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If you didn't know any better (or you got confused about what year it was), you might think Vice President Biden was back on the campaign trail, kissing grandmothers, slapping guys on the back and borrowing a woman's phone to razz her son about a basketball game.
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The state unemployment rate is just under 5 percent, far better than the national average. Biden is reviewing the nation's workforce development programs at the request of the president.
"We're trying to replicate what you're doing all over the country," Biden said to one of the employees at XMA.
Flattery never hurts, especially if you're keeping your options open.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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View the complete recipe
Wednesday, April 24, 2013
Pita Bread – What's in Your Pocket?
View the complete recipe
107 comments:
- David said...
This looks really great! So, the big question is, can I do this with whole wheat flour?
- April 24, 2013 at 12:42 PM
- JessGGodfrey said...
Wow! Looks amazing! How long do these keep? Are they fine at room temperature?
- April 24, 2013 at 12:46 PM
will this work in a regular stainless steel pan, as i dont own any cast iron cookware?
alternatively, what about baking in an oven? - April 24, 2013 at 12:52 PM
- This comment has been removed by the author.
- April 24, 2013 at 12:54 PM
- Unknown said...
Any tips on adapting this for whole wheat/whole grain?
- April 24, 2013 at 12:55 PM
- Chef John said...
Never tried in oven, but I've seen others do it. It would have to be very hot.
They keep a couple days, like any bread.
Yes, you can use wheat flour, but they don't taste as good! :) - April 24, 2013 at 12:55 PM
- Chef John said...
Could stick in S.S., so I'd go with a non-stick skillet if you have that instead.
- April 24, 2013 at 1:06 PM
- Anil said...
Hello Chef,
Just like David asked,
"So, the big question is, can I do this with whole wheat flour?"
- April 24, 2013 at 2:41 PM
- Daniel Bottoms said...
I pita da foo' who dont try dis!
ok joking aside, just wanted to ask, if you could guestimate how long from start to finish did you need... timewise. Looking for a fun project this weekend for my 7 year old (who loves to help me in the kitchen). doing a bit of math, looked to be a good 2 hours including resting/raising times.
Great video. Thanks! - April 24, 2013 at 3:01 PM
- gromgull said...
I'll try this tomorrow!
Now, how about a croissant video? :) - April 24, 2013 at 3:56 PM
- redforever said...
Someone asked if they could bake pitas and the answer is yes, which is how I make mine all the time.
Someone also asked if they can be made with wholewheat flour and the answer is yes to that as well. I use half wholewheat and half AP flour or else half pastry wholewheat and half AP flour. The method remains the same.
Here is a very basic recipe if you want to bake pita breads.
1 Tbsp instant yeast
1 1/4 cups lukewarm water
1 tsp salt
1 Tbsp oil
3 to 3 1/2 cups flour
1 Put the yeast, water, salt, oil, and 1 1/2 cups flour in the bowl of a stand mixer equipped with the bread hook and beat to make a batter. Add more flour until a rough, shaggy mass is formed. Knead until the dough is smooth and elastic, about 5 to 8 minutes. Add more flour only if the dough is too sticky.
2 Turn the dough out onto a lightly floured surface and divide into 6 pieces for large pitas or 12 pieces for small pitas. Form the dough into balls and then roll into 1/4-inch thick discs. Lightly flour the top of the pitas and then loosely
cover with saran. Let rest on the floured surface for 30-40 minutes or until slightly puffed.
4 Preheat the oven to 425F with a baking stone on the rack. If you don't have a baking stone, use an inverted cookie sheet.
5 Flip the pitas as you transfer them to the baking stone. Bake the pitas for 10 to 15 minutes or until a light golden brown color.
- April 24, 2013 at 4:16 PM
- TheAnimePiper said...
Hey chef! I was wondering, did you use AP or bread flour for this recipe =)? It didn't mention in the video and it doesn't on here either. So I just used bread flour for the sponge and AP for the rest.
I just made some earlier to try with the chicken adobo I'm making tonight (your recipe as well) and they taste great!
I got them all to balloon as well. When I put them in the griddle, as soon as you could see bubble/little pockets forming, I flipped them. Then I waited until I saw a larger pocket form and I flipped it again and did so until it was evenly puffed up :D
Thanks for the recipes! - April 24, 2013 at 7:09 PM
- Francine said...
Do these freeze well?
- April 24, 2013 at 7:11 PM
- Chef John said...
Never tried to freeze, but should be ok.
- April 24, 2013 at 7:49 PM
- Chef John said...
AnimePiper, it's AP. Just added to list.
- April 24, 2013 at 7:49 PM
- Unknown said...
Hey Chef John,
Yum, I buy a lot of flat breads, but I've never made any type of yeast breads at home before (call me a baking newbie). I don't have a standing mixer and I'd really like to try this recipe. Are there any tips or tricks you could give to make it without a standing mixer?
Jessica - April 24, 2013 at 9:54 PM
- bobrogue said...
The Pita Paul and Mary comment was funny because in Tokyo, the best place to buy Pita is a shop called Pita the Great!
- April 25, 2013 at 12:06 PM
- Unknown said...
Can I use hand mixer or by wooden spoon ?
- April 25, 2013 at 1:04 PM
- Chef John said...
Yes, of course you can do by hand! Bread pre-dates the electric mixer by several years. ;) Just knead by hand until the dough looks the same as mind!
- April 25, 2013 at 1:22 PM
- Unknown said...
I pita the fool!
As an Arab American, I can attest that Chef John's recipe is legit. My family owns two specialty food markets in the Bay Area and we get pita bread from some of the best companies in the States. Called Crossroads Specialty Foods (@Chef John, you should visit us in Palo Alto or Hayward, you'll have a field day).
Going to home and make this tonight!
- April 25, 2013 at 5:49 PM
Chef John, do you speak Spanish?
- April 25, 2013 at 7:50 PM
- Tess said...
Well I tried the recipe out today, only one puffed up, and It wasnt a very good puff. I'll try again next week, for now I'll just use the bread to make pizza. http://imgur.com/a/YI7Qu
I took photos of the process. - April 25, 2013 at 10:38 PM
- Traci said...
I have been so hesitant to try pita because of the horror stories I've heard about cooking it in the oven. After watching your video I decided to try it. I am so glad I did! Super simple! Tastes so yummy! We ate it with hummus(yum). I only had 2 that didn't puff up but I think that was my fault(didn't roll them out thin enough and didn't let them rest before cooking them). The rest of them puffed up like balloons. Thank you so much for sharing
- April 26, 2013 at 1:14 AM
- Hudoo said...
chef John,
you're just amazing !
I've made it my tradition to cook/bake any random recipe from your blog every week for my family!
last week was the pull-apart bread and today is this lovely pita which am sure it's gonna turn out amazing as usual .. (( & ofc made the tzatziki on the side :) ))
thank you for all your tasty recipes ..
wish you all the best ..
- April 26, 2013 at 9:23 AM
- Chris K. said...
Nice one,chef. Sage advice!
I always make time to roll the next one while I'm puffing. - April 26, 2013 at 11:42 AM
- roddie said...
Looking forward to making this! Thanks, Chef John!
(BTW - Your "Pin It" button doesn't seem to be working anymore. Some kind of problem with the image. - April 26, 2013 at 12:09 PM
- Unknown said...
Hi Chef John! i love all your recipes! keep them coming.. Could you do a good soft yet crunchy ciabatta bread recipe? It would be great for homemade sandwiches :)
- April 27, 2013 at 4:29 PM
- Unknown said...
Hi Chef John! I love all your recipes I've tried. Could you do a soft yet crusty ciabatta bread recipe for sandwiches. The recipes I found in Italian seem so hard to do.
- April 27, 2013 at 4:30 PM
- momorin said...
Hi Chef!
I haven't cook any from your recipes but they look very yummy and I
love to cook this pita bread.
Akiko from Japan. - April 29, 2013 at 12:25 AM
- Edgard said...
I've done this today, and it worked perfectly. Even rolling thinner than in the video, every one puffed, except the first two.
Seeing these two I think you have to let each side just cook slightly and then flip again, in the beginning. If one side is left for too much time, most of the dough will cook on it, and there will be too little left to form the other side, so it puffed slightly or not at all.
Cooking evenly as I said every one puffed, so much that I could even hear the steam coming out ; ).
Thanks for the idea and the recipe! - May 2, 2013 at 1:46 AM
- F. K. said...
Hi Chef John,
(Long time fan by the way. LOVE your videos!)
I tried these last weekend and they came out perfect. (They were all gone in less than 5 minutes).
Followed the recipe exactly. One question though - I measured the flour by cup, not weight, and as I was slowly adding the second batch of flour, I noticed that the dough was getting too tough to add the full 1.75 cups. I couldn't get more than one cup into it before it started to pull away from the sides and get firm. I was doing it by hand, not with a mixer.
I tried it again this evening (dough rising as we speak...er...type) and same thing happened. Got about 1.25 cups in and the dough started to feel too dry.
Has anyone else had this experience? Is it because I'm using a cup measurement rather than a weight one?
- May 3, 2013 at 8:29 PM
- Chef John said...
Could be the cups depending on how packed the flour is!
- May 3, 2013 at 10:06 PM
- fany said...
Hi Chef John!!
I tried your recipe, but any of my pitas puffed!! :(
I did use half whole wheat and half plain flour, also added a little crushed garlic, the taste was great. But when I was kneading it, it continued to brake, I couldn´t get it smooth, any advise? Thank you for all your recipes!! - May 5, 2013 at 2:49 PM
- Chef John said...
Probably the wheat flour. That makes a difference and much harder to work with. Next time use all white!
- May 5, 2013 at 3:19 PM
- Elton Carvalho said...
Hi, Chef!
Thanks for the recipe1 It's great!
I gave a boring question to make: How much dry yeast (by weight) goes on the dough?
I ask this because I have a good amount of non-dried yeast and I know that the weight conversion is 3 to one, but the volume conversion is not so straightforward, so, how much (in weight) goes in this recipe? I'm guessing 10g or about 0.35 oz of dry yeast? - June 13, 2013 at 4:03 PM
- Chef John said...
i just googled for you and it says those packages are 1/4 oz so about 7 gr
- June 13, 2013 at 6:47 PM
- Stare at the Sun said...
Mine did not puff at all!
Am I supposed to flip after 3mins or flip back and forth for around 3 min per side? - June 18, 2013 at 9:36 PM
- Chef John said...
I usually flip after the first side starts to brown a little. Maybe a minute or two. Not really a time thing. More of a look thing. They do go about 3-4 minutes total, but depends on pan, heat, and how thick u roll.
- June 18, 2013 at 10:13 PM
- Ruth person said...
The risk with baking these awesome pitas in the oven is them burning. You would need to set the oven temperature very high and WATCH THEM LIKE A HAWK!
I've made pita in the oven and found them to be profoundly okay. When I use my NS skillet, lightly oiled of course, they turn out much better. - June 20, 2013 at 7:33 PM
- Unknown said...
Hi Chef John!
is it ok to leave the dough overnight?
Thanks - July 21, 2013 at 11:15 PM
- Unknown said...
Hi Chef John!
I just made this for the first time and it was super great!! I also got one puffy bread (out of 8) Im so proud of myself right now :)
Thanks for the vdo! - July 22, 2013 at 12:35 AM
- The Wai Wai said...
Thank you Chef John for this easy yet delicious recipie! Was planning to save 1 for breakfast but they were all gone. Can I put in a Foodwishes request for French Baguette? Thank you!!
- July 22, 2013 at 1:23 AM
- Chef John said...
Probably would over-rise overnight I think. Never tried.
- July 22, 2013 at 12:59 PM
- Unknown said...
I've seen other pita bread recipes that have an overnight rise - you just put the dough in the refrigerator. That slows down the rise.
- July 28, 2013 at 7:55 AM
- Unknown said...
None of mine puffed, any idea why that would happen? They were still delicious and I wasn't planning on stuffing them but, couldn't figure out the problem. Thanks for the great tutorial!
Can you please add common mistakes/troubleshooters to you vids I think that would be a helpful addition - July 29, 2013 at 6:21 PM
- Chef John said...
I would, but I honestly don't know why they sometimes don't. That's happened to me.
- July 29, 2013 at 7:37 PM
- Greg Cooper said...
I apologize for the plebeian nature of this question...but will the dough keep for any length of time? I have visions of starting each morning with a fresh fried egg stuffed into a freshly fried pita bread with some homemade mayo, lettuce and select few herbs...but I don't want to wake up at 4:00 to make the dough!
- August 25, 2013 at 6:04 PM
- Chef John said...
I'm sure it would last a day, give it a test.
- August 25, 2013 at 10:38 PM
- Unknown said...
Made these yesterday and it has been the only recipe I have made that it has come out exactly how explained. Today I made them with some medium boiled eggs, plum tomatoes and cheese, Yummmm. Best Pita bread Ever. Thank You so much. Looking forward to try out more of your recipes.
- September 10, 2013 at 4:47 AM
- Reem said...
Yummmii what's better than fresh pita! I tried this recipe today and they turned out awesome!had some nice puffs! I made them with chicken Shawerma but we ended up eating the bread immediately before stuffing it with Shawerma! can't thank you enough Chef john for your great recipes and the explanation.
- October 10, 2013 at 7:56 PM
I there an alternative to oil? We ran out.. Would butter work?
- November 10, 2013 at 2:58 PM
- Unknown said...
I made a big batch of these to turn into pita chips for the superbowl tomorrow and I believe I've figured out a way to make them puff reliably:
* Cook the pita on one side for about 20 seconds. The idea is to cook it just long enough to make a skin form on the bottom, but not long enough that bubbles start to form on the top.
* Flip the pita over and cook it all the way through on the back side.
* Flip the pita back over to the original side and it will balloon up.
As far as I can tell the skin that forms from that first quick cooking traps the air in. Cooking it for a short time prevents small bubbles from forming, which I found then tend to burn and pop when they're on the bottom, preventing a full puff.
For full disclosure: I used a no-knead pizza dough (which was way too sticky, so I kneaded in another cup or two of flour until the dough was manageable). My pitas were fairly small, 16 pitas from 4 cups of flour (plus the extra I added). - February 1, 2014 at 11:56 PM
- Marilia Karpodini said...
Hello I would like to ask if I can do this with a hand held mixer because i dont own a standing one...
- February 9, 2014 at 6:02 PM
- Chef John said...
Yes all doughs can be made by hand.
- February 10, 2014 at 11:56 AM
- Unknown said...
Hello Chef John,
I'm Fabio from Italy.
Please,I have a question about your pita bread recipe:
-I developed intolerance to dry active yeast...I'd like to try the recipe using sourdough starter,the same you use to make San Francisco bread.Do you think it is possible?
-could you help me with new proportions of sourdough,water and flour?
-if i use sourdough starter,do I need to follow the first step of the recipe(where you dissolve yeast,water and flour and you!
Thanks a lot,forgive my bad english please!
Congrats for your website!
Fabio - February 28, 2014 at 9:10 AM
- Chef John said...
Sorry, I'm really not sure. I know you can, but can't give you specific instructions! Maybe if you google sourdough pita, someone will have done so.
- February 28, 2014 at 12:04 PM
- Unknown said...
Thanks a lot for your answer!
I'll make a search with google.
One last question:do you have any ideas to substitute active dry yeast?baking power?baking soda?
Thanks again - February 28, 2014 at 12:30 PM
- Chef John said...
You can use BP and BS but it depends on the recipe, and it doesn't work for breads very well!
- February 28, 2014 at 12:48 PM
- Ami said...
Arrrrgh! Mine didn't puff up at all! I wonder what I did wrong. :/ Oh well, instead of awesome pitas, I wound up with awesome flatbreads instead! Went great with your tzatziki sauce recipe and some stewed lamb!
- March 9, 2014 at 8:05 PM
- Ami said...
Oh, and by the way these really ARE far superior to any store-bought stuff. We ran out of pitas before the tzatziki and when we used store bought pitas it was like eating cardboard. I've got more dough rising in the oven right now. <3
- March 11, 2014 at 7:40 PM
- Unknown said...
Hi chef....can I put the dough into the freezer for another day use.,,??? Thanks for the pita bread recipe👍👍👍
- March 16, 2014 at 12:18 AM
- Wren said...
Medium-high heat is pretty far above the smoke point of the olive oil I've got. Is the idea to have the oil polymerize and add a layer of seasoning to the pan? I chickened out and did them around medium-low, but none puffed.
Delicious though. - March 17, 2014 at 5:31 PM
- Chef John said...
You need higher heat! I don't worry about smoke points. :)
- March 17, 2014 at 6:34 PM
- Ami said...
I tried it again, and I turned up the heat as you said. However, the trick I found is that if I flipped them constantly, I'd get puff. When I just cooked one side and then the other like you did in the video, I was puff-less.
So I guess you really are the (ugh) Puff Daddy. After all, you're makin' dough and packin' rolls! - March 18, 2014 at 11:27 PM
- Chef John said...
- March 19, 2014 at 12:09 AM
- Vicky said...
Chef John, Thanks so much for your great videos. My 1st attempt at pitas resulted in tasty flat bread. I watched your video prior to my 2nd attempt and got the 'puff' I was looking for, AND the pliable pita needed to make a rolled pita wrap (similar to The Pita Pit). Today's lunch will be an gyro and egg pita wrap using mayonnaise also made by your recipe.
I used freshly ground wheat (abt 3 cups), 1/2 cup unbleached flour, and increased water to 1-1/2 cups, 2 tsp instant yeast, 2 tsp sugar, maybe 2 tsp salt, and olive oil as needed. Mixing and kneading by hand in the bowl.
So, yes, whole wheat works fine, and stand mixer not needed. I gave my Kichenaid away months ago. - March 24, 2014 at 12:08 PM
- Unknown said...
Just found your awesome blog a couple of days ago. Decided to jump in with this pita bread recipe first. I had tried to make pitas once before in the oven, they ended up more like puffy crackers than bread.
But, with this recipe/technique, I had awesome results and even achieved full blown puffiness in the last 3 of the batch. Hubby loved them and was already discussing all the great things he could stuff inside them and he hadn't even finished eating his first one. His comment was 'you're going to be making a lot of these' - coming from him that was one of the greatest compliments.
Thanks for your fun and easy to understand videos, I could spend the whole day just watching them and trying to decide what to try next. - April 4, 2014 at 8:43 AM
- Rick said...
All I can say is that I feel so used by crappy pita mass producers. One bite of these easy to make pitas will convince you of the same. You will never eat those cardboard patties again.
I don't have a stand mixer so I had to knead by hand. It kind of felt good. They all blistered and puffed up perfectly and colored up nicely.
Good thing I made a batch of hummus to go with them. I assume that like most combinations of grains and legumes they form a complete protein. A chickpea is a legume - right?
This recipe is so worth the time it takes to prepare. - April 17, 2014 at 9:20 PM
- Unknown said...
I cooked these in my cast iron pans on a very hot charcoal grill. The smokiness added was very nice & it was convenient since I was grilling lamb to stuff them with.
- May 8, 2014 at 7:54 PM
- 〴⋋_⋌ 〵RoGa ♐ ≧◡≦ (─‿‿─) said...
Great, I love the recipe so much and the breads turned out to be awesome. Thank you!
I used sprouted whole wheat flour for everything and my breads turned out still pretty amazing. However, here are some useful observation:
_ they didn't puff as much (5 of them puffed a bit, and the others 3 didn't at all)
_ I ended up using 2 cups of flour in total
_ all of my 8 pita breads were kinda thin and it was harder to cut them open. I recommend dividing the dough into 6 (or even 5) small portion if you want large size bread
_ I kept them in the freezer for a month and they still tasted great. Heat them in the oven at 350 for roughly 5 minutes should be good.
Thats it :) thanks again for your wonderful recipe chef! - August 10, 2014 at 6:45 PM
- tamari said...
thank you!! i just made them and was sooooo good next to my humus! i miss pita so much since i grew up in israel and it was the only bread i liked and for the last 3 years ever since i moved back to europe i cant find it at all (only the packed ones but they are so bad!)
- August 17, 2014 at 12:31 PM
- Sophie said...
Hi chef, i have never made any sorts of breads before but after watching this i'm planning to make pitas for my family gathering. My question is how can i use instant yeast in the recipe? Thx so much for the recipe :)
- August 24, 2014 at 10:57 AM
- Becky C said...
To those who tried wheat flour and failed, I used half white, half wheat, and gave mine an extra 30 minute rise for the gluten to break down after the original 2 hour rise. They were smooth and exactly as the video explained.
Becky C - October 14, 2014 at 11:13 AM
- Carolyn4JESUS said...
Chef John, thank you for a great recipe. I love homemade hummus served with Pita bread. Our urban area doesn't always have it available so I thought I'd find a recipe for it. I'm going to use your's with the video. Thanks for an entertaining one at that!
- October 24, 2014 at 12:44 PM
- Unknown said...
Great success. Your recipe made 8 pita. Seven of the eight gave me the "full inflation" the seventh only partial. I've made pita for years in the oven and I e never had this kind of success.
I'm testing today to see if I can hold the dough overnight in the fridge. I suspect I can. I'm also trying one pita I made yesterday to see how I like it after one day. You'd be right if you guessed I'm planning a middle eastern dinner party next week. Homemade hummus in the Vitamix, main is your Lambage rolls which I call Malfouf.a carrot parsnip veg dish with middle eastern spices.
Thanks your your fabulous recipes and to allrecipes.com for having your recipes for us.
A loyal fan,
Terry - January 14, 2015 at 10:33 AM
- Unknown said...
The trick with this pita dough is to make the sponge first. If you don't it will require too much flour and the pita will be heavy. Ask me how I know.
Even with rapid rise yeast you need to add one cup of warm water with 1 cup of flour and let it sit for 15 or 20 minutes then start adding the addition 1 3/4 flour and your dough will be perfect. If you don't, the mix requires too much flour and the pita will be heavy.
Have a super hot skillet..I mean gas on the highest and Always follow chefs directions.
Terry - who just made a perfect dough. Can I do that first rise overnight in the fridge?
Getting ready for dinner party. - January 15, 2015 at 11:53 AM
- Unknown said...
Be careful not to roll the dough too thin, like a tortilla or you won't get the puff. At least that has been my experience. Chef John says 1/4 inch. Works for me.
Listen to the man, he knows his stuff! - January 24, 2015 at 5:34 PM
I'm one that has been struggling with making the perfect dough for anything...pizza, tortillas, baguettes. I don't have a scale so I just scoop my flour. Recently in videos I notice people scooping out with one measuring cup and transfering to the desired size measuring cup. I realized that by scooping straight into my measuring cup I was packing it in (more flour than needed). Makes sense since it seems like my dough is always heavy. For this recipe I measure my flour by "sifting the flour" into my measuring cup. Followed the recipe from sponge to all of the times for rising/resting. And Voilà! Puffiness and everything. Finally a dough recipe that worked for me as expected. And the taste was awesome. For puffiness I noticed two things. If it's too thing or big it was harder to puff up because the pita would break a seal letting the steam escape and thwarting your pita from puffing. Sometimes if I could press on the "leak" it would continue puffing up. Also, someone suggested turning your pita after the first 20 seconds. This proved effective in the puffing process. So when I left my pita at a 1/4 inch thick, about 5-6 inches in diameter and turned it after the first 20 seconds I was almost guaranteed to get full puff. So cool. Never will I buy any pitas again. I guess if you are going to use as flat bread and not stuff them then making them thinner and not getting the puff is not a problem. They will still be soft and yummy! Thanks Chef John.
- January 27, 2015 at 9:54 PM
- Unknown said...
Chef John I made the recipe thank you!! I used wheat flour they come great!! Delicios. Looks the same you made. ��������
- January 28, 2015 at 2:22 PM
- Sam said...
amazing! I love cooking up your recipes
- March 1, 2015 at 12:09 PM
- Unknown said...
I love your recipes! All of mines puffed! So delicious! Thank you!
- March 7, 2015 at 12:01 PM
- Unknown said...
Just got finished making these. Oh my goodness are they ever delicious!
- April 29, 2015 at 12:52 PM
- truthven said...
Mine dough wouldn't unstick from the side of the mixing bowl - I iust kept adding flour and it kept on sticking to the sides? Any idea why that would happen?
- July 7, 2015 at 3:35 AM
- Unknown said...
Do you think this would work with chickpea flour?
- September 30, 2015 at 11:51 AM
- Unknown said...
I followed the directions in the video and the pitas turned out perfectly. I got the puff and the taste and texture of the pitas I buy from and nearby Middle Eastern shop. I found that it's better to let them cool before you try them. A pocket was created in each of them. Thanks for the great recipe!
- October 8, 2015 at 5:39 PM
- Unknown said...
Thank you Chef! Pita bread has been a staple in our family that stems from our Sephardic Middle Eastern background. I totally amazed everyone with this recipe! And it was so much fun to make my own! That's the whole point!
Can't wait to try your other recipes! - February 25, 2016 at 5:02 AM
- Unknown said...
HI Chef John
I really enjoyed your video. I was wondering if this recipe would work with any of the gluten free flours?
Such as rice, almond, chickpea, coconut, etc.
Second question is do you think you could do more than one at a time on a griddle?
- May 1, 2016 at 1:43 PM
- Unknown said...
Hi Chef,
I've been using your recipe for pita bread to make gluten free ones. And they turn out great every time. I just have to let them sit of at least 5 minutes before putting on skillet, and I put 1 tsp of BP to dough, this makes my gluten free dough rise better then when I put only yeast. I'm going to make some tomorrow again. Can't wait!
Thank you - August 4, 2016 at 3:31 PM
- MikeNJ said...
Chef John,
I tried this recipe this evening to go with some homemade hummus (not your "green" version - just a "regular" one), veggies and other apps.
Tasted great, but my results were more like sort-of big slim English Muffins than pita. Not much pocket and denser than expected (had good yeast and great rises so I think the leavening was OK). I see 3 variables that might contribute to my variance from your results: wetter dough (mine seemed more fluid than the video - might be my tendency since I've been doing "no-knead" wetter-dough recipes for some months now), food processor dough blade rather than a mixer dough hook (and total time running), and electric range temp difference from your gas range. I did seem to get more bubble-rise when I lowered the temp from electric medium-high to medium-medium high halfway through the batch. Used cast iron skillet.
My guests liked the bread. I've had pita somewhat like this in Greek restaurants ("loafy" with no pockets), so I think I'm in the ballpark ... any hints for improvements for next time?
Thanks again for your continuing series. I've been working my way through a bunch of your recipes this summer. - September 4, 2016 at 1:14 AM
- Unknown said...
Hi Chef John!
I love your videos. In the video you used this cool contraption to knead the dough. I don't have this, is it OK to do it by hand?
Thanks - October 19, 2016 at 6:13 PM
- David said...
Hi Chef John,
Thank you for such a wonderful video. By the way, Can I use atta flour and hand knead?
Thanks - December 30, 2016 at 7:23 AM
- Stark Radio said...
Hello Chef John! I love your cooking lessons.
I am making this as we speak, but I have already messed up and did not weigh the flour, as I don't have a kitchen scale at this time. I think my sponge was too dry.
Question: should I keep going or start over? I have soft water and hard winter white wheat, and as I said.... no kitchen scale. - January 8, 2017 at 12:31 PM
- Stark Radio said...
Hello Chef John, and Happy New Year to you and yours!
I love this recipe; I followed as best I could (no scale yet), so I was worried as the sponge was a bit dry, but I soldiered on, and the pita turned out great! They all puffed, and as you said, the taste is far superior to any storebought.
I really enjoy your blog and videos, thank you for teaching so many of us to have fun and learn to cook without trepidation.
Cheers! - January 8, 2017 at 4:19 PM
- Unknown said...
I have tried making these twice now. No matter the temp of my pan, the outside of the pita burns before it is done. I suspect it is the flour, but I am unable to get all the flour totally off. Suggestions?
- March 2, 2017 at 12:27 AM
- DD said...
Look very good, I have time to make this especially for lentil soup. Nothing better than fresh and hot. Yum
Thanks for recipe and video. - March 5, 2017 at 11:20 AM
- Jacklyn Cornwell said...
I turn the oven to 450 and place the pita bread on the pizza stone. Still takes about 5-6 minutes, but every loaf puffs fully. I also use 1/3 of the bread flour as sprouted wheat or white wheat flour.
- March 26, 2017 at 12:03 AM
- Jacklyn Cornwell said...
Btw, my food wish is canele's.
- March 26, 2017 at 12:04 AM
- Unknown said...
Just made these delicious pita breads and they came out puffy and lovely. Im impressed with myself :) ...Looking forward to dinner.
- April 25, 2017 at 4:53 PM
- MIFSR said...
Hi Chef John, very good vid and we like pita. Do you have a recipe for Naan and/or a video?
- June 17, 2017 at 9:10 AM
- Unknown said...
Chef John
Mine came out a bit undercooked inside while almost burning outside with doughy perimeters. Should the flame be medium or medium high? If you've answered this before my apologies for asking again. Too many comments to read through. 😬🙄
Thanks - July 4, 2017 at 5:07 AM
- Unknown said...
Hello Chef John,
I tried this twice, and am having an issue that perhaps you can assist with. Both times, when I fold the dough under (pulling from the top) it has small breaks in the dough...is not smooth on top like yours. Is this too much flour, or too little? (also.....last night, i mis-read and saw 1.75 TBSP salt, not tsp...seemed like it made a very salty english muffin.....).
- August 31, 2017 at 2:57 PM
- Unknown said...
Redforever I love the whole wheat recipe! Thank you. I use whole wheat for naan, and as you say the trick is to have some white flour, or the texture isn't quite right. Cheers, everyone.
- September 12, 2017 at 10:48 AM
- Unknown said...
I've made this recipe once and they turned out great. I am planning on making them again for tonight's dinner but I want to double the recipe. Do I need to also double the yeast? I'm just afraid of ending up with a doughy mess. Thanks ahead of time.
- July 7, 2018 at 1:15 PM
- Unknown said...
Great videos. I ran a couple of recent recipes together though and ended up with Lebanese Mountain peta. But who can go wrong with flat bread? thanks Chef John.
- November 11, 2018 at 5:11 PM
- Unknown said...
Thank you just made the pitas with Millstone Cake Flour. It came out great. I just noticed that mine puffed up already in the first 2 min on one side. And if i turn it over after 3 min they are already fully puffed. When I turn them they deflate a little but there was still a pocker inside. Thank you
- December 25, 2018 at 8:48 AM
- Adam and Jinny said...
Just made this, and they are picture perfect! Your recipes and videos have enriched my life so much! Warm pita + rainy day = grateful happiness!
- September 29, 2019 at 10:14 AM
- TRamos said...
Mine never seemed to puff up completely. Then I decided to let the pitas rise a second time AFTER rolling each one out. I rolled each to about 1/8" (thinner than I have done in the past). Covered the batch with a tea-towel then set them aside for about a 30 minute rise. All but one puffed up completely a were absolutely delicious.
Same recipe, slight change in technique! - October 6, 2019 at 9:45 AM


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Japanese kimono / SK #1-125
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In China, it's the height of the tourist season for Qingdao's famed beaches. But while many of the town's visitors want to enjoy the sand and water, they're not so wild about sunbathing. So they often resort to a local tradition: the face-kini, a sort of light cloth version of a ski mask.
Often paired with a long-sleeved shirt, the face-kini reportedly costs from $2.40 to $4; many residents simply make their own, out of old clothes. But observers could be forgiven for thinking they've stumbled onto a vacation community for superheroes in Qingdao, a city across the East China Sea from South Korea.
The beachgoers aren't showing their support for the balaclava-wearing Russian band Pussy Riot. And as Le Monde notes, they're not fans of the film Kick-Ass. Instead, the newspaper says, the head-cover reflects "an ancient sentiment in China, like numerous other countries: a terror of tanning."
In many cultures, a tan doesn't imply health and leisure, as it often does in Western advertising. Instead, it's seen as a connection to outdoor work, and the peasantry. Preserving one's pale skin, the thinking goes, implies that you lead a pampered, successful life.
Of course, there's another way to accomplish that goal, and still beat the heat: visit an indoor pool. And that's what Chinese folks do by the tens of thousands. But even that has created a stir.
Photos of a few of China's gargantuan pools and water parks made news earlier this month — in part for the mass of humanity that seems to fill every foot of available space, and in part because web surfers were scandalized by what they called unsanitary conditions.
The Chinese bulletin board site tt.mop posted several photos showing thousands of people enjoying their (very) close proximity to one another. More than one commenter on the story had the same idea: "dense phobia."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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It may not be on your radar, but there are important factors to consider when determining if your college student needs life insurance. While students of all ages are currently making their way to the digital and physical seats in college classrooms, higher education – particularly undergraduate college – is defined by younger attendees. Fresh […]
It's a bit of a tradition for many fathers to go on and on about the knowledge they've gained over the years, whether it's about history, family stories, financial wisdom, or just plain random facts — like how that building over there used to be the old hardware store.
This isn't a bad thing, of course; it's part of what makes dads so great. But if you've ever wanted to turn the tables on him, now's your chance. Use these facts and figures about Father's Day — and about dads in general — to show off some arcane knowledge of your own!
The history of Father's Day
There are a couple of different origin stories for Father's Day, and both go back more than 100 years. According to several sources, the first observance was in 1908 in Fairmont, West Virginia, where a woman suggested that her church honor all the fathers who were killed in a mining accident the year before. However, the event never spread outside the city.
A year later, in Spokane, Washington, Sonora Dodd heard a Mother's Day sermon and thought there should be a day for fathers as well. Spokane celebrated its first Father's Day in 1910 on the third Sunday of June.
It wasn't until 1966, though, that the day was recognized with a presidential proclamation. In 1972, President Nixon signed it into law — nearly 60 years after Mother's Day became official.
How much do we spend on dad?
In 2017, the National Retail Federation noted, Americans were expected to spend $15.5 billion on gifts for Father's Day. That's a significant increase over about 10 years ago, when we spent "only" about $9 billion.
What does he want to do for the holiday?
Not much, according to a Zagat survey: More than half of fathers said they just wanted to relax with the family. (And 14% said the best gift would be leaving them completely alone!) So if you're planning to take your dad out for Father's Day, you might want to think again.
Do you know how much your dad is worth?
We're not talking about his job, or about the value of being a good dad (you can't put a price on that, after all). But you can put a price on the work he does around the house. Insure.com does that each year, and in 2017, the average dad's household duties were worth more than $26,000 (based on wage data for those jobs from the Bureau of Labor Statistics). The highest-value work? Cooking (worth about $1,800 a year), chauffeuring kids around (about $7,000) and helping with homework (more than $11,000).
The most prolific father of all time
However many kids your father has, we're willing to bet it's nowhere close to the record. Genghis Khan, founder of the Mongol Empire, is said to have fathered as many as 2,000 children — according to genetic data, he is an ancestor of 0.5% of the entire world's population.
Too bad Father's Day wasn't celebrated until about 700 years after he died.
Whether a dad knows it all, or just thinks he knows it all, Father's Day is still his day. So, enjoy the barbecue. Tell some old stories. Share some laughs and celebrate. Because he's more than just a dad — he's your dad.
Reposted with permission from the original author, Safeco Insurance®.
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Source: SafeCo Agents


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Tips To Choosing The Right Auto Insurance Company
Are you in the market for better auto insurance rates? Or, perhaps you are simply looking for a new auto insurance company? Whatever your reason for shopping around, now is the perfect time to request auto insurance quotes from several companies who are more than eager to earn your patronage. In fact, many companies will compete for your business by way of auto insurance rates.
Your first step to choosing the right auto insurance company is to consider the type of coverage that you need. For instance, if you have a less than perfect driving record or past credit problems, you may want to compare auto insurance costs from companies who specialize in giving customers a second chance to earn discount auto insurance. If you own more than one vehicle, you may find that some auto insurance companies will offer cheap auto insurance rates in exchange for becoming your exclusive provider. In other words, transferring all of your policies to one company may result in discount auto insurance at its best.
The next step in choosing an auto insurance company is to look for one that rewards customers based on a good driving record. One of the keys to a respectable auto insurance company is flexibility when it comes to coverage selection and incentives to promote better and more responsible driving. In addition to comparing auto insurance rates and plans, take the time to review the auto insurance company's policy on discount auto insurance rates for those with a safe driving record.
It's important to realize that auto insurance rates vary from one area to the next. For instance, Pennsylvania auto insurance may be less expensive than New York auto insurance or vice versa. Regardless of where you live, however, most will agree that auto insurance is expensive and it's essential that you compare auto insurance rates to ensure that you are getting what you pay for. A good auto insurance company, for instance, will offer various deductibles, competitive auto insurance rates and some type of coverage that allows for the temporary payment of medical bills in the event that you ever become involved in an auto accident. If you are injured as a result of another motorist's negligence, many auto insurance companies will pay for your medical bills and later seek reimbursement from the faulty individual(s). This is a great relief to many, especially those who may not otherwise have health insurance.
As a final thought to choosing an auto insurance company that offers the best auto insurance rate, free auto insurance quotes and/or a flexible program that can be customized to fit your individual needs, simply take the time to shop around and compare auto insurance from more than one company prior to making a final decision.
The information in this article is designed to be used for reference purposes only. It should not be used as, in place of or in conjunction with professional financial or insurance advice relating to auto insurance quotes, discount auto insurance or auto insurance rates. For additional information or to receive an auto insurance quote, contact a local auto insurance company.


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A vision of Britain from 1801 to now.
Including maps, statistical trends and historical descriptions.
The statistical themes listed on the Kingsgate home page are based mainly on census information and show how the Parish-level Unit changed over time. This page gives you access to the Census Reports section of the website, which reconstructs selected original tables, but takes you straight to listings for Kingsgate, which may also cover lower level units within the Parish-level Unit.
These listings show the statistics used in the theme pages in their original context, but they sometimes also include additional statistics which we have not yet included within the themes, such as much more detailed occupational categories. This is probably part of the site to explore once you have had a good look at our statistical themes, which do more of the work for you.
Census | Report | Table |
1961 | County Report | 3: "Acreage, Population, Private Households and Dwellings" for "LAA, Wards, CP in RD, Con, NT". |


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Hilarious News Bloopers Will Have You Rolling on the Floor
News tries to be hard-hitting, but sometimes the only thing it hits hard is the funny bone.
This collection of bloopers (some of which is NSFW) from February will remind you that working in TV news isn't always so glamorous, but watching it can be a real delight.
Somewhere, Walter Cronkite is rolling over in his grave.


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Wining American Idol in 2008
Wining American Idol in 2008
An Overview
Ch. 1: Understanding Pitch
Ch. 2: Understanding Musical Pulse
Ch. 3: Understanding Volume
Ch. 4: Understanding Tone
Ch. 5: Understanding Melody
Ch. 6: Understanding Harmony
Ch. 7: Understanding Rhythm
Ch. 8: Understanding Bass
Ch. 9: Understanding Countermelody
Ch. 10: Understanding Structure
Ch. 11: Understanding Instrumentation
Ch. 12: Understanding Tempo
An Overview
Ch. 1: 19th Century: Pre-Foster
Ch. 2: Folk Music by the People
Ch. 3: Popular Music in its Infancy
Ch. 4: Stephen Foster – "Father of American Popular Music"
Ch. 5: The Importance of Stephen Foster
Ch. 6: Scott Joplin – "King of Ragtime"
Ch. 7: The Player Piano – Automated Music
Ch. 8: John Philip Sousa – "The March King"
Ch. 9: John Philip Sousa – Recording Artist and Activist
An Overview
Ch. 1: John Lomax – Recording American Roots Music
Ch. 2: Woody Guthrie – "Father of Modern American Folk Music"
Ch. 3: Leadbelly & Pete Seeger: End of the First Wave
Ch. 4: The Kingston Trio – Beginning of the Second Wave
Ch. 5: Joan Baez – "First Lady of Folk Music"
Ch. 6: Peter, Paul & Mary – Balancing the Message
Ch. 7: Robert Zimmerman – The Beginning of an American Icon
Ch. 8: Dylan in New York City
Ch. 9: Dylan after Newport
Ch. 10: The Importance of Dylan
Ch. 11: Folk Music in the 21st Century
An Overview
Ch. 1: The Roots of Country
Ch. 2: Bristol Beginnings
Ch. 3: The Grand Ole Opry
Ch. 4: Cowboys and the Movies
Ch. 5: Western Swing
Ch. 6: Bluegrass: Hillbilly on Caffeine
Ch. 7: Honky-tonk: Merging Two into One
Ch. 8: The Nashville Sound: Country-Pop
Ch. 9: Rockabilly – Country meets R&B
Ch. 10: Country Feminists Find Their Voice
Ch. 11: The Bakersfield Sound
Ch. 12: Austin "Outlaw" Country
Ch. 13: Neo-Traditionalists at the end of the 20th Century
Ch. 14: Mainstreaming Country in the '90s
Ch. 15: Redesigning Country in the 21st Century
An Overview
Ch. 1: What is Jazz?
Ch. 2: Before It Was Jazz
Ch. 3: Jazz is Born!
Ch. 4: Early Jazz Musicians
Ch. 5: Louis Armstrong
Ch. 6: Chicago and Harlem – Hub of 1920s Jazz
Ch. 7: Big Band – Jazz Swing!
Ch. 8: Big Band Musicians and Singers
Ch. 9: Jump Blues and Bop
Ch. 10: Cool Jazz
Ch. 11: Hard Bop
Ch. 12: Free Jazz – Breaking the Rules
Ch. 13: Fusion – The Jazz-Rock-Funk Experience
Ch. 14: Third Stream and World Jazz
Ch. 15: New Age & Smooth Jazz
Ch. 16: Summary – Jazz Lives!
An Overview
Ch. 1: Blues – The Granddaddy of American Popular Music
Ch. 2: Where Did the Blues Come From?
Ch. 3: What Are the Blues?
Ch. 4: How to Build the Blues
Ch. 5: Classic Blues – The Early Years
Ch. 6: Delta Blues – Authentic Beginnings
Ch. 7: Blues in the City – Migration and Power
Ch. 8: Blues in Britain – Redefining the Masters
Ch. 9: Contemporary Blues – Maturity and Respect
Ch. 10: The Relevancy of the Blues Today
Ch. 1: Timelines, Cultures & Technology
Ch. 2: Pre-Rock Influences
Ch. 3: Rock is Born!
Ch. 4: Rock is Named
Ch. 5: Doo-Wop
Ch. 6: Independent Record Labels
Ch. 7: Technology Shapes Rock 'n' Roll
Ch. 8: The Plan to Mainstream Rock 'n' Roll
Ch. 9: Payola – Rock 'n' Roll's First Scandal
Ch. 1: Crafting Sound in the Studio/Producers and Hit Songs
Ch. 2: West Coast Sound: Beach, Surf, and Teens
Ch. 3: The British Invasion: Two Prongs – Pop & Blues
Ch. 4: Motown and the Development of a Black Pop-Rock Sound
Ch. 5: Soul Music: Gospel and R&B in the Deep South
Ch. 6: The Sounds of Bubble Gum Pop-Rock
Ch. 7: The Arrival of Folk-Rock
Ch. 8: Psychedelic Rock 'n' Roll
Ch. 9: Early Guitar Gods of Rock
Ch. 10: Rock Festivals: The Rise and Fall of Music, Peace, and Love
Ch. 11: Anti-Woodstock and Shock Rock Movements
Ch. 1: Technological Breakthroughs
Ch. 2: Electronic Dance Music
Ch. 3: Hip-Hop & Rap – An Introduction
Ch. 4: The Beginnings of Rap
Ch. 5: Old School Rap – Up From the Streets
Ch. 6: Rap's Golden Age
Ch. 7: East Coast – Political Rap
Ch. 8: West Coast – Gangsta Rap
Ch. 9: The Fragmentation of Rap – Pop, Party & More
Ch. 10: Further Fragmentation – Different Directions
Ch. 11: The Importance of Rap
Ch. 1: Musical Stage Productions in America before the 1800s
Ch. 2: Minstrel Shows and Melodramas
Ch. 3: Stage Presentations in the Late 19th Century
Ch. 4: Early 20th Century: Revues and Operettas
Ch. 5: The Arrival of the Modern American Musical
Ch. 6: Great Partnerships in Book-Musicals
Ch. 7: Musical Theatre Composers in the mid-Century
Ch. 8: Fresh Voices on the Stage in the 1960s
Ch. 9: Two Dominant Forces at the End of the Century
Ch. 10: New Voices at the End of the Century
Ch. 11: New Voices, New Sounds in the New Century
Ch. 12: Musical Theatre Glossary
Ch. 13: Is it "Theatre" or "Theater"?
Study Units also have "Playdecks" – containing hundreds of chronologically organized audio examples of music in the study units, and "Study Qs" for unit chapters.


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The mudroom is one place in your home where you can excuse a bit of a mess. After all, the word "mud" is in the name, right?
It's true that there's nothing glamorous about corralling your family's shoes, coats and backpacks. But just because the mudroom serves as a transition between your home and the messiness of the outdoors doesn't mean it has to be cluttered.
Designed for living: Learn more about homeowners insurance from ERIE
With the right perspective, you can turn this hard-working room into a space that's not just functional – but stylish, too.
So how do you bring some order to a room that's designed for chaos? We recommend giving these ideas a try:
- Install lockers or cubbies. These storage solutions aren't just for classrooms. Assign a space to each member of your family and install some coat hooks to maximize your storage space. Be sure to keep space open low for shoes and high for coats, backpacks or sporting equipment. If you're feeling extra brave, let your kids decorate their own locker or cubby to their liking or style.
- Use a bookshelf. If you don't have room for lockers and cubbies, or they don't seem like the right fit for your space, a bookshelf might be a good alternative for stylish storage. Adjust the space between the shelves to provide the right amount of room for the shoes, boots or other items you want to store. And consider installing hooks to create a spot to hang up coats, hats or bags.
- Place a tray for boots. Want to keep the mud out of your mudroom? Boot trays are a simple way to limit the amount of dirt, mud and water that gets onto your tile floor or carpet. These trays are an inexpensive purchase at most home stores, but you can always use an old baking sheet if you're in a pinch. To keep your space looking fresh, be sure to give the tray a quick wash with the hose whenever it's looking dirty.
- Hang a wall clock. When you're running late and need to check the time, it always helps to have a clock nearby. This is especially true when your hands are full from wrangling children or carrying bags. As the primary entryway for your home, a mudroom wall space is a great place for a clock. And it's an easy way to add a focal point or a pop of color to the room.
- Mount a message board. A whiteboard, chalkboard or corkboard can be a great way to share messages with your kids or other family members as they're coming and going. You can post important information like schedules, homework assignments, chores, grocery lists and other to-dos. Encourage everyone to use it as a central location for communication in your home.
- Add a bench. When you're ready to take your shoes off after a long day at work, it's nice to have a place to sit down. And if you have young children, a bench in your mudroom is a great place for them to get ready before walking out the door. It's also a good way to avoid tracking mud, water or snow further into your home.
- Choose colors that flow. Just because your mudroom is a utility-focused space doesn't mean it has to feel like one. Choose a color that will create a natural flow to the space it's connected to, whether it's your kitchen or living room. And keep in mind that bold colors and patterns can give this small room a big presence. Just be sure to choose paints and materials that are easy to clean.
Like your mudroom, we know life can be messy. Your Erie Insurance agent understands that. So when it comes to protecting what matters most, your agent will be there to simplify things, answer questions and help you get the insurance you need. Contact your local agent today to discover what the ERIE difference can do for you.
Article originally posted on www.erieinsurance.com(opens in new tab)
A better insurance experience starts with ERIE.
Haven't heard of us? Erie Insurance started with humble beginnings in 1925 with a mission to emphasize customer service above all else. Though we've grown to reach the Fortune 500 list, we still haven't lost the human touch.
Contact Bea's Insurance Agency today to experience the ERIE difference for yourself.


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SGS groundwater studies help you to formulate a water management plan that anticipates contamination risks and accommodates your future needs. Call our qualified teams today to find out more.
Fresh groundwater is a precious resource which can be seriously affected by the industrial or agricultural activities. Water should be preserved to ensure that a quality supply is available for the future. Also, for the success of building and underground projects, the level of groundwater must be managed during construction or engineering works.
Our hydrogeological studies team provides a range of services to help you anticipate groundwater challenges and develop solutions that suit your particular business. Our range of services includes:
- Aquifer characterization
- Groundwater wells inspection
- Groundwater catchment study
- Groundwater modeling
- Pumping and tracing tests
- Permeability tests
- Karst study
- Wells drilling management geothermy
Whatever the type of aquifer, we have the equipment – from pumping and sampling, to water mass computer modeling – to make a detailed assessment. Our team of hydrogeologists have the expertise to propose a range of options to suit many industries, including public water supplies.
We can also help you with administrative assistance. For example, if your use of groundwater for water supply requires a hydrogeological survey to obtain a license, we will process this for you. We also take care of all the documentation you need to cover technical requirements and reports on field measurements. Our reports will support your compliance with all relevant regulations for your industry.
Call our expert team today to ensure the success of your hydrogeological project.
Related links
All India business enquiries helpline
Local site contact number
SGS House,
4B, Adi Shankaracharya Marg, Vikhroli (West),
Mumbai, Maharashtra, 400 083,


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3M Prestige Series Window Films
3M Prestige window film for sun control - A clearly superior way to protect your commercial building.
A standard of sun control performance that metallic window films can't match.
Until recently, most window films that rejected heat for interior temperature control were tinted dark and used metals. In addition to being highly reflective, these films were susceptible to corrosion. Because Prestige films use no metals, they are the first clear films to offer a variety of selections that eliminate this problem and perform to the industry's highest standards.
Sun control with low reflectivity that's a beautiful reflection on you.
One of the major drawbacks of traditional window films was that they tended to act like mirrors, impacting the clarity of the view from your windows. 3M's new Prestige Series has substantially reduced reflectivity. Our styles have interior reflectivity that is less than, or just 1% greater than glass. Your windows will only reflect your commitment to keeping your commercial building looking beautiful.
Beautiful is also cool – window films that provide exceptional temperature control and energy savings.
3M Prestige Series Window Films selectively reject up to 97% of the sun's infrared heat to help keep your commercial building cool and lower your energy bills. And unlike other films that can only achieve similar performance during the cool times of sunrise and sunset, these films are unsurpassed throughout the day and especially during the hottest times when you need the help most. 3M Window Films are also designed to reduce the effects of solar heat and visible light on your furnishings and will block up to 99.9% of the sun's harmful ultraviolet rays, which are the single largest cause of fading.
Optically Clear. Technically Superior.
Creating a clear window film with all these advantages wasn't easy. It required the world-leading nanotechnology laboratories of 3M. Nanotechnology works with materials that are over 1,000 times smaller than the width of a hair. This expertise allows 3M to create a window film with hundreds of layers, while still maintaining a thickness that is less than that of a piece of paper.
A Window Film Warranty Backed By One Of The World's Most Respected Companies
Selecting 3M Window Films gives you peace of mind. That's because we have one of the most comprehensive warranties you can get, should your window film need replacing. All commercial 3M window film products are backed by an industry-leading 15 year warranty.
3M Prestige Series Window Film Benefits:
- Substantial heat rejection provides energy savings and enhanced comfort
- Increased on-angle heat rejection provides additional performance benefits
- Low reflection enhances views and overall beauty
- Extends the life of furnishings by rejecting UV rays, the single largest component of fading
- Reduces glare and eye discomfort


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A generous bequest from a member of Princeton's Class of 1946 will provide essential support to the Princeton University Orchestra and the Princeton University Glee Club.
The J. Mahlon Buck Jr., Class of '46, Endowment will, among other uses, allow the two groups to make more frequent domestic and international tours, help fund production costs for performances, and enable the ensembles to expand their library of instrumental and choral scores.
"The University is deeply grateful to Mr. Buck and his family for this gift," said President Shirley M. Tilghman. "It really has two beneficiaries — Princeton's exceptionally gifted student-musicians and the audiences who will have the pleasure of seeing and hearing them perform."
Buck, who helped build pharmaceutical distribution businesses and was an owner of the Philadelphia Phillies baseball team, died in 2011 at age 85 in Haverford, Pa. An enthusiastic, lifelong musician who came from a highly musical family, he learned to play many instruments, although piano and voice were his first loves. As an undergraduate, he was a member of the Glee Club as well as the Nassoons a cappella group and the Triangle Club, Princeton's renowned musical-comedy troupe. In later years, he and his wife, Elia, loved and supported the arts in their city and were recognized as leading patrons of the Philadelphia Orchestra for many years.
"It's clear that music was very important to Mr. Buck," said Professor of Music Steven Mackey, a Grammy-winning composer and musician who chairs the Department of Music. "Music plays a part in all of our lives, and its study and performance has long been deeply embedded in Princeton's culture. This support from the Buck endowment helps to carry on this tradition, and will give our students more opportunities to deepen their abilities while sharing their talents with the world."
Both ensembles attract "varsity musicians" — Princeton's top singers and instrumentalists. The Glee Club, which began in 1874 with a handful of students, now numbers more than 80 singers. The orchestra, formed in 1896, is an ensemble of more than 110 musicians. Grammy nominee Gabriel Crouch, a former member of the United Kingdom's King's Singers, has directed the Glee Club since 2010; Michael Pratt has led the orchestra for 35 years in performances of the many challenging works in its repertoire. Both Crouch and Pratt are senior lecturers in the Department of Music.
The fund will expand the ensembles' ability to tour, adding domestic trips and enabling all students to participate in international tours regardless of their ability to pay.
"The tours provide a bonding between students like nothing else, one that spills over into and elevates music making," Pratt said. "These projects often take us to some of the great locations of musical history, the homelands of the composers whose music is central to our educational mission. The experience of that music is forever altered after that. The term 'life-changing' is one heard not infrequently from our alumni."
Crouch agreed, emphasizing that the benefits extend well beyond the students' years at Princeton.
"The world hears Princeton music at its absolute best whenever we perform abroad," he said. "But as wonderful as this is, the greatest joy of completing a tour comes in knowing that the students have ignited new inner resources and built new relationships with each other that will sustain their entire lives."
Tours also reach a wider audience of prospective students and let alumni around the world experience Princeton students' musical skill, the conductors said.
The fund will support production costs for performances that require elaborate staging, guest soloists, performance workshops and master classes. It will permit the University library to acquire up-to-date performing editions, and it will pay for administrative assistance that will free up the conductors to focus their time on musical preparation and teaching.
In addition, the fund will provide operational support for Sinfonia, an orchestra composed of the many excellent musicians for whom there is no room in the Princeton University Orchestra, and the Chamber Choir, a small vocal ensemble that has some overlap with the Glee Club but sings a repertoire suitable for 20 voices instead of 80. The fund will enable all of the ensembles to record more of their performances.
Buck was a loyal supporter of Princeton over the years. He, his wife and their family made generous gifts to the arts, athletics, academic programs and Annual Giving, Princeton's annual fundraising campaign. Their children, Caroline Buck ("Cackie") Rogers, a member of the Class of 1977, and James M. ("Jim") Buck III, a member of the Class of 1981, are Princeton alumni, and members of the next generation are following in their footsteps.
"Dad loved 'all things Princetonian,' but he was never happier and more connected to his alma mater than when he played music and sang with his close friends, many of whom he came to know as an undergraduate," Jim Buck said. "He credits the University with fueling his lifelong interest in music, and our family is forever grateful for this gift he shared with us all."
Buck, who enrolled in Princeton in the summer of 1942 at age 17, enlisted in the Army in 1943, serving in the 92nd Field Artillery Division, which fought in the Battle of the Bulge. He returned to Princeton in 1945, earning his degree in economics in 1948 but retaining his original class affiliation.
Immediately after Princeton, he joined his family in Smith Kline & French's wholesale drug distribution business. In 1965, he and his brothers, Bill and Whip, bought SK&F's distribution arm and renamed it The Drug House Inc. He was chairman when the business was sold to Alco Standard in 1977, and he became chairman of the Alco Health Services Division, which eventually became AmerisourceBergen Corp., one of the nation's largest pharmaceutical distribution services providers. Upon the sale of the drug distribution business to Alco, Buck and his brothers formed TDH Capital Corp., and it was soon thereafter that they joined together to purchase a minority stake in the Phillies. A lifelong dream of theirs was realized in 2008 with the team's second-ever World Series championship.
Buck's bequest was part of Aspire, the University's five-year fundraising campaign that concluded on June 30, 2012, after raising $1.88 billion.


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We expect you will be delighted with your purchases from ELBEE TRADERS. However, if you discover any damaged items, Goods may be returned unused and in original packaging carefully packed within 7 days of receipt at your own expense.
A credit will be issued and a refund offered either or your Credit card or theis can be used against your next order .Please allow at least 14 working days from the day you return your package for your return to reach us, be processed and your account credited.Please note that you are responsible for any returned goods until they reach us. We strongly recommend that you obtain a certificate of posting and keep it in a safe place until your return has been processed.


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Chicken Cordon Bleu with Wine Sauce |
Did you know that the term "comfort food" was even added to the Webster's Dictionary in 1972?
1) Certain foods that people associate with their formative years, or with "home"; frequently simple home-cooked style food, and often the staple of diners and other informal restaurants.
2) Food that one eats to feel comfort or alleviate stress rather than to receive nutrition.
"Comfort food" is not designed to be especially healthy or politically correct but that is not necessarily always the case. For you maybe comfort is in a slice of meatloaf with mashed potatoes and gravy, or a heaping plate of macaroni and cheese, or a welcoming slice of chocolate cake? Nothing terribly unhealthy there...right...right....Insert picture of Val nodding her head. Maybe it's something less familiar to others but that your family has prepared and eaten around the table for generations?
One thing is certain..... Comfort food is personal!!!!!
One past time that I find comforting is reading. A little while back I won a novel from Glamah at Coco Cooks . Reading has taken a backburner to our Social Network BloggerAid and our fundraising cookbook but I finally finished the novel this weekend. The book is called The Sharper Your Knife, The Less You Cry by Kathleen Flinn. It is essentially a true story of a woman in her early 30's who loses her job in the corporate world and leaves the comfort and security to follow her dream to attend the famed Le Cordon Bleu cooking school in Paris. She overcomes adversity even with the language barrier and ultimately realizes her own strength during her time there as she accomplishes her goals. She receives her diploma despite being told that she is "wasting her time". Read Coco's review of the book here.
In this novel you get two for one with a recipe at the end of each chapter. Each is one of the many recipes from the over 300 dishes she masters at The Cordon Bleu. Head on over to the Kathleen Flinn Website and get instructions for Book Club dinners, etc.
More recently I also won a novel from J. Danger of This Dangerous Life called Same Kind of Different as Me by Ron Hall & Denver Moore. It is another true story about the lives of 3 very different people and how their lives intertwined. I have yet to read this book but will let you know. It comes highly recommended!!!!
From the first book The Sharper Your Knife, The Less You Cry I chose to prepare this Chicken Cordon Bleu. The Paris based cooking school has nothing to do with this dish and Kathleen did not even prepare it in any of her classes. The specific origins of the dish remain a mystery, but the original (with veal) is a likely cousin to Germany's schnitzel family and may have originated in Austria. I found it appealing. What did I find so comforting about this dish? Well.. sauce for one. It reminds me of my early days of creating chicken dishes with wine sauce...plus...anything in a breaded coating is comforting to me!!!!
One word of caution....when taking photos make sure the vacuum is put away......wink...wink....
coarse salt, freshly ground black pepper
4 teasppon Dijon mustard4 slices (2 - 3 ounces) Swiss cheese, preferably Gruyere
4 slices (about 2 ounces) very thinly slices prosciutto or ham
1 cup (1bout 100 grams) flour
2 eggs, beaten slightly
1 cup (about 100 g) seasoned bread crumbs
1/2 cup (125 mL) dry white wine
1 cup (250 mL) chicken stock
1 tablespoon butter
1 tablespoon flour
1 cup (250 mL) cold milk or cream
salt, freshly ground pepper to tasted
1 tablespoon grated Gruyere cheese (optional)
Preheat oven to 350 F/175 C. Butterfly each chicken breast, using a sharp knife to carefully cut into one side until it opens like a book. Season the interior with salt and pepper and coat with 1 tsp mustard. Top with a slice of cheese, then a slice of prosciutto or ham. Close and secure with string or toothpicks, or wrap them in caul fat. (My trick to hold them together is to use dried spaghetti in place of toothpicks; it basically disappears during cooking). Dredge this chicken preparation in flour, then dip it in the beaten egg, and then finally roll it in breadcrumbs. Repeat for the other breasts. bake in a dish lined with parchment paper or foil for 35 - 40 minutes, or until the parcels are firm to the touch and juices running from the chicken are clear and no longer pink, and a meat thermometer reaches 180F/80C.
Heat the wine in a saucepan over high heat and reduce by half. Add the stock, bring to a boil, and reduce to a simmer. keep warm until ready to add to the sauce below. (Don't skip this step your sauce will break)
In another saucepan, make a roux by melting the butter over medium heat until bubbly. Whisk in the flour and continue to whisk for 8 - 10 minutes, until it smells like popcorn. Add the cold milk and whisk in completely. Whisk in the wine-stock mixture, and season with salt and pepper. Adjust consistency by adding more stock if sauce is too thick. If desired, add in the grated cheese. Remove the string from the chicken. Top with the sauce.
Serves 4
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.


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We do not treat Attention Deficit Hyperactivity Disorder.
However, since ADHD appears as a neurological disorder and chiropractic care attempts to reduce nervous system disturbances, many parents who want a natural, non-drug solution for their child have found chiropractic care helpful.
Common Symptoms
The classic signs that parents and teachers notice:
- Inattention, hyperactivity and being easily distracted
- Difficulty concentrating and sitting still
- Inability to control impulsive thoughts and behaviors
- Easily distracted by noises and activities
- Always moving—fingers, hands, arms, feet or legs
First Things First
Begin by making nutritional and lifestyle changes. Rule out environmental factors by reducing your child's exposure to substances that are increasingly common these days:
- Remove food dyes, preservatives and additives from the diet.
- Focus on natural, organic foods grown without pesticides or herbicides.
- Determine if an allergy is involved such as dairy or gluten and eliminate.
- Eliminate all sugars and artificial sweeteners.
- Reduce the use of cleaning agents, detergents, fabric softeners and other chemicals.
These are wise choices whether your child has the symptoms associated with ADHD or not!
Traditional Treatment
A popular approach to controlling symptoms of ADHD is to administer regular doses of methylphenidate. More commonly known as Ritalin®.
Ritalin® is a schedule II controlled substance related to, and producing similar effects as, amphetamines and cocaine. The side effects, including personality changes and permanent changes to the brain, cause many parents to look for alternatives.
Chiropractic: Pure and Natural
Instead of treating the various symptoms of hyperactivity, we look for disturbances to the child's nervous system. We often find problems caused by spinal distortions in the upper neck.
In fact, this link between the spine, brain stem dysfunction and ADHD is common. A thorough chiropractic examination can reveal noticeable spinal distortion, even a reversal of the normal neck curve. That's why we often recommend a schedule of safe and natural chiropractic adjustments to help reduce the accompanying nervous system tension.
Find Out More
As parents, we want the best for our children. If your child exhibits the symptoms of ADHD, you know it affects virtually everyone your child is in contact with. As you consider your options, get a thorough chiropractic evaluation.
Call our practice today!


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Seat Cover GEAR Truck Seat Cover GEAR Truck Seat Cover Black FEATURES: Completely Adjustable Includes 7 Pouches In 1956, Basil Smith, also known as Smitty, started a small machine shop in his garage, called Rock-ett Products. Being one of the original four wheel drive enthusiasts, his chief concern was to develop four wheel drive equipment for trucks and small SUVs (Jeeps).
Over the years, Smitty's son Tom worked at Rock-ett and then with the newly named Smittybilt. Having been exposed to the four wheel drive lifestyle all his life, Tom was able to create new and innovative product ideas geared towards the growing off-road aftermarket industry.
As the business grew, Tom created more and more exciting new products including the original Nerf Bar side step and tubular front and rear bumpers for Jeeps. Proudly supplies thousands of active dealers and distributors worldwide with innovative truck and SUV accessories.
Smittybilt has expanded its product offering to over 2,000 different products servicing the international truck and SUV markets. The constant involvement of management in the off-road markets has kept Smittybilt in touch with the latest market trends and on the forefront of engineering and design. Welcome to the new Smittybilt where innovation and quality are once again at the forefront of product development. Get the Original, Get Smittybilt! GEAR Truck Seat Cover; Black.