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Strawberry Yogurt Mousse
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.#Welchs #WelchsChia #CollectiveBias
This yogurt mousse is an easy, lightened up dessert, delicately sweetened with Welch's Chia Strawberry Fruit Spread.
Today I'm sharing with you a lightened up dessert that you can feel pretty good about eating. I mean, it's not totally guilt free. It's not like, sweetened with dates, and vegan (it's actually quite far from vegan. sorrynotsorry). But it is simply made with ingredients that you can feel good about.
Do you have any New Years resolutions? I totally forgot this year. I don't know, I've been busy, I guess! I never keep them anyways, and I'm pretty sure I just say the same thing every year. Exercise more, eat healthier, lose baby weight. Same ol' same ol'. Unfortunately, I eat a lot of sweet things. I blog about food though, and mostly desserts! What can I do?
I suppose one step is to at least occasionally introduce you to desserts that are a little more on the healthier side, right? So that's what I'm doing today. I think this would actually be a good Valentine's dessert for someone who wants to keep things lighter. The yogurt mousse is an off-white, sliiiiightly leaning towards pink, and the topping is red. Pink(ish… okay fine, off-white) and red. Perfect.
First, that red stuff that I so artfully placed on top of the mousse. It's Welch's chia strawberry fruit spread. It's like jam but… it uses chia seeds (700 seeds per serving!) to get that "jam" consistency. Cool huh? Chia seeds are super good for you, so it's kind of a cheater way to get some extra goodness in your diet. The ingredient list is pretty simple, without any GMO's, preservatives, artificial stuff, or high fructose corn syrup. You can read all about it at Welch's. It also comes in their classic concord grape!
This mousse has no extra added sugar (note: there's sugar in the spread), and it's rather lightly sweetened. If you have a sweet tooth, just spoon a little more of the spread on top, to taste. Disclaimer though… it's not low fat. It has cream in it, and I personally used full fat Greek yogurt in it. You can sub a lower fat Greek yogurt, but you gotta keep the cream.
Can I tell you something though? I don't think high fat dairy products are necessarily bad for you. In moderation. I mean, I feel good about giving this to my kids, because I give them 2% or whole milk (per pediatrician instruction) and I always give them full fat Greek yogurt!
It's such a light fluffy dessert that I actually found myself eating it for breakfast. I mean, follow along here…if you can have jam on toast of breakfast, and you can have yogurt with granola, then why can't you have yogurt mousse that's only sweetened with jam/fruit spread? RIGHT? Genius.
By the way, I picked up the chia spread at Walmart. It's in the Jelly, PB, ketchup aisle. You know the one. I think I might go back and get the chia grape when I run out of the grape jelly I have in the fridge. Honestly, it's about the baby steps when it comes to eating healthier. Grape spread with a bunch of chia seeds is an upgrade from just grape jelly. HEY! I'm fulfilling my New Years resolutions that I didn't even make this year. Woohoo!
How's this for an artsy little picture? My husband was helping me take pictures and he said, "Oooh! Why don't we do one where… The spoon is vertical". And there you have it, folks. Vertical spoon. What do you think? Totally artsy and cool? Or so awkward looking?
Anyways, I hope you will give this yogurt mousse a try! Feel free to mix it up by using other flavors as well! It's quite versatile! And as I mentioned before, you can also switch up the fat contents of the dairy products (except the cream, cream is cream and you can't whip milk). Have fun, I won't tell anyone that you ate it for dessert and then breakfast the next morning!
Strawberry Yogurt Mousse
This yogurt mousse is an easy, lightened up dessert, delicately sweetened with Welch's Chia Strawberry Spread.
- 200 ml Greek yogurt I used full fat
- 50 ml milk I used 1%
- 100 ml whipping cream
- 3 T Welch's chia strawberry fruit spread or jam of your choice
- 2 T cold water
- 1.5 t gelatin
- mint for garnish
- Welch's chia strawberry fruit spread/jam of choice for topping
Bloom the gelatin by sprinkling it over the cold water in a small container. Set aside. In a small saucepan over medium heat, combine the milk and the chia spread and heat until hot, but not simmering. Add the bloomed gelatin and stir in to melt. If milk gets separated/curdled, don't worry, it won't affect the final outcome. Set aside to cool down.
Whip the cream until soft peaks form. Fold in the yogurt, and add the milk/chia spread mixture (should no longer be hot to the touch). Stir until fully combined, and ladle into individual containers. Cool in the fridge for at least a couple of hours.
Before serving, spoon some extra chia spread on top, to taste, and garnish with mint.
Salmon Gratin
This salmon gratin with broccoli and mushrooms is a healthy, nutritious, weeknight meal that your family will love!
Gratin is a French dish… originally. But strangely enough, it's really popular in Japan!
So Japan does this thing where… they take things from other countries and then go crazy with it. Liiiiike have you ever had Japanese crepes? Oh baby. And how about cars? Any type of electronic device? Yeah, Japan is all about taking things from other countries and making it better.
You might not think gratin, which is basically any dish that has either a cheese or breadcrumb (or both) topping that gets browned in the oven, would be very Japanese. But, it's just one of those things that took off, and now it's a typical weeknight meal.
I thought it was a popular dish in America, since I grew up eating it, but turns out it's actually not so common. My husband had never heard of it before, which made me realize… I had eaten it because my Japanese mother made it as a Japanese dish, not an American one.
Weird. I mean, doesn't it just seem so… American? A white sauce, cheese, bread… a lot of times it'll have potatoes or pasta in it… It seems so American! Well, I guess we DO eat scalloped potatoes a lot here. But there just isn't the variation that you see in Japan.
The recipe I'm sharing with you is a healthy salmon gratin, with lots of vitamins and nutrients! It's packed with salmon, mushrooms, broccoli, and onion! If broccoli and mushrooms aren't your thing, you can substitute other veggies in there. Just make sure you cook or steam them first. The oven stage is just to melt the cheese and brown the top.
This gratin is easy to prepare, and SUCH a comfort food. Not to mention, if you make it in the individual dishes, it's kind of a fun presentation. Of course, if you don't have individual gratin dishes, you can make it in a bigger dish and just scoop it onto a plate!
Look at thaaaat. Mmmsalmonyumyumyum.
Salmon Gratin
This salmon gratin with broccoli and mushrooms is a healthy, nutritious, weeknight meal that your family will love!
- 2 6-8 oz salmon fillets skin removed
- 2 cups broccoli florets
- 4 oz crimini mushrooms
- 1 small onion, thinly sliced
- 400 ml milk
- 3 T butter
- 6 T all purpose flour
- salt to taste
- mozzarella or white cheese blend
Make the white sauce: combine the thinly sliced onion and flour. Heat a skillet over low heat and add the butter. Add the onion and cook until no longer powdery and white. Add the milk a little bit at a time, stirring well after each addition. Once the milk is added, continue to stir until thickened. Salt to taste.
Preheat oven to 350 degrees F. Cut the broccoli florets into bite sized pieces and either boil in salted water, microwave and salt, or steam and salt. Cut salmon fillets into bitesized pieces and salt. Cut mushrooms into quarters (or in half, or in sixths according to size) Heat a nonstick pan over medium heat and brown the salmon pieces. Remove salmon and saute and salt the mushrooms.
Put the broccoli, mushrooms, and salmon into either individual gratin dishes or a casserole dish. Pour white sauce on top and lightly stir to help bring pieces to the top. Sprinkle the cheese over the top and cook in oven until melted. Do a quick pass under the broiler to brown the top more, if desired.
Recipe Notes
Recipe adapted from Mebae "&" magazine, February edition (Japanese).
Maui- Top 5 local sweets you HAVE to try
Can't make it to Maui anytime soon? Tide yourself over with my Chocolate Haupia Pie, Pumpkin Mochi, or Mochiko Chicken recipes!
Ahhh, Maui. Beautiful paradise. At the beginning of January, my husband, kids and I went to visit family in Maui. While we were there, I decided to contact and visit my favorite places to get sweets! I also got to go to a couple of new places, based on recommendations from local friends and family. THESE are the places you need to go to get your sweet fix on Maui!
Hands down, this is the best shave ice you can get on Maui (I'd say the world, but I haven't actually tried shave ice all around the world, so, you know…). I had my first Ululani shave ice experience about 5 years ago, and my world was changed. Never again could I enjoy shave ice that was icy. It needed to be fluffy. No more store bought syrup after I tasted their handmade recipes. Really, it's their fault that I'm such a shave ice snob now. By the way, don't go calling it shaveD ice, or people will know you're a tourist! Shave ice, guys. Shave ice.
So what makes Ululani's so special? I got to speak with David Yamashiro who, with his wife Ululani, turned a small side business into a shave ice empire! He told me about several things that make them stand out. First, their ice- soft and fluffy… not icy, not crunchy, just… fluffy! It's unlike any snow cone you can get on the mainland, I promise.
Second, the syrups. Now, I'm not really a fan of store bought fruit syrups, and this is where Ululani's really shines. They hand make all of their syrups, and many of their fruit flavors are made with fresh fruit puree. As a matter of fact, their mango syrup is 33% pureed mango, wow! Their goal when they first opened shop is to make "every flavor exceptional" and, my favorite, they wanted their flavors to be "punch-you-in-the-mouth".
The third thing that makes Ululani's special, is their commitment to customer satisfaction. "If we heard it once, we make note of it, if we heard it twice, we addressed it… Everything that we do is based on feedback." Over the course of eight years on Maui, they have tweaked, improved, and perfected the art of shave ice. By the way, the reason there are holes in the ice? Well, it's to help the syrup reach alllll of the ice. Something they started doing after feedback about the bottom ice not having flavor. Like I said, perfecting their trade.
Oh, and can I say one more awesome thing that I learned from David during my visit? They use Roselani ice cream at the bottom of their shave ice (ice cream on the bottom is typical for Hawaiian style shave ice. Optional, but why wouldn't you???) but there are three tiers of quality that Roselani sells: economy, premium, and gourmet. Guess which one Ululani's uses? Yup, the gourmet. And their mochi topping is fresh from Maui Specialty Chocolates (more on that below)! Mmm, quality ingredients=amazing end product!
By the way, we tried the Haleakala (leche, coconut) topped with toasted coconut, the Sunset beach (mango, guava, passion orange), my personal go-to combo of almond, lychee, melona with a snow-cap and topped with mochi, and we got a sneak peak at their new flavors from the "crackseed store" line (li hing mui, pickled mango, wet lemon peel). The last one is all about local flavors and is so unique. I've never tasted shave ice like that, and it was delicious! As a matter of fact, they were all amazing!
Located in the non-descript Maui mall (not to be confused with the Kaahumanu mall), Tasaka Guri Guri is a place I have to visit every time I visit Maui, no exceptions. I got to speak with Gail, who is the great granddaughter of the founder of Maui's Guri Guri. Guri Guri has been around for over 100 years (!!!!!!) and they've somehow managed to keep their recipe a family secret! As a matter of fact, she and her sister are the only ones (besides a retired uncle) who know the secret recipe. How cool is that?
So what is Guri Guri? Well, that's hard to explain. It's kind of sherbet-y, but it's not sherbet because there is dairy in it. It's not ice cream… "you just gotta try it", says Gail. And when you try it, make sure you try at least a scoop of each. Although, you'll probably wish you got the four scoop.
There are two flavors. Just two. Strawberry and pineapple. "Have you guys ever thought of expanding the number of flavors?", a question I'm surely not the first to ask. But, "we just like to keep things simple". Fair enough. Don't fix what isn't broken, right?
By the way, my mom came to Maui for my wedding, and she tried Guri Guri and loved it (obviously), and tried to recreate it at home. The result? Less than stellar. "We see people put their recipes in local cookbooks and things? And we look at it and it's like, no… not even close". So if you see a recipe online that says it's JUST LIKE GURI GURI!!! Well, sorry, it's probably not. Only Gail and her sister can make Guri Guri so just stop trying and come back to Maui if you want some more.
Anyways, you really have to try this Maui classic.
I had been eating Maui Specialty Chocolates since the first time I visited Maui back in 2009… I just didn't know it. All I knew was that there was peanut butter chocolate mochi and it was delicious. Any mochi lovers out there? You HAVE to go eat the mochi at Maui Specialty Chocolates. While I was in there taking some pictures, a few customers walk in and one of the guys said, "Dude, the mochi here is SO soft, you have to try it." Which basically sums it all up.
I talked to Tony, who started Maui Specialty Chocolates with his wife Valerie. Although, as he told me, "She does it all. She just makes me work here". Hehe. They've been in business for 27 years, and their recipes and chocolate blends (top secret, by the way) are all created by Valerie. She went to the Culinary Institute of America, so she has a solid background in sweets making.
This is how they started. She'd make chocolates for holiday gifting and people would keep coming back asking her if they could get an extra box to give to so-and-so, or… maybe just for themselves. And the business started because, and I quote, "they'd say, you should sell it! And so hey, let's sell it". So beautifully simple, I love it.
They started selling mochi about 10-11 years ago, and it's since become their most popular item. The secret to success? The sooooft mochi. It's so soft, and then there's crunchy peanut butter chocolate inside, or if you get the chocolate ganache, then… well, there's chocolate ganache inside (bonus! The chocolate ganache one is wrapped in chocolate mochi!).
Something they want people to know? Well, they make everything themselves, and they ONLY sell it at the store. Don't try to find it off-island, and don't think you can find it at a local grocery store. Nope, you have to go to the store. So exclusive! And make sure to go early! When I was there right at opening, there were several customers coming in and buying multiple boxes of the mochi. First come first served!
Oh, and remember the mochi topping at Ululani's that I mentioned? Made fresh every morning by Maui Specialty Chocolates.
I love this quote on their About Us, "the goal of Maui Specialty Chocolates has never been to sell the most chocolates but to make the best chocolates possible using the finest chocolates and freshest ingredients". It's so refreshing when businesses truly focus on quality over making money. You can really feel the love and passion these two have for their shop.
Now here's an inspiring story. A girl grows up in a pie shop. Okay that sounds weird. What I'm saying is that her parents owned a pie shop and she spent a lot of time there. She grows up and thinks, I don't want to do what my parents did. I'm going to do my own thing… so she goes into the corporate scene, realizes the corporate grind sucks, and comes back to… you guessed it, baking pies!
Maui Pie was opened about a year and a half ago, in July 2015 by Kellee and Ryan. They are both from Michigan, but always loved, loved, LOVED Maui. They visited several times over the course of 10 years, and always felt so sad when they had to leave. When they got married, two and half years ago, they decided, yeah, let's move to Maui. So, 6 months later, they were in Maui, and 6 months after that? Maui Pie was opened.
I mean, everyone has dreams, but how many people just get up and go DO what they want to do? I think it's awesome! They're still new but are quickly growing, and feel confident that they have now staked their place in Maui. They love being active in their community, and are always looking for ways to give back. I mean, these guys are so super nice, I'm really glad I got to chat with Kellee! I felt personally inspired to go after my dreams!
Anyways, back to the food. Their most popular sweet pie is their mango strawberry. And yes, it was delicious. I also tried their lilikoi (passion fruit) cream pie. Like key-lime, but better. Their pies are "grandma-approved" and don't use any preservatives, fillers, gels, etc. Basically their pillars are sugar, butter, flour. Good, good, good. I am generally not a huge fan of pie crusts, but the crusts on Maui Pie pies completely changed my mind. If pie crust were always that good, well, I'd be eating pies a lot more.
Need something savory to balance the sweet? Their most popular item in the store is actually their chicken pot pie. And yes, I tried that too and it was delicious. Flaky flaky crust.
My sister-in-law told me I just had to try Maui Pie out, and I'm so glad I did! By the way, my lifelong dream is to just get up and move to Japan. On our drive home I told my husband, "can we be like Maui Pie and just get up and move to Japan, please?" But apparently it's not that easy. So he says… we'll see.
When I asked for recommendations of where I should go eat, I kept hearing that I needed to check out Leoda's and try their cream pie. So, even though I'm not a huge banana cream pie fan, I had to give it a try (guess who is now a banana cream pie fan? This girl). It's on the way to Lahaina, so it would be a great place to stop by if you are going to do a day trip out there.
Leoda's just celebrated their 5th year in business, but the company that owns it has been in Maui for a long time. They started off with Old Lahaina Luau 30 years ago and have since added Aloha Mixed Plate, Star Noodle (we went there for dinner… get the brussel sprouts. TRUST ME), and then Leoda's. Leoda is actually the mother of one of the owners, and she grew up in Olowalu, which is where the shop is located. So basically, the shop is a homage to her. Cool huh?
The number one thing you should know about Leoda's? 90%… yes NINETY percent of their ingredients are sourced on Maui. I mean, Maui is a tiny little island. I don't know how they do it, but apparently they do, so, great! Locally sourced means fresh, in season, and delicious! As an example, their sauerkraut is made in store using local Kula cabbage. They tinkered with the recipe for 3 months to perfect it. It's amazing what can happen when chefs are given the freedom to experiment, be creative, and really work out recipes, to bring the very best product to us, the customers!
Leoda's most popular sweet item is their banana cream pie, which is what everyone was telling me I needed to try. However, the staff favorite is, hands-down, the key lime pie. So, I tried both. Which one is better? Well, what are you in the mood for? Light, fluffy, creamy banana cream pie? Or tart, rich, smooth key lime? I don't know, they were both amazing. I'd recommend getting both.
While you're at it? Get their Reuben sandwich. I didn't have the opportunity to try it, because of some time constraints, but I was just dying over the description of it. They make their corned beef in house by brining it for three days and smoking it. They make their own sauerkraut and thousand island dressing (which is 100x better than the stuff you can get at the store). And apparently it's ah-mazing. I don't doubt it at all.
I really liked the feel of Leoda's. The interior is really cute, and it would be a great place to have lunch, and of course, pie!
So there you have it, my top 5 recommendations for Maui sweets! Do you have any favorites that aren't mentioned here? Let me know below in the comments!
Chocolate Stovetop Cake with Pomegranate Cream
This stovetop cake with pomegranate cream is easy to make and you don't need an oven! Chocolate and pomegranate come together to make a rich but fresh dessert.
So I just came back from a trip to Maui to visit my husband's family. I haven't posted in TWO WEEKS! Which I guess isn't that long, but by the end of the trip I was itching to get back into the kitchen and make something.
The day I got back from Maui, I went to the store to restock the kitchen and came across some pomegranate arils. I usually am not a huge pomegranate eater since they are a tad expensive (especially when they are just the arils), but something stopped me from walking away that day. I thought, I just flew for almost an entire day with three little kids, so I should treat myself. So into the basket they went. And then I added a container of pomegranate juice, because I had a dessert idea brewing in my mind…
Aren't pomegranate arils just beautiful? I knew I wanted to pair that rich ruby color with chocolate, to make a perfect Valentine's day dessert… although this could work any time of the year. I mean, fruit and chocolate. Can't go wrong.
This cake is extra special because it's made SANS OVEN! So, yes, basically it's kind of sort of a pancake cake, but, not really. It's a cake, and it's made in a pan, but it doesn't have the texture, bite, or flavor of a pancake. It's much better!
It's easy to make. You mix up the batter, and then you cut out a parchment paper to fit in the bottom of your skillet (I used my 9 inch). You heat it over medium low, pour some batter, throw on the lid, and let it cook through. Peel off, repeat. I used the one piece of paper for all my layers. Then, to make it pretty, I used my big round cookie cutter. It's a little over 5 inches in diameter, so actually, it's probably not for cookies… I wonder what it's for?
You can choose to make your cake whatever diameter you want. Just make sure you pour bigger than the diameter of the round cutter you are using. Smaller diameter means more layers and a taller cake. Don't get too crazy or you'll get the leaning tower of cake!
Chocolate Stovetop Cake with Pomegranate Cream
This stovetop cake is easy to make and you don't need an oven! Chocolate and pomegranate come together to make a rich but fresh dessert.
Chocolate Cake
- 4 large eggs
- 90 g cake flour
- 30 g cocoa powder
- 100 g sugar
- 25 g unsalted butter
- 2 T milk
- 1/2 t vanilla optional
- Parchment paper
- Large round (cookie) cutter 5 inch diameter, or whatever size you want to use
Pomegranate Cream
- 1 cup heavy whipping cream
- 2 T powdered sugar
- 1 cup 100% pomegranate juice
- 1/4 t vanilla or 1/2 t, to taste
- 1 T cold water optional
- 1 t gelatin optional
- pomegranate arils for garnish
Take one cup of pomegranate juice and heat in a small saucepan over medium high heat. Allow to simmer away until it reduces to about 1/4 cup. Place in a container and allow to cool while making the cake.
Place eggs in warm-hot water bath while you measure out your other ingredients. Sift together the cake flour and cocoa powder. Combine milk with butter and melt. Crack warm eggs into large mixing bowl and beat with hand mixer until slightly frothy. Add in the sugar and beat until light and fluffy and tripled-quadrupled in size. Add 1/3 of the flour mixture to the eggs and fold in. Add 1/3 of the butter mixture and fold in. Repeat until all the ingredients are combined. If adding vanilla, add with the last bit of butter.
Heat a 9-inch (or whatever size you are using) skillet over medium low heat. Cut a piece of parchment paper to fit the bottom of the skillet and place on the skillet while heating. Using a ladle, scoop the batter onto the parchment paper and use the bottom of the ladle to spread it out a little. The batter should be about 5mm in thickness. Make sure your diameter is larger than the diameter of the round cutter you will be using to cut it. Place lid on skillet and cook through. This should take anywhere from a couple of minutes to 6 minutes. Cake is done when it springs back when poked in the middle and doesn't stick to your finger. Using tongs, remove the parchment paper and peel the cake off and set aside. Repeat with the remaining batter. Using the round cutter, cut out the circle and discard (read: eat) the outer scraps. Set aside.
Place 1 cup heavy whipping cream in a large bowl and add the powdered sugar. Whip the cream until medium peaks form. Add the reduced pomegranate syrup and vanilla, and whip until stiff peaks form. Make sure not to overwhip, or your cream will start turning into butter and won't be smooth and shiny.
Optional: For a firmer cream that tastes the same, sprinkle 1 t of gelatin over 1 T of cold water and allow to bloom for a few minutes, while initially whipping the cream. When you add the pomegranate syrup, heat the gelatin in the microwave for about 5 seconds. Watch closely. You want it to melt, but not boil! While whipping the cream and pomegranate, drizzle in the melted gelatin. This will result in a cream that will hold up better to multiple layers, and won't gush out the sides when slicing the cake.
Spread a layer of pomegranate cream over each layer of cake and stack. The amount you use per layer will depend on the diameter of cake. On the top layer, add some more cream, and garnish with pomegranate arils. Refrigerate to set the cream.
Recipe Notes
Stovetop cake idea from Orange Page Cookbook- はじめてのお菓子
Belgian Liege Waffles
Belgian liege waffles are made with a raised yeast dough, and filled with pieces of Belgian pearl sugar.
Regular waffles are good. However, my husband makes them too often, so I'm in this perpetual "sick of them" stage. Same with pancakes. Seriously, it's Saturday morning and my husband says, "I think I'm going to make pancakes", and I say, "Please noooo moooooore pancaaaaakes I'm so tired of themmmmm". I'm so ungrateful, right?
Pancakes and waffles are so easy to whip up, so it's his go-to special weekend breakfast. But we have a special special waffle that we make on very special occasions. It's way better than a normal waffle. So much so, that you can't really even compare the two.
Liege. waffles. Made with a yeast dough, filled with Belgian pearl sugar that caramelizes and crisps up as you waffle iron it. Not to mention the butter that goes into it… yum. It's seriously our favorite sweet breakfast, and that's why we had it as our very first meal of 2017. Start the year off right!
These waffles aren't the kind you can just whip together and have on the table in twenty minutes. These take a little love and patience. But good things are worth the wait. You gotta sit there for thirty minutes, letting the yeast rise. Otherwise, though, it's quite straightforward to make.
I'm gonna be honest, this recipe is adapted from the back of the box of Belgian pearl sugar. I won't take any credit for creativity here… I just want to spread the love of liege waffles. Anyways, I increased the yeast a tad, by preference, and halved the recipe. If you make a full recipe you WILL eat it all and that's very very dangerous. I think half a batch is a perfect amount for 3-4 people to share.
Also, PLEASE please please don't try and make this without Belgian pearl sugar. It just can't be made without it. It really can't. It's what makes the whole thing work. You can buy it on Amazon here: Lars' Own Belgian Pearl Sugar 8 Ounces (Pack of 2) (affiliate link, at no extra cost to you).
Feel free to top these with things like nutella, whipped cream, maple syrup, chocolate sauce, fruit compote, whateeeever you want! But can I be honest? My favorite way to eat them is plain, MAYBE with a little whipped cream.
Belgian Liege Waffles
Belgian liege waffles are made with a raised yeast dough, and filled with pieces of Belgian pearl sugar.
- 1 3/4 cups all purpose flour
- 2 t instant dry yeast
- 6 T lukewarm milk
- 1 stick unsalted butter softened
- 1 egg
- 1/4 t salt
- 1/2 t vanilla
- 4 oz Belgian pearl sugar or less, to taste
Dissolve the yeast in the lukewarm milk in a small container and let sit for a few minutes. Meanwhile, place the flour in large bowl, add the softened butter, and combine using your hand. Add egg, salt, vanilla, and mix together. Add in the yeast and milk and mix to fully combine. The dough will be quite sticky and messy.
Cover the bowl with a clean kitchen towel and place in a warm place to rise (about 30 minutes). Add the Belgian sugar and knead in until evenly distributed. Divide into approximately 3 ounce balls (to make about 7 total), and bake in a heated waffle iron (I did level 5 out of 6 on mine, but your temp will vary according to the make/model of the waffle iron).
Recipe Notes
Adapted from the recipe on the back of the Lars' Own Belgian Pearl Sugar (affiliate link, at no extra cost to you).
Baked Soy Sauce Sticky Wings
These soy sauce sticky wings are baked, but SO crispy, with a sweet and salty glaze.
I didn't eat my first wings until college. I'm not even kidding! I grew up in America and I never ever had wings! My mom is anti having bones in chicken, so I just never had the opportunity to eat it. My husband introduced me to wings when we were dating, and I haven't looked back since.
Well, no, that's not completely true. My first few times eating it I was apprehensive, because… there are BONES in this chicken and I am picking meat off the BONES, whaaaat?! But then I got over it, because it's so delicious.
Anyways, I don't really like to fry food when I don't have to because, while delicious, it's kind of a lot of work! I've fried wings before and they turn out… okay. Not as crispy as I would like. So, whoda thought that BAKING wings can make super super crispy yummy wings?! I discovered the recipe on The Cookful and now it's my go to method for making wings!
The glaze is a simple but delicious combo of soy sauce, sugar, and sesame oil. Soy sauce and sugar is seriously one of my favorite combinations (remember these gnocchi mochi?), and you basically can't go wrong with it. Unless you burn the glaze. That would be very wrong.
So, one thing to note… baking wings takes time! BUT let's not forget that it's hands off time. You just pop it in the oven, and there's one temperature change. That's it! No slaving over hot oil! If you haven't tried baking wings yet, you HAVE to give it a try!
Baked Soy Sauce Sticky Wings
These wings are baked, but SUPER crispy, and tossed in an irresistible soy sauce-sugar glaze.
- 2 lb chicken wings
- 1 T baking powder
- 4 T soy sauce
- 3 T sugar
- drizzle sesame oil to taste
- sesame seeds
Preheat oven to 250 degrees F. Place a cooking rack in a sheet pan. In a large bowl, toss the chicken with 1 T baking powder (not soda!!!) to evenly coat. Place the wings on the cooking rack, and bake for 30 minutes. Then, without opening the oven, turn the heat up to 425 degrees F. Bake for 40-50 minutes or until they are crispy and golden.
When wings are done, or just about done, start making the glaze. In a small saucepan, heat the soy sauce and sugar over medium heat and stir until sugar is completely melted. Allow the mixture to simmer and thicken, about 5 minutes, and add a drizzle of sesame oil, to taste. Transfer to a large bowl and toss with the wings. Serve topped with sesame seeds!
Recipe Notes
Baking wings recipe from: The Cookful.


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here are some of my Pictures from last years khmer new year, with quotes from a website to explain whats going on...
The first day of the Khmer New Year is called Moha Songkran. The time around New Year is the only time when young Cambodians are allowed to meet and engage in "mixed" plays. It is also the opportunity for young men to look for potential brides.
At the beginning of the festival, people usually cook food and bring it to the monks in the pagodas. The pagodas are also a good place for Cambodians to meet other people who are also born in their region or who went to school together, but now live and work in other places. The pagoda thus becomes a place of reunion, meeting old friends and exchanging news about their lives. During the festival, many traditional games are played, such as throwing of "Ongkunhs", rope pulling contests, and others.
The Second Day of the New Year is called Wanabat. This means "Day of Giving". Traditionally, on this day one gives gifts to parents, grand-parents, and elderly people. Children receive new clothes, and poor people are given money or clothes. In the evening, the monks in the pagodas are asked to give a blessing.
The third day of the New Year is called Tanai Lieang Saka and means "new beginning". After seeking the blessings of the monks in the morning, a joyful farewell celebration is held in the afternoon. In the streets and in public places, people pour water on each other. Children and young people throw baby powder and flour at each othe

subset: commoncrawl


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World Bulletin / News Desk
Turkey's "fiscal strength" remains a key credit anchor, international credit rating agency Moody's said on Wednesday.
"Expansionary fiscal policy stance to persist, causing historically favorable debt metrics to weaken somewhat," the agency said in a statement
"We expect that the Turkish government will be reluctant to withdraw its fiscal stimulus, which is propping up growth, leading to modestly rising debt-to-GDP ratios over the next two years. Fiscal strength nonetheless remains a key credit anchor," it added.
Moody's also claimed Sunday's referendum outcome was unlikely to ease political uncertainty.
"Given the slender margin of support for the changes, we expect that Turkish society will remain polarized over this issue, leaving the government preoccupied with both domestic politics and geopolitically driven security risks," it said
The agency also said that business expects some structural reforms.
"Business is calling on the government to enact long-delayed structural economic reforms, but the authorities' willingness to do so could be tempered by their desire to regain electoral support lost in the referendum before the 2019 presidential and parliamentary elections."
Deficit decreased by 10.3 percent year-on-year to reach approximately $4.5B in March, according to TurkStat
BIST 100 index opens 0.15 percent higher, US dollar/Turkish lira rate stands at around 3.58
Net profit rose 28 percent to $4.8 billion while revenues edged up eight percent to $22.1 billion in the quarter ending March 31, Microsoft said.
The group reported a net loss of 68 million euros ($74 million) between January and March, compared with an 8-million-euro loss in the same period last year.
Exchange rate dipped to as low as 3.56 points for first time in 8 weeks
Sales progressed 7.0 percent to 13 billion euros ($14.2 billion), the aeronautics giant said. For 2017, it forecast the delivery of more than 700 commercial aircraft, up from 688 in 2016.
Late liquidity lending rate increases to 12.25 percent; overnight borrowing and lending rates unchanged
Nasdaq climbs above 6,000 points for first time in history
BIST 100 index hits new record high on Wednesday morning; US dollar/Turkish lira rate stands around 3.58
BIST 100 index starts Tuesday with a new record high; US dollar/Turkish lira rate stands at around 3.57
Borsa Istanbul's BIST 100 index exceeds 93,400 points during Monday transactions
The French vote was being closely watched as a bellwether for populist sentiment following the election of Donald Trump as US president and Britain's vote to leave the EU.
IFC CEO Philippe Le Houerou said the fund will "lower the risk for the private sector and attract new investors -- essentially creating a market where there was none."
BIST 100 index opens 0.67 percent higher, US dollar/Turkish lira rate stands at around 3.64


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Ancient Recipes-Foods of Bible Times
Grades 6-12 (DVD 40 min.)
This DVD explores the foods from Egyptian, Greek, Roman, and Hebrew cultures. It also details how these foods shaped culture, religion and the development of their civilization. Can be shown in segments.
Purchase for $10 or Utah teachers may borrow this item for two weeks.
View a one-minute movie clip.
Price: $0.00 - $10.00


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Vancouver House: Can we squeeze a few more FD Element staff on the guest list?
When it came to the Olympic hosting, Mayor Gregor Robertson made big promises that the hundreds of prime seats the City of Vancouver bought for Olympic competitions and the wads of cash wasted on Vancouver House would pay off big for taxpayers.
The payoff it seems went to Vision Vancouver political insiders and pals (see a photo from the party). The fact is that in spite of the best efforts of several reporters including 24 Hours' Bob Mackin, the City and the Vancouver Economic Development Commission has refused to provide detailed lists of who got free tickets during the 2010 Games. Information requests to the VEDC's acting CEO have received no response after several weeks. And furthermore, the City's showcase pavilion – the dud venue known as Vancouver House – was in effect turned into a gathering place for Vision to fête political supporters.
Back on March 4th CityCaucus.com requested the list of invitees to the series of private receptions held at Vancouver House. We just received the response last Friday – that's June 18th! And lo and behold, it's 32 pages of blacked-out sheets. Apparently Vancouverites are not allowed to see who Vision invited to these taxpayer-funded bashes.
A city news release sent out prior to the opening stated that Vancouver House would "play host to a number of international business leaders at events coordinated through the Vancouver Economic Development Commission... to encourage new investment." That didn't happen however. Instead we saw Vancouver House host locals, including a labour night (Feb. 16), Filipino-Canadian night (Feb. 18) and Indo-Canadian night (Feb. 22).
One company that scored big was FD Element, the company we reported had registered "mayorofvancouver.ca" for Gregor Robertson and was hired by the Mayor's office to build his website. According to the guest list, they attended so many events the company practically had its office moved to Vancouver House.
While it's not unusual for sitting governments to throw parties for friends, it is unusual that they would make an effort to hide this information from the public. Furthermore, it's pretty clear that during all those days and nights Vancouver House was closed to the public for these private parties, not a lot of "international business leaders" were present.
In fact, it appears that no international business leaders ever attended these events at all.
So what did Vancouver get for what they spent on Vancouver House? Apparently a whole lot of photographs of Gregor Robertson. Robertson's office hired a full time photographer to tag along with Gregor during the Games.
CityCaucus.com plans to challenge the decision not to release the names on the Vancouver House guest list, and we'll provide it to our readers as soon as we are able.
- post by Mike


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"He's With Me" has a seasoned pro behind the camera. Sebastian La Cause is not only HWM's director, he's co-producer, cinematographer and editor. An Indie Series Award-winner for his successful series, "Hustling", in this interview, Mr. La Cause, a Broadway actor and television/film veteran, shares how he was inspired to create series and what he hopes to accomplish in the future.
Can you share what made you want to be involved in web series?
I wanted to get involved with web series when I was looking to "do more" in developing my career. It was almost six years ago when I returned to New York after spending some time in Los Angeles, auditioning. I was so inspired that when I got back to the East coast I couldn't ignore this deep rooted desire to take action. The web space was still relatively unexplored but there were a lot of series out there already. I sat down at my computer, started researching and came across a now defunct media platform called Blip.TV, that was dedicated to original scripted content. I was blown away at what I found. So many shows. Some good – a lot not so good – but the point was that people were doing it. I realized in that moment that there was no reason why I shouldn't be working in the web space.
What compelled you to write "Hustling"?
After my research of the web series world and my discovery of Blip, I then had to figure out what the hell I wanted to write about. All I knew was that I was going to star and direct. Back then, there was a trend of out-of-work actors writing shows about well, being out-of-work actors. Some of them were doing it well but I didn't want to do that. During my time in LA, I had met a couple of porn stars – as one does when one is in LA because they are everywhere. The big thing that stuck out for me…get your mind out of the gutter that's not what I'm talking about…was that they desperately wanted out of the porn business they just didn't quite know how to do that — and if they did, what the eff were they going to do? So I took that idea and ran with it. When a gay-for-pay sex worker hits forty and questions the choices he's made, he embarks on a journey of self-discovery and uncovers a passion for food and cooking, hoping it leads him to a new life. It's a sexy, edgy dramedy about starting over. The interesting thing was that once I started on this path there was a crazy parallel with my own life. Suddenly I was going through exactly what my main character Ryan was…minus the sex worker part. I was embarking on a journey of self-discovery and uncovering a passion for filmmaking. My life would be forever changed.
How did you get involved in "He's With Me"?
I got involved with "He's With Me" back when Jason Cicci reached out to me and asked if I'd be interested in directing a series he had written called "The Men's Room". I liked it when I read it but I didn't think it was quite ready to start rolling the cameras. The focus of the "The Men's Room" was very different but one relationship stuck out to me and that was the friendship between two of the characters, Martin and Ted – one gay, one straight. I thought that seemed interesting and was worth exploring. Jason agreed and started rewriting the scripts and he created "He's With Me". I loved the new scripts and soon we were casting and then shooting season one.
Do you have a favorite episode?
Honestly, every episode is my favorite episode hello! But if you put a gun to my head and I'm forced to pick I'd definitely say 'Sexy Things' in season one is definitely one of my favs. It all takes place in an art gallery with all the principals. We basically had no budget so we didn't have many extras so we just worked the exhibits low attendance into the storyline. I also think the actors give really great performances in this episode. The scenes in front of the 'giant vagina' painting are just so so good! And my second favorite episode is the 2-parter 'Lost Boys' episode in season 2. I just love the idea of all the leading men struggling to find answers in their lives.
You've created three successful web series. Is there a particular formula that contributes to making a great show?
I'm sure network execs have a formula for a successful show but I'm not an exec nor do I work at a network but I honestly believe a successful series boils down to a good story that resonates with people. I also believe passion is a key ingredient. You have to love it. You have to believe it. Being passionate about the story you're telling infuses it with an energy that's not about pleasing an audience. Audiences will respond to authenticity. If you simply try to chase this idea of creating something successful you'll always be chasing that idea. If you are invested in your idea at that level, it's already a success. (Drops mic).
Your show "Hustling" has garnered all kinds of awards. Has your success in web series parlayed itself into more opportunities in the entertainment business?
Well, I'm still a struggling actor in LA, wondering if I'll ever work again so on some level nothing's changed. However, it has definitely opened some doors. It has given me a certain level of confidence as an actor and it pushed my career in a new direction that showed me I was capable of so much more. Opportunities are still presenting themselves and there are more on the way. It also taught me how important it is to take action. You can't just sit around thinking about what you want to do. You have to actually take action.
What do you hope to achieve?


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Two tech talks for this meetup fresh from Google I/O 2014
Unlocking Android's RecyclerView - Chris Pierick
Intro to Android Wear Development - Curtis Martin
Chris used to be Genetic Engineer and got bored with science. He now works in a more challenging career as an Android Developer at Two Toasters.
Curtis has been programming Android apps (and some iOS) for the last four or so years, starting on the Motorola Droid. He recently relocated from a web firm to Two Toasters for some more serious mobile action.
The link for Unlocking Android's RecyclerView. https://github.com/twotoasters/recyclerviewsample
0 · July 17, 2014
Great presentations. Very helpful.
0 · July 17, 2014
Two Toaster's Android blog http://toastdroid.com
0 · July 17, 2014
Here's a link to the Android Wear presentation: https://docs.google.com/presentation/d/1GvxDGUs053JilHhvO9XeiRYj4-0oJqmv-_uWrhvEbi4/edit?usp=sharing
Feel free to hit me up if you have any questions.
Also, the sample project is here if you'd like to check it out: https://github.com/twotoasters/Wear-MessageApiDemo
0 · July 17, 2014
Hey everyone! If there are any Junior-Mid level Android developers currently looking a new role in Durham, NC, let me know. I have an opening with a client who is located at Durham's American Tobacco Campus. Anybody who is interested can forward their information to [masked]. Thanks!
0 · July 14, 2014
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Energy and water
We can already see the impacts of climate change and these will become more severe as global temperatures rise. How great the impacts will become depends upon our success in reducing greenhouse gas emissions.
2020 strategy targets:
- The University to be a Carbon Neutral campus by 2040, ie reducing and/or avoiding carbon emissions so that only unavoidable emissions are offset.
- Each faculty and service to have its own carbon budget so that individual areas can take responsibility for their energy usage.
- The University to achieve a 20% reduction in supplied water use by 2020
These are challenging targets particularly in view of our growth in campus facilities and student accommodation, but they are essential in order to significantly reduce our emissions. We can already see the impacts of climate change and these will only become more severe as global temperatures rise. How great the impacts will become depends upon our success in reducing greenhouse gas emissions.
Currently we spend approximately £5 million per year on energy and water services; we are working to reduce this, with resultant environmental and cost benefits. To this end UWE Bristol has committed to:-
- 22.5% total absolute reduction of carbon by 2020 over 2005 baseline
- 50% relative reduction of energy (area and weather adjusted) by 2020 over 2005 baseline
- 10% and 5% of the university's electricity and gas consumption respectively to be generated from on, or near, site low or zero carbon technologies by 2020
- 20% reduction (from 2011/2 baseline) in supplied water use by end of 2019/2020.
What we are doing to meet the targets
- Monitoring and measuring energy and water consumption with over 300 sub meters across the campuses
- Using real time water consumption data coupled with cutting edge gamification for android phones and the web, working to change the behaviour of students in our new accommodation housing 400 people
- Embedding energy efficiency as a core requirement for all build projects and refurbishments
- Specific energy efficiency projects such as: lighting upgrades to LED and improved lighting controls, draught-proofing, BMS Controls, insulation and heating system upgrades
- Strategic projects to maximise opportunities for emissions reduction of the current infrastructure and new building works being carried out as part of the Masterplan
- Renewable projects including a large solar photovoltaic (PV) array at the Frenchay Campus
- Rolling programme of installation of dual flush toilets and automatic taps to save water.
What You Can Do
- Initiate and/or take part in student and staff energy saving campaigns and initiatives
- Take responsibility for equipment in your area and switch off lights, PCs and projectors
- If you see energy or water wastage, let us know by contacting the 222 Helpdesk or email firstname.lastname@example.com
- Be energy and water aware when purchasing or using equipment .
Student support and projects
We are keen for students to use the University as a living learning laboratory. We can support you by providing information and giving interviews on current policy and practice and short tours of R2 building. Many of your queries may be answered by referring to the energy web-pages before approaching us. If you can't find out what you need, contact the energy team email@example.com


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Click the Dates to View the Tests
Register Now!
- June 3rd, 2017
All necessary informations about the upcoming events
- I'm not in shape, should I still participate?
- We get asked this question A LOT! The answer is an emphatic YES. One of our primary objectives for this event is to serve as a MOTIVATIONAL TOOL for you to use in your fitness journey. We are all goal oriented creatures, and events such as this one can be a great resource to highlight some things you may not have known that you are good at, and motivate you to work on things that you're not so proficient at.
ULTIMATELY, once you complete an event and have a baseline…you'll be motivated to TRAIN your strengths AND your not so strong areas, and use the next True Athlete Games event to reassess your hard work!
- When are weigh-ins?
We've made some changes. Athletes will now weigh-in on the day of the event. But PLEASE be considerate of the time it takes to get you weighed in and the data entered. Please don't show up at the last minute prior to your start time, to try and weigh-in.
- Are there any time caps this year?
All athletes will have 60 minutes to complete the first 9 events. The last event will be completed AFTER the 60 minute time cap. The Jump Rope/Sled Medley will have a 5 minute time cap. The Sled Push medley will have a 2 minute time cap.
- Why are some tests scored relative to bodyweight ?
We simply wanted to created an event that gives athletes of ALL BODY TYPES a "more" level playing field. This by no means creates a perfect solution. However, if you've ever been to one of our events, you'll see athletes of small and large frames all competing AND scoring relatively well.
To go into a bit more detail…without bodyweight based scoring, an athlete's performance may go unnoticed. For example, athlete "A" weighs 160lbs and completes 28 pull ups, while athlete "B" weighs 215lbs completes 25 pull-ups. Athlete "A" did more reps, but athlete "B" had a better performance that isn't obvious to the non-fitness professional.
Another example. Athlete "A" weighs 100lbs and has a 250lb deadlift. Athlete "B" weighs 145lbs and deadlifts 315lbs. For most people, it isn't so obvious who had the better performance.
Again, it's not perfect for all physical movements, BUT it's better than not acknowledging different body types altogether. All major sports either have weight classes or positions/events ideal for certain body types.
- Can I volunteer?
Of course! We're always looking for volunteers to help out. This is a good way for newbies to get a feel for the event before trying it and it's a great way to network and be a part of our fitness/athletic community.
- I see there are several events throughout the year, are they all the same?
They used to be, but this year the test lineup MAY change from event to event. However, the final invitational Championship event will always be an event when we bring out NEW tests for the following year.
Upcoming Host Facility
ATHLETIC PERFORMANCE TEXAS, Tyler Texas
www.AthleticPerformanceOfTexas.com3805 Timms Street, Suite 100 Tyler TX. 75701
- Future Host Facilities:
- Austin Simply Fit (Cedar Park TX.)
- 360 Strength Athletics (Dallas TX.)
- Warhouse Strength & Conditioning (San Antonio TX.) | Early Registration (7.15.17)
- Athletic Performance of Texas (Tyler TX.)
- Applied Fitness Center (Fort Hood TX.)
- Cg Arena (Austin TX.)
- Redline Athletics (Pflugerville TX.)
Show em Some Luv!
Get True Athlete Games_media kit 2017 information.
Stay Connected
Sign up for our TAG 3.2 today! This time we'll be heading out to Tyler, TX! It's our first time to travel outside... t.co/tdYfSXZgcl
TAG 3.1 in the books! Some great benchmarks were set today! Now it's time to train, with renewed focus, purpose, and energy.
Past Competitors
Scoring tests based on relative body weight enables all body types to be competitive! Click on the picture to view their recent performances.


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Kahlúa and Cream Recipe
Kahlúa, Cream
The Kahlúa and Cream is a simple, low-alcohol cocktail consisting of, well, Kahlúa and cream! It's a sweet, decadent after-dinner drink that can really stand on its own as a dessert, and it's great for fans of the White Russian who don't feel like getting quite as tipsy. It couldn't be easier to make, and you'll be happy you did.
Kahlúa and Cream Ingredients
|2 oz Kahlúa coffee liqueur
|2 oz cream
How to make a Kahlúa and Cream
- Add Kahlúa to an Old-Fashioned glass with ice.
- Float the cream on top and serve with a stir stick or straw.


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Swiss Stocks Fall Before Fed Minutes; Givaudan, UBS DropInyoung Hwang
Swiss stocks slipped for a second day, posting the biggest two-day decline in two weeks, as investors weighed U.S. economic data and the outlook for Federal Reserve stimulus policy.
Givaudan SA declined 1.8 percent for the biggest drop in the Swiss Market Index. UBS AG, the nation's biggest lender, fell 1.2 percent. Schmolz + Bickenbach AG slid 1.7 percent after forecasting that revenue in 2013 will decline from last year and reporting third-quarter sales that missed analysts' estimates.
The SMI slipped 0.2 percent to 8,281.21 at the close in Zurich. The measure has surged 21 percent this year, heading for the biggest annual rally since 2005, as central banks around the world pledged to leave interest rates low for a prolonged period. The Swiss Performance Index slid 0.3 percent.
"The focus of the day will be on the October FOMC minutes," Philippe Gudin, the Paris-based chief European economist at Barclays Plc, and Singapore-based economist Rahul Bajoria wrote in a note dated today. "We look for them to indicate that the committee chose to defer any decision to taper asset purchases due to a lack of commitment about the sustainability of economic progress."
A Commerce Department report in Washington showed that retail sales rose 0.4 percent in October, the most in three months, following no change a month earlier. The median forecast of 86 economists surveyed by Bloomberg called for a 0.1 percent October advance.
Home Sales
A separate release showed sales of previously-owned homes fell 3.2 percent to a 5.12 million annual pace, the fewest since June. The median forecast of 76 economists surveyed by Bloomberg projected a 5.14 million pace.
The Fed will release minutes of its October policy meeting after European markets close today. The document will reveal more details on the central bank's decision to maintain its pace of asset purchases at $85 billion a month. Fed policy makers will probably trim the bond-buying to $70 billion at their March 18-19 meeting, according to the median estimate in a Bloomberg survey conducted Nov. 8.
Fed Chairman Ben S. Bernanke said late yesterday the central bank will probably maintain its target interest rate long after ending its monthly bond purchases.
"The target for the federal funds rate is likely to remain near zero for a considerable time after the asset purchases end, perhaps well after" the jobless rate breaches the Fed's 6.5 percent threshold, Bernanke said in a speech to economists in Washington.
SMI Jumps
The SMI climbed as much as 0.2 percent earlier today after people familiar with the matter said the European Central Bank is considering a smaller-than-normal cut in the deposit rate if officials decide to take it negative for the first time.
The volume of shares changing hands in SMI-listed companies was 12 percent lower than the average of the last 30 days, according to data compiled by Bloomberg. The SMI is trading at 16.2 times the projected earnings of its constituents, compared with 15.1 times for the Stoxx Europe 600 Index, the data show.
Givaudan, the world's largest flavorings maker, lost 1.8 percent to 1,284 Swiss francs, and Zurich-based UBS dropped 1.2 percent to 16.57 francs.
Schmolz + Bickenbach retreated 1.7 percent to 1.15 francs. The steelmaker reported third-quarter sales of 784 million euros ($1.06 million), falling short of the 832 million euros analysts had projected. The company predicted revenue in 2013 will decline as much as 8 percent from a year earlier.
Newron Pharmaceuticals SpA added 3.7 percent to 16.70 francs. The Italian drug-developer company slumped 17 percent yesterday for the biggest drop since August 2011. Newron has surged 82 percent this quarter.


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I remember reading Austen and Dickens as a child and being charmed by the ritual of leaving calling cards when making social calls. While our modern social interactions are no longer quite so choreographed, calling cards seem to be enjoying something of a renaissance (much to my delight). So how does one go about adopting a social ritual that has been out of fashion for almost 100 years? Why, we turn to the doyenne of etiquette, Miss Emily Post, of course.
Miss Post's advice for the use of a calling (or visiting) card, as taken from her 1922 book, Etiquette:
1. Who was it that said - in the Victoria era probably, and a man of course - "The only mechanical tool ever needed by a woman is a hair-pin"? He might have added that with a hair-pin and a visiting card, she is ready to meet most emergencies.
2. Although the principal use of a visiting card ... is going gradually out of ardent favour in fashionable circles, its usefulness seems to keep a nicely adjusted balance. In New York, for instance, the visiting card has entirely taken the place of the written note of invitation to informal parties of every description. Messages of condolence or congratulation are written on it; it is used as an endorsement in the giving of an order; it is even tacked on the outside of express boxes.
3. The personal card is in a measure an index of one's character. A fantastic or garish note in the type effect, in the quality or shape of the card, betrays a lack of taste in the owner of the card.
4. All people who live in cities should have the address in the lower right corner, engraved in smaller letters than the name. In the country, addresses are not important, as every one knows where every one else lives.
5. To be impeccably correct, initials should not be engraved on a visiting card. A gentleman's card should read: Mr. John Hunter Titherington Smith, but since names are sometimes awkwardly long, and it is the American custom to cling to each and every one given in baptism, he asserts his possessions by representing each one with an initial, and engraves his cards Mr. John H. T. Smith, or Mr. J. H. Titherington Smith, as suits his fancy.
6. And a widow no less than a married woman should always continue to use her husband's Christian name, or his name and another initial, engraved on her cards. She is Mrs. John Hunter Titherington Smith, or, to compromise, Mrs. J. H. Titherington Smith, but she is never Mrs. Sarah Smith; at least not anywhere in good society.
7. On the hall table in every house, there should be a small silver, or other card tray, a pad and a pencil. When the door-bell rings, the servant on duty, who can easily see the chauffeur or lady approaching, should have the card tray ready to present, on the palm of the left hand. A servant at the door must never take the cards in his or her fingers.
8. Etiquette absolutely demands that one leave a card within a few days after taking a first meal in a lady's house; or if one has for the first time been invited to lunch or dine with strangers, it is inexcusably rude not to leave a card upon them, whether one accepted the invitation or not.
9. One must also unfailingly return a first call, even if one does not care for the acquaintance. Only a real "cause" can excuse the affront to an innocent stranger that the refusal to return a first call would imply. If one does not care to continue the acquaintance, one need not pay a second visit.
10. Not so many years ago, a lady or gentleman, young girl or youth, who failed to pay her or his "party call" after having been invited to Mrs. Social-Leader's ball was left out of her list when she gave her next one. For the old-fashioned hostess kept her visiting list with the precision of a bookkeeper in a bank; everyone's credit was entered or cancelled according to the presence of her or his cards in the card receiver.
11. The best type of young men pay few, if any, party calls, because they work and they exercise, and whatever time is left over, if any, is spent in their club or at the house of a young woman, not tête-a-tête, but invariably playing bridge.
12. At the house of a lady whom you know well and whom you are sorry not to find at home, it is "friendly" to write "Sorry not to see you!" or "So sorry to miss you!"
13. Turning down a corner of a visiting card is by many intended to convey that the visit is meant for all the ladies in the family. Other people mean merely to show that the card was left at the door in person and not sent in an envelope. Other people turn them down from force of habit and mean nothing whatever. But whichever the reason, more cards are bent or dog-eared than are left flat.
14. Someone somewhere asked whether or not to answer an engraved card announcing an engagement. The answer can have nothing to do with etiquette, since an engraved announcement is unknown to good society.
- Emily Post (1873-1960). Etiquette. 1922.
|all images by LetterLove Designs
Okay, so I might have to work out my own approach to using calling cards, but I'm certainly going to order some today. All the beautiful cards shown in this post are by LetterLove Designs on Etsy - a wonderful South Australian business (always happy to support a local).


text: Clinical profile of subdural hematomas: dangerousness of subdural subacute hematoma.E Kpelao, K A Beketi, +9 authors A DossimNeurosurgical review2016Subacute subdural hematomas are a poorly individualized nosological entity, often equated clinically to chronic subdural hematomas. Yet, their neurological deterioration which is usually rapid seems to distinguish them from chronic subdural hematomas. We wanted to show this dangerousness by establishing the clinically evolving profile of the three types of… (More)


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I am planning on 1-2 weeks in Russia. I heard about getting the visa at the Polish border. So I am thinking of flying to Warsaw and taking the train to Moscow. Will this work? What about Poland to Ukraine? Thanks for your wisdom! You can respond directly to me @ email@example.com
Recent Activity
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Russia / Ukraine visa at the Polish border?
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Russia and Ukraine are different countries requiring separate visas. You can no longer obtain a Ukrainian visa at the border or in aiports, you must request one ahead of time (usually a tourist visa). If you plan to go back and forth, or re-enter these countries, you must obtain double-entry visas. For instance if you were going from Poland to Ukraine to Russia, then back to Ukraine to Poland then your Ukraine and Polish visas would need to be stamped as double-entry types. Ukraine also requires you to buy Ukrainian health insurance at the border or in the airport (in order to get through customs -- about 6-25 USD depending on length of stay) don't argue, just pay it. Obtaining a visa will be easiest if you have hotel reservations, the hotel(s) will assist you or your travel agent.
Be forewarned -- when it comes to train travel, the border guards sometimes find good excuses for taking a certain percentage of the cash you are carrying. If asked, you must play the odds on how much to tell them you have vs. how much they might find *IF* they decide to search you and/or belongings (then it's "undeclared" money). However, I understand they are usually not very aggressive and train travel is not particularly dangerous. There will be a delay/stop between Poland and Russia, or Ukraine, while they shift the train cars to other carriers that accomodate the different gauge tracks.
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You do need a visa for Russia, and You con NOT get it at the border (There are some possibilities for Polish citizens - ie. travel vouchers, which I think that what you heard about). Also You will need an invitation (from Person or Hotel) in order to get the Russian visa. So this requires bit more planning , before going. Once You prepay Hotel in Russia (and ask for visa support), Hotel will send/Fax you an invitation, which then with a visa application, and copy of your passport - You need to sent to Local Russian Consulate, in order to obtain visa. On the Border make sure You do fill out the customs form, with correct $$ amounts and have it stamped, or by Russian customs law, You will not be able, to leave Russia, with more than $500.
Russian Consulate in USA:
Russian Customs Form in English:
Enjoy all they all beautiful countries.
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BROOKWOOD | Kenneth "Pete" Dale Shinholster, age 59, of 15526 Waldon Pond Rd., Brookwood, died April 10, 2005, at home. Graveside services will be 11 a.m. today at Tuscaloosa Memorial Park with Rev. Jerry Montgomery officiating and Tuscaloosa Memorial Chapel Funeral Home directing.
Mr. Shinholster was preceded in death by Daniel Shinholster, Evie Shinholster, J.D. Shinholster, and Sam Shinholster.
Survivors include a daughter, Jennifer Wilson (Wesley); son, Kenny Shinholster (Kenya); sisters, Linda Purmont, Estelle Webber, Ann Christian, and Nancy Duckett; brothers, Don Shinholster, Bill Shinholster, Frank Shinholster, Joe Shinholster, Webster Shinholster, Roland Shinholster, and Larry Shinholster; grandchildren, Kendale, Halee, Jakob, and Joshua; and a special life-long friend, Reba Sansom.
Pallbearers will be Steven Shinholster, Stanley Shinholster, Brett Reedy, Bryan Sudduth, Andrew Shore, Douglas Shinholster, and Chris Clifton.
Honorary pallbearers are Hospice of West Alabama, Jerry Sansom, Ken and Wanda Reedy.


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We enter the River when we are born, and leave it when we die. Our lives consist of myriad experiences, each influenced by circumstances and surroundings. All the while, the current pulls and pushes us inexorably forward, as echoes of our past become part of the water of life that surrounds us.
Over the past four decades, I have photographically studied my family's evolutionary development as it has grown in size and complexity. Out of this has emerged a multi-faceted psychological portrait of us as a group and as individuals. Who are we at different ages? How well do we know ourselves? In what ways do we connect with one another? This project seeks to answer these questions.
My family is the thread, the lifeline that I cling to as we are swept along the River. As it carries us forward, I will continue to mark our passage.
The Wind Telephone
The Primitive Streak
Twelve Summers
Unearthing the Roots
Senior Year


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The report recommends the introduction of a conveyancing quality mark, and expresses concern over 'unrealistically low' fees that lead to work of a poor standard.
The suggestion of separate legal representation for lending institutions and borrowers is not new, Richard Hegarty, vice-chairman of the working party, points out. In commercial lending, it is more common than not to have separate representation; the Law Society of Scotland has already moved to stop joint representation in commercial transactions.
In domestic lending, it is only over the past 20 years that the building societies have introduced panels of solicitors to act jointly, and many small lenders have continued to use separate representation.
'The domestic lending institutions have changed dramatically,' Mr Hegarty says. 'The working party considers that societies should instruct their own solicitors to do their own work. After all, it is the borrower who pays, and there is an inherent confict of interest between the lender and the borrower.'
The working party's thinking was influenced by a recent Privy Council case, which ruled that although nothing prevented a solicitor from acting for two parties with conflicting interests, it had to be on the basis that they had given 'informed consent', meaning that each party had recognised the potential conflict of interest and its implications.
'The impact of the case is such that, even without this report, we would have to look at the way solicitors act for borrowers and lenders,' Mr Lockley says.
Problem may arise because seeking informed consent could cause delay at the start of a case, and separate representation would add to costs. The working party suggests, however, that regardless of whether or not joint representation is banned, a separate fee should be charged to the lender. 'It is difficult to think of any other commercial institution client which obtains legal services and indemnity cover effectively free of charge,' the report says.
The figure suggested by the report for routine transactions is pounds 100. Mr Lockley, however, believes that the lenders are likely to absorb this fee, as three major building societies have announced recently they will do for valuation fees. If they don't, it is important they do not abuse their position by passing on vast costs, Mr Lockley says.
Several advantages to separate representation are put forward by the working party. First, the borrower would be assured of having a lawyer dedicated solely to his interests and who is not prevented, as is the case now, from giving independent financial advice on the lender's package. In addition, if his solicitor arranges the finance, the borrower would be entitled to any commission.
Both lenders and borrowers would also have a wider choice of solicitor. One benefit of this would be the ending of discrimination by lenders against sole practices and smaller firms.
On the questions of fee levels and quality, Mr Hegarty says that the profession has had to accept dramatic changes in conveyancing. 'There is no doubt that there was an over-supply of conveyancing solicitors. In 1988/89, the number of transactions was halved,' he says.
Consequently, prices were driven down to 'unsustainable levels'. In real terms, prices had come down by 45 per cent since 1986. 'Solicitors are doing less work and are being paid less.' The working party concludes that any attempt to introduce compulsory or recommended scales of conveyancing fees would be unworkable and ineffective.
While it acknowledges that research has yet to establish any link between low prices and higher than average levels of complaints or indemnity claims, the working party remains concerned that unrealistic price levels carry a 'significant risk of poor quality service'. It recommends that the Law Society continues to monitor firms offering these unrealistically low prices, and if in the future they are shown to generate a higher than average number of complaints or indemnity claims, penalties such as higher indemnity deductibles should be considered.
'We have to accept that there are poor quality firms out there,' Mr Hegarty adds. 'They are costing the profession an inordinate amount of money, with the better quality firms paying for the poorer quality. This can't go on indefinitely. We have to try to steer the client away from the poor firms.'
The cost of failure in quality is high, the report notes. 'We have got to get across to the general public that you get what you pay for,' Mr Hegarty says. 'A firm charging low fees is almost certainly taking short cuts, and dragging the profession down.'
Mr Lockley points out that property-related matters account for 44 per cent of all negligence claims since 1987, and 17 per cent of compensation fund claims last year. 'We wouldn't expect all claims to come through quickly - mistakes are often not discovered until a property is sold on. So we don't know what the result of unrealistically low prices will be five years down the road.
'We do know that where building societies are repossessing homes bought in 1988, there are many examples of poor quality work having to be unpicked.'
One aim of the report, Mr Lockley says, is to act as a pre-emptive strike to avoid dangers in the future. The report is canvassing opinion as to the possiblity of establishing an objectively assessed conveyancing quality mark.
Some solicitors might groan at the prospect of further regulation, or indeed at the cost of implementing yet more systems. But, says Mr Hegarty, there would be help by the Law Society for very small firms to implement the quality mark. 'No matter how small you are, there is no reason why you should not have these systems,' he adds. 'They are often simpler for the sole practitioner to introduce than for the large firms.
'In any event, I don't believe any costs to solicitors would be involved. The costs of monitoring and accreditation are not substantial.'
The report does also look at measures for improving profitability, including the effective use of technology and staff resources. It also recommends the consideration of marketing strategies such as home visits, or a 'no completion no fee' service. The implementation of separate representation for lenders and borrowers would also provide more opportunities for solicitors to become involved in financial services, the working party suggests.
The report is being circulated to all law firms, lending institutions and legal departments in local government and commerce and industry. The Law Society council will consider in the autumn what action to take on the report and its responses.
Meanwhile, research published last week by the society's research and policy planning unit found that between 1988 and 1992 the volume of the conveyancing market halved. Solicitors' earnings from conveyancing fell to 10 per cent of gross fees in 1993, from 21 per cent four years earlier.
(Photograph omitted)
- More about:
- Justice
- Law
- Marketing
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On July 8, Web development company RustyBrick released its newest mobile application for Android and iPhone users: Minyan Now. The New York-based company, best known for creating a popular phone siddur, uses modern technology to enhance traditional Jewish practices. The company's latest product is designed to help Jewish men form and find minyans anywhere.
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Read full article in Jewish Times
(via Network for New Media, Religion and Digital Culture Studies)


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Spiritual Directors International Plants Trees
One generation plants the trees
Another gets the shade
—Chinese proverb
In our commitment to going green, we're proud to be:
- publishing many of our educational publications online;
- relying on e-mail communications over paper mailings; and
- encouraging the community to make use of SDI's online resources as much as possible.
Going green is about more than using fewer resources—it's also about giving back resources to a world that has given much to each of us. That's why Spiritual Directors International plants trees.
We've been publishing Presence journal, educational resources, newsletters, books, and much more for more than twenty-five years. Trees help SDI reach out and share wisdom with the world, and we give thanks by returning the favor. Every one of us participates in shaping a world that supports life that flourishes. We invite you to join SDI's commitment to foster forests by planting trees.
Will you join Spiritual Directors International in planting trees? Your gift to the SDI Tree Planting Fund will contribute to keeping Earth beautiful. Planting trees is an act of gratefulness, generosity, and generativity. Donate now to help SDI plant trees.
Trees Around the World
Below are trees that have been planted over the years by SDI. Click on the photograph to enlarge it. If you have updated photographs or stories about an SDI tree, please e-mail them to firstname.lastname@example.com.
2016: Iona, Scotland
During the 2016 Multi-faith Pilgrimage to Iona: Listening to the Wisdom of the Island, pilgrims dedicated the ground where a wych elm tree was later planted. Wych elm trees, often referred to as Scots elm, are native to the United Kingdom and will provide beauty and shade for generations of pilgrims to come. Pilgrim Guide Sally Taylor planted the tree when the ground was soft and able to receive it.
2016: Tijuana, Mexico
During the 2016 Emerging Wisdom educational event's contemplative retreat, participants planted a brugmansia tree, also known as an angel's trumpet tree. The tree was planted in honor of Liz Budd Ellmann's years of service to Spiritual Directors International. The tree will serve as a focal point in front of a new building at Casa Manresa.
2015: Louisville, Kentucky, USA
During the 2015 Emerging Wisdom educational event's contemplative retreat participants planted a tulip tree at the the Nazareth Retreat Center in Bardstown, Kentucky. The tulip tree is the state tree of Kentucky and fit perfectly on the lush grounds of the monastery.
April 2014: Santa Fe, New Mexico, USA
Ghost Ranch served as the perfect location for the contemplative retreat during the 2014 Emerging Wisdom educational events. Retreat participants planted a fruit tree in the high desert to add life and light to the incredible Ghost Ranch orchard.
June 2014: Iona, Scotland, United Kingdom
During the 2014 Interfaith Pilgrimage to Iona: Listening to the Wisdom of the Island, pilgrims dedicated the ground where a wych elm tree was later planted. Wych elm trees, often referred to as Scots elm, are native to the United Kingdom and will provide beauty and shade for generations of pilgrims to come.
September 2013: Bingen, Germany
Pilgrims on the SDI Interfaith Pilgrimage: In the Footsteps of Hildegard of Bingen blessed a cypress tree at the Abtei St. Hildegard. The tree was later planted on the grounds by the sisters at the Abbey.
April 2013: St. Paul, Minnesota, USA
Contemplative retreat participants at the 2013 Cultivating Compassion educational events planted an eastern white pine tree at the Episcopal House of Prayer. The Episcopal House of Prayer sits on five lovely, wooded acres where the new eastern white pine will flourish.
May 2012: Assisi, Italy
Pilgrims on the Interfaith Pilgrimage: Cultivating Compassion with Saint Francis and Saint Clare blessed an olive tree gifted to Cittadella Ospitalità, the retreat center where pilgrims stayed.
April 2012: Boston, Massachusetts, USA
Cultivating Compassion educational events retreat participants planted a pear tree at Eastern Point Retreat House in Gloucester, Massachusetts.
April 2012: Silver Bay, New York, USA
Alumni from the Art of Spiritual Guidance program, board members from the Silver Dove Institute, and staff of the Silver Bay YMCA joined Rev. Bruce Tamlyn (L) and Carol A. Fournier to bless and plant a Japanese red maple in Silver Bay, New York.
October 2011: North Andover, Massachusetts, USA
SDI and the coordinating council met at the Rolling Ridge Retreat Center in North Andover, Massachusetts to commemorate the twenty-fifth anniversary of the first International Peace Day. They planted a paper birch tree with multiple trunks.
May 2011: Atlanta, Georgia, USA
SDI participated in the celebration of Earth Day at Ignatius House in Atlanta, Georgia by planting two azaleas.
The SDI coordinating council proclaimed scripture, poetry, and stories about the importance of being in nature and respecting all creation from Aboriginal Australia, Buddhist, Jewish, Christian, and Islamic traditions.
Local Atlanta community members helped to plant the azaleas. Participants watered Earth and the azaleas with water blessed during the Cultivating Compassion educational events. The water came from all over the world as participants from five continents contributed water to a blessed bowl during the education events. Read more on the SDI Blog.
October 2010: Palestine
During the 2010 SDI Interfaith Pilgrimage for Peace to Israel and Palestine, pilgrims planted an olive tree on behalf of peace in a small Palestinian village in sight of the controversial wall being built by the Israel government to enclose Palestinian territories. The olive tree represents the long road to peace that still lies ahead. Olive trees take a long time to mature and bear fruit, as does peacemaking.
September 2010: Winter Park, Florida, USA
SDI planted three trees at the opening day of Audire, a spiritual formation program for spiritual directors. These trees were presented in gratitude for Br. David Liedl who served for three years on the SDI coordinating council. At his request, the San Pedro Center in Winter Park, Florida was the planting site since it was the location of his training as a spiritual director through Audire.
September 2010: Bellevue, Washington, USA
On International Peace Day, SDI planted a cedar tree that was blessed by the Sisters of St. Joseph of Peace to continue a long tradition of giving back to this beautiful earth. SDI gave the gift of a cedar tree as well as a peace pole in gratitude for sharing office space. Read more about it on the SDI Blog.
April 2010: San Francisco, California, USA
The coordinating council blessed an oak tree during the SDI twentieth anniversary celebration at Gratefulness: The Heart of Spiritual Care educational events in San Francisco, California.
The oak tree was planted at the contemplative retreat at Mercy Center, where SDI began twenty years ago. Read more on the SDI Blog.
December 2009: Kew, Victoria, Australia
We celebrate with deep gratefulness the planting of an oak tree, as a symbol of gratefulness from SDI to Australia. Read more about the tree planting ceremony at the Campion Retreat Centre on the SDI Blog.
December 2009: Dublin, Ireland
SDI planted two trees in Ireland in gratitude for the hospitality extended during the 2009 Being Present educational events in Ireland. An aspen tree was planted at the Milltown Institute and a hazel tree was planted at An Coi—both native Irish trees. Read more about the ceremony on the SDI Blog.
April 2009: Houston, Texas, USA
During the 2009 Being Present educational events, SDI gave an azalea to be planted at The Cenacle Retreat Center.
October 2008: Arequipa, Peru
SDI planted a lemon tree in Arequipa, Peru during the SDI Interfaith Pilgrimage to Machu Picchu. Patricia Roberts is pictured helping plant the lemon tree.
2007: Vancouver, British Columbia, Canada
Following the 2007 Coming Home to the Cosmos educational events, two trees were planted. First, to thank keynote speaker Brian Swimme, a tree was given in honor of Brian's father..
To thank the conference spiritual director, Alexandra Kovats, CSJP, a serviceberry tree was planted on the peace path at the Peace and Justice Retreat Center of the Sisters of St. Joseph of Peace in Bellevue, Washington, USA. Several years later, the tree is doing well! Read about it on the SDI Blog.


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A 33-year-old film-maker was electrocuted in south Delhi's Green Park during Saturday's downpour. His family alleged that he was denied medical care by AIIMS and Safdarjung hospitals when they rushed him there.
The man, Anand Bhaskar Morla, a resident of Saket, died after he came in contact with an iron gate that was exposed to live electric cables, his family alleged. Morla had gone to the Green Park branch of Bank of India around 12.45 pm on Saturday with his wife, their three-year-old son and his grandmother. He parked his car outside the building and went to the bank with his grandmother.
"His wife and son were sitting inside the car when Morla and his grandmother returned. He opened the left rear door for his grandmother and the car's door touched the iron gate, which had come in contact with the wires. Due to the electric shock, he fell on the ground that was flooded," said a police officer.
Sanjay Parikh, a senior Supreme Court lawyer and a family friend of the victim, said: "Morla was rushed to AIIMS but doctors refused admission, saying they don't accept such cases and the patient should be taken to Safdarjung Hospital. The staff at Safdarjung Hospital said the same and due to the delay, Morla could not be saved."
Parikh alleged that a couple of air-conditioners and a diesel power generator were installed near the gate. "The half-exposed wires of the ACs and diesel power generator are wrapped around the iron fence connected to the gate," he added. The police have registered a case. While AIIMS officials were not available for comment, a senior doctor at Safdarjung Hospital said Morla was brought dead to the hospital.


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My Husband and I had a evening meal in the restaurant on Friday 6th December, despite it being very busy with several Christmas parties the service was very impressive. As always the food was up to its usual high standard.
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The SAM Book Club meets on a monthly basis and is facilitated by Associate Curator of Arts & Education, Eric Birkle. As meetings are free to attend, we invite everyone to come and enjoy art-related conversation and complimentary wine and cheese in SAM's Charles Platt Italianate Gardens, or Garden-View Room depending on season. See a list of the upcoming dates, times, and books below:
Tuesday, May 16, 2017 - 5pm
A Month in the Country
by J.L. Carr and Michael Holroyd
Read about A Month in the Country here.