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subset: commoncrawl


text:
Wednesday, October 27, 2010
Camel Caravan
30 comments :
- GLENDA CHILDERS said...
You are simply amazing and wonderful . . . camels, really? Such adventure. Have a wonderful time in Nepal.
- October 27, 2010 at 7:42 AM
- matt gordon said...
is it ok that i am jealous that you get to see the Taj Mahal. that is one place i have to see before i die. i want to see it at night as well. a close indian friend of mine told me she once saw it on a full moon night and the reflections play tricks on your eyes. she said its almost like a mirage that makes it look like it is floating/hovering. incredible. enjoy it for me please
- October 27, 2010 at 8:26 AM
- Valerie Harrison (bellini) said...
Sounds like you are having an amazing experience Mary. We hope to hear all about it when you return.
- October 27, 2010 at 8:29 AM
- FOODESSA said...
Your adventurous and tenacious ways with that camel serves as a great example Mary.
Great continued travels,
- October 27, 2010 at 8:30 AM
- Unknown said...
Wow..sounds like you are having an amazing adventure!
- October 27, 2010 at 9:08 AM
- Gloria Baker said...
What lovely Mary, lovely adventures I send you huggs and blessings, gloria
- October 27, 2010 at 9:16 AM
- Ginny Hartzler said...
Camels!! Wow, you are not taking the usual luxury tourist route, good for you!! What an adventure!! I have heard that they spit, you will have to let us know if this is true! I have been thinking of you and am so glad to read your update! I am always so thankful that I was born here, so fortunate not to have to live in many of the third world countries!!!
- October 27, 2010 at 9:19 AM
- Miss Meat and Potatoes said...
That's saying something if camels are the more comfortable mode of transport! Goodness. Can't wait to hear more about your incredible trip. And see pics!
- October 27, 2010 at 10:46 AM
- Elisa said...
I didn't realize you were overseas!!!! I haven't been to your blog in a while.
How exciting. I'm sure you are having a wonderful time.
- October 27, 2010 at 10:47 AM
- Jeannie said...
Travelling with camels sounds like an amazing adventure indeed. Would love to see your photos of this trip.
- October 27, 2010 at 10:48 AM
- JG said...
Using a camel for daily transportation, wow! I am enjoying reading your updates.
- October 27, 2010 at 10:56 AM
- Inspired by eRecipeCards said...
so exciting... tel tell tell
- October 27, 2010 at 11:03 AM
- Claudia said...
I love that you are travelling by camel and appreciate the sentiments of the post.
- October 27, 2010 at 11:05 AM
- chriesi said...
Wish you a wonderful time!
- October 27, 2010 at 12:49 PM
- The Blonde Duck said...
Still craving your warm black bean dip..have a good time!
- October 27, 2010 at 1:50 PM
- giorno26 ¸¸.•*¨*•. said...
Hi Mary :)
buona giornata :))
- October 27, 2010 at 2:16 PM
- The Red Umbrella said...
Camels...Holy Cow!
- October 27, 2010 at 2:32 PM
- Faith said...
Wow, what an amazing experience! I hope you're having really fantastic time, Mary!
- October 27, 2010 at 3:12 PM
- Rita said...
I am so impressed with you travelling and on a camel and taking time to write to us...WOW!
Hope are having a great time.
- October 27, 2010 at 3:31 PM
- Nina Timm said...
Having a dream vacation, Mary? Sounds truly amazing!!
- October 27, 2010 at 3:57 PM
- ~Lavender Dreamer~ said...
What an amazing adventure! We'll look forward to hearing details when you get back! I hope you learn many new dishes to share! ♥
- October 27, 2010 at 5:02 PM
- Jen_from_NJ said...
Mary, I just love how adventuresome you are! What an amazing experience!
- October 27, 2010 at 8:53 PM
- Pondside said...
Oh my goodness - you are amazing! I'm so glad to read your updates. A camel trek - now that beats anything I've read this week!
- October 27, 2010 at 9:14 PM
- Susi's Kochen und Backen said...
Mary all of this sounds wonderfully exciting. I simply can't wait for your return and the pictures you must be taking every step of the way during this incredible adventure!
- October 27, 2010 at 9:14 PM
- Lori said...
I wish I could see a picture of you riding a camel. You are one cool dudette!
- October 27, 2010 at 9:20 PM
- Joanne said...
I am so excited every time you post a recap of India! I feel like I'm living vicariously through you :P
- October 27, 2010 at 9:51 PM
- Adelina said...
wow- I am sure this trip will stay fresh in your memory for a long long time! Enjoy- we have to be thankful the world is so diverse and interesting!
- October 27, 2010 at 10:23 PM
- Marguerite said...
Wow, camels! How exciting and adventuresome! Please take lots of pics. Glad that you're enjoying your trip! Blessings, Marguerite
- October 28, 2010 at 12:51 AM
- Unknown said...
"Bless the womb that bore you"! That just says everything, doesn't it!
- October 28, 2010 at 8:56 PM
- The Chef In My Head said...
Amazing, camels? Wow! I can't wait to see what you're cooking when you get back! ~LeslieMichele
- November 1, 2010 at 1:56 PM


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A Culture of Care
Read Smith's plans for the fall 2020 semester
and the college's ongoing response to the COVID-19 pandemic.
and the college's ongoing response to the COVID-19 pandemic.
Women's Education Worldwide Conference
Time: 3:27
From May 31 to June 2, 2011, Smith and Mount Holyoke colleges hosted the inaugural Women's Education Worldwide (WEW) conference for faculty. Representatives of nearly 60 women's colleges around the globe came together to discuss the current state of women's education internationally and to explore new, innovative ways to enable faculty to collaborate remotely once they returned to their home countries.
WEW was founded by Smith and Mount Holyoke as a way to share best practices, to collect and disseminate data about women's colleges, to foster exchange among member institutions, and to advocate for the advancement of women's education internationally. WEW's first conference was held in 2004 and they've been meeting biannually since then.


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When you need water-on-the-go, a imprinted water bottle makes the perfect companion. It's much more environmentally-friendly than purchasing commercially- bottled water and considerably less expensive. All of the Promotional water Bottles we carry can be reused over and over again. Think of all the bottles that will be kept out of the local landfill! Plus, when they've reached the end of their lifetime, they can be recycled with other plastics, another earth-friendly reason to invest in Customized Water Bottles as promotional giveaways or team gear.
Our Promotional Water Bottles Printed with logo travel everywhere that you do, even on a bicycle. Make sure you stay hydrated when you're active, and make sure that your business name becomes a brand by imprinting it on one of our fabulous customized Sport Bottles!


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Best definition
Milton Vermont
A place were young hillbillies, rednecks and wiggers all get together at a local mobil(gas station) for hours showing off
vehicles that there parents bought for them. everywhere you go in this 7 mile radius town you see beat-up rice burners and lifted trucks that should be in the junk yard. The town is full of 80 lb. crack-heads in nothing but shorts. there are more drugs here then anywhere else in vermont. Three trailer parks surround the town and everyone is related, but sleeping with each other.
Hey wanna go to Milton Vermont and get some drugs after we stop at the mobil to get some head from our sister?


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This plaque marks the spot where the ashes of Fred and Bessie Espley are buried. The location is the graveyard of St. Clement's parish church at Sutton on Sea, Lincolnshire.
Fred and Bessie are my wife's parents.
Fred was born in Smallthorne, Staffordshire in 1909 and died in Sutton on Sea in 1977.
Bessie was born Bessie Britliff in Grimsby, Lincolnshire in 1919. She died in 2001 also in Sutton on Sea.


text:
Most area schools reopened this week, which means the roads are going to be more hectic on weekday mornings and afternoons.
Every day there will be tens of thousands of children heading to and from school. They will be on foot, riding bikes, or passengers in cars and school buses. Areas around schools will become particularly congested during drop-off and pickup times.
Drivers must remember that there are increased risks on the roads at these peak times. The beginning of the school year is a good time to brush up on some of the laws whose purpose is to keep children safe.
We remind drivers to obey school zone speed limits, which are usually 10 to 15 mph below the normal speed limit for a road, and are typically in effect from 7 a.m. to 6 p.m. on school days. These speed limits can feel onerous, but they're in place to protect children, our most inexperienced pedestrians.
Our communities have neighborhood elementary schools, which means many students don't rely on schools buses, but instead on their own two feet. With a lot of children walking to and from school, drivers must be especially cognizant of school zone speed limits.
Even though students are less reliant on school buses on Nassau County's South Shore than in more rural areas, there are still plenty of big yellow buses out on the roads when school is in session. They are one of the safest forms of transportation for students, and transporting dozens of children at once helps reduce congestion on the roads and in school parking lots. Drivers must remember that there are rules when school buses are on the road.
When a bus is stopped to pick up or discharge children, all other vehicles on the road must stop, even those heading in the opposite direction. This law applies whenever a bus has its flashing red lights on and its stop signs deployed. According to Nassau County police, the most dangerous part of a school bus ride is getting on and off the bus.


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A JavaFX Text Editor: Part 1
Recently, I've been building a specialized file editor with JavaFX 2.x for my day job. While I can't share all the details of that project here, I can share the key findings I've made along the way. I've built a scaled-down editor app that illustrates a lot of what makes JavaFX awesome for building client GUI applications. In fact, despite all my work with JavaFX over the past 2+ years, there are many features I've just never worked with closely. Let's take a look at three of these features now: the
MenuBar, and
FileChooser interfaces. In the second part, we'll explore keyboard processing, the
WebView component, and the file editor itself.
Multi-Tab Editor
I've never created a multi-tabbed interface with JavaFX. It's not that I avoided it for any particular reason, it's just that I never had a reason to until recently. With JavaFX, it took me all of five minutes to learn what I needed. Here's a summary with some code.
First, create a
TabPane component to contain the actual tabs:
TabPane tabPane = new TabPane();
Next, create a
Tab to and place it into the
Tab tab = new Tab(); tabPane.getTabs().add(tab);
Next, add content to the
Tab itself (this can be a control or a layout component such as an HBox, VBox, Group, and so on):
Set the tab's title text:
tab.setText("My New Tab");
By default, the tab is added to the end of existing tabs and is not selected. If you'd like the tab to become the selected, visible tab, call the following code:
SingleSelectionModel<Tab> selectionModel = tabPane.getSelectionModel(); selectionModel.select(tab);
If you'd like to know when the selected tab changes, add the following code:
tabPane.getSelectionModel().selectedItemProperty().addListener( new ChangeListener<Tab>() { @Override public void changed( ObservableValue<? extends Tab> tab, Tab oldTab, Tab newTab) { // Process event here... } });
The end result is a simple set of tabs in your application UI, as shown here.
Next, let's examine another common navigation tool: menus.
JavaFX Menus and Processing
Believe it or not, I've never needed to create application menus with JavaFX until recently. All of my work with JavaFX has been building custom JavaFX controls to be integrated into an existing Java Swing application; hence no need for menus. Again, it took only a matter of minutes to learn the API and build the menu system my application needed. Here's how.
First, create a
MenuBar component to hold the menu choices themselves:
MenuBar menuBar = new MenuBar();
Next, create a
Menu entry, such as one that says
Menu menuFile = new Menu("File");
Next, add a set of menu items (under the
File menu in this case), such as
"Open", and
MenuItem menuFileNew = new MenuItem("New"); MenuItem menuFileOpen = new MenuItem("Open"); MenuItem menuFileSave = new MenuItem("Save"); menuFile.getItems().addAll( menuFileNew, menuFileOpen, menuFileSave);
What good is a menu item if don't know when a user chooses it? With JavaFX, you simply add an
menuFileNew.setOnAction(new EventHandler<ActionEvent>() { public void handle(ActionEvent t) { // Process the user menu choice here… } });
To add all of your
Menu Entry objects to a
MenuBar, simply call
Menu menuView = new Menu("View"); // … menuBar.getMenus().addAll(menuFile, menuView);
After adding the menus and menu items, you have something similar to this:
Simple File Editor Beginnings
Below is the complete menu and tab code in the beginnings of the simple JavaFX file editor application. In the next part, we'll fill in the remaining details of the application, and I'll present all of the code.
public class JavaFXSimpleEditor extends Application { private static final String BROWSER = "Browser"; private static final String EDITOR = "new editor"; private static int browserCnt = 1; private Stage primaryStage; private TabPane tabPane; private Vector<SimpleEditor> editors = new Vector(); private SimpleEditor currentEditor = null; private Stage getStage() { return primaryStage; } @Override public void start(Stage primaryStage) { this.primaryStage = primaryStage; // Add an empty editor to the tab pane tabPane = new TabPane(); tabPane.getSelectionModel().selectedItemProperty().addListener(new ChangeListener<Tab>() { @Override public void changed(ObservableValue<? extends Tab> tab, Tab oldTab, Tab newTab) { // As the current tab changes, reset the var that tracks // the editor in view. This is used for tracking modified // editors as the user types currentEditor = null; } }); // Create main app menu MenuBar menuBar = new MenuBar(); // File menu and subitems Menu menuFile = new Menu("File"); MenuItem menuFileNew = new MenuItem("New"); menuFileNew.setOnAction(new EventHandler<ActionEvent>() { public void handle(ActionEvent t) { createNew(EDITOR); } }); MenuItem menuFileOpen = new MenuItem("Open"); menuFileOpen.setOnAction(new EventHandler<ActionEvent>() { public void handle(ActionEvent t) { chooseAndLoadFile(); } }); MenuItem menuFileSave = new MenuItem("Save"); menuFileSave.setOnAction(new EventHandler<ActionEvent>() { public void handle(ActionEvent t) { saveFileRev(); } }); MenuItem menuFileExit = new MenuItem("Exit"); menuFileExit.setOnAction(new EventHandler<ActionEvent>() { public void handle(ActionEvent t) { getStage().close(); } }); menuFile.getItems().addAll( menuFileNew, menuFileOpen, menuFileSave, new SeparatorMenuItem(), menuFileExit); Menu menuView = new Menu("View"); MenuItem menuViewURL = new MenuItem("Web Page"); menuViewURL.setOnAction(new EventHandler<ActionEvent>() { public void handle(ActionEvent t) { createNew(BROWSER); } }); menuView.getItems().addAll(menuViewURL); menuBar.getMenus().addAll(menuFile, menuView); // layout the scene VBox layout = VBoxBuilder.create().spacing(10).children(menuBar, tabPane).build(); layout.setFillWidth(true); // display the scene final Scene scene = new Scene(layout, 800, 600); scene.setOnKeyPressed(new EventHandler<KeyEvent>() { public void handle(KeyEvent ke) { // ... } }); // Bind the tab pane width/height to the scene tabPane.prefWidthProperty().bind(scene.widthProperty()); tabPane.prefHeightProperty().bind(scene.heightProperty()); // Certain keys only come through on key release events // such as backspace, enter, and delete scene.setOnKeyReleased(new EventHandler<KeyEvent>() { public void handle(KeyEvent ke) { // ... } }); scene.setOnKeyTyped(new EventHandler<KeyEvent>() { public void handle(KeyEvent ke) { // ... } }); // Make sure one new editor is open by default createNew(EDITOR); primaryStage.setScene(scene); primaryStage.setTitle("Simple Editor / Browser"); primaryStage.show(); } /* …. */ public static void main(String[] args) { launch(args); } }


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1404 Commercial Drive
Vancouver, BC V5L 3X9
(604) 215-7760
|(photo by Christa Engelskirch)
Of the several mediocre and overpriced meals I ate on a recent visit to Vancouver, BC (thanks for the crappy recommendations, Chowhounders), the Margherita pizza I ate at Marcello Pizzeria & Ristorante was unquestionably the low point.
|(all other photos by Adam Lindsley)
Things started out promising, at least in my head. The building is the lone piece of welcoming architecture on a rather ugly block in dingy east Vancouver, and stands out pretty prominently as a respite from the unchecked seediness around it. The area directly in front of the building was also the only space on a Vancouver sidewalk that didn't assault my nose with a mélange of urine, feces, or garbage.
The wood-burning oven at Marcello's is probably the coolest I've ever seen. Don't ask me to identify the cultural significance of it, whether it's tribal or completely the product of someone's imagination. I just don't know, and neither did our server. Whatever it is, that towering head in whose mouth the burning fire cooks the pies is a sight worth seeing. And probably bowing down to. Note the fire extinguisher placed nearby in case the Pizza God spews flames in anger.
My friend and I started with the Margherita Fresca ($16.95). The "Fresca" indicates that the mozzarella on the pizza is fresh, not aged, which is what is served on their "normal" Margherita. I decided that if the Margherita was good, I would order a second pie, but if not, I wouldn't bother.
Several visual clues made my heart sink right off the bat. The crust wasn't charred, the cornicione (outer crust) was unrisen, and there was no basil at all on the pie. In place of the basil they had sprinkled a mix of dried herbs, and I suppose there could very well have been some dried basil in there, though that's not really the point, is it? I don't know how a pizzeria can call something a Margherita and not include its most basic components.
Biting into this "Margherita" was like chomping down on solid air. There is little to no salt in the crisp, crackerlike crust, little to no salt in the insipid tomato sauce, and no salt whatsoever in the fresh mozzarella added in thick, rubbery dollops across the pizza. Yes, sometimes fresh mozz can be a little on the bland side, but this took bland to a whole new level. It was so utterly devoid of flavor that I swear it actually leeched some of the precious life force from my tastebuds. Only by shaking a blizzard of salt and parmesan onto the slices could I extract any flavor from the wedge-shaped objects I with increasing unwillingness inserted into my mouth.
One flavor did manage to rear it head three or four times, though I wish it hadn't. These rare bites would result in the taste of burnt garlic flooding my mouth, though I don't know if the inclusion of garlic in the sauce was an accident or a conscious decision by the chef. Regardless, those particularly astringent bites made me grasp for my water glass to wash them down away from my tongue as quickly as I was capable.
My dining companion ordered the Ai Quattro Formaggi Gnocchi ($13.95, small), and it was fine. Nicely cheesy without being inundated by sauce, and I enjoyed the shell of crisped-up cheese on the outer layer of the pasta. The problem with this dish was the inclusion of chopped parsley. I despise the flavor of fresh parsley on pasta, and since it was chopped, it was very difficult trying to remove the little slivers from the cheese, making some bites overly bitter. But if you like parsley on your gnocchi, hey, you won't have a problem with this dish.
It was hard extracting pizza recommendations for Vancouver, BC, and now I understand why. Marcello's was far and away the one most suggested, indicating to me that most Vancouverites know little about pizza, simply because they have no frame of reference. A pizzaiolo wishing to craft true, flavorful Neapolitan pizza up there would make a killing. But if Marcello is any indication of the current scene, Vancouver, BC is a pizza wasteland.
OVEN: Wood


text:
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What makes stainless steel/ aluminum so desirable? Stainless steel is highly resistant to corrosion, which means that any promotional logo mug made from it will last for years. Not only that, it's strong and durable and resists structural changes when going from one temperature extreme to another. You can store both hot and cold liquids in a tumbler made from stainless steel, making it convenient for everyday use. Plus, you can wash it again and again and it won't rust.
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Product Description
This is the 14" Vltor Carbine Length Keymod Rail PolyLithic Upper Receiver. If you LOVE the Vltor MUR-1A You'll DOUBLE LOVE the VIS-KM series! Vltor has taken the Keymod rail and married it with the MUR Upper Receiver to create one solid Free Float system. This modular Upper Receiver is lightweight and is compatible with most Keymod accessories.
One of VLTOR's most innovative products is the Versatile Interface Structure (VIS) upper receiver assembly. VLTOR is
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* Only available with forward assist
What you get:
* VIS-KM Polylothic Rail / Upper Receiver
* Vltor VIS Barrel Nut
* Vltor VIS Barrel Nut Wrench
* M203 Barrel Mounting Plate
* Weight = 24.1 oz
* Length = 14.45"
* Overall Length = 21.45"
* Interior Diameter = 1.13"
Additional Product Images


text:
Fremont Lawyer, Michigan
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Lawyer.com makes finding Fremont Lawyers fast and easy. Refine your search for Fremont lawyers by legal practice area. Find a quality and affordable lawyer by reviewing detail profiles for Fremont attorneys. Many Lawyer.com featured Lawyers in Michigan will offer free legal consultations and all have Michigan law expertise.
COMPUTER BUSINESS WORLD, LLC v. SIMEN
... Though the parties did not sign a formal agreement that defined the scope of Simen's legal representation, plaintiffs [2] expected that Simen would be responsible for the legal due diligence of the acquisition, which obviously included intellectual property matters. ...
... Margaret Noe. In February 2005, the decedent consulted Noe for estate planning advice. The ... estate plan. The representative offered to meet with the decedent and answer any questions regarding estate planning and the college. Despite ...
Tieman v. GRINSTEINER
... In order to establish a common law claim for injuries arising out of a dog bite, a plaintiff must show that the owner of the animal had scienter, or knowledge, of the dog's "abnormal dangerous propensities." Trager v Thor, 445 Mich 95, 99; 516 NW2d 69 (1994), citing Restatement ...


text:
Downtown is bordered by Larimer/Park Avenue to the North, Colfax Avenue to the South, Broadway to the East, and Lawrence Street/Speer Boulevard to the West.
For anyone who dreams of a true urban lifestyle, the allure of this pedestrian-friendly district grows ever more compelling as new hotels, lofts & condos, entertainment venues, restaurants, and shops continue to spring up between Lincoln and Larimer Streets.
Conversions of historic office buildings into condos, lofts, and exclusive penthouses plus a rash of new residential construction have transformed Downtown into a vibrant community with a significant population. The area is buzzing with new high-end residential buildings including the new Four Seasons Hotel and the Four Seasons Residences, along with the new Ritz-Carlton Hotel and the accompanying Residences XXV. Statistics show that the number of residents in Downtown Denver has roughly doubled in the past few years.
Prosperity seems assured as more and more suburbanites trade tedious commutes for urban convenience. What better way to start your day than to leave the car at home and stroll to work?
The futuristic Hamilton Wing of the Denver Art Museum, a redesigned Skyline Park, expanded Colorado Convention Center, and stunning Hyatt Convention Center Hotel have recently joined the already impressive array of downtown attractions.
After many years of preparation, the RTD "A Line" to DIA has opened to connect downtown to Denver International Airport providing a convenient option for travelers to hop the train in LoDo for a relaxing trip to the airport.
World-class theatrical productions and symphonies play year-round at the renowned Denver Center for the Performing Arts, home of the sparkling new Ellie Caulkins Opera House, Buell Theater, Boettcher Concert Hall, and Denver Center Theater Company. Nearby, the historic Art Deco Paramount Theater with its pearly facade of glazed terra cotta hosts a diverse assortment of national acts.
Another pleasant surprise is the area's wealth of parks, trails, tree-shaded plazas, and other quiet enclaves. The lively 16th Street Mall - Downtown's "Main Street" - provides free shuttle service from Civic Center Park to Skyline Park, Commons Park, the Platte River Greenway, and Union Station – the region's Intermodal transportation hub.
Three stunning pedestrian bridges, including the landmark cable-stayed Millennium Bridge, allow downtowners to stroll across the Central Platte Valley to "Denver's Left Bank" - home to My Brother's Bar, Corks (a wine boutique), REI, and other quaint shops and bistros - and up to Highland, west of I-25.
Shopping and upscale restaurants abound along the Mall anchored by the newly renovated Tabor Center shops and restaurants, located next to the historic D&F Tower.
Denver Pavilions hosts a plethora of trendy shops and eateries, Barnes and Noble, and a fifteen-screen United Artists Multiplex featuring stadium seating. In addition to a Maggiano's Little Italy, Corner Bakery, and Hard Rock Cafe, look for outdoor concerts and festivals throughout the year.
Mini-districts such as Larimer Square, Writer's Square, and Sakura Square, offer distinctly different takes on the urban experience. At Sakura Square, heart of Denver's Japanese community and site of the annual Cherry Blossom Festival, you'll find the Denver Buddhist Temple; Pacific Mercantile, purveyors of authentic Japanese foods, china, and sundries; authentic Japanese restaurants; and a Japanese-language bookstore.
The brilliant kaleidoscope of diversions transforms daily life Downtown into an unending celebration.


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President Barack Obama delivered an impassioned appeal Thursday for Israel to recognize that compromise will be necessary to achieve lasting security and to take steps to reverse an "undertow" of international isolation that is worsened by its failure to make peace with the Palestinians. Militants again underscored Israel's vulnerability by firing rockets into a southern border town.
Obama declared anew that Israeli expansion of housing settlements in disputed territory only hinders chances for fruitful negotiations with the Palestinians, but he did not say as he has in the past that they must be halted.
For more world news coverage, click on NBCNews.com
U.S. & World
Reminding an audience of Israeli university students that the United States is their country's best friend and most important ally, Obama said the U.S. will never back down on its commitment to Israel's defense, particularly against threats such as the one posed by Iran and its nuclear program.
"As long as there is a United States of America, you are not alone," he told a packed audience of university students who erupted frequently with applause and standing ovations at Jerusalem's convention center.
The applause continued even as Obama stressed that Israel must make peace with the Palestinians if it is to ensure its survival and long-term viability as a homeland for the Jewish people. Israeli occupation of areas that the Palestinians claim for their own state must end, and progress toward creating that Palestinian state will help Israel's relations with the rest of the world, notably in its Arab-dominated neighborhood, he said.
"Given the frustration in the international community, Israel must reverse an undertow of isolation," he said. Whereas once Israel could feel at ease by keeping good relations with Arab autocrats, the revolutions sweeping the Middle East and North Africa have made broader outreach, especially on the Palestinian issue, an imperative, he added.
"Just as Israelis built a state in their homeland, Palestinians have a right to be a free people in their own land," Obama said. "The Palestinian people's right to self-determination and their justice must also be recognized. Put yourself in their shoes, look at the world through their eyes. It is not fair that a Palestinian child cannot grow up in a state of her own, living their entire lives with the presence of a foreign army that controls the movements ... every single day."
He structured his address by stressing that "peace is possible," "peace is just" and "peace is possible."
Unlike in the past when Obama and his top aides have demanded that Israel halt the expansion of settlements in disputed territory, he took a softer approach.
Still, on his first trip to Israel as president, he said its people should understand that specific actions, notably ongoing construction of Jewish housing on disputed territory, hurt the chances for restarting stalled peace talks with the Palestinians, who have made a halt to such building a demand for returning to negotiations.
"Israelis must recognize that continued settlement activity is counterproductive to the cause of peace, and that an independent Palestine must be viable with real borders that have to be drawn," he said. "No single step is going to erase years of history and propaganda, but progress with the Palestinians is a powerful way to begin, while sidelining extremists who thrive on conflict and thrive on division. It would make a difference."
Earlier Thursday in the West Bank, standing alongside Palestinian President Mahmoud Abbas, Obama made similar comments and condemned the firing of two rockets on the southern Israeli town of Sderot by militants in Gaza. But, he essentially abandoned previous support for the Palestinian demand that settlement activity end before talks resume.
Obama said the United States continues to oppose settlement construction but said issues of disagreement between the two sides should not be used as an "excuse" to do nothing.
"If the expectation is that we can only have direct negotiations when everything is settled ahead of time, then there is no point for negotiations, so I think it is important to work through this process even if there are irritants on both sides," Obama said at a joint news conference with Abbas in Ramallah.
Abbas and other Palestinian officials said they would not drop the demand, noting that much of the world considers the settlements to be illegal and not merely an impediment to peace talks.
"We require the Israeli government to stop settlements in order to discuss all our issues and their concerns," Abbas told the news conference, a marquee event during Obama's brief visit to the West Bank on the second day of his Mideast visit. "It's the duty of the Israeli government to stop the settlement activities to enable us to talk about the issues in the negotiations."
During his first four years in office, Obama had sided with the Palestinians on the issue. He and his surrogates repeatedly have demanded that all settlement activity cease. However, when Israel reluctantly declared a 10-month moratorium on construction, the Palestinians balked at returning to negotiations until shortly before it expired and talks foundered shortly thereafter.
The Palestinians want a state in the West Bank, Gaza and East Jerusalem — territories Israel captured in the 1967 war — but are ready for minor adjustments to accommodate some settlements closest to Israel. Since 1967, Israel has built dozens of settlements in the West Bank and East Jerusalem that are now home to 560,000 Israelis — an increase of 60,000 since Obama became president four years ago.
Obama's comments in Ramallah echoed those of Israeli Prime Minister Benjamin Netanyahu, who has repeatedly called for the Palestinians to drop preconditions for re-launching the stalled peace talks. Obama's remarks were sure to reinforce deep skepticism among Palestinians about whether he is willing or able to use U.S. influence to push Israel on key issues.
In what appeared to be an attempt to blunt such criticism, Obama used his speech to the Israeli students to appeal to their love of freedom, respect for human rights and common values with Americans to do the right thing.
He offered profuse praise for Israel's history as a haven for refugees fleeing social and religious persecution. He hailed the technological innovations made by Israeli scientists and engineers
Though he made no demands of Israel, he made clear he was seeking their cooperation and understanding as a friend, noting that it would be easier for him to avoid anything approaching criticism of Israel because of its very strong backing in Congress and among the American people.
"Politically, given the strong bipartisan support for Israel in America, the easiest thing for me to do would be to put this issue aside, just express unconditional support for whatever Israel decides to do that would be the easiest political path. But I want you to know that I speak to you as a friend who is deeply concerned and committed to your future."


text:
Last night I meet a new friend, Katie, for drinks at Garden at the Cellar on Mass Ave between Central and Harvard Squares. We were given a wine menu, but I immediately flipped the menu over to search for cocktails. Two immediately caught my eye, and with my penchant for fresh herbs, I'm sure you can guess which I ordered.
The bartender, Heather, was nice and friendly, without being overbearing. You could tell that she really enjoyed her work and created the unique concoctions that I was so excited to imbibe.
Heather explained that the Lavender Cosmo is a simple syrup *infused with lavender* (sound familiar?), vodka, in this case, Svedka, a dash of cranberry juice, and a sprinkling of dried lavender. Shake, drain, and pour into a chilled glass. She was kind enough to make a little extra for Katie to try.
Unlike most cosmos, this one is not too sweet. It's like the "Sex and the City" ladies all grown up, maybe moved to Cantabrigia. A little more sophistocated, a little more intellectual. No more Peter Pan syndrome. We're ready for real life here, but with a hint of Paris …well, maybe Provence. One can only take a SATC analogy so far.
My one critique of the Lavender Cosmo is that while absolutely beautiful, the lavender buds are difficult to drink around and I did find myself having to … how can I say this delicately?… dispose of them in my napkin. I guess, like high heels, sometime aesthetics win over practicality. Even in Boston and Cambridge with all those cobblestones, I usually just walk on the paved streets (no Manolos, but some pretty rocking heels nonetheless) and avoid the cars driving by…
Katie soon enough ordered the Basil Lemon Drop. Fresh basil leaves (when available, which they were in this gastropub adorned by an edible potted garden) were muddled before us into a simple syrup (or otherwise would have been infused into simple syrup, as with the lavender), shaken with Stoli and lemon juice, and then poured into a glass whose rim was dipped in a mix of sugar and minced basil. The drink was then further garnished with a slice of lemon and a sprig of basil flower. And not the flower of just any basil plant. The flower of a Thai basil plant. Thai basil is purple. And so are its flowers. (By comparison, my own large leaf Italian basil plant has white flowers.)
Stunning as my (Philadelphia) Bubbie would say.
Again, Heather poured a little extra into a small glass for me to try (probably since I was snapping so many pictures!). This green and purple beauty was a little sweeter than the Lavender Cosmo, given its sugared rim, but still not overwhelmingly sweet like you might expect from the lemon drop shot that its name suggests. I'd call this drink the ultimate in sophistication … this one is Paris, sitting outside a bistro at 10 pm in November under the heating lamps and canopy as it gently rains outside and friends, new and old, keep dropping by to say hello.
I had to run off to a fundraiser, but Katie promised to let me know what food she ordered and whether it lived up to the high expectations set by our drinks.


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Sunday, June 8
It's Apricot Season, So That Means Fresh Apricot Muffins
Do you know what happens when you buy a quart size container of fresh apricots? You get about 14 apricots that ripen at the same time (and about two that don't). As much as I love fresh apricots, eating 14 of them within a day or two isn't practical or appealing. Apricot muffins, however, are enormously appealing.
Apricot season runs from May-August, so now is the time to buy them. Unlike hardier peaches or nectarines, apricots are finicky. They like mild temperatures and dislike intense heat, which is why they grow so well in California. When selecting fresh apricots look for somewhat firm (not hard) fruit that is brightly colored (they range from light yellow to a deeper orange-yellow). The skin should be velvety smooth without wrinkles or blemishes, and they should yield slightly when squeezed. If you're still in doubt, then take a good whiff -- a ripe apricot emits a sweet fragrance. After all, it is a member of the rose family.
Apricots should be stored on the counter top until ripe then refrigerated if not eaten with a day or two. For the fullest flavor, it's best to allow the fruit to come to room temperature before eating.
A fresh, ripe apricot is sublime--its creamy, perfumed flesh is subtly sweet with hints of tartness. Since I don't have the heart to toss apricots that are slightly bruised or mushy, I decided to bake with them. I had success with some fresh strawberry muffins, so I thought I'd try another fresh fruit muffin recipe.
These low-fat fresh apricot muffins are moist and cake-y with little juicy bits of apricot and crunchy nuts in each bite. Of course, with redolent cinnamon, nutmeg, and fresh ginger, you'll be enticed by them long before you even take a bite.
Fresh Apricot Muffins (low-fat)
Makes 12 regular size muffins.
Print recipe only here.
1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup low-fat buttermilk
3 tablespoons honey
1 cup light brown sugar
5 tablespoons smart balance butter substitute, melted
1 large egg and 2 egg whites
2 teaspoons fresh minced ginger
1 teaspoon pure vanilla extract
3/4 cup fresh diced apricots
2 tablespoons sliced almonds
1 apricot, thinly sliced for the tops of the muffins
Place rack in center of oven, and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.
Combine flours, baking soda, salt, cinnamon, and nutmeg in a large bowl, and stir well.
In a separate bowl, combine buttermilk, honey, sugar, smart balance, eggs, ginger, and vanilla, and whisk well. Add to the flour mixture, stirring until just combined. Fold in apricots and almonds.
Spoon the batter evenly into the into 12 muffin cups. Add an apricot slice to the top of each muffin. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.
Here are more deliciously sweet recipes featuring fresh apricots:
Anna's Apricot Jam
Clotilde's Apricot Coffee Cake
Elise's Rustic Apricot Tart
You might also like these baked goods:
Banana Coconut Almond Bread
Fresh Strawberry, Almond, and Coconut Muffins
Honeyed Orange Ginger Muffins (Quat, Optional)
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62 comments:
- T.W. Barritt at Culinary Types said...
Swoon!!! What beautiful photos - and the spices in those muffins sound pretty heavenly. Love the golden tiara on each of those muffins!
- June 8, 2008 at 7:19 PM
- vb said...
Wow, amazing! Apricots are going on the shopping list right now.
- June 8, 2008 at 7:31 PM
- Mandy said...
Susan, your apricot muffins are calling my name. I love baked goods that incorporate peak of the season fruits. Definitely keeping this recipe. :)
- June 8, 2008 at 7:35 PM
- Manggy said...
Gorgeous pics! As you may have guessed, I've only ever seen/eaten a dried apricot O_o Maybe I can sub nectarines for them :)
- June 8, 2008 at 7:58 PM
- Lydia (The Perfect Pantry) said...
Love the little piece of apricot peeking out the top of each muffin -- so inviting! It's definitely not apricot season here in Rhode Island, but worth hunting down some apricots at the market to try these muffins.
- June 8, 2008 at 8:04 PM
- MyKitchenInHalfCups said...
I think I'll always consider apricots a queen among fruits. It's delicate but robust at the same time. I love them. I guess the only way to have constantly differing ripe apricots is if you have a tree in your yard. That would be lovely. Until then, muffins will do it. Each little apricot on your muffins looks like a happy smile!
- June 8, 2008 at 8:21 PM
- Kalyn Denny said...
The muffins look just delicious! I loved meeting you today too. The food was great, but the company was even better.
- June 8, 2008 at 8:57 PM
- Susan @ SGCC said...
Your apricot muffins sound and look wonderful! I've been enjoying a lot of California apricots lately. I grab them while I can! I know what you mean about them all ripening at the same time, though.
- June 8, 2008 at 9:21 PM
- Gattina Cheung said...
Susan, can I come over now? would love to help out that 10-ish apricot... and even muffins! Your muffins are low-fat, great! I don't need to hold back :)
- June 8, 2008 at 9:42 PM
- Rosa's Yummy Yums said...
I love apricots! Those muffins look wonderful and delicious!
- June 8, 2008 at 11:38 PM
- J said...
Can we safely substitute apricots with other fruit or carrots in this recipe? I like the use of whole wheat flour here - much healthier!
- June 8, 2008 at 11:52 PM
- Nabeela said...
My aunt just gave me over 10 pounds of almost ripe apricots from her tree...and said she has more for me this week-end...so I'm trying to come up with recipes to use them up too.....*sigh* Sometimes, too much of a good thing can also be bad
P.S: Love your muffin idea...might try that and give them off to friends!
- June 8, 2008 at 11:56 PM
- Chibog in Chief said...
apricots too are in season here in southern france..i picked about two kilos in the market..unfortunately i ran out of cooking ideas i just dump them in the casserole and made some jam..
i shoul have seen this muffin recipe of yours, looks really mouth-watering!!
- June 9, 2008 at 1:19 AM
*sigh* Every time I read a new post of yours I fall into a geographical depression. Your apricots are so beautiful! And those muffins! I love the way each on coyly shows a little fruit... :-)
- June 9, 2008 at 4:16 AM
- Asha said...
Wish I had some of those right now, breakfast time here, very HOT and HUMID too!:))
- June 9, 2008 at 4:36 AM
- LyB said...
Well isn't that nice, I've got a bunch of apricots on the counter right now! These muffins look delicious, I can't wait to try them! :)
- June 9, 2008 at 5:51 AM
They look so pretty. I'll put on the coffee ;)
- June 9, 2008 at 5:55 AM
- Peter G | Souvlaki For The Soul said...
I can just imagine the aroma of these baking in the house...and quite healthy too. Just beautiful Susan.
- June 9, 2008 at 6:12 AM
- Cynthia said...
Dear Susan, you would not believe how many times I've said to myself: "I've got to visit Food Blogga, I've got to visit Food Blogga!" but then I open up an email or something and things go crazy from there!
Thank you so much for stopping by. I can't wait to explore your blog. I'm currently away but as soon as I'm back, you bet! :)
- June 9, 2008 at 6:26 AM
- Stella said...
Oh my, lucky you to have fresh apricots in your country! I have to be content with the dried ones. Please send me a muffin!
- June 9, 2008 at 8:10 AM
It's too early for apricots here, I'll print this recipe out for when I can get some.
- June 9, 2008 at 8:38 AM
- Patricia Scarpin said...
Susan, I bet these were gone in no time. They look superb! I have never baked with fresh apricots, I'd love to try .
- June 9, 2008 at 9:09 AM
- grace said...
i'm sorry to report that i have never, ever eaten a fresh apricot. i've only had dried, and since i don't care for those very much, i'm automatically and unfairly biased against fresh. these muffins look quite appealing, however, so maybe it's time to give the little orbs another shot. i love your photography!
- June 9, 2008 at 9:39 AM
- Le Flâneur Novice said...
I guess I couldnt add my comment at first :)
Today I bought fresh apricots, and was thinking about to search for a muffin recipe... You read my heart dear :)
By the way, can yogurt be used instead of buttermilk with this recipe? Or what can be used instead?
- June 9, 2008 at 9:49 AM
I love apricots! Glad their season is here already! What a great idea to use fresh apricots in muffins. Sounds and looks fabulous! Yum yum!
- June 9, 2008 at 11:39 AM
- Cookie baker Lynn said...
What darling muffins! They would look so cheerful on my breakfast table. Having grown up with a prodigious apricot tree, I can't bring myself to pay for apricots. It seems weird to pay for something we'd beg people to take off our hands.
- June 9, 2008 at 12:11 PM
The apricots you can buy in the Netherlands are never as good as the ones I ate in Croatia when I was a little girl. I know I love them but somehow I'm always disappointed when I eat them here...
Those muffins sound good (for you)!
- June 9, 2008 at 12:51 PM
- Mike of Mike's Table said...
Now that I've finally had good apricots, I love apricots, but you nailed it--they all ripen at the same time and go from ripe to rotten in about 5 minutes. Definitely a tricky lot of fruit to manage, but worth it. I love the muffins though--I'll have to try that while the apricots are here!
- June 9, 2008 at 1:21 PM
- Proud Italian Cook said...
I love a healthy muffin to have with my coffee, I'll have to try this! I've been using whole wheat pastry flour for muffins and things.
- June 9, 2008 at 1:49 PM
- Annie said...
Love apricot preserves but haven't eaten many fresh apricots. I don't really know why.
Probably because I'm not sure if they will be ripe and sweet (thanks for the tips).
The muffins sound delicious- love that they are low-fat!!!
- June 9, 2008 at 5:15 PM
- Cannelle Et Vanille said...
i have been baking with stone fruits like crazy too. lovely photos susan.
- June 9, 2008 at 5:36 PM
- Brittany said...
Cali has a nice crop this year! Love the muffins!
I have recently discovered the subtle beauty that is Apricots paired with chamomile. Had to share.
- June 9, 2008 at 8:37 PM
- Aparna Balasubramanian said...
Very tempting muffins, Susan. Just bought some apricots yesterday!
- June 10, 2008 at 12:12 AM
I love apricot and that photo of apricots and cherries at the market looks gorgeous!
- June 10, 2008 at 2:07 AM
- Sia said...
susan, i am eating fresh apricots while writing this comment:) this weekend i'll get fresh apricots from farmer's market and cook something delicious like ur cupcakes:) very tempting pictures.
- June 10, 2008 at 2:49 AM
- Rosie said...
Gorgeous - Gorgeous - Gorgeous muffins and photos Susan!!
Rosie x
- June 10, 2008 at 4:25 AM
You can't eat 14 apricots at once? Shocking! We love fresh fruit of any kind over here, but it's even better with the promise of something sweet baked out of them. Thank you for the yummy recipe once again.
xoxox Amy
- June 10, 2008 at 5:38 AM
- RecipeGirl said...
You know what I've been missing? A good fresh apricot muffin recipe!! You've saved the day. This is definitely printed out and will be enjoyed this summer.
And those fresh cherries look amazing too! Did you get any of those?
- June 10, 2008 at 6:16 AM
- Susan from Food Blogga said...
tw-Ooh, a "golden tiara" sounds lovely.
vb-I hope muffins are on the cooking list then. ;)
mandy-I do too, and I've been going a little crazy with it this season!
manggy-Nectarines would definitely work' just make sure they're really ripe. :)
lydia-I love the slice on top too!
tanna-There is something regal about them. And they make you smile when you eat them too!
kalyn-I loved meeting you too! :)
susan-Hence the muffins. ;)
gattina-Come on over!
rosa-Then you'll love these muffins.
jyothsna-I think so, yes. You could try peaches, pineapple, or nectarines.
nabeela-They'll love you for it! And an aunt with an apricot tree! Swoon.
dhanggit-I love apricot jam though.
ann-"geographical depression." That's a new one. I might have to use that. Feel free to visit anytime, and I'll take you there myself! :)
asha-Yeah, the whole East Coast is suffering from heat.
lyb-I hope you do!
maryann-Aw, that's what my mom says to me all the time. :)
peter-Oh, thank you so much.
cynthia-How kind of you; thank you. Enjoy your trip, and I'll look forward to our visits. :)
stella-What's your address? ;)
ctkg-It's worth the wait. I promise. :)
patricia-They were a big hit, so I hope you try them.
grace-What?! Stop what you're doing right now, and go buy some fresh apricots. (You'll thank me for it.) :)
bal-Yes, I make muffins with yogurt all the time. So I think that would be fine.
farida-I was really happy with how they turned out.
cblynn-I know what you mean. An apricot has to be just right, but when it is, it's perfection.
mike-I hope you do.
marie-I like using it for half the flour but not the whole amount.
annie-I hope you eat more fresh apricots now!
aran-Me too! Thanks.
brittany-That does sound lovely, thanks.
aparna-Hope you bake some then.
orchidea-Thanks so much!
sia-Thank you!
rosie-Aw, thanks so much!
amy-Nope. I stop at 9. ;)
- June 10, 2008 at 6:26 AM
- Meghan said...
These are lovely. I like the apricot on top of each muffin. Thanks for a great low fat recipe!
- June 10, 2008 at 6:56 AM
These look great. Will definitely give them a test drive before the season is out!
- June 10, 2008 at 8:31 AM
- Lisa Fain (Homesick Texan) said...
I love apricot muffins, especially with almonds. It' a month or so before we have them here, but I'm also hoping to make jam with them this year as well.
- June 10, 2008 at 8:57 AM
- Nic said...
Have I mentioned lately that I need to upgrade to smell-o-vision?
- June 10, 2008 at 10:02 AM
- David Hall said...
You lucky things! Great when apricots come around, as long as you avoid the cotton wool-like ones anyway. Lovely muffin recipe. Thanks for that.
- June 10, 2008 at 10:07 AM
- Alice Q. Foodie said...
Wow, perfect timing - I have a carton of ripe ones on the counter right now! I really enjoyed meeting you at lunch the other day, and I'm looking forward to fully exploring your blog!
- June 10, 2008 at 10:18 AM
Look at that pretty apricots!!, bet you house smells very nice now, fresh Apricot muffins, what can beat that :)
- June 10, 2008 at 11:52 AM
- Lisa Turner said...
Just beautiful! I bought some apricots just a wee while ago and made them into fritters. Now, I will have to pick up some more to make these.
- June 10, 2008 at 2:21 PM
How beautiful and summer it looks...the muffins and the fresh fruits!
- June 10, 2008 at 2:48 PM
- Mansi said...
I so know what you mean! I have a bagful of cherries, apricots, peaches and strawberries that we got from our fruit-picking adventure, and now I need to use it all up before it rots!!
gotta try these muffins Susan, they look pretty!:)
- June 10, 2008 at 5:45 PM
- Y said...
I'm seriously suffering from fruit envy, looking at all the delicious pictures of summer fruit that are on your blog at the moment. Those farmers market photos are especially tantalising! We're experiencing a particular grey winter week here in Sydney, so it's refreshing to see so much colour from the other part of the world :)
- June 10, 2008 at 6:35 PM
- Dwiana P said...
All the sudden I am craving for apricots after seeing your beautiful shot of apricots.
Great recipe you have here too:)
- June 10, 2008 at 7:26 PM
- Unknown said...
Those apricot muffins look really good!
- June 10, 2008 at 8:38 PM
- Kara said...
I started a list of "things I want to cook/bake" and this has just gone to the top of the list. Thanks! Now if only I could find farmer's markets like yours... I love the idea of real fresh fruit from a market or road-side stand.
- June 11, 2008 at 1:55 PM
- Jeanne said...
Oh me oh my, look at the state of those!! I'm always tempted to buy huge quantities of fruit/veg in season, but as you say, what to do with so much simultaneously-ripenign fruit? You seem t have found the perfect solution and I am SO going to try these!
- June 12, 2008 at 6:53 AM
- Cris said...
The apricots on top are so cute, love this recipe.
- June 12, 2008 at 11:22 AM
- TBC said...
The muffins look gorgeous especially with the apricot pieces peeking out like that!
Lovely pictures, as always!
- June 12, 2008 at 6:07 PM
- eatme_delicious said...
Oh wow these look so good. I eat dried apricots all the time but I can't remember ever eating a fresh apricot (sounds ridiculous I know).
- June 13, 2008 at 9:22 AM
- Susan from Food Blogga said...
lori-You bet I did!
meghan-You're welcome!
joanne-That's terrific!
lisa-Apricot jam is my favorite.
david-These were definitely not the cotton-y kind. Much more in the silk family. :)
alice-It was lovely meeting you too. And you'll love the muffins.
zita-The fragrance really is beautiful.
lisa-I've never heard of apricot fritters. Mmmm...
ronell-Thank you so much!
mansi-Happy baking!
Y-Well I'm glad it brightened your day!:)
dwiana-Oh, many thanks!
kara-Really? Oh, that's sweet.
jeanne-I really hope you do!
cris-They are cute, huh? :)
tbc-Thanks a bunch!
eatmedelicious-Oh, you've gotta get some good fresh ones!
- June 16, 2008 at 5:39 AM
- Mansi said...
hey Susan, I made these with fresh apricots, ginger and cranberries a couple days ago, and have blogged about them too! I just loved them! thanks for inspiring me!:)
- July 10, 2008 at 12:42 PM
- Susan from Food Blogga said...
Mansi-That's terrific! I love the addition of tart cranberries too.
- July 10, 2008 at 5:27 PM
- Jaime said...
i love how you topped them with slices of apricot! yum!
- July 11, 2008 at 7:45 PM
These muffins just look too darn tasty. I can't wait to try them.
- December 24, 2008 at 11:53 AM


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I went to a high school with an honor code. Our teachers would leave the room during exams, trusting that since we had signed the honor code, there would be "no lying, stealing, cheating, or plagiarism." We sometimes even chatted with one another during exams, knowing that whatever topics we discussed would not be related to the test we were taking.
So, I come to you today, my head hung low, to confess that I sometimes — no I often — cheat in the kitchen. I use pre-minced garlic. I use margarine a lot (for parve desserts). My biggest shortcut though is that I sometimes use lemon juice instead of fresh lemons. Even when a recipe has this citrus component as its main ingredient. A little squirt in a stir-fry when a lemon is not to be found– not such a big deal. But, I have done it for lemon bars. Yes, lemon bars. Where the main flavoring is lemon.
And, here I present to you my latest and greatest cheat – a bastardization of a beautiful recipe for lemon mascarpone blondies with a few modifications, including the use of bottled lemon juice in lieu of freshly squeezed lemons and their zest. But, I have to tell you, this must be one kick-ass recipe because despite my cheating, it rocked.
This lemon mascarpone "tart" tastes like a lemon bar whose lemony top and cookie bottom merge into one. It is rich and decadent without being overly sweet. That being said, it was not overly citrusy either — perhaps the downside to cheating with jarred lemon juice. I imagine one could play up the tart part of it a bit more by making a chocolate crust of sorts, even using a thin layer of brownie base if you like the combination of lemon, made rich with mascarpone, and chocolate.
Cheating Lemon Mascarpone Tart
I found this wonderful recipe for Lemon Mascarpone Blondies developed by Garret McCord and posted on Simply Recipes. Rather than using lemons, I was going to use limes because I had brought back some key limes from my recent trip to Miami, but having made some "caiparina mojitos" with them at a picnic last week, I didn't think I could bear to juice the 2 dozen I would probably need to get 2 T of juice. But I did have some Goya lemon juice in my fridge. I didn't have an 8X8 pan to bake the blondies in, but my 10-inch solid bottom tart pan worked nicely and made the blondies look fancy though a bit flat.
I made the batter by hand because my Kitchen Aid is parve, and this is very easy to make the "old-fashioned way." It took less than 15 minutes to make the batter. This could be a great holiday recipe for those who are observant during the upcoming Rosh Hashanah.
Serves 8-10 and best eaten chilled.
– 1/2 C butter, melted
– 1 cup of tightly packed dark brown sugar
– 1 egg, lightly beaten
– 1/4 t vanilla
– 8 ounces mascarpone cheese (I used Vermont Butter & Cheese brand – Kof-K)
– 2 T Lemon juice (I used Goya brand lemon juice in a bottle; original recipe calls for 2 T freshly squeezed lemon juice)
– 2 1/2 t lemon zest (I left this out)
– 1/2 t baking powder
– 1/8 t of baking soda
– Pinch salt (omit if using salted butter)
– 1 C all-purpose flour
Bring mascarpone to room temperature for ~15 minutes while preparing other ingredients so it will be easier to work with later on.
Preheat oven to 350ºF. Grease and lightly flour pan (8X8 pan or 10-inch solid bottom tart pan).
Melt butter in saucepan or microwave. As someone who often substitutes margarine, I have to tell you that the smell of the melting butter was absolutely heavenly. I might be converted to a more frequent butter user.
Pour melted butter into large mixing bowl and mix in sugar with whisk. Then add egg and vanilla and continue to whisk. Add mascarpone, juice (and zest if using) and switch to a spatula for mixing. Finally add in baking powder, baking soda, salt, and flour, continuing to use spatula for final mixing.
When all ingredients are incorporated, the batter will be pretty pourable. Pour into prepared pan and spread evenly.
Bake in pre-heated oven for 20-30 minutes until toothpick inserted comes out clean and without clinging crumbs, and the blondies start to pull away from the edge of the pan. In my oven, this took a full 30 minutes even though my tart was a bit thinner than an 8X8 square would be.
I suggest chilling before serving. It makes the tart easier to slice, less crumbly, and more dense.
(I tried to candy a few thin lime slices to decorate the top, but unfortunately they didn't taste very good (thought they looked pretty). This wasn't worth the effort and I wouldn't do it next time.)


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Embattled Western PA Amish sect moving to upstate NY
Levi Zook doesn't want to move his wife and eight children from the Laurel Highlands of western Pennsylvania to New York state but strongly believes he has no choice.
That's because the 34-year-old farmer and the Andy Weaver Swartzentruber Amish congregation to which he belongs - the most conservative branch of the most conservative sect of Amish - concluded they have no future on the scenic plateau of Barr Township, some 70 miles east of Pittsburgh.
Zook chose his words carefully when asked what prompted the 21-family congregation to begin moving away this year. Zook and the remaining families figure to be gone by spring, he explained, pausing to rein in his horse as he chatted with a reporter standing next to his buggy.
"Well, the sum of it is, the issue as far as moving out, I guess, it started off with the sewage issue."
That issue erupted in 2008, when some non-Amish neighbors complained that two Swartzentruber families were emptying outhouse buckets at the edge of their farms. The neighbors rightly feared typhoid or cholera in their well water, said William Barbin, an attorney for the Cambria County Sewage Enforcement Agency.
The sewage dispute eventually led to citations, a court order to padlock the clan's school, and even sent one member to the county jail for three months because he refused to pay fines for state and county sewage violations.
Although many less conservative Amish congregations co-exist with their non-Amish neighbors, the Swartzentruber and other more conservative sects have a history of civil battles when building codes and other laws conflict with their rigid rules for maintaining simple homes.
The fight dragged on for years. Finally, in the summer of 2011, Swartzentruber bishops from Ohio and New York came to meet with the local bishop, county officials and the state Department of Environmental Protection. The Swartzentruber families agreed to build an underground tank where the outhouse buckets would be emptied and pumped out by a state-licensed firm using more primitive methods in keeping with Amish beliefs.
But the sewage tank has never been used.
Instead, the Swartzentrubers began making plans to move, spurred by increasing land values driven by the Marcellus Shale natural gas drilling boom, and concerns, Zook said, that the DEP was also requiring them to use more expensive sand mounds to filter their "gray water" - sewage from bathtubs and sinks, not toilets - instead of cheaper leach fields. The DEP declined to comment for this story.
"We try to be as simple and humble as we can. We don't have the money to reach around like a lot of people do," Zook said, using an Amish idiom that equates to making ends meet.
The Pennsylvania group is moving to St. Lawrence County in upstate New York, where some lived before moving to Pennsylvania in the late 1990s, though others may go to Maine or a newer settlement south of Buffalo, N.Y., said Professor Karen Johnson-Weiner, an Amish expert at the State University of New York-Potsdam.
"We're sort of surprised that doing something because it's always been done that way is reason enough for doing it that way," she said, "but for the Swartzentrubers, it is."
Johnson-Weiner expects the Swartzentrubers will encounter fewer legal problems in New York because that settlement began in 1974 and many of the building code and other issues have already been settled.
Cambria County Judge Norman Krumenacker, who presided over the Pennsylvania sewage dispute, believes the Swartzentrubers are leaving because of the bishop's "stubborn streak" and laments the decision.
"I learned a lot from them and have tremendous respect for their culture," said Krumenacker, who even traveled to a Swartzentruber home and met with the group privately to avoid the media. "I was quite impressed with them, but we all have to follow laws whether we think they're fair or not."
The subgroup is named for a church leader who split with other Swartzentrubers in Ohio in 1998, which is when they began moving to fertile northern Cambria County.
The Swartzentrubers made headlines soon after moving to Pennsylvania when they challenged a state law requiring bright orange reflective triangles on their buggies. The color clashed with the Swartzentrubers' austere beliefs and they won a state Supreme Court case and permission to instead use gray reflective tape more in keeping with their beliefs and which, some experts argued, is more visible than the orange triangles anyway.
Swartzentrubers develop their living traditions or ordinances in church business meetings. Because the Amish worship in their homes, not in separate church buildings, the resulting traditions are given a wide berth by the courts as an essential part of the group's exercise of religious liberty.
Some people misunderstand why they hold so firmly to tradition, said Professor Donald Kraybill, an expert on Amish and other Anabaptist groups at Elizabethtown College in Pennsylvania.
"In this conservative group, those issues would be discussed at church business meetings, so there is kind of a divine legitimization of it," Kraybill said.
Barbin said, in the end, the Swartzentrubers are being true to their consciences, despite the best efforts of the government to accommodate their beliefs.
"I remember going to the house that the judge met at ... and the wife came out and said, 'You're going to keep me from going to heaven. Whose fault is it going to be that I'm going to hell?'" Barbin said.
"That was the statement, the underlying thought, that showed me we weren't just dickering over costs."


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The ever-popular Industry design has been given a makeover and we now present Modern Industry! This second generation design has been updated by recoloring one-third of the palette and introducing a new crisscross emboss that creates just the right amount of sheen. Modern Industry's subtle print echoes either a painterly, plaster or brushed metal effect depending on the color—a fresh, new look in 36 colorways and endless coordination options with contract textiles and carpeting. The beautiful tonal hues span the range of useable greys, beiges, and crisp white to trending greens and blues, and rich, deep accents.


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Eleanor Beardsley
Eleanor Beardsley began reporting from France for NPR in June 2004, following all aspects of French society, politics, economics, culture and gastronomy.
In the spring of 2007, Beardsley covered the French presidential campaign and election of President Nicholas Sarkozy, and has been busy following his flurry of activity and reforms since then. She reported on the riots in French suburbs in 2005 and the massive student demonstrations in 2006. Beardsley has followed the Tour de France cycling race and been back to her old stomping ground — Kosovo — to report for NPR on three separate occasions.
Prior to moving to Paris, Beardsley worked for three years with the United Nations Mission in Kosovo. She also worked as a television producer for French broadcaster TF1 in Washington, DC and as a staff assistant to Senator Strom Thurmond.
Reporting from France for Beardsley is the fulfillment of a lifelong passion for the French language and culture. At the age of 10 she began learning French by reading the Asterix The Gaul comic book series with her father.
While she came to the field of radio journalism relatively late in her career, Beardsley says her varied background, studies and travels prepared her for the job as well as any journalism school. "I love reporting on the French because there are so many stereotypes about them that exist in America," she says. "Sometimes it's fun to dispel the false notions and show a different side of the French. And sometimes the old stereotypes do hold up. But whether Americans love or hate France and the French, they're always interested!"
A native of South Carolina, Beardsley has a Bachelor of Arts in European history and French from Furman University in Greenville, S.C., and a Masters Degree in International Business from the University of South Carolina.
Beardsley is interested in politics, travel and observing foreign cultures. Her favorite cities are Paris and Istanbul.