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This is the standard data protection privacy policy for the Destinology Limited. When it comes to your privacy we never compromise. We will always be clear about why we need the details we ask for, and ensure your personal information is kept as secure as possible. How we do this is explained below.
Last updated: May 2018
Destinology Limited is part of the Saga Group. The Saga Group, together with its subsidiaries are registered as data controllers with the Information Commissioner's Office (ICO).
Destinology and Saga ("we","us") are committed to protecting your privacy. We comply with the principles of the General Data Protection Regulation (GDPR) and associated data protection legislation. We aim to maintain best-practice standards in our processing of personal and/or special category personal data (this is also referred to as sensitive personal data).
Destinology use the information we receive from you, together with information we have obtained from our dealings with you (including in relation to holiday services we provide to you and/or your use of those services), to provide holiday services that you request, to communicate with you, and to personalise information sent to you. Examples of how we may personalise information include working out which departure airports are near to you, or when we will be holding events in your area.
We do not sell, trade, or rent your personal information to others.
We store all the information you provide to us, including information provided via forms you complete on our website, and information which we may collect from your browsing. Our server, in common with nearly all web servers, logs each page that is downloaded from the site. If you contact us electronically we may collect your electronic identifier, e.g. Internet protocol (IP) address or phone number supplied by your service provider. This is to identify the number of visits to our websites, fraudulent behaviour or mystery shoppers using our websites.
Our website may also use SessionCam for analysis. SessionCam is a product that has been developed by SessionCam LTD. SessionCam may record mouse clicks, mouse movements, page scrolling and any text keyed into website forms. The information collected does not include bank details or any sensitive personal data. Data collected by SessionCam from the Saga website is for the Saga Group's internal use only. The information collected is used to improve our website usability and is stored and used for aggregated and statistical reporting.
For further information; please see our 'Use of Cookies section'.
We ask for your home, mobile phone number, and email address to enable us to contact you in relation to an enquiry you have made, to contact you if there is a problem with your order, notifying you about important functionality changes to the website, or if there is another genuine reason for doing so. For example, when you enter a contest or other promotional features, we use these details to administer the contest and notify winners.
Sometimes we may need to collect information that the law defines as special category data (also called sensitive personal data). This includes, but is not limited to, information about racial or ethnic origin, sexual orientation, health data, and criminal records. We will not collect or use these types of data without your consent, unless the law allows us to do so. If we do, it will only be when it is necessary as determined by the law and the ICO.
Any new information you provide to us may be used to update an existing record we hold for you. If you provide a work email address we will not be responsible for third parties having access to any communications we send.
We collect credit or debit card details from you in order to pay for a service or product. We will keep such details secure and ensure that the details are only used further with your consent and/or for the purposes of any appropriate refunds.
In the event of phone calls from you, we also reserve the right to ask security questions (which we in our sole discretion deem appropriate) in order to satisfy ourselves that you are who you say you are.
To help us prevent fraud and money laundering, your details may be submitted to fraud prevention agencies and other organisations where your records may be searched.
Our own security procedures mean that we may occasionally have to request proof of identity or check your presence on the electoral roll.
Before you provide any data to us we will endeavour to make it clear why we need it. Sometimes we may need special category (sensitive) personal data, for example we may need medical information if you ask us to book an easy access room due to a disability. When this is required, we will obtain your consent first. Without this information, we may not be able to fulfil the product or service you have requested.
A customer may properly give their partner's consent over the phone or via the website providing the customer confirms they have permission to do so. If the consent is written, the spouse must independently endorse such consent via counter signature.
We use the information you provide to us, either orally or in writing and the information we obtain from you through the use of our website, and as a result of our dealings with you (including any data we obtain from third parties) to provide the service requested by you. It may also be used for market research, offering renewals and statistical purposes.
We recognise that we have a legitimate interest in processing the personal data we collect about you for a number of reasons, including, but not limited to: marketing purposes, to enables us to enhance, modify, personalise, or otherwise improve our services, identify and prevent fraud, enhance and protect the security of our network and systems, and market research (e.g. determining the effectiveness of campaigns and the products / services we offer). "Legitimate interests" means the interests of our company in conducting and managing our business to enable us to give you the best service and most secure experience.
When we use your information for our legitimate interests, we make sure to consider and balance any potential impact on you and your data protection rights. Where applicable, legitimate interest assessments are conducted to ensure that these rights are protected.
When you contact us, either online or via one of our contact centres, we may ask for your permission to contact you about the products and services we offer. Where we have obtained your permission to do so we will contact you by post, telephone, email or other means to tell you about offers, products and services that may be of interest to you.
We also recognise that it is in our legitimate interests to send communications about our products and services, latest offers and rewards, so we may process your information to send you communications that are tailored to your interests.
At any time, you can opt out of receiving such information, revise the products you would like to hear about or change the method we use to communicate with you. You can update these preferences by calling us on 01204 874 431 or by emailing [email protected]
We also use your personal information to make decisions about what products, services and offers we think you may be interested in. This is called profiling for marketing purposes. You can contact us at any time and ask us to stop using your personal information this way. If you allow it, we may show or send you marketing material online (on our own and other websites including social media), or by email, phone or post.
We make outbound phone calls for a number of reasons relating to our holiday products. We are fully committed to the regulations set out by Ofcom and follow strict processes to ensure we comply with them.
We may use personal data, collected in respect of one product to market another product that we may deem appropriate and relevant to you based on the information we have collected.
As previously mentioned, we do not sell, trade or rent your information, and will never disclose information about you (including information obtained from our dealings with you) to third parties, except:
a) to fulfil your specific booking for a product or service or information in the event that third parties deliver the relevant product or service or information. For example, if you go on a holiday with us, the hotel needs to know who you are.
b) where third parties administer part or all of the product or service;
c) to maintain management information for business analysis.
We may of course be obliged by law to pass on your information to the police or any other statutory or regulatory authority and in some cases, exemptions may apply under relevant data protection legislation, whereby we can legitimately release personal data e.g. to prevent or detect crime or in connection with legal proceedings.
Subsequent to your purchase of a product or service, we may enter into an arrangement for that service to be provided by a new third party. If this happens, the terms and conditions of your contract with us will provide that you consent to the transfer and processing of personal and/or special category personal data to the new provider, subject to the requirements of the GDPR and associated legislation.
If we provide information to a third party (either a provider of a product or service, or an external data processing agency such as a mailing house), we will exercise the strictest control over them contractually, requiring it and any of its agents and/or suppliers to:
In addition, we will restrict the information disclosed to the absolute minimum necessary, for example, to provide the product or service.
We provide products and services including holidays outside the EEA. Therefore, if you travel on such holidays the information you provide may occasionally be transferred outside the EEA. From time to time Saga may use service providers and organisations outside the EEA for the purpose of processing services, system testing and maintenance.
It is worth noting, however, that some non-EEA countries do not afford the same level of data security as the UK. We will always use every reasonable effort to ensure sufficient protections are in place to safeguard your personal information.
Please advise us in writing as to any changes in your circumstances, or if you feel we hold inaccurate information about you so that we can update our records accordingly.
We will hold your personal information in accordance with the principles of the GDPR (and associated legislation) and in line with our Data Retention Policy. We are obliged and permitted by law and regulation to retain certain types of data for a minimum period of time. The minimum period of time tends to be for six years but can be longer if the statute or regulation requires.
Access to your information: You have a statutory right of access to accessible personal and/or sensitive personal data that we hold about you. In order to exercise this right, your application must be in writing, either via letter or email. Please refer to the information you wish to see giving dates if possible. Please note that where relevant we may ask for proof of your identity.
We will not administer Subject Access Requests by a third party unless accompanied by a written authority of the individual who is the subject of the request.
We have one month to respond to a valid request.
Rights related to automated decision making including profiling: We use the information we know about you to make decisions which inform our pricing, fraud prevention and the products and services we can offer. Automated decision making enables us to make efficient and fair decisions, providing a better service for our customers. Whilst you have the right to object to us using your information in this way, this could have an impact on the products or services we may be able to offer you. We use automated decision making in the following areas:
Tailoring our marketing communications – as mentioned previously, we use your personal information to make decisions about what products, services and offers we think you may be interested in. This ensures the communications you receive from us are tailored and relevant to your interests. You can opt out of this at any time by contacting the Data Protection Officer.
The right to erasure: you have the right to request that your personal data is erased and to prevent processing in specific circumstances which are detailed by the ICO.
The right to data portability: you have the right to obtain and reuse the personal data that you have provided to us for your own purposes which includes transferring it to other services.
For further information regarding your rights, or to make a request; please write to the Data Protection Officer at The Saga Building, Enbrook Park, Sandgate, Kent CT20 3SE or email [email protected]
If we decide to change our privacy policy, we will update all relevant documentation and post any changes on our websites so that you are always aware of what information we collect, how we use it, and under what circumstances we disclose it.
We welcome your questions and comments about privacy. Please write to The Group Data Protection Officer, The Saga Building, Enbrook Park, Sandgate, Kent CT20 3SE or email [email protected]
You have the right to lodge a complaint with the Information Commissioner's Office (ICO) if you feel your personal information has not been handled correctly. You can do this via https://ico.org.uk/concerns/ or by writing to: Information Commissioner's Office, Wycliffe House, Water Lane, Wilmslow, Cheshire, SK9 5AF
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Thursday, May 7, 2009
Yogurt Cheese Cake
Cheesecake is a sometimes treat in our home. We love it but can't justify the calories that it packs. It's my youngest daughters favorite dessert, so I did a test run of a new lower-fat version last evening. The recipe was developed by Gina De Palma and it comes from her book "Dolce Italiano: Desserts from the Babbo Kitchen." Her cake caught my eye because it uses Greek yogurt and mascarpone instead of cream cheese. Both products are available in low-fat versions, so I thought I'd give her recipe a try. I was able to get low-fat Greek yogurt at Trader Joe's and a local grocery store had reduced-fat mascarpone. I decided to use a square springform pan. It's shape makes it possible to cut the cake into smaller pieces and I wanted to get 12 slices from the finished cake. Before I go any further, I must tell you that this is a delicious confection, but there are buts . The cake is less firm than a standard cheesecake. It actually jiggles. I had to cook it longer than the recipe suggested to assure the center of the cake was actually done. Plan to make the cake the day before you want to serve it. Because it was soft and I wanted reasonably clean slices, I froze the cake before slicing. That added more time to my game plan. Would I make it again? Absolutely. I love the texture and flavor of the cake. I plan to do another test run. I want to make the cake in individual custard cups. I know there are petite cheesecake pans, but the portion size is larger than I want to serve. The cake has a gorgeous yellow glow and it looks spectacular with fresh berries strewn around it. I hope you'll try this.
Yogurt Cheesecake
Cooking spray
3/4 cup sugar + more to dust the pan
3 cups low-fat Greek yogurt
1-1/2 cups reduced-fat mascarpone or reduced-fat cream cheese
3 tablespoons confectioners' sugar
3 large eggs
6 large egg yolks
1/2 teaspoon kosher salt
1-1/2 teaspoons vanilla
1) One day before serving, preheat oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle pan with sugar, tapping out excess. Wrap outside of pan with foil to prevent water from seeping into the cake. Place springform in a large roasting pan. Set aside.
2) Place yogurt, mascarpone, sugar, and confectioners' sugar in bowl of an electric mixer. Beat until smooth, about 1 minute. Add salt and vanilla. Beat in whole eggs and egg yolks, one at a time, scraping bowl as necessary. Pour batter into springform. Carefully fill roasting pan with enough hot water to rise halfway up sides of the springform. Tent pan with foil. Bake for 20 minutes. Rotate pan and bake for 20 minutes more. Remove foil and continue baking until cake is puffed but not cracked, jiggly but not liquid in center, about 25 to 35 minutes more.
3) Turn off oven. Open door and cool cake in roasting pan until water is lukewarm, then remove and cool an a rack. Cover and refrigerate overnight. Remove sides from springform just before serving. Yield: 12 servings.
30 comments :
- Selba said...
Definitely, I would love to try this yogurt cheese cake recipe :)
- May 7, 2009 at 12:26 AM
- Martha said...
Cheesecake is a favorite dessert and I love the "real deal" -- I may eat a salad for dinner if a promised cheesecake is for dessert!
- May 7, 2009 at 12:37 AM
- theUngourmet said...
This looks so delicious and it's great that the fat is lowered.
Trader Joes has the best yogurt! I especially love the Greek Style Honey yogurt.
- May 7, 2009 at 12:52 AM
- A Beach House Dreamer said...
This is definitely worth a try..., I love cheesecake, but all that goes into it, meaning as you say -the calories, is a bit much..., but then again I eat Ben + Jerry ice creme... and I spotted some other great recipes.
- May 7, 2009 at 12:55 AM
- Cass @ That Old House said...
I have just this week discovered Greek yogurt and it's fabulous! I am definitely going to try this cheesecake; I love the description that it "jiggles." Makes me laugh. A jiggly cake sounds intriguing! Thanks.... Cass
- May 7, 2009 at 1:11 AM
- Mary Bergfeld said...
Beach House Dreamer it's great to see you here. I hope you'll stop by often.
- May 7, 2009 at 1:11 AM
- Mary Bergfeld said...
Cass, welcome to One Perfect Bite. I hope you'll join us often.
- May 7, 2009 at 1:14 AM
- surfingtheworldcuisine said...
Cheesecakes are my favourite delights!!! I just love your photo!!
- May 7, 2009 at 3:38 AM
- Ning said...
I love the idea of a low-fat cheesecake! Thanks for sharing the recipe! :)
- May 7, 2009 at 4:53 AM
- Katy ~ said...
My gosh, your photo is beautiful!
This looks too good not to try. I'll have to look for the Greek yogurt (we may not have such a product in our little city) but I've seen directions to make it at home (very do-able).
We love cheesecake here as well, and a lower fat version would be welcomed. Good find! Thank you for sharing such a great recipe!
- May 7, 2009 at 5:06 AM
- Donna-FFW said...
I love cheesecake and have never made it with yogurt. Sounds fantastic, and now you have me craving some!
- May 7, 2009 at 6:40 AM
- Hootin' Anni said...
I'm swallowing....hard.
I'm priming myself...hard
I'm going to the store today...fast.
- May 7, 2009 at 7:28 AM
- Ginger said...
Mary this cheese cake is perfect. I am going to Whole Foods to get the Greek yogurt.... Thanks for sharing this.
- May 7, 2009 at 7:34 AM
- Laura said...
This looks great. I agree that I think little individual cups sound like they would be fantastic.
- May 7, 2009 at 9:52 AM
- Pam said...
You just can't beat cheese cake - using yogurt is a great idea!
- May 7, 2009 at 10:38 AM
- Mary Bergfeld said...
Koruklu, thank you for stopping by. I'm so glad you'll be visiting regularly.
- May 7, 2009 at 10:50 AM
- The Cooking Photographer said...
Hi Mary. I saw cheescake and had to come over! Greek yogurt and mascarpone together isn't something I've done before, and it's a great idea.
It kind of looks like one of those desserts you can spoon into a pretty glass with berries.
- May 7, 2009 at 11:08 AM
- The Blonde Duck said...
This looks fabulous! I am a cheesecake loving fool.
- May 7, 2009 at 1:20 PM
- Heather S-G said...
I love cheesecake, too...but do not eat it very often. This is a recipe I would love to try!
- May 7, 2009 at 1:35 PM
- NKP said...
That does look like a healthier cheesecake. I would eat it right out of the freezer. What a great idea to use yogurt.
- May 7, 2009 at 4:05 PM
- sealaura said...
wow, i was not hungry until I fell into your blog. your pictures are so delectable. I especially love your header.
- May 7, 2009 at 8:58 PM
- Mary Bergfeld said...
Laura, welcome to my blog. I hope you'll be a frequent visitor.
- May 7, 2009 at 9:49 PM
- Esi said...
This yogurt cheesecake sounds delicious.
- May 8, 2009 at 12:47 PM
- Mary Bergfeld said...
Esi, thank you for stopping by. I hope you'll join us often.
- May 8, 2009 at 1:11 PM
- Dewi said...
What a smooth and silky looking cake Mary!
- May 8, 2009 at 1:11 PM
- Deb in Hawaii said...
It looks so pretty with the flowers and berries. I am not the biggest cheese cake eater but this one sounds so good with the yogurt!
- May 9, 2009 at 1:39 AM
- Lori said...
This sounds like a great recipe. I share this love of all things yogurt!
- May 9, 2009 at 9:23 AM
- Jude said...
Nice recipe! Naturally tangy from the Greek yogurt and this sounds like a keeper.
- May 10, 2009 at 2:45 AM
- dhan said...
whether the difference between kefir and yogurt?
Which is better between them?
whether kefir has the same flavor of yogurt?
It looks very tasty
- May 11, 2010 at 4:33 AM
- Mary Bergfeld said...
dhan, welcome to One Perfect Bite. You can find the answer to your question here - http://www.kefir.net/kefiryogurt.htm
Have a great day. Blessings...Mary
- May 11, 2010 at 10:01 AM


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Tuesday, December 2
Scones You Would Climb Up 25 Stories to Eat
You just never know what life is gonna hand you.
Sometimes it's a scone. When you're hanging on a building. On the 25th floor.
The other day I was outside on my deck snapping pictures of freshly baked Lemony Medjool Date and Pomegranate Scones, when I heard a whirring sound close by. I turned, and standing right next to me were two smiling window washer guys.
Me: "Um, Hi."
Jerry: "Hey. How's it going?"
Me: "I'm all right. You guys hungry?"
Jerry: laughing "Yeah! Whattya got?"
Me: "Freshly baked scones with dates and pomegranates."
Jerry: "Cool. Yeah, I'll have one. You know, this doesn't happen too often in my day."
Me: "Yeah, it doesn't happen too often in my day either."
And with that, Jerry selected his scones and posed for a few pics.
Lemony Medjool Date and Pomegranate Scones (Low-Fat!)
These sweet-tart scones are low in fat yet high in flavor. With bright red pomegranate arils and soft, chewy Medjool dates, they make an ideal addition to a holiday brunch.
Makes 8 scones
Print recipe only here.
1 3/4 cups all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)
1/4 cup non-fat cottage cheese
1/4 cup low-fat buttermilk
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1/2 cup fresh Medjool dates, coarsely chopped (about 6)
1/4 cup pomegranate arils (the edible red pieces of fruit)
1/4 cup coarsely chopped cashews or walnuts
egg wash: 1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten
1-2 tablespoons turbinado sugar (sugar in the raw) for sprinkling on tops of scones
Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.
In a small bowl, whisk cottage cheese, buttermilk, lemon zest, and vanilla; set aside.
In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Mix in dates, pomegranate arils, and nuts. Add the buttermilk mixture to the flour mixture and, using a fork, mix until just combined. Do not over mix or the dough will become leaden.
Using a floured surface, shape the dough into a disk, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on parchment paper-lined baking sheets.
Brush egg wash over the tops of the scones and sprinkle with turbinado sugar before baking.
Bake scones for 15 minutes, rotating pans mid-way through. Bake until puffed and golden; transfer to a rack to cool.
You might also like these brunch-friendly items:
Healthy Muffins
Holiday Orange, Date, and Pecan Bread
Breakfast Egg Sandwich with Avocado and Chipotle-Mayo
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55 comments:
- Núria said...
Yes, you never know how life will surprise you!!!! Ha, ha... nice little story, Susan!
I bet Jerry licked his fingers ;D
- December 2, 2008 at 8:06 AM
- Stacey Snacks said...
Lucky Jerry!
- December 2, 2008 at 8:10 AM
- Sara, Ms Adventures in Italy said...
That's funny! We had some window washers outside our office building and we made them a little sign and offered them some water. Then, in true Italian fashion, they asked us to make them a coffee (which we did) :) I'm sure they would have loved the scones, too :D
- December 2, 2008 at 8:14 AM
- Finla said...
Susan having fun with those biys are you :-)
It was fun reading about it and scones looks fabulous and delicious
- December 2, 2008 at 8:14 AM
- Maria said...
The scones look fantastic!! And I love that they are low-fat!!
- December 2, 2008 at 8:43 AM
- Heather said...
i loved that story :) lucky jerry! i'll bet you made his day! these scones look great. i love poms, combining them with dates sounds super tasty :)
- December 2, 2008 at 8:46 AM
- Rosa's Yummy Yums said...
A funny story! I can understand that they were happy to taste your wonderful scones!
- December 2, 2008 at 9:13 AM
- kylee said...
GREAT story!
I'm not a fan of scones - but those sure do look and sound fabulous.
Awesome post.
- December 2, 2008 at 9:48 AM
- Aparna Balasubramanian said...
Your scones look delicious, with bits of pink/ red peeking out.
So you live on the 25th floor? :)
- December 2, 2008 at 9:49 AM
Oh man, that must've made their day! How sweet of you :]
- December 2, 2008 at 10:10 AM
- Valerie Harrison (bellini) said...
These would of course be perfect fare for holiday brunches across the world. Loved that you were able to share as well:D
- December 2, 2008 at 10:34 AM
- sunita said...
What gorgeous scones, Susan...Jerry and his buddy's smiles say it all :-)
- December 2, 2008 at 10:58 AM
- Elly said...
How funny! Those guys are lucky! These scones look really delicious. I just love pomegranite.
- December 2, 2008 at 11:34 AM
- Mishmash ! said...
just like ur scones made them smile, ur post made me smile :) what a sweet gesture ....:)
- December 2, 2008 at 11:36 AM
- Peter M said...
LOL...so you just handed the scones to them from your balcony?
I think they really climbed up the building just for scones...
- December 2, 2008 at 11:44 AM
- FOODalogue said...
Now that's a 'random act of kindness"!
- December 2, 2008 at 12:06 PM
That's funny! Jerry was a lucky guy eating your delicious looking scone!
- December 2, 2008 at 12:09 PM
- Michelle said...
You are just full of fruit knowledge! I never even thought to wonder what the red edible parts of a pomegranate are called. Sound like scrumptious scones!
- December 2, 2008 at 1:23 PM
- Cookie baker Lynn said...
I love that story! It made me smile just thinking of those lucky guys and their delicious scones.
- December 2, 2008 at 1:42 PM
I'm sure they went home and told their wives about the lady who was taking pictures of food on her balcony! Maybe Jerry has his own blog?!
- December 2, 2008 at 3:52 PM
Ha ha! That's great. I used to share baked goods with my fresh direct delivery guys but they had them change routes. I miss them- they keep me thin!!
- December 2, 2008 at 4:22 PM
- Deborah said...
How funny -and how nice of you to share these wonderful looking scones!!
- December 2, 2008 at 4:47 PM
- Manggy said...
It's ALWAYS nice to share-- even if they drop by your window, no matter how high up you are, heh heh :) I'd just discovered the taste of dates. Combining them with lemons sound like an awesome idea!
- December 2, 2008 at 6:03 PM
- Susan from Food Blogga said...
nuria-I think he did. ;)
sara-You made coffee? That is too funny.
happy cook-It was a hoot!
maria-Me too! Thanks.
heather-The flavors compliment each other beautifully.
rosa-thanks a bunch!
kiwi-Thank you, kindly! I'm glad you liked the post.
aparna-They're like little jewels. :)
verygoodyear-I hope it did!
val-Food is always better when shared. :)
sunita-Thanks so much!
elly- The pomegranate really adds some punch!
shn-I love to make people smile.:)
peter-Yup! Too funny, huh?
foodalogue-Yeah, huh? :)
linda-Glad you liked it!
michelle-I love my pomegranates!
lynn-I'm so glad to hear that.
lydia-I'm sure I was mentioned at the dinner table that night. ;)
jennifer-"they keep me thin." I love that. :)
deborah-I love to share food.
mark-They did drop by, huh? ;) Dates and citrus have an affinity for one another.
- December 2, 2008 at 7:27 PM
Wow! You feed scones to construction workers? And they loved them? You go girl!
- December 2, 2008 at 8:30 PM
- Rita said...
Loved the story! I never thought about adding pomegranate seeds to a scone, brilhant! Oh, 25th floor sounds so nice......Yeah, I am on the 3rd...
- December 2, 2008 at 9:07 PM
- sra said...
Nice story! Were they surprised to see you photographing food? I always wonder what the neighbours will think when I carry the food around the house's various windows looking for the perfect light - they probably won't understand what on earth and why on earth!
- December 2, 2008 at 10:11 PM
- Terry at Blue Kitchen said...
So was Jerry's partner on a gluten-free diet or did he take one too? Great story, Susan. Reminds me of a funny thing I read some years ago. Across the street from a high-rise construction site in Manhattan, in the middle of winter, some office workers put a sign in the window that said, "It's 72 degrees in here." Later the construction workers put up their own sign. It said, "It's $32 an hour out here."
- December 2, 2008 at 10:17 PM
- Meeta K. Wolff said...
these look sensational Susan! Love the medjool dates - I've brought a tray full of these dates into work!!
- December 2, 2008 at 10:55 PM
- Culinary Wannabe said...
What a great story!! You totally made their day. And the scones look so pretty and festive.
- December 3, 2008 at 3:26 AM
- Melita said...
What a nice story! :)))
Scones look yummy; sooo yummy!
- December 3, 2008 at 4:35 AM
- Cris said...
Hi Susan... how sweet of you! Do you live or work on the 25th floor? :-)
- December 3, 2008 at 5:45 AM
- Lisa Johnson said...
This is hilarious! I bet they'll be telling this story to everyone they see over the holidays, starting with "You'll never guess what happened to me at work the other day." I wonder if they'll ever see this post? ; )
- December 3, 2008 at 7:17 AM
- Cakespy said...
Oh, the places you'll go, little Scone! :-)
- December 3, 2008 at 10:26 AM
- Proud Italian Cook said...
Hilarious! I love the photo! Now you did say lowfat??? And they look like that? I wish I had the energy right now to whip some up! They look delicios!
- December 3, 2008 at 6:32 PM
- Unknown said...
we don't have any window washers here in the countryside hehehe... two lucky guys!
- December 3, 2008 at 8:10 PM
- MoneyBonanza said...
- This comment has been removed by a blog administrator.
- December 3, 2008 at 8:18 PM
- Rachelle S said...
oh my goodness, you got caught taking pictures of food! Too funny.
- December 3, 2008 at 8:18 PM
- Burcu said...
Love it, both the story and scones.
- December 3, 2008 at 8:47 PM
- Elle said...
Lucky window washers! Never thought to make scones using the pomegranate arils! Great idea. Love the use of low or no fat ingredients, too.
- December 3, 2008 at 8:48 PM
- Helene said...
Jerry is a lucky man! I love love these scones Susan! I am only missing the dates right now but that is easily fixable :)
- December 3, 2008 at 9:53 PM
I hope Jerry's partner got one too. Perfect holiday scones!
- December 3, 2008 at 10:56 PM
- Deeba PAB said...
You'll always have the best polished windows now Susan...& with word getting around there'll be a load of interested faces popping in at your deck! Those scones are so different & so delicious...I can clean windows for those...anyday!!
- December 4, 2008 at 2:22 AM
- Susan from Food Blogga said...
cory-It was fun!
rita-I just added them on a whim. They were great!
sra-Yup! They sure were!
terry-He got one too. Ha! I love that story.
meeta-Medjools are divine.
cwannabe-I hope it made their day a little brighter. :)
medena-Thanks! :)
cris-Thanks. It was fun.
anali-I hope so. I gave them the name of the blog.
cakespy-Now that's a cute comment. :)
marie-Yup! Lowfat!
arfi-Maybe you'll have to find some construction workers.;)
rachelle-Who would have thought?
elle-They add zing!
helen-I know. It's easy to have dates around. :)
susan-He got one too, of course!
deeba-That's what I'm hoping too. ;) Thanks! You're so sweet.
- December 4, 2008 at 5:52 AM
- MyKitchenInHalfCups said...
;) the life of a food blogger!
What a wonder post. That is really just what cooking is about and how perfect right now, shucks that's perfect anytime.
Thanks Susan!
- December 4, 2008 at 6:39 AM
- Nic said...
Ha ha, that's hilarious! They came by just at the right time, must have smelt the beautiful aroma.
- December 5, 2008 at 3:24 AM
I love that you got a photo of the washer guy eating the scone! They look and sound delish.
- December 5, 2008 at 12:39 PM
- Jeanne said...
LOL - talk about surreal!! Those look like fantastic scones...
- December 5, 2008 at 4:40 PM
- Wendy said...
Lovely. The pomegranates are wonderful at the moment. Will definitely try these out.
- December 7, 2008 at 12:27 AM
- Deborah Dowd said...
What a story!! Those are some lucky window washers!
- December 7, 2008 at 8:08 AM
- Patsyk said...
Great story! Those scones sound incredible.
- December 7, 2008 at 5:28 PM
- LisaBain said...
I made these for a co-worker's birthday breakfast and they were a huge hit! I doubled the batch so I could have extras at home too.
really really delicious!
- December 17, 2008 at 8:35 AM
What a creative recipe! The combination of pomegranate seeds and dates sounds wonderful.
The only scones I've made are butter-based. I notice that your recipe calls for no butter and I'm wondering how this affects the flaky texture?
- January 4, 2009 at 2:17 PM
- Susan from Food Blogga said...
lisa-Thanks for letting me know! I'm so glad they were a hit. :)
tiffany-I use a butter substitute, which works well in baked goods. I don't know if you can tell by the last pic, but the texture is slightly crisp on the outside and moist on the inside, though not really flaky. But, oh, they're good! :)
- January 4, 2009 at 5:18 PM
The scones look delicious, thanks for this nice post.
- March 16, 2009 at 10:29 PM


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Tuesday, October 28
Thanksgiving Side Dish Recipe: Roasted Acorn Squash with Honey-Lime Glazed Pepitas
American Thanksgiving. It's all about the big bird. Or is it?
Every year it's the same thing: Cooks everywhere spend countless hours debating the merits of free-range, organic, grass fed, wild, and frozen turkeys. Then when they finally decide on a turkey, they spend even more hours debating how to cook it: Will brining make the meat succulent? Should it be basted every hour? And what about the stuffing? Every family has that relative who insists on stuffing the turkey. So should you stuff the turkey and risk salmonella poisoning for your guests or incur your Aunt Edna's wrath? These are not easy questions.
That is why my favorite part of Thanksgiving has always been the side dishes. You know them-- the perennial favorites such as cranberry sauce, sweet potatoes, winter squash, string beans, and Brussels sprouts. Probably like most of you who celebrate Thanksgiving, I expect these dishes to grace the Thanksgiving table every year, but sometimes they need a little spicing up.
Starting today, and for the next four weeks, I will share a recipe for a favorite Thanksgiving side dish with a twist. Think of it as your old favorites going for a make-over; they'll still be your favorites but only better.
Rather than traditional butter, brown sugar, and cinnamon, this acorn squash has some Latin flare. A tangy, spicy lime and honey glaze contrasts deliciously with naturally sweet acorn squash, while peanuts and pepitas add earthiness and crunch. This sauce also works wonderfully on butternut squash and sweet potatoes.
As for all those questions regarding turkeys, just call one of the dozen or so turkey hotlines that are there to help you with your bird. But really, how much turkey talk can one take?
Roasted Acorn Squash with Honey-Lime Glazed Pepitas
Makes 8 servings
Print recipe only here.
2 acorn squash, seeds removed, and cut into 8 equal wedges
2-3 teaspoons olive oil for brushing squash
1/4 cup unsalted peanuts
1/4 cup unsalted pepitas**
juice of 1/2 lime
1/4 teaspoon lime zest
3 tablespoons quality honey
1 tablespoon water
1/4 teaspoon cider vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste
Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil and roast flesh side down for 40-45 minutes, or until tender.
In a small skillet over medium heat, add peanuts and pepitas. Heat until golden brown and they begin to pop. Remove from heat.
In a small bowl, combine lime juice, lime zest, honey, water, vinegar, cayenne pepper, cumin, and salt. Whisk until smooth. Just before you're ready to serve the squash, add the sauce to the pan of toasted peanuts and pepitas. Heat on medium until the sauce begins to bubble and becomes syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Serve immediately.
**Pepitas is the Spanish name for pumpkin seeds and are used often if Mexican food. They're available at Mexican markets, specialty markets such as Whole Foods, and many supermarkets. Pumpkin or sunflower seeds make good substitutes.
You might also like:
Roasted Root Vegetables with Maple Sage Glaze
Roasted Acorn Squash with Medjool Dates and Toasted Almonds
Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese
I'm sending my acorn squash to Jeanne of Cook Sister who has chosen for the love of gourd for this month's WTSIM.
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49 comments:
- Heather said...
ohhh my goodness!!!! those are beautiful!! i love the thanksgiving themed posts :) so exciting!! if you haven't planned them all out yet... my friend is looking for a chocolate themed dessert that needs to be somewhat traditional as her family is not a bunch of experimentalists with their thanksgiving desserts. anyway, that's a tall order but i thought i'd throw it in ;) we were considering cranberry chocolate molten lava cakes, but hadn't gotten further...
- October 28, 2008 at 8:17 PM
- Manggy said...
Oh goodness, those are some stressful choices indeed! I'm glad I don't have to think about them for a while ;) I'm sure, though, that some magazine like Cook's Ill or Martha Stewart has the answers :) I love side dishes too, especially ones that combine sweet and savory, such as your squash beauties!
- October 28, 2008 at 8:31 PM
- Maris said...
I've never had acorn squash but I love pumpin, butternut and spaghetti! Pioneer Woman has a great acorn squash recipe the other day too!
Your Butternut Squash risotto sounds fabulous. I have never made risotto before it those flavors sound like they'd complement each other very nicely.
- October 28, 2008 at 8:34 PM
- Kristen said...
Woo-hoo! Thanks for this. I've got two acorn squash sitting on my kitchen table right now and I've been wavering in indecision about how to do them up. Decision made!
- October 28, 2008 at 8:45 PM
Looks amazing! 'Tis the season for squash, and I love this Latin flavors. Can't wait to try it!
- October 28, 2008 at 8:57 PM
- Kalyn Denny said...
Sounds great! As soon as the WHB festivities are over I'm going to be doing Thanksgiving recipes too! Tis the season for it.
- October 28, 2008 at 9:19 PM
- ChichaJo said...
I love this side dish!!! Roasted squash with sweetness and nuts are always welcome as a side dish (or more!)...love the Latin twist :)
- October 28, 2008 at 11:25 PM
We don't have the same tradition of Thanksgiving but if we would I'm sure I would focus more on the side dishes than the turkey.
Lovely squash recipe.
- October 29, 2008 at 1:22 AM
- aforkfulofspaghetti said...
Eating a lot of squash over here at the moment. But that galze is a new one on me - sounds funky and tasty!
- October 29, 2008 at 2:14 AM
- MyKitchenInHalfCups said...
Oh goodness Thank you Susan. This looks like wonderful acorn squash, on that will become a dish of tradition that people ask for again an again. We need to have this one tonight.
- October 29, 2008 at 2:25 AM
- Rosa's Yummy Yums said...
A great idea! Really delicious and totally seasonal!
- October 29, 2008 at 2:33 AM
- Culinary Wannabe said...
I love Thanksgiving side dishes the best as well. I make huge leftover plates of just them, sans turkey, for days following the big event. And I never thought of the whole salmonella thing with the stuffing - eww!!
- October 29, 2008 at 3:18 AM
- Rachel said...
Yum! I had acorn squash last night and roasted the seeds. I hate throwing anything away and they are so tasty! Cute idea.
- October 29, 2008 at 3:48 AM
- Debbie said...
The squash look delicious and sound so tasty. Great side dish that I will have to try.
- October 29, 2008 at 4:10 AM
- Darius T. Williams said...
honey-lime glazed? Really - wow!
- October 29, 2008 at 5:12 AM
- Susan from Food Blogga said...
Heather-Cranberry choc molten lava cakes get my vote. Do you think they'd mind if I dropped by for a piece? ;)
mark-I love the combo of sweet and savory flavors in so many types of dishes.
maris-Acorn tastes similar to butternut, so I'm sure you'd love it. And as for risotto, you just have to give it a try! :)
kristen-Glad to hear it!
haleysuzanne-Hope you like it!
kalyn-I'll look forward to them!
joey-Thank you so much, my dear.
linda-The sides are the way to go.
afos-It's pretty cool. :)
tanna-I hope it becomes a staple!
rosa-Many thanks.
culinarywannabe-Yeah, it's pretty gross but apparently happens.
rachel-I love roasted seeds, esp with coarse sea salt and chili powder.
debbie-I'm glad you like it.
darius- Really! :)
- October 29, 2008 at 5:29 AM
- Peter M said...
I love how a simple slice of squash is the best way possible to present the ingredient...the taste would however come from you!
- October 29, 2008 at 5:57 AM
- Stacey Snacks said...
I make a similar recipe, but with pistachios instead of pepitas!
This is a nice turkey day side dish.
- October 29, 2008 at 6:20 AM
- Patricia Scarpin said...
Susan, I absolutely love roasted squash - they are delicious and great as a side dish, in salads...
And sprinkle with pepitas (isn't this name adorable?), even better!
- October 29, 2008 at 6:39 AM
- RecipeGirl said...
Acorn squash is among my very favorite fall things. Love the addition of the pepitas. Nice twist. I'll be interested to see your ideas for the side dishes.
You mean I have to put my Halloween recipes away and start thinking about Thanksgiving themed things? Ah, darn. I was enjoying all of those fun desserts!
- October 29, 2008 at 6:39 AM
- Ivy said...
Such a lovely season recipe. It looks like a great side dish.
- October 29, 2008 at 7:31 AM
- Lydia (The Perfect Pantry) said...
I always wondered whether the traditional Thanksgiving side dishes were just a product of the Northeast, where the winter squash and cranberries are ubiquitous. I love how you've updated this dish and made it a bit more universal.
- October 29, 2008 at 8:08 AM
- Lori Lynn said...
Hi Susan - I love the twist on the squash, and I am looking forward to seeing your other side dishes as well. Thanksgiving and Passover are my two favorite holidays to cook.
- October 29, 2008 at 8:12 AM
- Terry at Blue Kitchen said...
Susan, your plan for the next four weeks is an absolute public service! Sure, there are plenty of resources for cooking turkeys, but interesting sides? Very cool. One tradition in our house is my wife Marion's delicious Sweet Potato Vichyssoise, a surprising, chilled first course.
- October 29, 2008 at 8:41 AM
- FOODalogue said...
While I'm not dissing the turkey (I eat my share of that) I, too, am all the sides -- and I love this interpretation and presentation of acorn squash. Looking forward to your other side posts.
- October 29, 2008 at 8:45 AM
You are so right...It is all about the side dishes. Always has been.
- October 29, 2008 at 9:23 AM
- Karen said...
I could have all the sides for TGiving and save the turkey for sandwiches the day after! :)
- October 29, 2008 at 10:40 AM
- Mike of Mike's Table said...
Side dishes are definitely where the fun is since your creativity can run a little freer there without rattling the guests too much. This soudns like a tasty way to enjoy acorn squash...and those are probably my favorite of the winter squash!
- October 29, 2008 at 11:52 AM
You always have the most amazing things cooking over here! This looks wonderfl!
- October 29, 2008 at 12:02 PM
I can't get enough squash these days and know this would go over well here -- but not as a side dish. It truly sounds delicious.
- October 29, 2008 at 3:43 PM
- Cris said...
Our Christmas time is like you described, but we started a new tradition with friends here... celebrate Thanksgiving, so for the second year in a row we're already planning our menu... :-) This looks great...
- October 29, 2008 at 3:53 PM
- Helene said...
I sort of relieved that my in-laws leave the Frenchie out of Thanksgiving preps (well except for dessert :)) but I will be bringing this side dish anyhow!! Looks wonderful!
- October 29, 2008 at 4:19 PM
- Unknown said...
I learn more about food traditionally served in celebration days in America or by American people.
- October 30, 2008 at 12:48 AM
- Nic said...
I'm definitely on the side of the veggies, and this looks brilliant. I've not tried this squash before, but will look out for it.
- October 30, 2008 at 5:37 AM
Yup, yup, yup ... it IS all about the sides. As the lone winter squash lover in my abode, I keep looking for dishes that could convince my family how wonderful this food can be. I think I may have found a strong possibility with your recipe.
- October 30, 2008 at 8:08 AM
- Jeanne said...
LOL - I thought it was just me who pondered how much turkey talk one can actually take! BY coincidence, I have been in the US during 3 out of the last 5 Octobers. Every visit I eagerly buy a Gourmet or Saveur, and every year I am annoyed by the endless turkey recipes and tips! I think that in MOST roast dinners, it's all about the side dishes though :)
LOVE the sound of that glaze, and the photos are stunning. Thanks for taking part in WTSIM :)
- October 30, 2008 at 8:34 AM
- Coffee and Vanilla said...
It looks really good!! I roasted once pumpkins in lemon glaze and they were delicious. Tomorrow pumpkin soup... I plan to make very simple traditional Polish soup with milk ;)
Enjoy your day, Margot
- October 30, 2008 at 1:50 PM
- Rita said...
I love acorn squash, anyway it's done! I like the lime on this dish, I bet it makes it very refreshing.
- October 30, 2008 at 4:46 PM
- Deborah said...
I can't wait to see what other side dishes you show, because this one looks AMAZING!!
- October 31, 2008 at 8:37 AM
Love the colours in your picture with the green skinned squash on the green plate!
I'm intrigued by the lime/latino twist in this recipe - I'll have to try it out
- October 31, 2008 at 3:05 PM
This sounds terrific - I may give it a try before Thanksgiving. We had acorn squash last Thanksgiving (I didn't make it) and really enjoyed it. Thanks for the great idea!
- November 2, 2008 at 9:23 AM
I think pepitas are a very underused and underappreciated nut- I love them chopped in a rice pilaf, toasted and mixed with cumin-scented quinoa and sprinkled on yogurt or in oatmeal. Such a great nut!
- November 2, 2008 at 5:06 PM
- Susan from Food Blogga said...
peter-Oh, thank you!
stacey-Mmmm... pistachios would be lovely.
patricia-I love them in salads too.
lori-Yup, it's turkey time!
ivy-It really is delicious this time of year.
lydia-Nope, it's the same here too.
lorilynn-I'm looking forward to it as well.
terry-"Public service." I like that.
foodalogue-I'm so pleased you like it.
pchef-Glad you agree.
karen-That's a plan!
mike-Mine too along with butternut.
kristen-That's awfully kind of you to say.
kellypea-As a main then? :)
cris-Oh, that's wonderful. Enjoy!
helen-Thank you so much!
arfi-Thanksgiving is my favorite holiday here for amazing food.
nic-It's very similar to butternut.
louise-Good luck! :)
jeanne-Why, you're practically an American then! ;) It was my pleasure.
margot-Oh, that sounds terrific too. I've got to try that.
rita-It really does.
deborah-THANK YOU! :)
sophie-I really appreciate that.
kathy-I hope you like it!
- November 2, 2008 at 5:13 PM
I am yet to be convinced that there is better squash out there than the butternut and kabocha. The pepitas are a nice touch.
- November 5, 2008 at 5:27 AM
- Elizabeth said...
What a great idea to pair pepitas with roast squash!
- November 6, 2008 at 12:14 PM
- Amanda said...
Acorn squash and I are still learning how to love each other... I look forward to trying out this recipe. I love the glaze idea!
- November 7, 2008 at 6:16 AM
- Susan from Food Blogga said...
michelle-For me it's butternut and acorn. Yum! :)
ejm-Thank you!
amanda-Your relationship might improve after tasting this. :)
- November 12, 2008 at 6:09 AM
Susan, thanks so much for this recipe. I never know what to do with acorn squash, but this dish looks absolutely delicious! We are excited to have it included in this week's FoodieView Recipe Roundup!
- November 20, 2008 at 5:07 PM
- Susan from Food Blogga said...
michele-That's so kind of you to say.
- November 20, 2008 at 5:41 PM


text:
An invaluable realization at that age, which, along with love of Lego (think connectedness, not architecture) and sport (collaboration!), influenced my career aspirations, what I studied, what I taught while in graduate school, and what I practice professionally today. As a technologist and aspiring futurist, I consider myself an advocate for the development and application of technology to enhance human processes, not to replace them. (My experience has been that that balancing act of adopting the new while holding on to the old is extremely tricky, although I relish being at the intersection of the debate.) This almost begins to summarize a small but important part of the paradox of progress. And this is why Naya Daur (1957) has fast become one of those films I am excited to discuss, but am rather embarrassed to admit I saw just recently.
I'd first seen Naya Daur a couple of weeks before it was screened at the Indian Film Festival of Los Angeles, which added much to the viewing experience. The Festival program included the synopsis of the B. R. Chopra-directed film, which you can read by clicking on the image to the right.
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By now, if there's one thing you know about me, it's more than likely that I rather enjoy films involving villagers in some sort of contest for dignity and survival, and love stories that underlie such contests ;)
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While the role of the media in advertising the villagers' challenges to the country at large is positively portrayed, courtesy photographer and journalist Anjana (Johnny Walker), the role of government is simply ignored. Possibly an admission of their reactive tendencies not aligning well with the objectives of the message of film? I kept waiting unsuccessfully for specific references to whether the writer (Akhtar Mirza) thought the kinds of progress proposed by the antagonist would eventually lead the country to inflation or stagflation (assuming scalability across rural India). Any related commentary would have only made the argument more substantive.
Not something I hold against the film, though. That balancing act applies just as much to creating a film such as this with the intent of maximizing likelihood of acceptance among the masses. There are only so many who would be interested in correlating the free market economy to federal economic policy.
Aside from the cast (Dilip Kumar, Vyjayanthimala, Jeevan, Ajit, and Walker are all excellent, that we know) and brilliant art direction (enhanced by the film being re-released in color in 2007), the music is the clear front-runner for best complement. It's hardly a surprise given it's O. P. Nayyar collaborating with lyricist Sahir Ludhianvi.
There's Saathi Haath Badhana which speaks to collectivism. Is Desh Ka Yaaron Kya Kehna bleeds patriotism. When it's not the mischievous Ude Jab Jab Zulfein Teri, it's the romantic Maang Ke Saath Tumhara (a fantastic duet by Mohammad Rafi and Asha Bhosle), or the pivotal and beautifully integrated and lyrically superior song in praise of God in Aana Hai To Aa Rah Mein, also by Rafi. This song (please skip the last two minutes if you haven't seen the film) follows a typically but not uniquely Gandhian philosophy on the unity of religions.
Of course, Johnny Walker gets yet another good fun song by Rafi in Main Bambai Ka Babu. And there's a fantastic song part of a play staged at the village in Reshmi Shalwar Kurta Jaali Ka, with vocals by Shamshad Begum and Bhosle, and featuring the lovely Kumkum (left) and Minoo Mumtaz!
It's easy to want to keep discussing a film like Naya Daur, and it's easy to acknowledge its significance to Hindi cinema. If you haven't seen it, you must, if only to appreciate that the film is, from start to finish, aware of the position of its audience within the progress paradox. Now, more than ever, its message stands out loud and clear.
Movie/Music rating: 4.75/5 (Fantastic)
'Classic' is the appropriate word. The colorized version is excellent, so if you haven't seen it, definitely consider.
Also see:
Naya Daur at the Bollywood Food Club.
Colorized version -- official website (with trailers):
And finally...
This is not something Naya Daur argues in favor of or against, but it's relevant here. Something to think about, and much more complex than it appears at the surface. What are advancement and success after all? From the November 12, 1931 issue of Young India, by M. K. Gandhi:
Industrialism is, I am afraid, going to be a curse for mankind. Exploitation of one nation by another cannot go on for all time. Industrialism depends entirely on your capacity to exploit, on foreign markets' being open to you and on the absence of competition. ... And why should I think of industrializing India to exploit other nations?
Don't you see the tragedy of the situation -- that we can find work for our three hundred millions unemployed but England can find none for its three millions and is faced with a problem that baffles the greatest intellects of England. The future of industrialization is dark. ... And if the future of industrialism is dark for the West, would it not be darker still for India?


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The 2007–09 financial crisis cost the United States about 40-90% of one year's economic output—at least, according to a report released Monday by the Federal Reserve Bank of Dallas.
In "How Bad Was It? The Costs and Consequences of the 2007–09 Financial Crisis," Tyler Atkinson, David Luttrell and Harvey Rosenblum describe how they came up with the estimated $6 trillion to $14 trillion preliminary cost of the crisis, which represents some $50,000 to $120,000 for every U.S. household.
"A stark legacy of the recession is extended unemployment—a lackluster labor market that is associated with the deterioration in mental and physical health, including reduced subjective well-being among both the unemployed and employed," the three authors write.
The total loss of U.S. wealth tied to the crisis, after negative consequences on human capital and the discounted flow of future wage income are included, may range from about $15 trillion to $30 trillion, or 100 to 190% of 2007 output, the authors find.
Other factors, such as national trauma, job loss and lost opportunity, should be taken into consideration as well, when accounting for the cost of the crisis, the authors note.
Fiscal-Related Fears
The unintended consequences of resulting government intervention also must be measured, the authors state, since U.S. government debt would be trillions lower if not for the crisis and increased federal debt reduces capacity to respond to another crisis.
"If the U.S. enters another economic contraction while debt levels remain high, the federal government might face a no-win situation–either continue deficit reduction despite a contracting economy, or accumulate even greater debt and risk increasing what could become unmanageable interest costs," the Fed Reserve Bank of Dallas experts explain.
Furthermore, the Federal Reserve's accommodative monetary policy stance, "stuck at the zero bound and stretching into the unknown territory of extended asset purchases" is another implicit cost of the crisis, they note.


text:
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text:
Debugging As Science: A Concrete Example
Last week, I argued that debugging is more science than art. I would like to continue that discussion with an example from my own experience.
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Once upon a time, a colleague brought me a C program. He had spent several days trying to figure out why it didn't work. Not only that, but it failed in a remarkable way: It would terminate, apparently normally, but not produce any output.
The debugging tools available on the machine I was using were rudimentary, but they did offer the ability to trace each function as it was called. Doing so produced large amounts of trace output, of course, but it also showed me that the last function it called was
printf. In other words, the program was trying to print, but something caused the program to terminate without actually printing anything. Moreover, the program was failing in this way the first time it tried to print anything.
It's hard to figure out why a program is crashing in a call to
printf by inserting more calls to
printf. Instead, I decided to try a scientific approach by making a hypothesis: The reason
printf terminated without printing anything was that it was trying to allocate memory for an output buffer, and that allocation attempt was failing for some reason. I picked this particular hypothesis because I could not imagine any other way in which
printf might fail without indicating that failure in some way.
My next question was why the buffer allocation might have failed; my hypothesis was that the memory allocator's internal data structures had become corrupted in some way. Experience showed that such corruption could happen very easily if a program allocated less memory than it actually needed. In short, my hypothesis was that the program was failing because a call to
malloc had a value that was too small.
Moreover, I hypothesized that whatever was given to
malloc was only a little too small, not much too small. My reasoning was that if the value was much too small, then the result would be to overwrite a lot of
malloc's internal storage, which I figured might scramble things so badly as to cause an overt crash rather than a mere allocation failure.
How might I test this hypothesis? My first step was to write a substitute for
void *malloc1(size_t n) { return malloc(n + 8); }
This function behaved just like
malloc, except that it allocated 8 bytes more memory than was requested. I added this function to the program I was testing, and then used a text editor to change every call to
malloc into a call to
malloc1. As soon as I did this, the program worked!
Now that I was reasonably certain that the problem was that one of the calls to
malloc was allocating too little memory, all that remained was to find which call to
malloc was the culprit. I could have changed the calls to
malloc1 back to calls to
malloc one by one, but in this case I thought it would be easier to start by examining each call and trying to prove that it was allocating the right amount of memory.
It did not take me long to find the problem: One call to
malloc was in a context something like this:
char *s = malloc(strlen(s1) + strlen(s2) + 1); strcpy(s, s1); strcat(s, "."); strcat(s, s2);
Here, the
+ 1 was intended to account for the period between the values of
s1 and
s2, but it failed to account for the null terminator at the end of the result. Because of this failure,
s always pointed to one byte too little memory than would be necessary to contain the result. Changing the
1 to
2 in this code fixed the problem permanently.
The essence of science is forming hypotheses about how the world works, then testing those hypotheses by experiment. It usually takes just a single failed experiment to disprove a hypothesis, and yet no number of successful experiments will completely prove it. Nevertheless, each time we do an experiment that tends to confirm a hypothesis, our faith in that hypothesis grows.
For example, we can hypothesize that the gravitational attraction between two objects is inversely proportional to the square of the distance between them. If this hypothesis is true, it will predict properties of planetary orbits that we can confirm by observation. No such observations will prove that the hypothesis is correct, but the more observations we make that are consistent with it, the more confident we are in its correctness.
Similarly, in this example, I hypothesized that this program's failure was due to memory overrun, a common cause of such failures. I constructed an experiment that, if it failed, would disprove my hypothesis. The experiment succeeded, which — although it did not prove the hypothesis — strengthened my faith in it. With this partial confirmation, I felt it was worthwhile to inspect every place the program allocated memory. Without the confirmation, I might have tried to narrow the search further by other means.
Part of the reason I say that debugging is more science than art is how often I have been able to use this kind of hypothesis/experiment technique to find bugs in programs.


text:
Phillipstown Social Club in Phillipstown has a function room that can be booked. The pub has a dart board, it has live music events. Phillipstown Social Club has a pool table. The pub shows football on TV, it has terrestrial TV.
latest pub news, offers & events
England v Italy
Happening on 27/03/2018 [Expired]
After seeing off the Dutch last week, England are going for back-to-back wins as they host Italy at Wembley tonight for the second friendly of the international break.
Catch all the action here, with coverage from 7:30pm followed by an 8pm kick-off!
Netherlands vs England
Happening on 23/03/2018 [Expired]
We're entering the final stretch ahead of the World Cup 2018 with preparations continuing this evening as the Lions travel to Amsterdam for a friendly against the Netherlands.
Coverage starts at 7:30pm with kick-off slated for 7:45pm - join us to catch all the action live!
England v Brazil
Happening on 14/11/2017 [Expired]
Following their goalless draw against Germany on Friday night, England will tonight play host once again, this time welcoming five-time world champions Brazil!
Coverage starts at 7:30pm with kick-off at 8pm


text:
Apple has a variety of cables and adapters available for its new "Lightning" connector that debuts with the iPhone 5. Lightning replaces the decade-old 30-pin Dock connector, and will be the connector for all of Apple's mobile devices.
All new devices, including the iPhone 5, will ship with a Lightning-to-USB cable, which can sync data over USB and charge a compatible device; Apple sells the cable separately for $19. Apple also offers two Lightning-to-30-pin adapters—one is a $29 compact plug adapter, while the other has 8" of cable between the two ends for $39. Both of these adapters support most Dock accessories, including those that require analog and digital audio out. Apple is also offering a Lightning-to-Micro USB adapter in Europe to satisfy the EU's directive that all smartphones must be capable of charging via Micro USB.
Apple has also confirmed that it will make two different video adapters available in the near future. One will output video (and presumably sound) to HDMI, and another will output video to VGA. Pricing and availability have not yet been announced.
MacRumors reported Friday morning that availability of the adapters has already slipped to 2-3 weeks for online orders.


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Deptford job centre occupation
Tormenting Kid: Hey look, it's Clean Shirt!
Mark Corrigan: Clean Shirt? What does that mean? Isn't that good?
Tormenting Kid: How do you get that shirt so clean, mate?
Mark Corrigan: Look, I know it must be difficult being a kid, not a lot of... schemes, but, y'know, I'm not the borough. I wish I was, but...


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Due to the cororonavirus, Red Emma's worker owners have decided that the safest course of action is to temporarily completely close our space. We are not accepting take out or delivery orders for food, but we are still accepting and shipping online orders for books.
We are in the process of rescheduling events—stay tuned for details.
If you would like to support us in these difficult times:
Buy a gift card online * Donate to this worker coop support fund


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Invite Your Friends
As a Member, it's your privilege to invite friends, colleagues and associates to join the club.
share the club life with your friends, colleagues and associates
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To find out more, call your membership office today.