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The global "Mobile Application Testing Services Market" report offers a specified analysis about the different patterns and parameters affecting the development of the global Mobile Application Testing Services market. The report also provides an assessment of the effect of the current patterns in the market including the other essential information about the market's future development. The report comprises the detailed information relating to the growth factors of Mobile Application Testing Services market and also provides a forecast for the market growth and its imperative market contenders Accenture, Capgemini, IBM, Wipro, Cognizant, Cigniti, Infosys, NTT Data, ScienceSoft, QualiTest, Testlio, QA InfoTech, TestFort QA Lab, Infuse, ITechArt, RTTS, Test Triangle based on the gathered and analyzed data.
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Furthermore, The report presents a detailed segmentation Manual, Automation, Market Trend by Application BFSI, Telecom, IT, Retail, Media, Others of the global market based on technology, product type, application, and various processes and systems. The report provides information on global Mobile Application Testing Services market that comprises multiple reputed organizations, manufacturers, and merchants. The report additionally provides an in-detail abstract of the key players with considerable shareholdings at a global level regarding demand, sales, and income through providing better products and services, along with after sales practices.
The global Mobile Application Testing Services Market report is a comprehensive investigation of the growth drivers industry, present demand in the market, and restrictions. It incorporates the study of new improvements in innovation, complete profiles of major competitors, and unique model study. It offers a market forecast for the upcoming years. The report additionally covers a survey of major and minor features for the established Mobile Application Testing Services market players and emerging industries moreover with pointed value-chain analysis.
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The global Mobile Application Testing Services market report delivers a detailed information regarding different factors driving or constraining business sector development. The report also guides in understanding the principle product segments and its future in different geographical regions. The report includes varying competitive dynamics analysis. It gives a forecast on the estimation of the way of global Mobile Application Testing Services market development. It helps in making precise business decisions by providing an overall vision of the market.
There are 15 Chapters to display the Global Mobile Application Testing Services Market
Chapter 1, Definition, Specifications and Classification of Mobile Application Testing Services, Applications of Mobile Application Testing Services, Market Segment by Regions;
Chapter 2, Manufacturing Cost Structure, Raw Material and Suppliers, Manufacturing Process, Industry Chain Structure;
Chapter 3, Technical Data and Manufacturing Plants Analysis of Mobile Application Testing Services, Capacity and Commercial Production Date, Manufacturing Plants Distribution, R&D Status and Technology Source, Raw Materials Sources Analysis;
Chapter 4, Overall Market Analysis, Capacity Analysis (Company Segment), Sales Analysis (Company Segment), Sales Price Analysis (Company Segment);
Chapter 5 and 6, Regional Market Analysis that includes United States, China, Europe, Japan, Korea & Taiwan, Mobile Application Testing Services Segment Market Analysis (by Type);
Chapter 7 and 8, The Mobile Application Testing Services Segment Market Analysis (by Application) Major Manufacturers Analysis of Mobile Application Testing Services ;
Chapter 9, Market Trend Analysis, Regional Market Trend, Market Trend by Product Type Manual, Automation, Market Trend by Application BFSI, Telecom, IT, Retail, Media, Others;
Chapter 10, Regional Marketing Type Analysis, International Trade Type Analysis, Supply Chain Analysis;
Chapter 11, The Consumers Analysis of Global Mobile Application Testing Services ;
Chapter 12, Mobile Application Testing Services Research Findings and Conclusion, Appendix, methodology and data source;
Chapter 13, 14 and 15, Mobile Application Testing Services sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source.
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Reasons for Buying Mobile Application Testing Services Market
This report provides pin-point analysis for changing competitive dynamics
It provides a forward looking perspective on different factors driving or restraining market growth
It provides a six-year forecast assessed on the basis of how the market is predicted to grow
It helps in understanding the key product segments and their future
It provides pin point analysis of changing competition dynamics and keeps you ahead of competitors
It helps in making informed business decisions by having complete insights of market and by making in-depth analysis of market segments
Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.
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Blue Lodge Masonic Rings 2A
Masonic Rings, Made by Masons for Masons; Fox Jewelry; your online jewelry store specializes in Masonic Rings and other fraternal jewelry. We consider ourselves the best in the business. We have the largest and most diverse collection of fraternal rings available. Fraternal rings are our specialty. The manufacturers that we represent have a total of more than 150 years experience in making fraternal jewelry. In my opinion, they are the best in the trade. We welcome the opportunity to serve our brothers in the craft.
The Masonic Ring is symbolic of many of the concepts believed in by freemasons. The circular shape of the Blue Lodge ring demonstrates the "eternity of the circle", or in the case of a square or rectangle shape, the Freemason's ring demonstrates "on the square". This "eternal" nature represents the bond of a Mason to another Mason and to the brotherhood of Freemasonry, in the same way that a wedding ring would show the bond of one person to another.
The Master Masonic Ring; sometimes referred to as the Blue Lodge Masonic Ring will normally display the Masonic "square and compass," the universal symbols of freemasonry. The ring may also feature the letter "G" in the middle. The "G" symbolizes the word GAOTU, an acronym for "great architect of the universe". The ring will feature these symbols raised on the surface. Many Master Mason Masonic Rings will display the plumb and trowel on the sides of the shank.The ring is also a visual sign to the world of a member's dedication to the Masonic fraternity, as well as his authenticity, a concept that freemasons describe as a "cable tow," a binding of the person to freemasonry forever.
There is a certain etiquette and rules to follow when wearing a Blue Lodge Masonic Ring. First of all, only a Master Mason should wear a sterling silver Masonic ring, a gold plated Masonic ring or Master Masonc ring in general. The ring is also generally worn on the third finger of the right hand. Typically, a Mason would not wear more than one Masonic Ring unless the Mason is a member of more than one branch or lodge.We have the largest selection of sterling silver Masonic Rings, gold plated Masonic rings and Masonic rings in general on the internet.The rings are made to order. Please take care in ordering the correct size! Allow 3-4 weeks for delivery. To add an item to you shopping cart, just click on the "Buy Now" button. If you have any problem whatsoever in completing the order process or if you would just rather talk to one of our staff please call us at 712-251-8053. You can also leave us an email so that we can answer your questions. [email protected]
The Masonic Ring is the most recognizable symbol of the world's largest fraternity; the Freemasons. Most commonly, the Masonic Ring is shown with a compass and square on the top. The sides of the shank on the Masonic Ring typically display the plumb and trowel. If the ring has a stone, it is typically either a black onyx, synthetic ruby or blue spinel. The color of the stone on the Masonic Ring has no significance. There at least a couple of opinions as to whether the wearer of the Masonic Ring should wear the ring with the points of the compass either facing towards the wearer or away from them. The square is the symbol of all earthly, the compass is symbolic of heavenly perfection. In a combined emblem, the ends of the square point up as a symbol of man's aspirations toward God; the points of the compass point down to represent heavenly qualities coming down from God to earth. Given that, it seems that the proper way to wear the Masonic Ring would be that in which its symbolism is best expressed; namely; when the hand is held in its usual position the points of the compass are towards the earth and away from the wearer's eyes. In order to wear the Masonic Ring, you must have achieved the degree of Master Mason. The Freemasons can trace their roots back to 1717 when four lodges in London joined to form the Grand Lodge of England. Some historians say that the freemasons can trace their roots back to the time of ancient Egypt. Fox Jewelry is the leading marketer of Masonic Jewelry to include: Masonic Rings, Masonic Watches, Freemason Rings, Gold Masonic Rings, Sterling Silver Masonic Rings, Black Hills Gold Masonic Rings, Masonic cufflinks, Masonic aprons and gold plated Masonic Rings. If you are looking for a great 33rd Degree Scottish Rite Ring, Fox Jewelry has the finest selection of those as well as the 14th Degree Scottish Rite Ring. We are the only internet distributor of Wefferling Berry Masonic, Scottish Rite and Shrine Rings. Fox Jewelry is a web based business and has been in existence since 2001. Located in Sioux City, Iowa, the owner; Robert Fox is a Master Mason, (North Riverside Lodge in Sioux City), Scottish Rite Mason, York Rite Mason, member of the Abu Bekr Shrine Temple, also located in Sioux City. He is also a member of the Royal Order of Jesters. Fox Jewelry has the largest selection of Masonic Rings and Masonic Jewelry available anywhere. In addition to our Masonic Jewelry, we have an extensive collection of Eastern Star Rings, Order of Amaranth Rings, Past Matron and Past Patron rings. It is our goal to furnish a quality Masonic ring or other piece of Masonic Jewelry at a reasonable price so that our brothers and sisters in the trade all have the opportunity to own a quality piece of Masonic Jewelry. In addition to our Masonic Jewelry, we also carry an extensive line of Knights of Columbus Rings, Elks Rings, and Moose Rings. We also have a great selection of fine Military Rings and Military watches. We just launched a new line of official Navy Seal watches as well as men's wedding rings and clergy rings for our members of the military and clergy. Please enjoy your shopping experience. The companys customer service team is dedicated to being the best in the business. If there is any way we can be of assistance, please call Robert Fox at Fox Jewelry; 712-251-8053.

subset: commoncrawl


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Delivery to the Balearic Islands
Our delivery service to the Balearic Islands is cost effective and quick, with a delivery time frame of 5-6 working days and a flat rate cost of only €15.00
With thousands of international customers, Footasylum will only work with the most reliable and efficient couriers to dispatch international orders. Your order will be sent via our express courier service, which includes door to door tracking and loss and damage cover. Please ensure there is someone available to sign for your order at your delivery address when your order arrives.
Overseas orders can only be delivered to the same country that your payment method is registered to. If you wish to request for your delivery to be sent to a different country please use Paypal as your payment method.
As an additional security measure, customers outside the UK may be asked to provide proof of their billing address such as a utility bill etc. This will need to display the name and address of the person who has placed the order with us before the order is despatched.
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Well, there you have it: me, writing about myself in the third person. If you were interested in me, I'd send you to look at the paintings anyways because they know more than anyone else about me. I can only say that I am inspired by other people's art, literature, science, and most of all, music.
My galleries could be organized in so many ways, but it's easiest and most interesting for me to see how my work has changed by looking at it chronologically, as here. It is difficult to classify my work as "abstract" or "surreal," etc. -- it certainly is both at once to varying degrees… If you look through these galleries you can't miss how my work has been changing, my abstract sense germinating.


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Can I select any date for my accounting year end?
Yes, a business owner can choose their own year end accounting date. Under the current year basis, the taxable profit for a particular tax year is determined by the accounts that end in that year.
So, for 2019-20 tax, accounting dates will vary between 6 April 2019 and 5 April 2020.
What is the best date year end date to choose?
This can depend, for example, the nature of trade will dictate the most appropriate accounting date.
The following should be considered when deciding the best year end date for you.
Overlap relief
The system is designed so that, over the life of a business, tax is paid on no more and no less than the cumulative profits of the business. However, unless your accounting date falls between 31 March and 5 April (inclusive), there will be some element of double counting, or overlap, in the first full tax year on the current year basis.
Overlap relief will be held in reserve for use when the business ceases (or on an interim change of accounting date). One concern is that, because of inflation, overlap relief will be worth less in future years than it is at present.
Bunching of terminal profits
The converse of the overlap situation is the 'bunching' effect of profits when a business ceases. The assessment for the final tax year will be based on the profits right back to the accounting date in the previous tax year. The earlier in the tax year the accounting date falls, the longer will be the period of account relating to the final assessment.
Thus a cessation date of, say, 31 December means that the final tax assessment will be based on a period varying in length between 9 months (5 April accounting date) and 21 months (6 April accounting date). This effect may be lessened to some extent by overlap relief, but the overall distortion is illustrated in the example set out below.
Partners are each deemed for tax to have an individual business so the points already mentioned for new businesses and those ceasing apply equally to partners joining or leaving a continuing partnership.
Pattern of profits
If profits do not vary significantly from one year to the next, the accounting date will not affect the assessable profit for each tax year.
Where profits show a trend, the rule of thumb is that (all other things being equal) it is beneficial to have an accounting date early in the tax year if profits are rising, and late in the year if profits are falling.
External factors
There are a number of other factors to be considered, including:
- interest rate movements
- the effects of inflation
- changes in rates of tax
- changes to the tax system.
No one can say how these will change over time, and so, not surprisingly, businesses tend to be swayed by the short-term advantages, which have at least some degree of predictability.
Timing of payments on account
It is as well to remember that the date for the first payment on account falls just over two months before an accounting date of 5 April, but nearly ten months after an accounting date of 6 April. Thus, with an accounting date later in the tax year you could pay too much tax on account where profits are falling, and this is a further factor affecting cashflow.
We've set out below examples of the effects of the two extreme accounting dates (5 April and 6 April) in one situation where profits are rising consistently, and another where profits are falling consistently.
The figures relate to two businesses, which starts on 6 April 2018 and cease on 31 December 2023, with profits derived from the accounts as follows:
The assessable profits will be as follows (for the sake of simplicity the effect of the odd extra day in the first period has been ignored):
Business A (rising profits)
Business B (Falling profits)
Of course, the total assessable profits are the same in each case, and equal to the total profits derived from the accounts. The variations arise because of timing differences in the assessment of tax. These assessment timing differences will obviously affect the tax payable on the normal payment dates of 31 January and 31 July each year. It is therefore vital to consider the implications of these cashflow differences in assessing the advantages and disadvantages of particular accounting dates.
Using a 5 April (31 March) accounting date leads to the simplest application of the current year basis of assessment. However, it does mean that the timetable for tax payments and returns is very tight, and there is therefore an increased risk of incurring penalties. Also there is now less time to allow for tax and business planning relating to tax issues.
If you expect your profits to show an overall upward trend, there are clearly cashflow advantages in having an accounting date at or shortly after the beginning of the tax year. In these circumstances, it is important to ensure that you make proper provision for the increased liability that will occur when the business ceases.
Please contact our Business Start Up Team should you have any queries on the above.


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The picture on the TV screen is too dark.
Follow this procedure to troubleshoot a TV picture that is too dark. Refer to the manual provided with the TV if additional model-specific instructions are needed to perform any of the steps listed.
If Picture mode is set to Cinema or Custom, the screen may become dark. If the screen is still dark after the picture quality mode is changed, change the setting Backlight, Picture, Brightness and adjust the brightness to your taste.
Example of setting method: Check Picture Mode from Settings - Display - Picture and change the setting.
NOTE: When a TV is in a store they are set up for Shop Front display settings which are very bright and vivid. However, some Sony TVs may be shipped with more energy-friendly settings to comply with energy savings programs such as the Energy Star. Depending on such settings, the picture brightness level can be higher or lower. -
If Power Saving is set to Low or High, the screen becomes dark.
Example of setting method: Select Settings - System Settings - Eco and set Power Saving to Normal or Off, and then check whether the problem is resolved. -
Some TVs have Light Sensor feature; the picture will become brighter or lower depending on room lighting conditions.
Turning off the Light Sensor or Automatic Brightness Control (depends on your TV model) may increase picture brightness. - View programming from a different source, such as a DVD player or VCR, to see if the issue is being caused by the device providing the signal to the TV.
NOTE: If the dark picture issue is displayed when viewing from one device only, the dark picture issue is being caused by that device, not the TV. Contact the device manufacturer for additional troubleshooting information. - If it is a projection TV, consider replacing the lamp.
IMPORTANT: The method to replace the lamp differs by model. Refer to the instruction manual for model-specific steps to replace the lamp.


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AUDREY McAVOY Thursday, 04 July 2013 03:27 PM EDT
More than 1,100 National Guard soldiers and airmen in Hawaii — and thousands in other states — will be living with 20 percent less pay over the next three months as the Defense Department carries out automatic federal budget cuts.
Guard members will be furloughed for one day a week starting Monday, so helicopter pilots and mechanics, pay and finance clerks and others who keep the guard operating will have eight hours less each week to do their jobs.
It's not clear precisely what effects the unprecedented cuts will have. They could, however, make it more difficult for the guard to fly helicopters to help put out wildfires or rush to the scene of natural disasters in trucks.
"Our general sense is that short-term, it's going to be a terrible hardship for those soldiers, airmen and their families. But if it goes on for any length of time, that may have a negative impact on our readiness and our ability to respond," said Hawaii National Guard spokesman Lt. Col. Chuck Anthony.
The military's furloughs were only supposed to involve civilians, but large numbers of National Guard members who wear Army and Air Force uniforms full-time will experience them as well. The National Guard added military technicians to the furlough list in May, after Defense Secretary Chuck Hagel gave official notice to begin furloughs for civilians.
It's not immediately clear how many uniformed personnel will be affected nationwide.
Florida Gov. Rick Scott said the furloughs, which will affect nearly 1,000 guardsmen in his state, are his biggest concern for this summer's hurricane season.
Some units will be exempt, like the 169th Aircraft Control and Warning Squadron responsible for tracking aircraft in the skies above Hawaii. The 199th Fighter Squadron, which protects Hawaii airspace with F-22s, will be somewhat shielded from the effects of the cuts because it has a large number of active duty airmen.
But many others will have to squeeze 40 hours of work into 32 hours, and receive one-fifth less pay.
It could become difficult for mechanics to maintain helicopters and trucks at the same pace, meaning fewer aircraft and vehicles may be available when needed. Guardsmen who plan drills for the part-time soldiers and airmen who train on the weekend might have difficulty getting exercises ready.
"We don't know what will fall by the wayside because we've never had to do this before," Anthony said.
Commanders are trying to help guardsmen cope.
They invited financial and stress management counselors to talk to two groups of soldiers and airmen on Oahu, where the majority of Hawaii's full-time guardsmen work and live. The guard is sending a DVD recording of one of the sessions to guardsmen and women on Kauai, Maui and Hawaii islands.
Maj. Gen. Darryll Wong, the adjutant general, advised more than a hundred gathered on Monday that the budget cuts could last into the new fiscal year starting Oct. 1, but it's not known whether furloughs will continue.
He stressed he was available to help and shared his cellphone number with everyone in the room.
"You never want this to have happen to people under your watch," Wong said.
A financial counselor urged attendees to consider trimming unnecessary expenses like finance charges on credit cards, giving up cable TV and eating out less. He recommended telling children about the pay cuts and explaining why mom and dad can't afford to buy the same things as before.
Guardsmen could think about the good things that could come from furloughs, a family counselor suggested, like having more time to spend with family.
Spc. Christian Pasco, 27, who paints Humvees and other equipment, said he plans to talk to a financial counselor because he needs "somebody to tell me to stop spending my money."
Sgt. 1st Class Soloman Makaneole, a helicopter electrician who just returned from a nine-month deployment to Kosovo, said his family already has been cutting spending by eating out less often and packing lunches. His wife, a civilian Army employee, and mother-in-law, who works for the Navy as a civilian, are also being furloughed.
"A lot of it is common sense. For some people it's a shock because it's probably something new to them. I'm been without before, so it's not shocking. I can survive," Makaneole said.
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-nice packaging, a higher end blotting sheet
-the sheet is large enough to blot the entire face
-the sheet is very strong, will not break or tear
-product works on all skin types
- a little pricey
-cardboard packaging might be too large to fit in a clutch or small purse
Would I repurchase? After considering the size of each sheet, you're paying about the same as you would regular blotting sheets. So the price shouldn't be a factor. I think I would like to repurchase these
Giveaway Alert Giveaway Alert Giveaway Alert!!!
To celebrate the arrival of TATCHA aburatorigami to the US, the company is generously giving away 1 complimentary pack of TATCHA to five Makeup By Ren Ren readers to try for themselves.
U.S. based readers only please, as they not yet distributing internationally.
To win:
-You must be a follower of this blog
-You must reside in the United States
-Leave a comment telling me why you'd like to try this product
I will announce the winners tomorrow! Good luck!
You can find more about TATCHA aburatorigami on their product page: Tatcha aburatorigami — Japanese blotting papers.


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Sunday, April 10, 2011
Maple Sour Cream Coffee Cake with Walnut Streusel and Maple Glaze
From the kitchen of One Perfect Bite...I spent some time last evening baking for friends we were going to visit today. I made three coffee cakes, all of which will be featured here over the course of the next few days. All the cakes are delicious, but the one I'm focusing on tonight is a bit different than most you've encountered. It is a sour cream cake and, as such, is wonderfully moist, but what makes it unusual is its lovely maple flavor. That flavor is neither easy nor cheap to come by. Under no circumstances can maple-flavored or pancake syrup be used to make this cake. You need the genuine article and to extract the best flavor you are going to want to use Grade B syrup. In the United States maple syrup is divided into two major grades: Grade A and Grade B. Detailed information about the various grades of syrup, here and in other countries, can be found on Wikipedia. For our purposes, all you need to know that Grade B syrup is darker and more flavorful than Grade A. Not surprisingly, it is more expensive. I first saw this cake on the blog the Bookcooker. The recipe for this cake originally appeared in Gourmet magazine and can be found on the Epicurious website. The recipe for the maple glaze is from a recipe developed by Martha Stewart and it can be found on her site. I used my infamous cut and paste technique to make the cake you see above. I do have a few tips to share with you. Be sure to use a paper lined spring form pan and follow directions for releasing and cooling the cake. If you plan to glaze the cake, drizzle the glaze over the cake before it has a chance to cool and set up. You may have to play with the timing as well. My cake took 70 minutes to bake. If you enjoy maple flavor I suspect you'll like this coffee cake. If not, stay tuned , I have others coming. Here's the recipe for today's cake.
Maple Sour Cream Coffee Cake with Walnut Streusel and Maple Glaze...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine and Martha Stewart
1-1/2 cups all-purpose flour
1 cup toasted walnuts
2 /3 cup firmly packed light brown sugar
3/4 stick (6 tablespoons) unsalted butter, softened
1-1/2 teaspoons cinnamon
1/4 teaspoon salt
1 /4 cup pure maple syrup
1/4 teaspoon maple extract
2 cups all-purpose flour
1-1/4 teaspoons double-acting baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup firmly packed light brown sugar
1/4 cup pure maple syrup
1-1/2 teaspoons maple extract
1/2 teaspoon vanilla extract
2 large eggs
3/4 cup sour cream
1 tablespoon unsalted butter
2 tablespoons Grade B maple syrup
1/2 cup confectioners' sugar
1) To make the streusel: In a food processor blend flour, walnuts, brown sugar, butter, cinnamon, and salt until nuts are ground and mixture is crumbly. Stir maple extract into syrup, then add syrup to mixture in processor bowl and pulse until combined. Set aside.
2) To make cake: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan. Line bottom with parchment paper. Butter paper. Dust pan with flour, tapping out excess. Whisk flour, baking powder, baking soda and salt together in a large bowl. Place butter and brown sugar in bowl of an electric stand mixer. Cream until mixture is light and fluffy. Beat in maple syrup, maple extract and vanilla. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with sour cream. Beat batter after each addition just until combined. Spoon 1/2 of batter into prepared pan. Top with half of streusel mixture. Cover with remaining batter and spread with reserved streusel. Bake in middle of oven for 50 to 60 minutes, or until tester comes out clean. Cool in pan for 5 minutes. Remove sides of spring form. Carefully invert cake on a cooling rack and remove bottom of pan and parchment paper. Turn cake right-side up onto another rack and cool completely.
3) To prepare glaze: In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately drizzle over cooled cake. Yield: 8 to 10 servings.
One Year Ago Today : Kedgeree
Two Years Ago Today: Swiss Onion Tart
You might also like these recipes:
Strawberry Coffee Cake - Shih's Cooking
Lemon Blueberry Coffee Cake -Real Mom Kitchen
Raspberry Coffee Nib Coffee Cake - Dessert First
Wishes and Yogurt Coffee Cake - Whisk
Cherry Crunch Coffee Cake - Sprinkled with Flour
Orange Raisin Coffee Cake - Diethood
Blueberry Lemon Coffee Cake - Kitchen Runway
Meyer Lemon Coffee Cake - Sugar N' Flour
Sour Cream and Cherry Coffee Cake - Mommy's Kitchen
Starbuck's Classic Coffee Cake - Buttercream Barbie
Cranberry Kuchen - Amanda's Cookin'
This post is being linked to Sunday Spotlight at You Made That?
89 comments :
- My Little Space said...
Mary, this cake is simply amazing. I love coffee cake and am drooling over this marvelous looking cake. I bet every bite of it is such a goodness. Thanks for sharing it. Have a fun day!
Kristy - April 10, 2011 at 2:53 AM
- Tanvi@Sinfully Spicy said...
This cake looks so pretty.I love maple & sour cream both..what yum flavors.Thanks for sharing!
- April 10, 2011 at 3:02 AM
- Lora said...
What a gorgeous streusel coffee cake! The maple sounds so delicious.
- April 10, 2011 at 3:31 AM
- Alessandra said...
First I have to say that I have a weakness for walnut cakes, I just love them!!!
The I agree about Maple syrup, better to have less but always the real thing, for everything!
ciao and have a great Sunday, here it is nearly finished!
My kids cooked for my new post :-) - April 10, 2011 at 4:02 AM
- A Paixão da Isa said...
mas que maravilha adorei ficou 5* beijinhos e bom domingo
- April 10, 2011 at 4:27 AM
- Ana Rita Marreiros said...
I always like your cakes!!!This is just wonderfull also....
Kisses and have a nice Sunday,
Rita - April 10, 2011 at 4:47 AM
- Plateful said...
Your love for baking is infectious, Mary! The first picture is such a beauty, ah!!
- April 10, 2011 at 5:14 AM
- Ruth said...
This looks fantastic - we have friends over next weekend so the cake is decided! Thanks!
- April 10, 2011 at 6:45 AM
- Angie's Recipes said...
Mary, your coffee cake looks indeed gorgeous with the combination of ingredients and flavours. That nutty streusel with glaze looks so irresistible.
- April 10, 2011 at 6:50 AM
- Clint said...
That's what I'm talkin' about! Really beautiful, Mary.
- April 10, 2011 at 6:51 AM
- kitchen flavours said...
This is a divine looking cake! Maple syrup is really very expensive over here! Would love to try this out one day. Thanks for sharing. Have a lovely week!
- April 10, 2011 at 7:13 AM
- Maris (in Good Taste) said...
How I wish I had a slice (or 2) with my coffee this morning of your beautiful cake!
- April 10, 2011 at 7:21 AM
- Carol @ There's Always Thyme to Cook said...
You come up with the best coffee cakes, this one looks like a winner!
- April 10, 2011 at 7:45 AM
- Heather said...
Wow... that looks so delicious for a Sunday morning!
- April 10, 2011 at 8:05 AM
- pam said...
Oh my goodness, Mary. Will you come visit me!
- April 10, 2011 at 8:06 AM
- Karina said...
That looks absolutely incredible!
- April 10, 2011 at 8:19 AM
- Linda Starr said...
Just perfect to see coffee cake on Sunday morning, love the shot of the layers and maple is one of my favorites and not seen often enough nowadays.
- April 10, 2011 at 8:26 AM
- Tracy said...
Wow, it looks and sounds delicious. I've never seen grade B maple syrup, though. Where do you get it?
- April 10, 2011 at 8:28 AM
- Jocie's Mom said...
I like sour cream anything, but especially cakes! That being said, I'm even more excited about a week of coffee cakes! Woo hoo! Can't wait for the rest of them. Thanks for sharing :)
- April 10, 2011 at 8:35 AM
- Jill@MadAboutMacarons said...
That is my kind of coffee cake. it looks just so moist with that gorgeous glaze. Interesting points about the different maple syrup.
- April 10, 2011 at 8:45 AM
- What's next said...
Beautiful cake! And it sounds delicious!!
- April 10, 2011 at 9:14 AM
- spontaneous-euphoria said...
This looks soooo delicious. Especially the streusel. Yum.
- April 10, 2011 at 9:21 AM
- Sanjeeta kk said...
Maple and sour cream! what a lovely combo, Mary. The cake looks gorgeous.
- April 10, 2011 at 9:40 AM
- Margaret Murphy Tripp said...
That is one beautiful coffee cake....(drooling). Another bookmarked recipe. I need to get busy! Thanks for sharing it, Mary.
- April 10, 2011 at 9:57 AM
- Unknown said...
I just stated useing pure maple syrup and I'm hooked! I do love a good coffee cake--and this one looks the best. Tho I can;='t wait to see the others! I just used pure maple syrup ia a recipe. It's on my blog--Crunchy Granola. I have several granola recipes, this is my favorite. Glad I found your blog. I'm now a follower and off to explore. Smiles! Have a great Sunday. It is snowing in Utah.
- April 10, 2011 at 10:02 AM
- Cindy said...
I'm really not max--that is my son!
- April 10, 2011 at 10:03 AM
- Priya Suresh said...
Cant take my eyes from ur clicks, cake looks super gorgeous..
- April 10, 2011 at 10:04 AM
- June said...
Only 3 words needed for this one Mary "oh, good heavens". I LOVE maple anything and can't wait to make this.
- April 10, 2011 at 10:12 AM
- The Words Crafter said...
I began reading the title of this post, and I swear, my mouth started watering! This looks divine!
- April 10, 2011 at 10:45 AM
- Suman Singh said...
Oh my goodness...that looks simply amazing...I love the recipes you post everyday..its always so interesting and delightful...Thankyou for sharing! I hope you enjoying your weekend..take care!
- April 10, 2011 at 10:47 AM
- lena said...
sounds delicious! i do not know there's different grade of maple syrups and i'll be looking out for your the rest of the coffee cakes in your coming posts!
- April 10, 2011 at 10:54 AM
- Elaine said...
Oh, my, Mary. This looks wonderful! It must be incredibly moist with the sour cream. I love how it looks like it has layers of maple syrup in it.
- April 10, 2011 at 10:58 AM
- Valerie Harrison (bellini) said...
I do love maple syrup that's for sure and a slice of this coffee cake first thing in the morning would start my day off right Mary.
- April 10, 2011 at 11:03 AM
- Rita said...
The post I am working on for Wednesday, this week is Maple Syrup and I am also writng about the dark syrup because it is hard to come by and is my guy's favourite. The say "Great minds think a like" ah ah! This recipe of your coffee cake is a keeper.
- April 10, 2011 at 11:04 AM
- whozyerdanny said...
10 perfect bites!
- April 10, 2011 at 11:09 AM
- Tracy said...
If the proliferation of "the blog" causes human dna to evolve to the point the body can utilize the calories found in pictures like these, I'm going to stop following your blog. I'm sorry. I'd prefer not to weigh 300lbs.
in the meantime, dayum... just dayum. Now I have to go get something to wipe the drool off my laptop. excuse me - April 10, 2011 at 11:16 AM
- Banana Wonder said...
Love anything maple. Maple on maple even better!
- April 10, 2011 at 11:25 AM
- Cooking Creation said...
Oh, this coffee cake looks delectable! I've never used Grade B syrup before but that's about to change. I love seeing how your photography has progressed throughout the past few years :) Thank you for sharing!
- April 10, 2011 at 11:32 AM
- scrambledhenfruit said...
Maple walnut is an irresistible flavor combination, and one of my favorites. This cake is gorgeous- I'm definitely saving this one! :)
- April 10, 2011 at 11:37 AM
- Claudia said...
Not like maple syrup? Is that possible? Grand advice on avoiding pancake syrup. Real maple syrup is a wonder and all should try it at least once. Gorgeous cake. Happy Sunday.
- April 10, 2011 at 11:41 AM
- Big Dude said...
That looks so delicious, I'll bet even the photo would taste good.
- April 10, 2011 at 11:50 AM
- Unknown said...
Three different cakes?! I wish you were visiting me today! Thanks for the lesson on Grade A&B Maple syrups, I didn't know that fact and LOVE to learn! Grade B all the way! I look forward to your other cakes this week too...
- April 10, 2011 at 12:00 PM
- Willoughby said...
That looks soooooo good!
- April 10, 2011 at 12:03 PM
- Katerina said...
I bet your house smelled like a pastry shop when you made those cakes Mary! It looks delicious, i can't wait for the others!
- April 10, 2011 at 12:31 PM
- Miri Leigh said...
Yum! Looks simply scrumptious! Can't wait to try this one out!
- April 10, 2011 at 12:44 PM
- Martha said...
Looks simply delicious! You could bring this cake when you join us for our Chicken Cordon Bleu supper :)haha. Have a great weekend!
- April 10, 2011 at 1:10 PM
- Jen_from_NJ said...
Your coffee cake looks so moist and I love the maple glaze idea! I am looking forward to the other coffee cake recipes too.
- April 10, 2011 at 1:16 PM
- Joanne said...
This looks absolutely positively well worth the expense of the maple syrup! Definitely the most decadent coffee cake I've seen to-date!
- April 10, 2011 at 1:43 PM
- Alicia Foodycat said...
I do like maple flavoured things, so I know I would love this! it looks delicious Mary.
- April 10, 2011 at 2:00 PM
- That Girl said...
Really we should all be using the real stuff for everything. Now if only I could convince my husband of that fact.
- April 10, 2011 at 2:10 PM
- Sunanda said...
Cake looks amazing...Feel like having a piece right away...
- April 10, 2011 at 2:30 PM
- Buttercup said...
Growing up in New England, maple is one of my favorite flavors. I feel like getting out the flour and baking. The cake looks completely delicious.
- April 10, 2011 at 2:45 PM
- Gloria Baker said...
Mary this cake look absolutely delicious,I love cakes with glaze and streusel, yummy, have a lovely day, gloria
- April 10, 2011 at 2:48 PM
- David said...
Mary, that is one beautiful coffee cake! I am drooling just a bit... Keep those great recipes comiing! Take Care, Big Daddy Dave
- April 10, 2011 at 2:51 PM
- dr.antony said...
Wow..a bite size in that picture!
I am lost my time looking at your pictures ! - April 10, 2011 at 2:58 PM
- Ginny Hartzler said...
It looks just lovely!! Now I am confused about maple syrup grading, I have a big jug in the fridge that I got at Costco. And it Costcoed $11.00!!! Ha ha!! One would think that grade A is the best!!! Mine is either a or AA. Also, you are just the person to ask about duck eggs. I saw some at Whole Foods and was tempted to buy a carton. They sell six to a carton. But, do you fix them the same was as regular eggs? Do they have more cholesterol? And is there a taste difference??
- April 10, 2011 at 3:31 PM
- Unknown said...
Oh Mary this looks wonderful!
I am thinking I would love to eat this while visiting with a friend. - April 10, 2011 at 4:20 PM
- Rachel Cotterill said...
Three coffee cakes? That sounds like heaven!
- April 10, 2011 at 4:21 PM
- Mickey said...
Looks delicious, especially since I love maple so much:)
mickey - April 10, 2011 at 4:34 PM
- Maria said...
Streusel topping just makes all cakes look and taste so fantastic! I love walnuts, this cake sounds like a perfect treat!
- April 10, 2011 at 5:56 PM
- Foodiewife said...
pancake syrup? What's that?! I am a true convert to pure maple syrup, and I'd never go back to that cheap stuff. I love coffee cakes, so I'm going to be anxiously waiting to see what you post, next. This one is a beauty! Anything with sour cream is okay by me, and pretty much guarantees it will be moist. Bookmarked!
- April 10, 2011 at 6:03 PM
- briarrose said...
This looks simply incredible. All that lovely maple flavor and the streusel topping....perfection. I do believe my tummy issued the gimmie grumble of approval. ;)
- April 10, 2011 at 6:08 PM
- PeggyR said...
This sounds heavenly!
- April 10, 2011 at 6:20 PM
- Ronda Kisner said...
Wow! That looks tasty!
- April 10, 2011 at 6:35 PM
- Ronda Kisner said...
Wow! That looks tasty!
- April 10, 2011 at 6:35 PM
- Ronda Kisner said...
Wow! That looks tasty!
- April 10, 2011 at 6:35 PM
- teresa said...
a while ago i took a trip to vermont, which was heaven because i can't get enough of all the maple flavored goodies out there! this looks SO good, and so pretty.
- April 10, 2011 at 6:48 PM
- Roz | La Bella Vita Cucina said...
This is such an outstanding cake! I'd so love a slice of that right now with a cup of coffee . . . a perfect ending to a lovely spring day! Thanks for the recipe!
- April 10, 2011 at 7:31 PM
The cake looks good, but you had me at that yummy looking streusel topping!
- April 10, 2011 at 8:06 PM
- Mary505 said...
Delicioso pastel me gusta mucho
http://mary505.blogspot.com - April 10, 2011 at 8:42 PM
- Pondside said...
I love maple syrup and maple sugar and recently heard about a study that has shown that maple syrup (pure) is full of antioxidents - bonus!
- April 10, 2011 at 8:44 PM
- GLENDA CHILDERS said...
I just finished menu planning and shopping for a 3 day retreat of 8 guys that will be at our house this week. This coffee cake would have been perfect. I will save it for their next visit.
Have a wonderful week, Mary.
Glenda - April 10, 2011 at 8:47 PM
- Unknown said...
I am a maple syrup lover so this coffee cake is for me, can't wait to see the rest of your line up;-)
- April 10, 2011 at 8:50 PM
- Unknown said...
Mary, this cake is beautiful! Sounds heavenly!
- April 10, 2011 at 9:42 PM
Yum! This not just ONE perfect bite- but lots and lots of perfect bites! Great post!
- April 10, 2011 at 10:04 PM
- penny aka jeroxie said...
Oh lala... love coffee cake but have enough of it as I hardly have morning or afternoon breaks.
- April 11, 2011 at 8:28 AM
- Unknown said...
Mary, oh my heavens this looks out of this world delicious. Even the title had me drowned in on the taste and your pictures capture the wonderful things you cook so nicely.
Thank you so much for sharing as this is one I will have to try. Happy cooking :) - April 11, 2011 at 9:56 AM
- Michelle said...
Oh my! Look at how moist that is!! Looks delish!
- April 11, 2011 at 11:53 AM
- From the Kitchen said...
We have several waves of guests arriving over the next month and I think they would greatly appreciate these muffins on the breakfast buffet!
We were back at the U. of Chicago for a concert yesterday and parked in front of the Oriental Institute. I thought about your roller skating in the building!!
Bonnie - April 11, 2011 at 11:55 AM
- www.you-made-that.com said...
Mary, I'm loving this coffee cake, maple flavor is a favorite of mine. Thank you for linking this recipe up at Sunday Spotlight Recipes. Also that onion tart looks fabulous too, I will have to try that out. Have a great week.
- April 11, 2011 at 2:48 PM
- Linda said...
What a wonderful cake! You have a beautiful blog and I love how it opens to, what looks like to me, a perfect bit of veggies. Great photography too. The information on maple syrup is a nice addition to your post. We love maple syrup here and I'm always using it and talking about it. I'll be back soon!
- April 11, 2011 at 6:38 PM
- Wendy Irene said...
That glaze sounds like it would be delicious on many things! My mind is turning. Have a beautiful evening :)
- April 11, 2011 at 7:55 PM
- The Food Hound said...
Um... this is about the best-looking baked good I've ever seen!! Love maple, love walnuts, and love maple a second time in the glaze!! I will totally make this for a tea or just come up with a reason on my own!
- April 12, 2011 at 8:30 AM
- Lucie said...
I adore sour cream cakes. This is on my list for weekend baking!!
- April 13, 2011 at 2:49 AM
- Hazel - Chicken in a Cherry Sauce said...
Wow what a dream! Sounds absolutely perfect.
- April 13, 2011 at 1:32 PM
- Ben's Sugar Shack said...
Hello Mary!
This cake looks marvelous! Would you mind if I post it on my facebook, twitter, and website... and of course link your blog to it???
Ben from Ben's Sugar Shack
www.facebook.com/benssugarshack - May 6, 2011 at 10:36 AM
I made this coffeecake for brunch today, and it is delicious! Thank you so much.
- September 22, 2013 at 5:13 PM
- Unknown said...
Did anyone anyone actually
MAKE this cake - November 5, 2020 at 10:14 AM
- Mary Bergfeld said...
I have made the cake many times. May I ask why you posed the question.
- December 3, 2020 at 7:09 PM


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He has four children, Stephanie and three sons.


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Friday, September 2, 2011
50 Women Game Changers in Food - #13 Rachael Ray - Mexican Lasagna
From the kitchen of One Perfect Bite...A decade ago, the restaurant business was booming and sales of carryout and frozen meals were phenomenal. So much so, that there was real concern in the food community that home cooking was slowly disappearing from the American scene. The pattern began to reverse itself following 9-11, but there were still segments of the population that resisted a return to the kitchen. Waiting in the wings with a very persuasive message, was a young dynamo named Rachael Ray. Marketing a simple concept, called 30-Minute Meals, her boundless energy, hard work and enthusiasm for home cooking drew huge numbers of non-cooks back into the kitchen. In the process, she also created a food and entertainment empire that amazed, confounded and outraged professionals within the food community. She was viewed as an upstart who had no formal training or credentials that entitled her to a position at the head of the line. She agreed with them. While she had a background in food service, she was not a trained cook and when they chose to press ducks she continued to press panini. Her message was the one America wanted to hear. What her critics missed was her honesty and how very likeable and entertaining she could be. She also had a far better sense of how the country was actually eating than the pros, and her recipes, like them or not, were hugely popular with an audience that continued to grow. As far as I'm concerned, she deserves her place on the Gourmet's list of 50 Women Game Changers in Food because she brought so many people back to the kitchen. The recipe I've chosen to represent her work, Mexican Lasagna, is one of her most popular. Here's how the dish is made.
Mexican Lasagna...from the kitchen of One Perfect Bite courtesy of Rachael Ray
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
8 (8 inch) spinach flour tortillas
2-1/2 cups shredded Cheddar or shredded pepper jack cheese
2 scallions, finely chopped
1) Preheat the oven to 425 degrees F.
2) Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
3) Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve. Yield: 4 to 6 servings.
The following bloggers are also paying tribute to Rachael Ray. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.
Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda - There and Back Again
Next week we will highlight the food and recipes of Elizabeth David. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information. Everyone is welcome.
This post is being linked to Saturday's with Rachael Ray - Bacon, Lettuce and Fried Green Tomatoes featured on the blog Taste and Tell
68 comments :
I am not quite sure why I don't like Rachel:(I have watched her show couple of times and she was just too much for me.Which doesn't mean she didn't have great food..like you showed here:)
- September 2, 2011 at 12:38 AM
- Angie's Recipes said...
Love lasagna...a seriously comforting treat!
- September 2, 2011 at 12:57 AM
- Ginny Hartzler said...
I believe I actually saw the show where she made this dish. You have done it beautifully. I recently got some of her silicone utensils. The large ladle that will hang on the edge of the pot, I don't know what I ever did without it! No more need for spoon rests and no more utensils left in the hot pot!
- September 2, 2011 at 12:58 AM
- Pondside said...
I like the sound of this enough to try it out even if I can't find everything up here - not sure about the spinach tortillas.
- September 2, 2011 at 1:41 AM
- Alexandrina said...
It looks delicious! I will try to visit those bloggers.
- September 2, 2011 at 2:02 AM
- Alessandra said...
I didn't know Rachael Ray, learning a lot about American women cooks here :-). And I never heard of a Mexican lasagna! Was that her own creation?
Have a good weekend
Alessandra - September 2, 2011 at 4:36 AM
- Marina said...
I have to try this! I love anything mexican.
- September 2, 2011 at 4:44 AM
- Red Nomad OZ said...
Oh wow! I'd eat it just for the colours!! Never heard of Rachel Ray - but it's amazing how many 'untrained' cooks have amazing recipes!! No wonder the establishment don't like her!!!
- September 2, 2011 at 5:19 AM
- What's for dessert? said...
Looks great!
- September 2, 2011 at 5:46 AM
- Unknown said...
This sounds good! thanks for sharing
- September 2, 2011 at 6:29 AM
- Lynn said...
Your lasagna looks beautiful! What I like best about her Mary, is even though they're 30 minute meals, she doesn't use packaged and processed foods (other than stock). Gotta love that:@)
- September 2, 2011 at 6:42 AM
- Unknown said...
What a fun switch up on traditional lasagna, love all these flavors!
- September 2, 2011 at 6:52 AM
- Kim said...
I like this kind of meal... Unlike a lot of people, I'M not a huge fan of Rachel Ray, but she does have a lot of great idea and she certainly help a lot of womens to go back in the kitchen!
- September 2, 2011 at 7:12 AM
- Rita said...
Love the look of the spinach tortillas. Will look for that book;but I find Rachel a bit Loud for my taste.
Rita - September 2, 2011 at 7:24 AM
- Keeley said...
Thanks for featuring Rachel Ray! I really respect her and her recipes are good. I know a lot of "foodies" think she's not sophisticated, but she came out during a time when I was living in my first apartment and I had no idea what to do with food. I bought some of her early cookbooks and I still watch her show. I love that she cooks from scratch and that her style is not intimidating.
- September 2, 2011 at 7:30 AM
- The Blonde Duck said...
I'm really curious about the spinach tortillas.
- September 2, 2011 at 7:31 AM
- cocoa and coconut said...
Yum! I've never exerpimented with mexican dishes before. Glad I can now!
- September 2, 2011 at 7:32 AM
Sorry ... but I'm a math guy, and I have to question the very premise. Sales of take-out food from high-end restaurants has always been a function of the number of working parents and the GDP. Good economy + both parents working = lots of eating out or take out.
I don't watch a lot of TV (we have one, just for movies, but don't have a cable package) so only catch food shows in the dentist's waiting room twice a year, but IMHO, RR is no worse, but also no better, than the rest of the Food Network crowd. They all share the same problem: a noticeable shortage in the vocabulary department. Seems every cooking show host has a couple of favorite words they go to, and they use them to describe everything. "This amazing sauce will make the amazing chicken taste ... well, amazing!" I'm not sure what the connection is between a knack for cooking and a lack of verbal expression skills, but it amazes me that anyone can watch any of them with the sound on. But like I said, I don't watch a lot of TV, so if I'm missing one, let me know! - September 2, 2011 at 7:41 AM
- Martha said...
I agree Mary -- she is definitely a game changer. And my DD who is in the food business (not food service but corporate food business) says the same thing -- that home cooks (working moms) do NOT want to spend more than 30 min in the kitchen -- but they want to cook a meal not microwave store bought! She has certainly fed that desire!
- September 2, 2011 at 7:50 AM
- Susan Lindquist said...
Perfect dish to highlight her style! So upbeat, colorful, trendy, and yes, delish! Excellent, Mary!
Just want to say how much fun this blogshare is! Thank you so much for having this brainstorm! Have a great weekend! - September 2, 2011 at 8:37 AM
- sally said...
I like this noodleless version of lasagna. I'll have to give it a try.
- September 2, 2011 at 9:10 AM
I'm not really a fan of Rachael Ray. I sort of agree with Anthony Bourdain and his sentiment, "She bothers to even cook on her talk show anymore?" But, the lasagna itself looks tasty!
- September 2, 2011 at 9:23 AM
- Karen S Booth said...
That looks amazing! Real comfort food and lovely photos too.
Karen - September 2, 2011 at 9:26 AM
- Valerie Harrison (bellini) said...
Personally I am a fan of her cookbooks and agree that she brought people back to the kitchen. The haters I think are just envious because she has craeted her empire without the formal training. She is a dynamo!! As for her Mexican Lasagna I know it was delicious!
- September 2, 2011 at 9:47 AM
thank u so much!!<3
- September 2, 2011 at 9:55 AM
I'm not a big fan of Rachael Ray, but enjoy her story. Thanks for sharing those other links!
Karen - September 2, 2011 at 9:55 AM
- Ciao Chow Linda said...
I agree with you Mary - she has earned her stripes and this dish shows why.
- September 2, 2011 at 9:57 AM
- Monica Adriana said...
dear Mary,
wow, i just visited your blog too and i thought you are an amazing cook! i'll follow your blog right away and will be waiting for your new post.. :) - September 2, 2011 at 10:26 AM
- Deborah said...
I am one of Rachael's biggest fans, but I have somehow never made this recipe. I need to change that ASAP!!
- September 2, 2011 at 10:35 AM
- Karen Harris said...
Not a RR girl myself but she does have to be respected for hard work and determination. I have to admit that this does look really good.
- September 2, 2011 at 10:45 AM
- Jhonny walker said...
I KNOW this one...doesn't she call it Tacosagnia? love your take on it :)
- September 2, 2011 at 11:25 AM
- From the Kitchen said...
I agree re Rachel Ray. Once I figured out what EVOO was, I was (sort of) hooked. I also realized that a lot of our meals are 30 minute meals. It isn't hard to do if one is organized.
Hope you have a delicious Labor Day weekend.
Bonnie - September 2, 2011 at 11:54 AM
- June said...
Mary, I agree 100 percent that she more than deserves her place on Gourmet's list. While I may not watch her regularly on television, I often refer to her recipes which are usually spot on and very flavorful.
- September 2, 2011 at 11:56 AM
- Jeanette said...
I agree - Rachel Ray was definitely more in tune with home cooks than all the professional cooks on TV, that's what made her so popular. I've never seen this recipe, but it looks like something my kids would enjoy.
- September 2, 2011 at 12:37 PM
- Barbara F. said...
Mary, your Mexican lasagna looks like a work of art, and makes me want to make one! I liked what you wrote about Rachael, and I agree with you. Thanks so much for your visit and kind comments. xo,
- September 2, 2011 at 1:13 PM
- Joanne said...
I love that you used spinach tortillas! The green is vibrant!
- September 2, 2011 at 1:32 PM
- cailen ascher said...
mmm...that looks delicious! and what a great combo - mexican and italian. perfection!
thank you for stopping by my blog and for your kind words. i'm following you now : )
ps not sure if you saw, but i have a FREE downloadable cookbook on my blog if you care to check it out http://cailenascher.blogspot.com/p/my-book.html - September 2, 2011 at 1:56 PM
- Jeannie said...
I love the colors of this Mexican Lasagna of yours! So green:D Great photos!
- September 2, 2011 at 1:57 PM
- Cher Rockwell said...
Rachael is certainly a "polarizing" personality - and love her or hate her, her "franchise" has made the concept of a home-cooked meal on a weeknight accessible for many people. (I can remember watching her segments on a local TV station with Dan DiNicola many years ago - and her level of energy was just as high then).
- September 2, 2011 at 2:23 PM
- Inspired by eRecipeCards said...
Everyone has an opinion on her it seems. A lot can be said just about that. Everyone knows her name. I would also venture to say that she has allowed learning cooks to become confident in the kitchen, introducing them to concepts (like say Braising... my RR experience) with easy to follow easy to succeed recipes that gives you the confidence to try something new.
Me, my opinion... Love her!
But hate her pans, see an awful lot of them a year old and selling in garage sales... just my Opinion on the "brand" use - September 2, 2011 at 3:05 PM
- Inspired by eRecipeCards said...
Oh and Msry... LOVE this series!
- September 2, 2011 at 3:05 PM
- Chiara said...
I don't know Rachel Ray but I love lasagne( in Italy we say "lasagne" not lasagna)have a good weekend...
- September 2, 2011 at 3:39 PM
- Food Glorious Food! said...
I love Rachel Ray! Honest and comforting food! Thanks for sharing dear!
- September 2, 2011 at 3:51 PM
- JG said...
Rachel Ray is down to earth good. One day while eating lunch and watching her show she shared that she enjoyed a plate of freshly picked & cooked green beans for lunch. I remembered such a dinner years ago when my fam's Green Bean harvest was picked. So tasty & so good! Freshly picked and prepped Green Beans are great!
~Judy - September 2, 2011 at 4:36 PM
- dr.antony said...
They look so tempting! I tried Mexican food only few times.The restaurants are all so far!
- September 2, 2011 at 4:51 PM
- Beloved Green said...
It looks absolutely beautiful. So glad you picked this recipe.
- September 2, 2011 at 6:10 PM
- Katie said...
I'm glad you made this recipe Mary. I was hoping to see what it looked like! It looks delicious and seems like a fun twist on a classic. Thanks for organizing us again this week!
- September 2, 2011 at 6:29 PM
- FOODalogue said...
Bravo, Mary! I agree 100% with your comment. Her cooking is approachable, realistic and damn good as witnessed by this delicious looking lasagna you made.
- September 2, 2011 at 6:30 PM
- ~ ~ Ahrisha ~ ~ said...
Hi Mary, Perfect looking dish you made again. I love visiting here. I make a few of Rachels recipes but she is not my first Go To cook. Make it a Great Weekend.
~ ~Ahrisha~ ~ - September 2, 2011 at 8:34 PM
- Cosy Bake said...
I love Lasagna, but I always find it quite intimidating to make one! Seeing yours really makes me hungry....
- September 2, 2011 at 9:11 PM
- Claudia said...
I've never followed Rachel Ray - not for any reason but just because there are just so many hours in a day... but if that Mexican lasagna is a good indicator, she just may be on my radar now.
- September 2, 2011 at 9:29 PM
- Amy said...
Thanks for visiting my blog and leaving your sweet comment. I truly appreciate it. Your Lasagna looks amazing. I love the colorful layers, so beautiful. Have a wonderful weekend.
- September 2, 2011 at 10:59 PM
- Online Games said...
Love it. You could play top flash games and best html5 games online
- September 2, 2011 at 11:43 PM
- Becki's Whole Life said...
What a great assessment of Rachael. She really did have a great and positive impact on America and the way that we eat. Getting people back into the kitchen is a big step in helping people get healthier in this country. I haven't made this recipe, but your pictures look so good I am going to put it on the meal plan next week.
- September 3, 2011 at 7:33 AM
- Tasha said...
While her show might not be my favorite cooking show, I do really like some of RR's recipes. My mom loves her and got me her magazine and I've been enjoying it. I'm a big fan of casserole type meals like this.
- September 3, 2011 at 9:40 AM
- Elaine said...
I agree that Rachel Ray deserves to be in the 50 Women Game Changers. She has had such an impact and deserves recognition for it. One of the tips that I have picked up from her is the 'garbage bowl.' I don't prep for dinner without mine. I have not tried this recipe, but it looks really good.
- September 3, 2011 at 11:08 AM
- Unknown said...
Although I do like her ideas, I'm not a huge fan of Rachael.. I've seen her nasty side on tv once and it was a total turn off. BUT.. her food is still good :) This looks great, Mary... I definitely need to try this!
- September 3, 2011 at 11:17 AM
- Deborah said...
PS - I'd love to have you come link up to my Saturdays with Rachael Ray!!
- September 3, 2011 at 12:01 PM
It's the first time I've seen a Mexican lasagna! Whether RR is a good cook or not, she still deserves to be admired for all that she has achieved!
- September 3, 2011 at 3:54 PM
- Heather S-G said...
Mmmm...this looks delicious...plus, it's something I've been wanting to make for a while now. Tasty!
- September 3, 2011 at 6:45 PM
- Miranda | Mangoes and Chutney said...
I make one of her mexican lasagnas all the time, slightly different than this but I do make it every other month or so. I like Rachael - more so after I watched her chefography and got to know her as a person. I guess that helps.
- September 3, 2011 at 7:23 PM
- Guvi said...
Hello, Mary, after a prolonged absence I'm back in business and happy to find you again! On the subject, I very much like Rachel's shows, even if I don't agree with all of her recipes. I've got 4 of her books, they are pretty good, I'd say. I'll give a try to this lasagna.
- September 4, 2011 at 12:56 PM
- Taryn said...
This looks good - perfect for a big group get together.
- September 4, 2011 at 10:22 PM
- That Girl said...
I'm actually surprised to hear there's been a return to the kitchen. Almost no one I know in real life cooks.
- September 6, 2011 at 5:49 PM
- Cindy said...
I've always loved to cook but I must say Rachael Ray was and is a breath of fresh air. I still love to watch 30 minute meals! And cook them.
I do love your blog. I don't comment often but I do enjoy it very often. Heartfelt thanks. - September 8, 2011 at 7:05 PM
- Platanos, Mangoes and Me! said...
I don't like her, but this was a lovely lasagna. You always make dishes look so petty and appetizing.
- October 21, 2011 at 11:10 AM
- David said...
Mary, This week my favorite meal is definitely Sunday's London Broil Roast Beef! The Mexican lasagna also looks pretty interesting. Take Care, Big Daddy Dave
- November 30, 2013 at 10:50 AM
- David said...
Mary, Nice variety in your weekly menu! Count me in for Sunday, Monday, Tuesday, Thursday and Saturday. The Baked Cod looks great but my favorite would have to be the Short Ribs...just about the most flavorable cut of beef when slow cooked! Take Care, Big Daddy Dave
- January 25, 2014 at 3:48 PM


text:
If Truth Is A Woman, She Wears A Skort
When I was about seven years old, a boy asked to see under my skirt.
It was a hot summer day, near the schoolyard. We'd been playing in the grass near the playground; it was long grass, the kind that sings in a good wind, the kind that you hide in. We'd been hiding, we two, and some other children, hiding and running and running and hiding, in and out of the grass, the blades scratching our sunburnt skin. We'd been crouched for what seemed a very long while, hiding, separated by a thin clutch of stalky grass, when I heard him whisper: show me under your skirt.
I didn't answer him. I remember holding my breath and listening to the wind in the grass and pretending that he wasn't there.
Show me under your skirt and I'll show you under my pants.
I still didn't answer. I plucked a stalk of grass out from the ground by its root and chewed its tip. My legs were sore from the sun, from squatting. I was getting tired of this game.
I have a thing in my pants. I'll show you.
I stood up.
Show me, I said.
He did. He yanked his shorts down, very quickly, revealing tiny white briefs. He tugged at those, and his tiny appendage flopped out. Small, pink, and quivering ever so slightly, like the squirming, hairless baby mice my sister and I once found, out behind the shed, the baby mice that the cat got and that made my mom shriek and that we knew better than to mention at dinner. It quivered there for a moment, and then disappeared again behind white cotton.
Now you.
I chewed my blade of grass and looked him straight in the eye.
And then I turned and walked, through the grass, back home, and told my sister: I saw a dink.
She said, what's a dink?
I shrugged, and went off to find my Barbies.
Why didn't I lift my skirt? I was as capable of brazen exhibitionism as any precocious seven year-old. I don't recall feeling shame, or reticence. I can remember the feel of the sun on my skin and the scratch of the grass on my bare legs and the far-away sounds of children playing and parents calling, but I don't remember what I felt about what I was seeing. And it seems to me that I didn't feel anything, other than a mild curiosity and probably some measure of disappointment that what came out of his pants was really nothing as interesting as one would have hoped.
I really just didn't care, I think. And because I didn't care, because the game just didn't seem all that interesting, I just left, the question of what was under my clothes, what was concealed within my underpants, abandoned as irrelevant.
I wish that I could say that this demonstrated some preternatural awareness of the sacredness of what was, what is, beneath my skirt, that I became aware in that moment of the power of the skirt as veil, as that which conceals what men desire, what they seek to understand, as that which conceals what Nietszche understood as a metaphor for truth, for what men understand to be truth, that which has made fools of so many men, so many philosophers (supposing truth were a woman, what then?), that which does not allow itself to be won.
I wish that I could say this - that I could identify my pre-pubescent self as possessing an understanding of the force of womanhood, even if only an intuitive understanding - but I can't. In a different mood, on a different day - if the grass hadn't been scratching my legs, if his weiner hadn't been so mouse-like - I might well have hoisted my skirt and flashed my plump cleft and enjoyed the cool brush of the breeze on my parts. If truth is a child, she lets herself be well-known. I didn't learn modesty until adolescence. I did not learn the power of what modesty conceals until much later. I did not start refusing to lift my skirt out of principle until I learnt these things.
But I wonder now, what was lost when I lost that pre-pubescent whimsy, that careless impulsivity, that thoughtless willingness to say no just because? To say yes just because? To reveal or conceal as the mood strikes, and not for the purposes of negotiation, manipulation, protection?
Did I become, in my maturity, too convinced of the sacrosanctity of what lies beneath my skirt? Did I become too convinced of its exalted status as an object of pursuit, of desire? Did I make the mistake of the philosophers, convincing myself that it must not be too easily won? Did I come to take it too seriously? Did I forget how to not care?
I watch as my daughter twirls in the sand, her skirt hoisted high above her waist, exulting in the dust and the breeze and the sun, and my heart pounds with exhilaration and fear. Fear, for what her openness could provoke. Fear that she'll lose that openness. Fear that I'll cause her to lose that openness, because I want her, in some dark corner of my heart, to lose that openness, because I am afraid of that openness.
Exhilaration, because I remember, and because that memory forestalls, if only for a moment, the fear.
Here's to lifting our skirts. Or not.
Here's to bare legs and carelessness.
Posted as part of the PBN Blog Blast for Sk*rt - go check out my cross-post on Sk*rt so that a) you can check it out, and b) you can vote for me to win stuff cuz you likes me. Check it HERE. And while you're there, click the LOVE IT button. I don't lift my skirt for just anybody, you know.
And check back here at HBM- and at MBT - later in the week for the results of our super-duper BlogHer or Bust or Candy Contest. In the meantime, you can find most of the links to participating posts in the comments here. Go read - and if you did a post but didn't leave a comment here or at MBT, let me know asap.


text:
Elders Fitting Room
Grab a measuring tape and you're ready to go!
There are three ways to determine the jacket number and it is important to do all three to get an idea of the correct fit. The jacket number is the number in front of the letter in men's suiting (like the 40 in 40R, or the 38 in 38L). It indicates the size of your chest.
1. Chest and Arm Measurement: To measure chest and arm, have the missionary hang his arms to the side and wrap the tape around the widest part of the chest and arms. This number, minus 7, will get you pretty close to your suit jacket number. In the following video, David is a 47.5″ on this measurement, which would put him in a 40.5 jacket– but since that doesn't exist I'd say he's right between a 40 and 42.
2. Chest Only Measurement: You can also use your chest measurement only (with arms raised) to determine your suit jacket number. In this video, David is a 39″ chest, which would put him in a 40 jacket.
3. Waist +6 Measurement: Measure your waist (don't guess– actually measure it with a tape measure) and then add 6 to get your suit jacket number. In this video, David has a 35 inch waist, so adding 6 would get a 41 jacket.
David could go with either a 40 or 42 according to these measurements. I'd suggest a 40 if he were getting the suit for a job interview or going on a warm weather mission where he wouldn't wear the suit often. I'd go with a 42 if he wanted a little room to gain weight or if he needed to layer thermals or a sweater under the suit jacket.
Now for the letter part of the suit size. This would be the "R" in the size 40R, or the L in the size 38L. This letter indicates the length of the jacket.
Here is the size chart that Benji mentions in the following video:
5'3" – 5'8″ would be an S or Short Length
5'9″ – 6'0″ would be a R or Regular Length
6'1″ – 6'3″ would be an L or Long Length
6'4″ and taller would be an XL or Extra Long Length
The length of the jacket also lets you show a little more or less shirt cuff. For example, if you like to show more shirt cuff, go with a shorter size. If you have long arms like Benji, go with a longer jacket.
Jeans and other casual pants/shorts are sized very differently from dress trousers (sometimes up to a 5″ difference), so it is important to measure and not just guess on this measurement.
To measure the waist, wrap the tape (make sure it isn't on top of your belt or pants) around your natural waistline. This is about 2-3″ below your navel.
In this example, David measures a 35 waist. If he wanted to go with the slim fit, tailored look he could go with a 34 waist (and 40 jacket), but if he wants to have some room to move, sit down, ride a bike, wear a sweater/thermals, or gain a little weight, he'd go with a 36 waist and 42 suit jacket.
Remove your shoes and stand straight with feet shoulder width apart. Put your pants up at your waist where you normally wear your dress pants with the front of the pant about 2-3″ below the navel. Have someone else put the top of the tape measure on the top of your waistband, run it over your pocket and down the side of your leg where the outside seam of your pants is. Measure all the way to the floor. This is going to give you a "half break" on the pant which is standard for missionaries. That being said, this is a style preference like jacket sleeve length. If you want shorter hems so you show off your socks, take off a little on this measurement.
Do the same measurement several times on both legs to make sure you have it correct so you don't end up with flood pants or pants that are too long.
Hints For a Perfect Outseam Measurement:
- Wear a belt when measuring your outseam. You want to make sure your pants are right where you want them.
- Stand up straight. Turning your body to watch the person measure you can alter the length of the pant.
Why not inseams? Inseams are dependent of the rise of the pant (the distance from the crotch seam to the waistband). On low rise jeans the rise can be 7-9 inches. On older style dress pants the rise can be 12-13 inches, so inseams can vary greatly on the style of pant. When done correctly, outseams are always dead on!
Neck Measurement: To measure the neck size, wrap the measuring tape loosely around the missionary's neck. You should be able to get a few fingers between the measuring tape and neck. In this example, David measures a 14.5 when the tape is right up against his skin. With two fingers, he is at a 16 neck which is going to fit a lot better and be more comfortable.
Arm Length Measurement: To measure the arm length, start the measuring tape at the center of the neck (right on the spine), right below where the collar would be. Measure over the shoulder and down to the wristbone or right to where the hands starts to widen. Shirt sleeve lengths are 30/31, 32/33, 34/35, and 36/37.
When you order a dress shirt then, the fist number is the neck size and the second number is the sleeve length, so in this example, David would be a 16 34/35 (16 neck with the two fingers of space and then 34/35 sleeve since he measured a 34 to the wrist.)
That's it! Armed with these measurements you should be able to get a perfect fit! Of course, if you have questions, please don't hesitate to call or arrange to FaceTime with one of our employees! Please call us at 801-337-3933, visit one of our stores or email us at firstname.lastname@example.com to talk to one of our highly trained sales associates.


text:
Differential Fluid Change
The Basics Behind Differential Fluid Change Services at Greulich's Automotive Repair
Differential fluid lubricates the differential in all-wheel drive (AWD), four-wheel drive (4WD), rear-wheel drive (RWD), and front-wheel drive (FWD) vehicles. In most cases, front-wheel drive vehicles have a transaxle instead of a separate differential, but there are some instances where FWD vehicles have a stand-alone differential. The purpose of the differential is to deliver power to the wheels while allowing them to turn at different speeds. As your vehicle completes a turn, each wheel covers a different distance. The two wheels on the inside of the turn travel a shorter distance than the two wheels on the outside of the turn. Similarly, the two front wheels travel a different distance than the two back wheels. The differential allows your vehicle to make turns smoothly despite these differences, and differential fluid keeps the moving parts of the differential lubricated. Your differential needs clean differential fluid to ensure a smooth ride at all times.
Why Should You Have Differential Fluid Change Services Performed at Greulich's Automotive Repair?
Differential fluid reduces the heat caused by the friction of moving parts inside the differential. But friction and heat will progressively break down differential fluid. Worn-out differential fluid can lead to unreliable differential performance, noise, excessive wear, breakdown, or failure. Complete differential failure will result in your entire differential system needing to be replaced. Always be sure to refer to the owner's manual in your vehicle when determining the proper service intervals for changing your differential fluid. A differential fluid service prepares your vehicle for new fluid by draining out the old fluid and replacing it with fresh differential fluid. During a fluid change, our service staff may inspect other differential components, like gears and shafts, for excessive wear so that the differential continues to work properly.
We proudly service the Differential Fluid Change needs of customers in Scottsdale, AZ, Cave Creek, AZ, Phoenix, AZ, and surrounding areas.


text:
Officially became the United Nations world tourism organization official language in Chinese
Date: 2021-02-22
On February 20th, brigade headquarters said in a news release, the United Nations world tourism organization (hereinafter referred to as the "UNWTO") and the Spanish government official notification, since January 25, Chinese became UNWTO official language.
According to introducing, UNWTO is the world's most influential international intergovernmental organisation, has 159 member countries, has its headquarters in Madrid, Spain for its memory about China.China joined the group in 1983.In November 2007, the UNWTO 17th plenary meeting, China proposes to Chinese as the official language.General assembly adopted the China proposed and passed to amendment the articles of association of the world tourism organization of article 38 of this law, namely "the organization of the official language is Arabic, Chinese, English, French, Russian and Spanish".
According to the regulations of the articles of association of the UNWTO, after the amendment is approved by the general assembly, has yet to be more than two-thirds of members will take effect only after approval formalities.Since the 2007 amendment through the approval formalities as soon as possible to promote the member states, to become the UNWTO official language in Chinese came into effect as soon as possible, China united UNWTO have done a lot of work.In January, 2021, 106 amendment approved countries, conform to the statutory number, amendment goes into effect.
Brigade headquarters said, with the increasing of China's comprehensive national strength, continue to expand the international influence of Chinese, Chinese get more widely recognized in the international community.Become the UNWTO official language in Chinese, to improve the UNWTO as integrity and authority of the UN specialized agencies, improve the using status of Chinese in international organizations and use ratio, is beneficial to our country in the world affairs play a more active role in international tourism, to better share the development of Chinese tourism industry experience and opportunities.


text:
By Alena White, on 09 Oct 2013 16:34
This text explains how this site works. If you are the site admin, read this text and when you understand it, edit it to remove the notes so that it makes sense for your users.
This site implements a email+wiki forum using the Wikidot page templating and commenting features. The forum is broken into sections as follows:
- announcements - for announcements about the forum
Anyone, having registered with Wikidot, can create a thread in any of these sections. Only the site members can create new sections or move a thread to another section (by changing its parent page). When someone creates a new thread, only that person or a site member can edit it.
If you're the site admin, then when you make someone a member of this site, they get power to make changes to the site. It's a good idea to promote trusted users as members. Allowing anyone to make a thread can allow spam, but Wikidot's email notification system means you will get a notice right away, so you can delete the spam. This is easy and painless in practice.
Members of the site can moderate docs and threads but they cannot create sections or edit other important pages. If you want to give these rights to members, make them moderators of the site. If you want to allow others to configure the site, make them admins. Note that these powers should only be given to people you trust.
The Discussion Area
To make things more familiar, we use the terms "section", "thread", and "post". These are implemented using Wikidot mechanisms:
- A section is a page in the 'section:' category, which is the parent page of all threads in that section.
- A thread is a page in the 'thread:' category.
- A post is a comment on a thread page. We use the Comments module to allow discussion on a thread. Thread pages show comments in reverse order, with the latest comments at the top of the page.
If you add sections, these will appear at the bottom of your forum. Sections are ordered by creation date.
The Documentation Area
Documentation for the software is held in the 'docs:' category. Any registered user can create a document but only the author and site members can edit an existing document. Other users can make comments on it, which the author can review and apply. Documentation pages show comments in reverse order, with the latest comments at the top of the page.
The Wiki Area
The wiki area is open to all registered Wikidot users to create and edit freely. To organize wiki pages we use tags. The wiki area provides a workspace for collaborative work, especially documentation in raw form.
Email notifications
By default, the site admin and all site members will get notified when anything on the site changes. This can create a lot of email but it lets you rapidly answer posts, delete spam, and check edits to pages.
Other users will get email notifications only for the page they created, edited, or commented on. This is rather like joining a mini email list.
Any registered user can also explicitly "Watch" the whole site, a category, or a specific page.
Sticky and closed threads
To make a 'sticky' thread - one that shows at the top of the list of threads - give it the tag "_sticky".
To close a thread, so that it no longer shows at the top of the list of threads, give it the tag "_closed".


text:
Screech Owl in the Farmyard on January 20th
Note: I wrote this back on January 26th. Unfortunately it's only the beginning of the story - and at this point there is no happy ending in sight. There is, however, a small bright spot in all of this sadness and frustration. Two small bright spots, actually, which even qualify for Daily Dose Of Cute status. Stay tuned.
January 2009 Update: You can read the rest of this story here.
There are days when farm life sucks, and last Sunday was one of them. I was here by myself, it was zero degrees, and all the water pipes were frozen. But that was no big deal. That was just January in Missouri in The Shack. But then around 11:00 am, two coyotes killed a sheep in the hayfield. Yes, during broad daylight. Yes, while the donkeys were out there with them.
The time between looking out the kitchen window and realizing what had just happened and getting to the scene of the crime was agonizing. As Bear and I ran the several hundred yards out into the field I switched between sobbing "No! No! NO!" to screaming at the coyotes in a vain attempt to scare them away from the white, unmoving lump I knew was a sheep.
The rest of the flock had fled. I was pretty sure the sheep was dead, but I held onto the slim chance that it might still be alive. Not knowing who it was - that was the most awful part. I figured it would be 12-year-old Skinny Chip, one of my big pet wethers who has bad hooves and trouble walking. I prayed it wasn't Cary.
It wasn't. It was a healthy young wether who probably weighed 100 pounds and would have graced someone's table in a couple of months - and put a couple of hundred dollars in our pocket. Instead it had become this Sunday's dinner. It was a clean kill, and it had just happened. The body was still warm. The blood that covered my hands was still warm.
When I was a little kid I watched "Wild Kingdom" every week on TV with my dad, who loved nature and animals and died when I was just eleven. I want to say that it was on on Sunday nights, maybe at six o'clock, right before the Walt Disney hour. At least that's how I remember it. Mutual of Omaha sponsored the show. I had no idea what Mutual of Omaha was, but to this day I can still remember their 800 number.
We don't have TV reception down here in our little valley. Instead I look out a window and realize I live in Wild Kingdom.
I can't blame the coyotes. They live here, too, and they get just as hungry as I do. It's the dead of winter; food is scarce. I heard there weren't any acorns in the woods this year. Things like fences and property rights and animal ownership mean nothing to them. All they see is a field full of fat and easy targets. A lamb is a lot easier to chase down than a deer.
I do partly blame myself. We've become complacent about the coyotes. We know we're surrounded by them. We hear them at night, their howls and barks echoing through the hills. We know we've been extremely lucky all these years to have sustained so few losses to them. And yet a couple of weeks ago we chose to watch a mating pair of these beautiful creatures (because they are indeed beautiful) cavorting around in the hayfield through a set of binoculars rather than through the scope on a rifle.
We don't shoot 'varmints' for sport or to 'clean up' our property, and for that we have paid a price. This coyote couple had been hanging around, watching, scheming, waiting, wanting. We knew this, and yet we still didn't shoot them. People around here think we're crazy. Some of you reading this will think we're crazy.
On Sunday I watched the coyotes tear into the lamb. My lamb. Later I watched an enormous bald eagle eat his fill of fresh meat while he stood on the wooly body, nervously looking around between bites. I watched a flock of crows move in for their meal. I watched two friends shoot at the coyotes from the second story window of what will soon be our new bedroom and miss. I want them both dead, I said. They know the taste of lamb. They know how to get easy meat. They need to be killed. They need to be dead.
As he was driving the quarter mile from The Shack to the front gate late that afternoon, one friend saw a coyote standing in the front field by the sawdust pile, which isn't far from the barn. He shot and missed. His dad, one of the shooters in the bedroom, had seen a coyote at the top of our driveway that morning.
On Monday reinforcements arrived. A pack of men and a pack of dogs scattered themselves around the valley at dawn and spent the next 10 hours tracking and chasing and shooting. One dog attacked a coyote and had his face torn up.
At four o'clock in the afternoon I looked out into the hayfield and saw both coyotes back at the lamb. Their lamb. And despite my yelling and Bear's barking, not to mention their having been chased all day by a pack of dogs and men with guns, the brazen, hungry coyotes were hesitant to leave their prize.
Loss is inevitable when you're raising animals, whether they're packed into a giant building under horrid conditions or out on the open range. You expect it, and you learn to take it in stride. You do the best you can, and you learn from your mistakes. You worry yourself to sleep. And you tell yourself it's okay to cry.
None of that lamb went to waste. By Tuesday afternoon there was nothing left but the pelt.
We're doing what we can to ensure the safety of the flock. Skinny Chip is in a big pen. The hayfield is off limits to the sheep. We've installed even more spotlights at the barn and turned up the volume on the radio that plays down there all night. I'm learning to shoot the varmint rifle. Because there are two coyotes out there who will no doubt kill again.
Fortunately it isn't all just death and killing in the Wild Kingdom. In the midst of everything that was happening on Sunday, I came across this little owl sitting on a fence post in the farmyard. Armed with only my pistol, I could do nothing except stare in awe and curse myself for being without my camera. I'd never seen anything like it. It held its face toward the sun, eyes closed, its feathers ruffling in the frigid wind.
It popped open its eyes and stared at me as I stared back at it. It turned its head almost completely around like you've always been told that owls can do but have never really believed. It didn't seem bothered by my presence at all. I really wanted to reach out and touch it.
I ran back to The Shack to get my camera in the hopes that it wouldn't fly away. It didn't. I couldn't believe it.
It was neat. It was gorgeous. It was adorable. I snapped photos until my fingers went numb. I was shocked to see that it hadn't flown away when the shots had been fired from a window directly above its head. I proudly showed it to off to the donkey peddling cowboy and his four-year-old son, who had answered my coyote phone call for help.
"That's a screech owl," the cowbody informed me. "Don't touch it!" he said to his son, who had cautiously reached out a finger.
I took more photos. I moved closer and closer to it, until I was standing just inches away. I was mesmerized.
The little owl stayed on the fence post for most of the afternoon. I checked on it every few minutes from the kitchen window. It was starting to seem a little weird. "What's wrong with that owl?" the cowboy had asked as the three of us stared at it and wondered why it was just sitting there in the middle of the farmyard.
Eventually it flew over to another fence a few yards away, where it sat for a couple more photos. Then it disappeared up into a tree.
Like I said, Wild Kingdom.
Note: After a week of thinking about it, I decided I wasn't going to write this. I was simply going to post a neat photo of an owl I saw in the farmyard. No backstory. It isn't easy putting yourself and your actions out there for attack, admitting that you've failed or that you made the wrong choice about something and somebody died because of it. But I know a lot of you don't just want the photos. You want the backstory - even when it's bad. You read my blog because you want to know what life is really like out here on a farm in the middle of nowhere. Unfortunately right now this is what it's like - and the killing hasn't stopped.
© 2008 FarmgirlFare.com, the in awe of nature foodie farm blog where Farmgirl Susan shares the good and the bad of life on 240 remote Missouri acres.