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Monday, October 31, 2011
Happy Halloween
This Monday, we are staying meatless only because Baby Ruth and Snickers happen to be vegetarian.
Since it is going to be a night full of candy and sweets, I will leave you with one vegetable before we go out trick-or-treating.
Maybe the veggies are growing on the kids after all?
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Thursday, October 27, 2011
green bean casserole (with real green beans!
Isn't it funny how different families interpret traditions differently? Like almost everyone I know has Santa come down the chimney on December 24, but not at all in the same way. Does he wrap his gifts or doesn't he? Doe he give the children all of their gifts, or are some of them from Mom and Dad? Does he leave a note on the cookie plate or just some crumbs? Does he bring everything the kid asked for and more? Or does he pick and choose from the wish list?
And then there is Thanksgiving. While nearly everyone has a turkey, there are those families who wouldn't dream of veering from a standard set of side dishes, and those who like to try something new every year. Cranberry sauce or cranberry relish? Canned or fresh? Should the stuffing go int he bird or in a casserole? Can you believe my husband's family doesn't care whether there is a pumpkin pie or not, as long as the chocolate pies are fresh and plentiful?
Anyway, I had never heard of green bean casserole until I met my husband. You know the one, with the French's dried onions on top and the recipe that comes on the side of the onion can? (I mean the casserole has onions on top, not my husband). Well, apparently, in his family that has almost no traditions whatsoever for any holiday, the green bean casserole is not to be left out of Thanksgiving.
So, when I mentioned to my mother that my new boyfriend would come to Thanksgiving and he really loved this green bean casserole stuff, she said, "Just the one with the Campbell's soup and the fried onions? No problem. I can make that." What? You know about that stuff, Mom? I've never eaten it!
Anyway, for better or for worse, the green bean casserole with the mushroom soup and the freeze-dried onions graced the Thanksgiving table unfailingly for many years. Somewhere in the ensuing 18 years it got, ironically, dropped from Thanksgiving at my in-laws. My mother, however, will always make it for my husband if we are going to be at her house on Thanksgiving.
So when we got our first green beans in our Abundant Harvest box at the beginning of the summer, my husband said "We could make green bean casserole!" I made
. When we got our next batch my husband said "We could make green bean casserole!" I made
green bean fries
. And one week I made a
green bean salad
and one week I even wrapped green beans into little
bacon-y bundles
. I roasted them and blanched them and sautéed them. But I didn't make green bean casserole. I mean, the point of green bean casserole is to take a bag of green beans out of the freezer, a can of soup and a can of onions out of the pantry, combine and bake. It really doesn't taste good and it is really unimpressive. Why invest a lot of time and effort into
Well of course you know where this is going. When I got the fresh box this last Saturday, I went to put the green beans away in the refrigerator... right next to the green beans from the week before. Okay, I said to myself, this is silly. Whatever am I going to do with TWO huge bags of green beans? And then this little voice in my head (that sounded eerily like my husband's voice) said "You could make green bean casserole."
Oh, okay!!! I'll do it!
So I googled it, and I found Alton Brown's recipe for
"The Best Ever Green Bean Casserole."
I think that is a little like saying "The best ever blank sheet of paper." Or "The best ever square of sidewalk." I'm not going to argue that it
the best ever, but really winning that title doesn't give you too much in the way of bragging rights.
However, (and I feel like I say this a lot on this here blog) although I went into this a little dubiously, I was very pleasantly surprised. This turned out to be very different from the traditional old frozen beans and mushroom soup standard, despite the fact that it is made with green beans, soupy mushrooms, and crisped onions. It is, of course, fresher and crisper. It is creamy and mushroomy, but lighter, and the beans actually taste like beans. I know, it's a strange concept.
At any rate, it was a hit at our house, and I guess if you are going to make green bean casserole, this is the one to make. It is delicious, for a casserole. It is far crisper and more flavorful than the name casserole might connote. And the onions are to die for. It just doesn't hold a candle to green beans wrapped in bacon. But then, bacon is a very unfair competitor.
So, here is Alton Brown's recipe. I didn't change a thing.
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
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Tuesday, October 25, 2011
Bok choy and carrot slaw
As I promised yesterday, here is my recipe for bok choy slaw. It has soy and sugar in the dressing, which turns out to be a really awesome combination of sweet and salty.
My inspiration for this slaw (other than the fact that I had a head of bok choy in my
Abundant Harvest Organics
box to use up) was twofold. One, I just had no desire for sautéing or stir-frying the bok choy. I just wasn't int he mood for limp greens. Two, it was one of those days where I needed most of the meal to be prepared ahead of time, so that I could get dinner all wrapped up and served in just a few minutes once we got home from lessons, classes, and clubs.
It seems, more and more, like most days are one of those days. Oy vey.
Anyway, this slaw was a hit. It was just what I needed... crisp and flavorful, easy to make, and holds up well in the fridge. As a matter of fact, after serving my husband and myself one serving each for dinner, I ate the rest of it with lunch the next two days. I didn't share, and I don't feel bad about it. It held up well for two days, but I doubt it would do much beyond that. The bok choy was absorbing enough of the dressing by the second day that it was starting to go limp.
It would work well as a salad to bring to a pot luck, as you can toss it and dress it ahead of time without it going yucky.
Bok Choy Slaw
Maine Food and Lifestyle
1 larg
e head of bok choy, cut cross-wise into thin strips
2-3 carrots, shredded
1/4 cup finely chopped chives
1/c cup sliced almonds
2 tablespoons toasted sesame seeds
4 Tablespoons vegetable oil
2 Tablespoons rice vinegar
2 Tablespoons sugar
1 Tablespoon soy sauce or tamari
1 Tablespoon toasted sesame oil
¼-½ teaspoon freshly grated ginger
Cut the bok choy into thin strips by rolling the leaves tightly together and cutting thin slices off of the end of the roll. Shred the carrots. Toss the bok choy, carrots, chives, almonds and sesame seeds in a large bowl and set aside.
Make the dressing by whisking together the remaining ingredients.
Pour the dressing over the salad and toss to make sure the dressing gets evenly distributed.
This is good served right away, and even better a few hours later!
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Monday, October 24, 2011
roast eggplant sandwiches
I think I mentioned before that I am not the world's biggest eggplant fan. I don't have anything against the suckers, but they aren't something I ever find myself craving. But see, that's the thing with getting a
CSA box
. You don't get to just eat the stuff you are craving, or the stuff that's your favorite. You eat the stuff that gets harvested each week, whether you wanted it or not. The amazing thing about
Abundant Harvest Organics
is that, due to it being a cooperative of sorts between many farms, there is much more variety than any one single farm could provide on its own. As a matter of fact, years ago we tried a CSA share from a small farm located practically in our neighborhood. They were swell folks, but there was only so much kale that my newlywed self and my young groom could eat in a week. On the other hand, Abundant Harvest makes sure that my box has a whole bunch of variety not just within each box, but also between weeks.
Part of what I love about this whole veggie box experience is the creativity and the new experiences it provides for myself and my family. It has certainly made us all try lots of new things we hadn't before... and likely never would have! And even things that aren't necessarily new are sure making their way into our diets far more that they used to.
For example, the eggplant. Whether I was looking for it or not, there it was.
I though about a few different ways I could prepare it, and as I considered and tossed out such ideas as eggplant parmesan and eggplant lasagna, I finally settled on eggplant sandwiches.
I followed
the recipe
that I found on allrecipes.com, and LOVED it! My husband said, "If we were in a restaurant right now, I would already be planning to return... and place the same order." I take that as a compliment in highest form.
Anyway, the sandwich is very simple... it's just eggplant and some other very delicious ingredients stacked up. Somehow they turn out to be an amazing combination that tastes amazing and is very simple to prepare. Other than mixing up the garlic mayonnaise (which I recommend doing in advance to let the flavors meld) and quickly roasting the eggplant, all you need to do is build the sandwich. I served these with some slaw I made out of bok choy and carrots... and I will give you that recipe tomorrow.
For now, enjoy this one!
Eggplant sandwiches
enough for 2 tall sandwiches
1 medium eggplant, sliced 1/2 inch thick
some olive oil (enough to brush the eggplant slices)
1/4 cup mayonnaise
2 cloves garlic
2 (6-inch) sandwich rolls
1 medium tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh basil leaves
If you can, prepare the mayonnaise ahead of time and refrigerate. Simply mince the garlic cloves and stir into the mayonnaise. If it is going to sit for any length of time, be sure to refrigerate.
Turn on the broiler element in your oven.
Slice the eggplant and lay out on a baking sheet. Brush both sides with oil. Place the baking sheet in the oven, about 6 inches from the broiling element. Cook for about 10 minutes, or until nicely toasted.
Split the rolls in half and toast. (I do mine by simply placing them, cut side up, directly on the oven rack and leaving for about 3-4 minutes to toast under the broiler). You can use your toaster or toaster oven if you prefer. It's less risky, since they go from toasted to black pretty quickly.
Spread the mayonnaise on the roll. Stack up the roasted eggplant, tomato slices, feta, and basil leaves.
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Thursday, October 20, 2011
dorset apple cake
I am trying out this idea of a blogging party. I think. Is that what you call it? Or is it a link party? It's called the Improv Challenge. But it's planned very well in advance, so I am not sure where the Improv part comes in. Anyway, I was invited to this ... um, event, and I felt so very much like I am in the "in" crowd. Of course, I let them know that I would have to check my schedule and maybe pencil them in, just so I could seem even cooler. Really, though, who doesn't like being invited somewhere? Or some
, as the case may be? I was rather touched.
I guess there will be a link to me, and down below all of my incessant rambling I am giving you a link to them. And by "them" I mean a whole bunch of other people who are participating. You need to click on that link and see what other, more creative people did to rise to the challenge. I can only imagine how inferior I am going to feel when I see what everyone else comes up with.
The challenge this month was to create something with apples and caramel. I think these people might be more of bakers than vegetable artisans, so we'll see how long our relationship goes before we have to claim artistic differences and go our separate ways. However, I must say we are off to a fabulous start. Maybe it's just the honeymoon stage, but they want me to use apples, and my
Abundant Harvest Organics
box this week contains many many tart green apples. You know how much I love to use up the items in that box! And if you don't know, welcome to my blog. This is where I complain about using up the vegetables and fruits that pour into my home at alarmingly speedy rates.
So, I was planning to cook something with these tart apples long before I got the invitation to be challenged. Or to improvise. Or to party or link or play along.
One Thanksgiving, many many years ago, my sister-in-law hosted both sides of her family at her home. One of the guests was her grandmother, who had met her grandfather while he was stationed in Germany during World War II. She fell in love with the American soldier and followed him to the land of the free. Along with all of her worldly possessions, her grandmother brought a recipe for apple cake from the Motherland. And
she did some other things for 50 years, before she brought apple cake to my sister-in-law's house for Thanksgiving. The cake was very very dense and rich and delicious. And it had apples in it. And I remember
Großmutter mentioning that the cake called for no wet ingredients, but rather the moisture came entirely from the apples that were mixed in with all of the dry ingredients. Other than that, about all I can remember is that it was brownish (probably from cinnamon?), it was an entire sheet cake, and the dog ate all of the leftovers before morning.
Well, I always meant to get that recipe. But like many things I mean to do, I kept putting it off. And since my sister-in-law's grandmother died a few years later, I waited too long. I tried googling apple cake recipes. I tired search parameters like "German" and "no liquid" and "dense" and everything else I could think of. But I haven't found anything that seems like the right cake.
In other words, the cake I made here, today, has absolutely nothing to do with the old German grandmother I met at Thanksgiving long ago.
But it is a very delicious, not-too-sweet, dense apple cake, from the other side of the pond.
This one just happens to be small and round as opposed to a sheet cake. It happens to contain no cinnamon whatsoever. And it is from Dorset, in England, which is on the same continent but the other
side of Germany in WWII. So, basically the similarities are that it is made with apples.
I found the recipe for this when I was searching for that other cake. And although I tweaked it here and
there to fit my needs, I am sure glad I stumbled on Dorset Apple Cake. I flipped it upside down by putting the apple slices in the pan first, sort of like a pineapple upside-down cake. I left out the sultanas, once I learned that they are actually
(yuck!) and I added some brown sugar to the top (which became the bottom) before baking, so it would have a nice caramel-y layer. I don't know this counts as a recipe with "apples and
caramel" for this party/link/improv/event, but it's what I am submitting.
It's not too sweet. It is really like a coffee cake. It doesn't have much in the way of liquids, and that turns out to be okay, because it has tons of apples that release their juices as they bake. This particular cake happened to go to the second grade teachers at my kids' school, after taking all 80 second graders on a field trip to the Nature Center where they met owls and went on hikes. If those teachers don't deserve a token of my appreciation, who does? And now I have hit two of the grade levels at school. Kindergarten, I am looking at you next!
The measurements are a bit wonky (as they say in and around Dorset, England), because I had to calculate all of the measurements from grams and ounces and tins to cups and teaspoons and cake pans. Bear with me, it's worth it.
Dorset Apple Cake
(which mostly came from this recipe
1 3/4 cup flour
1 teaspoon baking powder
8 teaspoons cornstarch
1 stick cold butter (plus more for the pan)
1/2 cup sugar
1/2 pound apples, peeled, cored, and diced (about 2 cups)
1 egg
1 tablespoon milk
2 more apples, skins still on, sliced into very thin wedges
1/4 cup brown sugar
First, preheat the oven to 375 fahrenheit, and prepare a 9-inch round baking dish by buttering it.
Sift together the flour, cornstarch, and baking powder. Cut the butter into small pieces and cut it into the flour mixture with a couple of forks or a pastry blender. The result should be a coarse, crumbly mixture. Stir in the chopped apples and sugar.
In a small bowl, lightly beat the egg. Stir in the milk. Add this mixture to the flour and apple mixture. It will be very dry, but do your best to get it evenly distributed. Set this batter aside.
Slice two apples into very thin slices, and arrange them in concentric circles in the pan.
Carefully (so as not to disturb the arranged apples), put the batter into the pan. It is very dry and lumpy, so lightly press down on it to make it take shape.
Sprinkle the brown sugar over it all. This will caramelize in the oven, and give the cake a nice sweet, caramelly bottom once it is inverted.
Bake for 30-40 minutes, until it is just starting to turn golden.
Let it cool before taking it out of the pan. If some of the apples stick in the pan, just gently release them and tuck them back where they belong of the top of the cake!
And now, go enjoy some other ways people interpreted "apples and caramel."
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Wednesday, October 19, 2011
What do salsa the condiment and salsa the dance have in common?
They're both made better by a margarita.
Although I wish I could say that I spent the day dancing the salsa with a handsome man named Javier, I can't. What I can say is that I spent a day canning salsa. As a matter of fact I canned enough salsa to last far longer than any relationship with Javier would.
When I say I spent a whole day, I really mean it. It was one of those days where I was in and out a lot, but in between, from 7 in the morning until 8 at night, I was chopping vegetables and boiling jars. This salsa recipe, that I got from the Ball Complete Book of Home Preserving, is not complicated. It doesn't need crazy ingredients or require unheard of steps. It just makes an enormous batch of salsa, and therefore requires an enormous amount of time chopping. As a matter of fact, when the kids asked what was for dinner, I looked around the kitchen and said, "hmmm...salsa?" There wasn't anything else to be had!
Actually, I felt a little bit like a pioneer while making this. Not like
Pioneer Woman
(she can do anything With élan and verve that I ain't got.). And not like those Mormon pioneers who came across the plains with their 18 children and covered wagons. Goodness knows I couldn't have done it without a drink at the end of one of those days of trekking across the wilderness. I felt rather like the kind of pioneer who "puts up" the veggies at the end of the harvest. The person who had to preserve the food because when the summer ended, there would be no more tomatoes for another 9 months, and the would need it to last through the winter.
We only had four tomato plants, but they were prolific this year! Those tomatoes plus the tomatoes I got in the
Abundant Harvest
box turned out to be more than we could use all at once for a couple of weeks there. And so, the canning. Like I said, this recipe makes a heap of salsa. It used up all the tomatoes that were threatening to fall apart on the kitchen counter, plus some other spare parts slowly dying in the fridge. It does take a ton of chopping, but it makes a ton of salsa. And around here, a ton of salsa is a good thing (balancing out those margaritas and all). In the end, I had 6 pint jars plus 3 8-ounce jars of salsa. Yum.
I followed the Ball recipe exactly. I rarely follow a recipe 100%, but with canning I wasn't going to take any chances. If you want to preserve it, you have to be really careful with acid levels, so that bacteria doesn't grow when it's in the jars. Since botulism doesn't go as well with margaritas, I decided to just be safe. And so, here it is:
Zesty Salsa
Use whatever type of chili peppers your family prefers, and add hot pepper sauce if your tastes are even more daring.
10 cups of chopped, cored, peeled tomatoes
5 cups chopped, seeded green bell peppers
5 cups chopped onions
2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano, or jalapeno
1 1/4 cups cider vinegar
3 cloves garlic, finely chopped
2 tablespoons finely chopped cilantro
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
1. Prepare canner, jars, and lids.
2. In a large stainless steel saucepan, combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt, and hot pepper sauce, if using. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. Ladle hot salsa into hot jars, leaving 1/2 inch head space. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase until finger-tip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8-ounce and pint jars for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool, and store.
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Tuesday, October 18, 2011
apple chips
Got a couple of hours to sit back and let your oven work for you? Want your house to smell great? Want to make a treat that is healthy and delicious?
Well, step right up! This here is the greatest snack ever invented. It will cure bad weather blues, scurvy, and all kinds of aches and pains. It will give your skin a healthy glow, reverse air pollution, and empty the landfills. It will even make your dog mind you.
Okay... at least it is healthy and delicious. And it does make the house smell good. All appley and cinnamony and delicious.
These apple chips require just apples. If they are particularly tart, you may want to add some sugar (I did), and if you like cinnamon with your apples, by all means don't hold back. You won't regret it.
For me, they translate into a good way to transport apples in lunch bags without getting complaints about them turning brown and yucky.
Really, all you do is core the apples and then slice them really thin (get out your mandolin), and bake them for a long time at a low temperature. They are so easy, the hardest part is keeping the kids from eating them before you have a chance to pack them into lunch boxes.
Set the oven to 250. Line a baking sheet with parchment paper. This is a must. You will never scrape them off the pan if you don't.
Lay the apple slices out in a single layer, and sprinkle on sugar and cinnamon as desired. Bake them for 2 hours, until the are dried and crispy.
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Monday, October 17, 2011
bell peppers stuffed with quinoa, tomatoes, beans and cheese
Woo hoo! I got meatless Monday back on track. I got lost for a couple weeks there, but now I am back. One in a row.
For our Monday dinner, I wanted to find a way to use up some green bell peppers from the AHO box, but most recipes for stuffed peppers that I could find are made with rice and ground beef or turkey. After thinking a while about this, I decided to use one of the oldest vegetarian tricks in the book... substitute beans for meat, and therefore lose the animal, but retain the protein.
Instead of rice, I went for my new favorite grain, quinoa. (Okay, technicality police, I know it's not a grain. It's the seed from a plant related to the tumbleweed. But really? Tumbleweed? Let's just think of it as a grain. It goes down a little easier that way.) Ever since my
fist quinoa experiment,
I have been using it instead of rice just about everywhere. I like it better, and supposedly it is nature's miracle. So I feel better about eating it.
Anyway, I took the quinoa and I took the beans and I saved some tomatoes from death on their vine, and I added some cheese and I stuffed the peppers. Oh my oh my. What a delicious dinner. Lucky for me, there was enough for two days of leftovers! (You may not end up with so much to eat tomorrow. I have kids who won't tough most of what I make, and that leaves more for me. This recipe should serve 4-8, depending on whether you are using it as a main dish or a side.)
This recipe is loosely based on one I found at
Vegetarian Times
. I have to warn you, it takes about 2 hours from start to finish!
Stuffed Bell Peppers
4-5 tomatoes, chopped (about 2 cups)
2 tablespoons olive oil
1 onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, minced
1 tablespoon ground cumin
3/4 cup quinoa
2 cups vegetable broth
pinto beans (again, I used some that my husband cooked, but you could use a can. I used about the equivalent of one can of beans)
1 1/2 cups shredded cheddar cheese
bell peppers (I used 9 very small peppers, because that is what I had. I imagine that 4-5 average peppers would use up this amount of stuffing. But if you have some extra stuffing leftover, lucky you! It makes a great burrito for lunch!)
First, chop the tomatoes. Reserve as much liquid as you can from the cutting board. Place a small colander into a baking dish on your counter. Put the tomatoes into the colander and let the juice drain into the baking dish. This will help steam the peppers when you bake them, as well as keep them from sticking to the dish). Set this aside to drain while you prepare the rest of the dish.
Heat a skillet over medium-high heat. Add the oil, and then the carrots, onion, garlic, and cumin. Saute for about 5 minutes, until the carrots and onions are soft.
Add the quinoa and vegetable broth and bring it all to a boil. Reduce heat to low and cover. Let it simmer for 20 minutes, until the liquid is absorbed and the quinoa is fluffy. At this point, start heating the oven to 350.
When the quinoa is done cooking, stir in the drained tomatoes, beans, and about half of the cheese.
Cut each pepper in half, and remove the ribs and seeds. Stuff each pepper with a mound of the filling, and place them in the baking dish with the tomato juice.
Cover the pan with tin foil, and bake for an hour. After the hour, remove the foil, sprinkle the rest of the cheese evenly on the peppers, and bake for another 15 minutes, until the cheese is lightly browned.
Enjoy with some crusty bread and a big green salad!
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bell pepper|carrots|garlic|main dish|meatless monday|onion|quinoa|side dish|tomato|
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Thursday, October 13, 2011
Peanut Butter and Jelly Bars
A couple of weeks ago I
some of the things I love, and some of the things I hate about being in the kitchen.
One of the things I love is fixing after school snacks for my kids. I only have one or two mornings that I am home alone while everyone is at school, but I try to use those days to have a little surprise treat for when the kids get back.
Here is a new recipe I tried the other day which was happily gobbled up by some hungry young scholars. Over the summer I had experimented with making some strawberry jam without added sugar. It didn't go over so well. I can't blame the kids, actually. The flavor was good, but the consistency was closer to apple sauce than to jam. Needless to say, the peanut butter and jam sandwiches weren't very much appreciated. As a matter of fact, they weren't very much consumed. (Heh... remember the part where I hate packing lunch boxes?).
Well, the no-added-sugar jam went into these bars, and as long as you promise not to tell my kids, they shall never be any the wiser. Of course, you can make these bars with any jam or jelly that you like best.
Peanut Butter and Jelly Bars
(from Family Fun Magazine)
2 1/2 cups flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon cinamon
1 teaspoon salt
3/4 cup softened butter
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups peanut butter
1 1/2 cups jam
Preheat the oven to 350. Grease a 9x13 pan and set aside.
In a medium bowl, combine the flour, oats, baking powder, cinnamon and salt. In your mixer, combine the butter, sugar, and brown sugar. Mix on medium until well blended. Reduce the speed to low, and add the vanilla, eggs, and peanut butter. Slowly add the flour mixture and mix until it is all incorporated.
Spread about 2/3 of the mixture in the prepared baking dish. Spread the jam evenly on top of the dough. With the remaining dough, form mounds and place them in three rows of 8. This will allow you to cut 24 squares with one mound on top of each. Sprinkle any remaining crumbs evenly over the entire pan.
Bake it until is is golden brown, about 45 minutes. Let it cool, and then cut into squares to serve.
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Wednesday, October 12, 2011
Crock Pot Chicken Taco Soup
If you don't live in Southern California, you may want to just skip down to the next paragraph. It feels so wrong to say it, but I am getting so weary of warm sunny days! I am not in the mood for Halloween (which may explain the lack of work on the costumes that need to be done in time for a party in 10 days). I put out some decorations, but only because the kids asked me to. I wasn't feeling it. My friends and acquaintances are full of stories of apple and pumpkin and baking and roasting, and I am just not feeling it. I need to at least put on a sweater before I feel like having pumpkin pie. I know this is a silly complaint. I know I would be lamenting the rain or the wind or the snow if I lived anywhere else. But I don't. I live in Los Angeles and I am tired of sunshine. I want fall to feel like fall so I can feel like doing fall things.
One day last week it actually did rain. For one day it felt a little more like we were getting to a new season... time for roasting squash and baking apple pie. However, the vegetables are still coming off of summer. Which makes sense, because right after that rainy day we shot back up to sunny days in the 80s and 90s. I'm no farmer, but I imagine we have to have a few cool days in a row before the fall and winter veggies can ripen.
For one day, though, it was cool. For one day, I felt a desire to make a crock-pot dinner. It seemed like a good day for some comfort food, and we had a busy schedule, so coming home to a ready meal worked out great. Instead of a stew with carrots and potatoes, though, it was going to have to straddle seasons... a slow-cooked, warm, comforting meal made all out of summer veggies like tomatoes and corn.
I have to stop and wonder, though... why does "Crock Pot" cooking need to be "Canned Food" cooking? Just because I want something to be cooked slowly and to be conveniently ready for me when I get home, doesn't mean I want to just open a few cans of food and stir them together.
All of the recipes I found for taco soup asked for canned corn, canned tomatoes, canned beans, and a packet of taco seasoning. Instead, I went for the fresh(er) equivalents of those ingredients. It worked out great, and I am sure we saved at least a heart attack's worth of sodium by not getting all that stuff out of a can! (I did, however, include the bottle of beer that was in most recipes. I'm glad I did! It gave the soup a sort of yeasty, malty flavor.) I'm almost embarrassed to still call it Taco Soup. Somehow I feel this revamped, fresh-ingredient meal deserves a loftier name than "soup that is named after quasi-Mexican, Americanized food."
At any rate, here is Taco Soup that doesn't require a can opener whatsoever. Unless you buy canned beans. I am lucky that my husband likes to cook beans and freeze them, so that is what I use. If it were up to me, I would open a can of beans. So I am certainly not going to judge you canned-bean eaters.
Crock Pot Chicken Tortilla Soup
1 onion, chopped finely
1-2 cups (or 1 can) beans of your choice (I used pinto beans, but black or kidney would be good too)
4 cobs of corn, kernels removed from the cob
6 tomatoes, diced (and try to retain as much juice as you can)
1 bottle or can of pale beer
2 garlic cloves, minced
1 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon dried red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 1/2 teaspoons dried cumin
1 teaspoon salt
1 teaspoon black pepper
2 chicken breasts
shredded cheddar cheese
In your Crock Pot, combine the onion, beans, corn, tomatoes (and as much of the juice as you can keep), and beer. Add the garlic, chili powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper and stir to combine. Place the chicken breasts on top of it all, and push them down until they are just covered in liquid. Cook on low for five hours. Take the chicken breasts out, shred them with a couple of forks, and stir the shredded chicken back in. Let it cook for a couple more hours.
Top each serving with a bit of cheddar cheese. Serve it with a big green salad and some quesadilla wedges.
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Tuesday, October 11, 2011
zucchini and herbed ricotta torte
A few weeks ago I made a
hummus and roasted vegetable torte
that just rocked my world. Actually, it was the simple, four-ingredient, flaky delicious crust from Soma at
that was the world-rocking part.
And so, on meatless Monday yesterday, at about 4:45, when I had no idea what to make for dinner, I remembered Soma's awesome torte crust. Luckily I had all the ingredients on hand, and away I went!
After making the crust (this time with rosemary), I went about loading it up with the vegetables that are still lingering from last week's box. Ahem. That is to say that this week I am somehow faced with catching up on all the stuff we somehow didn't get around to eating last week, and at the same time tackling this week's bounty. I am not sure how this is all going to work out, but I guess there are worse problems in the world than having
too much
delicious, fresh, organic produce on hand.
Back to 4:45 yesterday. With my crust safely baking in the oven, I had 12 minutes of free time to figure out how to top it. We have no hummus on hand right now, but while rooting around in the fridge I found some ricotta. Perfect! Mixing the ricotta with some fresh herbs gave it plenty of zip, and topping it with a couple of the veggies I needed to attend to made it perfectly tasty. Again, I think it would make a perfect appetizer, cut into small squares. However, though, this time it was the main course here, served alongside a big salad.
And so, I give to you, my zucchini, tomato, and herbed ricotta cheese torte!
2 cups all-purpose flour
1 teaspoon salt
freshly ground black pepper
1 teaspoon fresh rosemary (or any other herbs you have on hand)
1/3 cup + 2 1/2 tablespoons olive oil
1/4 cup + 1 1/2 tablespoons very cold club soda
1 cup ricotta cheese
1/4 cup basil leaves, cut into thin slivers
2 tablespoons chives, chopped finely
2 garlic cloves, minced
1 medium zucchini
about 12-14 cherry tomatoes
crushed red pepper flakes
salt and pepper to taste
Preheat the oven to 400 degrees.
Mix the flour, salt, pepper and herbs together. In a separate small bowl, whisk the club soda and olive oil for a couple minutes, until they become creamy and well incorporated.
Pour water-oil mixture into the flour mixture, and combine with a fork
until there is no dry flour left. Using your hands, form the dough into a ball.
Divide the dough into two pieces and roll each one separately. Place the dough between two pieces of parchment paper, and roll in only one direction (not back and forth). Last time I did it, I went for a rectangle. This time, I let it take on the shape it wanted... a sort of loose oval.
Bake it for 12 minutes, until the crust is starting to become golden.
While it is baking, prepare the toppings:
First, mix the ricotta with the garlic, chives, and basil, and set aside.
Using a vegetable peeler (I used my new y-shaped peeler. For $4.99, it is giving me a whole new happy life in the kitchen! Why didn't I invest in this baby sooner?), cut the zucchini into thin ribbons. Cut the cherry tomatoes in half.
When the crusts are done, remove it from the oven and let it sit for a few minutes to cool a little bit.
Spread the ricotta mixture evenly over both crusts.
Spread the zucchini strips in an overlapping layer over the torts, and sprinkle with the crushed red pepper, salt and pepper. Place it back in the oven for about 10 minutes, until the zucchini starts to soften.
When it comes out of the oven, top it with the tomatoes, and cut into pieces.
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Thursday, October 6, 2011
Chewy Granola Bars
This recipe, I must admit, has nothing to do with vegetables. I know I am supposed to be the box lady and write all about the fresh fruits and veggies I
muddle through
deal with
enjoy from my big box of Abundant Harvest Organics each week. But it seems to me that the one recipe I end up giving to friends more often than any other is this recipe for chewy granola bars.
I wish I could remember where I got it. I feel bad that I am not giving credit where credit is due. It was a long long time ago, and I can't seem to find it on the internet anymore.
At one point I sent this recipe to a friend through her facebook inbox long long ago, and I have no idea where else I might have saved it. That means that every time I make them (although I pretty much have it memorized, I make them so often), or every time someone asks me to give the recipe to them, I go get it from facebook. I then have to search through my inbox to find the message thread that I started over a year ago. It's one of those "first-world problems," no?
Well, lucky for me, I have a first world solution. I will put the recipe here. Instead of searching through my
archives every week or so, I will search through my
archives! Aha! I got you, internet!
Why do I share this recipe so often? Because it is awesome!! These granola bars are easy to make, and last quite a while (shelf-life, that is. They don't last long with my kids around eating them). Plus, they travel well in lunch boxes and backpacks. And although they do contain quite a bit of sweetener and butter, I feel better that it is honey and brown sugar and butter instead of corn syrup and hydrogenated corn oil and preservatives. Or whatever that stuff is that we aren't supposed to be eating.
Plus... and this is no lie... my kids prefer these to every single kind of granola bar we have ever purchased. And believe me, we have purchased quite a plethora of granola bar varieties.
This recipe makes 24 medium-sized bars (although you can cut them larger and make fewer). I wrap them up in snack-sized bags, re-usable snack bags, or plastic wrap, depending on what I have clean and available. By individually wrapping them from the start, it makes it easy to pack a lunchbox or a picnic. They last a
couple of weeks in the pantry, or you can freeze some.
Chewy Granola Bars
2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup cashews, crushed
2/3 cup brown sugar
1/2 cup honey
4 Tbsp butter
2 tsp vanilla extract
1/2 tsp Kosher salt
Stir together the oats, wheat germ, sunflower seeds, and cashews on a rimmed baking sheet. Toast them in a 400 degree oven for about 10 minutes, stirring twice or more.
Meanwhile, mix the remaining ingredients in a medium saucepan and bring to a simmer.
Stir it all together, making sure the wet ingredients are evenly distributed throughout the dry ingredients, so it all sticks.
Line the bottom of your pan (I used a jelly roll pan but you could use a cake pan. They would just be thicker.) with waxed paper, and spray with cooking spray. Press the granola mixture into the pan. Put another piece of waxed paper on top, and press it all well so it all sticks. I use a rolling pin to make it all even and well pressed, but you can just use your hands. Peel off the top waxed paper as soon as you finish pressing the bars, so it doesn't get stuck.
Let it all cool, and then invert the bars onto a cutting mat. Peel off the remaining waxed paper and cut into bars.
You can wrap them individually, or you can keep them in an airtight container. If you plan to store them all together, layer parchment paper or waxed paper in between the bars.
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Wednesday, October 5, 2011
Eggplant fries
Eggplant fries? Sure! Why not?
Why should the potato, the sweet potato,
the zucchini
the green bean
, and even
the asparagus
have all the fun of being cut up and fried?
I saw a recipe for eggplant fries, which struck me as fabulous... and not
because I happened to have 2 large and 4 small eggplants in my fridge. Honestly, who needs 6 eggplants?
Anyway, I am never going to be the person who says "You know what sounds good right now? Eggplant!" However, I am really not opposed to it either. My husband, on the other hand, is an eggplant fiend. I think he ordered eggplant on our first three dates together. No lie.
But these fries turned out to be so delicious, that I ended up eating them all myself. That is right. I took a large eggplant, cut it up and baked it, and proceeded to eat every bite of it myself. In a million years I never could have seen that coming.
I didn't really follow the recipe I found. I decided to go with my past experience of making various veggie fries, and try a couple of those tricks.... I dredged them in milk and then bread crumbs, like I did the asparagus. And I baked them rather than frying, like I did the green beans and zucchini. I think the result is a very delicious, very easy, mostly good-for-you snack. Or side dish. Or entire meal for one, as the case may be.
Eggplant Fries
1 large eggplant
1/2 cup milk
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
1 tablespoon dried parsley
1/2 teaspoon garlic powder
Preheat the oven to 450. Lay a piece of parchment paper on a baking sheet, and spray lightly with non-stick spray. (I don't think it would be necessary to keep them from sticking, but it helps them get nice and golden brown).
Cut the eggplant into sticks about 1/2 inch wide, and as long as the eggplant.
Stir together the bread crumbs, parmesan cheese, parsley, and garlic powder.
Dip each piece of eggplant in the milk and then in the bread crumb mixture.
Bake for 10 minutes, then flip them all over. Bake another 10 minutes, until they are nice and golden brown, and crispy on the outside.
I dipped mine in ranch dressing ('Cause it was easy), but I can only imagine how great they would be in aioli or ketchup or marinara sauce. Enjoy!
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TOWN & COUNTRY'S 1st Quarter Hamptons Home Sales Report demonstrates a significant change in our markets. We have been reporting on the unusually active winter season and now the numbers prove indisputably the Hamptons markets are breaking national trends.
Markets such as Sag Harbor Village statistically posted eye-popping increases in all 3 criteria monitored by TOWN & COUNTRY with a 29% increase in the Number of Home Sales, 68.4% increase in the Median Home Sales Price and an impressive 95% increase in Total Home Sales Volume. Sag Harbor is no longer the East End's best-kept secret!
Shelter Island experienced reversal shifts with reductions in all 3 criteria…but when there is such little data (6 sales in an entire quarter) statistics get skewed easily.
Southampton Village realized a 67% increase in Number of Home Sales (from 9 to 15) and a 128% gain in Total Home Sales Volume from $21.5M to $49M year to year, yet the Median Home Sales Price shifted downward to $800,000 from $1.845M or a decline of 56.64%, but again few sales (9 in 2011 vs. 15 in 2012) cam make the Median Home Sales Price shift easily. Examining the 6 price categories in Southampton Village and you see the number of sales below $1M market was the driver with 9 of the 15 sales this year and yet in 2011 the number of sales under $1M was only 3 of the 9 sales.
Westhampton (which includes Remsenburg, Westhampton Beach, East Quogue, Quogue and Quiogue) realized the greatest increase in the Number of Home Sales with a 109% increase, which pushed the Total Home Sales Volume upward by 118%.
Looking at All Hamptons Markets Combined for 1st Quarter 2012 and you see all positive signs, further validatingTOWN & COUNTRY'S conclusion that the Hamptons markets are setting new benchmarks.
The water's perfect, time to jump in!
Judi A. Desiderio, CEO
**All information is deemed reliable and correct. Information is subject to errors, omissions and withdrawal without prior notice.

subset: commoncrawl


text:
Paleo 'Crackers'
Ingredients20 m servings 26
- Adjust
- Metric
Directions{{model.addEditText}} Print
- Whisk tapioca flour and flax seed together in a bowl. Quickly stir egg and olive oil into tapioca flour mixture; add enough water to make dough stick together. Turn dough onto a work surface and roll to about 1/8-inch thickness. Cut dough into preferred size.
- Heat coconut oil in a skillet over medium heat. Fry dough, working in batches if needed, in the hot oil until crackers are lightly browned, 2 to 3 minutes per side.
- Cook's Note:
- Add water by the tablespoon so you do not add too much water at once.
Nutrition Facts
Per Serving: 26 calories; 1.6 2.5 0.6 6 3 Full nutrition
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ReviewsRead all reviews 5
A good base recipe for a hearty cracker, but it is rather bland as written. It needs salt and either add seasoning in the dough or pair with a flavorful dip.
Great simple recipe! I've made these a few times though I add garlic powder and sea salt to the recipe. Once I also threw in Parmesan cheese! I call these Paleo Triscuits as they're a little ...
I haven't had a cracker in a gazillion years. I'm allergic to so many things. I've never made a cracker before, and these were to die for. Slight changes I made: - I added garlic salt, pepper...
These weren't all that bad but I did modify. I read they were too bland so I added 1/4 tsp of salt, 1/4 tsp of pepper. I accidentally made them too thick but they still came out decent.
Loved how easy this was to make for my first attempt at crackers. They cooked up good in the pan. But as someone else said, way too bland. I added a few things, but probably made it too spicy. W...


text:
He has urged Twitter users to use the hashtag #RevokeDrKafeel and use links of the #BRDOXYGENTRAGEDY in their tweets and urge the government to revoke his suspension.
A Twitter campaign to revoke Dr. Kafeel Khan's suspension order was announced on March 15. "It's been 18 months and I am still suspended. Even though the High Court has given me a clean chit, the Yogi government is neither revoking my suspension nor letting me serve," he said announcing the campaign, adding that he was being punished for a crime he didn't commit and he needed public support.
He has urged Twitter users to use the hashtag #RevokeDrKafeel and use links of the #BRDOXYGENTRAGEDY in their tweets and urge the government to revoke his suspension. "Please help me to raise my voice. I just tried to save innocent kids," he said.
In December 2018, talking straight from the Gorakhpur criminal court, Dr. Kafeel Khan said that things have not changed much in the last one and a half years. "What should have been finished in 90 days since the Supreme Court order, is still going on one and a half years later. No enquiry has begun," he said through a Facebook live video from his profile.
He added that he has to visit the court every 14 days just to sign some documents. Every other week he has to shuttle between Allahabad and Lucknow to appear either keep tabs on the probe initiated over his brother's attack or for his job. "They are neither revoking my suspension nor letting me serve," he said.
"Whatever the authorities are doing, I urge them to come to a decision. Either let me go or let me serve. People who have no role in the tragedy are being hounded, put in jails for a year and are left with no jobs. They have families and small children and everyone needs to earn their daily bread. I just have a message for the authorities and the government that you can intimidate us as much as you want, we will rise with a new spirit every day and we are not afraid of you," Dr. Khan said in the video.
He even requested UP CM Yogi Adityanath to expedite the enquiry through a letter on Tuesday. He urged him to request the authorities to come to a solution sooner.
In September, suspended paediatrician of BRD Medical College Hospital Dr. Kafeel Khan was arrested by Bahraich police for allegedly creating nuisance at the district hospital and later granted bail. A day after he was granted bail, Gorakhpur police arrested him and his brother for allegedly opening a bank account in a nationalised bank using fake documents.
He was arrested in September last year following deaths of around 30 children in August at the BRD Medical College. The kids had allegedly died of disruption in the oxygen supply in August 2017. In April this year, Khan got bail in the case but has been mired in different conspiracies along with a vicious attack on his brother ever since he decided to take on the authorities.
Dr. Kafeel Khan, the head of the encephalitis ward in the hospital, managed to save many lives and the parents in the hospital said that had it not been for his work, the number of deaths could have been higher.
However, this did not make Kafeel Khan a hero in the eyes of the administration. Khan was booked for criminal conspiracy, attempt to commit culpable homicide and criminal breach of trust by public servant, among others. The police filed the chargesheet in November 2017.
Lodged in a Gorakhpur jail since September 2, 2017, Dr Kafeel Khan in his letter alleged that he and others are being made "scapegoats" for an "administrative failure" at a higher level.
In one of the most extensive interviews, Dr. Kafeel Khan spoke to Human Rights activist Teesta Setalvad on the chilling accounts of what happened during the tragic 48 hours in August 2017. Dr. Khan was hailed as a hero initially and in a day's time, he was haunted as the most wanted. Even though the public got to know that it was the lack of oxygen which caused the deaths of children, we do not know everything that happened in-between.
Dr. Kafeel Khan dismissed point by point, all propaganda to the contrary. He also went on to describe how Yogi warned him and how he had to pay a heavy price for doing his duty. In one of the most chilling disclosures, Dr. Khan sought everyone's attention to what happened in the other departments of the hospital on the same days. The liquid oxygen had run out of supply to all the other departments as well, but nobody talked about it.
"I am a doctor; curing kids is my passion," Dr. Kafeel Khan said in this interview. He discussed what his plans are and what might happen if his suspension is not revoked.
Read Also:
The Tragic Hero Of Gorakhpur Hospital Tragedy: Full Text Of Dr Kafeel Khan's Letter
Is Dr. Kafeel Being Unjustly Accused in Gorakhpur's Children's Death Case?
We will not be scared into silence: Umar Khalid and Dr. Kafeel Khan


text:
Published at Sunday, July 14th, 2019 - 17:42:49 PM. Vanity. By Patricia Avare.
The bathroom these days add a touch of glamour and fill it with a pleasant feeling. You can select between the contemporary bathroom and classic bathroom. There is a huge difference between the contemporary and the classic bathroom. The basic components of the classic bathroom are:
When any one unit gets damaged, you don't need to chance the entire vanity. Just replace the unit that is damaged. The sinks can be embedded in the counters or they can be kept over the counters. Both these combinations look very good. When you are buying the bathroom vanities, make sure that the sinks are large and broad. Generally, the trend is to have white colored vanity sinks, but these days, people prefer multicolored vanity sinks.
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text:
Price: $7.16
Quantity: 1 available
Book Condition: FINE/Fine
As new except for library name stamped on title page and ends. Ribbon page marker
Title: Oh Wie So Herrlich Stehst du Da: wiehnachtsgeschichten vo Hamburger Prominenten fur den Michel
Categories: short Stories, GERMAN,
Publisher: "Hamburg, Germany", 1995
Binding: Hardbound
Book Condition: FINE/Fine
lb: 2.10 lb
Seller ID: 59H011
Keywords: FICTION / Short Stories (single author) "NOT KEPT AT STORE- if you would like to pick this up, please order the day before you want to pick it up. Use the ""pick up in store"" option for shipping at checkout.",


text:
Treatment regimens for pregnant women with falciparum malaria
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© 2016 Informa UK Limited, trading as Taylor & Francis Group. Introduction: With increasing parasite drug resistance, the WHO has updated treatment recommendations for falciparum malaria including in pregnancy. This review assesses the evidence for choice of treatment for pregnant women. Areas covered: Relevant studies, primarily those published since 2010, were identified from reference databases and were used to identify secondary data sources. Expert commentary: WHO recommends use of intravenous artesunate for severe malaria, quinine-clindamycin for uncomplicated malaria in first trimester, and artemisinin combination therapy for uncomplicated malaria in second/third trimesters. Because fear of adverse outcomes has often excluded pregnant women from conventional drug development, available data for novel therapies are usually based on preclinical studies and cases of inadvertent exposure. Changes in antimalarial drug disposition in pregnancy have been observed but are yet to be translated into specific treatment recommendations. Such targeted regimens may become important as parasite resistance demands that drug exposure is optimized.
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Joshua, Isaac B. (2003)Malaria is more prevalent today and the death toll is on the increase annually. It is one of the leading causes of morbidity and mortality worldwide and most of these deaths are in the poorest regions of the world. About ...
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text:
The environment wherein a given firm operates presents both challenges and opportunities to the organization (Lesca, 2013). Therefore, it is important for starting firms to analyze their business environment so as to establish an effective strategic position. The purpose of this analysis, the business environment is divided into the general and industry environment. General Environment The general environment refers to aspects that affect all business that operates in a given market. The proposed security firm will begins its operations in the American market. A significant environmental factor that affects businesses in this market is politics. Various political factors can affect the operations of the proposed security firm. These factors include taxation policies, policies on gun control and other security policies (Strom, 2010). However, these political factors do not have a significant implication on the proposed business as the policies are least likely to change in the foreseeable future. Another element of the general environment is the economy. Various aspects of the economy are likely to affect the proposed business including economic growth, the unemployment rate, interest rates, and inflation (Lesca, 2013). A high economic growth, low unemployment rate, low interest and inflation rates will favor the business by increasing the purchasing power of the targeted consumers. However, power economic performance is likely to affect the business negatively. Current trends indicate the performance of the U.S. economy will improve, in the near future. Social-cultural developments are another element of the general environment that is likely to affect the security firm. A significant social factor that is going to affect the business is people perception about security. With security threats such as terrorism becoming prevalent, people are likely to demand more security services (Strom, 2010). Another social factor that will affect the business is income. A spike in the earning level of the population will boost the demand for security services. Technological developments are also part of the external environments. Innovations in the technological field may present opportunities or threats to the business. Technological advancements are likely to give rise to sophisticated security threats; hence, they will increase demand for security services (Strom, 2010). Technological innovations may also introduce new and efficient ways of doing things; hence, they may increase the competitiveness of the firm. Technological advancements may also affect the business adversely by making the firms existing technologies obsolete. Industry Environment The industry environment refers to all factors that affect firms that function in a given industry. The Porters Five Forces model aids firm to analyze the industry environment by scrutinizing five major forces that operate in this environment. The first force is rivalry. Rivalry refers to the degree of competition among existing firms (Lesca, 2013). The U.S. private security industry has a high level of rivalry. The industry comprises of numerous players, both large and small. Big players within this industry include Wells Fargo, DynCorp, and AlliedBarton (Strom, 2010). Apart from these large competitors, the industry comprises of numerous small company. Strong rivalry implies that the proposed company needs to find sustainable ways of differentiating it services in order to compete. The second force is the threat of new entrants. The threat of new entrants in U.S. private security industry is high since the industry has minimal legal requirements and companies require relatively low amount of capital to start. Similarly, consumer switching costs is also low making it easy for new entrants to survive in the industry (Demsey, 2010). The only barrier to entry is the high degree of rivalry that characterized the industry. The proposed company will have to develop a strong brand identity and build customer loyalty in order to deal with this threat. Another force is the threat of substitutes. The term substitute refers to a service or product that can be utilized for the same intention as the companys product. The threat of substitute in the private security industry is negligible as there are very few substitutes to private security services (Strom, 2010). The only substitute is for the citizens to rely on the public security services, which does not provide certain aspects such as personal protection. Similarly, public security agencies cannot conduct investigations on private matters such as infidelity. The fourth force is the bargaining power of suppliers. The private security industry comprises of numerous suppliers including weapon manufacturers and vendors, IT solutions vendors, motor vehicle manufacturers and dealers (Dempsey, 2010). Some suppliers such as vehicle and weapon vendors are large and power; hence, have a strong bargaining power. This means that they are likely to charge high prices for their supplies. The proposed security company will deal with this threat by entering into strategic partnerships with other security firms so as to increase our bargaining power when dealing with these powerful suppliers. The final force is the bargaining power of buyers. The private security industry comprises of different categories of clients. Some clients are large and powerful such as banks, companies, education and other institutions (Dempsey, 2010). There are also small and fragmented customers such as individual home owners and people with troubled marriages. The proposed business targets the individual market. It seeks to provide security services to individual home owners and investigative services to people with troubled marriages. The bargaining power of these consumers is low; hence, the firm will be able to control prices. References Dempsey, J. (2010). Introduction to private security. USA; Cengage Learning Lesca, N. (2013). Environmental scanning and sustainable development. USA; John Wiley & Sons Strom, K. (2010). The private security industry. Retrieved from https://www.ncjrs.gov/pdffiles1/bjs/grants/232781.pdf
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text:
To James Madison from William C. C. Claiborne, 8 May 1804 (Abstract)
§ From William C. C. Claiborne
8 May 1804, New Orleans. "The enclosed proclamation of the Captain General of Cuba,1 was transmitted to me, yesterday by the Marquis of Casa Calvo, who has often expressed to me the desire of his Catholic Majesty to observe the Strictest neutrality during the present War.
"The emigration from the West Indies to Louisiana continues great; few vessels arrive from that quarter, but are crowded with passengers, and among them, many Slaves; I am inclined to think that, previous to the 1st. of October thousands of African Negroes will be imported into this province; for the Citizens seem impressed with an opinion that, a great, very great Supply of Slaves is essential to the prosperity of Louisiana: Hence Sir, you may conclude that the prohibition as to the importation, subsequent to the 1st of October,2 is a source of some discontent; Nay Sir it is at present a cause of much clamor, but I indulge a hope, that the Louisianians will very soon see the justice and policy of the Measure.
"In a former letter I stated that some repairs to the 'Governor's House' were much wanting;3 perhaps twelve or fifteen hundred dollars would effect all the repairs necessary to preserve it from decay; but, the expenditure of about Six hundred dollars would make the house comfortable."
RC and enclosure (DNA: RG 59, TP, Orleans, vol. 4); letterbook copy (Ms-Ar: Claiborne Executive Journal, vol. 13). RC 2 pp.; in a clerk's hand, signed by Claiborne; docketed by Wagner as received 14 June, with his notation: "Repairs of the Governt. House." For enclosure, see n. 1.
1. Claiborne enclosed a copy of Someruelos's 13 Mar. 1804 proclamation (printed broadside; in Spanish) reiterating Spanish neutrality and strictly forbidding all inhabitants of Cuba, native or foreign, resident or transient, from assisting either of the belligerents with any military supplies.
2. Section 10 of "An Act erecting Louisiana into two territories, and providing for the temporary government thereof," 26 Mar. 1804, forbade the importation of slaves from outside the U.S. and of slaves from within the U.S. who were brought into the country after 1 May 1798. It also restricted the movement of other slaves into Louisiana to those owned by U.S. citizens. The act was to take effect on 1 Oct. 1804 (U.S. Statutes at Large description begins The Public Statutes at Large of the United States of America … (17 vols.; Boston, 1848–73). description ends , 2:286, 289).
3. Claiborne to JM, 10 Jan. 1804, PJM-SS description begins Robert J. Brugger et al., eds., The Papers of James Madison: Secretary of State Series (7 vols. to date; Charlottesville, Va., 1986–). description ends , 6:330.


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Chris Fletcher endorsement of JT for Mayor
Chris Fletcher is former Auckland City Mayor, a former National Government Minister and a current Councillor for the Albert Eden Roskill ward. She is playing a key role in John Tamihere's Mayoral campaign.
When councillors are being told what to do by council staff like they call the shots, we have a problem.
When your Mayor appears more interested in pleasing his mates in Wellington than looking after ratepayers' interests, then there is a problem.
When you have a Mayor delegating everything behind closed doors to a small team of insiders, and the big issues are neglected, you know we have a problem.
When councillors are so bogged down in day-to-day meetings, they have no time to go out and meet the citizens they work for, you've got a problem.
I want council to work. We all want it to work.
But that's not going to happen until the right person is leading it.
Auckland needs a leader who understands what Aucklanders want and need, and who has the spine and the real world experience to get it for them.
The man I endorse has been a negotiator, a strong, determined and effective advocate, a Member of Parliament who was able to work with people right across the house, and a highly capable cabinet minister.
He has a keen legal mind and an even keener sense of justice.
He has successfully delivered a strong balance sheet that has enabled Te Whānau o Waipareira Trust to be a local, national and internationally recognised whānau which has consistently delivered a complete range of services to people in need over many years.
In that time the Trust's balance sheet has grown by 90% and with all the services it offers its people, it is a perfect demonstration of what strong capable leadership can deliver.
That kind of leadership is what this city is crying out for.
This city needs a strong leader who will sort things out.
This city needs a leader who knows how to get the best out of people and unite them.
This city needs a man who has committed his life to helping people.
This city needs John Tamihere.


text:
Reading through my website and the past blogs I had posted, I realized that I haven't really given you a geographical location in which everything from the time of the adoption is taking place. Maybe I did this intentionally? Keep you guys in suspense?
In any case, everything is taking place in the South. Specifically in Myrtle Beach, SC. The girls arrived there over 10 years ago, and we were waiting for them to walk in that front door. The rest will be described throughout the following posts.
If you need to establish a story foundation and maybe a background, check here to make sure you got everything straight.
Posted In General


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|20 Feb 2014
External Hard Disk, Unknown, Not Initialized ! No Unallocated Space.
I'm new to this forum.
My external hard disk (Seagate) is detected in the task bar after connecting, but not visible in "My Computer".
It is visible in Device manager under Disk Drives but not under USB.
There are few threads in this forum which are similar to mine, except that their Drives are visible in the Disk Management as Unallocated Space, mine is not.
I've tried all tools, tried in Windows XP still no solution.
Is there any way to atleast recover the data !!!!!!!!!
Your reply is appreciated !!!!!!!!
|My System Specs
|20 Feb 2014
Hi Pradeep,
Welcome onboard.
" I have tried all tools" - can you please enumerate what all tools?
Have you tried running the Seagate SeaTools for Windows to diagnose/repair.
If not check your external drive now.
|My System Specs
|20 Feb 2014
Tried Seagate Manager - Cannot recognize the Drive!
Tried Seagate Sea Tools - Basic Scan did not work!, Short and Long Scan Failed! Advanced Scan not tried due to warning! (Loss of Data)
Tried Partition Wizard - Cannot detect the drive!
Tried connecting the drive directly to the mother board through SATA cables (CD-DVD ROM), detected in the boot menu but not detected when booted from C Drive.
Tried in Linux as well still no solution!
|My System Specs
|20 Feb 2014
You seem to have tried out everything. Good. Now it looks like the drive is a goner. *scratching my head*
I presume you tried 1, 2 and 3 with the drive in its original external case and 4 and 5 as a secondary drive (out of its enclosure)
Now looking at the Windows Disk Management screenshot in your first post , was it as an external drive or internal drive? If it was as an external drive how does it look like as an internal drive?
Well, I am just looking for anything that can give a ray of hope.:)
Without waiting for your reply, the only thing I could suggest is check whether PhotoRec could recover whatever data remains uncorrupted if it can recognise the drive.( If the HDD had been overwhelmed by a deluge of bad sectors which Seatools cannot repair then the possibility of most data having been corrupted already cannot be overruled. If Photorec could be run then there is some possibility of recovering some data since PhotoRec does not look for a file system but goes after the underlying data..)
Guide to using PhotoRec recovery software.
|My System Specs
|20 Feb 2014
Hi Jumanji,
Thnks for your immediate response.....
Internal Drive - I did not remove the enclosure, rather i removed the Adapter from the External Hard Disk Drive which converges to a USB, and directly connected the Power and Data cable from the mother board (CD-DVD ROM).
Is it advisable to break open the case ????
|My System Specs
|20 Feb 2014
Oh! yours is a Seagate GoFlex drive. That I would infer is as good as taking the drive out and connecting in case of other or most other external drives..Still when directly connected without the adapter what did Disk Management show? In other words, I would like to see the Windows Disk Management with and without the adapter.
And so,no, I do not advise breaking it up.
Try PhotoRec. ( I am going out and will return late)
|My System Specs
|27 Jan 2017
Windows 10 64bit
Sorry for posting in old thread but Hey did you find any solution for that problem . I am facing the exact same problem with my seagate drive . And help will be appreciated
|My System Specs
|Thread Tools
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text: "; _cf_contextpath=""; _cf_ajaxscriptsrc="/CFIDE/scripts/ajax"; _cf_jsonprefix='//'; /* ]]> */ 3404 Skyland Dr, Loganville, GA 30052 - Search Access Every Home Instantly! Free Access in Seconds Name E-Mail Phone Number(will be used as your password) Continue to Homes ›› Already a Member? Login ›› X CLOSE Member Login Login E-Mail Login Phone Number(your phone number is your password) Login Now ›› Create an Account ›› X CLOSE firstname.lastname@example.com Favorites Recent Homes Sign In Home Search Homes Search All Homes Search Condos / Townhomes Search Neighborhoods Search Schools Featured Homes Homes Just Listed New Homes Foreclosures Basement Homes Finished Basement Homes Golf Course Homes Waterfront Homes Short Sales Sell Your Home Contact Us Menu HOME SEARCH SELL CONTACT GO BACK SEARCH ALL HOMES SEARCH CONDOS / TOWNHOMES SEARCH NEIGHBORHOODS SEARCH SCHOOLS FEATURED HOMES HOMES JUST LISTED NEW HOMES FORECLOSURES BASEMENT HOMES FINISHED BASEMENT HOMES GOLF COURSE HOMES WATERFRONT HOMES SHORT SALES Search Gwinnett County Loganville None Skyland Dr 3404 Skyland Dr 3404 Skyland Dr, Loganville, GA 30052 For Sale $498,400MLS Number 8647901 3 Bedrooms3 Bathrooms1 Half BathsSquare Footage - Unknown PHOTO GALLERY JUST REDUCED!!! Custom brick ranch home with finished basement on approximately 9.63 acres with massive workshop/barn with separate drive! Do not miss out on this picture perfect private farm close to all the amenities. Gated drive and fenced pasture. Teen / in-law suite in basement along with unfinished storage area with boat door. 3 bedroom 3 1/2 bath, hardwood floors, updated eat in kitchen with granite and large laundry room. This is an extremely well built home. Fenced pasture area and workshop/barn with electric is perfect for a home business. CountyGwinnett NeighborhoodNone Year Built1976 Lot SizeMore than 5 Acres Taxes$2,181 High SchoolSouth Gwinnett Middle SchoolGrace Snell Elementary SchoolRosebud BasementYes Finished BasementYes Master on MainYes 3404 Skyland Dr - Map & Directionsview in Google Maps Traveling East on Highway 78 in Snellville, take a right on Skyland Drive and go approximately 1.5 miles and property is on the left 3404 Skyland Drive. Summary of 3404 Skyland Dr 3404 Skyland Dr has 3 bedrooms and 3 bathrooms located in Loganville GA, Gwinnett County. This property is listed for sale at $498,400 and is currently active and accepting offers. Bedrooms Lower - 1Bedrooms Main - 2Bedrooms Upper - 0Full Baths Lower - 1Full Baths Main - 2Full Baths Upper - 0Half Baths Lower - 0Half Baths Main - 1Half Baths Upper - 0Fireplace Type - Total Fireplaces - 1Construction - Brick 4 SidedConstruction Status - ResaleCooling Source - ElectricCooling Type - Central,Heat PumpDate of Possession - At ClosingDays on MLS - 59Energy Related - Roof Vent Fans,Storm Doors,Storm WindowsFireplace Location - Heating Source - ElectricHeating Type - Heat PumpHome Warranty - NoInterior - Bookcases,Cable TV Connections,Foyer - Entrance,Hardwood Floors,Pulldown Attic Stairs,Recently Renovated,Separate Shower,Tile Bath,Tile Floors,Walk-in ClosetKitchen Equipment - Convection Oven,Dishwasher,Icemaker Line,Microwave - Built In,Range/Oven,RefrigeratorKitchen - Laundry Location - Laundry Type - List Agreement Type - Exclusive Right To SellLot - Lot Dimensions - Original List Price - 498400Photo - Broker Will Provide PhotoPossible Financing - Property Type - Single Family DetachedRoof Type - Sale-Rent - For SaleState - GAStatus Category - ActiveStories - 1 StoryStyle - Ranch,TraditionalTax ID - R5035 021Virtual Tour Available - NoWater Description - Water-Sewer - Septic Tank courtesy of byer realty Pat & Michelle Jonescall for more info770-310-5974 Ask a Question Add to Favorites Send to a Friend Schedule a Showing Request More Info None Homes Our Financing Partner Lou Sarris Senior Loan Officer Lic. Office: 770-722-0062 Direct: Fairway Mortgage Contact Us Pat & Michelle Jones firstname.lastname@example.com direct. 770-310-5974 Office Keller Williams Realty Atlanta Partners 4495 Atlanta Hwy Building A Suite 100 Loganville GA 30052 office. 678-287-4300 Quick Links Search for Homes List with Us Search All Neighborhoods Read Our Blog Contact Us All information deemed reliable but not guaranteed and should be independently verified. The data relating to real estate for sale on this web site comes in part from the Broker Reciprocity Program of the Georgia Multiple Listing Service (GAMLS). Real estate listings held by brokerage firms other than the Georgia Multiple Listing Service (GAMLS) are marked with the Broker Reciprocity logo and detailed information about them includes the name of the listing brokers. Each brokerage office is independently owned and operated.Site updated Oct/23/2019. Website by Mega Agent Websites © 2019 - Site Map - Agent Login


text:
Airdrie voyeurism case results in charges against California man
Indecent images from 2014 have prompted Mounties in Airdrie to lay multiple voyeurism charges against a San Diego man.
Police became aware of the numerous photos and videos last October after a tip from the public, depicting several adult women who appeared unaware they were being recorded, said Airdrie RCMP Const. Dan Martin.
Assisted by the RCMP's Technological Crimes Unit, investigators determined the images were recorded at the suspect's home in Airdrie using some sort of hidden camera.
Facing five counts of voyeurism is 45-year-old Troy Scott Young — a dual Canadian-United States citizen whom police believe is currently living in San Diego, California.
A warrant has been issued for Young's arrest.
On Twitter: @bryanpassifiume


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2018 Bowdoin Men's Soccer News
Moctar Niang Named Men's Soccer All-AmericanNovember 29, 2018BRUNSWICK, Maine – Bowdoin College men's soccer senior Moctar Niang (New York, N.Y.) has been named an All-American in honors announced by the United Soccer Coaches this week.
NESCAC Announces Fall All-Academic, All-Sportsmanship TeamsNovember 28, 2018BRUNSWICK, Maine - Eighty-two Bowdoin student-athletes have been recognized in NESCAC All-Academic and All-Sportsmanship honors announced on Wednesday.
Men's Soccer Trio Recognized in All-NESCAC HonorsNovember 08, 2018BRUNSWICK, Maine – The Bowdoin College men's soccer team placed three members on the New England Small College Athletic Conference teams announced on Thursday by the league.
Men's Soccer Suffers 1-0 Setback to AmherstOctober 28, 2018AMHERST, Mass. – The Bowdoin men's soccer team lost a tightly contested NESCAC Quarterfinal at Amherst on Sunday afternoon in a 1-0 final.
Men's Soccer Earns Fifth Seed For NESCACs, Heads to Amherst SaturdayOctober 25, 2018BRUNSWICK, Maine – The Bowdoin College men's soccer team will travel to Amherst for the quarterfinal round of the 2018 NESCAC Championship Sunday.
Men's Soccer Falls In Overtime To TuftsOctober 23, 2018BRUNSWICK, Maine – The Tufts University men's soccer team scored with 1:53 remaining in regulation and then buried the game-winner in overtime to clinch the top seed for the 2018 NESCAC Tournament.
Moctar Niang Named NESCAC Player of the WeekOctober 22, 2018BRUNSWICK, Maine – Bowdoin senior Moctar Niang (New York, N.Y.) has been named the New England Small College Athletic Conference Men's Soccer Player of the Week.
Men's Soccer Upsets Fifth-Ranked Connecticut CollegeOctober 20, 2018BRUNSWICK, Maine ? The Bowdoin men?s soccer team upset fifth-ranked Connecticut College with a 1-0 victory to hand the Camels their first loss of the season on Saturday afternoon.
Big Second Half Lifts Men's Soccer Over BatesOctober 17, 2018BRUNSWICK, Maine – The Bowdoin College men's soccer team scored three times in a span of 11:27 in the second half to stun Bates on Wednesday afternoon, 3-1.
Men's Soccer Battles Williams to 1-1 DrawOctober 14, 2018WILLIAMSTOWN, Mass. – Harry Cooper's first half goal led the Bowdoin men's soccer team to a 1-1 draw against Williams on Sunday afternoon.
Men's Soccer Forces Overtime Tie at HamiltonOctober 13, 2018CLINTON, N.Y. – The Bowdoin men's soccer team played to a 1-1 double overtime tie at Hamilton on Saturday afternoon.
Lockwood's Game-WInner Gives Men's Soccer Road Win at ColbyOctober 09, 2018WATERVILLE, Maine – Luke Lockwood scored with 12:35 remaining in regulation to give the Bowdoin College men's soccer tema its fifth straight win, 1-0, at Colby on Tuesday afternoon.
Men's Soccer Tops Trinity 3-1 For Homecoming VictoryOctober 06, 2018BRUNSWICK, Maine – The Bowdoin men's soccer team picked up its fourth straight win in a 3-1 final over Trinity on Homecoming Saturday.
Men's Soccer Topples Thomas 2-1 In Monday MatchupOctober 01, 2018BRUNSWICK, Maine – Matty McColl converted on a tie-breaking penalty kick in the 74th minute to lift the Bowdoin men's soccer team to a 2-1 win over visiting Thomas College on Monday afternoon.
Men's Soccer Silences Huskies 6-0 on Wednesday NightSeptember 26, 2018GORHAM, Maine – The Bowdoin men's soccer team scored four second half goals to cruise to a 6-0 win over host University of Southern Maine on Wednesday evening.
Byrd Scores Early As Men's Soccer Secures 1-0 NESCAC Victory at MiddleburySeptember 22, 2018MIDDLEBURY, Vt. – Drake Byrd scored the game-winning goal just under 11 minutes into the game to lift the Bowdoin men's soccer team to a 1-0 win over host Middlebury on Saturday afternoon.
Men's Soccer Falls to Cardinals in Saturday MatchupSeptember 15, 2018MIDDLETON, Conn. – The Bowdoin men's soccer team dropped a 2-0 decision to Wesleyan on Saturday afternoon.
Men's Soccer Holds Off Husson To Return To Win ColumnSeptember 11, 2018BRUNSWICK, Maine – The Bowdoin College men's soccer team used a pair of second half goals and held off a late flurry to defeat Husson, 2-1, in a non-conference match at Pickard Field on Tuesday afternoon.
Monks Shut Out Men's Soccer in Sunday MatchupSeptember 09, 2018BRUNSWICK, Maine – The Saint Joseph's College men's soccer team kept its shutout streak alive with a 1-0 victory at Bowdoin on Sunday afternoon.
Amherst Edges Men's Soccer in NESCAC OpenerSeptember 08, 2018BRUNSWICK, Maine – The Amherst College men's soccer team rode a first-half goal and held off Bowdoin, 1-0, in a NESCAC men's soccer match played Saturday at Pickard Field.
McColl Sets Single-Game Assists Mark As Men's Soccer Blanks UNESeptember 04, 2018BRUNSWICK, Maine – Bowdoin senior Matty McColl set a new program record with four assists in the Polar Bear men's soccer team's season-opening 4-0 win over the University of New England on Tuesday afternoon.
Season Preview: Bowdoin Men's Soccer Opens Campaign TuesdayAugust 29, 2018BRUNSWICK, Maine - Coming off another successful season, the Bowdoin College men's soccer team opens its 2018 slate on Tuesday, September 4 at home against UNE.


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Auntie Bee's Indestructible Blueberry Muffins
My Great-Auntie Bee is one of the most beautiful souls.
And one heck of a great cook. Every time I visit her she always cooks us a hearty dinner followed by something scrumptious for dessert. In our house, if it's one of Auntie Bee's recipes we know it's a winner. Last time I was in the Maritimes at her cute little house on a hill, I told Auntie Bee how many different ways of making these muffins I'd tried. To my surprise, she followed with stories of how many different ingredients she's swapped into recipes over the years - including her own. We talked about how once you become comfortable with cooking and baking methods, flavour combinations and different ingredients, you can really begin to expand your recipe repertoire and adjust to your own nutritional needs.
I have tried many substitutes in this recipe - everything from whole wheat flour, 1:1 (cup to cup) gluten-free flour + no wheat germ, almond milk, soy milk, a flax egg, a chia egg, egg replacer, to different types of berries. No matter what, they are still tasty and remain my favourite recipe to bake.
Blueberry Wheat Germ Muffins
- 1 3/4 cups all purpose flour
- 1/3 cup wheat germ
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup milk
- 1/4 cup oil
- 1 cup fresh or frozen blueberries
Combine flour, wheat germ, sugar, baking powder and salt - stir to blend well. Beat egg, milk and oil in a small bowl. Add liquid ingredients all at once to dry ingredients. Stir just until all ingredients moistened. Fold in blueberries. Fill well greased muffin tin 2/3 full. Bake at 400F for 15-20 minutes. Dip top of warm muffins in sugar if desired.
Makes one dozen muffins.


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LOOK: Kris Aquino almost wore this gown to the 'Crazy Rich Asians' Hollywood premiere
MANILA, Philippines – It's been a few weeks since the Hollywood premiere of Crazy Rich Asians, but the memory Kris Aquino's glamorous emerald carpet look is as dazzling as ever.
The actress, who plays a Malay princess in the movie, stunned the world in a bright yellow modern Filipiniana gown by Michael Leyva, along with jewelry from Cebu-based brand Diagold. (LOOK: Kris Aquino dazzles in yellow at 'Crazy Rich Asians' premiere in Hollywood)
Kris shared that she tried on 5 different gowns by Leyva and Francis Libiran before choosing her final look, and a photo of her in one of the alternative gowns shows that she looked great in all of them.
Photo company SweetEscape shared an image of Kris from their photo shoot with her at the Beverly Hills Marriott before the premiere.
In the photo, Kris wears a yellow gown similar to the one she wore on the emerald carpet, also with an off-shoulder neckline, voluminous sleeves, and a mermaid silhouette. One stark difference is that this gown has floral embroidery down the side.
Other photos from the shoot show Kris' son Bimb who gives her a kiss and rides with her in the car on the way to the premiere.
In the film, Kris wears another yellow gown, this time, an elaborate beaded creation by Dubai-based Filipino designer Michael Cinco. (FIRST LOOK: Kris Aquino goes glam in still from 'Crazy Rich Asians')
Crazy Rich Asians opened in Philippines cinemas on August 22. – Rappler.com


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It's funny how much we resist the very things we want. We want to get up early and be more productive, but hit snooze every time. We want peace and happiness but over complicate our lives and over commit ourselves to things we don't enjoy. We want to meet new, interesting people but hesitate having conversations with those who aren't like us.
I've been wanting a clean email box since the beginning of the new year. That's right, 2017 Melissa wanted to be on top of her email once and for all. That meant folders for each category, an empty inbox, and responding to messages within a respectable 24 hour time frame. It sounds small but it was a real challenge for me.
See, I have four different emails and my oldest one was giving me the headache, while the other three sat looking pretty. Maintaining my email wasn't difficult. Working through the overwhelm from letting it get out of hand was the actual challenge. I had fallen too far off the cliff. I was over 2000 emails in and there was no way I was going to get it under control without wasting 10 hours of my life. Honestly, spending that much time cleaning email was not something I was willing to commit to.
I had two choices.
1. Get comfortable having thousands of emails in my inbox
2. Sit my butt down and get to work.
Neither decision was better than the other, but either way, I had to be comfortable with my choice instead of carrying it with me daily.
A lot of us try to fool ourselves into saying we're okay with how things are in our lives. Being overwhelmed has become a new normal. Being too busy to care for your home is just another Saturday. Who are you if you're not rushing somewhere trying to do something, remember something and say something. On the outside we're keeping it all together but knowing deep down that if the ball drops, that's it! It's a rap. There's no making it to the other side. So instead we tread lightly, desperately shushing the voice that knows what's best for us as we try to carry on.
As a cry for help, I ask advice on how to get my email under control from an email genie I know. I admire his ability to simplify such a redundant task. No matter how many emails come in, he's always at zero. I needed to know the secrets, the tips, the tricks, the shortcuts to EMAIL HEAVEN!
We're always looking for these hacks to get what we want when the answer is always just do the damn work. That's basically what he told me, and that's exactly what I did. With Sade playing to keep my mind at ease, a sleeping baby, and pure will, I began to delete and delete some more.
As I write this I'm happy to say my inbox is at zero. You read right, zero baby. It didn't take me 10 hours, more like 2 (Don't we love to over-exaggerate when we don't want to do something?). It wasn't as painful as I thought, but I did get sleepy. I actually got a rush once I saw the numbers drop. Texting my friend each time I reached a milestone. 700 left…531…227…22..done. 1 pee break and 2 "Mommy put me back to sleep" calls later, and there I was: sweet satisfaction.
It's true we need motivation to get started on something that's overwhelming, and it's true it will take some effort and time. But that's it. No blood. No tears. No near-death experiences. The only thing waiting for you is self-satisfaction, and I can't think of anything sweeter than that.
Feel Free,


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Here's a bit about what we grow at the farm. To Learn about our growing practices, ClICK HERE.
You can enjoy fresh produce through our Green and Gold's CSA, or by stopping by our farmstand or coming to one of our Farm to Table dinners.
We look forward to sharing the bounty with you!
Organic Veggies:
Over 40 varieties of veggies can be found in GREEN and GOLD's CSA or at our Farmstand!
organic FLOWERS:
Our bouquets are available for CSA or farmstand pick up and we offer floral arrangements for events.
organic FRUIT:
We grow berries and apples that are available in CSA shares, our farmstand and soon for U-Pick!
organic MUSHROOMS:
We're currently growing shiitakes and wine caps with hopes to grow more in the near future.
organic HERBS:
We're growing a full selection of certified organic medicinal and culinary herbs for retail and wholesale.
Birds + Bees
We also raise chickens for eggs and offer raw honey from our untreated bees.