text:
Thursday, September 6
Pesto Lasagna for One, Tomatoes for a Small Army
Jeff and I bought our first house when he started medical school in North Carolina. It was a charming 1930's bungalow with a huge backyard. We had just moved in and were surveying our lot one early morning when Jeff said: "You know what, we've gotta plant a garden."
"A garden? We don't know the first thing about gardening," I said.
"How hard can it be?" he asked.
Then I thought, Yeah, our grandparents did it. How hard could it be?
The next day we carefully mapped it out and headed to the local nursery. When we came to the tomato plants, we didn't know how many to buy. I thought 6 would be enough, Jeff thought 24; we planted 24. ("They're cheap," he said, "just buy them.")
On a hot and sticky Saturday just before he started classes, we dug up our yard and planted our first garden. While we were out there, our next door neighbor, Bill, walked over to say hello. He was an imposingly tall fellow with thick glasses that fogged up in the humidity. A native North Carolinian, he had a thriving garden and a wonderful drawl. He stopped a couple of feet away from us and stared at our tomato plants.
"Hey, Bill. How ya doin'?" Jeff asked.
"Them's an awful lot of 'maters," he said, "You sure you want all them plants?"
"Yeah, sure. We've got room for them." Jeff replied.
"They's gonna get big, ya know," he responded.
"Oh. Well, maybe I'll spread them out more," Jeff said.
"All right. But them's an awful lot of 'maters," he said, heading back to his textbook-perfect garden, replete with small tractor.
We cared for our tomato plants like they were our children. We watered them with Miracle Grow and weeded their beds, and to our delight, they grew. As the weeks passed, Jeff spent more and more time in gross anatomy, and I spent more and more time in the garden. By the fall, we had a grove of tomato plants so thick and high you could've cut a maze through it like it was a corn field. And I had so many mosquito bites that I had to start taking iron for anemia.
In case you're wondering, 24 tomatoes plants produce an obscene number of tomatoes. We ate (and gave away and froze and roasted and pureed) scads of tomatoes.
I don't know if it was something in that soil, the Miracle Grow, or the dense heat and humidity, but most everything (especially herbs) in that garden grew beyond our imagination. Our rosemary plant turned into a bush and the basil was fully 4 ½ feet tall. I also started making pesto that summer, enough pesto for the entire winter and entire spring.
I was craving a basic basil pesto last week and made this lasagna, my go-to tomato and basil dish. Made with fresh pasta sheets, grilled eggplant, and fresh tomato sauce, it is savory yet lighter than traditional lasagna, perfect for early fall.
Though more time-consuming than most of my recipes, this dish is worth it. In fact, you can even prepare the lasagnas a day ahead and pop them in the oven for dinner the next night.
A couple of tips about making and freezing pesto:
I prefer to slightly saute the garlic and toast the pine nuts before adding them to the pesto, which imparts a mellower savory flavor.
Also, when I first tried freezing pesto years ago, it would turn a muddy brown, until Jeff told me to cover the top of it with olive oil to stop the oxidation process. See, medical school does come in handy sometimes.
Individual Pesto Lasagnas
Makes 4 servings
Print recipe only here.
Basil Pesto
1 tsp olive oil
2 garlic cloves, coarsely chopped
2 Tbsp toasted pine nuts
2 cups firmly packed basil leaves
¼ cup grated Parmesan cheese
3 Tbsp warm water
3 Tbsp extra virgin olive oil
Salt and a couple of shakes of crushed red pepper
Quick Fresh Tomato Sauce
2 tsp olive oil
1 large shallot, thinly sliced
3 cups de-seeded diced fresh tomatoes
Salt and several shakes of crushed red pepper flakes
A note about the lasagna ingredients: How much pasta you use will depend on the type of pasta sheets you buy. I used 2 sheets per person, which was about ¾ of pound of pasta in total. So, adjust measurements of the following fillings to match the size of your pasta sheets. Also, if you can't find sheets, then you can use traditional long lasagna ribbons and roll them up for individual servings.
8 sheets of fresh pasta
1 cup fresh ricotta cheese
About ½ pesto (from above recipe)
1 medium sized eggplant, cut into 8 slices
Some olive oil, for brushing the eggplant
16 sun-dried tomatoes, rehydrated (oil-packed are fine too)
1 cup fresh baby spinach leaves
½ cup grated Parmesan cheese for garnish
To make pesto:
Heat 1 tsp olive oil in a small skillet over low heat. Add garlic, and heat through until slightly golden (about 2-3 minutes). Add to food processor.
In same pan, add pinenuts, and toast 1-2 minutes, until golden; add to food processor.
Add basil leaves, cheese, water, salt and pepper to food processor. Pour olive oil though processor chute (or add to with other ingredients if unable), and process until smooth.
If you're not going to use your pesto immediately, then pour in a small sealable container and cover with a layer of olive oil. This will prevent the pesto from turning brown.
To make tomato sauce:
Heat olive oil in a medium skillet over medium heat. Add shallot, and sauté until slightly browned, 2-3 minutes. Add tomatoes, and cook for 5-7 minutes minutes, until they start to break down. Season well with salt and crushed red pepper. Remove from heat and set aside.
To assemble lasagna:
Now that you've got the pesto and the sauce made, it's time to make the lasagna. Preheat your broiler for the eggplant and bring a wide, shallow pan of salted water to a boil. Slice eggplant into 1/8 inch rounds and place on a lined baking sheet; brush both sides with some olive, and sprinkle with salt. Broil for 5-6 minutes, turn over once, and broil for another 5-6 minutes, or until slightly charred and softened.
By this point, your water should be boiling. Add 1 pasta sheet at a time to the boiling water. Cook for about 1-1 ½ minutes, flipping once with a pair of tongs. When cooked, remove to a large lined baking sheet to assemble individual lasagnas. Having all of your ingredients lined up will make the assembly much quicker.
Here's how I do it: Start with one sheet of cooked pasta; spread some ricotta cheese over the surface; spread some pesto on top of the cheese. Add two slices of eggplant, then 4 sun-dried tomatoes, and a few fresh spinach leaves. Top with another cooked pasta sheet. Continue until you complete all four. (If you're planning ahead, then cover and refrigerate the lasagnas at this point.) Otherwise, place under the broiler for about 3-5 minutes, or until the pasta starts to become slightly bubbly and crispy. Remove from oven and using a large spatula, CAREFULLY place onto plates. Top with some fresh tomato sauce and grated Parmesan cheese. Enjoy!
You might also like:
Of Yankees and Yams
Bring Back Sunday Dinner
Wild Arugula Pasta
Broccolini and Sun-Dried Tomato Calzones
Here are some other delicious pesto dishes I have come across:
Susan's Tomato Pesto Pizza
Heidi's Pesto
Elise's Asparagus Pesto with Pasta
Chris's Spinach Fettucine with Spinach Pesto
Joey's Gnocchi with Rocket Pesto
Save This Page on Del.icio.us
61 comments:
- Tim Appleton (Applehead) said...
Your posts are always worth the wait. um um.
- September 6, 2007 at 9:18 AM
- Bradley said...
Looks fantastic, I really enjoy free form lasagna. The photo is great as well!
- September 6, 2007 at 9:45 AM
- Joanna said...
I loved hearing about your first garden and the forest of tomatoes. How does your garden grow these days? And how many tomato plants do you plant nowadays?
- September 6, 2007 at 9:48 AM
- Asha said...
Love the individual Lasange!
LOL @ tomatoes for the small army,my sentiments exactly.I grew cherry and Pear Tomatoes this year.
I have a Walnut Pesto Pasta,check out.
- September 6, 2007 at 10:00 AM
- Abby said...
I saw 24 tomato plants and I thought, oh my goodness, I know where this is going! And it was that sweet, fertile N.C. soil that did it, you know.
They learn about olive oil in med school? Those Tar Heels...
And the lasagna is beautiful! Elegant and comforting - just as it should be.
- September 6, 2007 at 10:02 AM
- Mishmash ! said...
Susan, a big tight hug for you..:) for all that tips on freezing pesto and making tomato sauce...I made pesto last two weeks, using my basil plants and was wondering how I can freeze 'em...my doubt is is it ok to freeze pesto where cheese is also mixed?
Your tomato story was a cute one....and let me see if I can plan this individual lasagna for my next week's menu :)
Thanks again
- September 6, 2007 at 10:12 AM
- Katie Zeller said...
I bet your neighbor had a chuckle over your glut!
I love lasagne but rarely make the traditional 'heavy' version. This looks wonderful... My garden was an almost total washout this year...hardly enough basil for everyday let alone future pesto...maybe next year.
- September 6, 2007 at 10:16 AM
- Lynne Daley said...
This looks wonderful!
- September 6, 2007 at 11:32 AM
- cookiecrumb said...
Ha ha ha ha!
Guess they don't teach tomato ranchin' in med school.
- September 6, 2007 at 1:38 PM
- Anh said...
I am getting so hungry reading your post! Excellent recipe.
- September 6, 2007 at 4:01 PM
This looks gorgeous . . . I'll most certainly give it a try. I've got a recipe for herb pesto here if you've ever got a surfeit of random herb.
If it makes you feel better about overplanting your first garden . . . we moved the August we planted our first garden (I'd started everything from seed . . . waaaay too much, seedlings under lamps all over the house that I couldn't bring myself to toss) and couldn't bear to leave the bounty behind. So we dug everything up and replanted them in giant black plastic pots and rented a U-haul for the sole purpose of moving our garden to our new house. Insanity.
- September 6, 2007 at 4:55 PM
- Vicki said...
Someone told me once that if you're going to freeze pesto, don't put in the parmesan before freezing, otherwise it'll taste funny. I've always done it that way, so I don't know if that someone was right...?
- September 6, 2007 at 6:59 PM
What a gorgeous looking lasagna and what a particularly mouth-watering picture! (Can you tell what a lasagna fan I am?)
I think fresh pasta makes a huge difference in lasagna -- it's much less heavy. And the way you bake, or, rather, don't bake, the lasagna is a great idea and one that I don't think I've ever seen before. I also love your use of eggplant in the lasagna. Sounds like a wonderful lasagna to me.
- September 6, 2007 at 7:18 PM
Now I'm not usually a lasagna fan, purely because I find them to be too rich, stodgy and heavy for me...but I definitely reckon I could give your fresher, lighter version a very hearty try :D
- September 6, 2007 at 7:21 PM
I love pesto and lasagna. I also love your blog.
Suzie Eller
- September 6, 2007 at 8:29 PM
- Meeta K. Wolff said...
A lovely fresh idea Susan. I got a pasta machine for my birthday and unfortunately it is still sitting in it's box!! I just have not found the inspiration. Until now. I wish I could hug you because guess what I'll be making this weekend!
- September 6, 2007 at 10:58 PM
- Amy said...
Oh wow I can only imagine what those huge and bountiful plants looked like. I want to grow tomatoes next year, but I think the Seattle summers are too short for them.
- September 7, 2007 at 12:57 AM
What a exciting garden adventure you guys had! Wow...I can only imagine...all I have is a little pot of thyme! Hehe :)
That lasagna looks wonderful! I love individual servings :)
- September 7, 2007 at 1:22 AM
- Glenna said...
24 plants? I laughed out loud. That's fabulous. Thanks for telling the story!
- September 7, 2007 at 2:04 AM
- Lydia (The Perfect Pantry) said...
Love your story about the garden -- in the first year in my new herb garden, I planted 30 basil plants, because for the first time in my life I had the room to do it. Well, by the end of the winter I was so sick of eating pesto! Now I'm down to a dozen plants, and I'm still giving pesto away to anyone who will take it. Next year, one six-pack of basil plants, tops....
- September 7, 2007 at 5:30 AM
- Susan from Food Blogga said...
Tim-Aw, I appreciate that.
Bradley-I like that, "free form lasagna." Thanks!
Joanna-None! We just moved into a high rise with a small patio, so it's just a couple of potted herbs now.
Asha-Oh, yum, walnut pesto sounds fabulous.
Abby-No, but they should start offering one!
Shn-Oh, yes, it's fine to freeze it with cheese. I put mine in very small plastic containers, cover the tops with olive oil, and freeze them. Then I just toss the container when I've used it.
Katiez-This version is a lighter, healthier departure for a change.
Cookiecrumb-Nope. Think they might be open to adding it to the course listing if I send them this post? ;)
Anh-Oh, thanks!
Swirlingnotions-Wow! That's impressive! Did everything survive?
Vicki-I've never had any trouble freezing it with the cheese.
Julie-I appreciate your kind words. I just love the slightly smoky eggplant flavor.
Ellie-It is much lighter, so you don't feel stuffed after you eat it.
Suzie-Thanks! I'm so happy to hear it!
Meeta-Yeh! Have fun with your new machine!
Amy-Maybe 24 plants aren't such a bad idea in Seattle then! ;)
Joey-Guests love individual lasagna too; then they get to eat a "whole" lasagna. ;)
Glenna-Good! I'm glad it made you laugh.
Lydia-That's a great story! There is something so alluring open that open space that makes you want to plant much more than you need. :)
- September 7, 2007 at 6:34 AM
When I make pesto I measure my amount into a baggie, lay it on its side and moosh the pesto flat so that no oxygen can get into the bag. Then I freeze it flat. Once it's solid, they stand or stack really well, and because its so thin, it takes only a few minutes to thaw, making it a super good deal for a quick dinner.
I saute my garlic too....fresh garlic is just too overpowering. I don't need to ward off vampires.
This dish, as always Susan, looks amazing. Man do I wish you lived in MN! I could pick a perfect wine for that!
- September 7, 2007 at 7:09 AM
Absolutely divine!
I have to admit - your 24 tomato plants and 4 1/2 ft tall basil gave me quite a chuckle ;-)
- September 7, 2007 at 7:48 AM
- s'kat said...
I was craving a pasta/pesto combination last night, but couldn't talk my husband into it.
I take your posting as a sign- there will be pesto pasta this weekend!!
- September 7, 2007 at 8:20 AM
- Matt said...
that's just pretty. it looks great!
- September 7, 2007 at 9:29 AM
- T.W. Barritt at Culinary Types said...
I love the idea of individual lasagnas! Here's to a massive tomato harvest!
- September 7, 2007 at 10:32 AM
- thepassionatecook said...
i'm the same with my pesto: always toast the pine nuts! i don't sautee the garlic, but i achieve a mellower taste by putting the pine nuts in the food processor straight after toasting while they're still hot and press the garlic into it - it'll "cook" while the pine nuts are ground.
i wen to the local nursery this spring and thought that'd be something educational for Max (3) - the 3 straberries i had put on the garden table while i was making lunch succumbed to a hungry quirrel who ate all of the roots! of the two tomato plants, only one survived and it's bearing some fruit - no nearly enough for an army, but then again, i didn't plant it out either, after the disappointment with the strwberries it remained on the window-sill... maybe i should have done more chatting ;-)
- September 7, 2007 at 12:54 PM
- Madame K said...
Susan, this is the kind of food I like to eat in my jammies, in front of a fine Netflix selection. If only!
Our first garden was in Miami. We made a raised bed and planted out our tomatoes in November (Florida summertime). I wanted to go all organic, and before you could say "caterpillar" my plants were attacked by every insect known to the sub-tropics. We did manage to get a few tomatoes, but it was basically a big disappointment.
- September 7, 2007 at 4:15 PM
- Nora B. said...
Another enjoyable read, Susan. I wish I had your garden. Mine is a small patch near the entrance because we live in an apartment. This recipe sounds terrific and I don't mind putting in some time for such wonderful results like yours.
I also like toasting pine nuts before using it in pesto. I've also used roasted garlic, which adds a depth and slightly sweet tinge to the pesto. I also replace pine nuts with walnuts sometimes.
- September 7, 2007 at 5:27 PM
I remember planting our first tomatoes. They grew and grew. Never did it again...our friend has a lot and just shares her tomatoes. Now that pesto lasagna looks so inviting and delicious I don't mind having one right now.
- September 7, 2007 at 6:34 PM
- Truffle said...
oh my! This sounds absolutely heavenly. Looks beautiful too.
- September 7, 2007 at 11:43 PM
- Wendy said...
A very elegant dish. Gorgeous.
Laughed lots at the "maters" story too! :)
- September 8, 2007 at 4:22 AM
- bazu said...
I love the story about your garden in North Carolina! I wouldn't mind having an obscene number of tomatoes to play with. So far, we've had 2 summers in Syracuse, and not much luck in the garden department. Our basil is doing well, however, so there will be frozen pesto in our future!
- September 8, 2007 at 6:55 AM
- Lisa Johnson said...
Oh yum! I'm going out to dinner tonight and hope I can have something like this!
- September 8, 2007 at 8:27 AM
- Stella said...
Hi Susan,
that's a wonderful lasagna you've made & I love the fresh look of it!
Plus, I've never had any lasagna with pesto, I bet it's finger licking good=)
- September 8, 2007 at 9:26 AM
What a lovely lasagna recipe. Fresh and light!
- September 8, 2007 at 9:59 AM
- sra said...
Your lasagne sheet's a revelation - it looks almost lacy and delicate!
- September 8, 2007 at 11:17 AM
- Sig said...
hehe wish u had a picture of that tomato plantation.... :)
That lasagna picture looks superb susan... and a great recipe too!
- September 8, 2007 at 1:05 PM
- MeloMeals said...
Absolute perfection... seriously..
- September 8, 2007 at 3:41 PM
- MyKitchenInHalfCups said...
Fantastic! Both the lasagna and the garden/tomato story. I think we planted 12 plants one year in some boxes my husband make and had well over 1200 tomatoes that summer! It's unreal to think about how many 24 healthy plants would produce. I love that my basil gets to be huge!
- September 8, 2007 at 3:59 PM
- Scribbit said...
Is there such a thing as a bad lasagna? Those look delicious!
- September 8, 2007 at 8:10 PM
- Chris said...
This looks divine! I am a huge pesto fan - basil, parsley, arugula, or spinach! Speaking of...thanks for linking to my Spinach Fettucine with Spinach Pesto! Have a great week. :)
- September 9, 2007 at 6:48 PM
- Susan from Food Blogga said...
Kate-I never thought to freeze it like that; good idea! And I agree, anything to make a quick delicious supper is high on my list. Vampires...hehehe. :)
Melissa-Glad I put a smile on your face!
S'kat-Hope your hubby enjoys it too!
Suburbangourmet-Oh, thanks!
TW-So will your guests!
Johnanna-Honestly, is there anything that squirrels won't eat? They are insatiable and impossible to outwit. I know...unfortunately, I speak from experience.
Karen-Oh, I hear ya. Insects are ferocious with the hot summers and mild winters in the South. We had some mysterious creature taking bites out of our veggies one year...never did discover what it was.
Nora-No more garden now; just some potted herbs, which is ok with me. I love the roasted garlic idea; I'll have to try that next time. It does give it a special sweetness, doesn't it?
Veron-We don't have anymore plants either; thank goodness for farmers' markets!
Truffles-Many thanks.
Wendy-I loved his accent. :)
Bazu-Happy pesto making!
Anali-If not, give me a holler. ;)
Valentina-I can attest that it is finger licking good. ;)
Bea-That's why I love it for the fall.
Sra- I really like them too; it's a nice change from traditional lasagna noodles.
Sig-I'm so glad you like the recipe.
Melody-Thank you!
Tanna-Wow! 1200! You must have made some neighbors happy! Basil seems to thrive even when neglected, doesn't it?
Michelle-Nope! :)
Chris-You're so welcome; it sounds fabulous!
- September 10, 2007 at 3:37 PM
oh food blogga, let me drag my lazy arse to the computer to say this is beautiful! mmmmm droooooling but i'm too hot to do anything about it....
- September 10, 2007 at 7:05 PM
What a riot -- trial by fire in the gardening department. But I bet you learned a lot, fast. Your conversation about the tomatoes sounds like ours, when we decided 50 asparagus plants was about right for a family of two. Ha! This lasagna sounds wonderful -- it has all my favorite things!
- September 11, 2007 at 4:02 AM
- Chubbypanda said...
*sigh* I really want to start a garden. First, I need to buy a house.
... *sigh*
- September 11, 2007 at 4:02 PM
- Deborah Dowd said...
Your dish looks so fabulous! I wish a glut of tomatoes was my problem, but the drought has not been kind!
- September 11, 2007 at 6:42 PM
- Toni said...
I adore lasagna, but am too lazy to make it. This, however, looks fabulous! And pesto? Another favorite. I agree with you about toasting the pine nuts first - it gains a depth that way.
Oh, how I wish I had you as my nonna!
- September 11, 2007 at 10:11 PM
I just read your piece on Kitchen Window and loved it. The thing I miss most from moving to Long Beach from San Diego is Fins! I heard they closed recently, which is really sad because they had the best Shrimp Tacos. I'll try your recipe and see how it goes. Thanks for sharing it!
- September 12, 2007 at 1:57 PM
- Kajal@aapplemint said...
hey susan , i simply love gardening, there no greater joy with harvesting your own produce and cooking it.And gardening is addicting ,I'm sure u've planted many more after that.I'v planted some basil too and within just 1 month its grown into a gigantic bush ! Another reason to make pesto ! how i just love it.
- September 14, 2007 at 4:42 AM
- Trenting said...
I'm going to have to try this, I have so many of my parents garden tomatoes.. looks delish...
- September 14, 2007 at 9:14 AM
- Susan from Food Blogga said...
Aria-This version shouldn't work up too much of a sweat. ;)
Christine-Wow! I've never tried asparagus, but that's quite a bounty!
Chubbypanda-I'm in a high rise now, so no more gardens for me either.
Deborah-It really makes you feel for farmers whose livelihoods depend on weather, doesn't it?
Toni-This is more of a Type B lasagna. ;)
Adnohr-Oh, many thanks! I don't know about Fins, but isn't it funny that I just moved from LB to SD!
Kate-Basil really takes on a life of its own, doesn't it?
Trenting-Hope you do!
- September 14, 2007 at 2:35 PM
- Unknown said...
I just looked at this recipe again and thought - I have pesto in the freezer, I have tomato sauce in the freezer. Suddenly this recipe becomes quick and easy! (well okay, glossing over the work that already happened ;) Sounds like a lovely simple dinner for tonight to me :)
- September 26, 2007 at 2:49 PM
- Jeanne said...
Mmmm that sounds so good! I adore pesto but I have never had much luck with growing basil (or tomatoes fer that matter) in the UK. We tend to get an infestation of blackfly & that kinda kills off the plants :( Love your story though. Reminds me of my dad who insisted, when he and my mom moved into my childhood home, on planting two saplings in each hole "in case one died". Needless to say nothing died and we had an impenetrable thicket of coral trees!!
- October 23, 2007 at 6:14 AM
- Lore said...
I just adore eating pasta, any kind of pasta; that's all I need to keep walking.
I'll try your lasagna recipe as soon as possible, it's force is stronger than mine :). Thanks!
- January 20, 2008 at 11:53 AM
24 plants, you are blessed! Thank you for sharing such a detailed recipe!
- September 20, 2008 at 7:59 PM
Wow, just stumbled upon your post because I googled "lasagna with pesto". I LOVED how you started this out with that story. Especially since I just moved to West Virginia and the tomatoes seem to grow just as well here! Recipes prefaced with stories are so much better than just recipes. But your recipe sounds fab, probably does pretty well standing on it's own.
Keep up the good work, hopefully I'll meet your blog again.
- November 24, 2008 at 6:42 PM
- Dazy said...
I'm making this tomorrow. I think I'll try to shoot it, but I don't think it will be as pretty as your picture.
- June 18, 2009 at 3:53 AM
- Susan from Food Blogga said...
I hope you enjoy it, Dazy!
- June 18, 2009 at 5:27 AM
Pesto is my FAVORITE thing - I eat it all the time. My grandmother and I always make and freeze pesto, whenever the basil needs thinning. She has a forest of it!
Susan, I freeze mine topped with butter. I don't know why, olive oil seems to make more sense now, but butter is the way my grandmother always did it. Also, we sometimes freeze it in ice cube trays then pop the basil cubes out into a freezer bag - single servings!
- October 28, 2009 at 2:09 PM
- Susan from Food Blogga said...
squeaker-I have never heard of butter on top, but I suppose it functions the same way, right? And if it worked for Grandma, then you know it's good.
- October 28, 2009 at 3:47 PM


text:
Schedule an appointment
17 locations in Louisiana - Find a location
Your store:1300 Victor II Blvd Morgan City, LouisianaView | Change
Opening times:Mon - Fri: 7:30 AM - 5:30 PM
Sat: 7:30 AM - 1:00 PM 985-384-4801
Home › Tires ›
Commercial Truck/Bus Retread. Medium-Duty Truck tire with High-Mileage Tread for Multiple Applications.
Contact us to ask about available sizes.
Relax and Drive…You're Covered!With every new tire purchase, you receive:
Ezytire Toolbox

subset: commoncrawl


text:
St. Christopher Marines Large Gold Filled Medal: 1in. x 3/4in.
Availability: 1 in stock
This St. Christopher Marines Large Gold Filled Medal measures 1in. x 3/4in. The medal comes with a 24in. gold plated chain in a gray velvet gift box.
This item comes with a lifetime guarantee. If the item ever breaks or cannot be polished just send it back for repair or replacement. This guarantee takes precedence over our standard return policy.
Additional Information


text:
My favorite records repository is the Main Library on the campus of the University of Georgia in Athens. This is the first major research center I ever used outside of local courthouses and libraries, starting in 1987 when I began my undergraduate studies at UGA.
There are a couple of reasons why I love this library. The microfilm collection is rather extensive; it includes U.S. census records for most Southern states, along with the accompanying schedules (Mortality, Agricultural, etc.), extant historical Georgia newspapers, and minutes from Georgia churches and other religious meetings, among others. The special collections section, aka the Hargrett Rare Book and Manuscript Library, houses one of the largest collections of historical documents in the Southeast. Plus, the sheer number of historical and genealogical books contained within the library system's collection is astoundingly large, and many can be checked out with an Outside Borrower's card.
Mostly, though, one's first love is the most lasting: I fell in love with UGA's library system as a freshman, and have never felt the same pull to any other records repository. Set aside for a moment the beauty and tranquility of the library's setting, the sheer size of the overall collection (housed in six separate buildings), and the fact that I still have family and friends living in the Athens area. Many of my early "Aha!" moments happened within those hallowed walls, and such memories are not easily surplanted by other repositories, regardless of the records contained within.
For more information on UGA's library system, visit the University of Georgia Libraries web site.


text:
Home » ReR Label » MNEMONIST ORCHESTRA: Gyromancy
MNEMONIST ORCHESTRA: Gyromancy
Reissue of a classic LP. The pre Biota Mnemonist Orchestra was a dark, meticulous, inspired ensemble and this is a Rolls Royce of a recording. Their method was a slow, painstaking assembly from materials processed to the point of complete unrecogniseability,, though still derived from acoustic sources: piano, cello, electric guitar, double bass, viola, sitar, hapsichord, shawm, bagpipes, clarinet, crumhorn, curtal, cornetto, trombone, voice, metronome, bassdrum, bodhran and side drum, in this case. The original LP was recorded in 1983, as two long pieces (one per side) and explores density, microtonal shifts, klangfarben, time, abstraction, noise, structure, intensity, dynamics - Varese's concept of Organised Sound can properly be applied to such work which is both composed and organic and works with shifting masses and dynamic tension. Constantly mysterious, constantly engaging, eventually hypnotic, this release also collects together two other very rare Mnemonist pieces: Nailed and Tic, which were released only in a limited edition as a 7" single with the now mythical Recommended Xmas Magazine in 1984. The whole CD has been re-mastered by the band to fix frequencies and dynamics previously inaccessible to vinyl, and comes beautifully packaged with the Mnemonists trademark visual art gallery. There is also a limited number of the original folio of prints that came with the original release, which we will number and send out with the first orders received, until they run out. Highly recommended.
Code: ReRMN2
Price: £12.50


text:
Christ Is Risen!
0 Members and 1 Guest are viewing this topic.
Do Moslems keep a sabbath?
I just need to find out how to say it in Slavonic!
Are you a "Westernized" (i.e., American, European) or from an Eastern background? I only ask for perspective as it may assist in questions.
What's the difference between Salafism and Wahhabism? Are those synonyms for the same basic idea? How widerspread Salafism and/or Wahhabism is among non-Saudi Muslims?
Are you a cradle muslim or a convert? Why are you shia instead of sunni? What flavour of shia are you (twelver, anything else)?
Why does the quran say that the true Christians would be victorius to the day of ressurection when the only possible canndidate for any group fulfilling that are the Nicene Christians?
Do Shi'a have the same belief regarding the eternality and uncreated nature of the Qur'an that the Sunnis apparently have? An acquaintance of mine who converted to Sunni Islam (apparently from some kind of Christianity, though I don't know exactly what) explained it to me once that the Qur'an is preserved since time immemorial in heaven on some kind of tablet, as are "uncorrupted"/original versions of the Torah and the Christian NT (in keeping with the mainstream Islamic view that these have been corrupted). I thought that was pretty interesting, but I don't really understand how it's supposed to work.
I'm sorry, but you didn't really answer my question: Do Shi'a believe like the Sunnis do, that the Qur'an is uncreated and eternal?
Is Islam a Christian heresey?from orthonorm's favorite ideologue
Quote from: Kerdy on September 28, 2012, 05:13:54 AMAre you a "Westernized" (i.e., American, European) or from an Eastern background? I only ask for perspective as it may assist in questions.Although, I grew up in the west, I have no trouble seeing things from other perspectives. So feel free to ask anything.Furthermore, I'm not really that westernized.... I've never drank, consumed usury, nor participated in lustful relationships-- if that's what you're wondering.
Why does Islam prohibit its followers to consume alcohol?
Quote from: Tallitot on September 28, 2012, 05:05:26 AMDo Moslems keep a sabbath?By sabbath, do you mean rest days?If so, yes there are several rest days in the religion. In a typical week, Friday is considered the rest day. Furthermore, we accept and believe that Saturday is the rest day for the jewish community, and Sunday is the rest day for the christian community.
Peace be with you,What are Jinns? Are they like demons?
I have a few more questions, but I'm trying to word them so they do not sound offensive in nature.
Why do they HATE Christinas soooo much?
Quote from: Nikolaostheservant on September 29, 2012, 01:16:48 AMWhy do they HATE Christinas soooo much?Be reasonable, Nikolaos...not even I like all Christinas...there are too many in the world to judge, but I bet at least some of them are jerks! I mean, by the law of averages, they'd have to be! Kerdy:I'm not the OP (obviously), but in the Arabic script only long vowels are obligatorily indicated in writing (unless it's a religious text like the Bible of the Qur'an, in which case all short vowels are indicated too, by means of diacritics). Since "Muslim" (مسلم) has no long vowels, its pronunciation will vary depending on the speaker's dialect. If I remember correctly, pronunciations with "o" are more indicative of Persian influence (as classical Arabic does not have this sound; it is found in dialects, however), cf. "Ayatollah" from Arabic آية الله (approximately "Ayatullah", 'sign of God'). So "Muslim" is closer to classical Arabic, but "Moslem" is an acceptable variant (apparently everywhere but the spell-check for this board, that is).
Talk about eschatology about those that are not Muslim, please.
Ok, you invited the questions. i will try to be as polite as i can."The religion of peace", tired of hearing this after all the murders and atrocities reported all over the world in the name of Islam. how can this be the religion of peace when you take int account all that is going on??I have read that the murders commited are Not a part of the true Islam, it that correct? can you explain that to me?
What about the war like writings in the koran instructing to kill the infadels. Note, i have not read the Koran, im going by what i have heard, so i could be wrong, please let me know.
Why do they HATE Christinas soooo much?Cant belive no one else asked these questions. plitically corectness should be out the door by now considering every day something new is happening in the name of Islam!
I have two questions. The first is for clarification. Is it Muslim or Moslem or something else, officially?The second is, well, I'm not sure how to word it. In Christian circles, if a group calling themselves Christian did the things "radical" Islamist do, the rest of us would not put up with it and we would do everything we could to correct the problem. Why is the Islamic world so very different and virtually apathetic to the jihadists? I realize Christianity and Islam will always be at odds, but seeing the things in the world today as they are, I just thought more people would stand up against the whack jobs. I know some do and many die as a result; however, percentage wise it's almost nothing. I've been to that part of the world and seen how things go. I have seen people who hate Americans help us because the ones fighting us are killing them too, but I saw very little of them fighting for themselves. Is it some sort of fear?I've never met a Muslim I wanted to kill, much less just because he was Muslim and no other reason. To me it seems like an irrational hatred for anything different to them. It reminds me of white supremacy of years gone by, only worse.
These acts are the result of poverty and lack of education
Claude Berrebi of the RAND Corporation compared the characteristics of suicide-bombers recruited by Hamas and Islamic Jihad from the West Bank and Gaza with those of the general adult male Palestinian population. Nearly 60% of suicide-bombers had more than a high-school education, compared with less than 15% of the general population. They were less than half as likely to come from an impoverished family as an average adult man from the general population.
What is true Islam?This is a legitimate question I am asking, no malice intended. I used to ask myself the same question about Christianity until I was able to examine the history that ultimately convinced me that Orthodoxy is true, original Christianity. But with Islam how do we know? Every time I have asked a Muslim that question, they usually respond to me with 'read the Quran and you will know', but, I do not understand how to interpret the Quran and like Orthodoxy, I am aware that many Muslims rely on the guidance from the interpretations of Muslim scholars (for lack of a better term) throughout the ages to guide them. So how does one read the Quran to discover 'true Islam'. Likewise, how do I even know if my interpretation is correct? And what makes my interpretation or even your interpretation valid at all? How do we judge it? Certainly many of the Islamic radicals throughout history whom we would condemn could also argue that the Quran justified their behavior. So what is 'true Islam'?
How does present-day Muslims generally chooce which kind of interpretations of Islam to follow since there aren't any churches or popes to decide that for individuals?Does Muslims generally and/or some specific groups within Islam consider lack of Caliph anyhow problematic? Are there any movements to revive some form of Caliphate?
the Roman Catholic Church messed up western Europe during the Dark Ages
...you can imagine so-called healing services of the pigpen. The books that could be written, you know: Life in the Pigpen. How to Cope in the Pigpen. Being Happy in the Pigpen. Surviving in the Pigpen. And then there could be counselling, for people who feel unhappy in the pigpen, to try to get them to come to terms with the pigpen, and to accept the pigpen.
Page created in 0.109 seconds with 26 queries.


text:
Contact/Find Us
The SEAT Arona SE Technology 1.0 TSI 95PS has a 1.0 Petrol engine with a Manual gearbox and obtains reasonable fuel consumption of 48.7 mpg. The CO2 emissions are considerably low at only 131 g/km which in turn offers a reasonable road tax price of £200 per annum.
Euro NCAP is independent organisation providing motoring consumers with an impartial assessment of the safety performance of popular cars sold in the UK. See the full report on this vehicle.
Learn more about Hire Purchase:
A company car driver can expect to pay tax on the following basis:


text:
Thursday, March 8
What's in Your Basement?
It's true. My dad has a large basement whose food contents could rival that of any Super Stop n' Shop or Costco. I am not sure if this is an Italian thing, or a 1950's bomb shelter thing, or because he grew up in a large family where money was not plentiful but manual labor was. I could write several posts about his canning tomatoes, pickling peppers, and stuffing sausages his whole life. I suspect there is a part of him hard-wired to always have ample amounts of food stored. Trust me, he does.
Although I haven't been in my parents' basement since Christmas, I'm certain there are, right now, at least 25 boxes of Barilla pasta, 30 cans of San Marzano tomatoes, 5 cases of bottled water, a dozen boxes of cereal, a half a wheel of Reggiano-Parmigiano cheese, 10 gallons of olive oil, and 20 cans of cannelini beans. Whenever we ask him what he's going to do with all that food, he invariably responds, "It's food. It'll never go to waste. Somebody will eat it." Somebody always does -- primarily because he gives most of it away.
My dad is a truly generous person, especially when it comes to food. He gives away turkeys at holidays, shares countless bottles of his best wine with friends and family, and delivers crates full of fresh produce, meats, and cheeses to his children. He gets pleasure out of sharing food with others.
Since we've moved away, he has sent us scores of care packages. Invariably, there will be a bottle of olive oil because he knows that I love it. From light and fruity to bold and grassy, there isn't one that I won't try. I don't remember the last time I actually had to buy a bottle in the store; the shipments always seem to arrive just in time. Which is why I was stunned to realize that I have never made an olive oil cake. I mean really, I should be ashamed to call myself Italian.
Well, this past Sunday I made my first olive oil cake. The recipe is adapted from Sarah Perry's Holiday Baking: New and Traditional Recipes for Wintertime Holidays. To make it savory, I added fresh lemon, rosemary, black pepper, and Dad's Reggiano-Parmigiano.
It was lovely paired with an arugula and ricotta frittata as well as with a goat cheese, olive, and sun-dried tomato spread. I must say, I can't wait to make it again as it was ultra moist, dense, and delicious. The only missing part was sharing a piece with Dad.
Olive Oil Cake with Rosemary and LemonPrint recipe only here.
Basic cake recipe:1 ¼ c all-purpose flour
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 eggs, at room temperature
1 c sugar
½ cup fruity extra-virgin olive oil
¾ cup milk
Additions:2-3 Tbsp chopped fresh rosemary
The zest of 2 small lemons
The juice of 1 small lemon
1 cup grated Reggiano-Parmigiano
Several cranks of freshly ground black pepper
Preheat the oven to 350. Line a 10-inch loaf pan or 9-inch round pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk.
Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, lemon zest, lemon juice, black pepper, and Reggiano-Parmigiano.
Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 20 minutes before removing the cake.
Serve warm or at room temperature.
This tree is outside our bedroom, and every morning by the time we awake, the fragrance perfumes the entire room. This picture was taken from my window early one morning. I used the lemons in the cake.
68 comments:
- Lydia (The Perfect Pantry) said...
What a delicious looking cake! Lemons and parm and olive oil sounds like a great combination. I'm glad to know of your father's stash of Italian ingredients; now, what's his address????!
- March 8, 2007 at 5:39 AM
- Rosa's Yummy Yums said...
This cake looks fabulous! The herb touch is very interesting and I'm sure it mingles well with the fragrant aromas of lemon.
Your father seems to be a very generous person. The story about his basement made me dream! It's a bit like Ali Baba's cave. The only difference resides in the fact that at your parents', it is chock-a-block full with yummy food...
- March 8, 2007 at 5:50 AM
- Stella said...
My My, doesn't this look gorgeous & yummilicious? Oh Susan, please share a piece of your lovely cake with me!!
p.s: I wish I had a large basement just filled with food like you too!:)
- March 8, 2007 at 5:55 AM
- MeloMeals said...
What a lovely tribute to your father. He sounds like a lovely man.
I am intrigued by this cake.. I may try to tweak the recipe (to leave out the egg/dairy).. do you think it would still be good without the parmesan? Rosemary and lemon are so beautiful together.
- March 8, 2007 at 5:56 AM
- Alanna Kellogg said...
What? Care packages don't deliver east-ward? Oh well, it's the thought that counts! But if I'm your Dad, I'm holding out for the real thing as soon as you're in the same time zone for more than an hour.
- March 8, 2007 at 6:36 AM
- Lis said...
Susan - how funny, my father was the same way. Only it was the back room (it was dark and cool like a cave) of our restaurant. He'd store crates of food, cases of wine, boxes of condiments, shelves full of spices and canned goods.. the whole 9 yards - and none of it was for sale at the restaurant, it was his personal stash for friends and family. =)
He also was the person who introduced me to olive oil cake and olive oil bread - both delicious! I REALLY LOVE the ingredients you decided to put in yours and I look forward to trying it myself =)
- March 8, 2007 at 7:23 AM
- T.W. Barritt at Culinary Types said...
Susan - Wow! I've never made a savory cake, nor even thought about it. But between the fruity olive oil, rosemary and lemons, I'm heading for the grocery store tonight! Can't wait to try it. You've got a sweet cake convert!
- March 8, 2007 at 7:34 AM
- wheresmymind said...
I thought all the people from RI were gonna go to the Hostess factory in Natick, MA when the world ended? God I do love Family Guy!
- March 8, 2007 at 7:57 AM
That cake looks so good, and I know I would love it, but the guys in my house would probably find out what was in it and screw up their noses at it. Olive oil? nyet....that would just mean more for me.
Love the story about your Dad too. What a great guy!
- March 8, 2007 at 8:00 AM
- Linda said...
this really looks like a damn delicious treat. as i'm sure i have expressed to you in the past... I LOVE ROSEMARY, most especially in breads. i can't wait to give this a go.
i love people like your cousin -- they are the spice of life!
- March 8, 2007 at 8:13 AM
- Asha said...
Hey! Why blame him!!It's better to be safe with belly full of food than sorry and hungry!!;P
Cake looks great.I made Mediterranean Cake for her,usually wouldn't think of baking a savory cake.Thanks for this recipe.
- March 8, 2007 at 8:15 AM
- Gattina Cheung said...
I haven't made olive oil cake for yonks... love to see yours, it's stunning!!! Your dad sounds like someone in my family... my husband :) Some folks saw us put grocery into our car, they asked if we had 10 kids!
- March 8, 2007 at 8:37 AM
- Brilynn said...
Great story!
I've never made an olive oil cake, but that looks pretty good to me!
- March 8, 2007 at 8:59 AM
The only thing more exciting than seeing an awesomely creative dish with a really cool story is realizing that I have all the ingredients on hand :)
Olive oil, cake, rosemary, good cheese, and lemon - who needs anything else?
- March 8, 2007 at 9:35 AM
- cookiecrumb said...
I collect parents. Can I borrow your dad? Or we could share him.
Hooray on the backyard lemons! And your cake looks, as we say here on the Internets, "Good Enough to Try."
- March 8, 2007 at 10:35 AM
- Mikaela said...
What a sweet ode to dad :) Your photos are beautiful!
- March 8, 2007 at 11:10 AM
- Lisa Johnson said...
This cake looks wonderful and oh so sunny yellow!
My parents basement is the same! There have been many times when my mom lets me go "shopping" there and I leave with bags of food, but it doesn't even make a dent!
- March 8, 2007 at 11:28 AM
- Patricia Scarpin said...
What a beautiful post! The way you "speak" about your dad is so moving, sensitive, full of good emotions. Magnificent reading.
Your olive oil cake looks fantastic - and all those ingredients you added are delicious!
The texture is great, I can tell by the photo.
- March 8, 2007 at 11:54 AM
Susan, your cake looks wonderful. I love the mixture of rosemary and lemon, and my cold bones ache with jealousy for the opportunity to have a lemon tree outside my window. Any thoughts on how you might adapt this, or what you would serve it with if you were looking for something sweet?
- March 8, 2007 at 12:13 PM
This sounds wonderful! Complex and not overly sweet. Sounds like it might also play nicely with a simple icing I make for my lemon flaxseed cake: thoroughly mix 1/2 cup of powdered sugar with a tablespoon of lemon juice and drizzle it over the completely cooled cake, letting it run down the sides and pool in the serving plate. A little extra lemony zing--and the look of it keeps with the rustic quality of your lovely cake.
- March 8, 2007 at 12:29 PM
Susan, the cake looks deeelicious (as everything you have made looks)! I have to vouch for the comments about your Dad (and the same goes for your Mom) - they are both extremely generous. Over the past 30 years I have been the proud and appreciative recipient of countless baked goods, wine, bread, bread dough - the list goes on and on. What you may not know is your Dad's fetish carries over to the office - we have enough peanut butter and crackers to feed a small army. We'll never go hungry if we get snowed in. I am enjoying your blog immensely as well as the delicious recipes (it's the 1st thing I check in the a.m.) Keep up the good work.
- March 8, 2007 at 12:33 PM
- Anh said...
Susan, this is such a beautiful cake. I would love to have some! :)
And your dads food storage sounds a lot like my grandmother's. Always full of goodies!
- March 8, 2007 at 12:56 PM
- Mishmash ! said...
Susam, I am stil looking at those pics..I just loved all that lemonish yellow in there...Absolutely beautiful cake and a great entry for MM. I liked ur dad :)
- March 8, 2007 at 1:03 PM
- Susan from Food Blogga said...
Lydia-He lives in South County. You'll recognize his house because it's the one with all the shopping carts out front. ;)
Rosa-It really is wonderfully fragrant!
Valentina-Come on over! I'd love to share a piece with you. :)
Melody-Thanks, he really is. I too tweak many recipes with egg beaters and lactaid or soy milk. I also think it would be perfectly fine without the cheese. It's really the rosemary and lemon pairing that's most flavorful.
Alanna-Oh, yes, care packages travel east-ward (usually with CA goodies). But that's still not the same as sharing a piece with him. That's the part I really miss.
Lis-Oh, your father sounds so dear. I love that he had a special reserve just for family. That's the way it should be. :)
T.W.-I'll be honest. I'm not a big time cake-eater. But after one taste of this savory cake, I'm hooked. Jeff has already asked me when I'm making the next one! :)
Kate-Thanks! Well, more for you isn't a bad thing. ;)
Linda-As a rosemary-lover, you really must try this! The flavor is enhanced by the fresh lemon.
Jeff-Hostess?!? Now, that's a blast from the past! I haven't thought of that place in years.
Asha-You're right! No arguments here! ;) And I'm so happy Meeta choose this topic!
Gattina-I love it! How funny! When Jeff and I go to the farmers' market, they always ask how many kids we have too! I inherited it from my dad. ;)
Brilynn-Glad you liked the story!
Shawnda-Oh, I'm so glad to hear it! You won't be disappointed. :)
Cookiecrumb-Well, I might open to loaning him, but only if you promise to be really, really nice. See, I learned since the rosemary. I'll be a true Californian yet. ;)
Mikaela-Oh, thank you so much!
Anali-That is too funny! Last time we were home, my brother and sister-in-law joked about "shopping" in my dad's basement. Sounds like your mom is super generous too! :)
Patricia-Thank you for the lovely words. I always appreciate your comments. And, if you say the cake's texture is good, then I'm really flattered. You know how I feel about your baking skills!
Rob-Thanks! For something sweet, you could add some sweet dessert wine and orange zest instead of the herbs and cheese. You could also serve it with a sweetened creme fraiche or whipped ricotta and fresh berries. Or try Terry's lemon icing above.
Terry-Thanks so much for that suggestion; I will definitely try it. I can visualize the icing puddles...it'll be perfect.
Jo-Ann-Thank you for that lovely comment. You just warmed me heart. Really. I laughed out loud about the peanut butter and crackers. It's so true! It means so much to me that I'm the first thing you check in the morning! There wouldn't be a blog if it weren't for loyal readers like you. Take care,and give my best to Lou.
- March 8, 2007 at 1:14 PM
- Scribbit said...
I've never had savory cakes like this. I can only think of warm cornbread with jalepenos and cheddar as a likeness of the experience. But I love olives and rosemary--my little rosemary tree in my kitchen has hung on through another winter and could use some snipping.
- March 8, 2007 at 3:01 PM
- Chris said...
Susan - What a fabulous post! I haven't thought of Stop n' Shop in years! Just reading the words - I can hear the Boston Accents ringing in my ears.....
This cake looks wonderful. The pictures are spot on! Thanks!
- March 8, 2007 at 3:31 PM
- Toni said...
Sounds like your dad and my late husband would have had a lot in common. We usually had enough food around to feed the Turkish army, but they never showed up.
This cake looks gorgeous! From the first photo, I thought "I want that!"
- March 8, 2007 at 3:46 PM
- isabilla said...
cara Susan, my father is like yours, the same same, his big trouble is about food, he give us a lot of food, and also wine, olive oil from Abruzzo (family production- oil mill), he is very generous and has a big-hearted like your Dad... ..and my mother-in-law has also the same generosity, she bought us a lot of fresh vegetagle and fruits, cheese, sweets, olive oil (we have a lot of :) !) so, we are lucky :)
..and this cake has the smell of Italy! ciao ciao
- March 8, 2007 at 4:05 PM
- Susan from Food Blogga said...
Anh-Don't even get me started about my grandmother! She couldn't give away enough food to all of us. I'm so glad you have the same type of family.
Shn-It really is a cheerful yellow color from the lemon zest. Thanks! I really like him too. :)
Michelle-This was my first savory cake too, but it won't be my last! I hope you try it.
Chris-Now, that you've said it, I can hear the accent too!
Toni-I'd love to give you a piece!
Isabilla-I can almost guarantee you that right now my father is calling around to find olive oil from Abruzzo. Your family sounds exactly like mine. Mille grazie! Ciao!
- March 8, 2007 at 7:22 PM
- Monika Korngut said...
Great post. I have never tried olive cake but this one with all those herbs must have been delicious.
You sound like you have a wonderful family. When I was in Italy I was in love with all the people there, they were all so generous and helpful. I love Italy.
- March 9, 2007 at 6:47 AM
- tigerfish said...
You changed your blog design with
a kumquat banner! Cool! Welcome of spring, ya! Nice.
No kidding, your dad's basement can rival Costco? Would be fortunate to have you as my neighbour :D
- March 9, 2007 at 9:31 AM
Hi Susan - what a lovely post - I enjoyed reading about your father. Your cake sounds (and looks) absolutely delicious!
- March 9, 2007 at 1:42 PM
- Jade said...
Adding rosemary sounds really good. I only recently tried olive oil cake, and I loved it! I tried to make one from an Italian cookbook, but the flavor of the baking powder was too strong. I will have to compare your recipe with the one in the book, but from the looks of it yours seems better.
I loved your story of your father's basement. I have to admit mine is similar, though not even close to that degree. I stock maybe 1/5 of what your father does. I always know if I'm going to run out of something well in advance.
- March 9, 2007 at 2:06 PM
- Linda said...
love the new look header and nice photo. as much as i liked your previous one, i would have never know how beautiful you are!
- March 9, 2007 at 2:19 PM
- Passionate Eater said...
What an amazing idea! And you are just like your parents! Thanks for "generously" sharing this recipe, I can't want to try it!
- March 9, 2007 at 7:23 PM
- Melting Wok said...
Susan, I love the header, hm..one header per season, that would be refreshing ya ? I love the picture the most, ah..finally I see your face, you looked so sweeeett 16 !!! btw, just came back from Costco with jugs of olive oil hehe, hm..should I bake a not..err..
- March 9, 2007 at 10:40 PM
- Pip said...
This cake looks georgious, I like so much the combination of rosemary and lemon with olive oil, I will try this for sure! By the way, the obsession of olive oil is typical Italian, especially with people from central and southern Italy. On the contrary, in the north butter is mostly prefered in many preparations, not only in cakes. I'm one of those olive oil supporters, anyway! ;) The one I prefer the most is from Umbria (where I have some relatives!), full-bodied but very delicate at the same time. You should tell your dad to try it! ;D
- March 10, 2007 at 1:55 AM
- Pip said...
Just forgetting... nice header and lovely picture of yours! :)
- March 10, 2007 at 1:59 AM
- Susan from Food Blogga said...
Monika-It sounds like you met many lovely people in Italy. That's wonderful.
Tigerfish-Yeah, a little bit of spring. Trust me, we had happy neighbors! ;)
Gilly-Thanks! I'm glad you enjoyed it.
Jade-I looked at 2-3 recipes and went with this one because I thought it would be moist. I was happy with it, so I would recommend it. I don't even have a basement, which is a good thing!
Linda-You are too kind.
Passionate eater-Like my parents? Aw, now that's about the nicest thing you could say to me. :)
Shirley-Actually, maybe saying I look sweet 16 is the nicest thing you could say to me. Yeah, changing with the seasons is nice, especially when the weather doesn't change that much!
Pip-Oh, thanks for the information about Umbria. I'm sure if my dad is reading my comments, he's already begun searching for it on the internet! Thanks! Glad you like them.
- March 10, 2007 at 4:30 AM
That sounds like such a cool basement. We don't have one (we live in an apartment) but if we ever do have one I'm going to stock it with pastas and oils and wines and dried fruits and - oh! Can you see how excited I get at the mere thought of that much storage space?
Your cake looks deliciously lovely. :)
Ari (Baking and Books)
- March 10, 2007 at 8:31 AM
- sher said...
Uh, Susan....can you send me...the address of your father's house....maybe I'll just pop over there and help myself to his food stuffs. :):) Boy, he has nice stuff stashed away!
The cake is gorgeous!!!
- March 10, 2007 at 10:01 AM
- Kajal@aapplemint said...
Are'nt dads the cutest !As a kid i used to get annoyed at him and tell him dad why u always in the kitchen n talkin about food...i never understood his passion.Now that i'm married and away and in my own kitchen i miss him and all the lovely things he used to make.And i tell u- the parcels always arrive in time...special homemade pickles and freshly ground spices.
Would love to try your savoury cake.It looks delicious.
- March 10, 2007 at 10:18 AM
- bee said...
ever since i saw this cake on giada's TV show (or one like it), it's been at the back of my mind. your blog and recipes are fabulous.
- March 10, 2007 at 2:37 PM
Food Blogga-
I love savory cakes and I must say, yours is the most beautiful I have seen. It is so bright and cheerful. I am sure it tasted wonderful. I will definitely make yours next. So glad I found you on delicious.
- March 10, 2007 at 2:45 PM
- Rasa Malaysia said...
Can I visit your dad's basement? :P
- March 11, 2007 at 2:36 PM
- Connie said...
savory cakesw, what a great idea. and paired with the tomato spread sounds great
- March 11, 2007 at 4:25 PM
- Susan from Food Blogga said...
Ari-I know what you mean. We live in a small apartment with NO storage space. Having food storage space is a dream worth getting excited over!
Sherry-He sure does! Thanks so much!
Kate-Oh, I love to hear that your dad sends you care packages too! It's such a sweet expression of love.
Bee-Thanks for visiting and for the kind words!
Elizabeth-I'm glad you found me. I appreciate your compliments very much.
Rasa Malaysia-Well, only if you promise to leave enough olive oil for my next care package. ;)
- March 11, 2007 at 4:33 PM
- O Mama Mia said...
{{drooling on screen}} As always, you capture the beauty of your history with each recipe. I love that! And I love this recipe!
{{sniff sniff}} I miss the citrus groves of California.
- March 11, 2007 at 4:44 PM
- Lucy said...
I was a little unsure about the combination of sugar and parmesan. My stepson just polished off most of the cake - and I stand absolutley corrected! What a lovely combination of flavours Susan. And lovely to see your photo also!
- March 11, 2007 at 5:03 PM
Hi Susan, how lovely it is for you to wake up every morning to the glorious scent of your lemon tree flowers. I can only dream of it.
This cake, not only looks delicious, sounds interestingly very good too. The mixture of flavours blending together... i'd like to try this one day. :)
- March 12, 2007 at 2:10 AM
What a wonderful father you have! :) You are truly lucky...and on top of that, a lemon tree roght outside your window! That cakes sounds delicious, especially as you described what you had it with...what a fantastic meal! :)
- March 12, 2007 at 6:58 AM
- Susan from Food Blogga said...
Connie-It really was lovely with the sun-dried tomato spread.
Jess-I love your kind words! Thank you so much.
Lucy-You really made it? Oh, how wonderful. I'm so glad your stepson liked it. You know, I had three different recipes, and only one called for no sugar, so that helped me make my decision. I plan on trying it in the future though.
Mae-Until we moved here, I never knew about the glorious fragrance of lemon and oranges blossoms.
Joey-As soon as I saw the tree, I was ready to sign the contract!
- March 12, 2007 at 10:58 AM
- shuna fish lydon said...
I think I'm comment #1,004 but here I am. heh.
this cake looks intriguing and delicious! The Meyer Lemon tree in front of my house is practically toppling over... so time to give this one a try. Thanks!
- March 12, 2007 at 5:01 PM
Sue: What a beautiful, warm story. It brought back memories. Your paternal grandfather had family in Prata Sanita Italy and they exchanged packages;they would send homemade cheese and olive oil. He also had a cellar stocked with food as this was the great depression years. We are all very proud of your writing abilities and quality of pictures. Love Dad
- March 13, 2007 at 12:45 PM
- Meeta K. Wolff said...
Susan, this is incredible. I loved the post and the cake looks fantastic.
Thank you!
- March 14, 2007 at 2:03 PM
- Pip said...
Only a question: "c" stands for cup? In Italy we use grams so I'm not sure about the quantities (I want to try this recipe!)
- March 15, 2007 at 3:09 AM
- Susan from Food Blogga said...
Shuna-Thanks for stopping by! You trump me with a Meyer lemon tree!
Dad-You said it perfectly. Love, Sue.
Meeta-Thanks! I'm so pleased you enjoyed it!
Pip-Yes, C stands for cup. I think you can find programs on the internet that will do the conversions for you. I hope you like it!
- March 15, 2007 at 8:49 PM
- Pip said...
Thanks. I know about these programs, I use one for my blog, too! I just wanted to be 100% sure about the "c"! ;)
- March 16, 2007 at 8:39 AM
This cake sounds wonderful. I printed it and I plan on making it for your brother. He loves anything that has a hint of lemon. Your blog is great. I visit frequently and print recipes that I know your brother will love. I feel like I am getting to know you and jeff through your wonderful stories. I especially love the stories about your dad. He is truly a special man...Your Mom is great too!!!
- March 18, 2007 at 11:25 AM
- Jeanne said...
Oh, I love this cake! Not only totally gorgeous but sounds mouth-watering too. I've nebver made a savoury cake, but maybe it's time to start. Love the story of your dad and his basement pantry too - me best friend's mom was Croatian and did exactly the same thing...
- March 22, 2007 at 4:11 AM
oooo..yeah! I've tried this recipe before and I must say..yumm,yumm,yumm,yumm,yumm! :-)
the texture of this cake is amazing and the tangy-ness coming from the lemon really compliments the olive oil in a subtle way. I did left out the rosemary though cause my fiance couldn't stand the smell :P
nevertheless it's a great way to try something new and is a definite keeper for cake lovers! and on top of that, it's HEALTHY! :-) :-) (trying to make myself feel better..hihi!)
- March 22, 2007 at 11:20 AM
- Farmgirl Susan said...
This cake looks absolutely wonderful. I've never made anything like it. Can't wait to try it. Loved reading about your dad's basement, too. The Shack doesn't have an actual basement, but I can totally relate to the food hoarding--though I'm just a rank amateur compared to him! ; )
- November 27, 2007 at 8:23 AM
- chrisnallynkids said...
wow! A lemon tree just outside your bedroom window! How cool is that?! What a great dad you have!
- March 13, 2009 at 6:34 PM
I thought my RI family was the only one with a whole grocery store in their basement! This was delicious, thouroughly enjoyed finding and making this recipe
- November 15, 2009 at 7:55 AM
- Susan from Food Blogga said...
cait-Nope. We're more alike than you think. ;) Thanks for letting me know. I'm so glad you enjoyed it.
- November 17, 2009 at 9:31 PM
This is a wonderful cake recipe, ive noted it down will be trying it out soon, infact there is recipe i came across on http://www.khanapakana.com/recipe/templates/cooking-recipe.aspx?articleid=abef7f88-305f-4204-8f6a-aef427149413&zoneid=1 the cake recipe has oil, green cardamom as ingredients, looks like a good recipe!
- August 4, 2010 at 12:23 PM
I just made this cake, well without the additions was very good! really soft!
- August 4, 2010 at 1:51 PM
- Susan from Food Blogga said...
aqsaa-Thanks for letting me know. I'm so happy you enjoyed it!
- August 5, 2010 at 7:30 AM


text:
Most middle-class retirees would doubt that high-net-worth clients have the same income worries as they do, but some of the issues are startlingly similar. On Oct. 11, the second day of the Think Retirement Income conference in Boston, Investment Advisor Editor-in-Chief John Sullivan moderated a fast RIA roundtable discussion with three Boston-area wealth advisors about meeting HNW clients' retirement challenges.
Clients fall into two camps when it comes to retirement, said Barbara Attardo, partner at Daintree Advisors. Either the client is in good financial shape, or the income projections don't work because the client's spending is out of whack with their asset base.
"Some are headed for a train wreck," Attardo said. "This summer I had my first zero projection."
That's when the conversation can become difficult. The best approach, she advised, is to "tell them what they need to know, not what they want to hear." Many Baby Boomers are so caught up in their busy lives that they spend without thinking. It's not just a matter of getting these clients to cut expenses and add to their nest egg; the challenge is to get them to rethink what they're up to.
"Our business is helping clients get their financial life in balance," Attardo said. "We try to give them a bigger perspective, to 'see the forest' with questions like 'What does retirement look like for you? What are your goals? What are your action items?' If the first base model is dismal, I'll say, 'You tell me what your priorities are.'" She avoids using words like "spending" or "budgeting," and instead, "I talk about lifestyle."
Shaping Expectations
Tim Meckel, managing principal and chief compliance officer at TFC Financial Management, tagged "managing client expectations" as his top challenge. After years of earning often high income, clients often find it hard to transition to taking cash from a nest egg. Advisors need to explain the need to maintain purchasing power, and to discourage clients from taking big withdrawals just because the market is up. "We need to plug away on educate, educate, educate," he said, making sure clients understand the purpose of each component of their portfolio.
One current challenge is educating clients on the role of alternative investments, said Charles "Chuck" Bean III, founder, president, and director of wealth management at Heritage Financial Services. When clients react "viscerally" to the unfamiliar recommendation, Bean's response is to agree that stocks and bonds have done a fine job over the past 45 years. He then continues, "But adding more cylinders to the engine can give you a smoother ride," and explains how alts' low correlation can dampen volatility and enhance returns.
Attracting HNW Clients
"The expectation level goes up exponentially" with HNW clients, Bean said. "Prospects with $10 million are very sophisticated," and initial conversations aren't limited to the firm's performance. He explained, "They drill down to your value proposition compared to competitors," who they see not just as other RIAs but wirehouses with deep benches. "They want to know, 'What's your skill set?' 'Where do you think you can add value?'" In responding, Bean said, "we focus probably two-thirds on personal wealth management and one-third on investment management. It's a high-touch, collaborative approach."
He added, "We used to have a longer leash" to choose and manage investments. Now clients are "watching MSNBC, they're very much 'in the moment.'" Clients who used to care only about equities are now beginning to ask about Treasuries. "We need to expand our toolkit, and be able to explain how we add value."
Meckel pointed out that as an advisor "swims upstream" in search of higher net worth, clients expect a "more comprehensive, collaborative approach." TFC's client team typically coordinates with the client's banker, accountant, estate attorney and other advisors. "CPAs have been very appreciative that we're proactive in reaching out to them, and it's paid off in referrals," he said.
Attardo seconded the point that RIAs must be prepared to handle more complexity to attract HNW clients. "We focus on what we do in addition to investments," she said, explaining that in working with the client's other advisors, "we're often the quarterback. We take a horizontal approach when everyone else is vertical. Probably nobody knows better than we do what both the left hand and the right hand are doing."
"You don't want to lead with investment outperformance because that's fleeting," Meckel agreed. Besides, a good wealth advisor does much more than manage a portfolio. "We've thought about changing TFC's name to 'The Financial Counselors' because so much of what we do is counseling," he observed. TFC even hired an executive assistant with a Ph.D. in psychology to coach advisors on how to ask open-ended questions.
"Don't Be Shy" on Fees
"There are two kinds of client service," Meckel pointed out. "There's reactive service, where you answer all the phone calls before the weekend; and iterative or proactive service. Part of our proactive service is helping clients think about retirement before it occurs," so they don't fall off what he called a "fiscal cliff" on the day they retire. "We want to stay in touch and provide feedback all along the path to retirement."
At Heritage, Bean noted, each client gets to know the four people on their team, who have three to four contact points with them throughout the year. An expert may serve on more than one team, depending on the client's needs, goals and complexity. He also tries to match personalities and switch people if needed. When the chemistry is good, clients become "very sticky."
At Daintree, Attardo said, "Clients know we're accessible at any time. And with their team, they have multiple points of contact. We put all our client contact information online so any team member can access it."
Addressing a question from the audience about long-term care insurance, Bean said, "Our client balance sheet includes long-term care, disability, life insurance and other types of risk protection. We try to have a pretty detailed conversation about long-term care with all our clients over 50. We feel it's part of our fiduciary duty."
Attardo concurred: "We put long-term care insurance on the table with all our clients who are 50 or older. We educate them on what it is or isn't and what it costs." If it's not available because of health issues, clients are counseled on alternatives such as self-insuring. Using tools like LTCI and equity lines of credit, "we've become much more creative as a profession in how people are going to get through retirement," she said.
She added that when Daintree assists with eldercare needs—helping a client with early-onset Alzheimer's to obtain needed care, for example—it can provide an opportunity to interact with the client's children, which helps in retaining assets when the parent passes.
Meckel encouraged advisors to charge for the additional value they provide. TFC's management fee covers all planning services, but the firm also offers add-on services for an incremental fee. "Don't be shy about billing for extra services," he urged.
What Makes HNW Clients 'Sticky'?
"We care," Attardo said. "Isn't that why we do what we do? Our clients are intelligent, sophisticated people who become friends, who trust us. We're responsive. We do what we say we're going to do. We sit on the same side of the table. I think our clients heave a sigh of relief when they realize they have someone to represent them, care for them and make sure they get what they need."
"We help people sleep better at night," concluded Meckel. "All those things that keep them up at night have been offloaded on their advisor."


text:
Biology of Ticks, Volume 2
Oxford University Press, 1993 - Science - 488 pages
This is the second of a two-volume work on the biology, morphology, ecology, disease relationships, and control of ticks. Volume 2 explores survival strategies of non-nidicolous ticks (those dispersed throughout the open landscape and attacking passing hosts) versus nidicolous ticks (those surviving in caves, burrows, nests, or man-made shelters). It also examines immunological responses to tick parasitism, the role of ticks in disease transmission, and the control of ticks through acaricides and recent innovative approaches using knowledge of tick and host ecology, tick pheromones, hormones, and modelling. An appendix is also included, with details on methods for collecting ticks in the natural environment, preparing ticks for study, and laboratory rearing. This book is a worthy complement to the first volume's outstanding achievement, and will be of interest to entomologists, physicians, veterinarians, and public health officers.
From inside the book
18 pages matching merozoites in this book
Where's the rest of this book?
Results 1-3 of 18
What people are saying - Write a review
We haven't found any reviews in the usual places.
14 other sections not shown
Other editions - View all
Common terms and phrases
abundance acaricide adult ticks Africa Amblyomma americanum andersoni animals antibodies antigens appendiculatus areas Argas argasid attack Babesia babesiosis birds Borrelia Burgdorfer burgdorferi burrows cattle caused clinical cycle deer Dermacentor develop diagnosis diapause dogs ecology engorged enzootic Epidemiology erythrocytes females Figure forest genus habitat host cell host-seeking humidity immature immune important incubation isolated Ixodes dammini ixodid laboratory larvae livestock Lyme borreliosis Lyme disease mammals membrane merozoites midgut molting nests Norval numbers nymphal nymphs occur organisms Ornithodoros oviposition paralysis parasites pathogen period permission proteins questing rabbits region relapsing fever reported reservoir hosts Rhipicephalus ricinus rickettsiae RMSF rodents salivary glands schizonts seasonal activity sheep small mammals Sonenshine southern Spielman spirochetes sporozoites spotted fever stages survival symptoms temperature Theileria tick control tick feeding tick paralysis tick population tick species tick vectors tick-borne tick-borne diseases tick's tissues transmission transmitted transovarial transstadial treatment tularemia vaccine variabilis vector tick vegetation vertebrate virus viruses white-footed mice wild


text:
Music seems to be inspiring a fair amount of my cooking these days. No big surprise since I like to consider myself a dancer.
One of the most amazing groups to come out of Israel over the past few years is the Idan Raichel Project. My Frenchie friend Lau did it once again — she introduced me to this collaborative a couple years ago and I find them utterly inspiring and a taste of the beauty of Israel.
– Raichel's start in the army rock band – such a common career starter for many Israelis where compulsory conscription is a way of life
– His rare ability to bring together the different musical styles that have coalesced upon Israel, mixing and matching instruments and languages without the cacophony that sometimes exists in real life
– The sheer variety of his work, from mystic notes that seem to emanate from Tzfat to prayer and verses that might be heard at the Kotel (Western Wall) in Jerusalem to reggae or electronica that could hold its own in a club in Tel Aviv to ballads that are universal anywhere in the world
For Israel's 60th anniversary, Raichel was interviewed for the "My Hatikva" project and speaks about his hope ("hatikva," also the name of Israel's national anthem) for Israel as a melting pot and land of immigrants while still maintaining tolerance for different cultural and religious identities.
The official video on the "My Hatikva" website is at http://www.myhatikva.com/MultiMedia.aspx?MI=68
When I learned that the Idan Raichel Project would be performing here in Boston, I booked my ticket and organized a group of friends to come with me immediately. I was just that excited (I don't normally plan very far in advance!). And the concert last week did not disappoint.
The music performed was a mix of their prior two albums and their newest one that has a bit more of a global feel but is still distinctly Israeli. Despite the Project being named after him, Raichel seemed content to sit off to stage right, playing his keyboard most of the time and leaving most of the stage work to the three vocalists who not only sang but swayed, rocked, and even jumped to the music – not to entertain an audience, but because they really seemed to enjoy their work.
Musicians were also given a chance to shine — for example, the percussionist responsible for the water sounds in the following clip, Mei Nahar ("River Waters"), performed a several minute long solo on a few wooden bowls filled with water. The audience, judging by the silence that allowed us to hear (miked) water drops and rhythms played on the surface of water, was enraptured.
The namesake song of Raichel's third album, Mima'amakim – "Out of the Depths," starts with what I have come to learn is a typical traditional Ethiopian melody ("Nah no nah no na'ay…") that is emblematic of his earlier work and leads into a haunting song in Hebrew.
The concert last week and songs like this inspired me to make a lentil dish that can go either Ethiopian or Yemenite depending on which spice mixture is used — berbere (which can be approximated with red chile powder and onions in a pinch) or cumin, respectively.
"Salata Idan" – East African Fusion Lentil Dip, the Yemenite Version
Adapted from Gil Marks' Olive Trees and Honey. In celebration of Idan Raichel's artistry, bringing together the diversity of Israel's people, and sharing our rich and varied culture with the world.
Makes about 3 cups. Best served at room temperature; flavor improves after ingredients mingle for a day or two.
– 1 C brown or green lentils, picked over and rinsed (use plain lentils; save the fancy French de Puy lentils for when you want to make a salad (like the Ethiopian version below) of soup since these keep their shape nicely and do not break down as easily)
– 4 C water
– 1 bay leaf
– ½ t dried thyme
For dressing:
– ½ C tehina – I use Joyva, which is a pure puree of sesame seeds, many others contain chickpeas and other ingredients, so they are closer to tehina spreads
– ½ C lemon juice (2 lemons) + zest of 1 lemon (why not!)
– 1 C of fresh green herbs — my preference is a mix of cilantro and mint, but you can also use parsley
– 1 t kosher salt
– Scant ½ t ground black pepper
– 1 clove garlic (can substitute 1t garlic powder or 1t garlic salt and reduce regular salt if you don't have fresh garlic)
– 1 t ground cumin
– 1/4 C extra-virgin olive oil
In large saucepan, combine lentils, water, bay leaf and thyme. Bring to boil, cover, and reduce heat to medium low; simmer until tender but not mushy, ~ 25 minutes.
Remove bay leaf, drain (if any water remains, especially if using de Puy lentils) and put in large bowl.
Add all ingredients to lentils and use mortar and pestle, potato masher, or (my personal favorite) immersion blender to smush the combined salad into a paste.
Serve at room temperature with pita or fresh vegetable crudité. I made some toasted lavash crisps lightly sprayed with olive oil and sprinkled with garlic salt.
To make the Ethiopian version: This is more of a lentil salad, so de Puy lentils will work better. Saute one onion and 1-2 seeded and minced jalepeño or other hot peppers in vegetable oil and add to lentils. Adjust dressing as follows – omit tehina and reduce lemon juice to 2 T.
And I'll just leave you with one more video — a trailer of Tomer Heymann's documentary, Black Over White, about the Idan Raichel project concert tour to Ethiopia with a short exerpt of the song Milim Yafot Me'eleh (Words More Beautiful than These).