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Thursday, October 14
Nine Things I Learned at the BlogHer Food '10 Conference
Here are nine things I learned at BlogHer Food '10:
1. While attending an informative session on food styling, an attendee asked, "What can I do to make brown, gloppy food like beef stew look good?" The panelists' collective reply: Nothing. After the laughter subsided, Tami Hardeman of Running With Tweezers offered this advice: Surround ugly food with pretty props: a colorful bowl, a funky spoon, or a textured napkin. Never underestimate the power of sprinkled parsley.
Dorie Greenspan, Susan Russo, and Elise Bauer
2. Next time you're creatively stymied, stop everything and go for a walk. That's what baking goddess Dorie Greenspan does when she needs to spark her creativity. "It works every time!" she told me.
3. David Leite of Leite's Culinaria told us it's OK to say "no." Working for free or for minimal payment isn't furthering bloggers' careers. Say "no," and most times, they'll come back with a better offer.
Susan Russo, Ree Drummond, and Garrett McCord
4. The dazzlingly down-to-earth Pioneer Woman, Ree Drummond, reminded her audience that you can't be everything to everybody. Choose the media that best suits your talents: Are you a word wizard? Write. Do you come alive in front of the camera? Do video. Do you have great interviewing skills? Hello, podcasts.
5. The talented and beautiful Anupy Singla, author of The Indian Slow Cooker, understands that many home cooks are intimidated by Indian spices and cooking. So she created spice packets, small bundles of 5 essential Indian spices, that will get anyone cooking Indian. Demystify something for people, and they will love you. They'll also buy your book.
6. Diane of the darling White on Rice couple told bloggers that "Great food photography isn't about fancy gear; it's about light." She encouraged us to walk around our homes to find the best sources of natural light for food photography, even if it's in the bedroom, or -- GASP! -- the bathroom.
7. Smile. Say hello. To everyone. Wear comfortable shoes. Know when to walk away from the Scharffen Berger table.
Lunching with Ben Rhau, Tara Dahill, Cheryl Sternman Rule, and Katie Goodman.
8. Katie Goodman of Good Life Eats, who has a mega-watt smile, taught me to always carry a WISP, a single use mini toothbrush, in my purse. When you're on a panel after lunch, like I was, you want people to remember what you said, not what you ate.
9. The food gods appreciate irony. While at BlogHer Food '10, I received a call from my doctor informing me that I tested positive for celiac disease. Not only can I no longer eat pasta and pizza, but I also have to change my Twitter bio, which currently reads, "I eat gluten."
Here are more posts about BlogHer Food '10 you might enjoy:
Revelations: Fed Up With Lunch
Guide to Conference Etiquette: 5 Second Rule
BlogHer Food: The Love Fest: Will Write for Food
Memorable Moments from BlogHer Food '10: Panini Happy
Defining Success: Dine and Dish
BlogHer Food 2010 in San Francisco: The Italian Dish
Want more? Check out Liveblog at BlogHer.com.
50 comments:
- Alanna Kellogg said...
Aiii Susan, lots of BlogHer lessons but oh my, celiac? Big hugs --
- October 14, 2010 at 10:03 AM
- Strawberry CAKE said...
Susan, again, so great to meet you. It was a great weekend wasn't it?! Almost too much for me to process. So sorry to hear about your celiac disease, that is a bummer, but I have to admit it made me giggle that you actually had it right out there that You eat it and now you can't. Irony. Life. Interesting. Hang in there. At least you know of some great blogs you can go to right?
- October 14, 2010 at 10:29 AM
- Kathy - Panini Happy said...
Oh my goodness, Susan! I had to read that last "learning" a few times to be sure I read it right. I guess in a way it's good news insofar as you can start on the road to feeling better. Wow. And you know plenty of folks to help with eating gluten-free.
Great conference recap - looking forward to meeting up again soon!
- October 14, 2010 at 10:41 AM
- Alison St. Sure said...
Hi Susan,
I didn't get a chance to meet you at BlogHer, but after reading this post, I warmly welcome you to the world of gluten-free living! If you need any help, please let me know -- there are a lot of emotions that you may be feeling right now (people don't usually expect this!) I'm here if you need someone to talk you through it.
~ Alison
- October 14, 2010 at 10:42 AM
- Wendy said...
Great post. Utter bummer about the celiac disease though. As a carb lover, my heart goes out to you. xx
- October 14, 2010 at 10:46 AM
- Valerie @ City|Life|Eats said...
Hugs on the celiac diagnosis. I remember wondering why you had I eat gluten in your twitter bio and assumed that perhaps you had thought you could not eat it and then found out you could. I am so sorry to hear it is the opposite.
While I tested negative for celiac's, an arduous elimination diet showed gluten was the reason behind my joint pain and at least some of my digestive distress. I first worked with eliminating it 18 months ago, did several reintroductions/attempts to eat non-wheat grains/other approaches, and then finally gave up and went 100% gluten-free in April, complete with banning gluten from our kitchen (my husband occasionally eats gluten-containing products at home, but he is very careful of crumbs etc, and stays away from the kitchen), cleaning out every crumb in every drawer etc. Honestly, it has made a huge difference. The joint pain is gone, the stomach distress is far improved, and on top of that, I am no longer losing hair (which my doctors thought was related to some thyroid problems, but which thyroid medication did not help, while going gluten-free did!)
So, while I am so so so sorry to read the diagnosis, it really does get better. And please feel free to stop by my blog if you want some gluten-free inspiration :)
- October 14, 2010 at 10:48 AM
- Tasty Eats At Home said...
Nice way to sum up what I imagine was a whirlwind of a time! And just so I know, when exactly IS the right time to walk away from the Scharffen Berger table? This is very important!
And my heart goes out to you with your new celiac diagnosis. It's certainly a game changer! Lots of hugs. And if you have questions - anything at all - let me know! I'll do my best to help. You do have the advantage of having a lot of gluten-free bloggy friends. There are some blogs out there that are a wealth of information for the newly diagnosed. And you have a gift in the kitchen - that gives you a definite advantage!
- October 14, 2010 at 10:51 AM
- Kristen said...
2 conferences together now and I haven't had the chance to spend nearly enough time with you!! Great recap!
I can't wait to read the stories in your book. So happy for you!
- October 14, 2010 at 11:00 AM
- Joanne said...
So much to process in this one post! I loved your recap and your nine things. I met PW at blogher and fell kind of in love. I was already kind of in love but still.
I'm sorry to hear about the celiac's but with all of your cooking abilities and inventiveness, I'm sure you will prevail!
- October 14, 2010 at 11:12 AM
- Kalyn Denny said...
Great post. You have such a flair in everything you write. Sorry to hear about the celiac diagnosis, but I know you will make the best of it.
- October 14, 2010 at 11:38 AM
- Andrea Meyers said...
Susan, I have a feeling you will deal with the celiac diagnosis in an amazing way. Hugs to you...
- October 14, 2010 at 11:50 AM
- FabFrugalFood said...
Agreed with Strawberry CaKE - the resources you have to deal with it now are just getting better and better all the time! Though not celiac, I went GF for my daughter 2 years ago and it seemed like a huge adjustment at the time, but now it's just second nature and I don't feel deprived at all. Pick up GFG's new book if you haven't already!
Anyway, I'm sure greater experts than I can help you out much more. :O)
Excellent wrap-up!
- October 14, 2010 at 11:53 AM
- Cheryl Arkison said...
Sucks about the celiac, but it certainly won't mean giving up pizza and pasta! The gluten-free bloggers out there are incredible these days. There never was a better time to be diagnosed.
- October 14, 2010 at 12:21 PM
- marla {family fresh cooking} said...
Excellent wrap post Susan. Meeting you was certainly a highlight of my BlogHer experience. I cannot believe you got that call from your Dr. at the conference. Crazy huh?!
Great tips you share with us. I do hope my teeth were clean for my panel. Geesh.
psst-stop on by my place to leave a link with this re-cap- -if u wish :)
- October 14, 2010 at 1:30 PM
- Helene said...
It was great seeing you again Susan! I loved reading your post!
Sorry to hear about the no gluten but being celiac is just fine. You'll see. We eat pizza, pasta, bread, etc...even desserts :)
Call on your celiac friends (like myself) to help out.
- October 14, 2010 at 1:39 PM
- Michelle (What's Cooking) said...
Excellent recap! Aah yes - I have been caught trying to photograph food in the bathtub! Time to get some alligator clips and a piece of foam core for more lighting options! It was wonderful to see you and I loved dinner at Contigo. The food was delicious but the company was even better! I can't wait to see you in Austin, if not before. xoxoxo
- October 14, 2010 at 2:24 PM
- Amber @Bluebonnets & Brownies said...
I wish I'd realized you were there! We've tweeted plenty, but never met. I'm so sorry about the celiac, but some of my bestest friends are gluten-free (@fourchickens, @sensitivepantry) and have taught me that celiac is not a life sentence to bad food.
One comment on the brown food - at Big Summer Potluck, the food stylist there, Melissa, said that brown food looks best on off-white, cream, or tan crockery. Since learning that, I've had much better luck with my brown food.
- October 14, 2010 at 2:31 PM
I guess I'll have to add you to the gluten-free blogger count I kept adding to on Twitter while at BlogHer Food. That makes 27 of us there. You really were tempting the gluten gods with that bio. Wish we could have met, too.
- October 14, 2010 at 2:44 PM
- Unknown said...
Great recap! Loved meeting you. Hope to hang out next year sometime!
- October 14, 2010 at 2:45 PM
- Flavorstitch said...
It's so fascinating to read other view points and lessons learned at BlogHer. This is especially useful since I wanted to be in three places at once most of the time.
- October 14, 2010 at 3:47 PM
- Maria said...
It was great to see you at BlogHer food. I really enjoyed your panel.
- October 14, 2010 at 5:00 PM
- Mardi Michels said...
What a GREAT writeup of BlogHer. I *almost* felt like I was there!
- October 14, 2010 at 5:35 PM
- Katie @ goodLife {eats} said...
LOL at the WISP mention!!! Lunch was so fun. :) Sorry to hear about the Celiac, but looking on the brightside - there is no better time to go gluten-free than now. So many amazing resources! We thought Logan might have to go gluten-free earlier this year. It turned out that his test came back negative, but just knowing there were real people with doable solutions out there made it so much less stressful to go through the possibility. *hugs*
- October 14, 2010 at 6:07 PM
- Susan from Food Blogga said...
alanna-Yup. Irony is alive and well.
strawberrycake-Oh, so great meeting you too! Thanks for the kind words. I'm glad you giggled. ;)
kathy-Seriously. Looking forward to seeing you too. Will plan an SD foodie meet-up!
alison-How remarkably kind of you. Thank you so much.
wendy-I LOVE carbs.
valerie-Thank you for sharing your story with me. I am overwhelmed by the generosity and kindness that GF people have shown me. I too had many symptoms that were attributed to other causes, but now it looks like it was celiac all along. I'm optimistic that I'll be feeling better too. I'm so happy to hear you're doing better. I truly am.
teah-Oh, thank you! I feel better already. :) And, yes, I'll be visiting those GF blogs a lot more often now!
kristen-I know. I was so disappointed. You're one of those people whom I have liked online for so long and have yet to really connect with in person.
joanne-I'm glad you enjoyed it. Thanks so much!
kalyn-Thanks! I really appreciate that.
andrea-That's sweet of you to say. :)
fabfrugalfood-Thanks for the recommendations. I'll be checking out a lot of GF blogs and books.
cheryl-GF pizza may be the first dish I learn!
- October 14, 2010 at 6:26 PM
- Susan from Food Blogga said...
helene-Thank you so much for the encouragement. I will definitely be asking my GF friends for help!
michelle-I bought my clips at Home Depot yesterday! Now for the white and black boards....
amber-Thanks for the blog recommendations. I'll follow them on Twitter. Great tip about the beige cloth too. Thanks!
wendyGK-I know. I really wish we could have met too. I heard wonderful things about you.
mrsq-Absolutely! Definitely in San Diego if not sooner!
flavorstitch-I know what you mean. I wanted to attend all three sessions during my own panel!
maria-It's always lovely seeing you.
mardi-Yay! I'm happy to hear it.
- October 14, 2010 at 6:30 PM
- K Allrich said...
Susan! Welcome to living gluten-free living (and there will be pasta!). I hope you'll consider me a resource- please let me know if I can help. xox Karina
- October 14, 2010 at 9:45 PM
- Rosa's Yummy Yums said...
You must have had a great time in SF! Very helpful. The first four are so true...
- October 14, 2010 at 10:59 PM
I am so looking forward to seeing what you will do with the new medical condition. My son has been struggling with this since he was born, and I am always following blogs for creative ways to go gluten free. It will be a huge adjustment - good luck, and hope that you start to feel better!
- October 15, 2010 at 5:09 AM
- Lauren said...
Susan, it was so lovely to meet you there! I loved reading through your post - there were so many wonderful people there with so much to share. Even though it may be a shock, congrats on being diagnosed. It will be more than worth it :). Plus, even just on this post, you have a handful of us (myself included) that will help with whatever you're struggling with. Getting the gluten out gave me so much more than just a new way of baking. Hope you feel better soon!
- October 15, 2010 at 6:32 AM
- Jacqueline Meldrum said...
Well that sucks (not the conference), but I know you will rise to the challenge :)
- October 15, 2010 at 7:25 AM
- The Diva on a Diet said...
Hi, Susan! What a great recap and your pics are lovely too. So many smiling faces.
Really great to meet you this weekend. I hope our paths will cross again too - I'd like to continue our cookbook conversation.
Very sorry about the Celiac diagnosis, but one good thing is the strong and wonderful GF blogging community. They kind of adopted me at the BlogHer Food lunch last year and they are such a fantastic, supportive group. Lots of good info out there and I know you'll make the best of it.
Looking forward to keeping up with you here on your blog. Cheers!
- October 15, 2010 at 7:27 AM
- Deadly Vanilla Sunshine said...
I'm with Wendy, I'll surely miss your wonderful carby Italian recipes but I know that with your creativity and the gluten-free alternatives, you'll be back to sharing an even better way to cook and eat soon. Congrats on the books, by the way! Something tells me the "recipes every man should know" is going to grace my holiday gift list this year.
- October 15, 2010 at 8:09 AM
- Eve Fox said...
Great post, Susan! That is a super bummer on the celiac disease though - so sorry to hear about it.
- October 15, 2010 at 10:22 AM
- Sunnie said...
Susan, love the format and the commentary. Thanks for sharing and for the inspiration!
- October 15, 2010 at 11:26 AM
- Sunnie said...
Susan, love the format and the commentary. Thanks for sharing and for the inspiration!
- October 15, 2010 at 11:26 AM
Loved reading your Blogher sum up and the tips.
My heart goes out to you, after being diagnosed with CD. It was a life changing for me because I depended on gluten foods so much. Now I live a life free of pain! There are an abundant amount of resources also. You can do it! :)
- October 15, 2010 at 12:11 PM
- Lynda - TasteFood said...
Thanks for recap, Susan. I still wish we had had a moment to connect. So sorry to hear about the celiac - luckily you are in a community that can share a lot of wisdom on it. And knowing you, you'll soon be one of the sages.
- October 15, 2010 at 3:46 PM
- Unknown said...
Boo on the celiac. Still, you have a community that will take very good care of you and has proven time and again that you can eat amazing food. =)
It was so awesome to see you at BHF! Hope to see you again soon so we can actually catch up without a few hundred people around!
- October 15, 2010 at 10:23 PM
- tinuviel said...
Wow you snuck that shocker in there! I'm sorry for your loss and/or whatever discomfort you've had to endure this far...but I'm sure you'll have a wonderful time experimenting and discovering gluten-free food.
Have been silently reading here for months, and I love your blog...much love.
- October 16, 2010 at 5:34 AM
- GF Gidget said...
Great post! I learned something just from reading it!
I'm sorry about the celiac diagnosis. On the bright side, at least you know and can do something proactive about it. I'm looking forward to many more blog posts and mouthwatering recipes!
- October 16, 2010 at 6:11 AM
- Cookie Madness -- said...
Celiac?? Susan, that's really sad. However, if anyone can manage that disease you can. At least you have a handle on what's been causing issues for you. Glad you had fun at BlogHer. Looks like it was a celeb filled event!
- October 16, 2010 at 8:41 AM
- Anna@Tallgrass Kitchen said...
Are you lunching at Taylor's Automatic Refresher in the photo? Love that place!
I know you'll make the best out of the celiac's!
- October 16, 2010 at 4:43 PM
- Johanna GGG said...
great post - so much good advice and food for thought
Sorry to hear about the celiac diagnosis - though I am sure you will find (and share) lots of great ideas.
You will probably already in touch with some great gf bloggers. I am not a celiac but I have celiacs in my family so I wrote a post about it this year that you might like - Advice for Gluten Free beginners and kids.
- October 16, 2010 at 5:21 PM
- The Italian Dish said...
Susan, it was so nice to finally meet you at the conference. I just can't believe your celiac disease diagnosis! I guess there's never been a better time to go gluten-free, though, with all the gluten-free products and cookbooks out. Maybe you will post about your new cooking methods? Take care!
- October 17, 2010 at 3:05 PM
- Abby said...
Ack! Celiac?! I know you'll be okay, however, because of the plethora of amazing gluten-free bloggers on the Web!
Great post!
- October 17, 2010 at 6:51 PM
- Srivalli said...
Susan, it was wonderful meeting you. So sorry to hear about no gluten, but I am sure you will find solutions to that too..
- October 19, 2010 at 10:27 AM
- Ben said...
Well, I was certainly surprised to scroll down this post and see myself staring back! It was really nice to meet you, Susan. I enjoyed chatting with you on the way to the Ferry Building. Thanks for being so welcoming.
And, so sorry to hear about your diagnosis. It must be quite jarring. I'm glad that it's something you can have a sense of humor about, and as many have said, there have been far worse times to be diagnosed with this disease. I think point #1 I took away from the conference was an awareness about celiac disease and the strong community that exists among gluten-free cooks and writers. Wish you the best.
- October 21, 2010 at 1:20 AM
- Jane @WiseEats said...
Susan, glad the doctor was able to diagnose celiac. I know you will see it only as an opportunity to expand your food world. Can't wait to see :)
- October 21, 2010 at 2:06 AM
- The Curious Baker said...
wow celiac disease! I'm not sure if you remember but one of the first recipes I gluten-freed came from your website. You'll be an expert in no time! Pop over and have a browse if you need any help/recipes :)
- October 25, 2010 at 5:49 PM
- tami said...
It was so nice to finally MEET you after all this time. Loved your BlogHer post! Here's to not letting it be another year before our paths cross again :)
- Tami
- October 26, 2010 at 6:43 PM


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5 Common Types of Stone Crusher Machines
In term of mining machine,
is known as a huge equipment or machine which is functioned to break the big rocks into the smaller ones and even grave
and dust. In general, it is a way to reduce the size of rocks so that it can be more easily to replace, recycle, and also dispose. Sure, it is very important for several kinds of industry, particularly mining, metallurgy, transportation, energy, materials. Since you can classify it as heavy equipment, it is really effective to break and crush a very solid and high hard material. However, for some matters, the crusher is also useful to crush the softer ones like iron ore, limestone, marble, granite and some others. There are many types of crushers along with the functions. Some of them will be described as follows.
Jaw Crusher
Jaw crusher is probably the most common crusher type tp be used. It is due to its working system pressing the materials unti they are crushed. It is generally used to break the rocks with really hard structure. However, for its ability, jaw crusher tends to be more flexible as well. Yes, it is also quite helpful if you want to crush other materials which are softer or smoother.
Roll Crusher
Roll crusher is a kind of crusher machine that works by applying the rotary rolling system with acceleration of rpm which tends to be slow. Roll crusher is very common to be used in the world of mining. It is for crushing the rocks with the level of hardness which is relatively low like ore, limestone, and materials for cements, copper, sulfur and many more.
Impact Crusher
Impact crusher is in general just the same with the roll crusher. However, the acceleration applied is relatively higher than the roll crusher. Based on that fact, the materials that can be crushed using this machine tend to be more various also even those with high level of hardness. In the world of mining and industry, impact crusher is common to be used to break the stones on the river or volcano rocks which are indeed known as a sort of really hard materials.
Hammer Mill
This is basically similar with impact crusher in which it works with the principle of rotary system with a very high acceleration. Besides, it also works by punching the materials that will be crushed. Hammer Mill machine is very effective to form smooth sand, mineral concentrate, ore mineral, and other kinds of powder from rocks, let�s say the dolomite, zeolite and some others.
Hammer Roller Mill
Hammer Roller Mill is basically the combination of hammer mill and roll crusher. The way it works is by punching the materials hardly with high acceleration and then rolling it just like the roll crusher. This machine is very effective to produce concentrate from the mineral rocks with high levels of hardness. Then, it is really capable to make powder with high level of softness as well. This kind of
is very appropriate for the mining of gold and copper as well as the production of fertilizer.
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The Daring Bakers are back and this time we're bringing you a milk chocolate and caramel tart! Who are the Daring Bakers you may ask? Well, we're a group of rogue operatives strategically placed all over the world and secretly trying to conquer our baking fears one recipe at a time. At least that's how I see it. In actuality, we're a group of food bloggers who, once a month, make the exact same recipe and then blog about our experience on the same day. It's a fun way to try new recipes and techniques. Everyone has such a unique experience preparing the same recipe and the posts are always interesting to read.
I have to admit that I wasn't overly excited when this month's challenge of Eric Kayser's milk choclate and caramel tart was announced. No offense to kind hostesses Veronica of Veronica's Test Kitchen and Patricia of Technicolor Kitchen, but I'm just not a big fan of milk chocolate or caramel. But being the obedient Daring Baker that I am, I put my personal preferences, and perhaps even food prejudices, aside, and tried my very best with the assigned recipe. [And on a side note, I was so excited to meet Veronica for dinner when she was visiting San Francisco a couple weeks ago. She's super sweet and super smart!]
Like with most of our challenges, there were some positives about this challenge. Once again I would be tackling caramel like I did for the Gateau St. Honore challenge. I'm still not completely over my fear of caramel making, but I'm slowly finding my way to a comfort zone. But I think one can never get too comfortable with making caramel. I always have a big bowl of ice water within arm's reach. And to complicate matters a bit, the caramel would be turned into a caramel cream sauce which is then turned into a caramel cream "custard". Hot molten sugar! Furiously bubbling cream! Potential clumping from the eggs and flour! Oh, the dangers we face as a Daring Baker! And to top it all off, I still have trouble rolling out tart and pie crusts into a circular shape. It always looks so easy on television. So here was another wonderful opportunity to practice my rolling skills. This is why I love these challenges. I always find something new to learn, techniques to refine or discover an appreciation for an ingredient or certain component of the recipe.
I don't normally use milk chocolate but since I vowed to follow the rules, I tried to find some high quality and, hopefully, high cacao percentage milk chocolate. I found a couple of milk chocolates at my Whole Foods market that seemed to fit the bill perfectly. Michel Cluizel's Grand Lait 45% and El Rey's Caoba 41%, which is, according to El Rey's website, "a fluid, smooth 'dark' milk chocolate with wonderful caramel, nut and earthy flavors. Its notable flavor is the result of increased cacao content, among the highest of any milk chocolate on the market". The combination of the two milk chocolates for my chocolate mousse layer would be nice. With my milk chocolate secured, I was ready to move forward with the recipe.
I had no clue how thick to roll out the shortbread dough for my crust or how high the sides should be to hold both fillings. The chilled shortbread dough rolled out nicely but transferring the rolled dough to my springform pan in one piece was a total pain. So I just patched and pressed the dough into the pan as evenly as possible until I had no more dough left. So that's how thick and how high it ended up.
To blind bake my crust, I lined my crust with parchment paper and filled it with pie weights. After baking for 15 minutes the bottom dough was still uncooked and actually stuck to the parchment paper as I lifted it away. I really, really didn't want to roll out another disk of dough since the other two-thirds of the shortbread dough were frozen. Instead, I tried to save my swiss-cheese looking crust. So I removed my pie weights, scraped the dough off the parchment paper, patched my bottom crust with the scrapings, returned it to the oven for a few more minutes and hoped that I managed to salvage the crust. It ended up a tad lumpy and bumpy but at least it didn't have any more holes. I guess it was okay, but I wouldn't know for certain until I cut into the finished tart.
lumpy and bumpy crust
I have to say making the caramel wasn't too scary this time. I used the wet method by adding 1/4 cup of water and 2 teaspoons of corn syrup to my 1 cup of sugar. I placed my saucepan with the lid on over medium heat for about 4 minutes and then removed the lid and increased the heat to high until my desired color and temperature. The lid traps some of the condensation and actually "washes" down the sides of pan so I wouldn't need to do that with a wet pastry brush.
Sadly I think I let my caramel get too dark before adding the cream. My goal was to let the caramel get to 335F (per Veronica's recommendation) to 350F (per Sherry Yard's "The Secrets of Baking"). But I don't think I got an accurate temperature reading since I couldn't immerse my thermometer more than 1 cm into the caramel without touching the bottom of my saucepan. I guess I can call this a burnt caramel.
Also, my caramel cream custard refused to set in the oven after 15 minutes of baking. So I actually continued baking it until the edges were set and the center still wiggled a bit. I think it took a total of 30 minutes. At this point the top of the baked caramel was pretty dark (and I mean as dark as black coffee). So this meant that my caramel could be doubly burnt. The outlook was grim.
From the chatter during the days prior to posting, some Daring Bakers had issues with their cream deflating when the melted milk chocolate was added. I had the opposite problem. My melted chocolate seized up a bit when I folded the cream and chocolate together. So if you look closely, you may see little bits of chocolate speckled throughout the chocolate mousse. So now I may have to call this a double burnt caramel and mini milk chocolate chip mousse tart.
So after the required chill, I finally cut into my tart. I was really afraid that the caramel layer would be dark all the way through and be completely inedible. I told myself that I could still salvage dessert if I scraped off the chocolate mousse and serve the mousse in cups. I breathed a huge sigh of relief when I saw that the caramel was not black but a rich caramel brown. Thankfully, the caramel didn't taste burnt either.
I liked how the crust held together nicely when the tart was sliced and was very tender. Sadly I felt it was a bit flavorless though. The crust was neither chocolaty nor hazelnutty nor buttery. The flavors were a bit muddled. I did like the hint of cinnamon. (BTW, I only used 1/2 tsp cinnamon in the dough since 2 tsp seemed overwhelming.)
I expected the finished tart to be super sweet. But surprisingly, it wasn't as sweet as I thought it would be. Perhaps it's because the caramel was a bit darker and the milk chocolate had a high percentage of cacao (and therefore less sugar). The mousse was delicious even with the tiny random bits of chocolate I encountered and the caramel was pretty delicious. The two fillings definitely made a nice pairing. So overall I would call this challenge a wonderful success. I would definitely make both fillings again, but I would probably use a different tart dough. The tart was an excellent breakfast with my morning coffee. (Yes, I am admitting to having a slice for breakfast.)
And as always, you can find links to the other Daring Bakers' tart posts on our blogroll.
Milk Chocolate and Caramel Tart
(from Eric Kayser's "Sweet and Savory Tarts")
Preparation time: 40 minutes
Baking Time: 30 minutes
Refrigeration time: 1 hour
One 9-inch (24-cm) square pan or one 10-inch (26-cm) round baking pan
1/2 lb (250 g) chocolate shortbread pastry (see recipe below)
Caramel Layer
1 cup (200 g) granulated sugar
1 cup (250 g) heavy whipping cream (30-40 percent butterfat) or crème fraiche
1/4 cup (50 g) butter
2 whole eggs
1 egg yolk
2 1/2tablespoons (15 g) flour
Chocolate Mousse Layer
1 1/4 cups (300 g) heavy whipping cream
1/2 lb (250 g) milk chocolate
1. Preheat oven to 325 °F (160 °C).
2. Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.
3. In a saucepan, caramelize 1 cup (200 g) granulated sugar using the dry method until it turns a golden caramel color. (Or alternatively, caramelize using the wet method by adding 1/4 cup water + 2 tsp corn syrup.) Incorporate the heavy whipping cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.
4. In a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour.
5. Pour this into the cream-caramel mixture and mix thoroughly.
6. Spread it out in the tart shell and bake for 15 minutes. Remove from oven and allow to cool.
7. Prepare the milk chocolate mousse: beat the whipping cream until stiff. Melt the milk chocolate in the microwave on low or in a bain-marie, and fold melted and slightly cooled chocolate gently into the whipped cream.
8. Pour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.
Optional decoration: melt 1/2 cup (100g) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.
Chocolate Shortbread Pastry
Preparation time: 10 minutes
Refrigeration: overnight
To make 3 tarts, 9 ½ inches (24 cm) square or 10 inches (26 cm round)
1 cup (250g ) unsalted butter, softened
1 cup plus 2 tablespoons (150 g) confectioners' sugar
1/2 cup (50 g) ground hazelnuts
2 level teaspoons (5 g) ground cinnamon (optional)
2 eggs
4 1/2 cups (400 g) cake flour
2 1/2 teaspoons (10 g) baking powder
1 1/2 tablespoons (10 g) cocoa powder
Prepare dough at least one day before you need the dough.
1. In a mixing bowl of a food processor, cream the butter.
2. Add the confectioners' sugar, the ground hazelnuts, and the cinnamon, and mix together
3. Add the eggs, one by one, mixing constantly
4. Sift in the flour, the baking powder, and the cocoa powder, and mix well.
5. Form a ball with the dough, cover in plastic wrap, and chill overnight.


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Massage Mt. Dora Florida
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Well here we are, Round 2 of Jalopnik-style madness. After the first round of voting, we've eliminated half of the 32-car field. And there sure were some upsets; Parnelli Jones' Big Oly Bronco losing to some white Italian car being perhaps the most shocking. We even had a last minute buzzer-beater, with "Billy" beating out the Rolls Limo by only 2 votes! But, now it's time to vote our sweet 16 down to an elite 8. We'll be one step closer to figuring out which car you think is the coolest on-screen in the 1974 film Gone In 60 Seconds. Update: Polls have closed, voting for Round Three here.
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Hell is a specific destination within the Christian and Islamic religious mythology for sinners and/or and more specifically those that fail to atone for those sins. Other religions have analogous destinations, of varying qualities and distinctions. Basically hell is a way religious leaders control their followers along the lines of, "Do as we say god or the gods and godesses want or you will be punished in hell after you die." For the majority of Christians, Hell is a place where people go when they die or are destroyed by Jesus's Second Coming. For the Islamic faith failure to truly follow the word of God will result in going to hell.
The majority of Christians believe that God sends good people to heaven by proxy of accepting Jesus as our saviour (For some, being "good" is irrelevant, Faith alone is needed). People that fail to accept Jesus as saviour meanwhile are condemned to hell for eternity. The Islamic faith more specifically refers to those unbelievers, or unfaithful being cast into a graphically specific torturous and perpetual suffering.
Various interpretations exist as to what constitutes hell-worthy behavior, how long an individual stays in hell, whether hell is a distinct place apart from the earth or the earth itself undergoing destruction as described in The Book of Revelation. Other mythologies have specific destinations that may or may not share specific qualities with the Hell defined by the Christian / Islamic faith.
- 1 Invented to control people
- 2 Other afterlife destinations
- 3 A literalist origin
- 4 Differing Christian views of Hell
- 5 Islam
- 6 References
- 7 See also
- 8 External Links
Invented to control people[edit]
- Main Article: Religion was invented to control people
Priests invented hell to frighten people into obedience. This conclusion is based on there being no reliable evidence that Hell exists but priests pretend that it does. This is probably motivated by the desire for personal power or the honest wish to coerce people to towards God.
"Religion is always in the control business, and that's something people don't really understand. It's in a guilt-producing control business. And if you have Heaven as a place where you're rewarded for you goodness, and Hell is a place where you're punished for your evil, then you sort of have control of the population. And so they create this fiery place which has quite literally scared the Hell out of a lot of people, throughout Christian history. And it's part of a control tactic."
- — John Shelby Spong, Retired Episcopal bishop[1]
"The most general formula on which every religion and morality is founded is: 'Do this and that, refrain from this and that — and then you will be happy! And if you don't...' Every morality, every religion, is based on this imperative; I call it the original sin of reason, the immortal unreason."
Other afterlife destinations[edit]
Several historical religions confined to antiquity had their own specific destinations for those viewed as unworthy to progress to the subsequent level of existence as defined by their faith. The majority, particularly those pre-dating the Abrahamic religions, confer their destinations with mixed descriptions and environment.
Egyptian theology referred to a great "devourer" whereby all semblance of self was annihilated and eternal life deprived from the recipient. The description of eternal salvation offered by Osiris the Lord of the Dead (or "living" as per Egyptian myth of afterlife) and Rebirth. These qualities were to inform the Israelites sensibilities during their internment in the land of Egypt under the Pharaohs.
The Books of the Netherworld (inscribed on the walls of Royal tombs) describe a hell that would marry up more closely to that of Middle Age descriptions of a physical underworld filled with torment and torture with the eventual aim of complete annihilation of those that were judged unfavorably by the "weighing of their hearts". Egyptian hell also features the mention of a "Lake of Fire" a popular visual image to be re-imagined after the establishment of early Christian texts of the Coptics.
Particularly in the Egyptian faith (but also a feature of other religions) is the process of the blessed also being required to pass through this netherworld before reaching their eventual destination, the "field of rushes". This test, with guardians and denizens of the underworld fuelled a rich mythology that influenced the Abrahamic religions heavily.
- "Hail to you, Lords of Truth, the tribunal which is behind Osiris, which puts terror into those who are false when those whom it protects are at risk." - partial Coffin Text spell 335
Prior to the Exile (to Egypt), the Hebrews had no concept of Hell. There was a concept of Sheol, which is translated variously in the Hebrew Scriptures as "abyss", "hiding place", "grave", and "pit". In some translations (KJ-IV) sheol is replaced by "hell", although this makes no sense when it is clear from each context that it is not a place of eternal torment. Jacob would hardly say "No, ...in mourning will I go down to [an endless hell] to my son." Nor is it probable that Job would pray to God to "hide him in a place of endless torment," in order to be delivered from his troubles. The only clear thing about Sheol is that this was a well-known concept amongst the ancient Israelites.
It was not until the Pharisees (c. 100 BCE) that the notion of a spiritual life after death developed in any meaningful way in Jewish thought. The Pharisees, who were the forerunners of the rabbis, taught that when the Torah spoke of reward for following God's ways, the reward would be forthcoming in an afterlife, Olam Ha-Ba (world to come), as they called it.
At the same time as the Egyptians, the Mesopotamian Polytheistic Babylonian and Sumerian Empire had developed its own concepts of the afterlife, the Underworld or Netherworld known as Arallu. No punishments are described, only a description of a bleak and dreary abode ruled over by Ereshkigal and Nergal.
The Dumuzi-Ishtar Dumuzi-Ninanna myth concept of lent and resurrection (qualities subsequently lent to Osiris and Adonis) was to rear itself in the prophecies featured in the Old Testament that Jesus is asserted to fulfil.
Greek mythology defines the underworld with various terms. Hades is the all encapsulating concept of the underworld, within which is Tartarus - the hellish component. Hades in this case more closely mirrors the Judaic Sheol (and Old Testament translations often render Sheol as Hades) or the Mesopotamian Arallu as a dark, gloomy abyss or pit.
Tartarus meanwhile, as defined by Plato, is the place where souls were punished after death. Plato posited in Gorgias that judgement was delivered upon death.
This usage of Tartarus was to later inform Catholic liturgy, and form a basis for interpreting the original context of Judaic scripture.
The Mayans believe in a tiered demon infested underworld. Xilbaba the most dangerous, whilst Metnal the lowest and most horrible
The Aztecs believed in a neutral after life of Mictlan, however access to the land featured trials and tribulations.
A literalist origin[edit]
Gehenna (alternatively Gehinnom, or the Valley of Hinnom) described in various locations in the vicinity of Jerusalem is commonly translated as "Hell" (rightly or wrongly) within the context of the new testament (alternatively Tartarus, Hades and Sheol were used interchangeably when referring to synonymous post-death states). The valley (or ravine) has a long history as a site of burning apostates, corpses and as a valley of the damned giving a a literal and metaphorical relevance to those that would later hear Jesus speak of Gehenna in his sermons. Human sacrifice to the Ammonite God Moloch is recorded until 6BCE.
- Joshua 15:8 "the ravine of the son of Hinnom"
- Nehemiah 11:30 "And they dwelt from Beersheba unto the valley of Hinnom"
- Chronicles 28:3 "Moreover he burnt incense in the valley of the son of Hinnom, and burnt his children in the fire, after the abominations of the heathen whom the LORD had cast out before the children of Israel."
- Matthew 5:22 "But I say unto you, That whosoever is angry with his brother without a cause shall be in danger of the judgment: and whosoever shall say to his brother, Raca, shall be in danger of the council: but whosoever shall say, Thou fool, shall be in danger of hell (Gehenna) fire."
The accurate use of the word "Hell" as a translation of Gehenna is open to interpretation. The subjects about which Jesus speaks, when referring to Gehenna, have no less significance when referring to that literal valley of the damned (as opposed to the eternal concept of punishment and torture interpreted after the fact). There is no suggestion that Gehenna need to be translated to "Hell" any more than any other proper noun for a place or region. Similarly there is no reason to believe that Hell as a concept even occurred to the Jewish prophet or his followers:
- "The meaning of Gehenna must be established from facts furnished by the Scripture, not by falsehoods foisted by human tradition. To the reader of the Hebrew Scriptures themselves, Gehenna can only mean a verdict which, besides condemning a man to death, also ordains that, after death, his body should be cast into the loathsome valley of Hinnom. This being the sense of Gehenna in the Hebrew Scriptures, we may be sure that this is the sense in which Christ used it." - James Coram, The Gehenna of Fire
Nor did Hell hold any particular reference to fire and brimstone:
- "Webster's Unabridged Dictionary says:
- Hell [ME, fr. OE; akin to OE helan to conceal, OHG hella, hell, to conceal, ON hel] heathen realm of the dead, Goth halja hell, L celare to hide, conceal, Gk kalyptein to cover, conceal, Skt sarana screening, protecting, basic meaning: concealing. (Webster's Third New International Dictionary of the English Language Unabridged, editor Philip Babcock Gove, Ph.D. [Springfield, MA: Merriam-Webster Inc., 1993], p. 1051.)
- "Webster agrees that the Old English origin of the word means "cover." This word had nothing to do with a place of punishment or eternal torment. Those connotations came much later, just in time, we might say, to be corrupted by Roman Catholicism into its present form. To translate "Gehenna" (which didn't contain any meaning of eternal torment or punishment), with the word "hell" (which also didn't contain any meaning of eternal torment or punishment) isn't a translation at all, but a substitution of a man-made doctrine into a word convenient to be corrupted." - Samuel G. Dawson, Jesus' Teaching on Hell
The explanation for rendering Gehenna as Hell is weakened further still when considering the changing meaning of hell, both etymologically and in Catholic liturgy.
- "Hell: No such word was in their vocabulary, and they knew of no such place. No word with the meaning that the English word Hell has now was used, or known about unto long after the Bible. It is not in Greek literature in New Testaments times or before, first century writers did not use it, Josephus, or any other historian of that time did not use it, it is not in the Septuagint. A place where God will torment the lost forever after the Judgment Day was not known about. the concept of the place called hell, or the name hell is not in the bible, and does not occur in any writing of either the Hebrews or the Greeks until long after the Bible. The Old Testament Hebrew, or the New Testament Greek, has no word that is even close to today's English word "hell." How do we know about this place called hell? Where did hell come from? It is not in the Bible. Neither is the name "hell" in the Bible. Where did it come from? Not by faith that comes by hearing God's word. It is from the doctrines and precepts of men [Matthew 15:9]. It was not used in the first century because it was a word that was not in their vocabulary, and a place they know nothing about." - William Robert West, If the Soul or Spirit Is Immortal, There Can Be No Resurrection from the Dead, Third Edition
Differing Christian views of Hell[edit]
A Place of Eternal Torment[edit]
The traditional view of Hell is a place of infinite suffering and misery. This view is support by Bible verses such as these:
- Luke 16:24 : "And he cried and said, Father Abraham, have mercy on me, and send Lazarus, that he may dip the tip of his finger in water, and cool my tongue; for I am tormented in this flame."
- Matthew 13:42 : "And shall cast them into a furnace of fire: there shall be wailing and gnashing of teeth."
- Matthew 25:41 : "Then shall he say also unto them on the left hand, Depart from me, ye cursed, into everlasting fire, prepared for the devil and his angels:"
- Revelation 20:15 : "And whosoever was not found written in the book of life was cast into the lake of fire."
This view was also popularized in Dante's Inferno, in which Dante envisioned a multi-leveled hell where different crimes were punished by customized tortures.
Separation From God[edit]
C.S. Lewis favored a softer view of hell in The Great Divorce. Lewis's hell is portrayed as an endless, desolate twilight city upon which night is imperceptibly sinking. The night is actually the Apocalypse, and it heralds the arrival of the demons after their judgement. Before the night comes, anyone can escape hell if they leave behind their former selves and accept heaven's offer, and a journey to heaven reveals that hell is infinitely small; it is nothing more or less than what happens to a soul that turns away from God and into itself.
Small sins[edit]
Some Protestants believe that every sin however small deserves Hell and they live in perpetual fear that they will end up in Hell over some minor sins while their church controls them through this fear.
Other Protestants believe that once they've accepted Jesus they're saved and seem to believe that they're assured of Heaven but they have to live good lives as well. It gets confusing and it's not clear what they think happens over sins committed after they're saved, after all nobody can stop sinning.
Roman Catholics believe those guilty of small sins, called venial sins and those needing purification for mortal sins that have been forgiven spend time in Purgatory before entering heaven.
Jehovah's Witnesses[edit]
Jehovah's Witnesses' concept of hell is a normal earthly death and non-existence thereafter. [2]
Atheist Perspective on Christian concepts[edit]
It is odd to a secular way of thinking that any finite crime would warrant infinite punishment. Any human who proposed to torture other people eternally would be considered cruel and monstrous.
Some theists claim that there are no finite crimes relative to God; everything humanity does is infinitely worse than what God would do, so every crime is worthy of infinite punishment. But this means that morality is based on a relative standard rather than absolute scale, and it would mean that even supposedly "good" acts which humans perform (such as praying) would also be infinitely evil.
Yet atheists are not limited to arguing against forms of punishment that must necessarily go on forever. Even finite punishments are unjust because, according to its own doctrine, the theist's God is, himself, originally responsible for establishing sin and defining transgression to his likes or dislikes. Following the illogical view that God must punish human beings out to its natural conclusion, the atheist comes to recognize some formidable problems:
- God was unable to create or develop other systems of punishment/reward that were less harmful to human life and the high value he himself attached to it.
- God was bound to a higher standard of morality if he was unable to forgive sin without the blood sacrifice of animals or other divine beings.
- God cannot be omnipotent and "wish that none would perish" while declaring that some will perish.
- God is a liar if he says he wishes all to be saved yet devises an intricate sorting system that is the cause of those who will perish.
- God cannot be Omnibenevolent if he creates people when as an Omniscient being he foreknows that they will end up in Hell.
Islamic Hell builds atop the New Testament descriptions of fiery torment, whilst also introducing additional tiers such as Zamhareer for those guilty of false idolotary and/or polytheism (specifically the placing on equal par gods with the the one 'true' God). The Qur'an is filled with long lists of people that will meet with a fiery/awful/painful doom in Hell. [3]
Muhammad claimed that most people in hell are women, largely because they were ungrateful to their husbands. [4] [5]
See also[edit]
External Links[edit]
- Hell (Atheism Wiki Article)
- Christianity Disproved on Hell


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Walton on Thames Map
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This page includes a list of Masonic Lodges Based In Walton on Thames, Surrey. Click on the masonic lodge for more details
Freemason Lodges In Surrey
Freemasonry has long been mistakenly seen as a secretive organisation and the anti-Masonic web sites, of which there are many; perpetuate a twisted view of the craft. Interestingly there are a number of really secretive organisations, some with questionable motives, but they are not attacked in the way Freemasonry is. But rather than dismiss their criticisms out of hand they will be confronted, addressed and corrected.
If there are no lodges currently listed in this town View Surrey Lodges for lodges nearby. To suggest a freemason lodge in Walton on Thames, Surrey please use our "Suggest a Lodge Form"


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Organization and Purpose: The Missouri Bar is the statewide organization that all Missouri lawyers must belong to if they practice law. The Missouri Bar was created in 1944 by order of the Supreme Court of Missouri. It is considered an instrumentality of the Supreme Court of Missouri, not a private association nor a state agency. Its mission is to improve the legal profession, the administration of justice and the law on behalf of the public.
Member Size: Currently, the bar is comprised of nearly 30,000 members.
Staff Size: The executive director, Sebrina Barrett, supervises a staff of 50 employees. Click here to see a Staff Directory
Budget: Approximately $10 million. No tax dollars are used to support Missouri Bar activities. Most money is derived from fees that lawyers pay, some is derived from Continuing Legal Education (CLE) programs and publications, grants and The Missouri Bar Foundation.
Governance: The Board of Governors of The Missouri Bar determines policies and sets the course of action for the state bar to follow. The 45 members of the board are elected by bar members to represent by districts. The board elects a president, president-elect and vice president to serve as officers of the bar.
Sections and Committees: The Missouri Bar offers more than 30 substantive law committees for its members to join. It also has two sections: a Family Law Section, and the Young Lawyers' Section.
Location: The Missouri Bar Center is located in Jefferson City, at 326 Monroe Street.
Missouri Bar Resources and Activities: The Missouri Bar provides a wide variety of services and resources, not only to its members, but also to the news media, school teachers and the citizens of Missouri. These include: CLE programs and publications, an Annual Meeting, a Solo and Small Firm Conference, teachers' programs, committee meetings and extensive services for attorneys. The bar also administers a minimum continuing legal education requirement for attorneys.
Questions? Click here to contact us
Paid for by The Missouri Bar Sebrina Barrett, Executive Director PO Box 119 Jefferson City, MO 65102


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DURHAM — On Belay provides unique adventure based programs that build a community among children ages 9- to 19-years-old who have, or have had, a family member with cancer.
Programs are free for participants thanks to community support.
"It's a chance for our sons to meet other children who are going through the same thing, at no cost," said Dawnalee Holt, of Epping, who has spent the year battling breast cancer.
"We love it, we went before and can't wait to go again," said Spencer Holt, 15.
Dawnalee says there are children of all ages, which works well for her three sons, Spencer, 15, Parker, 12, and Tayler, 9.
According to the On Belay website, "...the program was created in 2004 when Crescentia Healy-True, a Durham resident and determined mother, was diagnosed with breast cancer. Putting the needs of her daughters before her own, Crescentia was determined to ensure that the two girls, ages 12 and 14, would have a community of friends to confide in and to look to for support while their mother was in treatment and after she was gone. After researching available programs, Crescentia determined that none were the right fit for her animated, active, and adventurous girls. Driven by her love for her daughters, and in between aggressive chemo and radiation treatments, Crescentia created On Belay.
"Crescentia recognized that traditional support groups are not always the answer for every child and that many children living through traumatic family situations fall between the cracks. She, along with the core group of founding board members and volunteers, believed that using adventure activities to enhance confidence and self-esteem can provide children with the tools to find their way through challenging situations.
"The first On Belay program was held on June 5, 2004 at the University of New Hampshire's Browne Center with 18 participants. Today, On Belay, based out of Durham, hosts six to seven programs throughout the year at multiple venues throughout Southern New Hampshire, southern Maine and the North Shore of Massachusetts, serving over a hundred families from across New England," according to the website.
"We're so lucky to have a program like this in our lives," said Dawnalee.
The next On Belay event is on Saturday, November 10, from 9 a.m. to 12 p.m. at the Maine Rock Gym in Portland, Maine.
For more information visit their website at www.on-belay.org or email Program Director, Liz Weld at firstname.lastname@example.com.
On Belay: A helpful program for children of cancer patients
DURHAM — On Belay provides unique adventure based programs that build a community among children ages 9- to 19-years-old who have, or have had, a family member with cancer.


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Home » Plan your visit » What to see
What to see
Whatever the time of year, there is always much to see and do at the Watercress Line. Travelling our 10 mile line from one end to the other takes approximately 40 minutes. Your ticket gives you ALL DAY UNLIMITED TRAVEL, allowing you to hop on and off at any of our four stations.
A beautiful Georgian market town and the home of Hampshire's watercress industry.
Grab something delicious to eat or drink from our West Country Buffet open every day the trains are running and Tuesday-Sunday from February – September. Watch the trains go by on our south facing platform.
Check out our gift shop in the Old Goods Shed selling fabulous gifts, stationary, toys, books and more.
View the trains arriving and departing from our lovely South facing picnic area.
It is only a two minute walk to the High Street lined with independent shops and pubs
Take a wonderful rural walk and explore the area - the Millennium Trail or along the Watercress Way.
A country station famous for its topiary, once housing only a small goods yard it has now become the engineering hub of the Watercress Line.
Investigate our impressive engineering sheds and see preservation in action from the viewing galleries. Take a look at what you can see in the Carriage Shop. Enjoy brand new interactive interpretation displays in the viewing galleries and around the site, as part of the Heritage Lottery funded Canadian Pacific Project. Please note access to the loco yard is temporarily closed.
Walk in Harry Potter's footsteps over the railway footbridge where he received his Hogwarts Express ticket – the King's Cross bridge is now here in Ropley. Please note the access ramp from the bridge is awaiting inspection and is closed until further notice, the bridge can still be accessed via the stairs.
The station building on Platform 2 houses a restored ticket office and a representation of a typical station masters parlour.
Our picnic area in the orchard offer fantastic views.
Our miniature railway is also included in your ticket and runs during every special event and every Saturday in April up to the end of October.
A typical country station, it is smaller and more peaceful than our other stations and offers a range of local walks. Experience nostalgic sights, sounds and smells of steam as our locomotives work hard going 'over the Alps' on the 1 in 60 climb.
View our Goods Shed exhibition 'Delivering the Goods' all about goods handling on the railway.
View a photo exhibition in the waiting room illustrating the history and transformation of the station.
There are two lovely walks from Medstead station to Alton through beautiful countryside where you can also see Jane Austen House in Chawton village.
Walk no.1: Medstead to Alton
Walk no.2: Medstead to Alton via Chawton village
Alton is the eastern tip of the Watercress Line, where we share the station with South Western Railway (who use Platforms 1 & 2).
Beyond the London end of the station is one of our Wagon Group restoration bases and the Railway's three steam cranes are also maintained here.
On the platform we have a gift shop with a model railway selling tickets, snacks and gifts.
The town centre is a short 10 minute walk from the railway station, offering a variety of pubs,restaurants and high street shops.
Click here to find out more about walks around Alton.
The Curtis Museum is in the town centre with a large local history collection.
The Allen gallery is also in the town centre and houses a ceramics and pottery collection.
Jane Austen's House in Chawton village is just a couple of miles away, easily accessible by taxi or take a short walk along the Jane Austen Trail spotting other important Austen locations along the way like Chawton House and gardens that are well worth a visit.


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Apigee has launched a new software application monetization service for developers who, with the help of non-technical users, can maximize the business value and growth of their API-based digital initiatives.
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- Emerging Security Threats Your Enterprise Should Be Aware Of
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So then, Apigee Monetization Services is designed to empower non-technical business users to manage the complete end-to-end process of monetizing digital assets — including creating rate plans, managing limits and notifications, configuring reports, and billing documents to maximize API program value.
The firm positions this monetization service as an enterprise-grade API function to support a wide range of business models designed specifically for dynamic digital initiatives built on apps, data, and APIs.
"The API and developer programs at the heart of mobile strategies are increasingly business critical and provide opportunities to create new revenue streams. Existing financial management solutions are simply not designed to take advantage of new transactional opportunities enabled by apps and APIs," said Chet Kapoor, Apigee CEO.
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A rawist is a person who consumes primarily raw food, (or all raw food in some cases).
Now a rawist should not to be confused with a nudist. A nudist could be a rawist, but not necessarily so -- it really just depends on what they eat. We actually have plenty of both here in California. As it turns out, however, I am neither.
Don't get me wrong, I like raw foods plenty -- love peaches, kiwis, cucumbers, and tomatoes. But the thought of eating solely uncooked food seems, well, not fun. I cannot imagine life without grilled eggplant, roasted carrots, or, heaven forbid, stuffed artichokes.
A couple years ago when I was feeling particularly in touch with my natural-girl-self, I attended a talk in LA given by a rawist woman (wearing clothes) who made claims like, "Raw foods will cleanse your system!" "Raw foods make your skin glow!" and "Raw foods will make you healthy and improve your sex life!" I remember during the talk thinking, "Geeze, the only thing raw foods couldn't do is solve the Israeli - Palestinian conflict. Or could it?"
The main problem I had though was the stark contrast between what she was saying and the way she looked. She had a wan complexion, wispy hair, and a rail thin frame. As the lecture went on, all I could think was: "God, I wish I could just feed her.... What she needs is a big plate of gnocchi with some sausage and meatballs. You know, something that would stick to her ribs."
Needless to say, I never did hop on the raw food bandwagon. But, that doesn't mean I don't like raw dishes. For example, I was smitten with these raw blueberry tartlets at first sight. After all, honeyed dates, crunchy almonds, and juicy berries are all sublime in their raw, unadorned state.
Though I tweaked the recipe a little by adding mixed berries and more flavoring, I remained true to the raw deliciousness of the original. Plus, this is a no-bake dessert. I repeat, for all of you wilting in sweltering climates, this is a no-bake dessert. So make these on even the hottest, humid summer day, and still look cool and sophisticated when you serve them.
Oh, and I just can't call them "Raw" Berry Tartlets. It brings back too many frightening images. Let's call them "Nude" Berry Tartlets, shall we?
"Nude" Berry Tartlets
Serves 4
Print recipe only here.
3 cups mixed fresh berries such as strawberries, raspberries, blackberries, and marionberries
4 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange zest plus extra julienned for garnish
1/4 teaspoon vanilla extract
6 teaspoons light brown sugar
Cooking spray
2/3 cup raw almonds
3/4 (packed) cup pitted dates, preferably Medjool
2-3 teaspoons water, or as needed
Combine first 6 ingredients in a bowl; cover and refrigerate.
Coat a mixing bowl with cooking spray. Pulse almonds in a food processor until they resemble breadcrumbs. Empty into the prepared bowl. Pulse dates with 2-3 teaspoons water in food processor until well chopped (they will be a little clumpy). Using your hands, mix with almonds to form a paste. (If it's too crumbly, just add a few more drops of water). Divide mixture evenly into 4 golf ball sized rounds. Place each ball between 2 pieces of wax paper and press to form a 4-inch crust. Using your fingertips, turn up edges to form a rim. Refrigerate for 2 hours (they will harden and become much easier to remove from the wax paper).
Allow the berries to come to room temperature before assembling the tartlets and serving. Use a spatula to transfer the date-nuts crusts to serving plates; fill each with 1/4 of the berries and drizzle with some leftover juices from the bowl. Top with julienned orange zest and a sprig of mint.
You might also like these fresh berry dishes:
Pancakes with Fresh Raspberry-Strawberry Sauce
Summertime Strawberry Pie
Peach and Blueberry Galette
Skinny Berry Parfaits
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More than half of advisors expect their revenues to increase by more than 15% in 2013, but just 15% have a formal process to grow and monitor their success, an SEI Quick Poll released Thursday found.
"The survey results support other research that shows advisors want to grow and expect to grow, but many are lacking a systematic plan to achieve, monitor and sustain growth," John Anderson, head of practice management for the SEI Advisor Network, said in a statement. "The reality is planning is a prerequisite for growth, but we also know that planning doesn't always come naturally or fit easily into the busy schedules of most advisors."
SEI identified five strategies for advisors to manage their growth:
- Create a firm culture. Long-term sustainability requires a firm-wide culture rather than one built around the owner, SEI says, suggesting advisors "institutionalize client service" to help clients identify with the firm as a whole rather than with one individual.
- Know your niche. By targeting a specific kind of client, advisors can grow among people who value their approach.
- Institutionalize marketing. Advisors can't wait to market themselves when they think of it; it has to be a priority. SEI suggested thinking of marketing "as an investment in the business and not just an expense." Advisors should craft a marketing plan that outlines their objectives and target niche, and includes measurable strategies and tactics; then allocate a budget and resources to act on the plan.
- Strengthen your team. Advisors should consider the quality of their team rather than the number of people on it, focusing on bringing in new talent and building expertise in a particular area like estate planning or philanthropic advising.
- Evolve management and governance. A growth plan isn't something advisors can build and then forget about. SEI suggests advisors think 10 years ahead instead of three months and build a plan that addresses the limitations in their current practice.
Advisors acknowledge that growth problems are largely on their shoulders. More than half said the biggest obstacle to growth was a lack of focus. Just 18% said a lack of resources was preventing them from growing their firm.
SEI polled 111 advisors in its network for the survey.
The 2012 Growth by Design report by FA Insight found that despite its importance to a firm's success, when growth is mismanaged, it can threaten profitability. Among the 85% of firms that reported "significant growth" in that study, 76% said they experienced at least one negative as a result, most of which were related to personnel.
FA Insight stressed that advisors who wish to grow their firms must take a "deliberate approach" to reach their goals. "With a thoughtful, strategic approach," it said, "firms can take advantage of economies of scale, build value and protect profitability."


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Memorials were held all across the country to honor the nearly 3,000 people who lost their lives when planes hit the World Trade Center's twin towers, the Pentagon and another was brought down over Pennsylvania.
People here in the Quad Cities also paid tribute.
Two events were held on Rock Island Arsenal as a way to commemorate the 9/11 terrorist attacks.
To honor fallen Americans on the 12th anniversary of the September 11 attacks, people gathered for an honorary walk and ceremony held by the Army Sustainment Command (ASC).
The Memorial Walk began and ended at the Twin Towers Memorial on the Rock Island Arsenal. The memorial is located across from Memorial Field. Members from different military branches as well as civilian and contractor employees from the Arsenal participated in the walk.
During the walk, each participant held a bundle of American flags to represent over 9,000 Americans who gave their lives in the 9/11 attacks and in the War on Terror since. The flags were placed in the field near the Twin Towers Memorial.
The second commemorative event was a Remembrance Ceremony. Speaking at the ceremony was deputy commander of ASC, Col. Daniel Mitchell. The ceremony incorporated a wreath laying and the playing of "Taps."
Across the river in Bettendorf, students at Rivermont Collegiate learned about volunteerism that took place that day.
Later the evening, in Davenport at United Neighbors Inc, they held their annual program of remembrance to honor the victims and survivors of 9/11. This year their theme was community preparedness.
Guest speaker was Mike Bladel, U.S Marshal and former Chief of Davenport Police Department. At the event people vowed to not forget the events that happened 12 years ago but to remember to be kind to one another.


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Anti Records 2010 Spring Compilation Available Now
Think of this as a mix tape, like one of those cassettes you sweated over in college to slip to that special someone in your Mass Communications class. That batch of songs that was uniquely you, that would open your murky soul to the broad light of day, and let all see how complex and tortured you really were. These 15 songs unveil the murky soul of ANTI- Records to an unsuspecting and largely unprepared public (just like that college mixtape), and it turns out to be darker and danker than anyone suspected.
Take Roky Erickson, an artist who has done his own share of soul searching, recording with Okkervil River, and his contribution "Goodbye Sweet Dreams" - a haunted cry from the heart, with Roky repeating the lines over and over like some obsessed anti-hero from Dostoevsky. Then there's Bettye LaVette's searing reading of the Rolling Stones' "Salt of the Earth," peering in at the grimy window of the "stay-at-home voter" and the rest of the downtrodden, in lyrics that sound more current today than they did in 1969. New signing Lost In the Trees, musical savants from North Carolina, wrap the saddest story you've ever heard in aching melody and surging strings, everything you'd hope for in a song titled "All Alone In an Empty House." And house dissident Sage Francis offers "Slow Man," with music written for Sage by Calexico - a meditation on the artist's belief that "there's no shame in being a dinosaur with an analog heart, a strained spirit and a photo-book filled with senior moments."
These four songs aren't available elsewhere; they are glimpses at farm-fresh, still-in-the-crate, upcoming releases. And the rest of the tracks are all from brand new or recent releases, from our larger stable of ANTI- heroes . How can we do it, you ask? We can get away with the low price of $2.99 because these celebrated artists and this benevolent record company have agreed not to make a profit on this venture. We (and they) feel it's more important that these samples of musical joy be heard. Just don't bring any of this up around our accountants.
Get it on href="http://itunes.apple.com/us/album/anti-2010-spring-compilation/id363516682">iTunes> today!
1. Dr. Dog - "Stranger" from the album Shame, Shame 2. Tom Waits - "Fannin Street" from the album Glitter & Doom Live 3. Mose Allison - "My Brain" from the album The Way Of The World 4. Bettye LaVette - "Salt Of The Earth" from the album Interpretations: The British Rock Songbook 5. Roky Erickson - "Goodbye Sweet Dreams" from the album True Love Cast Out All Evil 6. Lost In The Trees - "All Alone in an Empty House" from the album All Alone in an Empty House 7. Sage Francis - "Slow Man" from the album Li(f)e 8. Galactic - "Heart Of Steel" from the album YA-KA-MAY 9. The Swell Season - "Feeling The Pull" from the album Strict Joy 10. The Weakerthans - "Benediction" from the album Live At The Burton Cummings Theatre 11. Alec Ounsworth - "Holy, Holy, Holy Moses (song for New Orleans)" from the album Mo Beauty 12. Islands - "Tender Torture" from the album Vapours 13. Dead Man's Bones - "Pa Pa Power" from the album Dead Man's Bones 14. Rain Machine - "Give Blood" from the album Rain Machine 15. Joe Henry - "Death To The Storm" from the album Blood From Stars


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A list of our sponsors can be found here.
The sponsorship opportunities available are:
1 Club Sponsorship
2 Match Sponsorship
3 Junior Section Sponsorship
4 Pitch-side Advertising
5 Programme Advertising
6 Match Ball Sponsorship
7 Player Sponsorship
8 Match Day Hospitality
9 Sportsman's Dinner
Please contact Henry Moon on firstname.lastname@example.com or on 07971 484291 and he will arrange to get you as many booklets you can help distribute. An electronic copy is also available .
Page last edited at 1/9/14 @ 15:11


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