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Police said Sunday that an autopsy is expected to take place Monday to determine the cause of death. Acting Vancouver Police Chief Doug LePard said late Saturday there was no indication of foul play.
The Canadian-born actor, who played Finn Hudson on the Fox TV series about a high school glee club, was found dead around noon Saturday in his room on the 21st floor of the Fairmont Pacific Rim Hotel on Vancouver's waterfront, according to police.
Monteith had openly talked about struggling with addiction since he was a teenager, saying he had a serious problem and took just "anything and everything." He told Parade magazine in 2011 that he was "lucky to be alive."
In April, Monteith checked himself in to a treatment facility for "substance addiction" and asked for privacy as he took steps toward recovery, a representative said at the time. It was not his first time in rehab. He received treatment when he was 19.
Lea Michele, his "Glee" co-star and real-life girlfriend, told People magazine at the time that she loved and supported him and was proud he was seeking help.
Michele was requesting privacy after receiving news of Monteith's death, said her representative, Molly Kawachi of ID-PR .
"We ask that everyone kindly respect Lea's privacy during this devastating time," Kawachi said in in an email to The Associated Press.
Monteith's body was found by hotel staff who entered his room after he missed his check-out time, LePard said. Monteith had checked into the hotel on July 6.
"We do not have a great deal of information as to cause of death," said British Columbia Chief Coroner Lisa Lapointe. She said further tests would be needed to determine how Monteith died.
LePard said Monteith had been out with people earlier and that those people are being interviewed.
Video and electronic records from the hotel indicate Monteith returned to his room by himself early Saturday morning, and he was believed to be alone when he died, LePard said.
Lapointe said he had been dead for several hours by the time his body was found.
Several "Glee" cast members took to Twitter to express their feelings.
"I have no words! My heart is broken," Dot-Marie Jones, who plays football coach Shannon Beiste, said in a post on her Twitter account Saturday night. She called Monteith a "hell of a friend" and an "amazing" man.
Noah Puckerman actor Mark Salling said Sunday he was "going through a million memories and emotions today."
Lauren Potter, who plays Becky Jackson, the cheerleader with Down Syndrome, tweeted that she feels "totally heartbroken right now."
"I love Cory so much this hurts my heart," she wrote. "I hope my Glee family is OK right now. I love them all. Cory was always so nice to me. I have so many good memories."
Harry Shum Jr., who portrays dancer Mike Chang on the show, expressed disbelief on Twitter.
"This tragic news still doesn't seem real to me," said Shum. "I love you, Cory."
John Stamos, who appeared as a guest star on several episodes of "Glee" tweeted: "Heartbreaking. RIP Cory. We talked about how lucky he felt to be alive-and sober. We talked about playing drums. Glad i knew you Cory." Monteith played drums in a California-based indie rock band Bonnie Dune.
Matthew Morrison, who plays glee club coach Will Schuester, issued condolences before performing at a Sunday afternoon show at the cabaret 54 Below in New York, according to the New York Times. The newspaper said he changed his opening number to sing an a cappella rendition of "What I Did for Love" from the musical, "A Chorus Line," which was featured during the second season of "Glee."
"You guys came to see a show, I came to perform a show, so that's what we'll do," he said, according to the newspaper. "And we'll do it in Cory's honor."
The Times said Morrison went on with a set of show tunes and jazz standards, dancing on stage and quipping with the audience about the infamous drug-den history of the space under the 1970's club, Studio 54, where the performance took place.
Fox and the producers of "Glee," including 20th Century Fox Television, called Monteith an exceptional performer "and an even more exceptional person. He was a true joy to work with and we will all miss him tremendously."
"We are in shock and mourning this tragic loss," his representatives at Viewpoint Public Relations in Los Angeles said in a statement.
Monteith, who turned 31 on May 11, starred in "Glee" as a high school football player who puts his status and popularity at risk to join the glee club and its outcast members.
The show, with its pop music-based song-and-dance numbers and high-profile guest stars including Gwyneth Paltrow, became an immediate hit and made stars of its relatively unknown cast.
The series, which debuted in 2009, is in its fourth season.
On his Twitter account, Monteith described himself as "tall, awkward, canadian, actor, drummer, person."
He had recently shot a Canadian film called "All the Wrong Reasons," slated to be released later this year with actors Kevin Zegers, Karine Vanasse and Emily Hampshire.
In a 2010 interview with The Associated Press, Monteith was upbeat about life. He said that if "Glee" were to be canceled he would be OK.
"I've never been afraid of working," he said. "I've never been afraid of auditioning for jobs. Obviously, I've never been afraid of anonymity. I was happy (before 'Glee'). I'm happy now. I guess I'm well adjusted."
Monteith was among the "Glee" actors who remained series regulars as their characters graduated high school and moved on to other adventures. However, in real life Montieth dropped out of high school in Vancouver after his parents divorced.
According to his biography on Fox's website, Monteith was born in Calgary, Alberta, and moved to Vancouver Island as a child. Before turning to acting, he held a variety of jobs including Wal-Mart greeter, school bus driver, roofer and cab driver.
"Thanks for always being kind Cory. You came a long way from hanging on the beaches in Vancouver with the gang pre-Glee," tweeted Gerard Funk, an actor from Vancouver who joined the "Glee" cast last year.
Monteith's TV credits included roles on the series "Kaya" and "Kyle XY" and guest appearances on "Smallville," ''Supernatural," ''Stargate," ''Flash Gordon" and "Interns." His film credits included "Final Destination 3," ''The Invisible," ''Deck the Halls" and "Whisper."
His big break came when he submitted an audition tape to the "Glee" producers in Los Angeles and then raced straight down the Pacific Coast in his car from Vancouver when he was invited to meet them in person.
"I nailed it. I knew I nailed it," Monteith recalled about his audition in an interview with Canadian TV columnist Bill Brioux. "When you walk in to the room, the heads of Fox ... of course it's a little unnerving. Then you realize they're all waiting for you. It's kind of flattering in a way."
Monteith was an avid supporter of Project Limelight, a Vancouver charity that offers a theater and arts programs to at-risk youth. He dined with Project Limelight co-founder Maureen Webb at a Vancouver restaurant just days before his death.
In a Globe and Mail interview last year, Monteith credited Webb for suggesting that he enroll in acting classes when he was 19 years old and going down a "very dark path."
He kept in touch with Webb and made a video to support Project Limelight when the charity was launched last year.
"I think kids really need a place to go and feel like they belong," Monteith said in the video posted on Project Limelight's website. "When I was a kid, I struggled a lot with who I was and where my life was going and what I was interested in. And I was fortunate to have the arts inspire me."
Outside Vancouver hotel, fans paid tribute to Monteith by leaving notes, flowers and stuffed animals.
Helen Slater, 16, who was visiting from England, said she was shocked to hear about his death as she placed a note and a stuffed moose because he had once been photographed wearing moose antlers. She called him a "positive influence" and said "Glee" helped change her life.
"Nothing's going to be the same anymore," she said. The show "just put me (through) some really tough times, and helped me through depression a lot."
Elber reported from Los Angeles. Associated Press writers Charles J. Gans and Frazier Moore in New York and Derrik J. Lang in Los Angeles contributed to this report.


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Newsletter Video, December 2015
Click Below - Add Your Own Comment
Check out the references below for additional information.
45% make new years resolutions
10 Tip References
- Prepare for a Successful 2016
- Create a habit, not a resolution
- Walk 30 min/day
- Practice Mindfulness 15 Minutes/day
- Exercise is medicine
- Consider moving toward a plant-based diet
- Drink one more cups of water each day
- Check your meal portion sizes
- Schedule a check-up with your doctor
See a physical therapist first for any aches or pains
- https://www.biomedcentral.com/1472-6963/15/150
- https://www.apta.org/PTinMotion/News/2015/4/7/StenosisPTvsSurgery/
- https://www.apta.org/PTinMotion/NewsNow/2014/3/12/RotatorCuffTears/?blogid=10737418615
- https://www.apta.org/Media/Release/Consumer/2013/3/21/
- https://www.arthritis.org/living-with-arthritis/treatments/joint-surgery/types/knee/acl-tears-delay-surgery-physical-therapy.php
- https://www.ncbi.nlm.nih.gov/pubmed/12110735
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1 Comment
Panel kind of slapped together. Agree with PJ that George Karl should have been there instead of him. Trent Dilfer would have made a nice addition as well. I think they talked about the Sonics too much and should have discussed more on how the 12th Man impacted the season for the Hawks. Clayton touched on the Sounders which is good. I'd say the Dempsey acquisition put pressure on the Hawks when they saw a competitor for Seattle's sports dollar make a big move. Now that the Hawks have reached the Promised Land let's see how the M's and Sounders respond this year.


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This product was added to our catalog on Thursday 20 February, 2014.


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Download Free Turkey Shirt Cut File
I freehanded all the shapes and cut them out. You can use a cup, paint bottles, etc for the circles, and folding the feathers in half to cut them out made things a little easier. Trace the shapes onto the iron-on adhesive and cut those out. Follow the instructions on the packaging and iron the adhesive to the wrong side of the fabric. Felt doesn't have a wrong side, so just pick a side and try to remember not to accidentally turn them over (the adhesive may not fit right).
Iron your shirt well and peel off the adhesive backing on the pieces. Place the pieces where you want them to go on the shirt. It said to hold the iron on for about 2 seconds, but the felt needed to be ironed for a lot longer since it was thicker than regular fabric.
I sewed the back feathers, white part of the eyes and beak first using white thread. You can pin down the edges if you'd like. I noticed a few of my edges popped up a little during sewing since I had to bunch up the shirt sometimes to get to certain areas of the shirt. I sewed inside the shape a little bit (you can see what I mean in the photo below).
Next, I ironed on the pupil part of the eyes and the "gobbler" thing.


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Now streaming on:
Anna Karenina and Madame Bovary are two of the most notorious fallen women in literature. Karenina is prepared to lose all the advantages of high society in favor of the man she loves. Bovary abandons the man who loves her in an attempt to climb socially. As portrayed by Leo Tolstoy and Gustave Flaubert, both women are devastated by the prices they pay.
These are two of the great roles for many actresses and irresistible challenges for many filmmakers. There have been more than a dozen film versions of Karenina, most famously by Greta Garbo (1927 and 1935) and Vivien Leigh; almost as many of Bovary, notably by Isabelle Huppert, Jennifer Jones and Pola Negri (Mia Wasikowska will play her next year).
I mention these details to ask myself: What makes the two roles so enticing that every good actress must sooner or later read the novels and start to daydream? Both are mothers who essentially choose to abandon their single children. Both are the center of attention and gossip within their own circles. Both use opera houses as a stage for their affairs. Both pay dearly for their adulteries. The big difference is that Karenina is driven by sincere passion, and Bovary by selfishness and greed. Karenina inspires pity, Bovary gets what she deserves.
In Joe Wright's daringly stylized new version of "Anna Karenina," he returns for the third time to use Keira Knightley as his heroine. She is almost distractingly beautiful here and elegantly gowned to an improbable degree. One practical reason for that: As much as half of Wright's film is staged within an actual theater and uses not only the stage but the boxes and even the main floor — with seats removed — to present the action. We see the actors in the wings, the stage machinery, the trickery with backdrops, horses galloping across in a steeplechase.
All the world's a stage, and we but players on it. Yes, and particularly in Karenina's case, because she fails to realize how true that is. She makes choices that are unacceptable in the high society of St. Petersburg and Moscow, and behaves as if they were invisible. She doesn't seem to realize the audience is right there and paying close attention. She believes she can flaunt the rules and get away with it.
When we meet her, she is the pretty young wife of the important government minister Karenin (Jude Law). He is affectionate, but dry and remote. The love she lacks for him she lavishes on their 8-year-old son. At the train station to meet Dolly, the wife of her brother, Count Oblonsky (Matthew Macfadyen), she sees the dashing young officer Vronsky (Aaron Taylor-Johnson), and for both of them, it's love at first sight. He seems very young and perhaps not schooled in society's rules. She should know better.
All society appears in public at the opera and grand balls (both staged by Wright in the theater), and after Anna and Vronsky meet at a ball, the die is cast. In this film, Wright and his screenwriter, Tom Stoppard, make adequate room for a landowner named Levin (Domhnall Gleeson), who for Tolstoy was the third major character and certainly the most attractive. Levin represents Tolstoy's ideas in the novel: He is for abolishing serfdom and liberating his own serfs and has a near-mystical bond with the land and its cultivation.
He hopes to marry Kitty (Alicia Vikander), who has a crush on Vronsky, but at the ball, Vronsky has eyes only for Anna, and the outcome is happiness for Kitty and Levin.
Anna's husband is not blind and soon knows about her affair. He is very firm. If they continue (affairs are not unknown in their circle), she must be discreet and secretive. Anna's heart is too aflame to conceal her love with Vronsky, and she pays the price of separation from her husband and her beloved son. Society is satisfied. She has sinned, and she has been punished. Her punishment is far from over, and the lesson she dearly learns is that passion may be temporary, but scandal is permanent.
This is a sumptuous film — extravagantly staged and photographed, perhaps too much so for its own good. There are times when it is not quite clear if we are looking at characters in a story or players on a stage. Productions can sometimes upstage a story, but when the story is as considerable as "Anna Karenina," that can be a miscalculation.
130 minutes
Keira Knightley as Anna
Aaron Taylor-Johnson as Vronsky
Jude Law as Karenin
Domhnall Gleeson as Levin
Alicia Vikander as Kitty
Matthew MacFadyen as Oblonsky


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Not sure what bridle or breastplate size you need?
Check out our sizing charts below. And remember, not every horse has a 'standard' sized head, so if you need to build a tailored bridle (ie with a larger browband or smaller noseband) we are happy to help. Or, just want a different browband? Easy, we can switch it for a $10 customisation fee. Just select this option when you add your product to cart.
Standard bridle sizing chart:
Browband: measured from the end of each loop, straight across. Even if the style is curved. Standard browband loops are approximately 3cm wide.
Noseband: measured as a circumference when done up in the middle hole
Headpiece: measured with the cheek pieces attached on the middle hole. Measure from bit, to bit, over the top of the horse's head.
Reins: measured as a single side length from bit to buckle (don't measure the buckle).
Measurements are taken from the middle hole, with 2-3 holes available either side. Therefore you are looking for the sizing that is closest to your measurements – not exactly the same as your measurements.
Micklem style bridle sizing chart:
Measurement 1: measure from 1cm under the horse's cheekbone, all the way over the horse's poll to the same point on the other side.
Measurement 2: measure the browband vertically from end of loop, to end of loop (don't dip the measuring tape for curved browbands).
Measurement 3: run your finger down the bottom point of the protruding cheek bone until you get to the top of the bit. Then measure across your horse's nose horizontally to the same point on the other side.
Measurement 4: from the outer corner of your horse's eye, run your finger vertically down your horse's face and stop when you reach around the middle of the bit ring (you will be an inch or so away from the bit ring). Measure from this point under your horse's chin to the same point on the other side of its face.
Our micklem style bridles are fairly standard in sizing.
These measurements are for micklems only, not our 'euro' or anatomic bridles.
How do you measure your breastplate?
Similar to our bridles, the measurements below are from the middle hole, with 2-3 holes on either side. They are also measured to the end of each loop. It is recommended you use chalk to jot out the shape of your breastplate prior to measurement.
Antiqua and Venus sizing chart:
Measurement 1: Wither ring to shoulder pointMeasurement 2: Shoulder point to middle of the chestMeasurement 3: Middle ring to between legs
Anka sizing chart:
Alicia sizing chart:
Measurement 1: Total breast strap Measurement 2: Total wither strap
This Girth is not compatible with our separate inserts. A shell version of this girth is also available with sheepskin/leather inserts.


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Learning How to Play Piano. 5 Tips for Beginners So you decided to learn to play piano for your own pleasure. If you really want to make playing the piano a truly rewarding experience, you have to get past the recreational pursuit and gain true piano mastery and artistry. Do not treat your piano learning experience casually even if you have a lot of fun learning how to play piano. You should treat the piano learning experiance with a great passion, attitude, determination, perseverance and discipline. Going by the five tips below will make you learn piano the right way, thus enhancing the joy and satisfaction of doing so. Also, bear in mind that some quality free sheet music for piano will make the difference. 1. Passion. When you are doing something you love you will do it better and ta...Continue reading Learning How to Play Piano. 5 Tips for Beginners


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To stand up in the world of fashion photography takes hard work, skill and endless amounts of creativity. Portuguese-born, Pedro Janeiro, is a rising-star in this genre.
Fashion photography remains one of the most desirable disciplines. Holding this position provokes debate when discerning the relationship with other photographic genres. Because of its commercial nature, staged sets, controlled lighting and overall aesthetic, in the pecking order of photographic image-making, this type of photography attracts less attention in the gallery and museum circuit, not being recognised as "serious" to the same degree as other photographic sub-genres. However, for mass appeal, these images withstand – think about the lasting endurance of Richard Avedon's Brigitte Bardot (1959), Corinne Day's young Kate Moss (1990), and Rankin's Debbie Harry (1998).
Portraying a set of values, a luxurious lifestyle and an ideal; its messages are often criticised. Paradoxically, because of the image's position in popular culture, photographers have to work harder, and equally audiences are wiser. The overt nature of consumerism means that society is more commercially aware, and therefore fashion images need to transcend aesthetics in order to become iconic and resonate within the larger cultural whole.
Pedro Janeiro (b. 1982) is one of Portugal's latest exports. As a fashion photographer, he aligns himself more within the confines of cinema. His seamlessly beautiful images could be stills from a film set and often present a stark contrast between location and beauty. Speaking an untold narrative, his pictures imbue an exciting and imagined world. Janeiro's love of the cinematic is apparent. Upon visiting his website, a film begins – a beautiful woman, a classic car – drama and excitement. However, as the film continues, Janeiro is on location at work; like his models, he is setting the stage, creating a persona signifying that the artist and his work are one.
Janeiro's clients include FHM and Vogue (Portugal). It's only a matter of time before his images are everywhere, and being one of Portugal's rising-stars, we caught up with him to find out more about his work and future plans.
In conversation with Pedro Janeiro
When and how did you first become interested in photography?
I was drawn to photography from an early age. I always had some sort of connection with art, because Vila Nova de Cerveira, the town where I grew up had a major biennial. If I remember correctly, my first picture was taken at the beach on a sunny day with a disposable camera; I was probably five or six years old. As I got older, my interest in photography grew, and I continued to experiment with the medium, but it wasn't until I was a teenager that I realised it was my dream to become a photographer. Later I studied at IPF (Portuguese Institute of Photography), and then I started working as an assistant to several photographers to improve my skills, and finally became a professional photographer.
The world is saturated with editorial/fashion images, they have become "familiar" to viewers. As a fashion photographer, how does your work stand out?
With the development of technology, from digital cameras and post-production software, to the Internet and online magazines, the world of photography has been flooded by people who are pursuing a dream. Digital photography has opened many doors, and the Internet has become a fantastic way to reach more audiences, so I think its integration into the medium facilitates rather than hinders it. However, as a result, we've had an increase in the volume of fashion photography. With regards to my work, I always try to make creative images, with quality production, editing and lighting. I have even tried whenever possible to introduce a cinematic element to the images. So all these factors together give an overall polished effect, and grab people's attention.
The fashion and advertising world can be associated with the artificial – how would you agree or disagree with this statement? Is there more to it than the glamour?
Yes, indeed the fashion world has always been associated with the artificial. A fashion background is a business, and as such, the images are made for a commercial purpose. However, I think there is an element of it that happens in a more artistic way. Regardless of whether it's painting, photography or reportage, we know that images are sometimes manipulated or even staged for the purpose of creating an end result that appeals to people.
In a fine art context, your images tell a story, what's the narrative structure involved?
I like to think that I can create images that cause people to imagine the before and after of the moment. The creation of cinematic photographs is one of my goals, and really signifies the role that cinema plays in my life and overall work.
Do you feel fashion photography and editorial images are mass produced, and how do you feel this affects the notion of the individual in society?
I don't think that it's only fashion photography that's responsible for the mass production of images today. However, I think all these images leave a lasting legacy, and I see it as a positive rather than a negative, because it allows constant access to works by other photographers, and we can gather inspiration and learn from this.
What's the definition of beauty for you?
Beauty can be interpreted in many ways, but photography has to be aesthetically beautiful, graphic, with enhanced colours. It should be an image that we never forget, and it should also transmit sentiment.
Which photographers inspire you and why?
I appreciate many photographers, and I am influenced by Annie Leibovitz because of the feeling that characterises her portraits. Eugenio Recuenco is another inspiration because of his spectacular scenery. The colour and strong imagery of David LaChapelle, and the composition of Joel-Peter Witkin's work also moves me, as well as Mario Testino, Greg Kadel and Jean-Baptiste Mondino.
Fashion photography is a collaboration between the photographer and model, how do you balance this relationship to get the results that you want?
The model is the most important part of any photo shoot. Their experience is crucial to the camera. Of course stylists, hairdressers and make-up artists are undoubtedly important too. Only when all these elements come together is it possible for a photographer to capture an excellent image. With regards to the lighting and overall image framework, the combined knowledge of all the collaborators is essential to get results.
In terms of your photographic style, would you say there's a common mood or theme?
As for my photographic style, I don't pursue a common theme. My ambition is to create striking images, and if possible to find interesting and distinct locations to stage my shoots. I try to escape the banal when I take photographs.
Tell me about your choice to shoot sometimes in colour or black and white – do you have a preference?
Black and white photography makes the image that little bit more dramatic, sentimental or even expressive. Every case is different, but I always like to shoot in black and white. Sometimes colour is an important factor, but it's up to the photographer to understand what best fits in each image.
What do you have coming up? What's next for you?
Right now, I have some projects in hand, working in editorial, and I have plans for the future that may alter the direction of my photographic career. I'd like to try and enter the world of cinema as a Director of Photography. That would be a dream come true.
To find out more about Pedro Janeiro visit www.pedrojaneiro.com.
Cherie Federico


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Perry Watkins Describes his Mistreatment by the Army
Perry Watkins was a gay African American soldier who was drafted to serve in the army during the Vietnam War. He was open about his sexuality throughout his entire career. Despite this, in 1981, the army revoked his security clearance after 13 years [...]
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Summer is enjoyable for so, so many reasons. Longer days, vacations, and the beach usually top the list of things that make summer so awesome. Surfing usually makes an appearance on that list too. Stephanie Gilmore is a professional surfer from Australia. She's a five-time world champion having won titles in 2007, 2008, 2009, 2010, and 2012. And it looks like she's keen on two operating systems you and I love – Windows Phone and Windows 8. Video after the break.
OK, so the video really was a promotional piece for an upcoming surf contest. Roxy is sponsoring an event for the ASP Women's World Championship Tour in Biarritz, France. Stephanie recently joined the Roxy team so they put her in the promo video for the upcoming event. The video is getting a little flak among female surfers for being too provocative and not really about surfing, but you and I are here for the technology right? The video features Stephanie using an HTC 8S (you could have done so well on pre-paid here in the US little guy) and what looks like the Surface RT. She's like us!
Hey Stephanie, if you're reading this send me your digits. I can show you the world*.
Thanks for the tip Matthew!
*The world refers to anything Windows Phone and Windows 8. You'd kick my ass at surfing.
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Yeah! I finally managed to make Macarons after two failed attempt (no feet) and can you imagine i have use 600g icing sugar and 600g caster sugar, total 1.2kg sugar !!.
Actually i was not too sure how a good macarons should taste like until i tasted Earl Grey Macaron with Blueberry Compote Buttercream from The Sweet Spot, thin crust and little bit chewy on the inside. Actually this was not my 1st time made macarons. The 1st time i did a direct meringue method, no doubt it still look like a macarons with feet but i prefer the texture of this new recipe.
After 2nd failed attempt, I called to The Sweet Spot and realized that I need a themometer as the requirement of 118C is a must !! and I have more confident after see Wendy's success macarons using the same recipe. Thanks a lot to Swee San and Wendy !
I don't have sweet tooth, i just ate few only, luckily i have support from my kids to finish all these macarons ^^
This was the first tray (at 3rd attempt), plain macarons and no drying and resting needed, straight put into oven after pipping.
2nd batch, i started to play with colours!
See the beautiful feet!
Macarons with Blueberry Compote Buttercream
Recipe source: adapted from The Sweet Spot and some advises from Table for two or more
*Please visit Swee San's blog for step by step pictures and instructions
Almond mixture
200g almond meal
200g icing sugar
75g egg whites
A pinch of salt
75g egg whites
200g caster sugar
50g water
Food colouring, green tea powder
1. Sift almond meal and icing sugar in a mixing bowl, set aside.
2. Cook sugar and water until it reaches 118C.
3. When the syrup reaches 105C, start beat egg white until medium peaks (I actually started to beat egg white when syrup reaches 65C because I use KA mixer instead of hand mixer)
4. When syrup reaches 118C (remove from heat when reaches 116C because the temperature still increase using the remaining heat), pour it into egg whites on low speed.
5. Turn speed to medium high and beat meringue until stiff and glossy. While beating meringue, mix almond mixture (no 1) with egg white and salt, set aside.
6. Stir 1/3 of meringue into almond mixture and mix well. Fold the balance meringue.
7. Place batter into a piping bag with a plain 1cm nozzle. Pipe dollops of batter onto a lined baking tray (I used Tesco's baking paper and they are easy to be removed).
8. Preheat oven to 150C (fan off) – (I tried with fan on, it still work well)
9. Bake for 14 minutes on the lower 3rd of oven.
13. Remove from tray (with paper) and let it rest on a rack to cool down.
Blueberry Compote Italian Buttercream
(fills 50 macarons)
100g blueberries
1 tbsp caster sugar
lemon juice (to taste)
36g egg white (1 egg white)
70g caster sugar
15ml water
120g butter
pinch of salt
1. Place blueberries, sugar and a squeeze of lemon juice into a pot. Let it cook for 2-3 minutes. Taste. Let it cool.
2. To make the Italian Buttercream, first cut butter into knob sizes and let it chill in the fridge until ready to use.
3. In a pot, add in caster sugar and water. Bring to a temperature of 118 C. When the temperature reaches 110 C, whisk the egg whites in a mixer. By the time the sugar reaches 118 C, the egg white should be in medium peaks. Gradually stream in the sugar syrup while the mixer is still on medium speed whisk.
4. Whisk till it's somewhat glossy and that the bowl is not so hot, remove the butter from fridge. Add in a knob into the mixer (while the whisk is still running) one at a time. If you add the butter when the meringue is still very hot, it turns soupy. If you add in the butter when the meringue is cold, you get a split buttercream. After all the butter has been added, whisk for another further 2-3 minutes. If it's still warm, chill in the fridge for 5 minutes before you whisk it up again.
5. The buttercream should be glossy and buttery. Now, add in the blueberry compote.
6. Pour buttercream into a piping bag and start piping dollops of creamy buttery goodness on the macaron shells.
7. Sandwich with another macaron shell, ligtly press it to secure. Then arrange them on a tray or plate or container and let it rest in the fridge, preferably overnight. It taste much better the next day.
**FYI, i use the egg white from the eggs that store inside the fridge.
After i success made this macaron, my mood is like this red frangipani flowers (is in bloom now in my garden) so beautiful, hahaha....


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Upholstery Cleaning Sydney: Fast Dry | Fast Service | Expert Cleaners
Ses Upholstery Cleaning is the most reliable, dependable and professional cleaning service providers in Sydney. Our company have been in the upholstery cleaning business for years and have proved the history of customer satisfaction. We understand the requirements of our customers and thus provide only the best available options to each of your queries. Upholstery cleaning Sydney provide all sorts of upholstery cleaning services in all metropolitan regions of Sydney. We have a wide range of services that are being catered to our most valuable clients in the best possible manners. We offer cleaning services for both residential and industrial sectors.
- Leather Sofa Cleaning
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- As well as, leather Furniture Cleaning & Protection
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- Low price lounge cleaning company
Our upholstery cleaning services are admired by our previous customers and if you have any doubts about our services then you are most welcome to learn about the experiences of our existing customers on our website. Their testimonials give you an astute insight about their experiences.
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Over time with use, home furniture upholstery started to look filthy. Thus, keeping your sofas steam cleaned will prolong the life of your upholstery furniture. Here are the 7 signs to identify if you need professional upholstery cleaning service.
- If you see a stain on your upholstery
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- Upholstery Dust can cause respiration problems.
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On the whole, with children and pet at home and the continuous visit of companions and organizing of parties, upholstery cleaning turns out to be considerably more critical.
What is Our Upholstery Cleaning Process?
We try to deliver the best service to our valuable customer and follow the unmatched upholstery cleaning process to cater to the finest results.
- First of all, we check out the fabric of your upholstery
- Here, we vacuum your upholstery to remove all dust from the surface
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Altogether, call and renew your upholstery!
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We prefer quality or anything else, considering the needs and requirements of the customers our team thoroughly analyzes the situation and then provides the best solution for it. Whether you are looking for carpet cleaning services or sofa cleaning services we have it all. Our team is equipped with the latest upholstery cleaning tools and machines which is used to clean your most admired and valuable sofas, carpet, rugs and any other upholstery. We understand the value of your household items and make sure of the proper safety measure to avoid any sort of damage.
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Our team at Ses Upholstery Cleaning Sydney including intelligent, qualified, trained, and certified cleaners. In brief, the company was established with a single objective to have complete customer satisfaction in each cleaning project and our team struggles to achieve the same by living across Sydney.
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We offer 24/7 upholstery cleaning services throughout the year. You can book your appointment by calling us at (+61) 482 076 683 and one of our employees would definitely get back to you. In emergency situations, we offer best upholstery cleaning services coupled with most reliable upholstery cleaning tips.
- Ses upholstery provides carpet cleaning in domestic areas as well as in industrial areas.
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Choose the Right Couch Cleaning Company in Sydney
There are numerous competitors in the market which you can find in Sydney but we prefer quality over the competition. Our aim is to provide satisfactory services to our clients rather focusing on market competition. If you want reliable and affordable upholstery cleaning services in Sydney then feel free to contact us any time you want, we are here to help you.
Reach Here
[vsgmap address="Sydney, NSW, Australia" width="100%"]
Location: Sydney, NSW, Australia
Frequently Asked Questions
We have the best team of professionals who are capable of removing all types of stains on your upholstery. The most common stain removal services we provide include the Wine, juice, tea and coffee etc. We have the best methods for removing the stains from the upholsteries.
Yes, we know that the cleaning process sometimes scratches the protection layer which comes with the new one. The protection layers are available with us and we have the technicians to install the layer on the upholstery so that it remains safe from the stains.
We are the best cleaners in the city because our professionals are known for their thorough cleaning process and better results. It is only possible when you are able to reach all the possible areas of the upholsteries as the presence of dirt spread quickly to the clean areas.


text:
Color track based on chromosome: on off
Filter by chromosome (e.g. chr10): Display data as a density graph:
Color nets by: Chromosome Gray scale
This track shows regions of the genome that are alignable to other genomes ("chain" subtracks) or in synteny ("net" subtracks). The alignable parts are shown with thick blocks that look like exons. Non-alignable parts between these are shown like introns.
The chain track shows alignments of mouse (Jun. 2020 (GRCm39/mm39)) to the tree shrew genome using a gap scoring system that allows longer gaps than traditional affine gap scoring systems. It can also tolerate gaps in both mouse and tree shrew simultaneously. These "double-sided" gaps can be caused by local inversions and overlapping deletions in both species.
The chain track displays boxes joined together by either single or double lines. The boxes represent aligning regions. Single lines indicate gaps that are largely due to a deletion in the mouse assembly or an insertion in the tree shrew assembly. Double lines represent more complex gaps that involve substantial sequence in both species. This may result from inversions, overlapping deletions, an abundance of local mutation, or an unsequenced gap in one species. In cases where multiple chains align over a particular region of the tree shrew genome, the chains with single-lined gaps are often due to processed pseudogenes, while chains with double-lined gaps are more often due to paralogs and unprocessed pseudogenes.
In the "pack" and "full" display modes, the individual feature names indicate the chromosome, strand, and location (in thousands) of the match for each matching alignment.
The net track shows the best mouse/tree shrew chain for every part of the tree shrew genome. It is useful for finding syntenic regions, possibly orthologs, and for studying genome rearrangement. The mouse sequence used in this annotation is from the Jun. 2020 (GRCm39/mm39) assembly.
By default, the chains to chromosome-based assemblies are colored based on which chromosome they map to in the aligning organism. To turn off the coloring, check the "off" button next to: Color track based on chromosome.
To display only the chains of one chromosome in the aligning organism, enter the name of that chromosome (e.g. chr4) in box next to: Filter by chromosome.
In full display mode, the top-level (level 1) chains are the largest, highest-scoring chains that span this region. In many cases gaps exist in the top-level chain. When possible, these are filled in by other chains that are displayed at level 2. The gaps in level 2 chains may be filled by level 3 chains and so forth.
In the graphical display, the boxes represent ungapped alignments; the lines represent gaps. Click on a box to view detailed information about the chain as a whole; click on a line to display information about the gap. The detailed information is useful in determining the cause of the gap or, for lower level chains, the genomic rearrangement.
Individual items in the display are categorized as one of four types (other than gap):
Transposons that have been inserted since the mouse/tree shrew split were removed from the assemblies. The abbreviated genomes were aligned with lastz, and the transposons were added back in. The resulting alignments were converted into axt format using the lavToAxt program. The axt alignments were fed into axtChain, which organizes all alignments between a single mouse chromosome and a single tree shrew chromosome into a group and creates a kd-tree out of the gapless subsections (blocks) of the alignments. A dynamic program was then run over the kd-trees to find the maximally scoring chains of these blocks. The following matrix was used:
-linearGap=medium tableSize 11 smallSize 111 position 1 2 3 11 111 2111 12111 32111 72111 152111 252111 qGap 350 425 450 600 900 2900 22900 57900 117900 217900 317900 tGap 350 425 450 600 900 2900 22900 57900 117900 217900 317900 bothGap 750 825 850 1000 1300 3300 23300 58300 118300 218300 318300
Chains were derived from lastz alignments, using the methods described on the chain tracks description pages, and sorted with the highest-scoring chains in the genome ranked first. The program chainNet was then used to place the chains one at a time, trimming them as necessary to fit into sections not already covered by a higher-scoring chain. During this process, a natural hierarchy emerged in which a chain that filled a gap in a higher-scoring chain was placed underneath that chain. The program netSyntenic was used to fill in information about the relationship between higher- and lower-level chains, such as whether a lower-level chain was syntenic or inverted relative to the higher-level chain. The program netClass was then used to fill in how much of the gaps and chains contained Ns (sequencing gaps) in one or both species and how much was filled with transposons inserted before and after the two organisms diverged.
Lastz (previously known as blastz) was developed at Pennsylvania State University by Minmei Hou, Scott Schwartz, Zheng Zhang, and Webb Miller with advice from Ross Hardison.
Lineage-specific repeats were identified by Arian Smit and his RepeatMasker program.
The axtChain program was developed at the University of California at Santa Cruz by Jim Kent with advice from Webb Miller and David Haussler.
The browser display and database storage of the chains and nets were created by Robert Baertsch and Jim Kent.
The chainNet, netSyntenic, and netClass programs were developed at the University of California Santa Cruz by Jim Kent.
Harris, R.S. (2007) Improved pairwise alignment of genomic DNA Ph.D. Thesis, The Pennsylvania State University
Chiaromonte F, Yap VB, Miller W. Scoring pairwise genomic sequence alignments. Pac Symp Biocomput. 2002:115-26. PMID: 11928468
Kent WJ, Baertsch R, Hinrichs A, Miller W, Haussler D. Evolution's cauldron: duplication, deletion, and rearrangement in the mouse and human genomes. Proc Natl Acad Sci U S A. 2003 Sep 30;100(20):11484-9. PMID: 14500911; PMC: PMC208784
Schwartz S, Kent WJ, Smit A, Zhang Z, Baertsch R, Hardison RC, Haussler D, Miller W. Human-mouse alignments with BLASTZ. Genome Res. 2003 Jan;13(1):103-7. PMID: 12529312; PMC: PMC430961


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End of Lease Burnley North : Move Out Freely with 100% Full Bond Back
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Cleaning of mirrors and paintings (if present)
Vacuuming the stairs and the hallways, mop if applicable
Cleaning the Skirting boards
Removing dust from the Light fittings
Bathroom Cleaning
Cleaning the Bathroom Tiles, these include the shower screen and floor.
Bathtub cleaning.
Toilet cleaning.
Mirrors Cleaning
Cupboards or fixtures and fittings which requires cleaning
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Light fittings cleaning.
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Service Area
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text:
Sometimes I Drink Water To Surprise My Liver T-Shirt
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Sometimes I Drink Water To Surprise My Liver T-Shirt
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An investigation involving adding and subtracting sets of consecutive numbers. Lots to find out, lots to explore.
Place the 16 different combinations of cup/saucer in this 4 by 4 arrangement so that no row or column contains more than one cup or saucer of the same colour.
The letters of the word ABACUS have been arranged in the shape of a triangle. How many different ways can you find to read the word ABACUS from this triangular pattern?


text:
Monday, August 2, 2010
I Now Pronounce You Reader and Soup! – How to Make Italian Wedding Soup
I had a few theories. I figured the greens probably represented money, and symbolized hopes that the bride and groom would enjoy a prosperous union. The soup's signature mini-meatballs were a tougher nut to crack.
How could taking large, virile, normal-size meatballs and shrinking them down to dainty little shriveled dumplings serve as a metaphor for marriage? I just don't see a connection. Well, come to find out (according to two reliable sources; Wikipedia, and my friend and fellow About.com Guide, Kyle) the name has nothing to do with people getting married.
Apparently, what we Italian-Americans from the northeast call Italian Wedding Soup is actually a misinterpretation of an Italian soup called, "minestra maritata," which basically means "married soup." The "married" refers to the delicious pairing of the greens and meat, and not the ritual of marriage.
So, the soup ended up being a sort of self-fulfilling prophecy. What better choice for a first course at your Italian-American wedding reception than something called Italian Wedding Soup?
That should give you enough soup-related cocktail party conversation material for a while. Whether you fondly remember this from weddings past, or you've never had it or heard about it before, I really hope you give it a try. Enjoy!
1 quart beef broth
1 quart chicken broth
Note: A little more or little less broth will not affect the recipe
1/3 cup pastina or other tiny pasta
1 bunch kale
salt and pepper to taste
For the meatballs:
1 1/4 pound beef
1 egg
2 cloves garlic
1/4 cup cream
1 cup fresh breadcrumbs
2 tbsp fresh parsley
1/2 cup grated Parmigiano-Reggiano
1 1/2 tsp salt
1/2 tsp fresh black pepper
38 comments:
Quit insulting inertia. It's friction you should be criticizing. Thanks.
-Kyle - August 2, 2010 at 2:32 PM
- Hollis K. Lee said...
Interesting looking soup! I will probably substitute with spinach as we don't have that kale in my neck of the wood.
Thanks for sharing - August 2, 2010 at 2:47 PM
- Chef John said...
I don't want to cause any friction, but are you sure? Isn't inertia "the resistance of any physical object to a change in its state of motion." The balls want to stay on the plate because of inertia until the force of gravity is great enough to move them. Then again, I'm a cook, not an physicist. ;-)
- August 2, 2010 at 2:48 PM
I'm not a physicist or a psychiatrist, but commenting on your cooking video about the technical use of a word may have more to do with the size of one's own balls, and whether or not they have them.
- August 2, 2010 at 2:56 PM
- Chef John said...
Ouch! btw, I wasn't going to publish this rude comment, but i figured Kyle would actually get a chuckle from it ;-)
- August 2, 2010 at 3:18 PM
- Blanca said...
Kind of like albóndigas! We use rice instead of pasta. Everything else is about the same.
- August 2, 2010 at 4:15 PM
- Robert said...
Hey John! I was just wondering if you have made a melon salad with feta chesse, chili, lime and basil. It's one of my favourite dish. it's perfect for a warm summerday. If your interested in how to make it, you can send me an email. My mail is email@example.com
And i just want to say, i really enjoy all of your videos! Keep it up! - August 2, 2010 at 4:17 PM
- Chef John said...
I posted this a few weeks ago, check it out... http://foodwishes.blogspot.com/2010/07/using-my-melon-ror-third-time.html
- August 2, 2010 at 4:21 PM
- Robert said...
Looks awesome man! I will definitely try it out. But you should try my version. I cant explain in words how good it is, you just want to scream of happieness when you eat it. And to make my version you start with cutting up half a melon about 4.5pounds, or if you prefer using the spoon thingy. When your finsihed with the melon, you finely chop a red chili (Remember to remove the seeds) And when that's done you chop up a package of feta cheese roughly. Put all of the ingredients in a big bowl, press one fresh lime over it and to finish it of sprinkle some rougly choped basli, Fresh basli of course! And it's ready to be eaten! I hope you understand the recipe, my english is kinda fudged becuse im from sweden, but i hope you can understand and please i beg you, Try it! ^^ // Robert
- August 2, 2010 at 4:41 PM
- Food Junkie said...
Awesome again Chef! Soups are my favourite and Italian wedding soup is one I have wanted to try but never quite got around to it. Would this soup freeze well do you think? There is only me and I could scale back the recipe but I have lots of freezer space to enjoy some at a later date.
- August 2, 2010 at 5:27 PM
OMG - this is why I love this site! You consistently post recipes for my very favorite dishes which I could previously only find at restaurants. Chicken Marsala, Butternut Squash Ravioli, Thai Coconut Chicken Soup, Asian Beef and Shrimp Cocktail, to name just a few. I've tried other recipes for these dishes but yours are the only ones that actually taste like the restaurant versions. Thank you again for this delicious soup that is one of my husband's favorites. Can't wait to try it!
- August 2, 2010 at 6:39 PM
- J Birdsall said...
Actually the friction is a component of the inertia. John is right that the meatballs have inertia to stay in their current state. If there were no friction that would still be the case but he would have a very hard time controlling them (I am picturing this and it is funny). So the gravity helps to overcome both the inertia and the friction which allows them to drop into the soup. I think the soup represents entropy but I may be getting a little far afield here. I need to get back to my bread.
- August 2, 2010 at 8:53 PM
- Chef John said...
Guppy" Honaker, I'm posting your comment for you. I can't post your stuff if you included those aloe vera links! Thanks!
I love this recipe for Italian Wedding Soup. I'll try it soon. As a funny note, in the midwestern and southwestern areas of the USA, where there are concentrations of Mormons, we have a food served after funerals that is made from potatos and we commonly (though not formally) call them "Funeral Potatos" as they seem to be served at every funeral where a Mormon died and has family. So now I guess there's a food for marriage with a follow-up food for the " 'til death do you part" ending of the marriage!
- David - August 2, 2010 at 9:13 PM
- Chef John said...
Guppy" Honaker, I'm posting your comment for you. I can't post your stuff if you included those aloe vera links! Thanks!
I love this recipe for Italian Wedding Soup. I'll try it soon. As a funny note, in the midwestern and southwestern areas of the USA, where there are concentrations of Mormons, we have a food served after funerals that is made from potatos and we commonly (though not formally) call them "Funeral Potatos" as they seem to be served at every funeral where a Mormon died and has family. So now I guess there's a food for marriage with a follow-up food for the " 'til death do you part" ending of the marriage!
- David - August 2, 2010 at 9:13 PM
Looks great but being a big lamb fan, I think I'll do it with lamb. I always have frozen lamb stock and chicken stock in the fridge.
Regarding inertia, I'd tend to blame recalcitrant meat balls on stiction (static friction) or adhesion first. Fascinating stuff. If you ever find a copy of Felice Frankel's book On the Surface of Things check out some of her photos of sticky things being pulled apart at the micro level. Great eye candy, as well as cool science.
Yes, I'm a nerd.
Now that we have Italian wedding soup, what's served for Divorce, Italian Style? - August 2, 2010 at 10:12 PM
OMG! I love you Man! I've been trying to dissect this recipe for a month now... thank you, thank you, thank you... can't wait to try this!
- August 2, 2010 at 11:30 PM
Chef Jon!!! - Congratulations on becoming one of the finalists on Next Food Network Star!
I was so excited this weekend to find out the final results - and I'm so glad you made it! I will be sure to bookmark the page and vote for you EVERY SINGLE day :)
Good luck! Thanks for all of your wonderful recipes - and PLEASE please please never quit the blog!! - August 3, 2010 at 12:20 AM
While it is true that an object in motion tends to stay in motion and an object at rest tends to stay at rest, the potential energy you created when you lifted the plate of meatballs off the table, combined with the force of gravity, should have allowed them to drop right into the pot. It was the friction between the meatballs and the plate that kept them in place until you tipped the plate at a severe enough angle so as to overcome their coefficient of friction and allow them to break loose into the soup... which, by the way, looks fantastic.
As far as the rude comment goes, I've been hanging around your site since steak au poivre. I'm the chicken marsala guy. "Anonymous" has nothing on me here. Yes, I got a chuckle.
- Kyle - August 3, 2010 at 4:50 AM
- Jesse from Detroit said...
I am a physicist and this is the first of a couple hundred Chef John clips that I've watched that has a scientific error (static friction was the culprit) so bravo for such a good record. Just curious, CJ: what percentage of cooked meals do you and Michelle record/post?
- August 3, 2010 at 10:05 AM
- Chef John said...
Kyle, thanks for clarifying!
Jesse, i film about 25% of what we cook. - August 3, 2010 at 12:17 PM
- Becky said...
I was very very interested in how you did the meat. I've been wanting to make my own ground meat (so that I know what's in it), but don't yet have a meat grinder. Could you make sausage in a food processor? My Food Wish is.. ground meat! :D
Thanks! I've been leaving nice, detailed comments on how I love your show on FoodNetwork thing. - August 3, 2010 at 2:27 PM
- Food Junkie said...
Well even with a few short cuts for time this is still a big winner. Thanks for the recipe.
- August 3, 2010 at 5:32 PM
- Khaddy said...
why are mexican wedding cookies called mexican wedding cookies? no really i want to know
- August 4, 2010 at 10:07 AM
Regarding making sausage with a food processor, Alton Brown mentioned that as a possibility in his Good Eats sausage show and deprecated it. He claimed that the sausage would come out "grainy".
I'd also suspect that you'd run the risk of making a meat purée. There might be a "butter zone", as Adam Savage of Mythbusters likes to call it, in the process where you'd get just the right consistency but I think it might be awfully hard to hit.
Just get a meat grinder. They aren't all that expensive. - August 4, 2010 at 10:37 AM
I made this soup last night after I read the post - YUMMM -- of course I made a simplified version - I bought stock and ground hamburger - The soup turned out so well that even Kale tasted good! Don't let the grinding of beef and making of stock stop you - you don't have to go to all that trouble to make this quick tasty soup. The only thing I might change is to double the stock so there was more (and I cut the ground beef down to about 1/2 pound) -- Deelish - thanks Chef! Lindy
- August 4, 2010 at 11:21 AM
- Unknown said...
Nice recipe Chef John. The recipe I'm used to (courtesy of my full-blooded Italian g-ma), uses spinach instead of the kale, has shredded chicken breast, and also contains an egg/parmesan solution drizzled into it. Other than that, that's about dead on to what I'm used to, although I personally leave out the pastina.
Great meatball recipe too, one of my favorite parts of the soup! :D
Good luck on the FoodTV show btw! - August 4, 2010 at 8:53 PM
Is it just me or is it kind of ironic that a video for Italian Wedding looks like it has a broken heart right in the middle of the pot when the video hasn't even started?
- August 5, 2010 at 11:47 PM
- Tamar@StarvingofftheLand said...
At our wedding, my husband vetoed the little meatballs and insisted we go bowling.
- August 6, 2010 at 1:03 PM
Hi Chef John!
I want to cook this for my boyfriend on his birthday.
I'm new at cooking so I'm a little scared about the broth part. Do you think it will be fine if I used 2 quarts of chicken broth instead of one of them as beef?
Thanks so much Chef John and me and my boyfriend are anticipating to see you on Food Network! - August 12, 2010 at 2:56 AM
- Chef John said...
sure! and thanks!
- August 12, 2010 at 3:30 AM
Finally...a use for kale!
- August 12, 2010 at 11:10 PM
- Rhonda said...
Hi Chef John;
Thank you so much for all you do!
I have seen (and tried) an Italian Wedding recipe from another food blog and it had an egg incorporated into it - like an egg drop soup.
When I attempted it, it seemed to cook the eggs too fast or unevenly or something.(It was pretty gross - although my husband liked it)
My food wish would be to see how to properly make an egg drop soup.
Wishing you all the best this holiday season!
Rhonda - December 24, 2010 at 10:41 AM
HI Chef John, great video as always; we make wedding soup w/escarole or spinach and the aci de pepe. You do everything w/just great ease. You are truly good at what you do. Lots of luck in the contest. I def. will watch your show.
Pgh. Phyl - November 10, 2011 at 10:51 PM
- Lexie said...
Thanks Chef John! Recently had this soup at a quaint little Southern restaurant in Cheyenne WY of all places. Could have eaten it for the starter, main, AND dessert. So good. Thanks for the great tutorial.
xoLexie - April 29, 2012 at 4:44 PM
- Hope said...
Hey Chef John!
I recently discovered your site and have been going through and exploring it with great excitement.
I was amazed at this recipe because I adore Wedding Soup. I lived in Italy for 3 years, in Vicenza, which is in Veneto. In Italy, like here in the states different regions have different ways of preparing food. This recipe really interested me because it used beef meatballs instead of turkey or chicken, which is how I first ate it and always make it. I look forward to trying it this way!
Now, if you can only tell me how to make a real, Italian quattro formaggi pizza I'd be eternally grateful!! - September 6, 2012 at 12:37 PM
- G said...
Greetings Chef John~
Can i use cold minced meat instead for the meatballs?
-Keenan - January 29, 2013 at 8:01 AM
- Anne Hastings said...
Hmmm, we don't make it like that. We use escarole and lots of it, and chicken broth. It's called Wedding Soup or "scarole".
- January 17, 2014 at 7:49 PM
- Inklingk said...
I can't believe no one's caught this in 6 and a half years but... tomato paste isn't in the ingredients list. Will the soup be ruined if I leave it out, or is it worth a trip to the store? Thanks!
- February 14, 2017 at 10:03 PM


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Pan-American Exposition of 1901
Pan-American Exposition of 1901
The Pan-American Exposition was held in Buffalo, New York from May 1 to November 2, 1901. Buffalo was chosen as the location because of its size (at the time it was the eighth largest city in the U.S. with a population of approximately 350,000) and also because of its well suited railway connections. The grounds spread across 342 acres and were located between Delaware Park Lake to the south, the New York Central railroad track to the north, Delaware Avenue to the east, and Elmwood Avenue to the west.
The Exposition included educational exhibits as well as a Midway. The educational exhibits showcased the latest advancements in technology, most notably electricity. A major feature was electric lighting which utilized hydroelectric power generated in nearby Niagara Falls. Many of the Exposition buildings, including the prominent Electric Tower, were covered in light-bulbs creating a beautiful and unprecedented sight. The Pan-American Exposition also hosted some of the top engine manufacturers of the time. These companies provided "working exhibits" that actually functioned in the day-to-day operation of the Exposition. The Midway at the Pan-American Exposition provided visitors with entertainment and consisted of more than 42 exhibits. Some of the main attractions of the Midway included the "House Upside Down," "Cleopatra's Temple", and the "Foreign Villages."
The Pan-American Exposition is most widely known as the location of President McKinley's assassination. On September 6, 1901, while in a receiving line at the Exposition's Temple of Music, President McKinley was shot twice by anarchist, Leon Czolgosz. McKinley was taken to the Exposition's hospital where he was operated on by a number of prominent Buffalo surgeons including Roswell Park. The President was then taken to the home of John Milburn, head of the Exposition's Board of Directors, to recover. After his condition appeared to improve, McKinley eventually died on September 14 in the Milburn home due to infection and gangrene from the gun shot wounds.