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Each woman is different. If all were equal, you would not be interested in one in particular, would you? There are as many different ways to attract a woman as there are women in the world, so it is better to start with some basic rules to win over any woman worth the effort.
Method 01
Make you noticed
Have your own life. If you tend to enter the "friends zone", this is a very important first advice. Real girls (those who have a strong sense of what they want and what they are worth) do not like boys who do not have a life of their own or who stick to them as clinging film. Some girls usually do it, but for the wrong reason: either they are insecure and seek permanent attention or they are sick of the control they need to dominate their partners. Unless you accept any of these scenarios, concentrate on filling your time with your own friendships, interests, hobbies and goals. This will also give you the opportunity to do something with you without it being a date.
It looks good. Stay well dressed and in shape. If you want a girl to notice you, basic hygiene and good looks are extremely important. The girls notice things like bad breath, body odor or oily hair, among other things, before discovering if you're interesting or not. Give them the opportunity to see your virtues by giving them a good first impression with your appearance.
- Keep in shape. Start exercising regularly: go for a run, do sit-ups, mark your abs, etc. And keep in mind that although being fit is important, you should not go over the limit. If you are too muscular, you will think you care more about going to the gym than relating to people. Also, some girls do not like the idea of having the Incredible Hulk as a boyfriend and makes you look slightly silly. Therefore, try to be in shape, but do not overdo it. In other words, stay in shape without being obsessive or see yourself as a pair of biceps with legs.
- Have good personal hygiene. Brush your teeth, shave, etc. If you do not have a toothbrush on hand, have fresh candies or mints. When you take care of yourself, you become more attractive to others and, therefore, it will have a positive impact on your level of confidence. Make sure you smell and see yourself always well, take a shower regularly and remember that nothing is worse than the smell you give off after the gym, so use deodorant.
Talk to her It is unlikely that a girl who does not know you exist will be interested in you. Make the effort to talk to her, even to face her even if you can scare her at first. Highlight your compatibility as friends and a little more talking about hobbies and interests they have in common. Become your friend or, otherwise, you will not be able to know you well.
- Find a hobby that both of you like. It does not matter if it is to practice some sport or a matter of the school. If you both like hockey, invite her to watch a game together. If they like video games, they can play or you can insist they play if they do not. All girls are different in the things they like and the ones they do not like.
- If you need to polish your conversation skills, read the following articles:
- How to converse
- How to get to interesting conversation topics
- How to start a conversation without having anything to talk about
Make her laugh. Telling jokes or funny stories is the most direct way to make a person laugh, but not the only one. Be daring and think of other things that could also make her laugh like, for example, clowning. Find out what your comedians, funny movies or series of your choice are. Look at them with her Tell him to propose to do something and do it (as long as it is not illegal of course). Laughter will come alone if both are relaxed and enjoying each other's company. The more you laugh, the more you want to spend time with you.
Become her friend. The girls do not fall in love with complete strangers (some do, but the relationships they build do not usually get very far!). Start being friendly without invading their spaces. Know her and start sharing time with her as friends.
- If you are in the same class as her, find out her name. Every time he enters the classroom, smile and greet him. Sometimes this is all you have to do to make her notice you. At the same time, do not do it too often or you'll make her think you're obsessed with her. If you're worried about what you might think, say hello to some other friend when she enters. If she has not seen you and passes by you, greet her amicably, but do not interrupt the class or a conversation she may be having.
- If she is a shy girl, she may smile at you without any other gesture of sympathy, but do not think that she does it because she is not interested in you.
- If you want your relationship to advance quickly, do not get stuck in the quicksand of the "friend's zone". Sometimes a girl will tell you that she does not go out with you for fear of ruining the friendship they have. To change this, flirt with her often. Women only open up with men they trust and know; you can only get it by taking the time to meet her with friendly talks. However, do not declare too fast. Part of the grace is that tension. Be patient. Girls DETEST to be forced to do something, especially when it comes to relationships.
Method 02
Stay away from the friend zone
Flirts. Flirting will help you to be out of the friend's zone because you will remember that you are attractive as well as being a good friend. When you see or meet a girl you like, make brief eye contact and smile. Find moments to have suggestive conversations and see how he reacts. If you avoid looking her in the eyes and you are nervous, then it will be difficult to interpret your intentions. Girls react mainly through body language and emotions. If you make them feel good, they will see you as fun and interested in them. If you scare them, they will get nervous and think if they should stay or "flee", where they will mostly choose the latter.
- Relax. Do not put all the pressure on you thinking of her as the girl of your dreams. Try not to worry about what will happen if you make a bad joke or say something wrong. She could be as nervous as you and small mistakes will go unnoticed or they will simply be ignored. Do not worry if flirting is difficult at first. The more you talk to girls, the more relaxed you will feel. Girls are often the most restless because thousands of different answers appear in their heads when answering a question of yours. They exhaust themselves by choosing the right one and that makes them so aware of it that they will hardly notice a bad joke that you do to alleviate your discomfort.
- Enjoy interacting with this attractive and friendly girl who crossed your path. Although you do not want to despair, do not forget that your goal is to conquer it. Do not say things that seem too direct or that could bother you. The most important thing is that you start to like it.
If you really like someone, you probably appreciate a lot of things about them. What better than to let him know? If you have something different or new (your haircut, the color of your nails, a T-shirt, etc.), mention it. The more unique the compliment, the better you will receive it.
- Most girls enjoy being recognized for something that makes them different, not for something that makes them equal to any other. If you flatter your appearance, try to be original, perhaps by specifying a particular quality. Better yet, flatters your personality or talents. If you're not sure how to make a good compliment, read the article "How to flatter girls."
- Do not tell her she's beautiful too often. If she's cute, it's likely that many other guys have told her before. It may sound repetitive after a while. If you are going to praise her, express yourself by making a comment about her personality, about how well she does something, the way she does things, etc. Flattering her appearance too much can make her think you are very superficial and that maybe all you want is to have sex with her, and that is not the impression you want to make her.
There is not a single answer in this case. What impresses a girl may be indifferent to another. The best you can do is being yourself. Show him something that makes you unique or something difficult that you do well, something that distinguishes you from the rest. This way you will not only make her feel good about you, but at the same time you will strengthen your confidence.
- Be careful with being overly presumptuous. Print it, but do not brag too much about your successes and projects. While self-confidence is a quality, being presumed is a negative aspect that almost no girl enjoys.
Break the barrier of physical contact. There are many ways to do it without looking promiscuous. Hold your coat while you put it on. Give your hand when you are walking on an uneven surface. Grab your hand to advance in a tide of people. Catch her if she stumbles. If he is euphoric, hug her and hit the five with her. If you are worried, put your hand on her shoulder to comfort her. These are polite ways to approach her without frightening her.
- Girls are more sensitive to touch than most men, even if they seem tough. Therefore, make sure to keep a soft touch. For example, do not pat her on the back, but touch her shoulder. If you see any sign of discomfort, stop!
Evaluate the situation. Once there is a bit of mutual attraction, start throwing the "hook" to see if you're catching it. A good way to catch it would be to be provocative while remaining ambiguous. This is also the strategy of women; therefore, keep your attention on what may be making you know through jokes or double meanings.
- There is a particular look of a woman who will help you to know if you have understood the situation well. It is as if they had agreed without saying a word. He will look at you for a few seconds, wondering if you have understood or not. When you do, hold your eyes, smile and relax. This is like being at a point of the highest score in the world; it is probably the most fragile moment in the history of both. Wait for her to say the next word and cross her fingers wishing it was a yes.
Take your time. Do not be demanding or needy. Sympathetic girls often need more time than boys to develop deep feelings. Keep courting her by following the steps above, but do not hurry the process. If you end up in a relationship with this girl, she will always remember how you made her feel at the beginning.
- Make her feel valued, not invisible or postponed. Persecute the persecution slowly and gently (but without losing perseverance) to lessen the fear of sexual advances (if any), appear too desperate and allow you to feel relaxed with a man in your life. Do not force the relationship; Look carefully for the clues I give you about where and when you can see it again.
Method 03
Ask her for get out
Invite her out. Once you feel comfortable, invite her to go somewhere to do something together. Make sure you choose something that you both enjoy. If you want, you can show him your world. Take it somewhere where you feel comfortable and preferably, one where you have or have something that makes you feel proud.
- Another option is to show your interest by knowing your world. He likes music? Ask him if he would touch something for you. Is she very good with math? Ask him to read your report or his thesis.
- If neither of you still feels comfortable with the idea of exposing your personal lives to that level, simply go out to eat or choose somewhere where you can converse without interruption.
Make her feel important. Chivalry has not died. Keep her alive by opening the doors for her, holding an umbrella, helping her carry things when her hands are full, lending her a coat and worrying about her. The mark of a true gentleman is to make a lady feel like one. Women want to feel important and valued. When you communicate with her, make an effort to say more than less and to get to know each other better instead of basing the conversation on generic information. When you want to invite her to do something, ask her in person and, if possible, let her be at home. She should feel that you are prepared to make a greater effort and that it is not an adventure of little time and nothing more.
Be romantic. The stereotyped icons of romance (roses, candles, chocolates and teddy bears) can be more than that. Think about what really excites that girl that you like. Recognize what it is that makes it unique. Find things to do with her that she can appreciate. Being romantic means recognizing that the other person is special and that means that you know better than anyone in the world the things that make it unique.
- Pay attention when you speak. Keep a mental list of the things that you like and that make it unique. What are your interests, obsessions and fantasies? What makes your eyes light? The girls immediately perceive if you remember the things they told you a long time ago.
Trust each other. Tell her what things you enjoy, what things excite you and find out what are the things that excite her. Be positive. If you had a bad day, just greet her with a big smile. The most important thing is that you listen to what she has to tell you. Whether you talk about yourself, your family or your hobbies, pay attention to what it says. Some things may be important to know it better and imagine what the relationship between them will be like if they keep moving forward. Seat when you hear it and also respond to what she says by showing you that you are paying attention. Women admire boys who show sincere interest in what they have to say.
Be yourself. You are unique. Be authentic. Bring out the best in you. Let him know how honest you are. Use your talents and virtues and let her know you. If you have a great sense of humor, share it with her. If you love science, poetry, politics or sports, let them know you like them. The indicated woman will fall in love with you and will love you because of your way of being.
- Do not be afraid to smile. Even if you do not have many reasons to smile, it will make you look like a centered and friendly person. It will make it easier for you to get closer, especially if you are just getting to know her.
- Have good manners. That will help her to notice you. For example, open the doors or pull a chair over so you can sit down. If you are just getting to know her, other more subtle gestures will help you. Do not scare her by bringing her a chair in the school cafeteria if she barely knows you. And when you do, do not stay looking at her with the face of a duck for her to thank you. Offer him a chair, wait for him to sit down and then sit down again. Open the door for her, listen to her if she is talking and enter behind her. Continue doing what you were doing. If she thanks you, smile or say "With pleasure". Do not make it look like it's a big deal, because you should feel that it's natural for you to do it.
- Girls like boys who are honest with themselves. That shows that they do not try to be more than they are. If you try to build a false image to impress her, you will make it more difficult to gain her trust as soon as she discovers it and this will happen at some point.
- If you know when her birthday is, maybe you can give her a gift card from her favorite store (it does not have to be very expensive, she will appreciate it anyway) or that scarf you heard her comment with her friends. The simple act of 1) remembering her birthday and 2) having bought her some bauble will make her considers you a very sweet boy.
- Do not talk about dating you had with other girls, especially on your first date with her. You will easily find better and more enjoyable things to talk about.
- Understand that the fact that girls like "bad guys" more is a myth. Most of them like a sweet boy rather than a slob that ships them because of their physical appearance. If you are sweet instead of any other attitude, your relationships will be strong and lasting.
- Be honest. Never lie to impress her.
- Do not talk about yourself all the time. People tend to talk too much about themselves, especially when they are nervous. If you feel you must say something, ask something. Remember to listen to it as long as you speak.
- Try not to compare it with other girls you've met in dating, do not even do it mentally.
- Remember, the girl you like is not a trophy or a goal. You are discovering if the relationship between you will work for a long time. If both choose to advance, whatever it is, it will be best for both of them.
- Keep the hygiene. You have no idea how much this advice will help you. Body odor and lack of cleanliness are two things that take away the will of anyone. This includes bad breath, flatulence, belching and the smell of food. Take a shower and brush your teeth daily (right before you see it is ideal), cut your nails and wash your clothes regularly. Some girls hate the smell of cigarettes or too strong perfumes.
- Do not try to be perfect or expect her to be perfect. Nobody is perfect. Accept that have defects, can make mistakes and can sometimes have bad days.
- Never try to make her jealous. This tends to become a disadvantage later. If you want to find out if she really likes you, ask her friends. Or compare the way he acts when you're around and when he's around other kids. If you act differently when you are close, then there is something there. Trust your instincts. If you think there is good chemistry between you and her, be patient and let the romance grow. Do not ask him to tell you about his previous appointments or tell them your own, even if he asks you again and again. If you can show loyalty, the relationship will advance better and more calmly. A woman can take this seriously, and if your way of showing her your interest in her is by keeping an eye on all the other women in the restaurant, you might be left feeling insensitive.
- Too much of anything is bad. Worrying too much about her, taking every opportunity to touch her, bathing her with compliments of all kinds or telling jokes to overshadow a comedian can ruin your chances with that girl. Try to be more casual at the beginning.
- Do not be too perverted at the time of the conquest. It can be a sign that you want her body more than her. Many girls do not like rude boys or talk about their bodies. Some do (very rarely), but others do not.
- Do not tell him rude jokes. It's rude. 99 percent of girls who listen to a joke of this type will not laugh at all. They will simply think that you are unpleasant, immature and will get away from you. But there is a 1 percent who loves it and enjoys it immensely.
- Do not obsess over her. If he does not want to go out with you, it means that he does not want anyone to watch over him night and day. Think of another candidate.
- Always do the courtship and the invitations face to face. You must show courage, confidence and courtesy. If you know where he lives, never ask him personal questions by email. Do not use contact forms that can be easily falsified.
- Do not try to impress her by doing reckless acts or making a fool of yourself, so the only thing you could achieve is that she thinks you are immature and give her reasons to not like you and get away. Remember that this way of "impressing" girls is typical of children and pre-teens.


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|NYU Psychology
|Marisa Carrasco
Professor of Psychology and Neural Science
Visit the Carrasco Lab
ResearchPerception and Attention
I received my doctorate from Princeton University in 1989 My dissertation dealt with the relationship between spatial resolution and temporal sensitivity properties of the human visual system. Before coming to NYU, I was an assistant professor at Wesleyan University, CT. My research aims to understand the relationship between the psychological and physiological mechanisms involved in the basic processes of visual perception andattention. The theoretical framework for my research draws from work in perception, cognitive psychology, and neurophysiology. Themethodology is based on visual psychophysics. My current research has two goals: First, to develop a model of visual search that takes into account known sensory factors, such as spatial resolution and lateral inhibition, and attentional mechanisms thought to facilitate the processing of relevant information by enhancing its perceptual representation and/or improving decisional mechanisms. Second, to characterize the attentional mechanisms that affect early visual processing.
Visual Search: Perception and Attention
My students and I have demonstrated that visual search theories should take into account fundamental visual mechanisms such as spatial resolution and lateral inhibition (Carrasco, Evert, Chang & Katz, 95; Carrasco & Frieder, 97). We characterized a pronounced and persistent eccentricity effect: targets appearing at peripheral locations are detected (Carrasco et al., 95), localized and identified (Carrasco & Theofanou, 97) more slowly and less accurately than those appearing near the central fixation point. Analyzing performance as a function of target eccentricity revealed a dramatic confound: the set size effect increased with target eccentricity (Carrasco et al., 95, 98; Carrasco & Frieder, 97; Carrasco & Yeshurun, 98). This confound challenges the commonly accepted theoretical interpretations of set size effects, so that they can no longer be considered a direct measure of covert attentional processes. To assess accurately the set size effect, we controlled for retinal inhomogeneity via a cortical magnification factor. We showed that variation in spatial resolution accounts for the eccentricity effect as well as for a large portion of the set size effect in search performance (Carrasco & Frieder, 97). Furthermore, we documented how visual search performance, in general, and the eccentricity effect, in particular, are also affected by the spatial properties of the stimuli, such as stimulus size, spatial frequency and orientation (Carrasco et al., 98).
Visual attention and perceptual organization
We re-assessed the role of covert attention in visual search by peripherally cueing the target location. When attention was directed to the target location, the set size and the eccentricity effects were attenuated but not eliminated, even though observers could devote all their attentional resources to the relevant location. These findings provide convergent evidence indicating that the set size effect does not necessarily result from the serial deployment of attention (Carrasco & Yeshurun, 98). We suggested that covert attention may indeed enhance the perceptual representation of the stimulus, and that this enhancement diminishes the eccentricity effect, which in turn reduces the set size effect. This hypothesis has received further support from three recent studies.
Visual attention and contrast sensitivity
We first reported the benefits of spatial covert attention on contrast sensitivity for detection and discrimination tasks in a wide range of spatial frequencies. When observers were presented with vertical and horizontal Gabor patches a detection model of external noise reduction accounted for the cueing benefit in a discrimination task. However, such a model could not account for this benefit when location uncertainty was reduced, either by: (a) Increasing overall performance level; (b) increasing stimulus contrast to enable fine discriminations of slightly tilted supra-threshold stimuli; and (c) presenting a local post-mask. Given that attentional benefits occurred under conditions that exclude all variables predicted by the external noise reduction model, these results support the signal enhancement model of attention (Carrasco, Penpeci-Talgar & Eckstein, 2000).

subset: commoncrawl


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Heisey's health may be key to expanded role
GOODYEAR, Ariz. -- The start of the 2013 season seemed poised for Reds outfielder Chris Heisey to answer an often-asked question: what would he do with regular playing time?
Unfortunately for Heisey, he didn't do very much. Entering 2014 and again slated to be the fourth outfielder for the club, both he and the Reds are optimistic that it's not the final answer.View Full Game Coverage
GOODYEAR, Ariz. -- The start of the 2013 season seemed poised for Reds outfielder Chris Heisey to answer an often-asked question: what would he do with regular playing time?
Unfortunately for Heisey, he didn't do very much. Entering 2014 and again slated to be the fourth outfielder for the club, both he and the Reds are optimistic that it's not the final answer.View Full Game Coverage
"You never want to sell yourself short," Heisey said. "I've always said, I'd like to get a shot to prove I could do it. I had a little bit of one last year when Ryan [Ludwick] went down and I didn't play very well for three weeks. Then, I got hurt myself. You don't know when your opportunities are going to come."
Ludwick, the starting left fielder, went down on Opening Day last season with a separated right shoulder and torn labrum that required surgery and four months on the disabled list.
Heisey batted.173 with two home runs and five RBIs in his first 23 games, which included 17 starts.
"It was early in the year. I don't know if I put pressure on myself, but I just couldn't get it going," Heisey said. "There was no rhyme or reason. Most of that time, I remember I lined out a bunch of times in that stretch. I could have easily been hitting .240 or .250 with that little amount of at-bats. I was disappointed I didn't play better."
On April 29, a strained right hamstring put Heisey on the DL, too. One inning into his rehab assignment at Double-A Pensacola, he re-aggravated the injury. He wasn't activated until June 25.
"I learned a lot from my hamstring injury. You can't come back too early," Heisey said. "I felt like I needed to get back because I was getting more playing time and trying to prove myself. I went on the rehab assignment and I tore my hamstring [partially], and missed another month and a half. I definitely worked on my patience last summer. Sometimes we feel like we control the situation, but we're not in control as much as we think of our bodies. It was an unfortunate hamstring injury and that window kind of closed on me last year to get that extra playing time."
In 87 games overall last season, Heisey batted .237 with nine homers, 23 RBIs and a .279 on-base percentage. He played in 120 games in both 2011 and 2012, and hit a career-high 18 homers with 50 RBIs in '11. His ability to turn on a fastball has benefited in pinch-hitting. He's batting .287 with a .352 OBP as a pinch-hitter for his career.
Heisey was first called up in 2010, the year manager Bryan Price first became the Reds' pitching coach, and impressed with his skills on both sides of the game. That season, Heisey slugged four pinch-hit home runs, tied for most in the Majors.
"He's not just a tools guy. He brings good energy to the ballclub," Price said. "He's got good instincts. I think he's an above average defensive outfielder, especially on the corners where he plays primarily. ... You think about the full package and to me, that sounds like a guy who can be a regular outfielder. But it's hard to find your niche sometimes when you're a bench player."
Price believes that Heisey is poised to "turn the corner" in 2014. Of course, that also requires both opportunity and taking advantage of it when one presents itself.
"I would hate for him to commit to the idea that he's a fourth outfielder in the big leagues," Price said. "We talked enthusiastically about what he is capable of attaining in the future. We'd certainly like him to have a big year for us and make it hard to keep him out of the lineup."
This spring in five games, Heisey is batting .286 (4-for-14) with one homer and two RBIs. He started in center field vs. the Royals on Tuesday and just missed another homer to lead off the game. The ball hit the top of the fence in left-center field for a double. In the third inning, he made a nice diving catch on Danny Valencia's tailing line drive.
Heisey, 29, says his hamstring is fully healed and he spent the offseason working on his flexibility with the hopes it will prevent a similar injury this season. It was also a special time for personal reasons. Five weeks ago, he and his wife, Lisa, welcomed their first son, Caden, who tipped the scales at about 10 1/2 pounds.
"It's awesome. It's one added thing to be happy about going home from the ballpark -- win or lose, bad game or good game," Heisey said. "I already had my wife, but now I have her and a little precious little boy to go home to and take my mind off of baseball for a little bit. The season can be so long and grueling at times with all of the failure and day-to-day grind."
During the regular season, Heisey wouldn't mind arriving home to his family tired from having played so much. But he knows he'll have to wait his turn and hope he's ready to provide a better answer for when it's time to play more regularly.
"No matter what role you're doing, you have to play as well as you can and open some eyes to the fact that you can," Heisey said. "There have been a lot of guys that have been in my role for the early part of their career and got that chance and ended up being good, productive everyday players in the Major Leagues. I'm hoping that could be me."
Mark Sheldon is a reporter for MLB.com. Read his blog, Mark My Word, and follow him on Twitter @m_sheldon.


text: When was the last time you thought about your site beyond adding content? It is probably time to take a look at how things are organized. When you started the site you had certain goals, ideas and experiences, now as time has passed it is a good idea to take another look at those goals and see what's new. Below ... Read More »


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As a result of numerous citizen complaints regarding illegal signs, town staff reinitiated a community-based signage code enforcement program.
As a recap, in July the Bluffton Police Department hand-delivered informational letters detailing sign regulations to Bluffton Business locations. The letters identified sign standards and referenced Unified Development Ordinance provisions. The letters also identified penalties associated with noncompliance and provided a grace period to comply.
In August, follow up letters were mailed to all Bluffton business license holders and town-wide code enforcement inspections started. Site inspections revealed that the majority of the sign ordinance violations were related to prohibited off-premise business identification and directional signs. 156 prohibited signs were collected. In addition, 26 Notice of Violation letters were sent to businesses for other sign violations. The majority of these 26 violations have been resolved.
While this reinforcement was well received by the majority of our residents and businesses, we recognized that we do need to provide additional signage on off streets in our historic district. With this, our town manager requested staff to assess potential solutions to the recurring issue of prohibited off-premise directional signage. Staff proposed to initiate a directional signage program which would provide an opportunity to advertise businesses in the Old Town Historic District on Town owned off-premise directional signs designed to give information in a consistent and recognizable manner.
Two sites have been selected in the Old Town Historic District for installation of prototype signs. One will be located at Lawton Street/Calhoun Street and the other will be at Lawrence Street/Calhoun Street. Once prototype signs are installed town staff will explore options to install additional business directional signs in the Old Town Historic District if needed.
Locations may be determined as part of an Old Town Master Business Directional Sign Program. Staff will also work with businesses and property owner associations to implement appropriate business directional signage outside of the Old Town Historic District.
If you ever have questions about our wonderful town, don't hesitate to contact Town Hall at 706-4500 or email Lisa Sulka at email@example.com.


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Computer models track transportation, help engineer future systems
July 11, 2011
ASU researchers are working on improving Arizona's transportation infrastructure using integrated model systems.
Ram Pendyala, professor of civil and environmental engineering was awarded a grant by the Federal Highway Administration of the US Department of Transportation under its Exploratory Advanced Research Program.
This video was produced by Office of Knowledge Enterprise Development editors Gitzel Puente and Matthew T. Larsen.


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Business Administration Intermediate Apprenticeships at Ixion Holdings (Contracts) Ltd
Course description
Finding the right job and deciding which path to take into your chosen career can be a daunting and difficult challenge.
An apprenticeship is a great way to gain new skills and for you to become a valuable asset to an employer. In order to become an apprentice you need two things: an employer willing to take you on, and a training provider who will equip you with training and learning skills required to be effective in your role. The learning is achieved mostly on the job, although it sometimes involves classroom learning too.
An apprenticeship allows you to earn and learn which means you get new skills, qualifications, and get paid at the same time. Apprenticeships are available in all sectors and industries throughout England. There are more than 200 different types of apprenticeships available offering over 1,200 job roles in a range of industries.
Course content
There are currently three levels of apprenticeships on offer within a variety of industry sectors. These are: intermediate apprenticeship (level 2), advanced apprenticeship (level 3), higher apprenticeship (level 4 and above).
An apprenticeship is a work based training programme which helps individuals develop both theoretical and practical skills. This enables you to become more capable and efficient in your job. You earn while you learn and gain a nationally recognised qualification-all without getting into debt!
Entry requirements
You must be aged 16 or over.
You must have residence within England and not be in full time education You must have 5 A*-C GCSE's including English and Maths. If you haven't attained the required GCSE's grades in Maths and English then you will be required to take a maths and literacy test.
We are very proud of our team of qualified and time served trainers and assessors who are passionate about what they do and are committed to delivery of training excellence.
Financial information
All apprenticeships are employed and have a contract of employment. Wage rates are at the discretion of your employer with a minimum of £2.68 an hour for those aged under 19 and those who are 19 and over within the first year of their apprenticeship. From then on you will earn at least the national minimum wage. Ideally a wage should reflect job complexity and experience.
Your apprenticeship will be funded by your employer who might be eligible for funding from the government. For those aged 16-18 your employer can receive up to 100% of funding. For those aged 19-23 your employer can receive up to 50% of the funding for the course. Finally for those aged 24+ your employer will have to fund the course themselves or loans are available.
Future opportunities
Apprenticeships are a great route into a career- especially if you have just finished full time education, recently left school or need valuable work experience. Apprenticeships aren't just for young individuals and can all be undertaken by an existing workforce.
Statistics show that upon completion of an apprenticeship 85% of apprentices will stay in employment and 64% of apprentices staying with the same employer. However it will be at your employer's discretion whether you are to be given a full time position at your company's residence at the end of your course.
Further information
Follow @IxionApprentice on Twitter!
How to apply
If you want to apply for this course, you will need to contact Ixion Holdings (Contracts) Ltd directly.


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While the number continues to fall with each passing day, over 1,000 Spencer Countians remained without electricity Saturday.
Crews from Salt River Electric and Kentucky Utilities worked in Friday's frigid temperatures making repairs to areas of the county that would affect the greatest number of residents.
"Hospitals and areas with the highest impact are first," said Randy Burba, spokesman for Salt River Electric, "then the more rural areas that are harder to get to."
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Occupy Wall Street
Resources from YES! Magazine and the New York Times Learning Network help your students understand the Occupy Wall Street movement.
Occupy Wall Street
YES! Magazine
Ongoing coverage of the people's movement to take back our democracy and build a new economy. YES! offers articles about the latest on Occupy Wall Street, building a new economy, and other people's movements.
Click here for YES! Occupy Wall Street resources
VISIT: For more stories from YES! Magazine
NY Times: The Learning Network
The NY Times Learning Network has bundled an impressive package of activities to teach your students about Occupy Wall Street. Get your students warmed up with a quiz that matches campaign slogans with organizations. Choose from 10 activities to suit your curriculum and learning objectives. Standout activities include: "Debate the Movement's Potential," "Investigate the Role of Digital Tools," Compare Wall Street with Other Movements, and "Brand the Movement" (a look at OWS logos).
Click here for NY Times Learning Network "Who are the 99%?" lessons
VISIT: For more curriculum from The Learning Network


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Weight Watchers isn't just for ladies anymore. New ads prove dieting can be manly, using beer, meat, and technology.
According to AdAge, Weight Watchers's clientele is about 90% female. That's because guys don't need no wussy group-work — says market researcher John LaRosa, "It's been like that because men tend to want to lose weight on their own by working out in a health club or designing their own exercise program, and they are less likely to join groups or seek counseling." But WW doesn't want to let ladies have all the body insecurity to themselves. So it's reaching out to men with stuff they like, such as sports and the Internet.
Ads touting the Weight Watchers for Men website instead of group meetings (which are for girls) will air during sporting events (which are for men). The spots, like the one above, emphasize that men need not suck on lollipops or shit rainbows in order to use Weight Watchers. Instead, they may drink beer and grill things. Then they can look thin and laugh at stupid fat men. Ha! Ha! Ha!


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Danvers Auto Engineering specializes in automotive mechanical service and repair, but when you come to our shop, it's clear to see that we do more than just get your car back on the road again. We outfit your vehicle with the best tire brands at the best prices, take extra care to ensure great work on each service, and work hard to deliver complete satisfaction. If you need tires in Danvers, Peabody or Beverly, look no further than our shop. Our goal is to provide accurate and dependable automotive service and repair to the general public and small business fleets as "The Dealer Alternative". Our shop is proud to be certified by both AAA (we're a AAA Top Shop) and ASE, and our facility is well-maintained to serve you better.We proudly serve Danvers, MA, Peabody, MA, Beverly, MA, and surrounding communities with tires and auto repair services.


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Why The 'Missing 20th Century' Of Books Is Even Worse Than It Seems
from the digging-deeper-into-the-numbers dept
There's been quite a bit of chatter lately about some research by Professor Paul Heald from the University of Illinois. Heald recently delivered a seminar on the stagnating effects of extended copyright terms in the U.S., and blogger Eric Crampton immediately called attention to one data-set about books that is particularly telling (found through Slate) which illustrates what The Atlantic has dubbed "The Missing 20th Century". It's the number of titles available from Amazon as new editions (as opposed to used copies) graphed by the decade of original publication:
The source of that massive fall-off at the midpoint is seemingly simple: all books published in the U.S. in 1922 or earlier are in the public domain. What's immediately apparent from this graph is the fact that copyright is limiting the public's access to older works—but why and how, exactly? The answer lies in the reality of what a copyright is really worth, commercially, and how long it retains that value—and it sheds light on another problem with copyright law.
To better understand this, we can look to some earlier study from William Patry in his book Moral Panics and the Copyright Wars. For works created between 1923 and 1963, creators or publishers had to register to receive copyright protection for 28 years, and could then renew for another 28. Patry looked at data from 1958/59, and saw that in every medium except film, the majority of creators didn't bother to renew their copyright registrations:
If an author or publisher didn't renew the copyright on a book, it means they didn't think they could make any more money with it. The monopoly of copyright had lost its value—so much so that it was worth less than the time it takes to submit a form. But, as Heald's graph shows us, that doesn't mean the work itself has lost value, because lots of publishers clearly want to publish pre-1923 public domain books. This is something most copyright supporters ignore: entering the public domain can actually renew the value of art, and can (and does) stimulate the economy by allowing others to exploit additional commercial value from a work beyond what was possible under copyright. The commercial usefulness of a monopoly on a book has a shorter shelf-life than the monopoly actually granted by copyright law. Based on Patry's findings, that shelf life is somewhere under 28 years, otherwise more people would have renewed their registration—but copyright lasts much longer than 28 years. Thus you get the giant gulf on Heald's chart: in between the pre-1923 public domain books and the books that are new enough to still be actively sold, there are several decades of titles that are no longer worth anything to their rightsholders, but can't be offered by anyone else because they are still effectively under copyright.
Yes, just effectively—not actually. As you may have noticed, there seems to be a contradiction here: if the majority of copyright registrations went un-renewed, then the majority of books published between 1923 and 1963 have lapsed into the public domain alongside the books from 1922 and earlier, so the drop-off in Heald's chart should be much, much smaller. This is not a conflict in the data, it's a symptom another massive and entirely separate problem with copyright law which I discussed in a recent post: the difficulty of determining a work's status.
The fact is, the majority of 1923-63 books are indeed in the public domain because they weren't renewed, but there's only one way to know this for sure: checking the records held by the Copyright Office. None of the records from that period have been digitized yet, so the only way to check them is by actually going to Washington and visiting the physical card catalogue, or paying a researcher to do it for you. Obviously this added effort and expense drastically limits the appeal of these suddenly-not-so-public domain works—and as the numbers from Amazon demonstrate, it's having a very real effect. Publishers are clearly eager to offer public domain titles, but are only comfortable doing so when the lack of copyright is guaranteed. All those later works are effectively removed from the public domain, preventing economic activity and making them hard for people to obtain.
Now, of course, neither registration nor renewal is required: everyone is granted a copyright on everything they create, lasting until long after their death, despite clear evidence that the value of a commercial monopoly almost always expires in a fraction of that time. Sometime in the future, someone is going to reprise Heald's graph, and that gulf of forgotten works that benefit nobody is going to be a whole lot bigger.
Filed Under: books, copyright terms, paul heald, public domain
Companies: amazon


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A calculator developed by a 12-year-old girl and her Irish father has become the number one-rated app worldwide on Amazon's Android App Store.
Calculator Plus, invented by Isabel Hughes and her father, Dublin native Aidan, has just become the highest-rated app in all categories out of a total of 83,981 apps on Amazon's Android App Store
It is the best-selling calculator app for the Kindle Fire tablet in the US and Europe – and has been downloaded over 2.5 million times. It is also the most downloaded calculator on the Windows 8 platform.
And the father and daughter duo have a second reason to celebrate as their ground-breaking Fraction Calculator Plus app has been named as Amazon's Free App of the Day in both the US and Europe on Monday May 20.
The Fraction Calculator app has two great features not found elsewhere: An innovative three-keypad layout to enter fractions and a large, easy to read, display that shows fractions the way you write them.
It is the number one selling Fraction Calculator on Android, Kindle Fire, iPhone, iPad and Barnes and Noble Nook tablet in the US.
Isabel came up with the idea for the chart-topping Fraction Calculator Plus while doing her mathematics homework after school with Aidan.
"We had a sheet of fraction problems to solve and it was taking forever, so I wondered if there was a good calculator for fractions available in the App Store," said Isabel, who lives with her dad in Seattle, Washington.
"It turns out that there wasn't so we sat down and made one that looked as realistic as possible. I never would have believed it would become a hit all over the world.
"All sorts of people have found a use for the fraction calculator – we have even been thanked by quilt makers who say that it has made their job much easier!"
Aidan, originally from Raheny in Dublin, is a former Microsoft software developer, and now heads up Digitalchemy, who have also had a major hit with Calculator Plus.
USA Today recently named Calculator Plus as one of their 25 essential Kindle Fire apps and Amazon have pre-installed it in their shop demo models across the US.
"The beauty of Calculator Plus app is that it remembers everything you calculate, which makes it perfect for running a bunch of tasks in tandem over a long period of time," said Aidan
"Again it came from Isabel and I bemoaning the fact that you lose everything when you turn a calculator off.
"Isabel has always had an intuition for seeing what people actually want in programs.
"When she was nine she brought an idea to the developers of Microsoft's Bing, and it was adopted into the search engine interface."
Aidan and Isabel have launched other apps, including Calculator Free, the best-selling Calculator app for Windows 8.


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WNBA, Teams, Marketers On The Ball To Honor 40th Anniversary Of Title IX
Special to NYSportsJournalism
June 5, 2012: The WNBA said it would join with its teams, players and marketing partners this season to celebrate the 40th anniversary of Title IX, the portion of the Education Amendments of 1972 that required gender equity for males and females in any program that received federal funding, including athletics and academics.
Among other events, the league said it would unveil special uniforms designed by adidas to be worn by four WNBA teams during two nationally televised games June 23 on ESPN: the Chicago Sky at Minnesota Lynx and the Los Angeles Sparks at Phoenix Mercury.
All uniforms for these games will feature "IX" in the front of the jerseys. Teams with jersey sponsors will maintain that branding, such as the Lynx and Sky with Boost Mobile. the Mercury and Lifelock and the Sparks and Farmers Insurance.
In addition, commemorative adidas WNBA Title IX shirts will be available for purchase at WNBAStore.com.
As part of the season-long festivities, all WNBA teams will host in-arena events featuring programming, discussion panels and halftime presentations to honor the anniversary.
"As the most successful women's sports league in the world, we truly believe the WNBA is a proof point of the impact of Title IX," WNBA president Laurel Richie said in a statement. "The women of the WNBA – and all of the men who enjoy the game or have daughters and sisters who dream of becoming professional athletes – are beneficiaries of this legislation. We are proud to recognize this important anniversary."
The league said that WNBA.com would feature a Title IX section, which will include daily content and editorial pieces on politicians, executives, coaches and athletes who initiated or benefited from this law.
Individual franchises will work with league and their own team marketing partners to honor the anniversary.
Among them:
• The Atlanta Dream will host a special "Women in Sports Night" at its Aug. 22 game. Several other franchises are also holding similar events. (See team Web sites for details.)
• The Chicago Sky will select nine women who have inspired change across Illinois to be part of a Title IX team. Each member will be honored at Sky home games and during a pre-game reception and on-court recognition.
• The Connecticut Sun will host a Title IX event and will feature special programming throughout the game, including video testimonials from Sun players and coaches and free giveaway items to fans attending the game.
• The Los Angeles Sparks will host a pre-game reception in honor of the Inspiring Women of the Title IX movement on June 24.
• The Phoenix Mercury are asking fans to submit stories of how Title IX benefited them, a friend or a family member. All who submit a story will receive a free ticket and an invitation to take part in an on-court celebration at the June 23 game.
• The Storm will celebrate Title IX and the role that sports play in the lives of girls and women with a season-long platform, including first-person stories from players, owners, and fans about the impact sports and Title IX. These accounts will be featured on the team Web site, in games and via broadcast.


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Having a food named after you seems like the ultimate legacy--until you consider someone like Gustave Doré, a French illustrator of the 19th century for whom the dish Estomacs de dinde à la Gustave Doré was named. (Hint: estomac means stomach, and dinde means turkey. Yeah.) What follows is a much sweeter list of legacies: a collection of desserts named after people (both real, and fictional).
CakeSpy Note: How was this list made? I started by first consulting Wikipedia's list of Foods Named After People, (which also served as the inspiration for this list); then I consulted other various sources and added a number of other desserts named after people which I discovered; then, each entry was expanded to include a description, interesting stories (and in some cases myth-busters!), and where possible, recipes. If you've got one to add, please leave a comment or send me an email!
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Big Hearted Al Candy Bar: Alas you won't find this one in drugstores: it was a short-lived confection named after an early-20th-century presidential candidate Al Smith (1873–1944).
Ali Babas: Alas, it's not the fictional character that this one is named after: per Wikipedia, though, "The original form of the baba was similar to the babka, a tall cylindrical yeast cake. The name means 'old woman' or 'grandmother' in the Slavic languages, and has nothing to do with Ali Baba; babka is a diminutive of the same word."
Alexandertorte: What's for sure is that this treat consists of pastry strips filled with raspberry preserves. Who invented it is a little hazier: Alexander I was gourmet Russian tsar who employed Antonin Carême. Per this site, Finland claims the creation, allegedly by Swiss pastry chefs in Helsinki in 1818, in anticipation of the tsar's visit there. Here's a recipe.
Gâteau Alexandra: Per Wikipedia, like her husband Edward VII, Alexandra of Denmark (1844–1925) was honored by an assortment of foods named after her when she was Princess of Wales and Queen. Besides this chocolate cake, there is consommé Alexandra, soup, sole, chicken quail, and various meat dishes.
Amundsen's Dessert: Roald Amundsen (1872–1928) was a great Norwegian polar explorer who ultimately met his end in an Arctic plane crash--allegedly he was served a was served this dessert before departing on his final flight, but I haven't been able to locate a recipe.
Anadama Bread: There are several legends behind this bread (including a family that claims ownership), so I'm going to go with my favorite one: "A fisherman, angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resultant bread, while cursing, 'Anna, damn her.' " Oh Anna, you may have been cursed, but the bread is so sweet, and delicious when liberally buttered. Here's a recipe from the wonderful Melissa Clark.
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Lady Baltimore Cake: Per What's Cooking America, A Southern specialty that in the present day has many recipe variations. A favorite wedding cake, this mountainous cake is a white cake topped with a boiled or "Seven Minute Frosting." What makes the cake so distinctive is the combination of chopped nuts and dried or candied fruits in its frosting. It takes its name from the main character in Owen Wister's Lady Baltimore. For more lore and a vintage recipe, visit The Old Foodie.
Battenberg cake (also called window cake): Per Wikipedia: This is a sponge cake which, when cut in cross section, displays a distinctive two-by-two check pattern alternately colored pink and yellow. The cake is covered in marzipan and, when sliced, the characteristic checks are exposed to view. These coloured sections are made by dying half of the cake mixture pink, and half yellow, then cutting each resultant sponge into two long, uniform cuboids, and joining them together with apricot jam, to form one cake. Though the origins of the name are not clear, it is rumored that the cake was created in honor of the 1884 marriage of Queen Victoria's grand-daughter to Prince Battenburg, with each of the four squares representing each of the four Battenburg Princes: Louis, Alexander, Henry and Francis Joseph. Here's a recipe.
Sarah Bernhardt Cakes: This sweet seems to waver between cookie and cake, but generally consists of a rich, nutty filling enrobed in chocolate. Either way, they take their name from famous French actress Sarah Bernhardt (1844–1923). Here's a recipe.
Betty: A Betty (or frequently, Apple Brown Betty) is a dessert which consists of a baked pudding made with layers of sweetened and spiced fruit (commonly apples) and buttered bread crumbs. It is usually served with a lemon sauce or whipped cream. The thing I can't tell you is who Betty is (do you know?); however, I can share a recipe I found.
Bismarck: Is the filled doughnut named for Otto Von Bismarck? Some say yes, some say no, but I like the explanation on Joe Pastry:
Some claim Bismarcks are called Bismarcks because Otto von Bismarck was fond of them. There's really no proof of this, since the only thing Bismarck was actually known to have an appetite for were small Northern European nation states. My guess is that the Bismarck got its name not because the Iron Chancellor loved to eat them, but because, being fairly plump pieces of pastry, they rather resembled him (he was not a thin man). But who really knows?
Either way, here's a recipe.
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Charlotte Corday: This ice cream dessert, dreamed up by Charles Ranhofer of Delmonico's, is named after Charlotte Corday (1768–1793), the assassin of the radical Jean-Paul Marat. The directions, from Ranhofer's The Epicurean Part Two are as follows:
Obtain some round crimped paper cases; cover the bottoms and sides with uncooked Andalusian ice cream and fill the centers with biscuit glacé preparation with vanilla, adding a little maraschino to it; also put in some candied orange peel cut in exceedingly thin fillets; powder the tops with pulverized macaroons and cover this with Andalusian ice cream and candied fruits. Lay them in a freezing box for an hour to finish freezing.
Apple Charlotte: Per What's Cooking America, This is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. This dessert was originally created as a way to use leftover or stale bread. Some historians think that this sweet dish took its name from Queen Charlotte, known as being a supporter of apple growers.
Charlotte Russe: A cold dessert of Bavarian cream set in a mold lined with ladyfingers; it was invented by the French chef Marie Antoine Carême (1784–1833), who either named it in honor of his Russian employer Czar Alexander I ("Russe" being the French equivalent of the adjective, "Russian") or Queen Charlotte (1744–1818), wife of George III.
Chiboust cream: This heavenly substantce is a crème pâtissière (pastry cream) lightened with whipped cream or stiffly beaten egg whites. It is eponymously titled for the French pastry chef Chiboust who invented it in the 1840s, intending to use it to fill his Gâteau Saint-Honoré. The filling is also sometimes called Saint-Honoré cream, and I have also seen cream filled pastries called simply Chiboust. Check out this recipe which includes vanilla chiboust (along with caramelized bananas and doughnuts? Booyea!).
Peach pudding à la Cleveland: Another dish by Charles Ranhofer, named for Grover Cleveland (1837–1908), 22nd and 24th U.S. president--although Cleveland was reputed to not much like French food.
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Little Debbie Cakes: Oh, to have an entire line of snack cakes named after you! Such is the case of the Little Debbie Brand--the story goes as follows (via the Little Debbie website):
In 1960, McKee Foods founder O.D. McKee was trying to come up with a catchy name for their new family-pack cartons of snack cakes. Packaging supplier Bob Mosher suggested using a family member's name. Thinking of what could be a good fit for the brand, O.D. arrived at the name of his 4-year-old granddaughter Debbie. Inspired by a photo of Debbie in play clothes and her favorite straw hat, he decided to use the name Little Debbie® and the image of her on the logo. Not until the first cartons were being printed did Debbie's parents, Ellsworth and Sharon McKee, discover that their daughter was the namesake of the new brand.
Oh, and if you want more Little Debbie fun, check this out.
Desdemona: Per The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide This is a pastry composed of two 3-inch round biscuits sandwiched together with vanilla whipped cream, brushed with apricot glaze, and covered in a kirsch-flavored fondant; it is named after the wife of Othello in the Shakespeare play. I only wish I had a recipe!
Dione's Chocolate Roll: This very chocolatey jellyroll style cake was the single dessert served at onetime NYC eatery The Egg Basket, and was named for proprietress Dionne Lucas. A recipe can be found in Maida Heatter's Great Desserts, and a variation can be found here.
Doboschtorte or Dobostorta: Per Wikipedia, It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original cake is without coat, since it was a slice of a big cake. It is named for its creator, Hungarian pastry chef Josef Dobos. Just look at this recipe.
Hello Dolly Bars: I'll be honest. I don't know the story behind the name of these bars, which also go by "Seven Layer Bars"--but I love the taste enough to include them in this roundup. Here's a recipe.
Lorna Doone: This packaged shortbread cookie made by Nabisco takes its name from the character of the same name in the novel Lorna Doone: A Romance of Exmoor (read more here). Want to try to make your own at home? Try this recipe.
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Mamie Eisenhower fudge: This rich, creamy fudge (which is also called "Million Dollar Fudge") takes its name from the first lady and the wife of U.S. President Dwight D. Eisenhower, Mamie D. Eisenhower. It was her contribution to a 1950's collection of recipes published by Women's National Press Club of Washington, D.C. Here's the recipe as it appeared in that book.
Elvis: I am going to go ahead and say that the banana, peanut butter and fluff combination is associated enough with Elvis to make the list. Uses for the flavor combination range from his favorite sandwich to pies and cakes. Here's just one wonderful recipe.
Essie's Cookies: This recipe, which I found in Betty Crocker's Cooky Book
, is a simple rolled cookie with almond extract; as to who Essie is, I haven't the faintest, but here's a recipe.
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Bananas Foster: This dish which beautifully melds bananas, booze, and fire, is named after Richard Foster, regular customer and friend of New Orleans restaurant Brennan's owner, which is where the dish originated. Here's the Brennan's recipe!
Frangipane: This is an almond pastry filling and tart, named for Marquis Muzio Frangipani, a 16th-century Italian of the Frangipane family (also known as Cesar Frangipani) living in Paris. He also invented a well-known bitter-almond scented glove perfume, used by Louis XIII. As for a recipe? How 'bout an apricot, cherry, and frangipane tart?
Joe Frogger: These molasses-rich cookies take their name from "Black Joe", whose partner, Lucretia Brown, invented the recipe.Find a recipe and more lore here.
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Cherry Garcia ice cream: This is a cherry and chocolate flake-flecked ice cream homage to Jerry Garcia of the Grateful Dead by Ben & Jerry. And, there's actually a recipe to make it yourself at home!
Garibaldi biscuits: These raisin or currant-filled English biscuits were named for Giuseppe Garibaldi (1807–1882), an Italian patriot and leader of the drive to unite Italy, after his wildly popular visit to England in 1864. (Per Wikipedia, There is also a French demi-glâce sauce with mustard and anchovies, and a consommé named after him.)
German chocolate cake: It's named after a good German, but he wasn't actually German. This chocolate and coconut throwback to the 1950's to Sam German, who developed Baker's German's Sweet Chocolate (which falls somewhere between milk and semi-sweet) in 1852. Here's a recipe.
Gianduja: Per Wikipedia, this is a sweet chocolate containing about 30% hazelnut paste, invented in Turin by Caffarel and Prochet in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, the Italian region where hazelnut confectionery is common. Here's a recipe from Dana Treat for gianduja mousse!
Graham crackers: These s'more-mobiles take their name from Graham flour, which in turn takes its name from Sylvester Graham, 19th-century American Presbyterian minister and proponent of a puritan lifestyle based on teetotalling, vegetarianism, and whole wheat, who probably twists uncomfortably in his grave every time a deliciously chocolatey, marshmallowy s'more is devoured. Remember when CakeSpy introduced the world to S'moreos?
Bombe Grimaldi: Per Wikipedia, this kümmel-flavored frozen dessert probably named for a late-19th-century member or relative of Monaco's royal Grimaldi family. There is also an apple flan Grimaldi. However, I don't think either of these are related to the pizza.
Gundel Palacsinta: This is a crêpe-like pancake stuffed with rum-infused raisins and nuts and served with a chocolate-rum sauce, named for (and invented by) Hungarian chef Gundel Károly. Recipe? This one sounds good to me.
Gypsy Bar: Apparently there was a candy bar named after Gypsy Rose Lee (you know, the one that the musical was based on!). What flavor is it? Sorry friends, I am not sure.
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Hamantash (or Hamantashen): A small pastry allegedly named for the hat of the cruel Persian official outwitted by Queen Esther and hanged, Haman, in the Book of Esther. Hamentashen are traditionally eaten at Purim. You can read more here and find a recipe here!
Heath bar: This American "English toffee" bar is named for brothers Bayard and Everett Heath, Illinois confectioners who developed it in the 1920s and eventually turned the local favorite into a nationally popular candy bar. Here's a homemade Heath Bar recipe!
Oh Henry!: This candy bar, introduced by the Williamson Candy Company in Chicago, 1920, was named for a young man who frequented the company store and was often called (or perhaps admonished?) with said phrase.
Hernani Biscuit: Another Charles Ranhofer special, comprised of a Savoy biscuit with marmalade, fondant, chocolate and pastilles; possibly named for the rascal in Victor Hugo's play.
Hershey Bar: To say that Hershey is "just a chocolate bar" would be a vast understatement. It's a company, a product...and a town! And it is all named for the guy who started it all, Milton S. Hershey, who developed the bar in 1900. Read more here.
Hiroko: This raspberry Grand Marnier cream cake tart (cake and tart! at once!) takes its name from pastry chef Hiroko Ogawa; a recipe can be found in Rose Levy Beranbaum's The Pie and Pastry Bible .
Gâteau Saint-Honoré: Per Wikipedia,
this dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honore piping tip. The pastry is named for the French patron saint of bakers, confectioners, and pastry chefs, Saint Honoré or Honorius (d. 653), Bishop of Amiens. The pastry chef Chiboust (see Chiboust cream) is thought to have invented it in his Paris shop in 1846.
Houdini Bar: I am not sure about the origins of this delicious cream cheese, yellow cake, nut and coconut bar cookie, but I discovered it fairly recently; it is said to be named because the bars are so delicious they disappear as quickly as the famous magician. Here's the recipe.
Humboldt pudding: Another Ranhofer special, an elaborate molded pudding named after Alexander von Humboldt (1769–1859), the famous explorer and influential naturalist.
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Iago: Per The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guidethese pastries are composed of two 2-inch round biscuits sandwiched together with coffee-flavored pastry cream, brushed with apricot glaze, and covered in coffee-flavored and colored fondant. They take their name from the villain in Shakespeare's Othello.
It Bar: The connection is perhaps indirect, but this candy bar of yesteryear took its name after "It" girl Clara Bow.
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Cousin Jack Cookies: This name is more symbolic, a "Cousin Jack" being a catchall term to describe the working-class miner immigrants from Cornish who settled in the midwest--but these drop cookies with currants are worth noting. Here's a recipe.
Apricots with rice à la Jefferson: Another Ranhofer delight! At the time of its invention, Ranhofer used a recently developed strain of Texas rice. It was aptly named, as apparently (per Wikipedia) Jefferson was very interested in improving American rice culture.
Johnnycake: These corn cakes were not sweet, but they were some of the earliest pancakes in the USA! However, to do some myth-busting, they aren't actually named for a guy named Johnny. Per What's Cooking America,
The origin of the name johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John. They were also called journey cakes because they could be carried on long trips in saddlebags and baked along the way. Some historians think that they were originally called Shawnee cakes and that the colonists slurred the words, pronouncing it as johnnycakes. Historians also think that "janiken," an American Indian word meant "corn cake," could possibly be the origin.
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Kaiserschmarrn: Per Wikipedia, this is a light, caramelized pancake made from a sweet batter with flour, eggs, sugar, salt and milk, baked in butter. But even better than the delicious treat is the story behind it:
It is generally agreed that the dish was first prepared for the Austrian Emperor Francis Joseph I (1830–1916). There are several stories. One apocryphal story involves the Emperor and his wife, Elisabeth of Bavaria, of the House of Wittelsbach. Obsessed with maintaining a minimal waistline, the Empress Elisabeth directed the royal chef to prepare only light desserts for her, much to the consternation and annoyance of her notoriously austere husband. Upon being presented with the chef's confection, she found it too rich and refused to eat it. The exasperated Francis Joseph quipped, "Now let me see what "Schmarrn" our chef has cooked up". It apparently met his approval as he finished his and even his wife's serving. Thereafter, the dessert was called Kaiserschmarrn across the Empire.
Here's a recipe.
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Lafayette Gingerbread: Per Saveur, according to tradition, this gingerbread was named after General Lafayette in the 1780s after George Washington's mother served him a piece, captivating him forever. Saveur also has a recipe.
Lamingtons: Per Joy of Baking, Lamingtons are very popular in Australia and consist of a small square of white cake (sponge, butter, or pound) that is dipped in a sweet chocolate icing and then rolled in desiccated coconut. I suspect Lord Lamington (Governor of Queensland from 1896 - 190l), their namesake, might be surprised at how popular these cakes have become. Joy of Baking also features a recipe.
Lane Cake: Per this site, Lane Cake is a quintessential Southern dessert, with a signature filling of a rich coconut and raisin mix. It has been around at least since the late 1800s, when Emma Rylander Lane, of Clayton, Alabama, won first prize with it at the Alabama State Fair. The Lane cake appeared in her cookbook in 1898, when it was called "Prize Cake." Here's a recipe.
Leibniz-Keks: This German butter biscuit (similar to petit beurre biscuits) is named for philosopher and mathematician Leibniz, although as Wikipedia informs, ". The only connection between man and biscuit is that Leibniz was one of the more famous residents of Hanover, where the Bahlsen company is based."
Lindy Candy Bar: This candy bar was named for Charles Lindbergh, the famous pilot who was first to fly solo, non-stop, across the Atlantic Ocean. He also had another bar named after him: the "Winning Lindy."
Sally Lunn: Sweet, yeast-risen buns which are considered a British classic. They are traditionally served warm, split in half and spread generously with butter or cream. So who is Sally? Well, some claim that the chef who invented them in Bath, England was named Sally Lunn. Others claim that the name actually comes from the phrase "sol et lune", a French cake. Yet others claim that it is derived from the Alsatian bread solilmeme, a rich type of brioche. Whatever the true story is though, bet you'll enjoy this recipe (which can be translated).
Lussekatter (or, St. Lucia buns): These yeast-and-saffron buns are named for Saint Lucia of Syracuse (283–304), whose name day on December 13 was once considered the longest night of the year. Lucia means "light", and these buns certainly are a ray of shining sweetness on a cold, dark night. Here's a recipe.
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Madeleine: These tres-Frenchie sponge cake cookies are best known for their shape (usually a scalloped shell) and for their famous writeup in Proust's Remembrance of Things Past. Alas, which Madeleine inspired the name is a bit less clear. Per Wikipedia, some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the Madeleine's history. Want a recipe? How about Orange and Brown Butter madeleines, via Cannelle et Vanille?
Bain-Marie: This isn't a food, but it's a term often seen in sweet recipes: a bain-marie is a double boiler; it was initially developed for the practice of alchemy, but pretty early on it became evident that it's a great asset to baking too. But who is the Marie to whom the name can be attributed? According to Wikipedia, there are a few theories:
- According to culinary writer Giuliano Bugialli, the term comes from the Italian bagno maria, named after Maria de'Cleofa, who developed the technique in Florence in the sixteenth century.
- Alternatively, the device's invention has been popularly attributed to Mary the Jewess, an ancient alchemist traditionally supposed to have been Miriam, a sister of Moses.[citation needed] The name comes from the medieval-Latin term balneum (or balineum) Mariae—literally, Mary's bath—from which the French bain de Marie, or bain-marie, is derived.
- According to The Jewish Alchemists, Maria the Jewess was an ancient alchemist who lived in Alexandria—although this would seem to contradict the tradition that she was Moses' sister: Alexandria was founded by Alexander the Great in 334 BC, while Moses is thought to have lived around 1450-1200 BC.
Poires Mary Garden: This dessert dish was created by Escoffier (who also created Peach Melba and several other dishes in honor of various famous ladies) for Mary Garden (1874–1967), a popular opera singer in Europe and the U.S. at the turn of the century.
Mary Jane: This peanut butter and molasses candy bar (alas, the one we never ate from our trick or treating bounty) was developed by Charles N. Miller in 1914; it's named after his favorite aunt.
Mars Bar: Think this chocolate bar is cosmically good? Well, you're right, but the name's inspiration isn't planetary: it comes from Frank C. Mars, whose mother taught him how to make candy at an early age and ultimately started the Mars candy company.
Massillon: This is a small French almond pastry is named for Jean-Baptiste Massillon (1663–1742), a famous preacher of his day who was, for a time, favored by Louis XIV (they later had their differences). The pastry originated in the town of Hyères, where Massillon was born, proud of their hometown hero. Alas, I was not able to easily find a recipe!
Peach Melba: A post-dinner dish of peaches and raspberry sauce accompanying vanilla ice cream. This sweet treat was invented by famous chef Chef Auguste Escoffier at the Savoy Hotel in the 1890s, after he heard the famous singer Nellie Melba performing at Covent Garden. Should you prefer sweet treats to sweet music, here's a recipe.
Mozart: Per Manna Cafe, "The composer Wolfgang Amadeus Mozart (1756–1791) scored this ball of pistachio and almond marzipan with an outer layer of nougat coated with bitter chocolate in 1890 in Salzburg. Eat your heart out, Salieri!"
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Nadege Tart: This lemon curd tart is unique in that it is devoid of starch; it is named for Nadege Brossllet and a recipe can be found in Rose Levy Beranbaum's The Pie and Pastry Bible
Napoleon: Though few will argue that this treat, composed of cream and flaky pastry layers all topped with a decorative fondant icing, is extremely tasty, there is some argument over the name. Some say that this pastry it is named for the emperor; however, what is more likely is that it is actually named for the city Naples. To that point--in France, they don't even call them Napoleons, they call them mille-feuille.Here's a recipe.
Nesselrode Pudding (and Nesselrode Pie): This chestnut-rich (sometimes secretly supplemented with cauliflower!) confection takes its name from Russian diplomat Count Karl Robert von Nesselrode (1780–1862). As a pie, Nesselrode enjoyed a vogue in the New York area in the 1950s, but has all but disappeared. Read about my relentless search for the pie here.
Marshal Ney: Per Wikipedia, This is an elaborate Ranhofer dessert, comprised of molded tiers of meringue shells, vanilla custard, and marzipan, is named after Napoleon's Marshal Michel Ney (1769–1815), who led the retreat from Moscow and was a commander at Waterloo.
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Bath Oliver biscuits: These digestive biscuits (I know! How appealing!) were dreamed up by Dr. William Oliver (1695–1764) of Bath, England--two guesses as to where the name comes from. These biscuits aren't actually very sweet, but I really wanted something to bulk up (get it?) the "O" section of this list.
Othello: Per The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide , this pastry is composed of two three-inch round biscuits, similar to ladyfingers, sandwiched together with chocolate pastry cream, brushed with apricot glaze, and completely covered with chocolate fondant.
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Pastilles: These flavored candylike tablets were named for and invented by Giovanni Pastilla, Italian confectioner to Marie de Medici.
Pâte à Panterelli: This early version of what would become Choux pastry is named for Panterelli, a chef for Catherine de Medici who was brought to France from Italy. He had a dough recipe which became known as Pâte à Panterelli. This is the dough that was altered and perfected to become what we now know as choux pastry--and anyone who has ever had a cream puff knows what an important service Panterelli provided to all of mankind.
Pavlova: This lovely and light fruit and meringue dessert is named after the famous Russian ballerina Anna Pavlova (1881–1931), famous Russian ballerina; both Australia and New Zealand have claimed to be the places of invention, though it looks good for Australia in my opinion, as it is their national cake and all. One thing is for sure though: the ballerina only shared a "light as air" similarity with the dessert; I've heard it is unlikely she ever partook. Here's a recipe.
Praline: To clarify: we're talking about the French type of praline here, which is a caramelized almond confection-- Per Wikipedia, it takes its name from César de Choiseul, Count du Plessis-Praslin (1598–1675), by his officer of the table Lassagne, presented at the court of Louis XIII. The caramelized almond confection was transformed at some point in Louisiana to a pecan-based one (probably because of availablility?). Though it's not the authentic French version, Paula Deen's Pecan Praline recipe looks mighty good.
Toronchino Procope: Another Ranhofer confection! This ice cream dessert was named after the Sicilian Francesco Procopio dei Coltelli, whose Café Procope, which opened in Paris in 1686, is cited as the first flavored ice joint in the City of Lights!
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Queen Elizabeth Cake (Canada): What's the story behind this rich date-based cake? According to Practically Edible,
Apparently the recipe might have been sold, for 15 cents a copy, as a fund-raiser during the Second World War, and as Queen Elizabeth, the Queen Mother, was very popular in Canada and rallied people during the war, it may have been named in her honour there. It definitely appeared in war-time cookbooks during the 1940s. It re-appeared in Canadian cookbooks in 1953, for the coronation of Queen Elizabeth II, and since then, due to its ease, has been a staple at country fairs since then. It is also known in the UK and in the States, though it's not as ubiquitous there as it is in Canada.
Practically Edible also has a recipe.
Queen Elizabeth Cake (USA): This is a fruit-and-whipped cream cake which was made in the 1950's by Chicago area bakery Deerfield's in honor of a Chicago visit by Queen Elizabeth; it's still one of their popular cakes. It seems to be unrelated to the Queen Mother's cake in flavor, it is nonetheless named for the same queen.
Queen Mother's Cake: A flourless chocolate cake which, according to Wikipedia, was served to Queen Elizabeth (Queen Mother) in the 1950s by her friend Jan Smeterlin (1892–1967), well-known Polish pianist. Smeterlin had acquired the recipe in Austria, and the Queen Mother's fondness for the cake produced its name, via either Smeterlin, food writer Clementine Paddleford or dessert maven Maida Heatter.
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Sally Rand: Another candy bar named for a stripper! You won't find it anymore, but it took its name from the (in)famous Sally Rand.
Reggie Bar: Another now-extinct candy bar, this one was named for Reggie Jackson, the American baseball icon.
Rigó Jancsi: Per Wikipedia, this Viennese cube-shaped chocolate sponge cake and cream pastry is named after the famous Gypsy violinist, Rigó Jancsi (by Hungarian use, Rigó is his last name, Jancsi his first, called literally 'Blackbird Johnny'). Here's a recipe!
Robert E. Lee Cake: This lemon layer cake hails from the American south and is named for American Civil War General Robert E. Lee (1807–1870). Here's a recipe (and here's more of the story)!
Robert Redford Cake: Also called "Better than Robert Redford Cake" or "Better than Sex Cake", I've never quite understood the appeal of this cream cheese n' pudding layered confection, but to each his (or her) own. Here's a recipe.
Strawberries Romanoff: I love the story I found on Epicurious:
When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hottest item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.
Incidentally, Epicurious also has a recipe.
Rosalinda: Per The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide, this pastry is comprised of
two three-inch round biscuits, similar to ladyfingers, sandwiched together with rosewater or kirsch-scented whipped cream, brushed with apricot glaze, and covered in pink rosewater or kirsch-flavored fondant.This pastry takes its name from the character Rosalind in Shakespeare's As You Like It.
Runeberg Cake (Also Runebergintorttu / Runebergstårta): This is a cake comprised of a dry almond cake infused with a splash of rum and topped with a ring of icing and a healthy dollop of jam. It was made in honor of the Finnish poet Johan Ludvig Runeberg (1804–1877) by his wife, Fredrika. It's frequently served on February 5th (Runeberg Day, natch!). There is also a variation of this called the Fredrika-pastry. Here's a goodlookin' recipe.
Baby Ruth candy bar: Who is the real Baby Ruth that this chocolate covered caramel-and-nut confection? Per this site there are three theories:
- The bar was named after "Baby" Ruth Cleveland, the first-born daughter of President Groveland Cleveland.
- The bar was named after baseball slugger George Herman "Babe" Ruth.
- The bar was named for a granddaughter of Mrs. George Williamson, Mrs. Williamson being the wife of the president of the Williamson Candy Company and one of the developers of the "Baby Ruth" bar formula. Explanation #1 is the "official" explanation that has been proffered by the Curtiss Candy Company since the 1920's.
Sonia Rykiel Chocolate Tart: This tart is described in Dorie Greenspan's Paris Sweets
as "filled with chocolate ganache and topped with a sunburst of sliced bananas, one of Sonia Rykiel's favorite fruits, and, with chocolate, one of the world's best flavor combinations"; it was created by chocolatier Christian Constant in honor of the chocolate-loving clothing designer. Here's an adaptation of the recipe with caramelized bananas.
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Sachertorte: Per What's Cooking America,
Sacher Torte is a famous Viennese cake, probably the most famous chocolate cake of all-time. It consists of chocolate sponge cake cut into three layers, between which apricot jam are thickly spread between the layers and on the top and sides of the cake. The whole cake is then iced with a velvet-like chocolate and served with a side dish of whipped cream.
It was created by pastry chef Franz Sacher (1816-1907) in 1832 for Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria, the Austrian State Chancellor, and it is for him that it is named. However, that's not all there is to the story--read about the drama of the Sachertorte here!
Though this one isn't the traditional cake, I find these Sacher Bites fascinating (and delicious-looking).
Sal-de-Dand Bar: Per Confectionarium, this was the first candy bar named after a stripper – Sally Rand, whose "fan dance" at the 1933-34 Chicago World's Fair shocked and titillated the nation.
Salambô: Per The International Dictionary of Desserts, Pastries, and Confections: A Comprehensive Guide, this is an "individual round pastry made from a choux pastry puff and filled with kirsch-flavored pastry cream; the top is dipped in hat caramel or iced with gren fondant and sprinkled with shaved chocolate. It was named for the heroine in a novel which was also adapted into an opera."
Queen of Sheba cake: Or, if you're feeling authentic, the French Gâteau de la reine Saba, this is a chocolate cake which takes its name from the ancient African Queen of Sheba, famous guest of King Solomon of Israel. Check it: here's a recipe.
Simnel Cake: Per Wikipedia, this is
a light fruit cake, similar to a Christmas cake, covered in marzipan, and eaten during Lent or at Easter in Great Britain, Ireland and some other countries. A layer of marzipan or almond paste is also baked into the middle of the cake. On the top of the cake, around the edge, are eleven marzipan balls to represent the true disciples of Jesus; Judas is omitted.
and as it goes on to tell us,
A popular legend attributes the invention of the Simnel cake to Lambert Simnel, but this is clearly false since the Simnel cake appears in English literature prior to Lambert's escapades.
Here's a recipe.
Savarin: This is a yeast-raised sweet cake soaked in Kirsch or rum; it is named for the legendary chef Brillat-Savarin. Here's an interesting recipe!
Schillerlocken: These cream-filled pastry rolls are said to have been inspired by the curly hair of German poet Friedrich von Schiller (1759–1805). Here's a recipe.
Crepes Suzette: This sweet and boozy crepe confection is undeniably delicious, but who the "Suzette" in question was is a bit of a mystery--as for my favorite story? According to The Old Foodie, "The favoured myth is that she was the mistress of Edward, Prince of Wales (the future Edward VII), although he vehemently denied knowing anyone by that name (surprise! surprise!)." Here's a recipe.
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Talleyrand: This cherry-and-booze dish is named for epicurean French statesman Charles Maurice de Talleyrand-Périgord (1754–1838). An influential negotiator at the Congress of Vienna; Antonin Câreme worked for him for a time, and Talleyrand was instrumental in furthering his career; hence the bevy of dishes named after him. Here's a recipe.
Tarte Tatin: This upside-down tart can be made with a variety of different fillings; the style is sometimes called à la Demoiselles Tatin, after the two sisters who are said to have invented it, Stephine Tatin (1838–1917) and Caroline Tatin (1847–1911), who ran the Hotel Tatin in Lamotte Beuvron, France. As lore has it, Stephine allegedly invented the upside-down tart accidentally in the fall of 1898. The pastry in fact may be much older, but they gave it a name. Here's a recipe.
Shirley Temple: Per Wikipedia, A Shirley Temple (also known as a Grenadine Lemonade) is a non-alcoholic mixed drink made with ginger ale or Sprite or 7 Up and grenadine syrup garnished with maraschino cherries. The Royal Hawaiian Hotel at Waikīkī in Honolulu, Hawaii claims to have invented the Shirley Temple cocktail in the 1930s; it was named for the famous child actress Shirley Temple, who often visited the Royal Hawaiian Hotel. Here's a recipe.
Alice B Toklas Brownies: The connection is legitimate, if tenuous. Her so-called "autobiography" had actually been largely written by Toklas' lifelong companion, Gertrude Stein, who died before its completion. According to this article, "With the deadline only a few months away, Toklas, then in her mid-70s, found herself half a book shy. So she began soliciting recipes from her artsy friends"--one of which was Brion Gysin's recipe for "Haschich Fudge". While the editors stateside removed the recipe, the British version didn't, and the media blitz began. An in a case of "you can't unring that bell", her name became associated with cannabis foods, most famously "Alice B. Toklas brownies" (or "Alice Toke-less" brownies) forever and ever amen.
Tootsie Rolls: To tell you the truth, I've never been exactly sure what Tootsie Rolls are, but they sure are sweet. They're named for Clara "Tootsie" Hirshfield, the small daughter of Leo Hirshfield, developer of the first paper-wrapped penny candy, in New York in 1896. Hey, if you have any leftover Tootsie Rolls from Halloween, why not try this recipe?
Tortoni or Biscuit Tortoni: This is a type of ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons. It is named for a gentleman named Tortoni, who is said to have invented the dish while working at the Parisian eatery Café Velloni. Later on he bought the place and renamed it the Café Tortoni. Here's a recipe.
Truman Pudding: Also called Bess Truman's Ozark Pudding, this fruit-and-nut pudding is served warm; it is said to have been one of Harry Truman's favorite recipes from wife Bess Truman's baking repertoire. Here's a recipe.
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Victoria Sponge or Sandwich Cake: This cake, which combines light sponge cake with cream and fruit, is named for Queen Victoria (1819–1901). Apparently, according to Wikipedia, many other dishes are named for the British Queen, including sole, eggs, salad, a garnish, several sauces, a cherry spice cake, a bombe, small tarts, and more. Here's a Victoria Sponge Cake recipe.
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Pears Wanamaker (also called poires Wanamaker): The only reference I could find to this dish was in a 1971 issue of New York Magazine! It is said that the dish was likely named for the Philadelphia merchant family Wanamaker, particularly the son Rodman Wanamaker (1863–1928) seems most likely to be the inspiration for this dish; he went to Paris in 1889 to oversee the Paris branch of their department store. When he returned to the U.S. in 1899, he kept his Paris home and contacts (and pear recipes?).
Washington Pie: A cream pie which takes its name from George Washington--you know, that guy. Here's a recipe!
Wibele: These pastries are made of egg white, vanilla sugar, flour and confectioners' sugar and shaped like figure-eights; they are named after Jakob Christian Carl Wibel, who is said to have invented it in 1763 in Langenburg, Germany. If you happen to be in Germany, it looks like you could probably get some wibele here!
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Zserbo: Per Manna Cafe, Emil Gerbeaud (Zserbo) arrived in Budapest from Paris in 1882. The signature four-layer pastry in his eponymous café, which still remains in Vörösmarty Square, is made with apricot (barak) and walnut (dios) fillings and a rich chocolate icing on top.


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Archive for 2016
December 19, 2016
Happy Holidays from Cabinet Report
(Calif.) With many schools closing for the holidays and many of our readers taking time off, we will also be taking a brief respite to recharge and begin planning for 2017. Thank you all for supporting our efforts, and we hope you have a wonderful holiday season. Cabinet Report will suspend operations beginning Dec. 19 and resume on Jan. 3. See you in the New Year!CONTINUE READING
December 15, 2016
State looks to distribute big absenteeism grant this year
UPDATED (Calif.) State officials charged with allocating $29 million in grant money aimed largely at reducing chronic absenteeism are hopeful about getting most of that money awarded this fiscal year with an application process starting perhaps in March.CONTINUE READING
December 14, 2016
Parents say kids neither college nor career ready
(N.Y.) Low-income and minority families do not believe their children are graduating from high school prepared for the rigor of college-level work, according to a new survey.CONTINUE READING
December 13, 2016
States push forward with new accountability measures
(Okla.) Like many states, education officials in Oklahoma want to use chronic absenteeism as one of their five indicators for measuring school success.CONTINUE READING
December 12, 2016
Making Native American history a core subject
(Wyo.) Lawmakers are gearing up to establish a mandatory statewide curriculum for Native American history and culture in Wyoming as part of a long-term priority of teaching a more accurate state history.CONTINUE READING
December 08, 2016
Adequacy of school funding–an issue for another year?
(Calif.) With the state's fiscal outlook as good as it has been perhaps in a decade, and now with Democrats holding a supermajority in both houses of the Legislature, some within the education community might have thought a conversation over the adequacy of school funding would finally happen.CONTINUE READING
December 08, 2016
STEM grants funding environmental projects
(Miss.) Science and engineering teachers throughout coastal Mississippi are receiving money to help fund meaningful lessons and provide resources on environmental health and sustainability.CONTINUE READING
December 07, 2016
Tornado shelters in Texas schools tabled amid talks of cost
(Texas) Winds up to 210 mph bombarded an elementary school in Oklahoma in 2013, killing seven students. Two years later, winds of 165 mph dismantled a Texas elementary school.CONTINUE READING
December 07, 2016
If Trump truly supports choice he'll leave well enough alone
There can be little question that Donald Trump has been one of the least predictable candidates ever to attain a high office–not to mention the presidency–and to a certain extent, his attainment was assisted by his very unpredictability. In that regard, Speaker Paul Ryan said just last Sunday on 60 Minutes, "He's going to be an unconventional president."CONTINUE READING
December 06, 2016
CA charters rebuff Trump on immigrants and vouchers
(Calif.) In another clear sign that politics in the Golden State play out far differently than the rest of the country, the state's leading charter school organization issued a statement Monday distancing itself from the Trump administration on two key issues–immigration and vouchers.CONTINUE READING


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Mobile Laser Tag and Mini Putt
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