it for 8-10 minutes. If you are going to use pasta machine for roll out the dough, you just simply cover it with plastic wrap. Shape dough like a disk and cover with plastic wrap; let it rest for 15 minutes. Dough can dry easily; you always have to cover pasta dough while working with other things.
Transfer dough onto well floured surface, divide in half. Using pastry pin, roll out each dough about 12" by 15" rectangular. Using medium size ( around 3" round ) cookie cutter, cut circles. Place 1 teaspoon filling ingredients on center of the circles. Moist edges with water. Fold dough in half to enclose filling. Press edges firmly to seal. Fold the top half (above the filling ), then shape the half circle around your finger and seal the both ends together.
In a large pasta pot, fill with salty water and 1/2 can ( 7 ounces ) coconut milk, bring it to a boil. Add tortellini in batches, boil until they start to float on surface, about 3-5 minutes. Drain. Reserve some of cooking liquid for diluting the red curry sauce.
Red Curry Coconut Milk Shrimp:
20 large wild caught shrimps on shell, clean shells leaving only at tail part, deveined
2 organic garlic cloves, minced
1 inch long fresh organic ginger, grated
3 tablespoons red curry paste
1 1/4 cups organic light coconut milk
1/4 cup organic fresh basil, sliced in ribbons
1/4 cup bamboo shoot
1 tablespoon fish sauce
1/2 cup organic mix variety mushrooms, sliced thinly
1 tablespoon good quality honey
1 teaspoon grapeseed oil
Salt and freshly ground black pepper to taste
In a large sauté pan, pour grapeseed oil. When oil hot enough, add garlic and ginger. Sauté them for couple of minutes, until garlic is fragrant. Add clean shrimps, sauté for 5-6 minutes, until they start to curling and color turn pink.
In a large pan, pour coconut milk and red curry paste. Mix until combine. Add bamboo shoots, fish sauce, mushrooms and shrimps. Add honey and basil. Season it with salt and pepper. Cook together for 5 minutes, until mushrooms are tender.
Add cooked tortellini into shrimp mixture. Mix until coat completely. You may add couple tablespoons of pasta cooking water in this moment to dilute the sauce.
Bon appetite !!
Nothing beats fresh pasta especially if sautéed with fresh spring vegetables like this one. Home-made ricotta-spinach filled tortellini joined the party with spring delicacy asparagus, snap peas, zucchini and carrots and sautéed together by adding just touch of garlic flavor for perfection. There are so many ways to make fresh pasta dough depending of different regions in Italy; with olive oil or without, semolina or all purpose flour etc. This time I didn't use any oil, but used 1 more egg instead and mix all purpose flour with semolina flour for easy rolling. Semolina is the special variety of the wheat flour and can be found at healthy food stores.
Fresh pasta doesn't need long time for cooking, in salted boiling water; just 4-5 minutes will be enough for tenderness.
Tortellini Dough Ingredients:
1 cup organic unbleached all purpose flour
1 cup organic semolina flour
3 large organic eggs, plus one yolk
1 tablespoon water
3/4 teaspoon salt
Mix flour and salt onto clean kitchen surface. Make a well in the center of the flour, add eggs and egg yolk into the hole. Using your fingertips, break the eggs and incorporate ingredients together. If the dough is dry, you may need to add little bit of water. Knead dough until it became smooth, about 8-10 minutes. Cover dough with clean kitchen towel, and let it rest for 15 minutes.
Place dough onto lightly floured surface. Divide it in half, and roll out with a pastry pin ( not too thin or thick ). Cut with a rotary cutter, about 2 inches squares. Place 1 teaspoon filling on center of the squares, seal or twist the edges by pressing with your fingers. Repeat same process until remaining dough used.
Cook tortellini into salted boiling water for 4-5 minutes, until start to float of the surface.
Filling Ingredients:
5 tablespoons hand dipped ricotta cheese
4 tablespoons French feta goat cheese
Handful microgreens, such as cilantro, broccoli, clover.., chopped
Handful organic baby spinach, chopped
Freshly ground black pepper
In a medium bowl, mix all the ingredients together.
Vegetable Ingredients:
1 small organic zucchini, peeled, sliced thinly
2 small organic carrots, peeled and sliced with a vegetable peeler
10-12 organic asparagus, thick stems trimmed, roasted in oven until start to char, cut in 1 inch pieces
20 organic snap peas, both ends trimmed, strings cleaned, cut in half
2 organic garlic cloves, minced
1 teaspoon grapeseed oil
In a large pan, pour oil, when it's ready, add garlic, snap peas, carrot and zucchini. Sautee vegetables until soften slightly but not cooked completely. Add asparagus and cooked tortellini and couple tablespoons pasta water into the pan, sauté together for couple of minutes.
Sprinkle more microgreens on top before serving.
Bon appetite !!
Pan fried dumplings or known as potstickers are typically made with ground meat or vegetable filling wrapped into a thinly rolled piece of dough, then seal by pressing corners together or by crimping. Usually eaten with soy-vinegar dipping sauce, but I served mine with diluted yogurt-garlic sauce. Home made dough for potstickers is similar like pasta dough, but you have to roll little thicker than pasta for holding heavy ingredients.
These tasty, home made dough-little pockets are filled with spring vegetables, ramps, asparagus, beans, mushrooms, walnut, and ricotta cheese. So satisfying and filling with lots of flavors.. DELISH !!
Dumplings Dough Ingredients:
2 1/4 cups organic all purpose flour
3/4 cup warm water
1 teaspoon salt
In a large mixing bowl, pour water and salt, mix until salt dissolved. Add flour slowly until dough became smooth and not sticky anymore. Cover dough with moist clean kitchen towel, and let it rest for 20 minutes.
Filling Ingredients:
1 bunch organic ramp, bulb and green part sliced thinly
1/2 bunch organic asparagus, sliced thinly
10-12 organic beans, sliced
2 cups organic variety mushrooms, such as Shitake, baby portabella and crimini
1/2 organic sweet onion, chopped
Handful organic walnut, toasted
1 organic lemon, zest and juiced
3 tablespoons hand dipped fresh ricotta cheese
Salt and freshly ground black pepper to taste
1 teaspoon grapeseed oil
1 tablespoon organic unsalted butter
In a large pan, pour 1 teaspoon grapeseed oil, add onion, ramp, asparagus and beans. Sauté vegetables for 5 minutes, add mushrooms, salt and pepper. Sauté it 3-5 more minutes. Let mixture cool a while.
In a food processor, place vegetable mixture, walnut and lemon juice; pulse couple of times, until blend but not pureed.
Transfer vegetable mixture into bowl, add ricotta cheese and lemon zest. Mix until combine.
Take dumpling dough onto lightly floured surface. Divide dough in half. While working with half, cover other half with a moist kitchen towel. Using pastry pin, roll out dough around 14" by 8' rectangular. Cut into desire size squares. Place filling in center. Lightly brush water on edges. Press two corners firmly. Repeat same process with the remaining dough.
Preheat oven to 375 F degrees.
Transfer dumplings onto hot-lightly oiled pan, placing side by side tightly. Cook on over medium high heat for 10 minutes until bottom parts turned golden brown. Pour 3/4 cup water on top and cook 10 more minutes with closed lid. Add 1 tablespoon sliced butter around the pan, place them in oven and bake for 5-10 more minutes, until butter melted and absorbed by dumpling, you are ready to go.
Serve dumplings with yogurt and mashed garlic mixture.
Bon appetite !!
If you are a follower for this web site, you know well how I like making my own fresh pasta with different flavors and shapes. I never use store bought pasta except buckwheat soba noodles, they are truly life saver if you don't have time for fresh pasta. When I found newly merged organic watercress and English peas at farmers market, I've already had menu in my mind, watercress soup, pasta with watercress pesto and fresh herb-watercress salad.. Why not to celebrate the season's superfood in every possible way ?
This pasta is so flavorful and nutritious; loaded with asparagus, fresh herbs, fresh peas and taste is elevated with cashew-Pecorino Romano cheese-watercress pesto with only 1 tablespoon olive oil. When you are satisfying with healthy carbs, at the same time you'll get your daily need veggies, nuts and greens. How perfect is that ?
Watercress raw leaves offer the highest nutrient value. Watercress very high in naturally occuring iodine, that means hypothyroid patients need to eat as much watercress as possible. It's also high in antioxidants and considered an anti-aging food. Watercress is very low in calories, 1 cup has only 4 calories !
Ingredients For Watercress Pesto:
1 1/2 cups tightly packed organic watercress, boiled in water for 1 minute, drained
1/4 cup organic cashew
3-4 tablespoons pasta cooking water
3 tablespoons organic lemon juice
1 tablespoon olive oil
1 tablespoon honey
2 tablespoons Pecorino Romano cheese, grated
Salt and freshly ground pepper to taste
In a blender, place all the ingredients together, blend until became sauce consistency.
Buckwheat Soba Noddles With Spring Vegetables:
2 bundles organic buckwheat soba noodles
10 stems organic asparagus, thick stems trimmed and shaved, sliced
1 cup organic fresh peas, boiled in water for 5 minutes, drained
1/2 cup tightly packed organic fresh watercress, leaves only
Handful organic fresh mint, chopped
Handful organic fresh basil, chopped
Handful organic fresh oregano, chopped
2 tablespoons organic fresh tarragon, chopped
Salt and freshly ground pepper to taste
Organic eatable flower petals for garnish
In a large pan, sauté asparagus until tender. Add boiled peas and cook 1 more minute together. Set aside.
In a medium sauce pan, bring salty water to boil, add soba noodles and cook for 5-6 minutes. Drain.
Add drained pasta into vegetables, mix with pesto sauce until combine. Add fresh herbs and watercress; season with salt and pepper. Garnish with eatable flower petals.
Bon appetite !!
What could it be any better than home-made fresh pasta with delightful vegetables ? As I always say, if you make your own pasta, you can have more control for pasta serving - plus there is no taste like fresh pasta - . Our pantry never had pasta stock, we make fresh pasta ones a month sometimes longer than that. If there is no easy access like store bought ones, you can not have pasta dishes twice a week. If we want to eat pasta, we have to plan and work little bit for these delicious bites! Or make one big batch and freeze portions separately for future use. You can roll out the dough by hand or with pasta machine, both work very well, whatever you feel comfortable.. From start to finish, making pasta won't take longer than an hour. It takes 10 minutes to make the dough, 30 minutes to let it rest and 20 minutes to roll it out. Once all process is done, dinner can be on the table less than 5 minutes. This time I tossed pasta in delightful flavor combinations, roasted beet, walnuts and feta goat crumbles. Do I need to say more; flavorful, filling and satisfying meal for whole family.
Ingredients For Beet-Spelt Pasta:
2 1/2 cups organic sprouted spelt flour
1 medium organic red beet, roasted and sliced
2 medium organic eggs
1 tablespoon olive oil
1/4 teaspoon salt
In a food processor, mix beet, eggs, salt and olive oil until blend completely. Add flour and pulse until dough forms.
Transfer dough onto well floured surface, knead for 5 minutes. Cover dough with plastic wrap, and let it rest for 15 minutes.
Take dough onto lightly floured surface and divide into 4 equal pieces. While working one piece, cover the others with plastic wrap. Using rolling pin, roll out each piece into thin layer. Cut pasta sheets in desire shapes. Place cut pasta in single layer on well floured, parchment paper lined baking sheet. Let them dry for 30 minutes.
Cook pasta into salty boiling water for 5-6 minutes or until tender. Drain. Reserve some pasta water for mixing with beet.
Other Ingredients:
4 medium mix color organic beets, brushed well, cover with aluminum foil and roast in 400 F degrees oven for 50 minutes, peeled and sliced
1/2 cup organic walnut, chopped roughly
4 tablespoons French feta goat cheese, crumbled
Handful organic fresh herbs, such as Greek basil, thyme, tarragon..
For serving, mix beet with pasta well. You can add couple tablespoons pasta water, if desired. Sprinkle chopped walnut and feta crumbles over the top. Garnish with fresh herbs.
Bon appetite !!
Dumplings / potstickers are comfort food for us during fall and winter, and I've never met anyone who doesn't like them. These home made dough shell dumplings filled with pumpkin puree, French feta goat cheese, mozzarella, labneh (strained yogurt ), bunch of arugula and fresh herbs, and served with pumpkin puree-tahini sauce which tasted like almost peanut butter&jelly. They are 100 times better than any you can buy, and their heavenly taste definitely worth the effort. DELICIOUS in every way !!
I roasted / used red Kuri pumpkin for creamy, nutty and sweet taste, but you can use any pumpkin varieties instead.
Filling Ingredients:
1 organic Kuri pumpkin, washed and sliced, roast in 375 F degrees oven until tender, about 35 minutes, scoop out the flesh into a bowl
1 big mozzarella ball, sliced thinly
4 tablespoons French feta goat cheese
3 tablespoons labneh or strained yogurt
3 tablespoons yogurt water
1 cup organic baby arugula or baby spinach
Handful organic fresh herb, such as basil, thyme, nasturtium, baby beet leaves
Handful organic chive, minced
1 inch long organic fresh ginger, grated
4 organic garlic cloves, minced
Sea salt and freshly ground pepper to taste
In a food processor, place all the ingredients together, pulse until smooth.
Ingredients For Dough:
4 cups organic unbleached all purpose flour
1 1/4 cup warm water
Big pinch of salt
More flour for rolling out
In a large mixing bowl, pour flour and salt, mix until combine. Make a well in the center of the bowl, add warm water. Knead dough until smooth and not sticky anymore. You may need to add more flour during kneading. Cover dough with plastic wrap tightly, and allow it to rest for 30 minutes.
Take dough onto well floured surface, knead for a minute. Divide into 4 equal pieces. While working with one piece, cover the rest of them with plastic wrap. With a rolling pin, roll out first piece into round, thin sheet. Each rolled out dough should be paper thin, but not too thin to hold ingredients. Try to leave the center thicker than the edges when rolling out. With a 3 inches round cutter, cut circles from dough sheet. Place spoonful filling ingredients in the center, then fold dough in half, pleating the edges on one side while pressing with your fingers. Repeat the same process with rest of the dough. Transfer prepared potstickers onto corn meal spread baking sheet.
In a large frying pan, on medium high heat, pour 2 teaspoons grapeseed oil. Place potstickers side by side, and fry them until bottoms are golden about 2-3 minutes. Turn the heat on medium low, add 1/2 cup water, then cover with lid until water has boiled and evaporated. Cook dumplings for another 2 minutes.
Serve with pumpkin-tahini sauce.
Pumpkin-Tahini Sauce:
3 tablespoons organic pumpkin puree (reserve from filling)
1 tablespoon organic tahini
1 tablespoon good quality honey
1 1/2 teaspoon home made sriracha sauce
1 teaspoon organic soy sauce
Couple drops fish sauce
1/2 organic lemon, juiced
Mix all the ingredients until blend completely.
Bon appetite !!
What makes better comfort food than season's gift wild mushroom stuffed homemade ravioli with delicate flavor chanterelle and sweet red pepper sauce ? Especially fall is all about comfort food and adjusting our body and mind to changing temperature. I'm not going to say it's easy to prepare this wonderful dish, but no question every bites will reward you with tons of flavors. I used puffball mushroom for filling, but they are not easy to find mushrooms, you can easily substitute with any other kind.
As usual winter preparation, I transferred our overgrown herb into inside container for longer enjoyment. For me nothing more precious than homegrown organic green and herb and really hate to waste any of them. I'd like to use all part of the plant as much as I can. Gratefully our Thai and Greek basil are still blooming crazy, so I'm enjoying adding their pepper-y flavor into soups, salads and pasta dishes.
Ravioli Dough:
2 cups organic unbleached all purpose flour
1 tablespoon olive oil
3 organic eggs for dough plus 1 egg for brushing
1 teaspoon salt
In a standing mixer or food processor, place all the ingredients, mix until dough forms. Transfer dough onto well floured surface, and knead for 10 minutes until smooth and elastic. Cover dough with plastic wrap and let it rest for 30 minutes. After the rest on floured surface, divide dough in half. Dust bakery mat with a little flour, roll out dough into rectangular shape. Dough should be paper thin. Sprinkle little flour between rolling and turning. Place filling in half of the dough sheet, brush with egg wash around the filling, and then fold other half over them. Press with your fingers to seal the ravioli edges. Cut ravioli with ravioli cutter, and press by a fork tip to make sure edges are sealed completely. Let ravioli dry a little bit. Cook them in boiling salty water for 5 minutes.
Filling Ingredients:
1/2 head of puffball mushroom, chopped thinly
6-7 organic kale leaves, chopped
2 tablespoons mascarpone cheese
6 tablespoons French feta goat cheese
2 tablespoons organic red pepper sauce (preferably homemade)
Handful organic fresh basil and thyme, minced
Freshly ground pepper
In a large pan, cook mushroom and kale for 5-7 minutes. Transfer into a food processor with rest of the ingredients. Pulse until became smooth but still grainy paste.
Red Pepper Yogurt Sauce:
3 organic red bell pepper, roasted and skin peeled, seeds discarded
1 organic Habanero pepper
3 organic garlic cloves
1 tablespoon red wine vinegar
3 tablespoons homemade yogurt or plain Greek yogurt, diluted with their juice a bit
1 tablespoon good quality honey
In a food processor, add all the ingredients together, mix until smooth. You can dilute pepper sauce with pasta cooking water if needed.
For serving, place spoonful pepper sauce on first layer, then add couple ravioli on top, finish with sauteed chanterelle, fresh herbs and basil flowers around.
Bon appetite !!
This homemade fettucine alfredo is absolute comfort food for cold winter days. Making your own pasta instantly brings gourmet flavors into your table, and preparation takes only 15 to 20 minutes. Fresh pasta is made with half and half mixture of white whole wheat flour and spelt flour for elevating the nutrition and taste. Sauce is made with healthy coconut cream ( cold separated from coconut milk, for details please check my sweets recipes with coconut cream ), carrot, chanterelle, green onions and touch of gorgonzola cheese. Thanks to healthy version of the sauce and pasta, you can get a big full plate without any guilt; very creamy, insanely delicious and filling meal for whole family.
Fettucine Ingredients:
1 cup organic sprouted spelt flour
1 cup organic unbleached all purpose flour, plus 1/2 cup more for kneading
1 organic egg
1/2 cup warm water
3/4 teaspoon salt
In a food processor or by your hand, mix flour and salt. Add egg and warm water, pulse until dough forms. Transfer dough onto lightly floured surface and knead until smooth and not sticky. You may need to add more flour at that point. Loosely cover dough with plastic wrap and let it rest for 30 minutes.
Take dough onto well floured surface and divide in half. While working with half of the piece, cover other half with plastic wrap. Roll out dough by hand or pasta machine as thin as possible. Cut pasta as desired. With well floured hands, transfer pasta onto drying rack. Let pasta dry for 30 minutes.
In a pasta pot, fill with salty water, bring it to a boil. Add pasta in batches, cook for 5 to 7 minutes. Drain. Save some pasta liquid for sauce.
Coconut Cream Sauce:
1 can organic full fat coconut milk, sit in the fridge for a week, when cream separated from water, take cream with a spoon ( save coconut water for smoothies and bakeries )
1 1/2 cups chanterelle mushroom, brushed under cold running water and sliced
1/2 cup organic Shitake mushroom, brushed under cold running water and sliced
1 medium organic carrot, diced, and cooked in boiling water until tender
2 organic green onions, sliced thinly
1 organic garlic clove, minced
2-3 tablespoons gorgonzola cheese or any blue cheese, crumbled
1 teaspoon olive oil
2-3 stems organic chives
Handful organic fresh basil
Sea salt and freshly ground pepper to taste
In a large sauté pan, pour olive oil and sauté garlic for a minute. Add mushrooms, season with salt and pepper and cook for 5 minutes while stirring occasionally. Add cooked carrot, green onion, coconut cream, gorgonzola cheese and couple tablespoons pasta water. Stir cream until thickened a bit. Add warm pasta into the pan, mix until coated with sauce completely.
Before serving, garnish plates with chive snips and fresh basil leaves.
Bon appetite !!
Home made whole wheat cheese tortellini was refined when served on root vegetables tagliatelle -sweet potato, parsnip and carrot shavings- and everything mix with coconut milk, kale, dandelion and parsley pesto just before serving. Delightful meal for any occasion..
Ingredients For Tortellini:
1 1/2 cups organic unbleached all purpose flour, plus more for kneading and rolling
1 cup organic unbleached white wheat flour
1 organic egg
1 tablespoon olive oil
1/2 cup warm water
1 teaspoon salt
In a standing mixer, fitted with dough hook, mix flour and salt well. Add egg, olive oil, and warm water, on low speed mix until dough forms. Transfer dough onto lightly floured surface and knead until smooth and not sticky. Cover dough with plastic wrap tightly and let it rest at room temperature for 30 minutes.
Divide dough in half, while working with one half, cover other with plastic wrap again. On lightly floured surface, roll out dough as thin as possible, but still can hold the fillings. Using cookie cutter, cut 2 to 3 inches rounds. Dip your finger in the bowl of water and run it along the edge on the each rounds, place 1 teaspoon filling on center(do not overstuff your tortellini ), fold over itself to form a half moon. Push fillings with your fingers, seal edges than draw 2 corners together to form a bonnet shape. Press tightly to seal. Set aside on well floured baking sheet and cover with plastic wrap. Repeat same process with remaining rounds, use whole dough, re-rolling the scraps.
In a pasta pot, fill with water and salt, bring it to a boil, add tortellini in batches, cook about 7-9 minutes. Drain and set aside.
Filling Ingredients:
4 tablespoons hand dipped ricotta cheese
1 tablespoon mascarpone cheese
Handful organic fresh parsley, chopped finely
Freshly ground pepper to taste
In a small bowl, mix all the ingredients until combined.
Root Vegetable:
1 large-long organic sweet potato, peeled and sliced like a ribbon with a veggie peeler
1 large organic parsnip, peeled and sliced like a ribbon with a veggie peeler
1 organic carrot, peeled and sliced like a ribbon with a veggie peeler
In a boiling water, cook vegetables for 2-3 minutes or until they are tender. Drain and set aside.
Coconut-Green Pesto:
1 can organic coconut milk
1 bunch organic kale, thick stems removed, chopped roughly
8-10 stems organic dandelion, thick stems trimmed, chopped roughly
Handful organic fresh parsley, chopped roughly
1 organic garlic clove, minced
1 inch organic fresh ginger, chopped
1 teaspoon olive oil
In a large sauté pan, pour olive oil, cook garlic and ginger for couple minutes. Add coconut milk and greens. Stirring constantly, sauté greens until tender, about 5 minutes.
Transfer mixture into high speed blender, puree until smooth. You may need to add couple tablespoons pasta water to dilute the pesto.
Pour pesto mixture into large pan, add root vegetables and cooked tortellini. Mix until coated completely.
Bon appetite !!
Fall means all about comfort food !! When I think of comfort food, the first thing comes to my mind is always pasta or dumpling.. Yes of course I'm talking about homemade fresh dumplings, because nothing can compare with their taste and flavor.. This week I've made Chinese dumplings with hot boiling water dough which is ideal for pan fry dumplings. I filled them with creamy red Kuri pumpkin pure, cauliflower, mixture of cheese and yogurt, and served on silky-smooth pumpkin-coconut milk sauce and spiced pumpkin seeds. It's a little bit of time consuming dish but at the end it will reward and satisfy you with flavorful bites.. Super Delicious !!
Ingredients For Dumpling Dough:
4 cups organic unbleached all purpose flour
1/2 teaspoon salt
1 teaspoon ground turmeric
1 1/2 cups boiling hot water, when the bubbles came out to surface, turn the heat off and rest for 2 minutes
In a food processor, place flour, salt and turmeric. Pulse couple of times until combined. While machine running, add hot boiling water. Mix about 40-50 seconds or until dough roughly forms.
Transfer dough onto lightly floured surface, and knead about 30 seconds until dough is not sticky but smooth. Make a ball, lightly sprinkle flour all over, cover dough with plastic wrap, and let it rest at room temperature for 1 hour.
Divide dough into 6 equal pieces, while working with one, cover the rest with plastic wrap. Roll each piece into 7-8 inches long log, cut in half inches pieces. Roll each piece in round shape with a pastry roller, and cut 3" round. Place 1/2 teaspoon filling in the center, and plead the edges over itself. Repeat the same process with rest of the pieces.
In a large sauté pan, pour 1 teaspoon grapeseed oil each time, and fry dumplings until bottoms are browned, about 2-3 minutes. Add 1/2 cup cold water, with closed lid, cook dumplings for 6-7 minutes, until water evaporated completely. Take the lid off, and cook for 30 seconds more. Repeat the same process with the rest of the dumplings.
Filling Ingredients:
1/2 head organic purple cauliflower, florets separated, boiled in water until tender, drained
1/2 organic red kuri pumpkin, sliced, seeded, brushed with olive oil, sprinkle sea salt and freshly ground pepper and roast in 400 F degrees oven for 35 minutes, scoop out the flesh
4 tablespoons goat cheese
3 tablespoons ricotta cheese
4 tablespoons blue cheese
2 tablespoons plain yogurt
2 tablespoons red pepper sauce
1 cup organic garlic chive, finely snipped
Handful organic pineapple sage, basil and rosemary, finely chopped
1 tablespoon organic ginger, grated
Sea salt and freshly ground pepper to taste
In a food processor, place all the ingredients together except chive and herbs. Pulse couple of times, until combined roughly. Add chive and herbs, mix well. Set aside.
Pumpkin-Coconut Milk Sauce:
1/2 organic red kuri pumpkin, sliced, seeded, brushed with olive oil, sprinkle sea salt and freshly ground pepper and roast in 400 F degrees oven for 35 minutes, scoop out the flesh
1/2 can organic coconut milk
2 tablespoons plain yogurt
Pinch of ground turmeric
Pinch of ground cinnamon
Pinch of allspice
Pinch of paprika
In a food processor, mix all the ingredients together until blend.
Spiced Pumpkin Seeds:
2-3 tablespoons organic pumpkin seed
1 teaspoon olive oil
Pinch of ground cumin
Pinch of cayenne pepper
Pinch of coriander
In a small pan, pour grapeseed oil, add rest of the ingredients. Occasionally shake the pan, until seeds are coated completely.
For serving, place couple spoonful pumpkin pure on the plate, add dumplings, hot red pepper sauce, spiced pumpkin seeds, eatable flowers and raw cauliflower florets.
Bon appetite !!
Ingredients :
6 small organic acorn squashes, heads cut, seeds removed
12 ounces organic whole wheat elbow pasta
2 1/2 cups organic soy milk or any kind milk
1 teaspoon dry mustard
1 organic shallot, diced
2 organic red hot peppers, sliced thinly
2 tablespoons organic pecan, toasted lightly and chopped
3 tablespoons organic unbleached all purpose flour
2 tablespoons organic unsalted butter
3 cups aged cheddar
2 teaspoons olive oil
1/2 teaspoon sea salt
Pinch of paprika
Pinch of nutmeg
Sea salt and freshly ground pepper
Preheat oven to 400 F degrees. Place acorn squashes onto parchment paper lined baking sheet. Brush their cavities with olive oil, and season with pinch of salt and pepper. Bake squashes for 30 minutes or until lightly fork tender.
In a medium saucepan, melt butter, whisking constantly add flour, mix until became smooth paste. Over medium heat cook until the mixture has light golden color, about 6-7 minutes. Add milk, whisk constantly until blend completely, on over medium low heat simmer for 10 minutes or until sauce is thickened a bit. Add shallot, mustard, nutmeg, paprika and hot peppers, cook together for another minute. Add cheddar, mix until combine. Set aside.
In a large pot, fill with water, season with salt, bring it to a boil, then add pasta, cook for 10 minutes. Drained, add pasta into cheese sauce, mix until coated completely.
Stuffed acorn squashes with macaroni cheese, sprinkle chopped pecan on top. Bake another 20-25 minutes or until cheese melted completely.
Serve with dry sage leaves.
Bon appetite !!
Mushroom Ball Ingredients:
250 gram organic mix variety mushroom; such as Shitake, portobello and crimini
40 gram organic grounded almonds
1 small organic red onion, grated
125 gram organic panko or any kind breadcrumbs
1 tablespoon organic soy sauce
1 organic egg
75 gram aged cheddar cheese, grated
2 tablespoons olive oil
Salt and freshly ground pepper to taste
In a food processor, add mushrooms and pulse until finely chopped.
In a sauté pan, pour 1/2 tablespoon olive oil and sauté mushrooms until tender. Set aside, let them cool completely.
In a large mixing bowl, add sautéed mushrooms, egg, breadcrumb, soy sauce, cheese, onion, almond meal, salt and freshly ground pepper. Form the mixture into walnut size balls, place them into parchment paper lined sheet, and chill in the fridge for overnight.
In a pan, pour rest of the olive oil, and cook mushroom balls in batches, turning occasionally, for about 5 minutes. Set aside.
Tomato Sauce Ingredients:
1 teaspoon olive oil
4-5 tablespoons organic homemade tomato sauce or your favorite marinara sauce
2-3 tablespoons organic homemade hot pepper sauce
Handful organic dry mint, basil and parsley mixture, crushed in between palms
Pinch of red pepper flakes
In a pan, place all the ingredients together, bring it to a boil, then reduce and add mushroom balls, coat completely with sauce.
Spelt Spaghetti Ingredients:
1 1/2 cup organic spelt flour
1 1/2 cup organic unbleached all purpose flour
1/2 teaspoon salt
4 large organic eggs
2 tablespoons water
In a standing mixer fitted with pedal attachment, mix spelt, all purpose flour and salt until combine. Add eggs and water, mix everything for 1 minute. Place dough hook attachment, mix for 2-3 minutes. Transfer dough onto counter, and knead for a minute. Cover pasta dough with plastic wrap tightly, and rest it for 30 minutes. Divide dough into 4 equal pieces. While working with one piece, cover the rest with plastic wrap. Start pasta machine setting from 1 and mixer speed on 2. Couple of times fold dough like an envelope and let it roll again. Turn pasta machine setting on 2, if pasta sheet is too long you can cut it in half. Roll out pasta sheet machine settings on 3, 4 and 5. After you have a very thin sheet, use cutting machine for desire shapes, or you can cut by hand. Do not allow to pasta dry out before cooking, cover it with slightly moist clean kitchen towels.
In a large pasta pot, fill with water and salt, bring it to a boil, then reduce on medium heat to maintain the water temperature. Cook pasta in batches without crowding about 4-5 minutes. Drain.
You can mix pasta with tomato sauce directly, or place pasta on serving dish first, then topped with mushroom balls and tomato sauce.
Bon appetite !!
Tortellini Ingredients:
3 cups organic all purpose flour ( I mixed 2 ½ cup all purpose flour and ½ cup quinoa flour )
4 large organic eggs
3/4 teaspoon salt
Water if needed
In a standing mixer attached with dough hook, add flour and salt, mix until combined. Add eggs and 1 tablespoon water, mix until dough forms, start to slapping around the bowl. Transfer dough onto lightly floured surface, gently flatten dough and fold on itself, keep flattening and folding until it is smooth and elastic. Cover dough with plastic wrap and let it rest for 30 minutes.
Knead dough again for 1 minute, and divide into orange size balls. While working with one ball, place others onto generously floured surface, and cover with plastic wrap or moist kitchen towel. Arrange your pasta roller to thickest setting ( number 1 ), and flatten dough ball into a thick disk shape between your palm. You need to use plenty of flour during rolling. Feed the dough disk through the pasta machine, repeat it twice, then fold the pasta sheet in third, like an envelope. Flatten dough again between your palms, feed into the roller twice again. Set one number up (number 2), and roll the dough twice, one number up and same thing until reach the number 6. (You have to roll dough twice at each setting.) Lay long dough sheet onto lightly floured surface, and use 2" or 3" round cookie cutter to cut tortellini rounds. Place 1 teaspoon filling on center of pasta rounds, moist edges with water, shape tortellini as desired.
Place tortellini onto generously floured sheet, cover with moist kitchen towel if you are going to cook them immediately. If not, place baking sheet into freezer for 30 minutes, than place tortellini into freezer bag. You can keep pasta into freezer for couple months.
You can cook fresh tortellini into boiling salty water for 4-5 minutes. If they are frozen you need to boil them for 7 minutes. Drain tortellini into coconut milk-pumpkin sauce directly.
Tortellini Filling:
1 1/2 cup hand dipped ricotta cheese
2-3 tablespoons organic butternut squash puree
2 tablespoon Parmigiano Reggiano, grated
Sea salt and pepper to taste
In a small bowl, mix all the ingredients together until combined.
Butternut Squash-Coconut Milk Sauce:
1 can organic coconut milk
1/2 cup homemade organic butternut squash puree
1 tablespoon gorgonzola cheese
Sea salt and freshly ground pepper to taste
Handful organic walnut, roasted lightly
8-10 Brussel sprout; roasted with garlic
Organic pomegranate seeds for garnish
Into deep sautéing pan, mix coconut milk, gorgonzola cheese and pumpkin puree until blend. Add roasted Brussel sprouts and drained tortellini. Before serving garnish with walnut and pomegranate seeds.
Bon appetite !!


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This post will tell you all you need to know about the athlete career.
What do you need to start this career?
You need to build the stadium to unlock this career.
What hours do they work?
You can now send your sims to work anytime of the day for 6 hours.
What are the levels and how much money and XPs do you get for a days work?
- Jogger S 1310 XP 350
- Front Runner S 1450 XP 650
- Personal Trainer S 1580 XP 920
- Athlete S 1680 XP 1020
- Olympian S 1800 XP 1200
Are there items for my home that can improve my sims job level?
Yes, you can buy the soccer ball from promotions r us, it costs S950, once placed in a garden you can play soccer for 3 hours.
Hope this helps!
Thanks for reading!


text:
At YNB, our customers matter most! We love creating an experience that makes our customers proud to bank with us. Below are just a few examples of the type of service you can expect from us at YNB!
Have your own YNB story to share? Let us know your experience here.
It was a pleasure to work with our YNB lender for our first mortgage loan. She was knowledgeable, prompt and pleasant.
Our lender went above and beyond to help during the construction phase of my home.
There was a material that I had my heart set on, our builder was not able to "make it happen". When I mentioned my distress to my lender, she took the time and called her contacts. She found the material I had my heart set on. That's above and beyond in my book!
Not only will I refer my clients to YNB, but I will not hesitate to call for my own banking needs!
My family and I have been loyal customers of YNB for years. YNB is not like the larger banking institutions. They are about community and making Yukon a better place to raise our family. They do this by supporting almost every local event within Yukon. We've done business with almost every department at the bank from new accounts to mortgage loans. We have always been very pleased with the customer service they provide. We love that when you walk into any of the branches the employees know who you are, and you feel like family.
I am a licensed real estate agent with Keller Williams in Yukon, and my clients who've had the pleasure of working with YNB always have positive feedback about their experience, and I have to agree with them. When my family purchased our new home we worked with YNB for our mortgage loan. My family and I had the best experience. YNB went above and beyond, and always kept us informed during the process. You will truly miss out on a fantastic experience with the best customer service if you don't use YNB for your next home purchase or refinance.
We would just like to start by saying thank you all for everything you did for us regarding our home refinance and second mortgage. We appreciate all the efforts to make the process easy and stress free for us. It's nice working with people that we know will always take good care of us and make sure we are in the best position possible. I've been with YNB for 15 years and I'm very very glad I have stayed with you guys throughout all the years. Thank you again for everything you do!!
I have been a customer of YNB for almost a year now and I have never been more impressed in a banking institution. From the first day that I opened my account to the financing of my home I have not felt like a customer but part of the family. I am a big believer that customer service is what makes the difference in great companies and YNB definitely has not only great rates and options but the ability make someone feel important. I MORE than HIGHLY recommend YNB for everyone's banking needs. You will NOT be disappointed. Pictured above: The view from the porch of our new home thanks to YNB!
I was very apprehensive when it came to purchasing a new home. YNB changed all of that for me. My lender worked hard to make me feel at home from day one. They gave me a great rate and processed my loan quickly allowing me to get in my new home sooner than expected. I couldn't have asked for better service. If you want your home buying experience to be easy and enjoyable then look no further than YNB.
Deitric White
When looking for a home loan with the best interest rate for my family, I found YNB has the most competitive loans around. We looked into three different banks and no one beat YNB's interest rates. Our lender took care of all of our questions and guided us through the process of purchasing our dream home. My family's roots are deeply embedded in the Yukon area as my dad, Bill Dalke, was Head Football Coach of Yukon High during my youth. After college we moved back to Yukon where my husband and I started our new lives. I had the opportunity to succeed in a direct sales business with the help of our local community. Being a small business owner it's important for our family to make smart financial choices and that's why we chose YNB for our home loan!
As the past Treasurer of Canadian County, Oklahoma the Treasurer's Office used YNB as one of the primary banks for County business. We could always count on YNB to help us with any of the County's financial needs and they were always eager to help find solutions to any issues that arose.
If you are looking for a good bank, YNB has the qualities you will like. It is a locally owned, financially sound, friendly, service oriented bank that takes pride in community involvement.
As the Canadian County Treasurer, I was very happy banking at YNB and I know you will be too!
Have your own YNB story to share? Let us know your experience here.


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Happy February! I am so glad that January is over! It went by so fast, but looking back thinking: jeez, happened a lot in that month!
I was sick probably 3/4 of the month and I also started my new diet. Great combo. Not.
But! I did manage to lose 8 pounds! Now I'm not on a diet to lose weight, I just want to tone up here and there and eating clean is helping!
February is up for all exciting things for me that I can't wait to share with you all, but I'm waiting just a little bit more for the right moment. Stay tuned!
Now on to the recipe. I actually just finished this delicious, healthy, filling -and not totally unimportant- EASY tuna salad.
What's in it:
- mixed green leafs
- chopped paprika
- red onion
- 1 tbs raisins (love the sweet punch!)
- 100 gram (3.5 oz) of corn from a jar
- 90 gram (half a can) of water canned tuna
- 2 tbs yoghurt based dressing
Now mixed it all together and enjoy this quick, veggie loaded salad!
Calories: 350
Carbs: 29 grams
Proteins: 32 grams
Fat: 9 grams
(Calculated via My Fitness Pal)


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PLEASE NOTE: As a copywriter and third-party marketing manager, the vast majority of my work has to be kept confidential. I write small business websites and manage small business social media on a daily basis. As a measure of my professionalism, these clients are kept private. For edited samples of my copywriting and social media work, contact me directly.
To view my most talked-about articles, featured on The Clever, click here.
To view my most talked-about articles, featured on The Clever, click here.
blog writing
5 Foods to Avoid at Summer BBQs
entertainment writing
15 Stars in Unrecognizable Movie Roles
blog writing
The Best Gifts to Make this Season Bright
Dermatology and Cosmetic(1)
blog writing
Boarding Your Pet This Holiday Season
entertainment writing
Top 10 Must-See Kyle Jenner Instagram Looks


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Year End Live Q&A
from the going-out-with-a-bang deptAs promised here's today's year end Q&A. We'll try to keep the topic focused on what we thought were the biggest stories from 2008 and what will be the biggest stories in 2009, and see how well that works. We had some problems last week with the CoverItLive software, but hopefully this week will work better. The folks from CoverItLive have been in touch and are working hard to get rid of some of the bugs we encountered. Anyway, looking forward to seeing what people think were/are the biggest stories:
Filed Under: q&a


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Shoreline Mandala Pendant
The Hawaiian Shoreline inspired this vibrant blue Mandala Style pendant. Handmade with intricate detail and exquisite craftsmanship, this Mandala is a bright pendant to add to any of our chains. Look closely and notice the hand coiled frame of wire around the central stone, and the silver or gold wire that dances between the concentric circles of gems and pearls. Peruvian Chalcedony is our sky blue base, with the tiniest lining of silver seed pearls. These beauties are a statement as bright as the sunny sky.
The Harmony Scott Shoreline Mandala Pendant is available in sterling silver. The charm ring is a Harmony Scott coiled ring with a 0.25" diameter. The pendant hangs 1.25" in length.
The chain is not included.
Domestic Shipping & Packaging
Eligible* items may be refunded within 14 days of receipt, and may be exchanged for store credit within 30 days of receipt. Sale items may only be returned for store credit.*
Visit Returns & Exchanges for more information on completing a return


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Lent 2017: What Would They Say Now? | View PDF
Produced by FOSNA's theology committee, this Lenten Study for 2017 includes six reflections It journeys through the Scriptures, exploring the experiences of particular Biblical characters—Abraham, King Hezekiah, the exiled community in Babylon, Mary of Nazareth, the Magi journeying to Bethlehem, and Jesus on the Mount of Olives—and pondering the similarities and differences between the "then" and the "now" in each sacred location. Includes photos, discussion questions and opportunities for action.
Reflection for Lent 2016 | View PDF
An introduction to the days of Lent from longtime Palestinian peace activist and Christian leader Nora Carmi. Nora's reflection on the potential Lent holds for us—rooted in scripture and based on the faith of the "living stones" of Palestinian Christians—challenges us to commit to making God's Land "a promising land where the oppressed are liberated and the oppressor regains, once more, his humanity." By Nora Carmi
Holding Our Hurting Hearts: Lectionary Meditations for Lent 2016 | View PDF
Powerful and heartfelt meditations on the gospel readings for each of the six Sundays of Lent, offered as inspiration for preaching, teaching, and praying, in hopes we "may touch the boundless divine yearning for justice, woven into Creation and into humanity by the One who made us."
By Rev. Diane Dulin
A Litany for Holy Week: Troubling Days in Jerusalem | View PDF
A responsive litany appropriate for Palm Sunday or any day of Holy Week, connecting the drama of the first Holy Week to current realities in Jerusalem. By Rev. Diane Dulin
Devotional for Lent 2015 | View PDF
Reflections from United Methodists serving in Palestine and Israel, shared by the Methodist Liaison Office in Jerusalem.
Devotional for Holy Week 2015 | View PDF
Reflections from United Methodists serving in Palestine and Israel, shared by the Methodist Liaison Office in Jerusalem.
Litany of Spirit and Solidarity for Pentecost | View PDF
A responsive litany that uses Pentecost passages from Acts 2 for contemporary solidarity and spirit. By Rev. Diane Dulin
Kairos Palestine Christmas Alert 2015 | View PDF
A set of essays by Palestinian women communicating the heart of the Christmas message in the midst of occupation, interspersed with passages from the Kairos Palestine document, scripture lessons, and powerful photos. By Kairos Palestine
Devotional for Advent 2015 | View PDF
Lectionary-based reflections from past and present missionaries in Palestine and Israel, shared by the Methodist Liaison Office in Jerusalem.
Liturgical resources for Advent 2014 | View PDF
A worship supplement designed for use with the Kairos Palestine Christmas Alert 2014, developed last year by Kairos USA. By Rev. Diane Dulin
Litanies and liturgies
The Gaza Bombardment of 2014: It is Now A Year Later… | View PDF
A responsive litany of lament, confession, and Palestinian resilience on the anniversary of Israel's brutal 2014 attack on Gaza. By Rev. Diane Dulin
Litany of Kairos Questions | View PDF
A responsive litany patterned after the Sermon on the Mount, raising common questions and misguided understandings about Palestine and providing replies. By Rev. Diane Dulin
Liturgy of Public Resistance: The Wall Will Fall | View PDF
Designed for use during the 2015 World Week for Peace in Palestine and Israel but appropriate at any time; it uses passages from Kairos Palestine to highlight the destructive impacts of the Separation Wall. By Rev. Diane Dulin
Prayers and Poems
A New Song Even Though | View PDF
A poem prayer for World Communion Sunday written in the midst of violence and despair.
By Rev. Loren McGrail
Church of the Checkpoint |View PDF
A description of Checkpoint 300 between Bethlehem and Jerusalem and a prayer for use there, along with other suggestions for public worship at the site. By Rev. Diane Dulin
I Allowed Myself | View PDF
A poem lamenting the heartbreaking death of a small infant. By Rev. Loren McGrail
Prayer for Hem of His Garment | View PDF
A prayer based on Mark 5:21-43, calling forth the courage required for dreaming, hoping, and reaching out for wholeness or for justice. By Rev. Loren McGrail
Rebuke, Disrupt, Shout | View PDF
A sermon based on Matthew 25:14-30, presenting the Parable of the Talents as a lesson about power, greed, and corruption. By Rev. Loren McGrail
Music and choral materials
Build Us a Table | View PDF
Composer Lori True calls this song "musical preaching." Words by Ruth C. Duck speak of the inclusiveness of the Eucharist and include a call to tear down walls that "keep the world from our eyes and our heart."
O Spirit of Peace/Yarabba Ssalami | View PDF
A Taizé-style song written by an anonymous Palestinian author and used by Christian churches in Palestine, Jordan, and Lebanon during the passing of the peace. The words call for peace to come to every heart and to the land.
Many commonly used hymnals and supplements contain songs that would be very appropriate for a worship focus on Palestine. In The United Methodist Hymnal, possibilities include "What Does the Lord Require of You" and "This Is My Song"; look in the topic index under Justice or Social Concerns for others. In "The Faith We Sing, "We Are Called" and "The Summons" are often used. In the UCC's New Century Hymnal, look under Peace or Freedom and Liberation.
Worship & Devotional Resources
"Hope is the capacity to see God in the midst of trouble, and to be
co-workers with the Holy Spirit who is dwelling in us."
— A Moment of Truth, Kairos Palestine document, 2009
United Methodist Kairos Response and Kairos USA together offer this collection of worship and devotional resources to clarify and enrich the spiritual connection to the cause of justice in the Holy Land. We encourage faith communities and other justice advocates to use these resources as they see fit in worship, personal and community devotions, and other faith-based activities. Check this page frequently, as we are adding new material on a regular basis.
Scroll down this page to see the resources in the following list:
• Lent/Holy Week
• Pentecost
• Advent
• Litanies and liturgies
• Prayers and poems
• Sermons
• Music and choral materials
We welcome submissions!
Please send submissions to email@example.com. Materials will be posted at the discretion of a Kairos USA-United Methodist Kairos Response review team with the goal of providing a wide variety of excellent resources. Our deepest thanks to the authors represented here for allowing us to reprint their materials.
Do you live or work in Palestine? We would like to feature your stories in a category we call Finding Voice. We are especially interested in stories that can be shared this coming Lenten season. You can read more about the Finding Voice project here.
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Since Dec. 2016, UMKR has had a (slightly) new
name: United Methodists for Kairos Response.
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art \ärt\ -
(from The Oxford American Dictionary)
The Belleville Area Council for the Arts (BACA) is an all volunteer, non-
It is the opinion of the BACA volunteers that community based arts programs (like the ones we offer) make the Belleville area a better place to live. We wish that everyone could share in the joy that creative and talented individuals and groups can bring if given an opportunity to express themselves through the visual or musical arts.
BACA invites all community residents and visitors to check out our upcoming events and stop by to experience something new and exciting. Please join us at these events and consider becoming a BACA member and/or volunteering.
Belleville Area Council for the Arts
P.O. Box 1654
Belleville, MI 48112
(734) 357-


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The LGAA meets the 2nd Wednesday every month at 5:30 at the LGAA office at 114 E. Main. Our meetings are only an hour, as we want to give people time to eat dinner and/or attend church afterwards. Everyone is invited to attend.
Next Meeting:
November 13, 2019
Meeting Minutes