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The jam band rockers again dig in, twist down and grind out some delightfully fraught pheromonics with this – easily – the best track on their brand new self-titled album.
Howling with rank abandon, Potter taunts and baits a would-be lover with as direct a come-on as anyone this side of Prince has issued and the chugging rhythm section lunges and surges with the same thrusting-trust worthyness of true lotharios.
"If I were a man, I'd make my move/ If I were a razor, I'd shave it smooth/ If I were a judge, I'd break the law/ And if I were in Paris, ohhhh-LA-la…," comes the come on chorus. Always two sheets to the wind, Poett & Co. fill their sails and move hard at the bull's-eye of their libido.
Worlds collide as Hailey Williams – the maraschino haired siren from Paramore teams with emergent rap sensation B.o.B. for a churning song of hope and yearning that brings the punk/pop thrush into a mash-up with some serious rhymes and thick beats. It is each's strength of formed merged to where the intensity of the melody and guitars – not to mention Williams' laser shaft of shining soprano – finds an overlap with the thump'n'bump of throwndown wordplay a track cut for maximum impact.
When the dust settles, this could be the summer song of 2010 that lasts after the freckles fade.
Straight from the drugstore, this fruity, floral shampoo imbues thickness and just enough "stay" that your hair does indeed have some bend it wouldn't otherwise. Not quite mermaid on a half shell stuff, but certainly a hint of day at the beach bounce and body.
Today, "Breakfast at Tiffanys" is the charming film about a somewhat soigné free-spirit who makes her way through Manhattan on her own terms, in spite of convention and with more than a little sadness at the lonely edges. When Blake Edwards was tapped to make the film – anchored by the ultimate waif/vixen Audrey Hepburn—there was no shortage of controversy over what would become of Truman Capote's story of the young woman who made her way turning tricks and answering to no one.
Sam Wasson tackles the cultural shifting points, looking into a studio system that was coming to an end, a society that was about to go their a seismic shift, young women's will to live on their own terms and the emergence of truly unique individuals. With Decency Boards vetting content, a piece of literature being adapted for mass consumption, a young director, maverick producers and an Oscar winner seeking depth for her craft and couture sensibility, "Breakfast at Tiffanys" beguiled a "Mad Men" nation—and cast a brand new way to be, all deftly captured in this quick-reading hardback.
Funny the Rastaman wisdom of Bob Marley only grows better over time. There is wisdom in recognizing that humanity is fraught without total knowledge—and in that, people will hurt you without meaning to. Some may even draw dead aim out of fear or manipulation. Before drawing lines, look at the motivation, consider the relationship, know the truth about the human being—and know that forgiveness is the cornerstone of love.
But also remember, love does not mean being hurt for the sake of love. Not everyone is good—or well-intentioned. To know the difference is to invest in the one's who will be there… and to honor the truth that we shall all unknowingly do things we wish we hadn't. But it's in knowing the difference that we protect ourselves without losing the ones who matter.
1/3 can frozen limeade + two liters fresh iced tea
One pitcher. A third a can of frozen lime-ade. Two liters of fresh steeped sun tea…
Instant summer quaffage. Fresh and cold and bright and tartly fruit! Nothing is easier—or chicer.
Bracelet length sleeves and a thick band of contrasting eyelet along the hem, this is an a-line dress that opens like a kurta to give a sexy without pandering neckline and has enough detail that the pull-over-the-head of ease of getting ready is upgraded with a sense of sophistication that suggests a great deal of trying. Caribbean blue, azalea pink and always chic black, this all cotton number goes from brunch to errands to dinner somewhere lovely without changing one little detail. Even little sandals or flip flops work!
A singular summer uniform at a very reasonable pricepoint. www.corrico.com or 561-659-7820—and tell them the Yummy List sent you.
What seems rote – lesbian couple and the bio-dad come together in the name of the children's curiosity – Hollywood shuffle is turned into a charming film with heartwarming performances by Annette Benning, Julianne Moore and TOM RUFFALO as the grown-ups navigating a new world dynamic of what is a family, how powerful is love and what happens when what you know gets turned upside down. Razor-written, the dialogue feels real and the back and forth volleys with a acuity we only wish we could have in our own day-to-day discourse. In a time of bigger, louder, harder, wow-er films, this is more compact and shows what character development and human interaction can yield.
They are not ponies, but genuine Mustangs – and they exist beyond the hand of man. Protected by the people of North Carolina, these wild horses can be seen flying over the dunes, eating the grass and standing as a symbol of what freedom means. They are gallant and inspiring… and they remind us of life beyond the taming.
Subtitled Daily Affirmations from a Rock'N'Roll Survivor, this is a collection of bromides and bon mots from rock's most enduring bohemian rogue pirate. Keith Richards has seen it all, done it all, drunk, shot or snorted the rest – and still he remains impossible charming and desperately quixotic. A genuine rock & roll texture, the rhythm guitarist half of the Glimmer Twins has been culled into 100 pages of quotes, a timeline and various sources for same.
The philosophy of taking it as comes, learning from mistakes, seeing the joke in the poke and mostly surviving whatever befalls you, this is in some ways more than just a souvenir of an outlaw spirit. There is wisdom to be gleaned beyond the laughter – organized to get to the appropriate topics.
Two of America's best informed, thoughtful and curious music critics – once competitors at Chicago's two major dailies – meet weekly to talk about records that matter, news that's percolating and engaging guests who share their thoughts, history and music with the two men who've written for Rolling Stone, Entertainment Weekly, Vibe and Request beyond The Chicago Tribune and Chicago Sun-Times (though DeRogatis who wrote a definitive bio of Lester Bangs is now found at Vocalo,org).
Having begun on Chicago's rock powerhouse WXRT, the move to public station WBEZ frees the pair up to romp farther afield – from the history of the vocoder (a fascinating show) to Guilty Pleasures, guests ranging from Trent Reznor to Neko Case, Buddy Guy to Steve Eatrle and Allison Moorer, Flaming Lips, Tom Morello, Yoko Ono Radiohead… you get the idea, and the more meaningful insight. For anyone who loves music at the core, this is a show worth getting religious about.
Sam Bracken is the almost impossible American success story: raised in a home of extreme drug addiction, domestic violence and sexual abuse, he digs in, gets through high school, faces a "career ending" injury that sinks his shot at a football scholarship to college—and comes back to earn a ride to the University of Georgia, where another injury torpedoes his shot at a big NFL career, but his grades keep him in school, his coach helps him get the surgery to maintain his life and he graduates with a mandate to make the world a better place.
Subtitled: A Journey to Radical Change, this is a map to living a life of ecstasy in the face of the storm, passion wherever you are and the vision to get to where you dream. The world won't change, you have to accept its limits, but you can. With lots of graphics, pictures and juxtaposed words, this is anything but a how-to-book, it's a whirlwind ride—"brought to life" the credits read by Echo Garrett—that is a whole different take on a life and the philosophy that inspired them, as well as rules to get you where you wanna be. A quick read, a triumphant truth… for anyone not quite sure where they need to be, happy with where they are or wondering else there could be, this is an inspiring place to start.
It's called the blues, and once upon a time, rock bands looking for their grounding steeped in it. And while garage bands now may not realize that Jack White and the Black Keys goes to the crossroads to get their music started, Tom Petty & the Heartbreakers came from a time when local bands were equal parts British rock a la the Yardbirds, the Stones and even Faces as well as Jimi Hendrix and Janis Joplin and the straight from the spigot blues of Muddy Waters, Howlin' Wolf, Sonny James, Sonny Terry and Robert Johnson. And there's an exultance in these down in the groove, yet somehow shining bits of hook-driven music that reminds all comers about the exultance of what bands embody.
"Jefferson Jericho Blues" is pure roadhouse, while much of the shimmering, sinewy Mojo is a journeyman musico's rambles through life in the cracks. There's a murky dampness to "The Trip To Pirate's Cove," complete with partying with hotel maids, a preacher and lost hours driving into the sunset, the percolating "Candy" that's straight up blues chug, the low slung freedom of "Let Youself Go," the rejectionista's "The Running Man's Bible," the cautionary "High In The Morning" If ever there's been a modern soundtrack for being on the run, being outside the fringes, being lost below the median, Mojo's it.
The last of the louche Bohemian post-Nashville songwriter/singers, in a different world, Kevin Welch would've been the successor to Jackson Browne. Instead, he walked away from the last outpost of major label freedom—Warner Nashville in the 80s—and became a maverick independent, aligning with peers like Kieran Welch, Tammy Rodgers and Fats Kaplan for projects as well as his own.
An Oklahoma ruminator who was raised on limitless skies and far off horizon lines, Welch's writing captures that same far flung, sunbleached sense of love – coming, ablaze, lost and long gone—and the resolve it takes to get through life as a man in full. It takes sensitivity to be strong, and that tempers vocals that're comforting in the desolation—be it the hopeful title track, the intricately detailed "New Widow's Dream" or the wistfully honest "Long Gone Dream." With a band that is rock solid, this is the kind of music that makes the Band at their leanest such a simple, juicy pleasure.
It is like a Mounds bar in a candy coating – only there is no stringy coconut involved. More than likely, no coconut was hurt to make this latest counter confection, but as a quick fix for something a little chocolate and a little tropical, it more than suffices – and crushed and dumped on frozen yogurt, it adds crunch and a double dose of flavor.
"How would you know?! I'm just one of the out of focus guys…," snarls Jeff Beebe at Russell Hammond, the lead guitarist with mystique in "Almost Famous" as the band's t-shirt arrive and the band's hierarchy becomes indelibly clear. In the tumult, Dick, the manager/tour manager, declares, "Tshits gone, band happy!"
But what about the fans? Well, now you can buy the very banned band tshirt for $14.95. The exact shirt featuring Stillwater from "Almost Famous" and fly the colors of the band that never was in a movie that anyone who loves rock & roll will never forget.
Lots of light, enough room to mill about and even more books – artfully arranged to pull you in. Featured titles suggest intrigue and readability, the kind of things best friends talk about late into the night. Biographies, histories, fiction with titles and covers that invite closer looks. Cookbooks with enough depth that you can't help but pick them up, and dream of the deliciousness inside.
But in these days of Barnes & Noble and Borders, the coziness of the odd chair and the small sofa there makes one feel welcome – and invited to take one's browsing even deeper. Art books, local interest, clildren's titles, this is the place for anyone who thinks heaven can be found with a perfect binding.
Not quite darkest pink, not quite red-tinged purple or maroon, Damage is an impossibly sheer lipstick that leaves the illusion of serious kissing. It sweeps over the lips leaving a juiciness that turns the mouth ripe and alight with some kind of fraughtness – and it does so without making the wearer seem made up. In a world of high gloss spackle, this is natural, yet very much cast to the notion of passion.
It is hot. Entirely too hot to be outside – or even barely moving all but the most air conditioned of buildings. Put a a few bunches of big juicy grapes in the freezer. Let the juiciness within drop below 32 degrees Farenheit – and watch as the fruit takes on a near-solidity, but maintains the water content that is a thirst-quenching mass that melts and intensifies the flavor as it does!
Somewhere between the L.L. Bean field hat, what Katherine Hepburn would wear to garden and a proper Southern sun bonnet, Scala's 50 UPF Sun Hat protects your dermis from the bad UV rays and adds a jauntiness to your outdoor endeavors that's a bit salty and a bit louche stylista. Wide brimmed, perfect crowm, a paper bag brown khaki or putty grey, as well as lemon chiffon, pink, two kinds of blue and salmon, this is instant je ne sais crois with a deep vein of practicality.
To get inside the creative process, it often seems a whip, chair, snake charmer and chloroform is required, but in The Art of War, the man who wrote The Legend of Bagger Vance and Gates of Fire not only makes the process orderly, he tells the truth about the demons, doubts and other foibles. Clearly written with a sense of how to manage the impossible and inspire magic, the 3 sectioned paperback moves from Resistance: Defining the Enemy to Combating Resistance: Turning Pro to Beyond Resistance: The Higher Realm to create a trail to creativity that works.
Introduced to this by a not-quite-young-songwriter who's been around to know it takes more than moonbeams, the practicality and candor make this an indispensable guide to getting outside the box without losing your perspective. Whether you're city planning, trafficking appointments, writing grants or trying to inspire others, there is much here that's of value. And in morsels, it will not overwhelm.
They sound like far more expensive ear buds—and they look impossibly hip. One of those street legal meets technology operations that offers quality for a reasonable price; wicked cool appearance that doesn't sacrifice sonics for the look. For about 22 dollars, you can have tiny in-ear speakers in rasta colors, cyan and black, pink & white Tolkidoki skull and cross bones, mint green and white. You get the idea. But the feel good in the ears, give sound that's even better and transcend the standard issue iPod buds without braking the bank. Plus, how cool to tell you friends about your Skull Candy?
Ahhhhhh, the leave of one's senses when pursuing pleasure, love or art. Untethered for the sheer joy of the sensation, the thrill of the moment and the possibility. Sometimes just going crazy is required, and when love (or inspiration) calls, to follow without thinking is everything. A slave to the imagination, the density and absolute over-ride is everything. Shakespeare was right; we should all listen.
Tall and almost beige, it tufts up and waves in a wind seemingly generated by the ocean itself. Sea grass is perhaps one of the most romantic surface covers, suggesting the sting of salt in the air, the feel of sun beating down on the sand and the weightlessness that is summer vacation when you're young. Growing on sand dunes, it begs you to run through them, to grab a blanket and stare at the water or watch the stars rise—and from away, it suggests all those things, as well as innocence, sunburn and the way passion spreads when you're young and life continues no matter what gale force might come.
The documentary that shows the wear, tear, passion and doubt behind one of America's most acerbic – and enduring – comedic presences. Whether you love her no-punches-pulled take on American culture or not, the curtain is pulled back on Rivers, and the struggles to get her, the difficulty of maintaining, the reality of show business is all exposed for the harsh reality that is.
And harsh it is. Fame is less the driving reality than crap gigs, interminable criticism, choices made that often plague in the rearview mirror, loneliness and the drive to stay on top. Compassion is not a word one would associate with someone who's comedy often hinges on criticizing others, yet that's what emerges. Not to mention for anyone thinking of entering the fray, educational in ways that defy the fantasy or worst case provisos!
With a forward by Vanity Fair's Graydon Carter, Specialities de la Maison marks a collection of recipes dating from 1946 from Hollywood and Broadway celebrities, top socialites, couturiers, royals and the top restauranteurs of the day. Drawing on a more formal style of dining, these recipes draw on whole foods, basic techniques and a certain decadent sense of luxury – be it the chafing dish creations, various soufflés and wild game preparations.
Vintage cakes and cocktails, appetizers, breads, this is another way of eating. If not for every day, it is marvelously haute "Mad Men" inspired cuisine for special occasions. And knowing it was good enough for Elizabeth Arden, Cecil Beaton, Fanny Brice, Eleanor Roosevelt, Salvador Dali, Katherine Hepburn, Mary Pickford, Noel Coward, Mdm Igor Stravinsky, Aldous Huxley, Mary Pickford, Helen Keller, Emily Post and Christian Dior is an awful awesome endorsement.
Where good babies go when their time here is over. A picture book with clouds for beds, treats and nice angels who love them until their owners can meet them in the next life. A comfort for both children who want to know and grown-ups who can't quite cope with the loss of their best friend.
It is a sense of the next world our puppies encounter, and a refuge for the doggies who don't have happy homes here on Earth. It is a place where angels bring them back to Earth to check on us, and then return to a place where they are petted, loved and happy. What more could we want for our best friends?
On the crest of Springsteen's "London Calling" live DVD, the British music magazine examines the life through the music, cultural impact and mirroring of Freehold, NJ's most famous rock & roll sun – and the man who became a cultural beacon for the working class, the outcast and the fringe dwellers opens up for one of the most thoughtful profiles ever written of the man who wrote "Born In The USA," "The Rising," "Rosalita," "Hungry Heart" and "Born To Run."
Working through the life course, the way the music was received and the events that shaped the songs, what emerges is a contemplative artist who considers his fellow man as much – or more – than himself, and in the prism of the unseen, large truths about the state of the nation and Springsteen's consciousness emerge. They also explore the toll of time and the pressures of unforeseen forces in the realm of what the music means and what the cost can be.
The Eastern European mashed potato and cheese stuffed into a noodle wrapper – fatter, fluffier ravioli almost – gets an Aegean turn as frozen pierogi denizens Mrs T's introduce a Feta & Spinach to the line. It is a different kind of tangy and not enough spinach to put off a finicky child, but boiled then quick sautéed in a little olive oil, then garnished with some dill weed and a bit of yogurt and you have a whole new spin on a classic side dish. Subtly addictive, they bring a Greek taste to classic Midwestern comfort food! Yummmmmmmy.
No matter who you are, where you live, what you're worth, something is coming that's gonna test your mettle – and you will fail. It is the nature of being human, and it is the essence of growth. Leave it to the ultimate man's man of letters to distill the essence of life into 13 words. But it's true: lots of people face lots of things, many emerge stronger, wiser, more compassionate for the reality. In that is the seed of evolution – and the knowledge of just how tough we are.
A truly good pimento cheese is more labor intensive than one might imagine, which is why there are so many barely worth the calorie options out there. But to find one that has that balance between pungent wang, creamy spreadability and the comfort that is classic cheddar is to have an ultimate lunchtime experience..
Sam & Omeys, a longstanding Outerbanxs tradition, understands. There is the tinge of the pimento, the smoothness without losing a sense of texture, the creamy thickness that makes this seem so indulgent! It has the pucker of sharp cheddar and the earthy tiinge of pimentos – and it comes generously spread on classic white bread cut on the diagonal, dressed with lettuce and tomato OR just cheese on bread. To toast or not to toast depends on whether you want to suggest meltingness; either way you will sink into the conflicting tastes and emerge feeling more satisfied than fancier lunches do.
Not since Bob Woodward and Carl Bernstein broke the Watergate burglary has print journalism so impacted a story—and saw justice served. For the pair of Washington Post reporters, their story ultimately resulted in the resignation for President Richard M. Nixon. For Michael Hastings, the writer on assignment to capture the high level military workings behind our efforts in the Middle East, it was Stanley McChrystal, the man in command of the Armed Forces in Afghanistan.
If It was a source named Deep Throat who provided The Post with the damning information about the break-in at the Democratic National Headquarters, it was a self-inflicting unraveling for the General—who didn't understand that a journalist's presence means reporting is going on, and in the time spent acted at his most base self. What emerged was hardly the heroic, selfless man of discipline Americans believe their military leaders to be, and in the cold harsh light of that, the truth was staggering.
Journalism doesn't have to die. It requires depth of reporting, paying attention and—for the publications—the willingness to invest time rather than churn what everyone else's spewing. For Rolling Stone, it was a coup de grace; but for the American people, it was a wake-up call about how little attention any of us really pays to the story.
The only American stop for this collection of the great masters of fashion, The Golden Age of Couture comes from Londons Victoria & Albert Museum and traces fashion's evolution in the years following World War II when – starting with Christian Dior's shocking New Look—silhouettes did seemingly scandalous things. And the show runs through the year 1957, when Dior died.
In its galleries, filled with the most lush clothing, shoes and adornments, sparkle with the best of the French fashion houses of the day, including the Givenchy dawn that beguiled Audrey Hepburn, Balmain and Balenciaga – and many of the post-War emergent British names who created stunning works for the rich and the royals. Running the gamut of uses – from daywear to ball gowns – and featuring striking images from Cecil Beaton, Richard Avedon and Irving Penn, this beautifully-curated show illuminates the birth of modern couture as few have.
The brightest, shiniest, happiest nail polish on the market – and it's got that drugstore accessibility that makes joyous, happy finger/toe nails anyone's domain. For a few bucks and the easiest application on the block, you, too, can have summer names appear professional without being excessive. Quick, the kind of bright pink that is pretty without screaming tropical and edgy enough to rock club without being prissy.
My drive-by East Nashville pal who works in the dirt all day was flashing a perfect 10 the other day. So ebullient, she almost outshone the cupcake she was devouring, This is her secret, and the always up with whatever Megan Hayes was willing to share her trick… one that survives landscaping, recording studios and the general wear and tear of life.
BONUS Top coatClear Shine Nail Protector Wet'n'Wild. Another cheap drugstore basic that delivers maximum shine and polish protection while amping up the professional of your DIY 'cure.
It is a whole new world, being washed clean before you. Under the eaves, rain coming down at any number of velocities: you can smell the world being filtered through the clouds and the water, permeating grass and dirt. There are rhythms and veils of droplets. There is the sense of a new balance being stuck. But especially, there is an awe at the way the earth and the heavens trade precious resources back and forth – and the gentleness and intensity of nature at work.
Most people wouldn't build a restaurant around the Israeli and Middle Eastern staple of couscous, but thankfully the mid-Tennessee-grown, wildly creative Silly Goose does! Preserved lemon couscous, sesame, whole wheat couscous, red chili couscous – each mixed up with seasonings, vegetables, some proteins, served chilled with salad greens and a snap! pop! deliciousness.
Fresh fresh salads, sandwiches and wraps of a higher order – both in terms of quality ingredients and inventiveness. The crunch, the way the tastes deepen and shift… and they make their own crazy not-what-you'd-expect ice creams, plus a cinnamon cannoli that's to die for. Locally grown, chef Graeme Dennis throws open a whole new window on eating without too much fuss, just yumminess.
There is magic in the woods: a sprawling Tudor on the banks of the Grand River that sets at the end of a mostly gravel road that exists under a canopy of old trees and often grey skies. Not of the Hobbit, and yet evoking an otherworldliness that defies time and logic – still decorated in the vintage high style of the late '60s and '70s, but just as importantly, with a real echo effect vintage mics and the ability to master true analog.
The main room – with its stone fireplace – is the kind of cavern that is all vibe and essence and presence. To record here is to stand naked, but be bathed in a sonic bath that makes you somehow more golden for the experience. A jewel that is unknown to many, a treasure for any who can let go of the notion of LA/New York/Nashville.
It is that simple: a bright shiny attitude that will carry through anything and a layer of thick optic white to cover up whatever nicks, dents or scratches that might happen. White paint makes everything fresher, lighter, cleaner – and offers a sense of purity that is not restrictive. In that opaque coat that refreshes is the same renewal as believing the best will happen, focusing on the outcome that offers the most joy and keeping your eye on the sky rather than the ground.
Elsie de Wolfe knew how to create pleasant, whimsical rooms that had great comfort and more joy. They fairly begged to be inhabited, just as the most pleasing attitude will draw people to you like moths to a streetlight in the middle of the summer.
Twice of late, I've found myself racing bats home… Well, not racing, but the winged creatures flying in front of and alongside my car. What should be scary, isn't. Which led me to look into their totemics – and naturally, they are messengers to call "for the end of a way of life and the beginning of another."
The murkiness of the night, the emerging through it into the light. They are beacons, beckoning you to face your fear and come into the future. And they eat all the mosquitos!
Easier to cope with than plastic tubs, these bright striped, floral print or varying polka dot zip bags are mini-locker size, but have soft edges and take up significantly less space. Easily tucked under a bed or in a closet, they are a cheerful reminder of what you've put up – I use mine for storing linens and extra tshirts, they can also serve as giant bags to take everything you need for a short trip with a pet, work or outdoor gear. Zip and go, and you're ready for anything with everything you need.
Boasting "Crunch Sensation" on the label, these brown rice chips are wheat free, gluten free and have no artifical flavors or colors. But more importantly, they have the body of a corn chip and the sensation of really good potato chips. Organically grown on a family farm, but more importantly, all the junk food punch we all sometimes crave. A fairly guiltless pleasure, yet pleasure all the same.
They are two of the most gorgeous young people – on the inside even more so than out – and the people they love are vast and farflung. Pinned to the centrifugal force of "the big wedding," the easy au naturel couple begin smothering and suffocating. So not them, so not true to who they were or the lives they were merging; from that, the plan emerged.
Run off and get married, but set the celebration for not long after. Send out invitations, explain the deal and let everybody share in the joy, while removing the heavy and heavier production wedding. Ahhhh, if only most of us were so sane.
A white Cote du Rhone can be an odd thing, and yet, the good folks at Kermit Lynch figured out how to create one that is light on the tongue, slightly fruity without being treacle and very fresh on a summer's day. 60% Marsanne, 30% Roussanne and 10% Picpoul grapes create something utterly enjoyable and easy to drink.
A fistful of petals so tightly clenched, it's like a hand grenade that blossoms. Always in ethereal colors, peonies are the torn edged antiquities of the garden – and their scent is equal parts powder, floral and greens. Heavily leaning from their dark green bushes or adding timelessness to an arrangement, their beauty is stunningly perfect. Few things are as lovely, and that's saying quite a lot.


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The first (of many!!!!) summer salad with broad beans, vine tomatoes and feta with sumac croutons
June 29, 2012
It might be windy. It might even be rainy. But it is officially summer here in Dublin and salad is back on the menu at ours. Yay!!!! So, without further ado (it's been a long day especially without Claire in the office and there's a barbecue that's just been lit calling me) here's my suggestion for this week's lovely broad beans, tomatoes and that gorgeous lettuce…. a salad with giant croutons. The croutons make it a bit more substantial than your average summer salad aswell as giving the whole thing a lot more chew which I really like.
Now these aren't those croutons you buy in bags with weird powder on them these guys are homemade and all the better for it. I made mine with stale ciabatta I stashed in the freezer a few weeks ago (I love it when a plan comes together!) and I laced them with sumac. Sumac, if you're not familiar with it, is a dark red lemony spice found in middle Eastern cooking which you'll find in good delis or middle Eastern shops. I also threw in some feta (predictable? moi?) . The dressing was pretty simple – lemon and olive oil with a splash of balsamic for richness but I also added some crushed garlic for bite. A chive and sour cream omelette on the side and that was lunch. Yum.
The first (of many) summer salad with broad beans, vine tomatoes and feta with sumac croutons
You'll need:
1 Little Gem lettuce washed, dried with the larger leaves torn
300gr (a large handful) cherry vine tomatoes halved or quartered depending on the size or 2 large vine tomatoes chopped
500gr broad beans
100gr feta cheese
2 thick slices ciabatta crusts removed
olive oil for frying
For the dressing
4 tablespoons extra virgin olive oil
Juice half lemon
1 fat clove garlic
Balsamic vinegar
Maldon sea salt
A pinch of sugar
Make the croutons first by cutting the bread into large chunks. Heat some olive oil on the pan and when it's hot, add the bread and fry until golden adding a little more oil if things start to dry out too much. Take off the pan and drain on kitchen paper while you get everything else ready.
Make the dressing by first smashing then finely chopping the garlic. Whisk it with oil, lemon juice, a pinch of sugar, a dash of balsamic and a pinch of crushed Maldon and set aside.
Pod the beans then steam for about 3 minutes. Rinse under cold water then pop each one out of it's skin. Toss the lettuce, beans, tomatoes and feta together with the dressing.
To finish things off, sprinkle each crouton with a little sumac and place on top of the salad. Bring to garden, sit and hopefully don't have all the napkins blow away like we did last night! Lee was very confused…………
Have a brilliant weekend,
Roasted ramiro peppers stuffed with cavelo nero, quinoa, cracked coriander seeds and feta
June 22, 2012
Another school run in the rain like this morning and I'll be googling home schooling. Believe me I'm so not the type but enough is enough. There's a little Gem lettuce in your bag but instead of summer salad I'm thinking about this recipe I saw in last Saturday's Guardian. Where are you summer??????
Ramiro peppers are around again and I love them. Not quite as juicy as the bell variety they are brilliant for stuffing because they don't get as water-logged in the oven. We have gorgeous cavelo nero kale from Denis Healy's farm this week and I decided to use that as part of a stuffing for this week's recipe. I pan-fried it with onion, garlic and coriander seeds. These days instead of the usual breadcrumbs or cous cous, I find myself reaching for quinoa more and more. As a topping it gets lovely and crunchy so it's kind of like having nuts or seeds in the mix without actually having them there if you know what I mean. I offset the crunchiness by serving the peppers with some salted yogurt, one of my new favourite things (the others all involve sugar I'm afraid). It's simply yogurt – with salt! Just a pinch will do then a spritz of lemon and a drizzle of olive oil. I haven't quite figured an exact recipe but so far it's been great with things like lamb, falafel, carrot and cumin salads, beetroot salads etc etc.
Roasted ramiro pepper stuffed with quinoa, cavelo nero, cracked coriander seeds and feta.
You'll need:
1 Ramiro pepper
1/2 cup quinoa (precooked)
1 small bunch cavelo nero kale shredded with any tough stalks removed.
1 smallish onion finely chopped
3 fat cloves garlic
2 teaspoons coriander seeds cracked and very roughly ground with a mortar and pestle
50gr feta cheese crumbled
Olive oil
If you haven't cooked quinoa before, it's a cinch so don't panic. I pretty much follow the same steps I follow for cous cous – roast over a dry pan, add about 3 times the amount of hot water I did quinoa plus a pinch of salt then cook over a moderate heat til done. For half a cup it'll take about 12 minutes. Read this post if you'd like a bit more detail on how to proceed. When it's done, stir in a little olive oil to stop it sticking then set it aside.
Heat some olive oil on the pan. Begin frying the onion with the coriander seed and as it begins to change colour add the garlic. Cook for another minute or two then throw in the kale. Fry everything until the kale has wilted and softened. Add the quinoa and feta and mix well. Season with salt and pepper.
Slit the pepper down the side and remove the seeds. Fill each half with the quinoa and kale mix. For this I find hands work best. Drizzle with a little olive oil and bake in the oven at gas mark 6 for 25 minutes. Serve warm with some salted yogurt.
And for dessert…….
Cherries of course!!!!!!!!!!!!!! (unless you've already snaffled them)
Have a brilliant weekend,
A summer salad with baby spinach, runner beans tossed with panfried chorizo,feta and toasted pinenuts
September 19, 2011
We are getting into that in-between time at the moment and this week brings the first of the autumn's butternuts and the Healy's lovely Setanta potatoes but before we give way completely to the autumn there are still plenty of summer varieties coming in including Marc Michel's wonderful tomatoes (yay!).
Amazing runner beans (they are at their absolute height at the moment) in from Denis Healy's farm this week were the starting point for this week's recipe. Chorizo is the perfect partner for most beans so that was a bit of a given (I'm powerless to resist!!). Our new supplier, Deirdre O'Sullivan brought us the most gorgeous spinach (more teen than baby but very, very tender) so I used that as the base. I love Feta with chorizo so added some of that and a sprinkling of toasted pine nuts added a nice bit of extra texture…
With chorizo you need quite a sharp dressing so I like to use sherry or red wine vinegar to cut through the fattiness of the pork. A drizzle of your best olive oil is all you need besides that. Serve this straight-up for lunch with some crusty bread or alongside a Spanish potato omelette or, some grilled fish or chicken.
A salad with baby spinach and runner beans tossed with pan-fried chorizo,feta and toasted pine nuts
You'll need:
250gr runner beans
150gr chorizo sliced thinly into rounds
150gr young spinach leaves (or any other salad leaves you prefer), washed and dried.
100gr feta cheese
2 tablespoons pine nuts
3 scallions chopped
The dressing:
Olive oil
Sherry vinegar
Black pepper
Top and tail your beans and cut in half. Parboil until just tender then refresh in lots of cold water. Prepare your dressing by mixing 2 tablespoons oil with a tablespoon vinegar (I use less oil than normal because there's all the oil from the chorizo that goes in too). Set aside the beans and dressing.
Heat a tiny drizzle of oil in a pan. Throw in the chorizo and fry over a medium heat until soft and beginning to crisp. Take off the heat and allow to cool slightly. Heat another pan and toast the pine nuts til golden. To put the salad together, toss the leaves, beans and scallions together. Crumble in the feta and add the chorizo along with about half the oil left in the pan. Dress and lightly toss. Taste and check for sharpness – I often add some more vinegar at the end. A grind of black pepper and you're ready to serve.
Not sure what to do with this week's butternut? Well, you could bulk out the salad above by cutting it into cubes, steaming or roasting it then throwing it in. I'd double the amount of dressing to balance things. It also makes brilliant soup – try it with Thai flavours (superfast and very easy) Parmesan and thyme (beyond moreish!) or roasted then topped with crispy chorizo and creme fraiche. (nuff said)
Have a great week,
Courgette fritters with feta and fresh mint with a baby beetroot salad served on a bed of beetroot leaves with a honey mustard dressing
July 24, 2011
After a tough few weeks fighting my way through endless amounts of amazing wine, goat's cheese and almond croissants in France I'm back. For the first part of last week it was all rice and noodles (there was talk of juicing but I didn't quite make it that far). I thought I'd never eat cheese again I'd gone so overboard. Of course I soon got over that as this week's recipe shows.
The simplicity of a lot of the food we ate really hammered home the whole quality produce argument. You don't actually have to eat as many pastries and cheese as we did (no, really you don't) and the natives wouldn't dream of it. It's really all about fresh seasonal produce at its best so yes you eat the odd amazing pastry but really there's a lot of salad going on most of the time. When we were there the peaches and melons were hitting their peak and both nothing short of spectacular. The melon in particular really stood out for me. We had it in several places with some cured ham and a handful of lightly dressed leaves and it made the most exquisite starter, a far, far cry from the anemic varieties we've all had in this country that just makes the dish seem so pointless. this is just one example, I'll do a few recipes inspired by the trip over the next few weeks to give you a flavour.
At this time of year in Ireland we mightn't have peaches and melons but we're spoilt for choice with veggies. This week brings a welcome return of baby beetroot from the Healys. It comes with leaves attached and these are even more nutritious than the actual beets so be sure and use them. You'll have to be quick as they're fragile and won't last. One simple idea would be to roast up the beets finishing them off with some balsamic then serve them with a handful of walnuts with the leaves. Make a nice mustardy honey dressing for this like the one below and serve with some goat's cheese and crusty bread and you've got a brilliant light lunch or starter.
I decided to use my beets to make a very simple salad that is amazingly moreish and way more than the sum of its (2) parts. It's a recipe from my friend Helen and I think it's Polish originally. Basically you grate the beetroot and dress it in lemon juice and ……..that's it but it really works.
Summer is all about courgettes and they will be coming thick and fast til at least the end of September so I thought that a courgette recipe might be in order in this week in case of you are suffering from what we call "courgette fatigue" at Home Organics. Some of you have the very pale ones that are known as the white variety that you can see in the photo. Don't panic as Claire did when she saw them arrive this morning – they're the same as the kind you're used to just a different colour .
I made fritters with feta and a little mint from the garden which I served on a bed of the beetroot leaves with a honey mustard dressing alongside the beet salad with a dollop of greek yogurt. It makes great lunch for two or a starter for 4. I know it sounds like this dish has lots going on but I promise you can make it from scratch in less than half an hour.
Courgettes fritters with feta, fresh mint and cumin
You'll need:
250gr courgette
1 medium onion chopped
1 teaspoon cumin seeds
olive oil
80gr feta cheese crumbled
2 tablespoons plain flour
2 tablepoons breadcrumbs ideally the Japanese Panko kind which are extra dry so great for absorbing any excess courgette moisture. You'll get these in any Asian supermarket and they can be kept in the freeezer.
10 – 15 mint leaves shredded plus a couple extra to garnish
Salt and pepper
The beetroot salad
You'll need:
4-5 smallish heads beetroot
Lemon juice
The green salad
You'll need:
The leaves attached to the beetroot washed, dried and torn into bitesize pieces
For the dressing:
4 tablespoons olive oil
1.5 tablespoons red wine vinegar
1 level teaspoon wholegrain mustard
1 generous teaspoon runny honey
Courgettes are full of water so begin by coarsely grating them onto a cloth. Leave for about 20 minutes to allow some of the excess water out. You can even get them into a ball in the cloth and wring them out if you feel that they're still quite soggy after the 20 minutes.
While the courgettes are sitting, heat some olive oil in a pan and begin sautéing the onions with the cumin. You want them a deep golden brown and starting to caramelize and this will take about 20 minutes over a low to medium heat. Be sure and stir them around every five minutes and add a pinch of fine salt halfway through.
With the onions and courgettes on the way, get on with the beetroot. Remove the leaves and set aside then coarsely grate each bulb and dress the lot in lemon juice to taste then set aside.
Prepare the salad dressing by whisking all the ingredients together then set aside til the fritters are done then simple toss with the leaves.
When the onions are ready let them cool a little then combine with the courgettes, feta, flour and mint. Add a pinch of salt and plenty of freshly ground black pepper and mix well. Heat some oil on the pan the gently add about 1 tablespoon of the courgette mixture for each fritter. Gently flatten each one out with the back of a spatula then fry til golden. Turn over carefully and fry the other side. Remove from the pan and serve on top of the beetroot leaves with a dollop of Greek yogurt and a serving of beetroot salad on the side. Heaven.
Like everyone, we've all been sickened and very saddened by the images reaching us from East Africa at the moment. This week we will be donating all the takings (not just the profits) from any new orders to Oxfam so if you know anyone who's been talking about giving us a try please let them know.
Have a great week,
I'm really happy with this one. It's a cous cous salad and, as you know, I make a lot of those. This one is different. No, really. Why? Instead of using plain old water to cook the grains I infused it with thyme and star anise and it rocked!!!! To be honest, I stole the idea from Dylan Mc Grath. I had an absolutely amazing dinner in Rustic Stone last week which included a whole sea bream they had on special. One of the things it came with was a kind of grain risotto. I asked what was in it and the waiter listed off about 10 things including thyme and star anise. These two struck me as the place to start (after all I don't have 10 comis at my beck and call so simplicity tends to be key). All it took was sticking some thyme and a few star anise in the water I steamed the beans for the salad in then using that water to cook the cous cous. Genius.
Star anise, if you don't know, it is a spice (that is actually star-shaped) that hails from China originally. Although they're not related, it has the same flavour as anise due to the presence of something called anethole. It's used all over Asia and is one of the spices in Chinese 5 spice which I'm a big fan of. I love it not least because it's so pretty. In the past I've used it to decorate kitchen shelves, sticking it on with blu tack then leaving it to send out random bursts of perfume (the state of my current kitchen and its shelves will not be mentioned this week but the end is in sight!!!!)
So, apart from all this spicy loveliness what else is in the salad? Well, first off there's blood orange. It nearly the end of their season so I had to use them. Then we've got broad beans which I always think of as a high summer staple. The Spanish variety have been available for a while and I finally weakened and got some this week. I love broad beans. Some of my absolute favourite dishes are made with them. The root veg that we've had all winter are now on the wane and we're at that crossover stage also known as "the hungry gap" . The Irish summer crops are still a way off (Marc Michel says a month or so for his stuff while we've already had the first of this year's gorgeous baby leaves from the Healy's) so we supplement our Irish stocks with some Spanish goodies. Finally there's a generous measure of salty feta which just seems to set the whole thing off perfectly.
Star anise infused cous cous with broad beans, feta and blood oranges
You'll need:
300gr broad beans shelled
3 star anise
1 teaspoon dried thyme
1 cup whole meal cous cous
100gr feta
1 blood orange peeled and cut into segments then sliced
Olive Oil
Begin by podding the beans. I usually steam them and this time I added 1 teaspoon dried thyme and 3 star anise to the steaming water. The beans take about 2 minutes to steam then you add 2 cups of water to the liquid left over and gently heat it all up. Let the beans cool and while this is going on put the cous cous on a dry pan and begin toasting it over a medium heat until it turns golden. When the grains have changed colour, turn the heat down and add the liquid along with the star anise and thyme. Cook over a lowish heat until the liquid has been absorbed then turn off the heat. Continue stirring adding some olive oil so the grains don't stick. Let the cous cous cool down while you prepare the other ingredients. Pop the beans out of their skins and then throw them into the cous cous along with the orange slices and the feta. Mix together and taste for seasoning. I didn't add any salt because the feta seemed to give a big enough hit but you may want a little. We ate this sitting on the back door step in a blaze of sunshine. Roll on the summer!!!!!
April 6, 2009
Hi everyone,
This week our bags have lovely Spinach which is a great fast food. After a thorough wash (it can be very gritty), you destem the leaves then pack them in a pot and steam them in the water left clinging to the leaves. Cooking will take about 2-3 minutes then you can serve it straight up with a knob of Butter or a drizzle of Olive Oil. For a really delicious sidedish sauté a few chopped cloves of Garlic in Butter then throw on the Spinach, mix everything together well and serve. For a maincourse add some cream and Parmesan and you've got a very quick pasta sauce. This week's recipe is a pasta dish but without the cream as I'm sure that we'd all like to hit the beach at some stage this year…………..
Pasta with Spinach, Garlic and Black Olives (for 3-4 people)
You'll need:
250-300gr Spinach (about what you have in your bag this week)
5 Cloves Garlic
Olive oil
Handful of stoned Black Olives roughly chopped
Pasta (whatever you like)
Parmesan Cheese
First of all stick on the kettle for the pasta (this dish is fast) Wash and destem your spinach then roughly shred it. Stem the leaves as described above then wring out any water with your hands as soon as it cools down.
While the Spinach is cooling stick on the pasta.
Chop the Garlic then gently sauté it in a large knob of Butter and some Olive Oil. When the Garlic has softened (don't let it change colour as it'll start to burn very quickly after that) add the Spinach and toss well to make sure it all gets coated in Butter and Garlic. When the pasta is cooked drain it and mix into the pasta adding some more Butter and Olive Oil aswell as a couple of tablespoons of freshly grated Parmesan and the Olives.
Season with Salt and Pepper and serve immediately.
Spinach is, of course, fab in all kinds of salads and sambos.Try it with sundried Tomatoes, toasted Pinenuts and Goat's Cheese or with Walnuts and Feta. Dress with Olive Oil and Balsamic Vinegar and serve with a simple Omelette or some fish.
Hope you enjoy these recipes,
Have a great week,
What to do with all those courgettes……….
September 22, 2008
Hi everyone,
Courgettes, as you know, are a summer staple; not even all the wind and rain can hold them back. Nice as they are, at this time of year "Courgette fatigue" starts to set in. There are only so many Courgette pastas you can eat…. Salads are the way forward especially with vinegar as it brings up their flavour so well. Then to bulk things out and make a larger meal you can add Herbs, Cheese (Goat's and Feta are especially good), Pinenuts, Tomatoes and Cous Cous. Below are a few of the many salads we've eaten over the summer months and for those of you fed up pretending it's summer right at the end there's a gratin and pasta recipe.
For one of the best Courgette salads just chargrill or griddle Courgette rounds (see below for details) then add a dressing of Olive Oil and Red Wine vinegar (4:1) along with a little Salt and Sugar. Add some torn Basil or Mint leaves if you have them and set aside for at least 20 minutes so all the flavours have a chance to soften and mingle. Serve with Cheeses, Hummus, Cous Cous, Green Salad and Olives for lunch or as part of a main course with grilled fish.
If you want something a little more filling try an extended version of this by adding Lettuce (or any salad leaves you have) Cherry Tomatoes, Feta Cheese and Black Olives. Because the Courgettes are cooked, this salad feels like a meal and really needs nothing more than good bread for a perfect lunch……..
Chargrilled Courgette Salad with Lettuce, Cherry Tomatoes, Feta and Olives
You'll need:
- 2 Medium Courgettes
- 1/2 Head Lettuce
- 300gr Cherry Tomatoes
- A handful Black Olives
- 100gr Feta
- Olive Oil
- Red Wine Vinegar
Begin by preparing your Courgettes. Either cut them into rounds about 1/2 cm thick or slice them into lengths (about 5 cms is perfect) of the same thickness. Heat your grill or griddle pan and when it's ready place the Courgettes on it then cook on each side for about 2-3 minutes until the slices start to char (if you're using a griddle pan you'll get those snazzy stripes). When they're done take them off the pan and put them in a bowl. Cover with a plate so the heat from the Courgettes generates some steam which continues the cooking process and leaves them lovely and tender.
While the Courgettes are steaming, wash and quarter about 300gr Cherry Vine Tomatoes (or chop 2- 3 regular sized ones) and make a dressing using 1 Tablespoon Red Wine Vinegar and 4 of Olive Oil, a little pinch of Sugar (takes any bitterness out of the Courgettes) and a pinch of Salt.
Mix the Tomatoes, Courgettes and dressing together and and leave aside for at least 20 minutes. If you're preparing in advance this could be done up to 6 hours before.
To put the salad together, wash and dry half a head of Lettuce then tear the leaves into manageable sized pieces with your fingers. In a salad bowl, mix the Courgettes, Tomatoes, Lettuce Leaves, Feta Cheese (crumbled) and the Olives. Toss together, check the seasoning adding more vinegar if necessary and serve.
Another Very Simple Courgette Salad
You'll need:
- 2 Medium Courgettes
- 3-4 Cloves Garlic
- Olive Oil
- Red Wine Vinegar
- Basil Leaves
Slice your Courgettes and gently sauté in Olive Oil. Just before they start to change colour add 3 or 4 finely chopped cloves Garlic and continue to sauté until the Garlic has softened and the Courgettes are golden brown. Remove from heat and allow to cool before dressing with Olive Oil and Red Wine Vinegar (about 4:1 should be fine but you may need to adjust) mixed with pinches of Sugar and Salt. Add some torn Basil leaves and leave for at least 30 minutes to allow the flavours to soften and mingle. Serve with cheeses or perhaps a simple omelette and a green salad.
Warm Courgette salad with Pine Nuts and Goat's Cheese (for 2)
You'll need:
- 2 Medium Courgettes
- A handful Pinenuts
- 1/2 Head Lettuce (or enough Rocket for 2)
- Olive Oil
- Balsamic Vinegar
- 150gr Soft Goat's Cheese (Chevre rounds are ideal)
Once again, slice and sauté the Courgettes until golden brown but this time leave out the Garlic. When done, allow to cool while you prepare the other ingredients.
Begin by toasting a handful Pinenuts. To do this, place them on a dry frying pan and toast over medium heat until they start to change colour.
Wash and dry about 1/2 Lettuce.
Make a dressing by mixing Olive Oil and Balsamic Vinegar (again about 4:1 should do it) with pinches of Salt and Sugar.
To put everything together, toss the Lettuce leaves (tear them first if they're too big) and Pinenuts with the dressing and put on a plate or platter. Scatter the Courgette slices and small rounds of Goat's Cheese (Ricotta would also be lovely) on the Lettuce leaves and serve.
And if you fancy something more substantial try…
Courgette Gratin with Tomato and Parmesan (for 2)
You'll need:
- 1 Medium Onion
- 3-4 Cloves Garlic
- 1 Tin Chopped Tomatoes
- 3 Medium Courgettes
- 80gr freshly grated Parmesan
- Basil Leaves
Make a Tomato sauce by sautéing a medium Onion in Olive Oil over a lowish heat until soft and beginning to change colour (this will take about 15 minutes). Add a 3-4 roughly chopped cloves Garlic and continue cooking for a few more minutes until the Garlic has softened. Add a tin of chopped Tomatoes, a teaspoon Sugar and a generous pinch Salt. Continue cooking over a low to medium heat until the Tomato has reduced by at least half. Check your seasoning adding more Salt if necessary and a little more Sugar if the sauce seems bitter. Cook for a further 5 minutes then remove from heat.
While the Tomatoes are cooking, slice and sauté the Courgettes till golden brown.
To finish the dish, put a little Tomato Sauce on the base of a small ceramic gratin dish followed by a layer of Courgettes, some grated Parmesan and a few torn Basil Leaves if you have them. Continue layering the Courgettes, Tomato and Parmesan until everything has been used ending with a layer of Parmesan. Grill until golden and eat hot, warm or cold.
Pasta with Garlic, Courgettes and Chilli (for 2)
You'll need:
- 2 Medium Courgettes
- 1/2 Fresh Red Chilli
- 2-3 Cloves Garlic
- freshly grated Parmesan Cheese
- Enough Pasta for 2
Slice and begin frying your Courgettes along with 1/2 fresh Chilli in a generous dash of Olive Oil. While the Courgettes are cooking put on enough pasta for 2 (any kind works fine). When the Courgettes start to change colour add 2-3 cloves Garlic finely chopped. Be sure to keep moving the Courgettes and Garlic on the pan so the Garlic doesn't burn.
When the pasta and Courgettes are ready mix together adding plenty of freshly grated Parmesan Cheese, Salt, Black Pepper and a little more oil if necessary. Serve immediately.
Variation: Instead of the Chilli you could throw in a handful of Capers at the end.

subset: commoncrawl


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Posted by Brigitt Mayer on February 22, 2017 in Education, Psychology · 0 Comments
Dr. Sanjay Gupta looks at the science behind keeping calm.
Source: CNN
April 2, 2012
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August 2, 2013
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January 13, 2014
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Download Black Bi Cuckolding# 15
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The Magic Circle, clandestine as it may sound the purpose of this organization somewhat matches this awe-inspiring name. This is the organization of magicians all over the world and it binds its members in an oath of secrecy. Any of its member found breaching this promise is expelled from the group. It takes the magicians' years of practice to develop the skills of enchanting the viewers. The aura of secrecy is important to attract sincere students towards the world of magic. In order to learn magic tricks, a magic store that can provide you with the essential props and equipment is necessary.
Books you can read for learning magic
Books can help you learn magic the best. Look for some books on the subject at a reliable online magic store, your local library or a book shop. The book for teaching magic to beginners with teach you many tricks and also reveal to you the kinds of magic genres available to you. You might take a fancy to the psychological style of magic as perfected by the likes of Derren Brown, or become interested in close-up magic for which the likes of David Blaine have become popular. Even if you simply want to perform at children's parties, these books are needed.
Taking magic lessons
Look out for lessons in magic in your area. There are some local councils which provide magic lessons as a part of higher learning courses. If you want to gain expertise, the Davenports of London, oldest family run magic business of the world may just be what you are looking for.


text:
In our presentation last week we ended the discussion with the subject of the style quizzes that can be found all over the internet and in magazines. This new fascination and obsession with defining your style according to an expert continues to become more and more popular throughout our current society. There is this need to take control of your own life through the way in which you look and therefore the way you are perceived by others. The obsession with answering a set of questions to understand yourself and to understand how you can better yourself is very interesting and reflects a lot about our constantly changing culture.
This scientification of fashion speaks very loudly for the purpose of fashion for many people. People use fashion to be perceived a certain way, and instead of choosing what they think will look good on them or what they think will make them be seen a certain way, people are only comfortable asking the experts. Is this because we have started being so critical and harsh in the policing of fashion? There is an overwhelming interest in what is fashionable and what is not fashionable– this can be easily seen through the blow-up of shows revolving around experts telling other people what clothes look good and what clothes do not look good. Although there has been a lot of signals about the democratization of fashion, and all of these messages make sense, there also seems to be a strong hierarchal system still in place. People do not trust their own opinions, and therefore are constantly looking to others for help.
The only difference is that now there is all of this technology to open up the playing field for what it means to be an "expert". Now people are not only taking cues from the elite of fashion, but they are taking cues from people that may seem more relatable; these people can be found on blogs, vlogs, Facebook, etc. In this way, there does seem to be a democratization of fashion.
Some questions to think about:
What do you think fashion quizzes say about the personality of our society? Do you think they are helpful in the fashion world, or do you think they limit us by categorizing us?
Have you ever taken a detailed style quiz-do you think the results fit your style?
Who do you get your style advice from and why?


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What does the future of search engine optimization have in store for us? Columnist Pratik Dholakiya looks at recent trends to explain the direction our industry is headed in. The post The four pillars of the future of SEO appeared first on Search Engine Land.
Please visit Search Engine Land for the full article.
from Search Engine Land: News & Info About SEO, PPC, SEM, Search Engines & Search Marketing http://ift.tt/2df7GeU


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Researchers a step closer to understanding how deadly bird flu virus takes hold in humans
New research has taken a step towards understanding how highly pathogenic influenza viruses such as deadly bird flu infect humans.
Nov 19, 2018
New research has taken a step towards understanding how highly pathogenic influenza viruses such as deadly bird flu infect humans.
Nov 19, 2018
The Togo government said it is taking urgent measures to combat an outbreak of the avian flu virus, the country's state broadcaster said on Saturday.
Aug 27, 2016
Ghana has banned the sale and transport of live poultry after the H5N1 virus killed thousands of birds, while there has been no record of human infection, the ministry of agriculture has said.
Jul 16, 2015
A recent study with Kansas State University researchers details vaccine development for two new strains of avian influenza that can be transmitted from poultry to humans. The strains have led to the culling of millions of ...
May 21, 2015
Bird flu is spreading among wild birds, chickens and turkeys across much of the United States but health authorities said Wednesday there is a low risk of people getting sick.
Apr 22, 2015
Highly pathogenic avian influenza (HPAI) H5 viruses of Eurasian origin continue to circulate and evolve in North American wild birds.
Apr 02, 2015
Since 2003, the H5N1 influenza virus, more commonly known as the bird flu, has been responsible for the deaths of millions of chickens and ducks and has infected more than 650 people, leading to a 60 percent mortality rate ...
Mar 03, 2015
Nigeria on Wednesday confirmed that five states have been hit with the H5N1 strain of bird flu, resulting in the deaths of tens of thousands of poultry but no human cases.
Jan 21, 2015
Health authorities in Egypt on Thursday reported the country's eighth death this year from bird flu.
Dec 11, 2014
Egypt reported on Wednesday four new deaths from bird flu, taking to seven the number of people that the H5N1 virus has killed in the country so far in 2014.
Dec 03, 2014
Influenza A virus subtype H5N1, also known as "bird flu," A(H5N1) or simply H5N1, is a subtype of the Influenza A virus which can cause illness in humans and many other animal species. A bird-adapted strain of H5N1, called HPAI A(H5N1) for "highly pathogenic avian influenza virus of type A of subtype H5N1", is the causative agent of H5N1 flu, commonly known as "avian influenza" or "bird flu". It is enzootic in many bird populations, especially in Southeast Asia. One strain of HPAI A(H5N1) is spreading globally after first appearing in Asia. It is epizootic (an epidemic in nonhumans) and panzootic (affecting animals of many species, especially over a wide area), killing tens of millions of birds and spurring the culling of hundreds of millions of others to stem its spread. Most references to "bird flu" and H5N1 in the popular media refer to this strain.
According to the FAO Avian Influenza Disease Emergency Situation Update, H5N1 pathogenicity is continuing to gradually rise in endemic areas but the avian influenza disease situation in farmed birds is being held in check by vaccination. Eleven outbreaks of H5N1 were reported worldwide in June 2008 in five countries (China, Egypt, Indonesia, Pakistan and Vietnam) compared to 65 outbreaks in June 2006 and 55 in June 2007. The "global HPAI situation can be said to have improved markedly in the first half of 2008 [but] cases of HPAI are still underestimated and underreported in many countries because of limitations in country disease surveillance systems".
This text uses material from Wikipedia, licensed under CC BY-SA


text:
Gabriele Annan
- The Architect of Desire: Beauty and Danger in the Stan ford White Family by Suzannah Lessard
Weidenfeld, 352 pp, £18.99, March 1997, ISBN 0 297 81940 2
The subtitle is a promise: 'Beauty and Danger in the Stanford White Family'. It promises mystery and its unravelling, and delivers a new literary genre: a steamy bouillabaisse with puzzling lumps of biography, autobiography, genealogy, Freudian family romance, thriller and psycho-philosophical pronouncements floating about in it. Stanford White is the author's great-grandfather. He was a glamorous turn-of-the-century architect in New York, very sought after in his time and still admired today; though most famous, perhaps, for his death. In 1906 he was shot dead while watching a performance of Mam'zelle Champagne at the Roof Top in Madison Square Gardens (which he designed). The trial that followed has been described as the most sensational in the States until O.J. Simpson came along.
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Vol. 19 No. 5 · 6 March 1997 » Gabriele Annan » Heritage
page 7 | 1902 words


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You're currently viewing the personal website of Alvin Tan. The views expressed on this site are my personal opinions and do not necessarily reflect my employer's or any other organization views in any way.
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Well I don't know about you, but I have a thing for floral print. A MAJOR thing. So a floral blazer? Well, it was a done deal. Here are 4 ways to wear it:
The easiest way to wear it is with a t-shirt and jeans. (Bonus points if you wear them with colored jeans/cords) Just adds that extra sum'n sum'n to an otherwise plain outfit.
A good casual Friday look would be with a flippy green skirt and a chambray shirt. (I'm pretty much a walking advertisement for LOFT at this point….. they should pay me)
Of course floral print with stripes. It is the new classic print mix combo. Get to know it!
I was putting together another look with this black sweater dress and decided that the floral blazer looked awesome with it! Sometimes the best looks are literally thrown together last minute. Over the knee boots and a mini dress, how could you go wrong?
Similar Floral Blazers:
Jewelry from Bindhi & Brutus!


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Delicious, fresh dining options
At Lynn, you'll enjoy a range of fresh and seasonal dining options campus-wide. And the best part? Our amazing dining staff is here 24/7, so if you need a midnight study-break snack, we've got you covered.
Each of our dining locations are managed by Sodexo, a leader in Quality of Life services and a partner to more than 850 colleges and universities in the United States and Canada.
Elmore Dining Commons
Located in the Student Center, the Elmore Dining Commons is the hub of on-campus dining and serves breakfast, lunch and dinner daily.
- Eclectic and ever-changing cuisine—everything from macaroni and cheese to international specialties
- Vegan (Lynn received PETA's second highest vegan rating), dieting (400 calories and below), gluten- and dairy-free options
- Permanent outdoor grill
- Homemade desserts and ice cream bar
- Take-out is available with the purchase of our green-friendly reusable containers
- Round-the-clock dining
Also located in the Student Center, Christine's—our market-fresh bistro—offers a variety of drinks, freshly packaged meals and treats to–go.
- Starbucks coffee, espresso, Frappuccino and tea
- Fresh fruit smoothies and raw juices
- Sushi bar
- Salads, sandwiches, paninis, hummus, wraps, flatbreads, breakfast sandwiches and artisan pizza
- Freshly made desserts and pastries
- Milkshakes
Monday–Friday, 7 a.m.–7 p.m.
Perper Coffee House
Located in the Eugene M. and Christine E. Lynn Library, Perper Coffee House provides a selection of homemade and readily available drinks and snacks—slightly different from the selection at Christine's.
- Coca-Cola products
- Energy drinks
- Chips, cookies, chocolates and candy
- Pastries
- Fresh fruit
- Starbucks coffee, espresso, Frappuccino and tea
Monday–Thursday, 7 a.m.–11 p.m.
Friday, 7:30 a.m.–7p.m.
Saturday, noon–7 p.m.; Sunday, 1–11 p.m
Throughout the year, Lynn's dining staff sponsors special events such as: Meet the Chef, Pop-Up Dining, Text and Tell, Culinary Battle Royale, Elements dinners and Celebration of Nations.
Meal plans
Resident students
Meal plans are required for undergraduate residential students. The room and board fee includes participation in the Silver dining plan. You may upgrade to the Gold or Platinum plans.
|Included with room and board
|+ $150/semester
|+ $300/semester
Commuter students
Undergraduate commuter students may purchase silver, gold or platinum meal plans. The rates for these plans are independent of room and board and should not be viewed in relation to the overall lodging cost. Please note that these costs are per semester and expire at the end of each semester.
|Silver + three guest passes
|Gold + six guest passes
|Platinum + one guest pass
The following costs are per semester and expire at the end of each semester. They do not carry forward to the next semester regardless of the usage.


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London's prices are as mad as their cabbies! In this post I will cover how to have a cheap holiday or backpacking experience without going bonkers in the process.
In this post I will cover:
- How to get to London for cheap
- Cheap and ree accomodation in London
- Eating Cheaply in London
- Seeing London Cheap and Free
- How to stay long term in London
- More ways to save money whilst travelling
After travelling for 9 months through Europe and the Middle East, I can tell
you that London is much more than I expected! I thought it would just be another Australia with bad weather and grumpy white people. To my delight I was wrong - it did have bad weather and grumpy pale people, but it was also an incredibly multicultural experience.
Getting there cheaply
Before we get into the cheap flights, you should first be decided on which of the 4 airports you want to fly to because a flight may be cheap, but the additional cost of getting into London itself from the airport can be quiet hefty and you should include it in the total flight cost.
There are a few flight travel websites you can use, but they mostly seem to
feature the main expensive airlines.
This site on the other hand only focuses on the discount airlines, you tell it
where you want to go and it tells
you which discount airlines go there: http://www.whichbudget.com
Cheap and Free Accomodation
Prices keep going up and down depending on demand, so it is difficult/
pointless for me to list them. You will more likely benefit if you book through
Hostelbookers.com and compare the prices for yourself. The good thing about this booking site is that unlike its main competitor hostelworld, it doesn't charge a US$2 booking fee on top of the 10% deposit. A nice saving in itself.
The other option of course is to join http://couchsurfing.org – a worldwide network for making connections between travellers and the communites they visit. People offering their couches for free! A worldwide phenomenon. At last check their were over 1000 people in the UK willing to spare a couch give it a go, but remember to read what people have already said about someone whose couch you are planning on staying on.
Cheap Food
I would usually recommend trying the local food in every country you go to, but in the case of the UK, besides Fish 'n' Chips, what local food??? If you are looking for a seriously cheap backpacking experience, most serious backpackers know already to cook in the hostel kitchen. Why not use a cheap supermarket in the UK like the locals do (I recommend Sainsburys) . Save the money for your drinking habbit, you'll need it.
Or, if you've done the AO thing and your over your problem and still want to try some local food, why not check out Time Out's reviews of budget food in London – starting from 8.55 pounds.
Seeing London Cheap and Free
There are many free museums in London, including the main British museum which showcases stolen or 'borrowed' cultural pieces (including the stolen Greek Elgin Marbles). For a list of the many free museums, click here.
You may also be interested in a free tour of London. There is a company called New Europe tours which offer free 3 hour tours of London every day and also in all the major cities of Europe. How can they be free? you ask, what is the catch?
Technically it is free because the guide relies on your donations. At the end
of the 3 hrs, people are asked to pay what they thought it was
worth, if you didnt enjoy it you are welcome to pay nothing.
I have been to four or five of these in different cities and they vary in
quality but are generally very good or excellent. Find them here.
Want to stay here 6 months or longer?If for some reason you enjoy London or are generally a little bit sadistic, and have a recognised University Degree in just about anything, you can stay in the UK and teach in their highschools. Contact their Immigration and Education departments for more information.
More ways to save money whilst travelling
Also, if you're looking for more comprehensive tips on saving money wherever you go, you might consider the following two books:
> The real way to get cheap flights


text: Athletes, coaches and athletic directors have battled more than opponents this spring season. The weather has continually disrupted practices and competitions for all spring sports. The annual Northwestern Mutual Financial Network Hub City Four Star Track and Field Meet scheduled for today at Swisher Field in Aberdeen has added its name to the list of victims of the weather. The meet, which would have included approximately 25 high schools in Class A and B, was cancelled due to the weather. Two area seniors are among those who are disappointed that they won't have an opportunity to compete today. Dana Riter of Waubay and Darren Dell of Aberdeen Roncalli were both looking forward to the Four Star Meet. Riter, the defending Class B champion in the long jump, was going to compete in the high, long and triple jumps to go along with a leg on the 400-meter relay team. She has a couple of favorite tracks including Swisher Field. "Estelline has nice pits and mats," said Riter. "I look at the ones in Aberdeen and Groton because they have nice tracks. I don't think I've been doing as well as last year. It's been hard to get outside." Riter has already automatically qualified for the state meet in all three jumps. She first qualified for the state track meet in a relay as a seventh-grader. She missed the state meet as an eighth-grader but has been to every one since then. This week Riter ranks sixth in Class B in the long jump with a leap of 16 feet, 1 inches. The state's fourth best shot putter in Class A with a mark of 52- , Dell had participated in the Four Star Meet since his freshman season. Although the Cavaliers practice at the old site formerly called Swisher Field, Dell rates the field events area at the new Swisher Field very high. "I love throwing at new Swisher Field," he said. "It's a cool place to throw. It has different options for discus and the shot put areas are good." Dell could get another opportunity to compete at Swisher Field when the Cavaliers host the Region 1A Meet on May 15. Currently, he has his sights set on capturing the school record in the shot put. The record is 53-3, a distance he has recorded indoors and in practice. "Getting the school record in the shot put would be awesome. I've done it lots of times in practice. I threw 54 feet indoors but that doesn't count. Outdoors, I've thrown over the record numerous times. The main thing is focusing. The shot feels like it's getting pretty close," he said. The Sioux Falls Warrior Invitational hosted by Sioux Falls Washington scheduled for today has also been cancelled. Aberdeen Central's varsity was scheduled to compete there. INTERNET Men's annual bowling meeting Monday By American News Sports Staff The Aberdeen Men's Bowling Association will wrap up the season with its annual meeting. The association's annual meeting will be held Monday at 7 p.m. at the Village Bowl. All Aberdeen bowling association members are invited to attend. The meeting agenda includes the election of board members, a report on the annual city tournament, and any old or new business from the floor. For more information, contact Leonard Willett at (605) 226-1901.


text: This course focuses on the ecological processes and conservation management tools relevant to the survival of free-ranging mammal, bird, reptile and amphibian populations. Students will utilize a diversity of approaches ranging from computer exercises to field research to address wildlife ecology and conservation issues. Topics discussed include wildlife habitat assessment, population abundance and density estimates, nutritional ecology, wildlife disease management, as well as endangered species restoration, both in the US and international context.


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Look what I got in the mail today! It's new product from Whisker Graphics!
Since I'm on the Design Team there, I often receive a box in the mail. It's like Christmas!
Look at these new twines! Did you ever have a telephone repairman (they were all men when I was little!) come to work on your street, you know when phones needed WIRES?!?!? After they left there were always small lengths of colorful wire left on the ground! (I still have some!) That's what these new, delicious Divine Twines remind me of! And look at the brand spankin' new SOLID twines!!!! I already have plans for them...
Tag--you're it! These TAGS are to dye (hee hee!) for! They are powdery soft, festive colors that I can't wait to craft into ..... something, I don't know what just yet! And the Bitty bags, oh the Bitty Bags, in all their glorious polka dotted-ness.
And so I can keep track of when I submit my monthly Design Team projects--a handy & fun desk calender! There are a couple of different styles you can order.
Come back next week to see what I make when I share my October project!


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VITA 57 Serial and GPIO FPGA Mezzanine Card (FMC)
FMC-SER0 is an FMC HPC single-width module designed to interface with any VITA 57 host board such as Kontron VM6250 and VM6050 SBCs or VX3830 FMC carrier.
The FMC-SER0 is a VITA 57 mezzanine which features a High Pin Count (HPC) FMC connector and a 50-pin TYCO 0-787171-5 front connector for SA build, FMC-SER0 features two wrapping areas to select additional ground or GPIO on the connectors.
|High Pin Count (HPC) FMC connector and 50-pin TYCO 0-787171-5 front connector
Kontron Modular Computers S.A.S. Service and Support Offering
This data sheet contains a detailed description of all the support and service offering from Kontron Modular Computers S.A.S, including the Long Term Supply (LTS) Services.
[ support-brochure-03-2018.pdf, 0.85 mb, Jun 28, 2018 ]
FMC-SER0 datasheet
[ fmc-ser0_20170704_datasheet.pdf, 1.36 mb, Aug 31, 2017 ]
VITA57 Development Kit User's Guide
[restrictions apply]
[ sddtf79-3e-vita57-dvpt-kit-ug.pdf, 0.42 mb, Sep 11, 2017 ]
VPX Folder 2011
[ folder_vpx_web_2011_11137.pdf, 0.52 mb, Nov 27, 2013 ]
Kontron Services Brochure
[ kontron-services-brochure.pdf, 0.37 mb, Nov 19, 2015 ]
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Hey Tea Birds!!
Welcome to my BRAND NEW!!! feature!! It's called 'Make it Week' and once a month, for a whole week I will take over my entire blog with tutorials! I hear you all cheering, and I'm here cheering with you (can I get a WOOT?!) It will consist of as many tutorials as I can physically post in a week (as well as the possibility of guest tutorial posts!! Message me if you want to take part!
As well... At the bottom of each post I would LOVE you all to post YOUR tutorial posts! New and old!
Just to share the joy of crafty crafty tutorials! (or foody- Im not fussy, just hungry for tutorials!)
I would love love love you to share this with your followers to spread the tutorial word!
I hope you like this new feature!
are there any tutorials that you would like to see?
Jess xox


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- Description
The In Touch Cream Blush is a portable, creamy stick blush which comes in five different colours. This is a beautiful alternative to powder for a flush that's soft, dewy and natural. This easy-to-use stick allows for a simple, flawless application in one easy swoop. And don't forget your lips. The colours are perfect for them, too. The addition of pure cocoa powder gives it a fragrance and taste that smells just like your favorite truffle. With just the swipe of the blush stick, rich colours of pinks and purples stay in place all day for a beautiful, luminous appearance that glows from within. Because Jane Iredale's products are free of talc, a common filler used in conventional makeup, it only takes one sweep of In Touch on the apples of cheeks for a sheer wash of colour.
- Ingredients
IngredientsMineral, Paraben Free
- Reviews
Write Your Own Review
- Shipping Info
Shipping Info
How long will my order take to be dispatched?
If the products in your order are showing as 'Ready for Dispatch' then they will usually be sent on the next available business day or same-day if you order before 12pm AEST. Products that are not in stock will generally be shipped within 2-5 business days.
How long will my order take to arrive?
Once dispatched, you will receive a tracking number via email. It usually takes 2-4 business days for express delivery and up to 7 days for standard delivery. Express next day delivery is only available for addresses in Australia Post's next day delivery network. New Zealand orders can take up to 10 business days due to customs clearance. Please note that delivery timetables are guidelines provided by Australia Post and will vary based on your location. We are not responsible for any delays in delivery by Australia Post.
Is in-store pick up available?
Click & Collect for online orders is available in Western Australia. Our premise is located at Duncraig Shopping Centre in Perth, Western Australia. Orders are available for pickup on the next business day after the order is placed. You will receive a text message when your order is ready.
How much does it cost to have my order delivered?
If you spend over $89, delivery throughout Australia is FREE via Standard Delivery. For orders under $89, delivery starts at flat rate of $6.95. View the full table of rates below:
Orders Over $89 Orders Under $89 Standard Delivery (3-7 Business Days) FREE $6.95 Express Delivery (2-4 Business Days) $6.95 $11.95 Pick-Up Next Business Day (WA orders) FREE FREE International Delivery (New Zealand) $19.95
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