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It is time for me to tell you about awards, and other kudos, while I blush and gaze at my feet. Oh no I wont. I actually will be giving an acceptance speech. That is the requirement of accepting the first award for best moments. And I have had a few good blogging moments recently! Then it is a liebster award and a sisterhood award with some questions about me. I will also let you know why I am reposting some photos of my Vegetarian Cassoulet and my temporary fix for the mobile phone view.
Cass at Food is My Friend kindly passed on the Best Moment Award to me back in May. The award requires an acceptance speech. It should have gratitude, humour and inspiration! I would have posted about it sooner but I have been polishing my speech.
Thank you Thank you Thank you for this special award. My speech was originally 10 pages long but I have taken out my primary school teachers, my cat and the old lady who advised me which brand of pasta to buy in aisle 3 of the supermarket! [Pause for laughter!] I decided that as the award was called Best Moments, I should pick some key moments in blogging!
Firstly I want to thank my lovely family (E and Sylvia) who encourage me to make ice cream and doughnuts, my mum who taught me the joys of home made bread, my dad who gifted me his love of chocolate and all the wonderful people who have commented and emailed and supported my blogging in all sorts of ways. Recently I have had some great moments in blogging that I wish to acknowledge as part of my blogging journey.
Thank you to Food Gawker who finally accepted a photo from my blog last week. It was the above photo of French Lavender Salt. This was all the sweeter for having had a few rejections. Good photos really do draw me into a recipe. I still have a lot to learn about photography but this feels like a sign I am getting better. It also shows I that I should persevere with photography, photo editing software and submissions to Food Gawker. Thanks Food Gawker for the encouragement.
Thank you to Meredith Steele who featured my French Lavender Salt on the Spoonful blog in her article on 10 Must-Have Home made Seasoning Blends. Disney created Spoonful as a parenting resource and now I am part of it. For anyone like me who grew up on a diet of Disney movies, I can't help but be pleased. It just shows that blogging leads into strange and unexpected places. Thanks Meredith for sharing the recipe. And I recommend you check out the other interesting seasoning blends.
Thank you to Maggy of Red Ted Art Blog who chose my blog as her featured blog after I was part of her Kids Get Craft linky party. She constantly inspires me with her craft ideas. If you want some fun activities to do with kids, get over there. As well as her own craft ideas she holds regular linky parties that collate other people's ideas. Blogging is fun because once we get stuck in the web we make all sorts of unexpected connections. I've never felt like a craft blogger but it is nice to be accepted in the craft community. Thanks for your kind words Maggy.
Thank you to the lovely Jac of Tinned Tomatoes who included me in her list of Favourite Vegetarian Bloggers for UK National Vegetarian Week in May. Jacqueline is a blogger I met online when we were first blogging some 6 years ago. Last year I was lucky enough to meet her in Scotland. More regularly I am still visiting her blog for great recipes, beautiful photos and a cheeky sense of humour. I am delighted to be included among her favourites. If you check out the list, you will see I am in great company. Thanks Jac for your friendship.
And finally thank YOU for reading. I really do appreciate it.
The Food Gawker moment reminded me how bad some of my old photos are (remembering that I have now been blogging over 6 years and have posted over 1000 posts). They just don't do justice to some beloved recipes and some good writing. When I can, I update the photos. I made Vegetarian Cassoulet this week. If I had been organised I would have posted about it on Bastille Day. Instead I am posting a few improved photos here and have updated the photos in my original post.
Thanks to Claire from Almost Skinny Vegan Food for nominating me for this award. Here are my answers to her questions that come with the award:
Two of my childhood dolls. The Green doll and a kewpie doll in a purple dress. |
Purple and Green. I love these colours so much that each has a post dedicated to them. I have included a photo (above) of two of my favourite dolls from my childhood which are indeed purple and green. Yes, I still have them but they are a faded version of what they once were.
2. Your favorite animal?
Giraffes. They are so elegant and gangly. I first was captivated by them when I did a project in Grade 2 on them. Perhaps being short myself have given me a fascination for their gangly tall frames.
3. Your favorite non-alcoholic drinks?
Anything cold and fizzy will do me in summer. Recently I have discovered the wonderfully refreshing Mojito Mocktail. In winter a good hot fruit tea or liquorice tea warms the cockles.
4. Facebook or Twitter?
I know they have their uses but I prefer a world without either facebook or twitter. (And that is why I was called Mary Lou Cabbage Patch in Year 9 when they tried to teach us about computers!)
5. Your favorite pattern?
1970s bold retro floral patterns.
6. Do you prefer getting or giving presents?
Giving. It is exciting to find the present that is just right and wrap it up in anticipation of just how much the recipient will love it.
7. Your favorite number?
42. The meaning of life! It amused me in the Hitch Hikers Guide to the Galaxy. Actually I don't have a favourite number but this is a fun one.
8. Your favorite day of the week?
Morrissey sang 'Every day is like Sunday'. If only! Actually I don't have a favourite day. But I love the song.
Gerberas. When you are a child, you drew life in a simplistic style and it is a shock to discover how complicated life is. Gerberas look the way a child would draw a flower. Simple, bright and cheerful.
10. What is your passion?
History. Buildings. Food. Social Justice.
Thanks to Malitsu from Mammi for this award. I don't know her well but I can recommend that you visit her beautiful Vegan Finnish blog.
1. Who are your greatest kitchen heroes besides mom?
Vegetarian collectives such as Moosewood and Bloodroot.
2. Best alcoholic drink for cooking?
Port. A little goes a long way. Brilliant with chocolate.
3. What kind of a food-centered feast would you like to take part in?
A Vegetarian Medieval Christmas feast. A roaring fire. Candlesticks. Large tables of hewn wood. Huge platters of vegetarian hogs (see below picture), pies, vegetables, rustic loaves of bread, puddings, sweetmeats, goblets of wine, tankards of ale, holly and rose petals. Entertainment by minstrels and jesters. Much merriment.
Vegetarian Hogs Head |
Malitsu loves local food and she appreciates nut roast. My signature dish seems to be nut roast so I would make one with local vegetables and nuts - perhaps a pumpkin nut roast. I would probably add my French Lavender Salt to the roast vegetables because I am still proud that I made it from scratch and it adds a unique flavour. For dessert it would have to be chocolate but with some local flavour. Maybe Self Saucing Chocolate Pudding with some Wattleseed thrown in.
5. How much time do you normally use for cooking?
Probably about an hour on average if I am making the meal from scratch. Frequently I have leftovers and it only takes less than 15 minutes to heat up in the microwave.
6. Do you plan your weekly menus in advance?
I do make plans but I often don't stick to them. I get distracted. I run out of energy. I find I don't have the right ingredients. For example this week I decided to make Vegetarian Cassoulet and Mexicale Pie. I found I didn't have enough polenta for Mexicale Pie so I made Matthews Delicious Tofu that I had planned to make the weekend before I ran out of energy. The Cassoulet would have been great for Bastille Day but I finally made it on Wednesday night to eat on Thursday.
7. Your most horrible restaurant experience?
Probably finding a large chunk of chicken in my soup rather than tofu and having the staff not really care much. I've never been back to the place.
8. At the moment, what kind of ingredients are the easiest to acquire where you live?
Middle eastern ingredients. The area where I live has many migrants from the Middle East here so I can't find liquid smoke or sushi easily but I have no trouble finding dried legumes, pomegranate molasses, and sumac.
9. What would you cook while trekking in wilderness?
I am not into trekking and the idea of cooking on a trek is challenging (though I love your ideas). Can I bring something like a tin of baked beans? Or maybe I need to devise a dried nut roast mix (like the one I used to buy from Holland and Barrett in the UK) that just needs water added and can be cooked in a frypan!
A photo from my travels in Israel - Jerusalem Old City |
Israel. I worked in the kitchen on a Kibbutz. Every meal had lots of amazing vegetarian salads and options. Unlike most places I travelled I didn't need to be asking what was vegetarian all the time or just eating plain food to avoid meat. I remember most fondly an eggplant salad (like this eggplant salad). I also loved the falafel I could buy on the streets of Jerusalem - pita bread filled with falafel, salad, pickle and cold chips.
11. What country would you like to visit just for the sake of food?
Berlin. I was only there a few days but I loved the place. My memories of the food are vague. Dense loaves of bread, pfeffernusse covered in chocolate and hipster food in Oranienstrasse. Cindy and Michael visited Berlin last year and raved about the vegan food there. This city is high on my list of places to visit.
All these blog awards are to be passed on but I am just going to leave them open to anyone who wants to play along.
My smartphone cover |
Lastly I wanted to add a little note about my Drop Down Menus that I recently installed. I was looking at my blog on my smart phone and thinking about the problem of not being able to display any menus on the phone view.
I have noticed that you can still link to my About Me page on this view if you scroll to the bottom of each page. As a temporary fix, I have gone through this page and made sure it has links embedded to make sure you can find all the top level items and a few second tier items. It is not perfect but hopefully it will help if you are viewing this on your phone.


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Speedtest® by Ookla® is the definitive way to test the speed and performance of your internet connection. Every day, over 11 million unique tests are actively initiated by our users in the locations and at the times when their connectivity matters to them. Since our founding in 2006, an unparalleled total of more than 50 billion tests have been taken with Speedtest.
Our commitment to providing transparency into the performance of networks is what drives us. Whether helping our users assess the speed of their individual connections through the Speedtest application or publishing analysis on the state of global markets and related trends, our team is always working to provide data that will help make the internet better and faster for everyone.
Speedtest is currently available for the web at Speedtest.net and for download on iOS, Android, macOS, Windows, Google Chrome, and Apple TV.
About Ookla®
Ookla, the company behind Speedtest, is the global leader in fixed broadband and mobile network testing applications, data and analysis. As a result of the test volume across all Speedtest platforms, Ookla has the most comprehensive analytics on worldwide internet performance and accessibility. Ookla transforms these billions of real-world tests into vital research tools. The company's flagship enterprise product, Speedtest Intelligence®, is used by ISPs, carriers, businesses, universities and government agencies alike who trust Ookla's commitment to quality and neutrality.
Ookla's headquarters are located in Seattle, WA with additional offices in Dublin, Ireland.

subset: commoncrawl


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In this gluten free journey I've created quite a few recipes over the years. One of the most popular on this site is my gluten free master baking mix. I revised the original recipe last year to create a healthier, whole-grain, soy-free, and dairy/casein-free version. Since then I've used it for countless recipes... dinner recipes...dessert recipes...snacks...you name it! It's so easy to use. It's much healthier than the Betty Crocker version, it's a more frugal option, and it's incredible easy to make.
Today I'm sharing the Revised Whole Grain Gluten Free Master Baking Mix recipe again, along with 5 additional SUPER easy recipes that you can make with the master baking mix.
I would really love your feedback on these recipes. I love the biscuits. I love the cakey-cookies. I love the easy muffins. And mostly... the pancakes just rock.
What are your favorite OLD Bisquick recipes? What would you make using this mix or the original mix? If you have a recipe you'd like me to try & feature on the blog using this mix, please email me your suggestions!
Soft & sweet chocolate chip cookies made using the GF Whole Grain Master Baking Mix. |
Flaky, Buttery Drop Biscuits made using the GF Whole Grain Master Baking Mix. |
Ginger Lemon Girl's Gluten Free/Casein Free
Master Baking Mix (Like Bisquick)
Free of gluten, dairy/casein, and soy
Created by Carrie Forbes @ Gingerlemongirl.com
Printer-friendly recipe
3 cups brown rice flour
2 cups sorghum flour -or- millet flour
1 1/2 cups arrowroot starch -or- tapioca starch
1/2 cup potato starch
1/4 cup brown rice protein powder -or- almond flour
1/4 cup ground flax seeds (optional - great for a whole grain texture & extra fiber!)
1 tablespoon + 1 teaspoon xanthan gum
2 teaspoons salt
3 tablespoons baking powder
1/2 cup coconut oil or spectrum palm shortening (I used spectrum)
Whisk all dry ingredients together thoroughly. Cut in shortening, until it is thoroughly mixed into the dry ingredients and looks like tiny peas. Store in a tightly-sealed container in fridge or pantry. Makes about 7 cups.
Half Recipe:
1 1/2 cups brown rice flour
1 cup sorghum flour -or- millet flour
3/4 cups arrowroot starch -or- tapioca starch
1/4 cup potato starch
2 tablespoons brown rice protein powder -or- almond flour
2 tablespoons ground flax seeds (optional - great for a whole grain texture & extra fiber!)
2 teaspoons xanthan gum
1 teaspoons salt
1 tablespoon + 2 teaspoons baking powder
1/4 cup coconut oil or spectrum palm shortening (I used spectrum)
Whisk all dry ingredients together thoroughly. Cut in shortening, until it is thoroughly mixed into the dry ingredients and looks like tiny peas. Store in a tightly-sealed container in fridge or pantry. Makes about 3 1/2 cups.
A Few Gluten Free Master Mix Recipes:
1) Easy Muffins:
1 cup MASTER MIX
¼ cup sugar
⅓ cup milk
1 egg
1 tsp. vanilla
⅓ c. blueberries, chocolate chips, chopped apples, etc...
Mix all ingredients. Line muffin pan with cupcake liners. Fill ¾ full of batter. Bake 350 for 17-20 minutes until a toothpick inserted in the middle of muffin comes out clean. Makes 6 muffins.
2) Pancakes:
1 cup MASTER MIX
¾ cup - 1 cup milk (or non-dairy milk)
1 egg
Mix all ingredients together, you can add additional milk if necessary depending on how thick or thin you like your pancake batter. Grease pan (with butter, oil, or non-stick spray) and heat until droplets of water will sizzle. Pour about 2 tbsp. batter per pancake onto preheated hot skillet. Cook on med. high heat until bubbles form & pop on top of pancakes -or- until edges look dry. Flip cook an additional minute or so. Serve hot. Makes about 9 (2") pancakes.
3) Drop Biscuits:
1 ¼ cup MASTER MIX
3 tablespoons palm shortening, crisco, or butter
1 egg
2-4 tablespoons cold water
Cut shortening or butter into master mix until it looks like small peas. Stir in egg. Stir in1 tablespoon of water at a time until you have a stiff dough. (You may not need all 4 tablespoons of water.) Drop batter (2-3 tbsp. at a time) on greased baking sheet, each biscuit about 2" apart. Shape each biscuit into a circle. Bake at 350 for 10-15 minutes until golden brown. Place a pat of butter or margarine on top of each biscuit in the last few minutes of baking. My oven underheats, so things tend not to brown -- you may need to turn up your oven to BROIL for 2-3 minutes to brown the biscuits. DO NOT allow to broil for longer or they will burn. Makes 6 biscuits.
4) Basic Cookies:
2 ¾ cups MASTER MIX
½ cup palm shortening, crisco, or butter
¾ cup sugar
2 eggs
1 teaspoons vanilla
2-4 tablespoons water
ADD IN'S -- 1 cup of any of the following (or mix of the following): chocolate chips, chopped walnuts, chopped pecans, raisins, coconut flakes, macadamia nuts, rolled oats, chopped candied oranges, etc...
Cream sugar with shortening or butter. Add eggs and vanilla. Stir in master mix. If needed, add 2-4 tablespoons of water until you get a stiff (not crumbly) batter. Fold in any additional flavorings/spices/additions. Drop by tablespoons onto baking sheet. Flatten cookies slightly with the bottom of a glass or the palm of your hand, as they will not spread. Bake at 350 for 8-10 minutes. Makes about 2 dozen 1" cookies.
5) Impossible Cheeseburger Pie
1 lb. ground beef, ground turkey, or ground chicken
1 large onion, chopped (about 1 cup)
1 cup shredded cheddar cheese (dairy free version -- shredded daiya vegan cheese)
1/2 teaspoon salt
1/2 cup MASTER MIX
1 cup milk (or non-dairy milk)
2 eggs
Preheat oven to 350 degrees. Grease a 9" pie pan or a large baking dish. In a large skillet brown ground beef and chopped onions. Spread browned ground beef & cooked onions in the greased baking dish. Sprinkle ground beef with cheese or daiya vegan alternative. In a small bowl mix together the salt, master mix, milk, and eggs. Pour over the ground beef & cheese. Bake for 25 minutes until golden brown and/or until a knife inserted in the middle comes out clean. Allow to cool 5 minutes before serving. Makes 8 slices. Serve each slice with the option of being topped with mustard, ketchup, chopped tomatoes, and dill pickles!


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5 Fun Ways to Keep Kids and Grandparents Busy Over Thanksgiving
Thanksgiving means the whole family—in-laws, distant cousins, grandparents and grandchildren—gets together to share a meal, catch up and generally spend some quality time together. If you're the host, it can be a challenge to entertain such a broad gathering of people.
You're already busy keeping the place habitable and welcoming, not to mention that rather sizable dinner everyone's waiting for. So getting your kids and visiting parents or in-laws out of your hair while you do these things is a huge help. Here are just a few of the fun things kids and grandparents can do together without having to fight over the TV remote:
Thanksgiving Scavenger Hunt
You can make a Thanksgiving scavenger hunt last an afternoon or for the entire weekend, as easy or difficult as you think would be best. Make a list of items each player has to find and check off. These can be Thanksgiving-themed objects that are inside, outside the house, down the street or anywhere else you plan to be while everyone is visiting. Have a grand prize to award at the end of the hunt, and your players will be consumed by this game the entire time.
Science Magic Tricks
Physics and chemistry can be fun for all ages. The world works in mysterious ways and you don't have to be David Blaine to pull off magic tricks using science. With some simple household items, you can keep your kids and parents entertained for hours, as they execute in-home experiments and turn themselves into science magicians. For extra fun, have them perform a magic show for the rest of the family between dinner and dessert. Do keep in mind that some of these science tricks probably should be done in the kitchen, so make sure you don't need to be in there cooking or cleaning at the same time.
Fashion Show
With just a few extra dollars on hand and a trip to a thrift store, you can send your children and their grandparents to the glamorous and amusing world of style when you request a silly fashion show. Tell everyone they have to find three different costumes and then plan a show for you. They can use costumes and old clothes found at home, or you can send them to your local Salvation Army or Goodwill, with a budget and a list of items to find. For example, have them pick up a funny hat, silly glasses, goofy shoes, etc. Then, they can organize their costumes, plan the music, choose an emcee, and give you the best fashion show your spare change can buy.
Cooking Together
There's no reason you should do all the work for the big Thanksgiving meal. Allow grandparents and grandkids a chance to bond over baking and actually make something for your dinner or dessert. Baking together is fun for everyone, and kids and parents alike come away with a sense of accomplishment. Step back and let them have the time together to make a dessert or side dish. You'll get a little break (though you should be around to take photos), and they'll get memories to cherish forever. If your kids are little, having a backup dish is probably a good idea. Mistakes will be made, and no one should face the burden of having ruined part of the holiday over a minor cooking error.
Crafts, Crafts and More Crafts
The Internet is filled with arts and crafts ideas for children of all ages and skill levels. Look for items that your kids can easily make and then share with the family or friends and neighbors. Choose things that require easy-to-find supplies, or that you already have at hand. Find craft ideas that won't need an unbearable amount of clean up, as this is an activity that should give you some time, not cost you. Or, just have some craft supplies on hand and let your family come up with their own ideas. An art show is the perfect way to let your food digest while you make room for dessert.


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Twinkies Are Coming Back in the Greatest News Ever
The long national nightmare is over.
Twinkies are coming back!
The iconic cupcake will return to stores this summer after a pair of private equity companies agreed to buy Hostess.
Apollo Global Management, LLC and Metropoulos & Co. will purchase the Hostess and Dolly Madison brands for $410 million.
Metropoulous & Co. founder and CEO Dean Metropoulos released a statement which should bring joy to every cupcake lover with a pulse and insatiable need for sugar:
We are very pleased to have the opportunity to bring back 'America's favorite snack.' Apollo and I are proud to be associated with such an outstanding set of brands. This transaction will ensure the beloved Hostess snack cakes can continue to be enjoyed for years to come. We look forward to returning the iconic Hostess products, including Twinkies, Ding Dongs, and HoHos, to consumers as soon as possible."
Twinkies and the roster of other Hostess treats have not been made since November when the company had to file bankruptcy after a strike by the Bakery Workers union.
When Hostess closed its doors, more than 18,000 people lost their jobs. It's unclear how many of them will be brought back. We're guessing only the "cream" of the crop will get the call.


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Have authorities issued any Dax Kapital warnings? Are there any Dax Kapital scam reports? If the broker commits any illegal practice, the authorities and the regulator might issue a warning for the traders and the investors. The brokerage firm might also have to pay the fine due to the warnings. The nature of the warning tells a lot about the quality of the services and trading options provided by the broker. Usually, the company will keep the warning details secret, and the public will have no access to these details. If you want to find Dax Kapital warnings on mainstream channels and sites, you may find a lot of disturbing things.
Finding Dax Kapital warning details will take time and effort where you will have to join different forums. You will also have to go through different reviews provided by the previous traders who have worked with the broker in the past. You will have to analyze the information provided by the traders to know whether the negative reports are about the same broker or not. If you invest in multiple brokers, you can easily find out the warning details by asking each broker about their warning details. It is because all of them have to provide you with this information during your KYC process.
Dax Kapital Warning and Scam Reports
Dax Kapital scam reports are also important for traders because they will tell a lot about how fraudulent brokers operate. If you are working with an unregulated broker, it is best to do your research about the banking policies of the firm before taking any decision regarding trading. Dax Kapital is a broker that is known to be part of different scams in the past and many warnings are also issued to the Dax Kapital.
Finding Dax Kapital scam reports may be difficult because there are many companies in the market offering their services. Finding out about their reports might take time and effort when you will have to search online for information on where to find them.
Analyzing these warnings will also help you in knowing if the warning details are applicable in your case. If this is not possible, in some cases, the warning might be completely false or misleading.
What are Common Broker Warnings?
There are many warning details that can be seen on the Dax Kapital site and mainstream channels. Some of these details are as under:
1- The company is banned
This is the worst thing that can ever happen to the brokerage firm. For some reason, if the broker is banned for operation in the market, you should not even consider it. There are some brokers that are banned by the regulator for operating dishonestly. Even though some of them are allowed to operate, they wait to be banned again by the regulator.
2- The trading activities of the broker are prohibited
The ban of securities trading can be seen on many Dax Kapital warning details on mainstream sites. Sometimes, the regulator might use certain terms in banning its brokers for their bad financial practices. Such terms include misleading investors with false claims and unethical practices which might not be true at all.
This starts with small firms that might have bad advice policies but it does not stop here. If you see such terms, it is a red flag and you should not invest in the companys securities. Once the ban comes, it will stop all operations and there will be no reopening. If you see such terms, the firm cannot be trusted and you should look for other options.
3- The investment activities of the broker are halted
This means that trading operations of the firm are halted by the regulator to protect clients from losing their money. Sometimes traders also find such information on the Dax Kapital site and other mainstream channels where companies might have to pay fines for violating rules set up by regulators. This can happen to any broker irrespective of their operating status.
4- The firm is facing penalties
This means that the firm is facing some allegations or trials in the market. If you see such details, you should not invest in the company. Such brokers will never be trusted until proven otherwise. Once found guilty, they will have to pay fines or face other consequences for operations that are prohibited by relevant regulators.
5- Not regulated firms use this information
Some companies pretend to be regulated but they are non-existent because there are no regulations in place for them to operate in the market. They use this information on the Dax Kapital site to protect themselves from the potential investors who may hire them for investment activities. While the information is given in public, there are no chances of it being true. If you see such statements, you should immediately delete them because they are misleading.
6- The company is suspended
This means that the company cannot accept any new client deposits until the investigation has been completed. This information might be seen on the Dax Kapital site and other mainstream channels like trading forums where the best thing about it is that traders do not have to pay any fees because they can stay away from the shady firms.
Once you see this information, you must take up your concerns with the regulator for investigation even if it does not apply to you in your case. It is better to keep things under control rather than ignoring them and compromising your safety.
7- The firm is hacked
It is very common for hackers to target brokerage firms because there are large deposits involved. When their actions are exposed, they will take down all social media pages and other channels where the news of hacking may be published. Here you will also see that their websites might display this warning which can be removed after some time. It is better to wait for some time before investing in the company because it might be lying about its hacked status. If you really want to invest, it is better to invest a small amount first.
These Dax Kapital warning details should be enough to help you to stay away from this scam broker. In case there are any complications, you can always turn to fund recovery specialists for further assistance. They can help you to discover Dax Kapital warnings that were hidden from you. You can also contact them via an online service to resolve the problems.


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Deployment and Maintenance
- 1. How to exclude applications from the Seaside main dispatcher?
- 2. How to deploy Seaside Cincom Smalltalk behing Apache?
How to exclude applications from the Seaside main dispatcher?
Before deploying for production, it is not a bad idea to remove from the Seaside dispatcher all those applications that are not strictly needed. Otherwise, users may accidentally enter the "counter" or the "store" demo applications.
First of all, you will have to explicitely designate those Seaside applications that are deployed. This is achieved by re-implementing the #isDeployed
class method in the root component of the deployed applications. By default, this class method answers false
, only the dispatcher editor ("config") and the dispatcher navigator ("browse") answer true
Then, to remove applications from the Seaside dispatcher, evaluate the following:
WADispatcher default trimForDeployment.
This will remove all those applications that answer false
to message #isDeployed
How to deploy Seaside Cincom Smalltalk behing Apache?
You can run Seaside under Cincom Smalltalk behind Apache using either the the CGI gateway or the CGI Perl Interface.
There is however some potential difficulties to take into consideration. By default, Seaside is designed to use only one WADispatcher
object and the WADispatcher
object has a hard-coded base URI. Therefore, if you start your image, access Seaside through TinyHttpServer, then access Seaside through Apache, the access through Apache should fail because the WADispatcher
object has been initialized with the TinyHttpServer URI and does not recognize the Apache URI.
For instance if the first Seaside visitor comes in through TinyHttpServer with a request for 'seaside/go/counter', the WADispatcher
base path will be 'seaside/go'. When another visitor comes in through Apache with a request for 'cgi-bin/Cincom Smalltalk.pl/seaside/go/counter', Seaside uses the REQUEST_URI environment variable and the WADispatcher
does not find any match.
The problem would be solved if the Apache request would come with REQUEST_URI equals to 'seaside/go/counter'. This might be possible by modifying the perl script so that it modifies the REQUEST_URI variable before transfering the HTTP request to Cincom Smalltalk.
This issue was solved differently by implementing the concept of alternate servlet. See the Seaside mailing list post.
With this concept there are two SeasideServlet instances rather than just one. Each instance has its own separate WADispatcher
object. As a result you may serve Seaside applications through two different base URIs.
The alternate servlet support has been included in VW 7.3.
The parcel for alternate servlet support is inside the BonusPack folder and is named SeasideShortPath. You will need to use a different URI when coming through Apache, something like for '/cgi-bin/Cincom Smalltalk.pl/counter' rather than for 'cgi-bin/Cincom Smalltalk.pl/seaside/go/counter'. With the later, Seaside would attempt to use the default servlet and would fail. With the former, it will drop into the alternate servlet and initialize a new WADispatcher
with the right base path. Having explained all this, I believe that the best solution will be to have multiple WADispatcher
objects available for the SeasideServlet providing support for multiple channels into Seaside.


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Hello again, Escapists!
Recommended Videos
Our friends at Diamond Select Toys have offered a stunning prize package in honor of the release of Kingdom Hearts III.
One lucky winner will receive a set of Kingdom Hearts figurines from Series 1, 2, and 3, including Sora, Donald Duck, Goofy and many more.
Series 1:
- Sora, Dusk and Soldier
- Mickey, Axel and Shadow
Series 2:
- Roxas, Donald Duck and Goofy
- Pete, Soldier, and Chip & Dale
- Aqua and Goofy in his Kingdom Hearts Birth by Sleep outfit
Series 3:
- Space Paranoids Goofy and Tron
- Space Paranoids Sora and Sark
- Organization 13 Mickey, Assassin and Shadow
Wow, what a prize package. How do you win? Complete all the steps in the Gleam below for the maximum number of entries possible.
Escapist Magazine's Kingdom Hearts Figurine Giveaway
For more information about Diamond Select's Kingdom Hearts Action Figures, hit the link here.
Entries close at 11:59 p.m. EST on Feb. 8, 2019.
Official Rules
No Purchase Required to Enter or Win
- Eligibility: Escapist Magazine contests are usually provided by sponsors who, due to customs and shipping costs, often limit participation to individuals who are legal residents of the fifty (50) United States (unless otherwise stated) and are at least 12 years of age. Employees of Escapist Magazine, their advertising or promotion agencies, those involved in the production, development, implementation or handling of Contests, any agents acting for, or on behalf of the above entities, their respective parent companies, officers, directors, subsidiaries, affiliates, licensees, service providers, prize suppliers any other person or entity associated with the Contests (collectively "Contest Entities") and/or the immediate family (spouse, parents, siblings and children) and household members (whether related or not) of each such employee, are *not* eligible. All U.S., federal, state and local and regulations apply.
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Watch out for CCA's new Street Curling game
The Canadian Curling Association is taking the Roaring Game outdoors.
www.curling.ca/2013roaroftherings-en/tickets/ for more information.
"This is a great opportunity to show off our sport to those who've never touched a curling rock or stepped onto a sheet of curling ice," said CCA Chief Executive Officer Greg Stremlaw. "Instead of bringing people to curling rinks, we're bringing the curling rinks to the people, and hopefully they get a sense of how great our sport is, and want to participate even more."
The innovative Street Curling setup (find out more at streetcurling.com) was the creation of Chad McMullan of Rock Solid Productions. McMullan, a former competitive curler himself, wanted something that came as close as possible to simulating real-ice conditions.
"Others have tried various different things over the years but we think we've developed the most realistic experience possible without ice," he said. "Of course it also had to be visually appealing as well. Once we knew we had the right process, we turned our focus to making it as simple to use, and easy to transport, as possible."
Canada Curling Stone produces the rocks, while the eight-by-32-foot surface is, in essence, a type of Plexiglass with a few tricks to add to the realism of curling — yes, the rocks really curl the way you want them to curl.
Street Curling has made appearances at Super Bowls (a unit will be used at Super Bowl XLVIII in New Jersey), Grey Cups (it was wildly popular at the 100th Grey Cup in downtown Toronto), Las Vegas (showgirls, Fake [we think] Elvis and even Jeff Stoughton were playing Street Curling during a WFG Continental Cup promotion on Fremont Street in downtown Las Vegas late last month) and the Big Brother Canada TV show.
Best of all, it's portable — the entire unit packs into an eight-by-four-by-four-foot box — so you can count on seeing the CCA's Street Curling unit often in the coming weeks and month. After a few more appearances in Winnipeg, it will be en route to Montreal for 2014 Scotties Tournament of Hearts promotions.
Well, in fact, thanks to our new Street Curling portable curling sheet, we're taking it anywhere we want — outdoors, indoors, streets, shopping malls — to help promote our Season Of Champions events and our sport.
The CCA's first Street Curling unit made its debut in Winnipeg this past weekend at a Blue Bombers game, and will appear again at today at the MTS Centre in downtown Winnipeg to coincide with Thursday's launch of of single-draw tickets for the Tim Hortons Roar of the Rings Canadian Curling Trials, Dec. 1-8, also at the MTS Centre. Go to


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Are you looking for a natural hair care line that is great for the entire family? Well I would like to introduce you to Creo Care.
About CREO CARE (from the website)
"CREO CARE is dedicated to providing products that unlock and support one's natural beauty in a healthy and environmentally responsible way. We accomplish this by maintaining the high test standards with regard to the quality, origin and efficacy of the ingredients we use. In other words, if it is not good for you, not good for the environment and/or fails to comply with the standards set forth below, we will not use it.
We pledge that 100% of our ingredients are and will always be:
-Sulfate Free
-Silicone Free
-Free of synthetic fragrances
-Animal Cruelty Free
-TEA Free
-DEA Free
-Oxide Free
-Paraben Free
I was fortunate to be able to review a CREO Hair Care Trilogy
the set includes
• 10 ounce Super Antioxidant Hair Cleanser
• 10 ounce Super Antioxidant Hair Conditioner
• 4 ounce Therapeutic Hair Masque
CREO Super Antioxidant Hair Cleanser with CREOPLEX™ (10oz)
CREO Therapeutic Hair Masque with CREOPLEX - 4oz.
CREO Super Antioxidant Hair Conditioner with CREOPLEX (10oz)
FINE HAIR FORMULA: Specially formulated to provide weightless hydration and nutrients for optimum health and beauty of fine or limp hair. Restores elasticity, minimizes frizz, smooths and strengthens, maximizes color retention, detangles, reduces dryness and breakage, boosts shine and promotes a healthy scalp.
My Review:
Buy it:
Please visit http://www.creocare.com to purchase these great items and more! They are offering free shipping through 12/31/11! And there is a 25% discount and free shipping on any order of $50 or more just enter "CREOHOLIDAYSPECIAL" at checkout.
Win it:
- "Like" Creo Care on facebook FB: Toni Marie Caravello reannenny at aol.com Twitter: Tonic67
One winner will win a Creo Hair Care Trilogy set!
Please leave a separate comment for each entry, and include your email in each entry.
Here is a sample tweet or create your own:
Creo Care giveaway #win thru 12/9/11 @suelee1998
(1 entry) Follow me on Networkedblogs
(5 entries) Blog about this post (post the link)
(5 entries) Put my button on your site. (let me know the blog site)
(1 entry per day) Vote for me on Picket fences
Disclosure: The reviews and or opinions on this blog are my own opinions . I received a set to review. No monitory compensation was received. I was not required to write a positive review. Your experience may differ. The opinions I have expressed are my own I am disclosing this in accordance with the Federal Trade Commissions 16 CFR Part 255: Guides Concerning the Use of Endorsement and Testimonials in Advertising .


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Privacy Policy
Below are the details of how Sen5es uses and stores all of your personal data but, in summary, any personal information you give us is safe and confidential: we store all your information securely and never share any of your personal details with anybody outside of Sen5es for their mailing or marketing purposes.
Your privacy is important to Sen5es, which is why we will never share your personal details to any company outside Sen5es for their marketing purposes (although we reserve the right to disclose this information in the circumstances set out below). We treat all of your personal information as confidential and keep it secure.
This policy sets out the basis on which Sen5es of Unit 9, Eccleston Trade Park, Prescot Road, Saint Helens, Merseyside, WA10 3BZ collects personal data from you and how we process such data.
By visiting our website Sen5es.co.uk or using Paypal or any other applications or software we provide from time to time, you accept and consent to the practices set out below.
1 Collection of information
1.1 For the purposes outlined in Clause 2, we may collect and process the following information about you:
(a) Information you give us - information that you provide us (which may include your name, address, email address, telephone number and other personal description) by filling in forms on our Site or our App, or by corresponding with us (by phone, email or otherwise), for example:
(i) when you report any problem to us;
(ii) when you use certain features on our Site or our App;
(iii) when you request any support from us; or
(iv) when you complete any survey or questionnaire we send you.
(b) Information we collect about you - information automatically collected when you visit our Site or use our App, for example:
(i) technical information, including the Internet protocol (IP) address used to connect your computer to the Internet and your log-in information, browser type and version, time zone setting, browser plug-in types and versions, operating system and platform;
(ii) information about your visit, including the full Uniform Resource Locators (URLs), clickstream to, through and from our site (including date and time), products you viewed or searched for, page response times, download errors, length of visits to certain pages, page interaction information (such as scrolling, clicks, and mouseovers), methods used to browse away from the page, and any phone number used to call our customer service number; and
(c) Information we receive from third parties - We work with third parties and we may receive information about you from them, for example, business partners, sub-contractors in technical, payment and delivery services, advertising networks, analytics providers, search information providers, or credit reference agencies. We will notify you when we receive information about you from them and the purposes for which we intend to use that information.
1.2 We only retain personal data for so long as it is necessary. Data may be archived as long as the purpose for which the data was used still exists.
2 Uses made of the information
2.1 We use information held about you for the following purposes:
(a) providing, improving and developing our services;
(b) researching, designing and launching new features or products;
(c) presenting content and information in our Site and our App in the most effective manner for you and for the device you use;
(d) providing you with alerts, updates, materials or information about our services or other types of information that you requested or signed up to;
(e) in any part of the world;
(f) responding or taking part in legal proceedings, including seeking professional advice;
(g) for direct marketing purposes (please see further details in Clause 2.2 below);
(h) communicating with you and responding to your questions or requests; and
(i) purposes directly related or incidental to the above.
2.2 We intend to use your personal data in direct marketing (i.e. offering or advertising products or services by sending the relevant information directly to you). We require your consent specifically for this purpose and you may opt out any time. For the purpose of this clause:
(a) the personal data that may be used in direct marketing are those that you provide to us or we collect from you under Clause 1.1 above;
(b) the type of services or products that may be offered or advertised will be products;
(c) the relevant information may be sent to you by Email, phone, text, social media;
(d) you may opt out any time by contacting Sen5es by email firstname.lastname@example.com. We will cease to send you marketing information without charge.
3 Disclosure of your information
We will keep your personal data we hold confidential, but you agree we may provide
information to:
(a) personnel, agents, advisers, auditors, contractors, financial institutions, and service providers in connection with our operations or services (for example staff engaged in the fulfilment of your order, the processing of your payment and the provision of support services);
(b) persons under a duty of confidentiality to us;
(c) persons to whom we are required to make disclosure under applicable laws and regulations in any part of the world; or
(d) actual or proposed transferees of our operations (or a substantial part thereof) in any part of the world.
4 Cookies
4.1 Our Site uses cookies to distinguish you from other users of the Site. This helps us to provide you with a good experience when you browse our Site and also allows us to improve our Site.
4.2 A cookie is a small file of letters and numbers that we store on your browser or the hard drive of your computer if you agree to the use of cookies. Cookies contain information that is transferred to your computer's hard drive.
4.3 We use persistent cookies and session cookies. A persistent cookie stays in your browser and will be read by us when you return to our Site or a partner site that uses our services. Session cookies only last for as long as the session (usually the current visit to a website or a browser session).
4.4 We use the following cookies:
(a) Strictly necessary cookies – These are cookies that are required for the operation of our Site. They include, for example, cookies that enable you to log into secure areas of our website, use a shopping cart or make use of e-billing services.
(b) Analytical/performance cookies – They allow us to recognise and count the number of visitors and to see how visitors move around our Site when they are using it. This helps us to improve the way our Site works, for example, by ensuring that users are finding what they are looking for easily.
(c) Functionality cookies – These are used to recognise you when you return to our Site. This enables us to personalise our content for you, greet you by name and remember your preferences (for example, your choice of language or region).
(d) Targeting cookies – These cookies record your visit to our Site, the pages you have visited and the links you have followed. We will use this information to make our Site and the information displayed on it more relevant to your interests.
4.5 You can block cookies by activating the setting on your browser that allows you to refuse the setting of all or some cookies. However, if you do so, you may not be able to access all or parts of our Site.
4.6 We may use third-party web services on our Site. The service providers that administer these services use technologies such as cookies (which are likely to be analytical/performance cookies or targeting cookies), web server logs and web beacons to help us analyse how visitors use our Site and make the information displayed on it more relevant to your interests. The information collected through these means (including IP addresses) is disclosed to these service providers. These analytics services may use the data collected to contextualise and personalise the marketing materials of their own advertising network.
5 Third-party sites
Our Site, our App or our communication with you may from time to time contain links to third-party websites over which we have no control. If you follow a link to any of these websites, please note that they have their own practices and policies. We encourage you to read the privacy policies or statements of these websites understand your rights. We accept no responsibility or liability for any practices of third-party websites.
6 Security
6.1 All information you provide to us is stored securely.
6.2 Any payment transactions will be encrypted using TLS/SSL technology.
6.3 Where we have given you (or where you have chosen) a password that enables you to access certain parts of the Site, you are responsible for keeping this password confidential. We ask you not to share a password with anyone.
6.4 We restrict access to personal information to our employees, service providers and contractors on a strictly need-to-know basis and ensure that those persons are subject to contractual confidentiality obligations.
6.5 We review our information collection, storage and processing practices from time to time to guard against unauthorised access, processing or use.
6.6 Please note, however, the transmission of information via the Internet is not completely secure. Although we will do our best to protect your personal data, we cannot guarantee the security of your data transmitted to our Site; any transmission is at your own risk.
7 Data transfer
7.1 The data that we collect from you may be transferred to, and stored at, a destination outside England and Wales. It may also be processed by persons referred to in Clause 3 above who operate outside England and Wales.
7.2 By submitting your personal data you agree to this transfer, storing or processing of data outside England and Wales. We will take all steps reasonably necessary to ensure that your data is treated securely in accordance with this privacy policy.
8 Your rights
8.1 You have the right to:
(a) check whether we hold personal data about you;
(b) access any personal data we hold about you; and
(c) require us to correct any inaccuracy or error in any personal data we hold about you.
8.2 Any request under Clause 8.1 may be subject to a small administrative fee to meet our cost in processing your request.
9 Changes to our privacy policy
We may amend this policy from time to time by posting the updated policy on our Site. By continuing to use our Site and our App after the changes come into effect means that you agree to be bound by the revised policy.
10 Contact us
If you have any questions, comments or requests regarding personal data, please address them to:
Mr Stuart Overton
Unit 9, Eccleston Trade Park
Prescot Road
Saint Helens
07592 866807
Last updated: 18/01/2023


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Today's Names to Know: Patriots, Bart Scott,
MNF: Pats escape
Then Brady-to-Gaffney happened, and 12-0 was the result.
For another moment, we were all Ravens fans: When Bart Scott drew two unsportsmanlike conduct penalties, he reflected the frustration felt by ALL of us – every fan who would like to see the Pats lose and saw what might have been the closest things will get.
(Even if secretly -- or openly -- we would all like to see them go 19-0, if only for the history and to shut up those 1972 Dolphins alumni. Now, if we could only get accompanying quiet from Pats fans, it's something everyone could possibly get on board with. Unfortunately, quiet from Pats fans ain't happening. Ever.)
In the beginning of the season, the Patriots were blowing teams out; now, they are barely escaping – last night the closest finish yet.
But the fact is, the Pats are still winning: That the Ravens were leading with less than a minute to go is the power of the NFL's parity beginning to take its toll on the Pats, but the fact remains:
Pats fans can claim nervousness, but it feels disingenuous. They can claim continued arrogance, but it feels insufferable. The bottom line is that they can continue to claim they are undefeated.
Sean Taylor Funeral: Here's hoping it brings even a little bit of consolation (and perhaps even closure) to his family, friends and fans.
More CFB/BCS/Bowl Talk: The "Why Not Hawaii?" Movement. Yesterday, all that talk about
"Given the way many — including me — consider UGA the best team in the country right now, wouldn't a sudden contrarian surge of AP support for
(H/T to the Atlanta Journal-Constitution for putting that quote in their BCS analysis roundup.)
But you can nearly feel it: By the time we get to the Sugar Bowl, there will be legitimate momentum behind the idea that if Hawaii beats Georgia (given the respect most "experts" have for Georgia right now), they will earn enough first-place votes in a "protest" vote by the AP to make the notion of a "split" champ interesting. (The first thing I think of is BYU in 1984, which would be the closest analogue.) Of course,
CFB Awards Season: Glenn Dorsey wins the Nagurski Award as CFB's top defender. I have a feeling Dorsey will sweep any/all awards in which he is a finalist. (No, Heisman doesn't count.)
MLB Hot Stove: Winter Meeting Mania! The Rays got rid of their second insanely talented (and possibly insane) outfielder by trading Elijah Dukes to the Nats, where presumably Dukes will fall under the tutelage of reformed wack-job Dmitri Young, whose brother Delmon was the first troubled-but-talented Rays outfielder to be traded this offseason.
Andy Pettitte returns to the Yankees: Not nearly as interesting as if they got, say, Johan Santana. The Yankees better not hope that's their big pitching pick-up of the offseason.
Speaking of which, while the Yankees seemed to take the hard-line with the Twins regarding Santana, the Red Sox are wisely saying, "Let's make a deal." When they get Santana and end up winning the next four World Series, the Yankees will be kind of bummed about their decisions this week.
More Hot Stove: What about Erik Bedard? If Johan Santana is out of your price range, how about Erik Bedard, who might be the second-most-talented starting pitcher available in the trade market. He could be a difference-maker to a contender.
CFB Coaching Carousel: Karl Dorrell out at UCLA. Now, UCLA isn't a Top 5 job, but it sure is intriguing. You play in a huge market with an insane recruiting base. They should have their choice of good candidates, and I'm betting they get
Baseball Hall of Fame Vets Committee: Marvin Miller not being in the Baseball Hall of Fame is probably the most egregious (and obviously intentional) slight of any Hall of Fame in sports.
NBA: Tim Duncan is only going to miss a few games with that sprained knee. Again: This just highlights how useless the NBA regular season is;
CBB Tonight: Michael Beasley, OJ Mayo and Derrick Rose -- all at Madison Square Garden. Arguably, these could be the first three picks of the 2008 NBA Draft, all in the same building and on national TV tonight. Beasley is arguably the best power forward in college basketball; Mayo is arguably the best shooting guard in college basketball; Rose is arguably the best point guard in college basketball. Needless to say, it's a big night.
NFL: Packers' board approves Mark Murphy as team president. Chalk another leadership position with a storied sports franchise to a Northwestern guy. First, alum Joe Girardi was named manager of the Yankees; now, the NU AD is put in charge of the most iconic franchise in pro football.
Finally, I intentionally didn't mention
Anyway, yeah: Florida is going to wax them, giving Lloyd Carr a send-off fitting a guy who spent his last season completely befuddled by the idea of defending the new-fangled spread offense. I would also like to see a small measure of beatdown for the temerity
College Bowl Mania! Don't forget to sign up using the link in the upper right. Go to ESPN.com's College Bowl Mania, go to the group Daily Quickie Readers and sign up. It's public so no password is necessary.
Lastly, in case you missed the announcement yesterday, we have launched a new experiment with commenting. If you want to comment on DanShanoff.com with one-off bits of your brilliant analysis, send them as usual; the comments will be moderated and not go up instantly.
However, if you are a DS.com commenting "regular" (or want to be) and would like to join in the usual day-long, on-topic conversation that has become a staple of the DS.com blog, head on over to dscommenters.blogspot.com. It's an approved-only commenters' community. If you want to join, go to the site, follow the directions and you'll be part of the flow in no time.


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February was Mary's month to host the challenge for the Daring Bakers, but she graciously offered to co-host with me so I too
We decided that we would pick a recipe from a cook that both of us admire greatly: Julia Child. We chose her 18 page long recipe for French Bread. Yep, eighteen pages.
It's not actually as bad as you may think. Yes, it's a lot of reading, and yes you have to read it more than once to make sure you understand it. It's a lot of technique, but in 7 or so hours (hey, good bread takes time!) you have one or more loaves of the most luscious, close to authentic Pain Francais, brought to you by one of the most beloved cooks to ever grace the Earth. And once you have your first taste of this bread? You'll be making plans to get started on the next batch. It's just that good.
I've made this recipe twice so far. The first time I made the bread I made 3 batards. The second time I got all crazy and made 1 batard and 8 buns. I've been having computer/blogger issues the past week and blogger has eaten my bread post 3 times, which has resulted in the permanent loss of some of my bread pictures. But check out my buns:
Hey Sara! Nice buns!
Why thanks; yes they are. And they are as delicious as they are pretty to look at.
Thanks for coming by to look at my buns! And thanks to all the Daring Bakers who took part in our challenge. And an extra special, huge, gigantic Thank You to Mary. This month really was all her. She was a real champ, providing hints, tips, help, advice; hell - she even held an online baking class for the Daring Bakers! Mary, you are not nicknamed
Pain Francais (French Bread)
(From Mastering the Art of French Cooking: Volume Two by Julia Child and Simone Beck)
Extra tips from Mary
Daring Bakers Challenge #16: February 2008
Recipe Quantity:
3 - baguettes (24" x 2") or batards (16" x 3") or
6 – short loaves, ficelles, 12 – 16" x 2" or
3 – round loaves, boules, 7 – 8" in diameter or
12 – round or oval rolls, petits pains or
1 – large round or oval loaf, pain de menage or miche; pain boulot
Recipe Time: 7 – 9 hours
Equipment Needed: Unless you plan to go into the more elaborate simulation of a baker's oven, you need no unusual equipment for the following recipe. Here are the requirements, some of which may sound odd but will explain themselves when you read the recipe.
4 to 5 quart mixing bowl with fairly vertical rather than outward slanting sides
a kneading surface of some sort, 1 1/2 to 2 square feet
a rubber spatula or either a metal scraper or a stiff wide metal spatula
1 to 2 unwrinkled canvas pastry cloths or stiff linen towels upon which the dough may rise
a stiff piece of cardboard or plywood 18 – 20 inches long and 6 – 8 inches wide, for unmolding dough from canvas to baking sheet
finely ground cornmeal or pasta pulverized in an electric blender to sprinkle on unmolding board so as to prevent dough from sticking
the largest baking sheet that will fit in your oven
a razor blade or extremely sharp knife for slashing the top of the dough
a soft pastry brush or fine spray atomizer for moistening dough before and during baking
a room thermometer to verify rising temperature
Mary and Sara also recommend the use of an oven thermometer
Making French Bread:Step 1: The Dough Mixture – le fraisage
1 cake (0.6 ounce) (20grams) fresh yeast or 1 package dry active yeast
1/3 cup (75ml) warm water, not over 100 degrees F/38C in a glass measure
3 1/2 cup (about 1 lb) (490 gr) all purpose flour, measured by scooping
dry measure cups into flour and sweeping off excess
2 1/4 tsp (12 gr) salt
1 1/4 cups (280 - 300ml) tepid water @ 70 – 74 degrees/21 - 23C
Both Methods: Stir the yeast in the 1/3 cup warm water and let liquefy completely while measuring flour into mixing bowl. When yeast has liquefied, pour it into the flour along with the salt and the rest of the water.
Hand Method: Stir and cut the liquids into the flour with a rubber spatula, pressing firmly to form a dough and making sure that all the bits of flour and unmassed pieces are gathered in. Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky.
Stand Mixer: Using the dough hook attachment on the speed the mixer manufacturer recommends for dough hook use or the lowest setting if there is no recommendation, slowly work all the ingredients together until a dough ball is formed, stopping the mixer and scrapping the bits of flour and chunks of dough off the bottom of the bowl and pressing them into the dough ball. Continue to mix the dough on a low speed until all the bits of flour and loose chunks of dough have formed a solid dough ball.
Both Methods: Turn dough out onto kneading surface, scraping bowl clean. Dough will be soft and sticky. Let the dough rest for 2 – 3 minutes while you wash and dry the bowl (and the dough hook if using a stand mixer).
Step 2: Kneading – petrissage
The flour will have absorbed the liquid during this short rest, and the dough will have a little more cohesion for the kneading that is about to begin. Use one hand only for kneading and keep the other clean to hold a pastry scrapper, to dip out extra flour, to answer the telephone, and so forth. Your object in kneading is to render the dough perfectly smooth and to work it sufficiently so that all the gluten molecules are moistened and joined together into an interlocking web. You cannot see this happen, of course, but you can feel it because the dough will become elastic and will retract into shape when you push it out.
Hand Method: Start kneading by lifting the near edge of the dough, using a pastry scraper or stiff wide spatula to help you if necessary, and flipping the dough over onto itself. Scrape dough off the surface and slap it down; lift edge and flip it over again, repeating the movement rapidly.
In 2 -3 minutes the dough should have enough body so that you can give it a quick forward push with the heel of your hand as you flip it over. Continue to knead rapidly and vigorously in this way. If the dough remains too sticky, knead in a sprinkling of flour. The whole kneading process will take 5 – 10 minutes, depending on how expert you become.
Shortly after this point, the dough should have developed enough elasticity so it draws back into shape when pushed, indicating the gluten molecules have united and are under tension like a thin web of rubber; the dough should also begin to clean itself off the kneading surface, although it will stick to your fingers if you hold a pinch of dough for more than a second or two.
Stand Mixer: Place dough back into the bowl and using the dough hook attachment at the recommended speed (low), knead the dough for about 5 – 7 minutes. At about the 5 minute mark, stop the mixer and push at the dough with your fingertips. If it springs back quickly, you have kneaded the dough enough. If it doesn't spring back continue to knead, stopping the mixer and retesting every 2 minutes. If the dough sticks to your fingers, toss a sprinkling of flour onto the dough and continue to knead. The dough should be light and springy when it is ready. Mary also recommends always finishing with about 1 – 2 minutes of hand kneading just to get a good feel for how the gluten is formed.
Both Methods: Let dough rest for 3 – 4 minutes. Knead by hand for a minute. The surface should now look smooth; the dough will be less sticky but will still remain soft. It is now ready for its first rise.
(Mary and Sara note: From here out in the recipe, there is no difference for the hand vs. stand method)
Step 3: First Rising – pointage premier temps (3-5 hours at around 70 degrees)
You now have approximately 3 cups of dough that is to rise to 3 1/2 times its original volume, or to about 10 1/2 cups. Wash and fill the mixing bowl with 10 1/2 cups of tepid water (70 – 80 degrees) and make a mark to indicate that level on the outside of the bowl. Note, that the bowl should have fairly upright sides; if they are too outward slanting, the dough will have difficulty in rising. Pour out the water, dry the bowl, and place the dough in it (Mary and Sara Note: Very lightly grease the bowl with butter or kitchen spray as well to prevent the risen dough from sticking to the bowl).
Slip the bowl into a large plastic bag or cover with plastic, and top with a folded bath towel. Set on a wooden surface, marble or stone are too cold. Or on a folded towel or pillow, and let rise free from drafts anyplace where the temperature is around 70 degrees. If the room is too hot, set bowl in water and keep renewing water to maintain around 70 degrees. Dough should take at least 3 – 4 hours to rise to 10 1/2 cups. If temperature is lower than 70 degrees, it will simply take longer.
(Mary and Sara Note: If your oven has an oven light, turn on the oven light when you start making the dough. By the time you are ready for the first rise, the temperature in your oven will be around 70 degrees. You can check with your oven thermometer. If you don't have an oven light, like Mary, you can turn the oven on to its lowest setting about 5 minutes before you begin your rise. Leave on for 1 – 5 minutes until the temperature is around 75- 80 degrees. Turn off oven, when you open the door to put the dough in to rise, your oven will be around 70 degrees. Another trick is to put your dough on top of your hot water heater. Place a folded towel on top of the hot water heater and let rise. Also a heating pad works well. Mary also has used those give away shower caps from hotels to cover her bowls and the bowl covers for the metal mixing bowls work well too. Always lightly grease the plastic wrap or bowl cover so if the risen dough touches it, the dough won't stick.)
When fully risen, the dough will be humped into a slight dome, showing that the yeast is still active; it will be light and spongy when pressed. There will usually be some big bubbly blisters on the surface, and if you are using a glass bowl you will see bubbles through the glass.
Step 4: Deflating and Second Rising – rupture; pointage deuxieme temps (1 1/2 to 2 hours at around 70 degrees)
The dough is now ready to be deflated, which will release the yeast engendered gases and redistribute the yeast cells so that the dough will rise again and continue the fermentation process.
With a rubber spatula, dislodge dough from inside of bowl and turn out onto a lightly floured surface, scraping bowl clean. If dough seems damp and sweaty, sprinkle with a tablespoon of flour.
Lightly flour the palms of your hands and flatten the dough firmly but not too roughly into a circle, deflating any gas bubbles by pinching them.
Lift a corner of the near side and flip it down on the far side. Do the same with the left side, then the right side. Finally, lift the near side and tuck it just under the edge of the far side. The mass of dough will look like a rounded cushion.
Slip the sides of your hands under the dough and return it to the bowl. Cover and let rise again, this time to not quite triple, but again until it is dome shaped and light and spongy when touched.
(Mary and Sara Note: You may need to lightly re-grease your bowl and plastic wrap for the second rise to prevent sticking)
Step 5: Cutting and resting dough before forming loaves
Loosen dough all around inside of bowl and turn out onto a lightly floured surface. Because of its two long rises, the dough will have much more body. If it seems damp and sweaty, sprinkle lightly with flour.
Making clean, sure cuts with a large knife or a bench scraper, divide the dough into:
3 equal pieces for long loaves (baguettes or batards) or small round loaves (boules only)
5 – 6 equal pieces for long thin loaves (ficelles)
10 – 12 equal pieces for small oval rolls (petits pains, tire-bouchons) or small round rolls (petits pains, champignons)
2 equal pieces for medium round loaves (pain de menage or miche only)
If you making one large round loaf (pain de menage, miche, or pain boulot), you will not cut the dough at all and just need to follow the directions below.
After you have cut each piece, lift one end and flip it over onto the opposite end to fold the dough into two; place dough at far side of kneading surface. Cover loosely with a sheet of plastic and let rest for 5 minutes before forming. This relaxes the gluten enough for shaping but not long enough for dough to begin rising again.
While the dough is resting, prepare the rising surface; smooth the canvas or linen towelling on a large tray or baking sheet, and rub flour thoroughly into the entire surface of the cloth to prevent the dough from sticking
Step 6: Forming the loaves – la tourne; la mise en forme des patons
Because French bread stands free in the oven and is not baked in a pan, it has to be formed in such a way that the tension of the coagulated gluten cloak on the surface will hold the dough in shape.
For Long Loaves - The Batard: (Baguettes are typically much too long for home ovens but the shaping method is the same)
After the 3 pieces of dough have rested 5 minutes, form one piece at a time, keeping the remaining ones covered.
Working rapidly, turn the dough upside down on a lightly floured kneading surface and pat it firmly but not too roughly into an 8 to 10 inch oval with the lightly floured palms of your hands. Deflate any gas bubbles in the dough by pinching them.
Fold the dough in half lengthwise by bringing the far edge down over the near edge.
Being sure that the working surface is always lightly floured so the dough will not stick and tear, which would break the lightly coagulated gluten cloak that is being formed, seal the edges of the dough together, your hands extended, thumbs out at right angles and touching.
Roll the dough a quarter turn forward so the seal is on top.
Flatten the dough again into an oval with the palms of your hands.
Press a trench along the central length of the oval with the side of one hand.
Fold in half again lengthwise.
This time seal the edges together with the heel of one hand, and roll the dough a quarter of a turn toward you so the seal is on the bottom.
Now, by rolling the dough back and forth with the palms of your hands, you will lengthen it into a sausage shape. Start in the middle, placing your right palm on the dough, and your left palm on top of your right hand.
Roll the dough forward and backward rapidly, gradually sliding your hands towards the two ends as the dough lengthens.
Deflate any gas blisters on the surface by pinching them. Repeat the rolling movement rapidly several times until the dough is 16 inches long, or whatever length will fit on your baking sheet. During the extension rolls, keep circumference of dough as even as possible and try to start each roll with the sealed side of the dough down, twisting the rope of dough to straighten the line of seal as necessary. If seal disappears, as it sometimes does with all purpose flour, do not worry.
Place the shaped piece of dough, sealed side up, at one end of the flour rubbed canvas, leaving a free end of canvas 3 to 4 inches wide. The top will crust slightly as the dough rises; it is turned over for baking so the soft, smooth underside will be uppermost.
Pinch a ridge 2 1/2 to 3 inches high in the canvas to make a trough, and a place for the next piece. Cover dough with plastic while you are forming the rest of the loaves.
After all the pieces of dough are in place, brace the two sides of the canvas with long rolling pins, baking sheets or books, if the dough seems very soft and wants to spread out. Cover the dough loosely with flour rubbed dish towel or canvas, and a sheet of plastic. Proceed immediately to the final rising, next step.
(Mary and Sara Note: Empty paper towel tubes and/or bottles of spices work well as braces as well)
For Long Thin Loaves – Ficelles: Follow the steps above but making thinner sausage shapes about 1/2 inch in diameter. When they have risen, slash as with the Batard.
For Oval Rolls – Petits Pains, Tire-Bouchons: Form like batards, but you will probably not have to lengthen them at all after the two foldings and sealings. Place rolls on a floured canvas about 2 – 4" apart and cover with plastic to rise. When they have risen, make either 2 parallel slashes or a single slash going from one end to the other.
For Small, Medium, or Large Round Loaves – Pain de Menage, Miches, Boules: The object here is to force the cloak of coagulated gluten to hold the ball of dough in shape: the first movement will make cushion; the second will seal and round the ball, establishing surface tension.
Place the dough on a lightly floured surface.
Lift the left side of the dough with the side of your left hand and bring it down almost to the right side.
Scoop up the right side and push it back almost to the left side. Turn the dough a quarter turn clockwise and repeat the movement 8 – 10 times. The movement gradually smooths the bottom of the dough and establishes the necessary surface tension; think of the surface of the dough as if it were a fine sheet of rubber you were stretching in every direction.
Turn the dough smooth side up and begin rotating it between the palms of your hands, tucking a bit of the dough under the ball as you rotate it. In a dozen turns you should have a neatly shaped ball with a little pucker of dough, le cle, underneath where all the edges have joined together.
Place the dough pucker side up in a flour-rubbed canvas; seal the pucker by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with either a long central slash, two long central slashes that cross at right angles, or a semi-circular slash around half the circumference.
For Small Round Rolls – Petits Pains, Champignons: The principles are the same here as for the preceding round loaves, but make the cushion shape with your fingers rather than the palms of your hands.
For the second stage, during which the ball of dough is rotated smooth side up, roll it under the palm of one hand, using your thumb and little finger to push the edges of the dough underneath and to form the pucker, where the edges join together.
Place the formed ball of dough pucker side up on the flour rubbed canvas and cover loosely while forming the rest. Space the balls 2 inches apart. When risen to almost triple its size, lift gently with lightly floured fingers and place pucker side down on baking sheet. Rolls are usually too small for a cross so make either one central slash or the semi-circular cut.
For Large Oval Loaf – Pain Boulot: Follow the directions for the round loaves except instead of rotating between the balms of your hands and tucking to form a round loaf, continue to turn the dough from the right to the left, tucking a bit of each end under the oblong loaf. In a dozen turns you should have a neatly shaped oval with tow little puckers of dough, le cles, underneath where all the edges of have joined together.
Place the dough pucker sides up in a flour-rubbed canvas; seal the puckers by pinching with your fingers. Flour lightly, cover loosely and let rise to almost triple its size. After unmolding upside down on the baking sheet, slash with parallel slashes going diagonally across the top starting from the upper left and going to the lower right.
Step 7: Final Rise – l'appret - 1 1/2 to 2 1/2 hours at around 70 degrees
The covered dough is now to rise until almost triple in volume; look carefully at its pre-risen size so that you will be able to judge correctly. It will be light and swollen when risen, but will still feel a little springy when pressed.
It is important that the final rise take place where it is dry; if your kitchen is damp, hot, and steamy, let the bread rise in another room or dough will stick to the canvas and you will have difficulty getting it off and onto another baking sheet. It will turn into bread in the oven whatever happens, but you will have an easier time and a better loaf if you aim for ideal conditions.
Preheat oven to 450 degrees about 30 minutes before estimated baking time.
Step 8: Unmolding risen dough onto baking sheet – le demoulage.
(Mary and Sara note: we are only going to describe the unmolding of The Batard but the unmolding process is the same no matter the shape of your loaf or loaves. The key to unmolding without deflating your bread is slow and gentle!)
The 3 pieces of risen dough are now to be unmolded from the canvas and arranged upside down on the baking sheet. The reason for this reversal is that the present top of the dough has crusted over during its rise; the smooth, soft underside should be uppermost in the oven so that the dough can expand and allow the loaf its final puff of volume. For the unmolding you will need a non-sticking intermediate surface such as a stiff piece of cardboard or plywood sprinkled with cornmeal or pulverized pasta.
Remove rolling pins or braces. Place the long side of the board at one side of the dough; pull the edge of the canvas to flatten it; then raise and flip the dough softly upside down onto the board.
Dough is now lying along one edge of the unmolding board: rest this edge on the right side of a lightly buttered baking sheet. Gently dislodge dough onto baking sheet, keeping same side of the dough uppermost: this is the soft smooth side, which was underneath while dough rose on canvas. If necessary run sides of hands lightly down the length of the dough to straighten it. Unmold the next piece of dough the same way, placing it to the left of the first, leaving a 3 inch space. Unmold the final piece near the left side of the sheet.
Step 9: Slashing top of the dough – la coupe.
(Mary and Sara Note: We will only describe the slashing for the Batard here. All other slashes for the other shapes are described in Step 6: Forming the Loaves)
The top of each piece of dough is now to be slashed in several places. This opens the covering cloak of gluten and allows a bulge of dough underneath to swell up through the cuts during the first 10 minutes of baking, making decorative patterns in the crust. These are done with a blade that cuts almost horizontally into the dough to a depth of less than half an inch. Start the cut at the middle of the blade, drawing toward you in a swift clean sweep. This is not quite as easy as it sounds, and you will probably make ragged cuts at first; never mind, you will improve with practice. Use an ordinary razor blade and slide one side of it into a cork for safety; or buy a barbers straight razor at a cutlery store. (Or very sharp knife.)
For a 16 to 18 inch loaf make 3 slashes. Note that those at the two ends go straight down the loaf but are slightly off centre, while the middle slash is at a slight angle between the two. Make the first cut at the far end, then the middle cut, and finally the third. Remember that the blade should lie almost parallel to the surface of the dough.
Step 10: Baking – about 25 minutes; oven preheated to 450 degrees (230 degrees C).
As soon as the dough has been slashed, moisten the surface either by painting with a soft brush dipped in cold water, or with a fine spray atomizer, and slide the baking sheet onto rack in upper third of preheated oven. Rapidly paint or spray dough with cold water after 3 minutes, again in 3 minutes, and a final time 3 minutes later. Moistening the dough at this point helps the crust to brown and allows the yeast action to continue in the dough a little longer. The bread should be done in about 25 minutes; the crust will be crisp, and the bread will make a hollow sound when thumped.
If you want the crust to shine, paint lightly with a brush dipped in cold water as soon as you slide the baking sheet out of oven.
Step 11: Cooling – 2 to 3 hours.
(Mary and Sara Note: We know this will be the hardest thing to do for this challenge. But, if you do not let the French bread cool, the bread will be doughy and the crust will be soft. If you want to have warm French bread, re-heat the bread after it has cooled in a 400 degree oven, uncovered and directly on the oven rack for 10 – 12 minutes if it is unfrozen. If it has been frozen see the directions below)
Cool the bread on a rack or set it upright in a basket or large bowl so that air can circulate freely around each piece. Although bread is always exciting to eat fresh from the oven, it will have a much better taste when the inside is thoroughly cool and has composed itself.
Step 12: Storing French bread
Because it contains no fats or preservatives of any kind, French bread is at its best when eaten the day it is baked. It will keep for a day or two longer, wrapped airtight and refrigerated, but it will keep best if you freeze it – let the loaves cool first, then wrap airtight. To thaw, unwrap and place on a baking sheet in a cold oven; heat the oven to 400 degrees. In about 20 minutes the crust will be hot and crisp, and the bread thawed. The French, of course, never heat French bread except possibly on Monday, the baker's holiday, when the bread is a day old.
Step 13: Canvas housekeeping
After each bread session, if you have used canvas, brush it thoroughly to remove all traces of flour and hang it out to dry before putting away. Otherwise the canvas could become mouldy and ruin your next batch of dough.
The Simulated Bakers' Oven
Baking in the ordinary way, as described in the preceding recipe, produces an acceptable loaf of bread but does not nearly approach the glory you can achieve when you turn your home oven into a baker's oven. Merely providing yourself with the proper amount of steam, if you can do nothing else, will vastly improve the crust, the color, the slash patterns, and the volume of your bread; steam is only a matter of plopping a heated brick or stone into a pan of water in the bottom of the oven. The second provision is a hot surface upon which the naked dough can bake; this gives that added push of volume that improves both the appearance and the slash patterns. When you have the hot baking surface, you will then also need a paddle or board upon which you can transfer dough from canvas to hot baking surface. For the complete set up here is you should have, and any building-supply store stocks these items.
For the hot baking surface: Metal will not do as a hot baking surface because it burns the bottom of the dough. The most practical and easily obtainable substance is ordinary red floor tiles 1/4" thick. They come in various sizes such as 6 x 6, 6 x 3, and you only need enough to line the surface of an oven rack. Look them up under Tiles in your Directory, and ask for "quarry tiles" their official name.
(Mary and Sara Note: When this book was written, quarry tiles had a fair amount of asbestos in them. Today, in North America and Europe, they normally are made of clay. Make sure if you decide to go purchase some quarry tiles you only purchase unglazed quarry tiles because most of the glazes used contain lead or some other nasty substance that could get transferred. A large pizza stone will also work but make sure it is at least 1/4 inch thick because the thinner ones can break when used at the high heats that baking bread requires. Make sure you never put wet tiles in the oven because they can shatter or worse as the oven heats up.)
For unmolding the risen dough from its canvas: A piece of 3/16 inch plywood about 20 inches wide.
For sliding the dough onto the hot tiles: When you are doing 3 long loaves, you must slide them together onto the hot tiles; to do so you unmold them one at a time with one board and arrange them side by side on the second board, which takes place on the baker's paddle, la pelle. Buy a piece of plywood slightly longer but 2 inches narrower than your oven rack.
(Mary and Sara note: Today, you can buy a real baker's paddle easily online or at a restaurant supply store for about the same money as a piece of plywood and it will have a bevelled edge that will make sliding loaves in and out of the oven easier)
To prevent dough from sticking to unmolding and sliding boards: White cornmeal or small dried pasta pulverized in the electric blender until it is the consistency of table salt. This is called fleurage.
The steam contraption: Something that you can heat to sizzling hot on top of the stove and then slide into a pan of water in the oven to make a great burst of steam: a brick, a solid 10lb rock, piece of cast iron or other metal. A 9 x 12 inch roasting pan 2 inches deep to hold an inch of water and the hot brick.
(Mary and Sara note: Other ways to get steam in the oven is pre-heat the oven and then to fill a pan with ice cubes put it on the lower rack and then pour warm water into the pan. The temperature difference between the ice cubes and the warm water will create steam. Also you can toss ice cubes on the bottom of the oven. Put a metal baking sheet on the bottom rack, pre-heat the oven with the baking sheet in the oven and right before you put your loaves in, spritz water onto the pan.


text:
Hesh writes "The space-pirates themed Project Holodeck game is a VR game that is initially targeted for the Oculus Rift and will marry VR with a world so interactive and immersive that it feels like you can reach out and touch it. Ben Lang over at RoadToVR recently got a chance to sit down with the team and try it out. He came out extremely impressed with how immersive the experience was: '…at one point I needed to set the Razer Hydra controllers down to adjust my helmet and I nearly tried to set them down on a virtual table next to me. There was no table in real life — had I not quickly realized what I was about to do, I would have dropped the controllers straight onto the floor below.'" Read more of this story at Slashdot.
First Impressions Inside the Project Holodeck VR Game World


text:
The National Oceanic and Atmospheric Administration has named Louis W. Uccellini the 16th director of the National Weather Service.
As The Washington Post's Capital Weather Gang reports, the NWS is "reeling from recent controversies over its budget and an exodus in senior leadership."
Uccellini has been with the agency for 24 years and will take over for Laura Furgione, who took over in an acting role for Jack Hayes. Capital Weather Gang adds:
"Hayes' retirement coincided with a scandal last June over the "reprogramming" of funds at the agency, which involved moving millions of dollars between accounts without Congressional approval. Robert Byrd, the agency's Chief Financial Officer, was placed on administrative leave for his involvement (he has since retired). And last week, NWS moved to fire 48-year agency veteran Bill Proenza, director of its southern region, for reprogamming funds at the same time NWS was embroiled in the scandal."
"It's an honor to lead such a prestigious agency with the unbeatable mission of protecting lives and livelihoods," Uccellini said in a statement. "The past year had its success stories with superior outlooks, forecasts and warnings, including those for Sandy, but difficulties remain. Our eyes remain locked on the future to ensure a National Weather Service that is second to none and supports a weather-ready nation."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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text:
From the Hans Christian Andersen biography "The Life of Hans Christian Andersen. Day By Day", written by DPhil Johan de Mylius:
Music by Edvard Grieg1865: Music by Edvard Grieg
7 January
Return to Copenhagen.
2 February
Sits for the painter Laura Wittusen, who has an atelier at Christiansborg. As the sittings progress in February and March, she finds it difficult to paint a life-like "contour". The painting was never completed.
18 February
At a dinner party, HCA raises objections to the differentiation made by Rasmus Nielsen, professor of philosophy, between the poet ("who sees") and the philosopher ("who is able to explain that which has been given to the other"). HCA feels that:
"Indeed it is given to the poet, but he himself is able, thereafter, to see and understand that which has been given"
(the diary).
The differences are not, however, insurmountable. In fact HCA visits Rasmus Nielsen on 22nd and reads his new comedy play out loud for him ( Da Spanierne var her (When the Spaniards Were Here )). Nielsen is very enthusiastic about the play.
28 February
To the municipal authorities, HCA specifies that his income from the previous year amounted to 1,820 rdl.