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Wednesday, June 6
Strawberries and Rhubarb; So Good, They're a National Holiday
Growing up on the East Coast, I remember going over my great aunt Pauline's, where she grew rhubarb along the side of her house. I also remember eating it raw, and scrunching my face up in satisfaction at its impossibly tart flavor. I loved it as a kid, and I still love it as an adult (but not raw, thanks). Just writing about eating raw rhubarb makes my teeth ache (of course it might just be my new whitening toothpaste).
I also remember carrying home bundles of rhubarb that my mom would transform into mouth-watering desserts, of which my family's favorite was strawberry-rhubarb pie. There was always an exciting anticipation watching my mom roll out the dough, stew the fruit, and make the perfect lattice topping with sparkly sugar crystals on top. Although I would haved treasured a piece, I knew that I didn't have the time this weekend to make one. So, I settled on this easy-to-make, delicious-to-eat strawberry rhubarb sponge pudding.
Though California reigns supreme with many types of produce, it doesn't offer a lot of tasty rhubarb. In fact, I have never seen it at the farmers' market. So, I bought some at the supermarket. Though it tasted good, it lacked the crispness that is characteristic of freshly cut rhubarb from home.
Here is Jill Dupleix's recipe for Rhubarb Sponge Pudding that was featured in the May 2007 issue of Bon Appetit. The only change I made to the recipe was adding strawberries, so I added it to the name as well. It was simple to make and had just the right sweet-tart combination I was desiring. I definitely recommend serving it with softly whipped cream, which cuts the richness of the cakey topping and adds a light, creamy smoothness to the texture. I would also recommend making it in two smaller baking dishes if you want to post on it. That way one can remain intact, and you can eat the other as you go. Not that I would ever do such a thing.
I'm submitting this to Meeta, the birthday girl, who has chosen "Big Birthday Bang!" for her Monthy Mingle. Children and adults would like this dessert, and it could be served in one large dish or in individual dishes.
Since June is also the beginning of swimwear season, you could lighten this recipe, by substituting Splenda for the sugar, Smart Balance for the butter, and low-fat milk for the whole milk. Then, you won't have to worry about how you look in your birthday suit.
Strawberry Rhubarb Sponge Pudding
Print recipe only here.
1 1/3 pounds rhubarb, cut into 1-inch lengths (about 5 cups)
1 cup chopped fresh strawberries
1/3 cup (packed) golden brown sugar
2 tablespoons water
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
7 tablespoons butter, room temperature
2 large eggs
6 1/2 tablespoons whole milk
Softly whipped cream
Preheat oven to 375°F. Butter 11x7x2-inch baking dish. Place rhubarb pieces and berries in baking dish in even layer. Scatter brown sugar over and sprinkle with 2 tablespoons water.
Whisk flour and baking powder in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Fold in flour mixture in 3 additions alternately with milk in 2 additions, mixing just to blend after each addition. Spoon batter over rhubarb, smoothing top to cover.
Bake dessert until top is golden brown and toothpick inserted into center comes out clean, about 40 minutes. Cool at least 30 minutes and up to 1 hour. Serve warm with softly whipped cream. Makes 8 servings.
Finally, if you really want to bake a pie, then check out Elise's beautiful rhubarb-berry pie with instructions for creating the perfect lattice-top pie crust.
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54 comments:
- Patricia Scarpin said...
Susan, rhubarb is hard to find here and it costs a lot of money, too. I have never tried it but have seen so many delicious recipes with it that I'm willing to spend some cash. ;)
Your sponge is absolutely fabulous - you won my heart by adding strawberries.
- June 6, 2007 at 5:28 AM
- Joanna said...
Hi ... I would NEVER have thought of pairing rhubarb with strawberries, but, now that you have come up with it, I can see they would be terrific together. Here, by this time of year, rhubarb is in great supply and pretty cheap (it's expensive at the beginning of the year, when you can buy the wonderful pink forced rhubarb that is grown indoors in the dark in huge sheds in Yorkshire). And as the strawberries are just coming into season, I'm going to give this a try.
Thanks for sharing
- June 6, 2007 at 5:56 AM
- Alanna Kellogg said...
This is just beautiful! I'm afraid I'm not with you, however, I love rhubarb "straight up" and unadulterated, no strawberries required ... although they're always welcome!
- June 6, 2007 at 6:26 AM
- Anh said...
I have reminding myself to make something with rhubarb... Yours look so good. A lot of people have been praising about strawberry and rhubarb... I'm dying to try out myself. Just that the strawberries are not that good at the moment. Perhaps I should be more patient!
- June 6, 2007 at 6:37 AM
- Asha said...
Beautiful combo! You never I never tasted Rhubarb!I know! Am I stupid or what?!;D
I will get those this weekend and celebrate with Strawberries.Looks fabulous!
- June 6, 2007 at 6:40 AM
- Pip said...
This pudding looks great! Can you believe that I've never tasted rhubarb? In Italy is more difficult to find but I'm really curious about it! What does it taste like?
- June 6, 2007 at 8:09 AM
- Stella said...
They make the perfect match especially when they both are tangy!
Oh goody, your sponge pudding does look good, too bad I'm eating it with my eyes!
- June 6, 2007 at 8:28 AM
- Elise said...
Hi Susan,
Rhubarb and Strawberries are such a classic pairing. I love them together! I like the idea of having them be the stars of a sponge pudding, the texture must be wonderful. Yum! (Thanks for the links.)
- June 6, 2007 at 8:57 AM
- Mishmash ! said...
You almost sold this dessert....made me crave for some and thinking of making it soon :)
- June 6, 2007 at 12:17 PM
- Chubbypanda said...
I remember thinking rhubarb was red celery when I was young. I loved celery. One day, when my mom was busy in another part of the produce area, I reached over and...
Haven't tried it since. Maybe I should give it another go.
- June 6, 2007 at 2:35 PM
- Chris said...
Susan....you've hit it out of the pak (park) with this one! I love Rhubarb and Strawberries together. I actually made a Rhubarb and Strawberry apple sauce a while back and never blogged about it..need to go back and find those pictures...it was tasty.
- June 6, 2007 at 3:09 PM
- MyKitchenInHalfCups said...
Ahhhh Susan, this is so perfect! I love rhubarb and strawberries but the sponge cake added is just over the top. Great twist from a pie. The individual servings are a terrific idea. But your progressively empty dish is the topper!
- June 6, 2007 at 7:29 PM
- foodette said...
That sounds so gosh-darn good, I want to make it right now. If only I had some rhubarb in the house!
- June 6, 2007 at 8:22 PM
- Toni said...
When I was growing up, we grew rhubarb in our back yard, and my mom used to make rhubarb and strawberries. Because she never considered herself a baker (that was reserved for her sister), she never turned it into a pie. We just had bowls of rhubarb and strawberries, and just the name of your post started me salivating! I just bought strawberries today - now I'll have to look for some rhubarb.
- June 6, 2007 at 9:40 PM
- Scribbit said...
Rhubarb is so big here, it grows so easily and I love it.
I usually make my raspberry jam with half rhubarb to make the berries go farther and no one can tell.
That pie looks gorgeous.
- June 6, 2007 at 11:09 PM
LOVE that photo sequence!
- June 6, 2007 at 11:24 PM
- Marcia H said...
the 1st time I tasted rhubard I was annoyed, my teeth clenched and I didn't really liked the taste. My husband made them in a wonderful way, and now my mouth waters when I think of rhubarb:
As I don't enjoy cooked/backed strawberries, my husband usually cooks the rhubard for 3 to 5 minutes in apple juice and I eat it with fresh strawberries and creme fraiche - it's delicious.
- June 6, 2007 at 11:45 PM
- Meeta K. Wolff said...
It took me a while to develop a taste for rhubarb but O love it now - mixed with berries is just brilliant. This pudding really looks awesome and thank you for bringing it to the party!!
- June 7, 2007 at 12:01 AM
- Lydia (The Perfect Pantry) said...
When I was growing up, my family moved from Manhattan to suburban New Jersey. We had a giant weed in the back yard that my dad kept trying to mow down. Of course we learned that it was a rhubarb plant -- we'd never seen one in New York!
- June 7, 2007 at 3:36 AM
- Rosa's Yummy Yums said...
Mmmhhh, marvelous! Your pudding is very appetizing...
- June 7, 2007 at 3:44 AM
- Lis said...
This looks heavenly, Susan! I love these kinds of puddings. =) I'm not a big fan of the strawberry/rhubarb pie, it's mostly the crust thing.. but in a pudding like this I could go ga-ga over. =)
- June 7, 2007 at 4:30 AM
- Susan from Food Blogga said...
Patricia-It really is worth the extra money. Hope you try it!
Joanna-Using the season's freshest berries will really make a delicious difference.
Alanna-You're bold!;)
Anh-I would recommend using only the freshest strawberries for their sweetness.
Asha-Ooh, you're in for a treat!
Pip-It's very tart, esp. raw. (Tart like when you suck on a lemon.) This is why its best when cooked with a sweetener like sugar or honey. The flavor is really mellowed when cooked, which makes it slightly tangy and sweet. It pairs beautifully with many fruits, such as berries, cherries, and apples. It can be used in savory dishes as well though.
Valentina-I'd be happy to send you some. ;)
Elise-The cakey texture was lovely. You're so welcome!
Shn-Oh, good.
Chubbypanda-Give it another go. Cooking it really mellows the flavor. I promise.
Chris-A home run? Cool. ;)
Tanna-Aw, thanks. That's sweet.
Foodette-It's worth going to the store!
Toni-Hope you find some!
Michelle-I would love that jam.
Christine-I'm glad!
Marcia h-That sounds lovely.
Meeta-You're welcome!
Lydia-What a great story!
- June 7, 2007 at 4:30 AM
- Susan from Food Blogga said...
Lis-How funny is that? We both posted at 4:30, so I didn't see your comment. If you're not crazy about crusts, then you'll love this!
- June 7, 2007 at 4:32 AM
- Sig said...
Rhubarb is an aquired taste for me, I like it when it is perfectly paired with other ingredients... I've never had it with Strawberries, but I can imagine the taste... it will be awesome and you have done a great job of selling it too :)... Your posts always make me want to run out and buy the ingredients :)
- June 7, 2007 at 4:55 PM
- Lucy said...
Colours are great together as well.
A holiday? I'm all for fruit and veg related days off...very amusing!
- June 7, 2007 at 5:07 PM
We have a monstrous rhubarb patch at our lake home with stalks that can grow as thick as your wrist. My MIL goes nuts each spring with it.
My mom made a delicious rhubarb/strawberry sauce when I was a kid that we would spoon over ice cream or sometimes just eat with a spoon. No pies...the sauce was IT. Rhubarb season always makes me think of her fondly, it was one of her favorite things.
- June 8, 2007 at 7:12 AM
- wheresmymind said...
I'm with you on the Strawberry/Rhubarb combo...just can't have one without the other...nope!
- June 8, 2007 at 7:32 AM
My wife makes a fantastic strawberry and rhubarb pie every year. I'll think I'll give her a friendly reminder now...Your dish looks great.
- June 8, 2007 at 8:59 AM
- Linda said...
i have yet to cook/bake with fresh rhubarb. thanks for the inspiration. this looks perfect for all those summer bbqs coming up!
- June 8, 2007 at 9:48 AM
Regarding the adjustments you suggest for swimsuit season, I am admittedly not a baker, but I heard a baker saying that substituting sweeteners for sugar doesn't tend to work out as well, at least texturewise. It's because of the physical/chemical transformation sugar undergoes when exposed to heat.
But since I've also seen plenty of sugar-free baked goods for sale, I could be way off here. Any of you bakers out there have any thoughts on this?
- June 8, 2007 at 9:50 AM
- Susan from Food Blogga said...
Sig-That makes me happy. :)
Lucy-I hear ya!
Kate-I'm glad it brought back fond memories for you. Now, where is that house located?;)
Jeff-I know!
JJ-Just ask nicely.;)
Linda-Oh, I hope you try it!
Terry-Though I'm not an avid baker, I have made several baked goods with Splenda (as has my mom who is a much better baker than I) and they've come out fine. I wouldn't suggest it for something like a souffle, but for a dish like this, it's usually fine. I've also used it in puddings and muffin/cake recipes.
- June 8, 2007 at 11:18 AM
- bazu said...
Tomorrow's *strawberry-rhubarb day*, no kidding? That is so cool! Why can't we have more holidays devoted to produce??
Your photos all look mouth-watering. I'm so proud of myself, because this is the first year I actually bought and cooked fresh rhubarb (previously, it was always store-bought pies or things other people made.) For my tang-loving palate, rhubarb is perfection.
- June 8, 2007 at 1:46 PM
- Sara said...
I love the going-going-gone pictures! Very cute.
- June 8, 2007 at 1:58 PM
- Susan said...
What a compelling dessert, all golden and rouged. This is so in the British style. Quite lovely, festive yet comforting. It's really remarkable how transformed a vegetable can be. I rarely see rhubarb in our markets here. Pity.
- June 8, 2007 at 2:40 PM
- Nora B. said...
Susan, that looks utterly delicious! It's calling out to me to make some. Luckily rhubarb is still in season here and strawberries are still around but with a hefty price tag. But I know that it will be worth it. Thanks for the recipe.
- June 8, 2007 at 3:55 PM
- T.W. Barritt at Culinary Types said...
I've never actually cooked with rhubarb. What a lovely color, and the sponge is great - so much lighter looking than a crisp or a crumble.
- June 8, 2007 at 7:52 PM
I've never tried rhubarb but I've heard of the strawberry-rhubarb combo. I'll have to try it out sometime. :)
- June 8, 2007 at 9:02 PM
- Rachael said...
I am must admit to being obsessed with strawberries. But, I've never had rubharb!
Pudding looks fantastic and I love that you ate the whole thing. I would have too : )
- June 9, 2007 at 11:47 AM
- Rasa Malaysia said...
I have never had rhubard...have read so much about it lately...is this seasonal?
- June 9, 2007 at 11:38 PM
Gorgeous! Would you believe that I've never tried rhubarb? I've heard of the infamous rhubarb and strawberry combo, I really must try the two together one day :)
- June 10, 2007 at 6:49 AM
I have never met a strawberry rhubarb combo I didn't like. I must try that sponge cake!
- June 11, 2007 at 7:12 AM
- Wendy said...
The Jill Dupliex recipe is a favourite of mine. And I'm not even a pudding fan! Was ready to debate the inclusion of strawberries but you write about the pairing so convincingly I'm going to give it a go. :)
- June 11, 2007 at 12:19 PM
- Susan from Food Blogga said...
Bazu-Yeh! I'm so happy to hear it!
Sara-Thanks. It was fun and delicious!
Susan-The chef who created the recipe is Australian.
Nora B- It's worth it (or send me the bill). ;)
T.W.-It's a lovely, light texture.
Amy-I hope you do soon!
Rachael-It should be easy to find in New England.
Rasa Malyasia-It's usually out in the late spring/early summer season.
Ellie-Oh, you really do!
Kristen-Add this one to your list!
Wendy-Great! Glad to hear it!
- June 11, 2007 at 4:12 PM
- Passionate Eater said...
I love your pairing of rhubarb and strawberries! I myself have never tried the combination, but because I heard it from the trustworthy Food Blogga source, I know it is a combination to be reckoned with. It sounds like they go together like peanut butter and jelly, or, in the words of Grease, "like wha-bab-a-loo-bop-a-bop-bam-boo!"
- June 12, 2007 at 12:01 AM
Forget the birthday suit! I'm going to make this the full-fat full sugar flavor...Yummy!
- June 12, 2007 at 5:59 AM
This looks so good...but I can only imagine how it tastes as I've never tasted rhubarb! I hope I get the opportunity soon...I've bookmarked a lot of recipes already, and now this lovely one :)
btw, your 3-pea salad was delicious! Mmmm...
- June 12, 2007 at 6:17 PM
These are just all looking too delicious! Love the association of these two fruit together!
- June 12, 2007 at 6:21 PM
- debra said...
I am also going to try this recipe with blueberries when my berries come in around July 4th.
- June 13, 2007 at 7:38 AM
I just bought rhubarb for the first time this season and was going to make a pie. I think I'll try this pudding instead for a change. It must be good if you ate the whole thing!
- June 13, 2007 at 11:26 AM
- Susan from Food Blogga said...
Passionateeater-I haven't thought about that movie in ages!
Veronica-You go! ;)
Joey-Oh, thanks so much! I love the pea salad too.
Bea-They make a lovely pair.
Debra-Blueberries sound like a delicious and festive alternative.
Ann-It really was delicious!
- June 13, 2007 at 4:00 PM
Hi Susan! Well this timing of this post is excellent, as the rhubarb is coming up like crazy in our neck of the woods - not that there is any question on how to use it!
Now if the strawberries would just hurry along, I'd be all set to make your fantastic dish!
- June 14, 2007 at 5:15 AM
- Jeanne said...
Wowee wow! I am a newcomer to the world of rhubarb, having not really grown up with it. I am fascinated by its sweet yet tart taste and I LOVE the colour when yuo get really pink stems. I've seen a couple of recipes lately featuring a rhubarb & berry combination and I'm intrigued. This is DEFINITELY going on my summer "to make" list - thanks!
- June 15, 2007 at 3:41 AM
your recipe never indicates when to add the strawberries in!
- June 26, 2009 at 5:36 PM
- Heather said...
I'm on a rhubarb kick after eating it so often in Australia! Now that I'm back in the US, I've been searching for recipes, and I'll be making this one next.
- May 21, 2011 at 10:39 AM


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I'm excited to bring you January's block, the 5th block in the program. Because it looks like an hourglass, I call it the Sands of Time block. Finishing out at 8" square (8.5" unfinished), it's a quick & easy block to make -- something I thought you'd all appreciate as you catch up from the holiday rush.
Ready to get started? Here we go ... !
First, cut 8 - 1.5" x 8.5" strips from assorted prints. You don't necessarily need 8 different prints -- you can see that I used 5 prints here, and just repeated 3 of them.
Sew the strips together into two sets of 4 strips each. This will yield 2 rectangles, each measuring 4.5" x 8.5".
Find the spot along the bottom edge of your first rectangle that is 3" in from the left hand side. Mark it lightly with a pencil. Using your rotary cutter and straight-edge ruler, make a cut from the top left corner of the rectangle to your pencil mark. Repeat on the right side of your rectangle, making a slice from the top right corner to a mark along the bottom edge that measures 3" from the right side.
This sounds really confusing, but just take a look at the picture below. It's way easy, and only sounds complicated.
As you can see in the photo, you'll do the same steps with your second rectangle, but this time you'll be measuring in 3" from the left and right sides along the top edge of the rectangle, and cutting from the bottom corners.
See? It's actually very easy.
OK, from a background fabric, cut 4 rectangles measuring approximately 4" x 6". You'll see in a moment why it's not important that the measurement is exact, as long as you have enough surface area to square up the block later. If (unlike me) you're obsessive about not wasting fabric, trial & error should help you determine the exact measurement that you'll need to minimize waste.
Place your rectangle along one edge of your trapezoid as shown below, eyeballing that you have enough overhang on the top and bottom edges to allow this rectangle to "replace" the triangle you just sliced off. Again, this sounds more complicated than it really is! The pictures help ...
With right sides together, sew the rectangle to one side of the trapezoid, and press open.
With your ruler and your rotary cutter, and using the top and bottom edges of your trapezoid as a guide, trim the edges so that the height of your pieced block is back to 4.5".
Repeat these steps for the remaining 3 sides of your trapezoids. You should now have two strange looking pieced shapes that look similar to the ones in the image below:
Line up the two smallest strips and, with right sides together, sew the two pieces together. Press open. The height of the pieced block should now measure 8.5".
Now all you have to do is trim the width of the block down to 8.5". Be careful to center your block as best you can. The block should now measure 8.5" square.
And there you have it -- my scrappy Sands of Time block! I hope you enjoy making this block, and I can't wait to see all of your color and print variations. If you make a Sands of Time block, be sure to add it to the Blogger's BOM Flickr group. And, of course, I'd love it if you also added it to my Quilt Dad is my Homeboy group.
Big thanks to Jackie for asking me to be a part of this wonderful quilt-along. As a reminder, here is the full schedule of the other amazingly talented bloggers taking part in the Blogger's BOM quilt-along:


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The past month has been characterized by two constants – snow and travel. And unfortunately (or fortunately in some cases) the former has been interfering with the latter. I've managed to miss both major snowstorms here in Boston, returning to an icy runway and snow piles well above my waist.
Over Christmas, Meira and I went out to San Francisco to visit her brother and sister-in-law. And their two pups. We ate and ate and drank and ate. It was a gluttonous few days including the times when we did cook at home. In the span of 48 hours, we had three different beef dishes — brisket, Micah's cholent (hopefully the subject of a guest post), and hamburgers. We rounded out shabbat dinner with a few of my old standbys — butternut squash soup and apple cake — and some new favorites that I picked up from Eliana. Before we get to the recipes and as I pack (yet again) to head out of town, I figured I'd share a little sunshine (I hope it still comes through in my experiments with sepia) on this gray gray Boston day.
Roasted Bites
I didn't grow up eating brussels sprouts and always avoided them based on reputation. But, Eliana showed me how to make them fabulous. And the sweet potatoes were a concoction that I had been dreaming up as a ravioli filling, but I like them so much on their own that I have yet to mash them to fill some pasta.
Brussels Sprouts
Preheat oven to 450ºF (or even higher). Cut sprouts in half or quarters, toss on a cookie sheet, and drizzle with olive oil, salt, and pepper. 10-20 minutes later, they will brown and crisp up, ready to pop in your mouth.
Sweet Potato Candy
The maple syrup caramelizes but is not too sweet and the cayenne really spices things up.
Again, heat the oven to 450ºF. Peel and cut sweet potatoes into 1-inch cubes. Toss on a cookie sheet (are you sensing a theme here?), drizzle with maple syrup, a squeeze of lemon, and olive oil. Add your favorite spices – I used turmeric and cayenne. 15-25 minutes later (depending on size of sweet potatoes) they're ready.


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After a killer leg workout at the gym this past Sunday, we wanted to treat ourselves to a mega-carb meal. Since I had a butternut squash saved and had just purchased some fresh rosemary, I decided to make butternut squash risotto.
I prefer fresh rosemary to dried because its soft needles are much more redolent and its flavor is brighter. In this butternut squash risotto, it heightens the flavor of the squash and balances the pungent blue cheese.
I know some people don't make risotto because it takes too long and the continuous stirring is tedious. Well, I'll let you in on a secret: I've been making risotto for years, and I don't stir it continuously. Malto Mario would be disappointed, I'm sure. But it never seemed to make any significant difference to me. And now Jamie Oliver (in Jamie's Italy) has vindicated us non-stirrers, saying he stirs only intermittently as well.
Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese
Print recipe only here.
1 teaspoon olive oil
1 teaspoon butter
1 shallot, diced
1 cup butternut squash, roasted
2 1/2 cups low-sodium vegetable broth (or as much as needed)
½ cup Arborio rice
¼ cup half n' half or milk
1 teaspoon fresh rosemary, chopped
1/8 cup grated Parmesan cheese
1-2 tablespoons crumbled blue cheese
1/8 cup toasted walnuts, chopped
Salt and pepper, to taste
Pre-heat oven to 300 degrees; place walnuts on a baking sheet in oven for about 10 minutes, until slightly toasted and fragrant.
Bump up the heat to 400 degrees. Slice squash in half, remove seeds, and rub with a little olive oil; roast face-side down for 40-45 minutes or until tender when pierced with a fork. Once the squash is cooked, scoop out the flesh, and mash it by hand. It will be added to the cooked risotto later.
Meanwhile, heat broth in a saucepan over medium heat, then lower to a simmer.
For the risotto: In a large metal skillet, saute the shallots in olive oil and butter. Add the Arborio rice; toast for about 1 minute. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more; just be careful not to let the bottom burn. As it continues to absorb the liquid, it will become tender and creamy. Also, season with some salt as you go along.
I use 2-3 cups of broth for this recipe, but use more or less as needed. It usually takes about 20 minutes for the risotto to become completely cooked; but taste it. It should be wonderfully creamy and thick; it's best al dente, which means it should still retain some firmness when you chew it. At this point, add the cooked squash, half n'half or milk, ½ the rosemary, and some salt & pepper; stir well.
Remove from heat; stir in Parmesan cheese now, as it will melt more slowly. Add some salt and pepper as needed. Most cookbooks suggest adding 1-2 Tbsp. butter at this point, but it's optional (and a lot fewer calories without it). Plate your risotto, topping it with crumbled blue cheese, toasted walnuts, and the rest of the chopped fresh rosemary. Eat right away to enjoy its velvety goodness.
Makes 4 portions. (or 2 if it's after a leg workout)
Saw these pretty pink tulips near my apartment on Sunday and just wanted to share them with you. Spring is coming....
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First, Gary North's Quote:
"Everyone talks about religious liberty, but no one believes it. So let us be blunt about it: we must use the doctrine of religious liberty to gain independence for Christian schools until we train up a generation of people who know that there is no religious neutrality, no neutral law, no neutral education, and no neutral civil government. Then they will get busy in constructing a Bible-based social, political, and religious order which finally denies the religious liberty of the enemies of God."
Now, C. Jay Engel's take:
"When North says that the "order… denies the religious liberty of the enemies of God," such a bold statement should be considered in context of the entire worldview of the Christian Reconstructionist. To translate that statement, North believes that if one is an enemy of God, there will eventually be a time when the Church environment is so large that it begins to overcome the secular environment. Not by force, but by progression. In other words, North believes that all of society will eventually be a Christian one and that those who come into the Church will necessarily be made to give up their "liberty" of seeking other religions. The secularist world will be crashing and the secularist person will have to jump ship."
Finally, my thoughts:
Another good way to look at this "denial of liberty" might be the notion, that countless Christians hold, that, yes, we have free will, but in the day of reckoning those that freely chose to do wrong (every immoral act being a choice) and are not repentant will face the wrath of God. This is VERY totalitarian, but it is in no way temporal, and thus has nothing to do with statism. The main problems with temporal totalitarianism are: where its main goal is to serve the elites and rulers and special interests, it is capricious; and where it at least is motivated by genuine compassion and has mostly good intentions, the knowledge problem. By definition, an omnipotent deity can not be capricious because He has already preordained all things, and an omniscient deity can not suffer from the knowledge problem because His knowledge is perfect. If we could hold God to the exact same standards as ourselves, we would be, by definition, gods, and no utopian endeavor would ever fail. The reason they fail is not because the systems are necessarily flawed, but because even a perfect system, if given to fallen man, will eventually succumb to human nature.
In a prima facie (but unlikely in light of other things) interpretation of North's quote, one might be tempted to equate "denial" of religious liberty with a physical, sudden, coercive act.
In Engel's interpretation, which I think is accurate, this "denial" is still somewhat physical but it is gradual and voluntary. Converts are not won by the sword, they are won by the word. In the hopeful eschatology it eventually becomes untenable to not "deny" one's own religious liberty.
In my own interpretation, which I think is less subtle than Engel's (particularly for those who are clueless about Theonomy, Postmillenialism, and Reconstructionism), but no less applicable (in fact, I would say it dovetails nicely with his), this "denial" could be understood as an immutable decree. God denies that you have the ultimate right to reject Him in favor of some other paradigm. ("I am the way, and the truth, and the life. No one comes to the Father except through me.") It is as simple as this: God wants what is godly, some men want what is ungodly but not necessarily unlawful (or perhaps "unethical"), and while they are certainly free to pursue such things during their lifetime (free will), the wrath of God for those among them who are unregenerate is a consequence. There is nothing even slightly controversial about this. It is orthodox Christianity. But it does not imply coercive religion or the prohibition of rival religions or ideologies.


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Heisman Trophy winner Jameis Winston grounded out to second and struck out looking in Florida State's 8-3 loss to the New York Yankees on Tuesday.
The Associated Press
TAMPA, Fla. � Heisman Trophy winner Jameis Winston grounded out to second and struck out looking in Florida State's 8-3 loss to the New York Yankees on Tuesday.
Winston entered in left field in the fifth inning and hit a groundball on an 0-2 pitch from minor leaguer Shane Greene during the sixth. In the eighth, Winston took a full-count pitch from Bryan Mitchell for a called third strike.
"The favorite part of the day was just being out here," Winston said. "Being around a bunch of big league guys, and they proved it. They beat us."
The sophomore quarterback led the Seminoles football team to the national championship with a 34-31 victory over Auburn on January 6. He's made three scoreless appearances this season as a the baseball team's closer. Winston had a single in his only previously at-bat this year.
"Obviously, he's a great talent," Yankees manager Joe Girardi said. "I guess he had a football injury in the championship game which kept him from hitting for a while. But he's just starting to pick up the bat again. I guess he had torn a ligament in his left index finger."
Brett Gardner had an infield single in his lone at-bat and Brendan Ryan hit an RBI double for the Yankees, who played their spring training opener.
Joining Gardner and Ryan in the lineup were Kelly Johnson and Francisco Cervelli.
Florida State football head coach Jimbo Fisher threw the ceremonial first pitch in front of an announced crowd of 7,708 that included a large number of FSU fans.
Other sports headlines
Collins gets positive feedback upon return to NBA
James expects to rejoin Heat lineup Thursday
NY Knicks' Raymond Felton arrested on gun charges


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Despite my best intentions of eating a lot of fruits and vegetables over Passover, I often end up overloading on protein. My meals over the past few days have looked a lot like this: breakfast – eggs; lunch – leftover matzah ball soup (my mom's); dinner – leftover brisket. Lather rinse repeat.
I finally had enough and trekked to three different grocery stores in my neighborhood to see what was inspring. My local Indian store (Shalimar on Mass Ave) had some great fresh herbs as usual and a nice eggplant – I'll be trying Janna Gur's "burnt eggplant" method soon but not tonight. Asparagus was on sale at Shaw's. I had a few avocados in my fridge and picked up some tomatoes at Harvest, but wasn't in the mood for guac. Here's what I ended up with for a nice springtime salad.
Asparagus Avocado Salad
Adapted from Avodaco Recipes. I used 2 good-sized pinches of salt to balance out the sweetness in the dressing from the sugar and balsamic and the tartness from the citrus. It complements the asparagus nicely. You don't need to use all the dressing for this salad (of you can just make more veggies).
Serves 2 (or 1 very hungry, veggie-deprived girl)
1.5 lb of asparagus
1 medium avocado
Juice of 1 lemon or 1 lime (I used half of each because that's what I had lying around)
2 tablespoons of olive oil
1 tablespoon of fresh cilantro
1 ½ tablespoon of white balsamic vinegar, or white wine vinegar if you don't have white balsamic
1 teaspoon of sugar
1 teaspoon of fresh mint
Salt and pepper, to taste
Break off the tough ends of the asparagus, then steam until just tender and bright green, about 5 minutes.
Plunge the asparagus into cold water to stop cooking. Drain well. Set aside.
Peel the avocado and slice the flesh (I cubed when I realized that slices were too delicate). Toss with half the lemon juice.
For the dressing, whisk the white balsamic vinegar, olive oil, remaining half of citrus juice, sugar, mint and cilantro.
Add salt and pepper to taste, then pour over the asparagus and add avocado
Toss lightly, then spoon into a suitably sized bowl.


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An Important Move Optimization Is Nearly Invisible
Last week, we looked at subtle differences between copying and moving a container (a
string in this example) in the context of passing arguments to functions. Curiously, one of the biggest differences between copying and moving happens in code that we don't write.
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The code in question is executed behind the scenes as part of expanding or contracting a random-access container such as a
vector or
deque. For example, if we insert a new element into the middle of a
vector, all of the elements after the insertion point must be moved to make way for the newcomer. Even if there are no such elements — which would happen if the new element is at the end of the
vector — expanding the vector might exceed its capacity. In that case, the library would have to move all of the
vector's elements to new locations in order to accommodate the
vector's new capacity.
Let's start by explaining why it's useful to append elements to a
vector at all rather than using a
list, which does not require any reallocation in order to append elements. The C++ library makes use of a clever algorithmic trick: If you multiply a
vector's capacity by a constant each time you reallocate it, each element is moved no more than a constant number of times. For example, suppose the library doubles a
vector's capacity every time it runs out, and imagine that the capacity is about to be doubled from 1,024 to 2,048. That capacity got to 1,024 by being doubled from a previous value of 512. Therefore, of the 1,024 elements, 512 of them have not been moved before; this reallocation will move them for the first time. Of the remaining 512 elements, 256 of them have been moved once already, 128 have been moved twice already, and so on. If you count up all the moves, you will discover that on average, each element has been moved once already and is about to be moved a second time.
In other words, by doubling the capacity of a
vector each time that capacity is exceeded, the library ensures that each element is moved no more than twice, on average, as a side effect of growing the
vector to an arbitrary size. An analogous argument will show that the library can trade space for time by making the factor of two larger or smaller; the main point is that reallocation doesn't add more than a constant factor of time or space overhead.
Using a
list instead of a
vector carries its own overhead. Although there is no need to move elements in order to expand a
list, it is necessary to allocate dynamic memory for each element as part of creating the element. Moreover, because these elements are dynamically allocated, they are unlikely to be in contiguous memory, a fact that makes it less likely that the processor will be able to use its hardware cache to make accesses to those elements more efficient. I once went to a talk in which Jon Bentley said that he had found that inserting and removing elements at the beginning of an integer
vector — which requires moving all of the other elements — are nevertheless faster operations than the corresponding
list operations, which do not require moving any elements — until the
vector grows to more than 50 elements or so. Of course, this measurement was on one particular processor, with one particular program, and I may be misremembering. Nevertheless, I am confident in saying that, at least for integer elements,
vectors are faster compared with
lists than you might suspect.
Of course, if we're dealing with containers that contain integers or other simple values, there is no difference from the computer's viewpoint between moving and copying elements. Where the difference really starts to come into play is when the container elements are containers themselves. The most common such container is
vector<string>, so it is definitely worthwhile thinking about what has to happen in order to reallocate a
vector<string>'s elements.
The first step in reallocating a
vector<string> is to allocate enough memory for all of the new
strings. Next, the library must construct a copy of each
string in the newly allocated space; finally, it must deallocate all of the old
strings. Constructing the copy of each
string, in turn, requires allocating more memory to contain copies of all the characters, and then copying the characters themselves.
Suppose, for example, that we need to use copy operations to move
N strings, which together contain a total of
M characters. Then we do one dynamic allocation for the new
vector, followed by
N dynamic allocations, one for each
string, then
N deallocations for the old
strings, and finally one more deallocation for the old
vector. The total is
N+1 allocations,
N+1 deallocations, and copying
M characters plus the data structures of
N strings.
Now suppose that we can move those
strings directly instead of copying them. We can get by with one dynamic allocation for the new
vector, one dynamic deallocation for the old
vector, plus copying and resetting the data structures of the
N strings. In other words, the total number of dynamic allocations goes from
N+1 down to 1, as does the number of dynamic deallocations, and the amount of data copied goes from being proportional to
N+M to being proportional to
That's an enormous change, particularly because it means that the time needed to expand a
vector<string> depends only on the number of elements in the
vector<string> , rather than depending also on the total amount of data in those elements.
Important as that change may be, I think that there is an even more important gain from moving
vector elements rather than copying them: It is often possible to design data structures so that moving them cannot throw an exception. Of course, there is always the possibility that there may not be enough memory available for the move destination, but I'm not talking about that. Rather, I'm talking about avoiding the nightmare in which the library allocates memory as part of reallocating a
vector, copies some of the elements successfully, and then encounters an exception in the middle of copying the elements. What should the library do in such a case?
It is generally a desirable property that when a library function throws an exception, it should first put things back as they were when the function was called. In the case of reallocating a vector, that property means that the
vector should have its prior value. In order for that situation to be possible, the library must not delete any of the
vector's old elements until it has finished copying all of them. In effect, in order to be able to do the right thing if memory should happen to run out while it is copying elements, the library must use a memory-allocation strategy that maximizes the chance of running out!
If the library can move elements rather than copying them, then it has to allocate only one block of memory, and that happens before any elements are moved. So long as the element class itself is designed so that moving an element cannot throw an exception, once this initial memory allocation has succeeded, the entire reallocation will succeed.
In short, the ability to move
vector elements rather than copying them makes reallocation easier in two ways: Reallocation can run much faster without any additional effort on the programmer's part; and the reallocation can easily be made more robust in the face of possible exceptions.
As one reader mentioned, moving makes reallocation easier in a third way. There are some classes, such as the library I/O stream classes, which do not allow copying. The reason should not be hard to see: Allowing a stream to be copied would require defining what happens if both copies are used for I/O operations, which in turn would make the stream classes even more complicated than they already are. However, even for classes for which copying is hard to define, moving is often easy. So, for example, although the I/O stream classes are not copyable, they are movable. Because the C++11
vector class uses
move rather than
copy for reallocation, it is actually possible to have
vectors with streams as their elements. In C++03, it would have been necessary to use pointers as the elements instead.
The improvements in robustness and functionality that stem from moving instead of copying are, in my view, at least as important as the optimization. All of these improvements, in turn, come from the notion that reallocating a
vector's elements is conceptually moving the elements, not copying them and deleting the originals. It was not until C++ incorporated a notion of moving data that this concept could be implemented accurately without doing extra work.


text:
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text:
If you want to confuse a teenager today, really take them out of their element, you could do worse than to plop him or her in a 1970 Chevelle or a vintage Lincoln Town Car.
Looking around at the ashtrays, crank windows and manual locks, sitting in what could have been their grandfather's car, they might as well be in another world.
Car design changes quickly, and features that were once standard in just about every car on the road have mostly gone the way of the dinosaur.
Who knows what the future and further advances in auto technology may bring? Perhaps one day the features you take for granted as standards for today's cars may become just as obsolete as these five rarely seen features …
The move to ashtray-free cars began at Chrysler, whose 1995 Cirrus and Dodge Stratus sedans were the first to be sold without ashtrays as standard equipment.
Today, you're much more likely to find a power outlet for a cell phone or MP3 player where the push-in lighter once was, and ashtrays have mostly been replaced by cup holders and storage compartments.
Not only is it a question of an anti-smoking movement, but also of space. According to the Centers for Disease Control and Prevention, about 19.3 percent of adult Americans smoked in 2010 -- roughly 45.3 million people. According to Apple, more than 300 million people have bought iPods. When you add in other MP3 players, iPhones and various other smartphones, it's clear the smokers are simply outnumbered.
But they aren't totally extinct. For $15 to $100, car buyers can get a smokers group option that includes ashtrays and cigarette lighters. Plus, some luxury automakers such as Rolls Royce still include ashtrays for their humidor-owning customers.
Bench seats
If you're in the market for a pickup truck, you'll easily be able to find one with front bench seats. But if you want a car with that once-common feature, good luck.
While big cars were once renowned for their ability carry six people -- more if you didn't mind a little squishing -- the number of cars with front bench seats that can accommodate three riders has declined over the years.
A few years back, Toyota dropped the bench seat from its Avalon because 92 percent of buyers were choosing the models with bucket seats.
These days, only a handful of American-branded autos in the full-size class offer the option of six-passenger seating, including the Buick Lucerne, Cadillac DTS and Chevrolet Impala. However, bench seats remain standard equipment on the Mercury Grand Marquis and Lincoln Town Car.
Window cranks
If you want to confuse a child, put him in a car with a crank window. Most kids these days have never seen anything but power windows and wouldn't know what to do with a crank handle.
In 2006, Honda became the first of the large automakers to banish the crank window, moving entirely to power windows as standard equipment.
While some automakers held onto the crank windows as either options or standard features in low-end budget models, even those models have turned to power windows over the past few years.
Two such car models include the Chevrolet Cobalt LS and the Toyota Corolla. The Cobalt, which General Motors halted production on after the 2010 model year, featured only crank windows, while power windows went from being only an option to a standard feature on the Corolla in 2010.
And India's Tata Nano, proclaimed by its makers as the world's cheapest car, hit the market in 2009 with a price tag of just over $2,000 -- and crank windows.
Cassette decks
You could argue that the CD player could just as likely belong on this list. With the popularity of MP3 players and satellite radio, CDs are fading and cassette decks are all put a distant memory.
Some automakers, such as Lexus, still offer vehicles with cassette decks, but more and more are focusing on new technology. According to the market research firm iSuppli, USB ports were available on 25 percent of all 2009 vehicles, up from 12 percent in 2008, and iPod interfaces were offered on a full third of all 2009 models.
Apple, meanwhile, claims that around 80 percent of cars have iPod compatibility, although the company includes even simple line-in jacks that work with everything from iPods to old Walkman cassette players.
Manual locks
Today's drivers have become so reliant on power everything that a Florida woman called 911 in 2009 because she was stuck inside her powerless car unable to figure out how to unlock the doors.
The fact is the days of the old manual "pull-up" locks are just about gone. In a time where many people don't even use a key to enter or start their cars, the manual lock is just about extinct.
Again, like the crank windows, the manual lock seems to have found a final holdout in economy models, as some automakers seek to limit auto features to only the most essential items in their cheapest models. If you're buying Kia Rio, for instance, you will only get power locks as a standard feature in the more expensive SX version.
But even those numbers are waning. Cars that used to feature manual locks as a standard feature, including the Toyota Corolla and lower-priced models of the Nissan Versa and Hyundai Accent, have all shifted to standard power locks.
Yes, today's driver has likely forgotten entirely, if they ever knew, what it was like to have to stretch across into the backseat to unlock the rear passenger side door.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.


text:
Portola Valley, CAHome Sitemap Contact
Minutes and Agendas
The Architectural & Site Control Commission meets 2nd and 4th Mondays at 7:30 pm in the Historic Schoolhouse. To view links to available Agendas or Minutes, select the Meeting Date below.
When packet materials are available on-line for the selected date, links will be displayed below. Green text in an agenda also indicates a link to an agenda packet (Not all materials are posted on-line. Additional material may be available at Town Center).
ASCC Canceled
- Date: 12/23/2019 7:00 PM - 9:00 PM
- Location: Historic Schoolhouse
765 Portola Road
Portola Valley, California 94028
Return to full list >>


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Party wine glasses
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text:
the wicked child wrote:Elliot is such a POS.
"Last time I checked you cant own land in the Bering Sea or I would have bought some...set it back"
Haha...Hope Jr beats him back on dry land...love how he is dumping a string just to mess with him. Looking forward to the next episode.


text:
I'm really happy to be sharing a sneak peek of the new book Modern Mix: 16 Sewing Projects that Combine Designer Prints & Solid Fabrics by my friend Jessica Levitt. Jessica, who blogs at Juicy Bits, is a mom, sewer, crafter, and fabric designer with two amazing collections (Timber and Kingdom) already under her belt. With the release of Modern Mix, Jessica can now add author to that list. And even though she went to Dook University, we get along pretty well. ; )
So what's Modern Mix all about? The book contains 7 quilt patterns along with other project ideas for other home decor items (like pillows), bags, fashion accessories, and other gift ideas -- 16 in total -- all with a single focus: mixing and matching prints with solids to discover new and innovative design possibilities.
The projects in Modern Mix are broken out into four distinct sections, based upon how the patterns incorporate solid fabrics:
- Back Me Up -- projects that use solid fabrics as a background for your favorite prints
- Strips and Stripes -- projects that add strips of solids to highlight your gorgeous prints
- Accentuate the Positive -- projects that introduce little bits of solid colors to bring out the best in pattern
- Steal the Show -- patterns that feature solids as the focus of the project
I've spoken with many quilters who are hesitant to mix and match fabrics across collections and selecting solid tones to help bring their projects to life. Large scale prints in particular seem to pose the biggest challenge. Within Modern Mix, in addition to a wealth of fresh, contemporary sewing patterns (and beautiful photography to match), Jessica offers her readers several design tips for pairing solids with large-scale prints.
Want to get to know Jessica a bit better? I've asked her a few (very random and silly) questions for your enjoyment!
Q: What's your favorite jam from the Billboard Top 100 of 1984?
Wow, what a trip down memory lane. I'll answer it straight up and go with Thriller, but it may have something to do with Halloween coming up. However, this list inspired the "2 truths and a lie" below.
Q: If you could choose a single pair of Converse All-Stars to wear every single day for the next year, which color / print would you choose and why?
- The Princess Bride
- Beauty and the Beast
- French Kiss
OK, so let's talk a bit about the giveaway. Stash Books will send a copy of Modern Mix to one lucky Quilt Dad reader, to be selected randomly from those who leave a comment on this post. And to sweeten the pot, I'm throwing in a full fat quarter bundle of Jessica's newest fabric line, Kingdom.
TWO TRUTHS AND A LIE: two of the following statements from Jessica based on the Billboard Top 100 Songs of 1984 are true, and one is a big fat stinky lie. Let me know which one you think is the untruth in the comments below, and you could win!
- "Self Control" - by Laura Branigan (#24) -- The first concert I ever went was Laura Branigan, and when I got home I sketched the different outfits she changed into.
- "The Wild Boys" - by Duran Duran (#25) --Duran Duran was my favorite boy band, and my dad finally took me to see them after I proved my love by naming and spelling correctly all the members' names.
- "Legs" - by ZZ Top (#65) --I dressed as the lead singer to ZZ Top (beard and all) for Halloween in 5th grade


text:
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"I love my Honda, but it needed some repair work done and some parts to be replaced and that's when I found Auto Ice Parts. Their service was outstanding as they found a mix of new and used parts which I could afford on my budget. They are definitely best value and highly recommended. "
Brett's Truck Parts & All Filters P/L
"Advertised R clips online at $1.00 but charged $1.37 in the shop, very rude when I pointed out the discrepancy."
Saydair Commercial Seating
"Would be ok if I could get through on the phone or contact them in some way. No use having Saydair seats if you can't repair them. Get more phone lines or get more staff. Either way get some customer service happening."
Truck Tyres
"Have used this system on both our trucks for the last 6 months. Highly recommend."
LUKE STYLES on 10th Jan 2013
Matthew Ellis on 7th May 2012
Brigs on 5th Dec 2010
Grumpy on 15th Sep 2010
GH52 on 18th Aug 2008


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Heart-healthy diet: 8 steps to prevent heart disease
Changing your eating habits can be tough. Start with these eight strategies to kick-start your way toward a heart-healthy diet.
Although you might know that eating certain foods can increase your heart disease risk, it's often tough to change your eating habits. Whether you have years of unhealthy eating under your belt or you simply want to fine-tune your diet, here are eight heart-healthy diet tips. Once you know which foods to eat more of and which foods to limit, you'll be on your way toward a heart-healthy diet.
1. Control your portion size
How much you eat is just as important as what you eat. Overloading your plate, taking seconds and eating until you feel stuffed can lead to eating more calories, fat and cholesterol than you should. Portions served in restaurants are often more than anyone needs. Keep track of the number of servings you eat — and use proper serving sizes — to help control your portions. Eating more of low-calorie, nutrient-rich foods, such as fruits and vegetables, and less of high-calorie, high-sodium foods, such as refined, processed or fast foods, can shape up your diet as well as your heart and waistline.
A serving size is a specific amount of food, defined by common measurements such as cups, ounces or pieces. For example, one serving of pasta is 1/2 cup, or about the size of a hockey puck. A serving of meat, fish or chicken is 2 to 3 ounces, or about the size and thickness of a deck of cards. Judging serving size is a learned skill. You may need to use measuring cups and spoons or a scale until you're comfortable with your judgment.
2. Eat more vegetables and fruits
Vegetables and fruits are good sources of vitamins and minerals. Vegetables and fruits are also low in calories and rich in dietary fiber. Vegetables and fruits contain substances found in plants that may help prevent cardiovascular disease. Eating more fruits and vegetables may help you eat less high-fat foods, such as meat, cheese and snack foods.
Featuring vegetables and fruits in your diet can be easy. Keep vegetables washed and cut in your refrigerator for quick snacks. Keep fruit in a bowl in your kitchen so that you'll remember to eat it. Choose recipes that have vegetables or fruits as the main ingredient, such as vegetable stir-fry or fresh fruit mixed into salads.
|Fruits and vegetables to choose
|Fruits and vegetables to avoid
3. Select whole grains
Whole grains are good sources of fiber and other nutrients that play a role in regulating blood pressure and heart health. You can increase the amount of whole grains in a heart-healthy diet by making simple substitutions for refined grain products. Or be adventuresome and try a new whole grain, such as whole-grain couscous, quinoa or barley.
Another easy way to add whole grains to your diet is ground flaxseed. Flaxseeds are small brown seeds that are high in fiber and omega-3 fatty acids, which can lower your total blood cholesterol. You can grind the seeds in a coffee grinder or food processor and stir a teaspoon of them into yogurt, applesauce or hot cereal.
|Grain products to choose
|Grain products to limit or avoid
4. Limit unhealthy fats and cholesterol
Limiting how much saturated and trans fats you eat is an important step to reduce your blood cholesterol and lower your risk of coronary artery disease. A high blood cholesterol level can lead to a buildup of plaques in your arteries, called atherosclerosis, which can increase your risk of heart attack and stroke.
The American Heart Association offers these guidelines for how much fat and cholesterol to include in a heart-healthy diet:
|Type of fat
|Saturated fat
|Less than 7% of your total daily calories, or less than 14 g of saturated fat if you follow a 2,000-calorie-a-day diet
|Trans fat
|Less than 1% of your total daily calories, or less than 2 g of trans fat if you follow a 2,000-calorie-a-day diet
|Less than 300 mg a day for healthy adults; less than 200 mg a day for adults with high levels of LDL ("bad") cholesterol or those who are taking cholesterol-lowering medication
The best way to reduce saturated and trans fats in your diet is to limit the amount of solid fats — butter, margarine and shortening — you add to food when cooking and serving. You can also reduce the amount of saturated fat in your diet by trimming fat off your meat or choosing lean meats with less than 10 percent fat.
You can also use low-fat substitutions when possible for a heart-healthy diet. For example, top your baked potato with salsa or low-fat yogurt rather than butter, or use low-sugar fruit spread on your toast instead of margarine.
You may also want to check the food labels of some cookies, crackers and chips. Many of these snacks — even those labeled "reduced fat" — may be made with oils containing trans fats. One clue that a food has some trans fat in it is the phrase "partially hydrogenated" in the ingredient list.
When you do use fats, choose monounsaturated fats, such as olive oil or canola oil. Polyunsaturated fats, found in nuts and seeds, also are good choices for a heart-healthy diet. When used in place of saturated fat, monounsaturated and polyunsaturated fats may help lower your total blood cholesterol. But moderation is essential. All types of fat are high in calories.
|Fats to choose
|Fats to limit


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This is the gravestone of Ruth Bentley, she is my 1st cousin 1x removed.
Ruth was born in Clitheroe, Lancashire on 26th January 1906 to parents Robert Halstead and Ellen Musgrove. She married Albert Bentley sometime in the third quarter of 1933 and the marriage is recorded in the Clitheroe registration district.
The grave is in Clitheore cemetery.


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Tag Archives: Rustenburg Paint Contractor
- Building and Renovations
- Dry Walling
- Painting
- Tiling
- Roofs and Repairs
- Pumps
- Irrigation
- Shopfitting
- Suspended Ceilings
TTT Construction is always keeping up with new trends and technologies, building and designing homes based on the choice of homeowners. When building new homes, we provide you with the basic plans and will build your home using quality materials and workmanship. Building your new home can be an exciting and enjoyable experience, with TTT Construction you can rest assured that we will have everything covered.
You will enjoy quality construction that can only be achieved with the help of professionals. The location and design of your home are important factors when considering future value. Selecting the right building contractor for your all your alterations and renovations.
TTT Construction offers all technical experience and expertise to our clients, whatever their requirements. Issues such as the size, quality of construction, and cost of construction, to name a few, are effectively dealt with.
We as home construction builders consider the intangible aspects by providing appropriate solutions for any requirements, today and for the future. We do wide range of services such as Tilling, bathroom renovations, paving, air conditioning and all revamps and extensions.


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Product Information
If you're looking to take your wheels the next level? Who isn't, right? You gotta check out MGP caliper covers. These guys are available in enough options to keep everyone happy. MGP CNC-machines their caliper covers out of 6061-T6 aerospace grade aluminum for an ultra-durable cover that's going to precisely fit your truck every time. They also take the time TIG weld each cover for even greater durability. Each cover is available in gloss black, matte black, and red powder-coat finishes. Installation is simple, and doesn't require any cutting or fabrication to you calipers. Made in America, MGP backs these covers with a three year warranty. If you're looking for an upgrade to your wheels and don't want to break the bank, MGP caliper covers the perfect option. With so many options available, there's the perfect set waiting for you. Get yours today!
All MGP caliper covers include a three year warranty against manufacturer's defects from the date of purchase which covers defects in materials and workmanship. This warranty does not cover normal wear and tear, excessive abuse, misuse, improper installation or damage caused during installation.
Installing a set of MGP caliper covers is no drill, no cut, no modification process. Each set is specifically designed for your vehicle, and your order includes everything needed to install. If you have any questions, give us a call at 877-216-5446, or watch the video below for an example installation.


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5 things you missed: Trade in your old video games at Walmart, more
1. Free your iTunes library from digital rights management
Five years ago, iTunes dropped digital rights management (DRM) from their downloads. DRM entailed digital locks that limited use of purchased tracks, with record labels employing them to protect customers from using the songs for things like fun. If you bought music (and still have it in your iTunes library), here are a few steps to free your music.
The process involves having to download music off of your iTunes Cloud storage, figuring out which songs have the protection on them, and then re-downloading those songs. Once finished, your library will be all clean.
Read more: "
Kill the DRM in your old iTunes music purchases
" (Wired)
2. Trade in your old video games at Walmart
Want to upgrade to the newest version of Call of Duty or Madden? While the newer versions of the games just always seem to be more expensive than the previous year's, Walmart is the latest retailer that will help customers get a little something back.
Starting on March 26, customers will be able to trade in games from the latest consoles, including Xbox One, PlayStation 4 and Wii U. In return for the game, Walmart will give customers an eGift card that is good at Walmart and Sam's Club.
Read more: "
Watch out, GameStop: Walmart gets into used-game business
3. Build up your vocabulary with this new app
Tired of swiping jewels and candy, or feeling cold and lonely away from flapping birds? Vocabulary.com has launched an app to help you have fun while learning new words to describe life.
The game isn't just a series of flash-cards to tap through, like elementary school. Rather, a variety of challenges help you learn new words through repetition and integration.
It'll cost $2.99 to download, but you'll soon be on your way to badges, achievements, and a vocabulary that will make you a "Words With Friends" phenom.
Read more: "
Vocabulary.com launches a positively addictive app for aspiring wordsmiths
" (Fast Company)
4. Don't get phished by this Google Docs scam
Time to use that common sense again as you protect your tech from the latest phishing scam.
A Google Docs look-alike has been circulating around, sending victims to a documents page and stealing log-in information in the process. The link is for a google.com page, but the log in page is the giveaway (besides being a Google Docs email request from a random contact) as the photo area will remain blank instead of displaying a picture of your Google+ profile picture.
Phishing scams are scary stuff – just be careful for the next couple of days.
Read more: "
Beware of this dangerously convincing Google Docs phishing scam
" (Gizmodo)
5. Use Lyft to score a cheap ride home
In an answer to Uber's "Surge pricing," Lyft has released an update to their app that offers a new Happy Hour feature that should help cut the cost of traveling at quieter travel times.
The goal is to lower the price by 10-to-50 percent, with the goal of increasing volume of rides to alleviate the loss of money by offering cheaper rides.
Just update the app and the new feature should be available.
Read more: "The opposite of surge pricing: Lyft launches 'Happy Hour' for cheaper rides at quiet times" (The Next Web)


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Idoit40fans wrote:If you want to keep going, you do have the 4th post.
Idoit40fans wrote:Pens just re-signed Jeffrey for a year.
Idoit40fans wrote:I thought he was done professoinally.
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meow wrote:Brown re-ups with the Kings - 8 years for $47shmil
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COVID-19 UPDATE FROM DAY'S CHEVROLET purchase online, FREE in-home delivery in the Atlanta Metro, Suburban and North Georgia Areas
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Your used 2016 Chevrolet Vehicle Resource Serving Ellijay
If you've been searching for that perfect used car near Ellijay, look no further than Day's Chevrolet of Jasper! Browse through the best online selection of Certified Pre-Owned vehicles and used cars in the Ellijay area - right on this page! Then, come down to Jasper and drive home your new car today! If you prefer to speak to a representative at the dealership, our knowledgeable sales team is available to answer your questions at (877) 641-0949.
Day's Chevrolet of Jasper has a huge inventory of new and used cars in Jasper serving the surrounding Ellijay area! Check out our brand new models, like the new Chevy Silverado, or browse through our massive online inventory of used cars. When you've found the car that fits your needs, feel free to schedule a test drive today!
We are Your Jasper Truck Dealer
If you have been looking for a new or used truck in Jasper, Day's Chevrolet of Jasper is your final stop. We have a wide variety of new and used trucks and cars. We feature the Chevy Colorado, and the Silverado series. Our used trucks cars and trucks vary by brand but are all in tip top shape, waiting to drive to a new home. Come down to your Jasper truck dealer, Day's Chevrolet and schedule a test drive. You can also call us at (877) 641-0949 to speak to a specialist.
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This AMERICAN BEAUTY painting is part of our Movie Pop Art Paintings gallery bringing you superb artworks from the screen portraying famous films and movie icons. We will gladly customise anything you see here in order to fit your colour scheme so don't hesitate to let us know down the page if you have a different colour etc in mind.
We produce every order to the highest standards and when you see one of our paintings on your wall you will certainly agree. All our canvas paintings are totally hand painted by our expert artists to order and will grace your space for years to come. Once the painting is complete we let it dry before framing it (gallery-wrap style) and packing it carefully before sending it on its way to you. Your total satisfaction is guaranteed.
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bellingerga wrote:I've recieved that message when I know for an absolute fact the site Iwas visiting ran no malware whatsoever. It's a crapshoot if you don't know who runs the site though.
ivotuk wrote:False positive. Blog.winforever a "known" malware distriibutor? Give me a break.
VaporHawk wrote:I also use Chrome. Is that protection built in by default or do I need to enable something to get it?


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Home > Splashdown Poole > ADMISSION TICKETS > OCTOBER > OCTOBER 26TH
Enter number of tickets required:
(Details shown apply to the default selection)
Please check the park opening times before booking. The opening times vary seasonally and the system will not prevent you from booking at a time when we are closed.
Prime Time admissions are single admissions timed for 6 hours or until the waterpark closes, whichever is soonest. Family discounts* will be applied once 4 or more admissions have been selected with relevant group discounts* being applied after the selection of 10 or more admissions.
*Only full priced admissions are applicable for multi-buy discounts; Over 60's, Under 5's and Non-Fluming admissions are not included. To qualify for a family ticket your party must include at least 1 adult over the age of 18.
Please note you must arrive at the waterpark between the arrival times printed on your ticket. Arrival outside of these times does not guarantee entry and will be subject to the current operating conditions. Please make sure you have selected the correct arrival time before continuing with your purchase.
Smart Wristbands
Upon entry to Splashdown you will be issued with a 'smart' wristband. The wristbands control the ride safety lights and also allows you to purchase a record certificate of your visit. A £3.00 refundable deposit for each wristband is automatically added to your order and will be returned to you in cash when you return the bands at the end of your visit.
Please click here for more park information.
Important Safety Information
All under 9s must be accompanied by a responsible adult (over 18) at all times in the water.
Children must be at least 1m tall and confident in water to ride the flumes. Little ones will love splashing around in the Little Buccaneers Splash Zone and can practise their swimming in the 1m deep Buccaneer Bay children's pool.
Please click here for full rules and safety information.
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KEYSTONE Arapahoe Basin Ski Area is coping with low stream flows that are affecting snowmaking. The Summit Daily News reported snowmaking efforts are hampered by low flows in the North Fork of the Snake River.
Alan Henceroth says the resort is coping by having shorter but more efficient snowmaking sessions. Jeff Lukas at the University of Colorados Western Water Assessment program says nearby rivers are flowing below average and are likely connected to drought conditions extending from last winter.
Other nearby ski areas, including Keystone and Copper Mountain, draw their water for snowmaking from other rivers and are unaffected.


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Today I have a special and a giveaway from sponsor JAQS fabrics. JAQS Fabrics is a great shop, well organized, and easy to navigate.
One of my favorite features is that you can search their entire selection by COLOR. So handy! It's like being able to go to the color wall in your favorite quilt store. Also be sure to check out the clearance section for great prices on popular fabrics including Color Me Retro and assorted cute Japanese imports from Kokka and Trefle.
WINNER: SherrylOctober 11, 2013 at 9:48 AM


text: The re-launch of Yohji Yamamoto Parfums in Spring 2013 JULY 19 PRESS NEWS 2013-14 Autumn / Winter Collection Launch Dates JULY 08 INFORMATION DESK "Cutting Age":Yohji Yamamoto in Berlin" APR.17 PRESS NEWS Yohji Yamamoto is delighted to introduce his new line: "REGULATION Yohji Yamamoto MEN" JAN.23 PRESS NEWS July PRESS NEWS Designer Yohji Yamamoto announces the re-launch of two iconic fragrances in Spring 2013 URL:http://yohjiyamamotoparfums.com/ Combining avant-garde, innovative fragrances with timeless, purely designed bottles, the eponymous Yohji Yamamoto perfume range embodies their creator's minimalist and perfectionist spirit. Part of a range six perfumes, the first two eau de toilettes launching from the collection are YOHJI HOMME, Yohji Yamamoto's first fragrance for men, and YOHJI SENSES, a fresh and audacious scent for women. Stockists:The collection will be available at prestige retailers in key markets including the UK, France, Germany, Russia, Ukraine, and Japan INFORMATION DESK Friday , 12 July Yohji Yamamoto AOYAMA Main Store (FEMME・HOMME・NOIR) JR KYOTO ISETAN Store (HOMME) ISETAN SHINJUKU Store (HOMME) Wednesday , 17 July Hankyu Umeda Flagship Store Wednesday , 24 July ISETAN SHINJUKU Store IWATAYA Store SHIZUOKA ISETAN Store JR KYOTO ISETAN Store (NOIR) NIHONBASHI MITSUKOSHI Store Friday , 19 July The other stores in Japan We look forward to seeing you. INFORMATION DESK Please be advised that we will be performing a scheduled network maintenance during the following date and time. [ April 22, 2013 (MON) 2:00AM-5:00AM ] We apologize for the inconvenience, and appreciate your patience.


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It took 35 days, or maybe more. "I stopped counting after I knew it was going to take me a while just to do the moves," says Vasiliy "Vasya" Vorotnikov of his efforts on the Rumney, New Hampshire, route he calls Jaws II (5.15a).
It took 35 days, or maybe more. "I stopped counting after I knew it was going to take me a while just to do the moves," says Vasiliy "Vasya" Vorotnikov of his efforts on the Rumney, New Hampshire, route he calls Jaws II (5.15a).
The crimpy horror show was originally called Jaws when Dave Graham put it up in October 1998 at 5.14b. It was infamous for a long deadpoint to a right-hand crimp. Luke Parady then stuck the move, but his redpoint for the second ascent took two years. About five years ago crucial holds broke in the crux sequence, and the route in its busted state sat undone until now.
What used to be a V10 into V8 now feels V12/13 into V11," Vorotnikov, 20, says. "So it's two double-digit boulder problems separated by a V7 and a quick shake on a couple good crimps."
Does V13 into V11 add up to 5.15a? Vorotnikov laughs. "Surely I'm expecting someone to say something like, 'No way it's that hard.' The 5.15a grade is merely a suggestion. I could call it a 'soft 5.15a' but something about those words just doesn't fit together."
Tim Kemple, longtime leading New England climber, says the amount of time the route took Vorotnikov, spanning a year and a half until the October 14 send, is "scary, because it's definitely his style."
"Not too many other routes can compare difficulty-wise," Kemple says. "It's the hardest line on the East Coast, and a contender for the hardest in the country." He also speculates that Jaws II is likely more difficult than other "V13 routes" such as The Fly (5.14c/d) and Psychedelic (5.14d), both Graham first ascents; the latter is unrepeated.
Vorotnikov, a chemical engineering student at the University of New Hampshire, has sent the Rumney testpieces Livin' Astro (5.14c), the link-up Livin' Astroglide (5.14c) and the 5.14b's Supernova, China Beach and Steady Slobbin.
Jaws II joins just one other potential 5.15 in the United States: Tommy Caldwell's Flex Luthor, at the Fortress of Solitude, in Western Colorado.
Forgotten First Ascents: South Face, (Exum) Minaret Peak, Iran, 1998
Hooman Apri, Abbas Jafari, Jean Weiss and Al Read put up a new route on Minaret Peak and summited nearby Alam-Kuh (15,906 feet) in 1998.read more
Forgotten First Ascents: "Nature and Technology," Greenland, 2000
This 800-meter line was first climbed by Italians Alberto Zucchetti and Paolo Paglino and Englishman Graham Austick.read more
Forgotten First Ascents: "Not So Auto," Monk's Cowl, South Africa, 2003
This 400-meter 5.12b tracks a line up one of South Africa's most iconic (and remote) spires, Monk's Cowl.read more


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Albert Cragg
Born Apr. 23, 1844
Died May 6, 1936
Albert Cragg was the son of Ellis and Margaret (–?–) Cragg (sometimes Craig), who were both born in Burke Co., NC. Albert and several of his older siblings were born in Caldwell Co., NC, which was formed in 1841 from Burke and Wilkes Counties, NC. The family migrated to Rabun Co., GA in the mid- to late-1850s; many descendants of this family still reside within the county, some on land bought by Ellis and Margaret after their move here.
Sarah Cragg
Born Apr. 14, 1848
Died Jan. 2, 1914
Sarah Shook and Albert Cragg were married October 5, 1865 by William E. Philyaw, Minister of the Gospel, in Rabun County.
Notice the hands holding one another on the top of each stone. One hand probably represented the deceased, while the other represented Jesus reaching down to lift the departed into Heaven.
Albert and Sarah were buried in Powell Gap Cemetery, which is off of Bridge Creek Road in Rabun Co., GA.


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Planting a Memorial Tree for:
Macrina Pitre
When you choose to have a memorial tree planted for your loved one, you are doing more than simply putting a plant in the ground. You are making a long-term commitment to the environment and implanting the memories of your loved one in our planet for countless years to come. A memorial tree is a unique tribute which provides global benefits like no other memorial gift could.
What you receive:
Elhattons Funeral Home


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SEOUL, South Korea — Raising tensions with South Korea yet again, North Korea cut its last military hotline with Seoul on Wednesday, saying there was no need to continue military communications between the countries in a situation "where a war may break out at any moment."
A senior North Korean military official informed the South that all military dialogue and communications channels would remain cut until South Korea halts its "hostile acts" against the North.
The hotline shutdown is the latest of many threats and provocative actions from North Korea, which is angry over U.S.-South Korean military drills and recent U.N. sanctions punishing it for its Feb. 12 nuclear test.
North Korea recently cut a Red Cross hotline with South Korea and another with the U.S.-led U.N. command at the border between the Koreas.
The link cut Wednesday had been essential in operating the last major symbol of inter-Korean cooperation: an industrial complex in the North that employs hundreds of workers from the South. It was used by the two countries' militaries to arrange for workers and shipments to cross their heavily armed border.
There was no immediate word about the impact on South Korean workers who were at the Kaesong industrial complex. When the link was last cut in 2009, many South Koreans were stranded in the North.
Outside North Korea, Pyongyang's actions are seen in part as an effort to spur dormant diplomatic talks to wrest outside aid, and to strengthen internal loyalty to young leader Kim Jong Un and build up his military credentials.
North Korea's action was announced in a message that its chief delegate to inter-Korean military talks sent to his South Korean counterpart.
"Under the situation where a war may break out any moment, there is no need to keep North-South military communications," he said. "North-South military communications will be cut off."
Seoul's Unification Ministry, which is in charge of relations with the North, called the move an "unhelpful measure for the safe operation of the Kaesong complex."
The Unification Ministry said only three telephone hotlines remain between the North and South, and those are used only for exchanging information about air traffic.
South Korean officials said about 750 South Koreans were in Kaesong on Wednesday, and that the two Koreas had normal communications earlier in the day over the hotline when South Korean workers traveled back and forth to the factory park as scheduled.
Workers at Kaesong could also be contacted directly by phone from South Korea on Wednesday.
A South Korean worker for Pyxis, a company that produces jewelry cases at Kaesong, said in a phone interview that he was worried about a possible delay in production if cross-border travel is banned again.
"That would make it hard for us to bring in materials and ship out new products," said the worker, who wouldn't provide his name because of company rules.
The worker, who has been in Kaesong since Monday, said he wasn't scared.
"It's all right. I've worked and lived with tension here for eight years now. I'm used to it," he said.
Kaesong is operated in North Korea with South Korean money and know-how and a mostly North Korean work force. It provides badly needed hard currency in North Korea, where many face food shortages.
Other examples of joint inter-Korean cooperation have come and gone. The recently ended five-year tenure of hard-line South Korean President Lee Myung-bak saw North-South relations plunge. Lee ended an essentially no-strings-attached aid policy to the North.
North Korea last cut the Kaesong line in 2009, in a protest of that year's South Korean-U.S. military drills. North Korea refused several times to let South Korean workers commute to and from their jobs, leaving hundreds stranded in North Korea. The country restored the hotline and reopened the border crossing more than a week later, after the drills were over.
North Korea's actions have been accompanied by threatening rhetoric, including a vow to launch a nuclear strike against the United States and a repeat of its nearly two-decade-old threat to reduce Seoul to a "sea of fire." Outside weapons analysts, however, have seen no proof that the country has mastered the technology needed to build a nuclear warhead small enough to mount on a missile.
In a sign of heightened anxiety, Seoul briefly bolstered its anti-infiltration defense posture after a South Korean border guard hurled a hand grenade and opened fire at a moving object several hours before sunrise Wednesday. South Korean troops later searched the area but found no signs of infiltration, and officials believe the guard may have seen a wild animal, according to Seoul's Defense Ministry.
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