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As we near National Signing Day, two wide receiver prospects sit near the top of the Florida Gators interest board — Ryan Timmons (Frankfort, Ky.) and James Clark (New Smyrna Beach, Fla.).
Both Timmons and Clark were relatively unknown until late in the recruiting process, but the Gators hope that one will become their sixth wide receiver for the 2013 recruiting class.
However, which one is the best prospect? Which one would fit better into the Gators offense? And ultimately, which one do the Gators have a better chance with?
Better Prospect?
Both Timmons and Clark are similar wide receivers — they both are burners that will likely play in the slot but can also play on the outside mainly on stretch or "go" routes. Both receivers check in at 5-foot-11, weigh between 175-180 pounds and can afford to put on 10-15 more pounds of muscle. Both players are explosive and run smoothly, with excellent breakaway speed and fluid transition ability. Each prospect has excellent footwork and makes solid lateral movements in open space.
Comparatively, Timmons is more of a natural straight route-runner, compared to Clark who is a bit more of a dancer. Each can make a solid slot wide receiver, but Timmons would be the better outside route runner. I would give the upper hand to James Clark in catching ability and speed, though.
I think both are great prospects, but based on video analysis, I think Clark is the better prospect, only slightly, however.
Better Schematic Fit?
With Andre Debose graduating after next season (will anyone notice?) and Florida bringing in Alvin Bailey and Chris Thompson for the slot position, the Gators need a speedster. With Thompson being a bit of a project wide receiver, Florida could use Timmons or Clark to really step up into the slot, even as soon as next season.
Each player could come in and make a difference in the slot, but based on skill alone, Clark is a bit more polished and that is what the Gators need right now. He comes from a better team, has played tougher competition and proved his abilities on a higher level than Timmons, making Clark a winner only because I believe he can contribute first.
Better Chance With?
The Gators got involved with each prospect late in the process. Both have other options that they are highly considering and neither may have the Gators No. 1.
Clark is interested in Ohio State and Clemson, while Timmons is being pursued by Kentucky.
However, both prospects will be in town this weekend.
The question will come down to two things: University of Florida and then each prospect.
The Gators likely are favoring Clark over Timmons because of his ability. However, Joker Phillips, Florida's wide receivers coach and a former Kentucky head coach, has recruited Timmons very hard over the last two months. If the Gators had their druthers, I would say they have a better chance of landing Timmons with less of a fight if they show that they really want him on his visit.
On the other hand, Clark is visiting Florida on his own dime during the last weekend of the recruiting year, which shows he has very high interest in Florida after visiting UF officially only a few weeks ago.
I think the Gators will land Clark and pull off a late coup against Clemson and Ohio State.


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- Home
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Product Description
New Laminated 15 by 21 inches Imported Poster. Colors are close but not exact. Sometimes words at the top or bottom of the poster are clipped off by a small amount. We accept money orders, bank checks, and Paypal.

subset: commoncrawl


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Our Darling
Albert Hemphill
Born Oct. 26, 1871
Died Nov. 5, 1907
Located in Mulberry United Methodist Church Cemetery in Macon County, North Carolina, just across the Georgia-North Carolina state line from Dillard, GA. Take Hwy. 441 north across the state line into NC. Turn left onto Mulberry Road (well south of Otto). The church and cemetery are on the right just past Newman's Chapel, which is visible from the highway.
When I originally surveyed Mulberry United Methodist Church Cemetery in June 2000, Albert's stone was buried and I could not read the inscription. A recent visit resulted in the above photograph.
I suspect Albert may have been the illegitimate son of Sallie Hemphill, a daughter of Joseph and Caroline (Hopper) Hemphill, and a granddaughter of Samuel Hopper, an early settler whose Rabun County, Georgia, property adjoined the state line with North Carolina. The Hopper family associated and intermarried with many of the more prominent families who lived along this stretch of the border, including the Nortons and Bradleys. Sallie's known daughter, also illegitimate, was Nancy Hemphill who married George Howard, a member of another prominent area family.
I'm a bit puzzled by Albert's marker, however. He was thirty-six when he died, most definitely not a baby, contrary to the stone's inscription. Perhaps the family wished to have a marker and this one was the most convenient stone, for some unknown reason, or perhaps it was the only one available or affordable to the family. Something we may never know the reason behind, but a puzzler nonetheless.


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This is a time we enjoy our family and friends, eat more, stress more, sleep less and change our routines. While you are around family and friends more than usual you might notice some irregularities.
Not only is this Thanksgiving, but also gastroesophageal reflux disease awareness week. Yes, there is a correlation. Typically our Thanksgiving Day meal is larger than usual, higher in fat, includes foods and beverage we might not typically consume, and then we recline before consuming the dessert or leftovers.
We tend to eat and drink before the meal with appetizers and alcohol and then eat increased volume of foods as well as more high-fat options. The more side dishes there are, the more we tend to eat. All and all, this can set off discomfort. But when does discomfort become gastroesophageal reflux disease, or GERD?
By all means enjoy your day, but if you have some of these issues, please do not discount them to merely eating too much. That twice-a-year bloating isnt the issue, but if you realize it is happening more frequently i.e., on a weekly basis then follow-up is recommended. GERD and laryngopharyngeal reflux might be a concern. Dont worry if you cant say the words reflux says it all.
What is GERD and how does it relate to the holiday season? There are two sphincters (muscle ring to close access) in the esophagus one at the top behind the throat and one at the bottom at the entrance of the stomach.
Gastroesophageal reflux is a condition when the lower sphincter doesnt close and stomach contents (food or liquid) leak back up from the stomach into the esophagus. The acid from the stomach irritates the lining and causes a burning sensation in the mid-chest (heartburn, acid reflux), as well as possibly bloating, pain or unexpected asthma-like symptoms. This tends to happen more often with alcohol consumption, large meals, high-fat meals and meals that contain irritant foods.
But a related reflux is often not known about: laryngopharyngeal reflux, or LPR. Typically there is no heartburn but the cause is similar. When the top sphincter at the back of the throat also doesnt work, it becomes laryngopharyngeal reflux. Food and liquids leak back up from the stomach to the back of the throat and voice box. Because the acid does not stay in the mid-chest area, heartburn is not typical. Symptoms instead include a bitter taste at the back of the throat; hoarseness; continual clearing of the throat; chronic cough; a feeling that something is stuck; or the inability to swallow. Both GERD and LPR can be found in children, though it is more prevalent in adults over 50.
According to the National Institutes of Health, GERD and LPR are interrelated and common. When the symptoms occur more than once a week or if they interfere with your quality of life, follow-up is recommended. Treatment begins with awareness of the symptoms. They are not a necessary part of aging or pregnancy. The second step is to discuss your symptoms with your medical care provider to take action.
It is very treatable. It might involve medication or esophageal scope as well as avoidance of specific foods that aggravate the sphincters, weight loss or smoking cessation (including smokeless tobacco).
email@example.com or 247-4355. Wendy Rice is family and consumer science agent for the La Plata County Extension Office.


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We can help you get on the right track and stay on it. With years of experience in what works and what doesn't we can pass this on to you and your team.
Since 2003 we have worked with companies across the UK and Globally to deliver quality SharePoint consultancy and Office 365 consultancy services.
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Good news for anyone contemplating Sharepoint 2010 end user training and other Office 365 applications…
There has been a decline in the number of girls choosing to study STEM –…
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We aim to help support the global SharePoint community and make every interaction with us fun and productive.
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In celebration of Sew Mama Sew's May Giveaway Day, I am happy to give away this homemade bookkeeper / Kindle holder. For those of you who are Kindle-less (like me), I will include a Moleskine that tucks neatly inside for you to record your thoughts, ideas, and inspirations.
I made this nifty little bookkeeper based on a tutorial over at the Moda Bake Shop using a Moda honey bun and some scrap fabrics for the lining and binding. If you haven't checked out the Moda Bake Shop yet, head on over to see all of the amazing projects that you can make from Moda pre-cuts (like their jelly rolls, layer cakes, charm packs and honey buns). You never know what's bakin' over there .... ; )
I will also include some extra goodies, like some fabrics and sewing notions. I haven't pulled them together yet for a picture, but I promise they will be good!
Just leave a comment to this post, and I will leave entries open until midnight EST on Sunday, May 31st. No need to say anything other than "hello", unless you have some great ideas for projects you'd like to see on the Moda Bake Shop. I will select my winner via Random Number Generator sometime on June 1st. International entries are always welcome!!
Good luck!


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Christ Is Risen!
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Yeah sorry about that. A friend of mine handles the technical side of things; not sure why right click doesn't work. Nevertheless, a pop-up dialogue giving you the option to save the file to a particular location should open upon clicking the link.
I'm not sure where this hymn is from. It's not in the Arevakal service. If my Classical Armenian is correct, it means, "Open to us, Lord, the door of Your mercy, so we may cry to you with lamenting."http://www.youtube.com/watch?v=y9C59SqdMRU&feature=channel_page
The chant used in this Indian Orthodox liturgy is lovely:http://www.youtube.com/watch?v=PERH9s_7nn4&feature=channel
Yes, you reminded me of the vowels:There is a particular hymn sung in Lent right after the reading of the Synexarium (Saints of the Day), called "Megalo" or "The Ever-Greatest." The hymn's first verse (which I think is pure Greek) is the longest part of the hymn, and it goes like this:"Meghalo arshe-erevs yestos e-onas ak-ranton agios o Theos, agios Yes-sheros, agios athana-tos, o estavro-tees de-emas, e-leyson e-mas.""The ever-greatest pure highpriest forever is the holy God, holy Mighty, holy Immortal, who was crucified for us, have mercy upon us."from http://tasbeha.org/media/index.php?st=Hymns%2FFasts%2FGreat_Lent%2FCantor_Gad_Lewis%2FMeghalo%2FMeghalo_Lesson_1.116.mp3 (this is also lesson one of the hymn, if you like to learn it)Here's a full recording from Arch-Psalter Ibrahim Ayad, the Psalter at St. Mark's Cathedral in Cairo (Papal residence). This is Megalo plus the Trisagion:http://www.umich.edu/%7Eawadd/hymnsmtg/hymns/08lent/m.ibrahim/M.Ibrahim_Ayad_Meghalo_%28Live%29.mp3God bless.PS This is just one of a plethora of "vowelated" (for lack of a better word) hymns that the Coptic Church has; these are usually hardest to learn.
Ah, yes, and an analysis of the hymn Megalo if you like. By the way, the hymn has three verses before it goes into Apenchois. So this is only a third of the very looooong hymn. It's why in churches today, we only sing the first verse, but meditations on the second and third is encouraged while the deacon is singing it.http://www.copticheritage.org/PagEd+index-page_id-755.phtmlGod bless.
An english recording of the 12th Hour Good Friday reading from the Lamentations of Jeremiah: click here.
Coptic hymn to the Mother of God:http://www.youtube.com/watch?v=cIA4ifqxxZU
The Coptic chanting seems so sssssllllllllloooooooowwwwww!
It's only the introductory vowel to the festal Trisagion that is elongated as such (i.e. the first 'a' sound of the first word, 'Agios'). Such vocalisation of the vowels is an element of Coptic hymnody inherited from the ancient Pharaonic religious tradition. The seven vowels were considered sacred, representing perfect sublimity. I here post a link to the Institution of the Eucharist segment of the Coptic Basillian Liturgy because it's performed by one of my favourite bishops, H.G. Bishop Youssef:http://www.youtube.com/watch?v=H3us3wPPpts
Quote from: Alveus Lacuna on May 19, 2009, 03:33:41 AMThe Coptic chanting seems so sssssllllllllloooooooowwwwww!That's their style. It's quite ancient. This may be an example of a "vowelated" hymn that Mina mentioned in reply 241, above. Either he or EA can confirm whether that is the case.
It's only the introductory vowel to the festal Trisagion that is elongated as such (i.e. the first 'a' sound of the first word, 'Agios'). Such vocalisation of the vowels is an element of Coptic hymnody inherited from the ancient Pharaonic religious tradition. The seven vowels were considered sacred, representing perfect sublimity.
One of my favourite Coptic melodies: the Trisagionhttp://www.youtube.com/watch?v=byTKF2CzNLA
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Below are links to some of my favorite blog and news articles from the past week.
Where is my family's file?, a humorous look at beginning genealogy written by Daniel N. Leeson and reposted at MyHeritage.com.
Top Ten Rules of Genealogy by Michael Hait on GenealogyWise, Genealogy's new social networking site. Per usual, Michael offers some good rules of thumb. After you read that post, hop on over to Michael's Examiner.com African-American genealogy column.
Your great grandfather cannot be found. Read it carefully. Laugh a lot. Nuff said.


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Millions of you wrote in this week asking me for a dessert to go with the creamy lobster risotto for Father's Day. (OK, maybe thousands of you. Or maybe like a couple anyway). So here it is: Almond Panna Cotta with Glazed Cherries. You didn't think I was gonna leave you in the lurch, did you?
Panna cotta or "cooked cream" is a popular Italian dessert made from cooking milk, cream, sugar, and gelatin. It makes a luxurious dessert for Father's Day or any other special occasion. Be warned: panna cotta's silky texture and rich flavor will make even the manliest of men swoon. He may even say strange things like, "heavenly," "sublime," and "decadent." This is normal. However, if this behavior continues for more than a few hours, don't panic. Turn your television on to the Speed Channel, gently lead your man to the sofa, and seat him there with a Slim Jim and a Coors Light. In a few hours he'll be making sense again.
There are myriad recipes for panna cotta, but I used Helen's (everyone's favorite tartelette). Helen claimed this panna cotta was "easy-peasy," and she wasn't kidding. It took minutes to make, then it was placed in the fridge to set. It's endlessly versatile as well; I added almond extract to mine since almonds and cherries are so lovely together. But feel free to experiment with your own favorite flavors.
So make Dad some panna cotta this weekend. It's much more impressive than a sundae but still has a cherry on top.
Almond Panna Cotta with Glazed Cherries
Makes 4 small servings.
Print recipe only here.
Panna Cotta:
1 cup whole milk
1 cup heavy cream or half and half
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 teaspoons powdered unflavored gelatin bloomed in 2 tablespoons water
3/4 cup fresh pitted cherries
1/2 cup sugar
1/4 teaspoon pure almond extract
1/4 teaspoon orange zest
1/2 teaspoon water or orange juice
In a small saucepan over medium-high, combine milk, cream, and sugar; bring to a boil. Stir in the almond extract. Remove from heat, and let stand for 20 minutes. Pass the mixture through a sieve. Microwave the gelatin for 8 seconds, and stir it in the cream mixture. Divide evenly among 4 small ramekins or other servings dishes. Cover with Saran Wrap, and place in the refrigerator for at least 3 hours.
To make the sauce, combine all ingredients in a small pan over medium-heat high. Bring to a boil, then simmer for about 10 minutes, until the sauce is slightly thickened. Leave at room temperature or refrigerate if making ahead. Just slightly re-heat it before serving, as it will thicken when chilled.
For an alternate presentation, you can flip the panna cotta upside down on a plate and spoon the glazed cherries on top.
Here are more delicious desserts you might like for Father's Day:
Fresh Cherry and Peach Upside-Down Cake
Mini Custards with Limoncello-Spiked Raspberry Sauce
Quick Chocolate-Cinnamon Mousse with Cherries
Strawberry-Rhubarb Sponge Pudding
Can't get enough panna cotta? Then check these out:
- Angela's Saffron Panna Cotta with Rhubarb Marmellata
- Aran's Buttermilk Panna Cotta with Strawberries
- Jen's Espresso Panna Cotta
- Marianna's Orange-Clementine Panna Cotta
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Saw this on Facebook thought I had to try it! I love keeping my nails done and I also have a hard time pushing that little red button down sometimes. This works amazing!!! I love this thing!!
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Financial advisors are performing their jobs in a strange new world.
Technology has reshaped the landscape of networking that has always been key to how advisors build their businesses.
Advisors who used to give a speech at the local Rotary Club or captain their neighborhood watch today sense a lot of the action taking place among their target clients is occurring in the ether of social media.
While face-to-face encounters remain valuable, it is understood that a click of the mouse can reach and potentially influence a far broader audience.
You have confidence in your knowledge of investing, but you need to tell your story, effectively and to the right audience. This is today's challenge: communicating your expertise, via technology, to your target audience.
Indeed, a recently released survey by the consulting firm Accenture highlights the disconnect between chief marketing officers and chief IT officers. The two groups apparently have frequently conflicting priorities, reflecting the confusion about how to employ technology to drive sales.
In a digital age, most would agree that content is key. Whether you're tweeting or blogging or participating in LinkedIn discussions, developing a reputation for imparting value is crucial in a crowded Twittersphere. That is because the advisor whose words register attracts not only the reader but that reader's entire social network.
An article published Friday on the Pushing Social blog candidly addresses the rarity of successful content strategy. The author kindly offers that it is not because people are lazy, stupid or slow that they fail to make the connection. "The Achilles heel in every circumstance can be traced to a common factor — underequipped, underutilized, and uninspired people."
Pushing Social wisely recommends converting your "content strategy into the day-to-day tasks and habits needed for success," and recommends three broad steps:
First, determine where lie the bottlenecks to getting out an effective message. Is it in idea generation? Or is it in execution? Maybe you have the ideas, but you need someone with the ability (and time) to execute the strategy properly.
Another common problem is the necessity of getting clearance from your compliance department. For this, Pushing Social has no attractive solution, alas — but maybe gaining your compliance officer's trust that you never cross any red lines will foster effective collaboration and quick turnaround time.
Pushing Social's second step is retooling for today's digital reality. That means using a single piece of content across multiple platforms:
"For example, turn a blog post into a podcast, a script for a video, and a presentation for Slideshare. Pin illustration graphics used in the post on Pinterest. Use the headline of the post as an idea starter for a question and answer session on LinkedIn or Facebook."
The third step is to make content strategy part of your firm's DNA. This is done by rewarding any actions that advance your goals, tracking the metrics that are meaningful to your goal, and weaving "the effort of telling their unique story into every decision and action."
Check out What Does Social Media Marketing Do for You? on ThinkAdvisor.


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Wednesday, July 8
Nectarine and Raspberry Crumble. It's Not a Cobbler or a Crisp.
It's that time of year again when people everywhere find themselves completely confused about crisps, crumbles, and cobblers, not to mention brown bettys, slumps, and grunts. I talked about this last year, and many of you bravely fessed up to your own inability to remember which is which. I think I'm finally starting to remember. How 'bout you? Think you know the difference yet? Let's find out.
(Click here to cue Jeopardy music.)
And no cheating, Dad.
1. This dessert has a dough-like crust, which can be enclosed or made as a biscuit topping.
What is a ___________.
2. This dessert is made by mixing fruit with sugar and spices and topping it with a streusel, which is a mixture of butter, sugar, flour, and nuts.
What is a ___________.
3. This dessert is made by mixing fruit of your choice with sugar and spices then topping it with a crisp mix made of butter and sugar and a binding agent such as flour or oatmeal.
What is a _____________.
OK, hands off the keyboard, folks. Let's see how you did. #1 is a cobbler. #2 is a crumble. #3 is a crisp. If you missed any, don't worry. The best way to learn something is by doing it -- so make all three desserts and eat them!
Start with the simplest of all, my Triple Berry Rhubarb Crisp.
Then try the bit more complicated but still very doable Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust:
Finally make this Nectarine and Raspberry Crumble. Nectarines are coming into season right now, and their sweetness and aroma blend beautifully with tart fresh raspberries. The fruit is perfumed with fresh ginger and vanilla extract then coated with an irresistible streusel topping made with brown sugar, pecans, and a medley of spices. It's delicious as is, but I won't discourage you from topping it with a scoop of vanilla ice cream or a dollop of silky creme fraiche.
Nectarine and Raspberry Crumble
Serves 6
Print recipe only here.
4 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
4 cups sliced fresh nectarines, about 7-8 medium sized fruits
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups fresh (or unthawed frozen) raspberries
2 teaspoons minced fresh ginger
2 tablespoons cornstarch dissolved in 3 tablespoons water
2 teaspoons pure vanilla extract
Center a rack in the oven and preheat to 350 degrees F. Coat a 9-inch round pie dish with cooking spray.
To make the crumble, place the butter in a bowl. Using your hands, break it into small pieces, then work in the sugar, flour, and pecans. Gently mix it, breaking up any large clumps. Using a rubber spatula stir in the cinnamon, ginger, and nutmeg. Set aside.
To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, melt the butter. Add the nectarines and sugars. Cook until slightly tender, stirring occasionally, about 5 minutes. Add the raspberries, ginger, and dissolved cornstarch. Stir until the mixture begins to thicken and bubble up, about 2 minutes. Turn off the heat, and stir in the vanilla extract.
Pour the fruit filling into the prepared pie dish, and sprinkle the streusel evenly over the top. Bake for 25-35 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It's best served at room temperature or just slightly warm.
You might also like:
Peach and Blueberry Galette
Mini Custards with Limoncello-Spiked Raspberry Sauce
Summertime Strawberry Pie
Here are more delicious summertime crumbles:
Aran's Almond and Cherry Crumble
Chris's Blueberry Crumble
Christine's Peach and Blackberry Crumble
Joey's Nectarine Crumble
Julie's Apricot Berry Crumble
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36 comments:
- Jersey Girl Cooks said...
Great dessert! I love mixed fruit in a cobbler or crisp.
- July 8, 2009 at 6:41 AM
- T.W. Barritt at Culinary Types said...
OK - I flunked. But, I'm heading straight to the greenmarket to pick out some fruit and top it with something crispy, or crumbly, or whatever!
- July 8, 2009 at 7:15 AM
- eatme_delicious said...
Mmm love nectarines. I think my favourite would be a cobbler because I love the doughy crust!
- July 8, 2009 at 7:17 AM
- Valerie Harrison (bellini) said...
One of our patients bropught us two flats of cherries so I wonder if I will make a slump, a crumble, a cobbler, a crisp or a grunt:D
- July 8, 2009 at 7:18 AM
- Creative Classroom Core said...
Such tasty ingredients! Yum! One of my favourite desserts!
- July 8, 2009 at 7:39 AM
- Unknown said...
Looks very tasty :) Great explanations also :)
- July 8, 2009 at 7:58 AM
- Half Baked said...
I can't keep the names straight but I love them all! Great looking crumble!
- July 8, 2009 at 8:50 AM
- The Food Librarian said...
Lovely! I love the quiz too! :)
- July 8, 2009 at 10:18 AM
- The Duo Dishes said...
That buttermilk biscuit crust is irresistible. That's for sure!
- July 8, 2009 at 11:20 AM
- grace said...
mmm...i would like some of all three. please. heck, as long as butter, fruit, and cinnamon are involved, i'm game. :)
- July 8, 2009 at 12:02 PM
- Simona Carini said...
I remember reading your post on this to me confusing subejct. Still, I got #2 and 3 wrong. I guess I am hopeless. Maybe that is why I tend to stick to cobblers! I promise, I'll study harder and do better at the next test.
- July 8, 2009 at 12:12 PM
- Annemarie said...
Crumbling crispy grunting loveliness - it's all yum. Thanks for the education. :)
- July 8, 2009 at 1:49 PM
- Rosa's Yummy Yums said...
A delightful crumble! It is one of my favorite ways of preparing summer fruits...
- July 8, 2009 at 2:33 PM
- Anna said...
I think I'm going to have to practise this. A lot. With my stomach. I'll start with whatever that last one was, mmmm.
- July 8, 2009 at 2:54 PM
This is an absolutely beautiful dessert. I adore nectarine season, and you have put it together in one of my favorite forms. Great flavor combo with the nectarines and raspberries!
- July 8, 2009 at 5:08 PM
- Manggy said...
Yay! I'm so proud of myself- I got all three. Lol. I have never made one though :/ Somehow tropical fruit crispobblerumbles just aren't in the limelight! Maybe that's because I keep longing for your summery stone/berry desserts all the way out here! :)
- July 8, 2009 at 5:23 PM
- Patsyk said...
I appreciate the explanation! I can never keep it straight myself. I adore nectarines and am always picking them up right now... I love your recipe for the crumble!
- July 8, 2009 at 6:34 PM
- Soma said...
My Gosh look that the colors! I can never remember the names :-) but love all of the versions.
- July 8, 2009 at 7:10 PM
- Susan from Food Blogga said...
lisa-They're always so delicious.
tw-You still get an "A" for effort.
ashley-Oh, I love that puffy, doughy topping too!
val-Now that's the kind of decision I'd like to ponder.
simona- Hah! You're still one of my star pupils. :)
annemarie-Now that's a cute comment. :)
rosa-Oh, thank you!
indigo-You're going to do very well in this class. ;)
haleysuzanne-I'm happy to hear it!
mark-Well, aren't you just a smarty pants. ;)
patsyk-You're so welcome. They sure can be confusing.
soma-You're not alone!
finsmom-Thanks a bunch!
citygirl-I'm glad you liked it!
foodlibrarian-I thought you might enjoy a quiz!
grace-You said it, girl.
paula-That's what Google and Wiki are for. ;)
- July 8, 2009 at 7:40 PM
- n o r d i n g å r d e n said...
Mmmm a lovely and tasty blog!!! Soooo delicious and nice piturces!!! Mari.
- July 9, 2009 at 3:48 AM
- foodcreate said...
Amazing blod dessert look so Delicious !
Thanks for sharing your pictures:)
Have a Great Day~
- July 9, 2009 at 4:15 AM
I was good with the first two, and then read the last, and saw oats...and I thought "oh, no, is THAT one a crumble? Now I've gone and confused myself!" And then I cheated and looked at your answers. Truth is, made well, these are all desserts I could eat every day of the week...sometimes twice a day!
- July 9, 2009 at 5:14 AM
- Deeba PAB said...
I love it Susan...everything about this post. Learnt something new today. YAY...made peach & cherry crisps this morning (& they weren't crumbles coz they had no nuts). I love the freshness of crisps & crumbles, & have yet to try a cobbler! The post is singing to me!!
- July 9, 2009 at 5:29 AM
- Susan from Food Blogga said...
foodcreate-I'm glad you liked them. Thanks!
tastyeatsathome-That's OK. My dad probably cheated too. ;)
deeba-Peach and cherry crisps? Mmmm... save me some. ;) And you've gotta try the cobbler; the doughy texture is amazing.
- July 9, 2009 at 6:45 AM
- Terry at Blue Kitchen said...
Didn't take the test--I know I'd fail miserably. But I could successfully eat any one of these beautiful desserts, Susan!
- July 9, 2009 at 10:45 AM
- ♥Rosie♥ said...
This is one utterly gorgeous crumble Susan!
- July 9, 2009 at 12:05 PM
- aforkfulofspaghetti said...
I love crumbles at any time of year - but those made with summer fruits are always particularly gorgeous. And, of course, a good excuse to have some ice cream, too...
- July 10, 2009 at 3:26 AM
- Kristen said...
What a clever post, susan! Whatever they are called I love them all!
- July 10, 2009 at 8:20 AM
- Elissa said...
I love using fruits in crumbles... makes me think of summer! Those fruits are such beautiful colors.
- July 10, 2009 at 11:31 AM
- Lydia (The Perfect Pantry) said...
My new favorites are white-fleshed nectarines, which are everywhere in the markets now. The flavor is mild and makes a good foil for raspberries or strawberries. Put a bit of something crumbly on top, and it's a little bit of heaven.
- July 10, 2009 at 6:31 PM
- ChichaJo said...
Thanks for clearing that up - when making mine I was actually thinking whether it was a crumble or a crisp! :) Love the first photo - glossy and delicious!
Thanks for the link! :)
- July 13, 2009 at 2:57 AM
- Peter M said...
Ahhh, the subtleties of food...crumble or crisp or cobbler! I like them all but again I know the differences, merci!
- July 13, 2009 at 6:15 AM
- Sophie said...
What a lovely & fab looking dessert! MMMMMMMMMM,....
- July 13, 2009 at 7:56 AM
- Farmgirl Susan said...
YUM! Good to know you're not just living on sandwiches. ;)
- July 14, 2009 at 1:45 PM
- Susan from Food Blogga said...
terry-At least you admit it.
rosie-Many thanks!
afos-Summer fruits are my favorite too.
kristen-I agree!
elissa-Thank you!
lydia-I'm a fan of the yellow fleshed ones myself.
joey-Glad to be of assistance!
peterm-You're welcome!
sophie-WoooooW! Thanks! ;)
susan-My waist is happy for it too. ;)
- July 16, 2009 at 9:27 AM
- Andrew Humphrey said...
I found the crumble was way too buttery, like a paste. Then I realised that some of the 4 tbsp of butter listed as crumble ingredients should probably have gone into the filling instead. Note that the first instruction for the filling is "melt the butter", but no butter is listed in the ingredients for the filling. Can you clarify? Surely only about 2 tbsp of butter should go in the crumble, with the other 2 going into the filling?
- January 10, 2010 at 10:46 AM


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Merrill Edge says it has expanded its mass-affluent platform to include an ETF trading tool, and plans for more portfolio tools are in the works. Clients can trade ETFs online for $6.96, with 30 free online trades per month for some qualifying investors.
"This is part of our goal for Merrill Edge and especially for self-directed clients: Help them build portfolios with our capabilities around a selected list of ETFs and funds to choose from confidently and for good performance," said Alok Prasad, head of Merrill Edge, in an interview with ThinkAdvisor.
Bank of America (BAC) launched Merrill Edge three years ago. The program now has about 1.6 million clients; some are self-directed investors, while others work with Merrill Edge advisors, mainly by phone.
"We are at $87 billion in assets as of August, with strong, 17% momentum in year-over-year growth, and we want to grow further," said Prasad (right). "The Merrill Edge Select ETFs is part of our value proposition to make it easy and simple to invest with us."
The ETF platform was launched in late August. It includes 61 products from Vanguard, iShares, State Street and other industry leaders, organized into five broad categories and 21 subcategories. Clients can select ETFs and work to rebalance their portfolio with these products in conjunction with Merrill Edge's Asset Allocator Tool.
"It takes them through the process from start to finish," explained Prasad.
When picking the 61 ETFs for the platform, Merrill looked as assets under management, since the larger funds have greater liquidity and better pricing, according to Paul Riley, managing director of Merrill Edge Product Solutions.
Tracking error, expense-ratio measures and bid-ask ratio spreads were also examined. "This way, we could get the highest liquidity and lowest cost in each category … " Riley said, "and end up with a best-in-class group that's unbiased in terms of the sponsor firms."
Next Steps
Merrill Edge, which aims to attract as many Gen X and Gen Y clients as possible, will keep pushing out more online products, tools and information "to meet the goals of these investors," Prasad said. "The demand is there."
What's likely to be the next Merrill Edge tool? "We are working on ideas for each of the asset classes, beyond mutual funds and ETFs," he said. "We need to work with our Investment Management Group on the right protocols and framework to have the best in class, which gets harder in harder with alternative investments."
Still, the Merrill Edge executive says, the group "just needs time to work through the models."
"We have a road map to add incremental enhancements as we continue to grow …" added Reilly. "We could envision, say, adding [country or other specific ETFs], which would be more tactical purchases for clients to make, over time."
Alternatives will be an option for Merrill Edge clients, Prasad stresses. "Yes, absolutely. It's a matter of working through our processes. We will continue to expand the [product] list and make this part of the road map."
More from Janet Levaux on ThinkAdvisor:
- What 'Elysium' Suggests About the Future of Finance
- The America's Cup & What Not to Learn from Larry Ellison
- Roth on New Role at Realty Cap: 'All About Opportunity'
- Losers vs. Bigger Losers: Bond Lessons From the Summer Sell-Off


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Yes, you guessed it…I've started going to yoga. I am officially a Cantabrigian (n, a native resident of Cambridge, Massachusetts according to Merriam-Webster Online dictionary). Granted, I still try to look like a ballerina in class, I can't hold a single pose, and I giggle when the teacher says "namaste," but I do enjoy it and feel great afterward. After class a few weeks ago, I wanted to extend the healthy glow and was super hungry, but had virtually no vegetables in my fridge except for an almost full bag of shredded carrots a week past their use by date. They looked fine, showed no growth, and were not slimy at all. I figured I could turn them into a soup. I'm sure some of you out there are already horrified and will never eat in my home again, but come on….there are starving children somewhere in the world, this was much better than eating Ben and Jerry's straight from the container, and I wouldn't run this type of risk for guests. Moving on.
I checked out C&Z and searched for "carrot soup"– Clotilde had a recipe for carrot-mint soup and one of the comments mentioned replacing the mint with coriander. This sounded like a good starting point. I played around a bit and here's what I came up with. It was great and will definitely reappear on my table for guests (with fresh carrots…).
Carrot-Coriander-Cilantro Soup
Inspired by Chocolate & Zucchini's Soupe de Carotte a la Mente I consider this a quick and easy meal because except for chopping the onion, there is virtually no prepping required, and everything is in one pot. The only major clean-up is the pot, your immersion blender, and a few utensils.
Serves 4 as starter or 2 as main
2T olive or vegetable oil
½ onion (red or white), chopped
1-2 t garlic, minced (1-2 cloves)
1 T coriander
~10 oz bag shredded carrots (can also use baby carrots or large peeled and cut carrots)
Ersatz chicken broth mix + 5-6 C water (or chicken or vegetable broth) – I use Osem brand but it does contain MSG
1.5 T chopped cilantro*
1 T lemon juice (optional)
Salt and pepper to taste
Heat oil over medium heat; saute onion and garlic in oil until translucent
Add coriander; stir and heat until coats onion/garlic mixture and becomes fragrant – approximately 5 minutes
Add carrots and stir frequently until begin to soften, approximately 10 minutes
Add enough broth to cover carrots and at least 1 inch (if using ersatz chicken broth, don't worry too much about mixing with powder beforehand)
Bring to boil, then turn down heat and simmer for ~15 minutes until carrots soften.
If using larger carrots, this might take longer; when carrots are soft, use immersion blender to puree, but allow some chunks to remain
Remove from heat and add cilantro, lemon juice if using, and salt and pepper to taste (may not need salt if using ersatz chicken broth powder); serve hot
* I keep chopped herbs in my freezer so they are ready to use in soups and other dishes. If my basil or mint plant is overgrown, or I have bought too much, I chop up the herbs, wrap in plastic in a roll so it is easy to measure by eye, and then store in a freezer bag. When I want to use these "fresh" frozen herbs later, they defrost really quickly, especially when dropped in a pot of soup.


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Anyway! One of the common complaints we make here on XKCD Sucks is that "this joke has been done before." And one of the common criticisms is that every joke has been done before, and that therefore originality is completely meaningless!
I, too, once thought as you did.
Because it's true, in a sense. Being Completely Original is certainly not sufficient to make a good story. Writing a story which has never been done before is a pipe dream at best. At worst, it's a recipe for something really terrible, where various rules and conventions are broken just because they are rules and conventions that other people follow.
But clearly originality does matter. Surely you have complained about Hollywood's tendency to just remake old films these days--a trend of excessive unoriginality. Nobody wants to just watch something which is a rip off of something else.
There's a saying, the origin of which I have forgotten and am too lazy to Google: "Bad poets borrow. Good poets steal." If you are writing a story, and that story is just Star Wars, you're not writing something anyone wants to watch. That's just borrowing the premise--it's not really yours. Stealing implies making it your own. You can write a story which is inspired by Star Wars--rebels against an oppressive galactic empire, a hero's quest, the works--and make it your own, and tell it in a way that only you could--even if the story itself has been done--and that would be worth reading or watching or whatever.
"But Rob, you fat, objectively undesirable fuck who is incapable of writing a coherent argument and is really dumb and apparently sanctimonious despite the fact that that's not what the word means, who is also a terrible writer and has the emotional maturity of an eight year old and is incapable of thinking about anything with anything remotely resembling objectivity and bashes literally everyone he disagrees with with nothing but hateful disdain, and also has no life at all apart from hanging out on XKCD sucks and is hated by all the commenters and has no friends and never will and doesn't even know what a vagina is, much less what one looks like, and would probably love the cock if he weren't universally undesirable to men and women alike," I hear you say. "What does this have to do with XKCD?"
Basically it's this: whenever XKCD does something which has been really obviously done before, it isn't adding anything or changing anything. It doesn't add to the conversation. It doesn't improve upon or otherwise alter the original. It doesn't offer an original take. It is essentially nothing short of taking an old joke, and then telling it again. There's nothing original or interesting about it.
It's very possible to lift the story from something else and make it your own, and make it excellent. Some of my favorite stories are essentially just rethinking old myths and classic literature (eg Rosencrantz and Guildenstern are Dead), and "reinterpretations of classics" is one of my favorite genres to write. Is it Completely Original? No. Does it add to the conversation and make it worthwhile? Certainly. If it didn't, it would be worthwhile to just say "but this is just Hamlet" or whatever.
UPDATE: Right after I posted this, a video popped up in my RSS feed. It is "inspired by" Matt and Kim's Lessons Learned video, which you should watch first. Then watch this one. The timing was too perfect to pass up! Is this original or is it a rip off?
FURTHER UPDATE: I googled the quote at the prodding of one of our friendly neighborhood cuddlefish. Apparently it is by TS Eliot and it goes like this:
"One of the surest of tests is the way in which a poet borrows. Immature poets imitate; mature poets steal; bad poets deface what they take, and good poets make it into something better, or at least something different. The good poet welds his theft into a whole of feeling which is unique, utterly different from that from which it was torn; the bad poet throws it into something which has no cohesion."


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Test management company Zephyr has announced its latest Enterprise Edition 4.6 software. The firm claims to impact the way Agile testing teams plan and kickoff release cycles.
The software is available for download or comes via a SaaS model. The new version introduces productivity capabilities with release/sprint cloning and enhanced access to testing data via a new advanced search mechanism and better planning tools with time tracking.
"Additional features also available in this release include custom field searches, importing test cases from local machines, and a Linux installer," said Sanjay Zalavadia, VP of client services for Zephyr.
"Estimated execution time and actual execution time can now be tracked on a per test case basis. Project teams that need to keep track of how long a particular test execution cycle will take can do so from a planning perspective. Actual execution time totals can provide quantifiable data on how long an execution cycle took. This data can also be exported in custom reports," added Zalavadia.
An entire release/sprint of any project can be cloned into any other project, including all its requirements, test cases, mappings, execution cycles, assignments, defect mappings, and attachments. Project teams achieve major time and effort savings across all stages of a release/sprint while improving consistency in organization, planning, and assignments from one release to another.
Enhanced search results with a new query language (Zephyr Query Language) makes advanced searching more powerful and flexible. Auto-completion in query creation provides greater flexibility in performing more detailed and complex searches and exporting.


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Permaculture is an ecological, holistic and sustainable design system and philosophy for human living spaces. It is a viable method for finding sustainable solutions to modern problems. It has been successfully used around the world to maximize food production, regenerate springs, cool homes, without air conditioning, revive deserts, transform lives, reorganize towns and neighborhoods, reduce pollution, and much else.
The foundation of permaculture is its three ethics:
- Care of the Earth – reducing our consumption of "stuff" will have a positive impact on our environment.
- Care of People – take care of ourselves, friends, family, community without consuming unnecessary material resources.
- Fair Share – set limits and balance what we take and what we give.
These ethics help guide the basic permaculture design principles. A resource to learn more about these principles is David Holmgren's website Permacultureprinciples.com.
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Urban Harvest offers a series of permaculture classes and hands-on training in the field, totaling approximately 100 hours, based on the curriculum of the International Permaculture Institute. Graduates of the Designers Certificate Course are invited to join the Permaculture Guild of Houston.
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Module 1: Sustainable Living Through Permaculture 1 (SL 1); Sustainable Living Through Permaculture 2 (SL 2); SL 1 and SL 2 are offered twice a year at the end of September and the end of January; both of these classes are prerequisites to Modules 2 – 5. [SL 1 – $55] [SL 2 – $65] class description
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My family once vacationed in Nice, my parents taking us kids along when they had a conference in the large convention center. We had fun, but I pretty much treated Nice as any other place to hang out. My sister and I actually went bowling. Bowling!
And we complained about the pebbly beach.
I don't think I fully appreciated the beauty and calm of this city until I spent several weeks there on my own. That's when I met Gianin ("non pensare, fare") and had an opportunity to really explore Nice, renting a flat in the Musicians' Quarter, riding the bus every day like a local, and taking dance classes in Vieux Ville (Old Town).
One of my favorite parts of the day, dance classes notwithstanding, was relaxing after class. Sometimes I went out with fellow students and teachers (most notably the inseparable Dutch ladies whom I soon visited in den Haag) or took a quick dip in the Mediterranean. But usually I meandered back to my flat either along the waterfront or through the market.
Some days, this would take me hours — I was a true flâneur that summer in the best spirit of that word — one who experiences a city by strolling through its winding streets and alleyways, noticing the little nuances and habits and daily rituals and rhythms of life.
When I walked through the market, there was lavender everywhere. Soap. Perfume. Herbes de Provence in cute little ceramic pots. I had been cooking with lavender for a while, infusing it into a liquid – honey, milk, melted butter/margarine – to incorporate its essence into something I'm baking without making the end product taste like perfume. But now when I cook with lavender, and the sweet scent fills the air, I am reminded of my summer walks home through the market and other flânerie in Nice.
When I came home from New York this past weekend, I found almost a foot of snow outside.
Inside though, on my small windowsill herb garden, my lavender plant has started to bloom. It began shooting buds about 2 weeks ago, towering high above the fuzzy leaves below. And just this week, a few tiny delicate purple flowers have started to barely show their faces, peeking shyly out from their green sheaths.
You almost need to squint to see them. But they're there.
So it was time to bake another lavender cake.
Lavender Cake
Adapted from The Kosher Palate's Yellow Cake recipe. While some recipes call for grinding up dried lavender buds into a fine powder to give flavor to cakes, ice creams, etc., I find this gives a too heady a fragrance and taste. I prefer the infusion method that I have described below. This methodology can be incorporated into other recipes – just infuse the lavender into warming honey, milk, or shortening. I may try this with rosebuds as well.
I typically make this as 2 loaf cakes (like tea cakes) or 4 dozen small or 2 dozen large cupcakes; can also be made as a bundt cake; makes approximately 15 servings. I use a silicone loaf pan, and the cake develops a really nice, caramelized crust.
3 C all-purpose flour
2 C sugar
1 T baking powder
1/2 kosher salt
1/2 C vegetable oil
1/2 C margarine
1 C soy milk
4 large eggs
2 T dried lavender
zest of 1 lemon
Preheat oven to 325°F. Grease pan(s).
Prepare lavender infusion: melt margarine in bowl over low heat and add lavender. Heat until fragrant, approximately 7-10 minutes. Drain margarine through fine sieve, pressing lavender on mesh. Discard lavender. Allow margarine to cool (but should still be liquid).
Combine flour, sugar, baking powder, and salt in bowl of mixer using paddle on low speed.
Add oil, cooled margarine, soy milk, eggs, and lemon zest. Beat at medium speed until well blended. Scape down sides of bowl occasionally to make sure all ingredients are incorporated.
Pour batter into prepared pan(s) and bake for 40-60 minutes, depending on size of pan. Cake is done when toothpick inserted into center comes out clean (no crumbs). I typically bake on the longer side because I like a crunchy crust.
Cool and serve.


text:
Featured BooksThe Frigate Surprise: The Complete Story of the Ship Made Famous in the Novels of Patrick O'Brian by by Geoff Hunt and Brian Lavery
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