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Shortbread Cookies with Cherries and Pecans
I hope that you've had a wonderful Christmas if you celebrate that. I hope that you've had a wonderful rest otherwise. My rest is truly beginning now that all of the Christmas obligations are done. Christmas itself was wonderful - lots of food, lots of laughs, lots of family. Exactly what it should be I guess. The kids are happy, we haven't had any returns to make, we had power outside of the 36 hrs that we didn't and in general we are thankful and content. My uniform for the next week will be yoga pants and tee shirt - when I choose to change out of my pj's.
I made my traditional 'Cappuccino Flats' for the holidays which we hoard selfishly as a family because they are amazing. I decided to make peanut butter balls with rice crispies, icing sugar and chocolate... nasty. Nobody wanted to eat them. Totally disgusting. They are going in the bin and I won't be sorry about it.
Then I made these cookies. I made them really because they are the only thing that I remember my Grandma making. Well, she also made christmas pudding. I can't tell you exactly what it was because I never ate it. As a kid it sounded disgusting. It was brown, it was steamed, it had carrot in it. Probably contained dates and molasses too. Either way, as a kid not even caramel sauce could entice me to eat it. So I didn't ever eat any of it. The honest truth is that I never ate these cookies either. Maybe a couple. They weren't my favourite because they didn't contain chocolate. I don't know why kids are so hooked on chocolate. It's weird. I'm sure that if only she had thrown in 3 tbsp of cocoa powder I would have downed them like there was no tomorrow. So I had a few cookies and left the rest to my brother and sister to eat. Each year my Grandma made them. Always at Christmas. Sometimes she used green cherries and sometimes red - sometimes both. They look 'festive'
So after making these cookies in honour of my Grandma and just because I felt nostalgic, I realized that I had no interest in eating them. Seems that I'm a stickler for tradition after all. This left me relying on the other three people living in the house. D? Nope. He's about as interested in sweets as I am. The kids?... ummm, where's the chocolate? Not touching them. I should have known. Fortunately, I was able to take them to our Christmas dinners (we did have more than one).
As a result, I can't tell you whether the cookies taste good but they sure do look festive.
Shortbread Cookies with Cherries and Pecans adapted from my Grandma and Kuntal's Kitchen
makes about 2 dozen medium sized cookies
1 cup unsalted butter at room temperature
1/2 cup icing sugar
2 cups unbleached, all purpose flour
3/4 tsp salt
1 tsp vanilla
3/4 cup maraschino cherries, quartered
1/2 cup toasted pecans, coarsely chopped
Combine the flour and salt and set aside.
In a large bowl beat or mix the butter and icing sugar until light and fluffy (I used a hand mixer here). Add the vanilla and mix until well combined.
By hand, add the flour mixture and mix until fully incorporated.
Add the cherries and pecans and mix.
Form two logs (about 3 inches round each) cover each log with plastic wrap and refrigerate for at least an hour or overnight.
Preheat oven to 350°F
Line a cookie sheet with parchment or a silicon liner
Remove the logs from the fridge.
Slice one log into about 12 cookie rounds and place on the cookie sheet - leave a little space for them to spread.
Bake for about 10 minutes or until the edges are just barely turning brown.
Remove and cool on a wire rack.
3:28 PM | Labels: cookies, fruit, nuts, pecan | 3 Comments
The Christmas Update
Dear Friends:
I was all set to make cookies. I had all of my ingredients (except for the maraschino cherries which Kid #1 was going to pick up for me).
|This might be an excessive amount of chocolate. Might.
We woke to an icy wonderland in which about an inch of ice covered everything and made some things (like tree branches for instance) so heavy that they broke off of their tree trunk and fell to the ground. Often they took wires down with them. Oops. Then there was the lovely green lightning that we thought was beautiful but ended up being transformers blowing out. Long story short, we had an icy wonderland to look at but no power.
We got through it of course. In these kinds of situations you realize quickly just how many options you do truly have in an emergency. How many friends you can count on, how family checks in with you, how your amazing kids don't complain about the cold at all and roll with the punches. You realize that even though you're not rich, you really are. If you thought about it long enough it might even bring a tear to your eye... but you don't think about it long enough.
36 hours later I woke up at 7a.m. to a bright light in my face and Kid #2 telling me that the power was back and that his second front tooth had finally decided to leave his head. A Christmas Miracle.
|Large, gaping hold where two front teeth used to reside.
My Wishes for you this holiday:
Please keep your teeth (unless you are 7)
Eat lots of turkey (unless you've already gotten through 18lbs of thanksgiving stuff and never want to see a turkey again. In which case, please eat something else)
Stay warm (with friends or family - use a blanket or alcohol or both)
Enjoy a cookie or two (even if it's from a box)
Hug a few family members
Have a drink with a friend (please KT?)
|This is apparently what two kids get up to with christmas tree lights if you leave to room for a minute .
Merry 'Christmas/Holiday/Fill in the Blank' to you all.
Peace and Joy
9:21 AM | Labels: disasters, friends, rants | 0 Comments
BBQ Turkey Buns - Leftover Turkey #6
I am typing furiously in a desperate attempt to ignore the panic that is slowly but steadily rising in my soul. Snow. We have snow and copious amounts of it. It has been falling since the morning and although it is now later afternoon, has not abated. I'm guessing 8cm so far. D has a gig tonight out of town and I have to head with kid #2 to a concert being given by kid #1's choir. I want to curl up in a blanket and watch a movie, allowing me to look at the falling and blowing white stuff safe and snug inside my house. The true source of my panic however is the immediate change in lifestyle that will begin now and extend probably into the end of February - if I'm lucky. I am watching my biking days go bye bye and I won't be running for a few days until this snow gets cleared. Wait just a second, I need to go and breath into a paper bag.
It's not that I'm addicted but I'm addicted. It feels good to be active. Really really good. It feels like I've got some control over my life and that's because it probably releases some endorphins or some kind of crap that makes me feel like everything is awesome. Running and biking also gives me a precious few minutes all by my little lonesome. Something that is a rare commodity for me. When it is gone it feels like something has been stolen and I'm a little emptier for it. The good news is that the temps are supposed to have risen above freezing in a few days so I'm keeping my fingers crossed that this snow will pass if only for a little while... it is December after all. I'm supposing that makes me some kind of grinch or something. Who doesn't want snow at Christmas?
Speaking of Christmas... it's coming soon so I'm told. One of my co-workers (who obviously doesn't read my blog!) asked me whether I had my turkey. I told her that if I didn't see a turkey for an undetermined - but long - period of time that it wouldn't hurt my feelings at all. Turkey for Christmas? No way. We are so sick of turkey thanks to the 18lbs of it that I can now proudly tell you, we have eaten our way through. This recipe marked the last bag of turkey in the freezer. Somehow we made our way through 6 bags of the stuff. I've forgotten exactly how we whittled our way through and much of it I have chronicled here. Truth is that even though I've marked this as 'leftover #6' this is really about number nine or ten. Some of my leftover use-ups were really not good at all and I didn't have to heart to bother with them here.
Good news, these turkey buns didn't suck. In fact, I'm told that they were good. Really good. D told me that they were amazing. The kids didn't even care that they were turkey. Didn't even ask. Eight or nine or ten leftover recipes later and I have finally hit the jackpot. Originally, I wanted to make a sweet and sour pulled pork kind of thing with the turkey but that would have required making something else to go with it. You know a bun or noodles or whatever. For one reason or another, I just couldn't bring myself to do it and started to concentrate intently on what a solution could be.
I made these things called beef margaritas a million years ago and posted the recipe here. They were a huge hit and I haven't made them since. I thought it would be worth giving them a whirl with bbq'd turkey and decided to take the leap. Paid off.
Yay for big jumps, paper bags and no more turkey.
BBQ Turkey Buns
serves 4 - 6
makes about 10 buns
Use the dough recipe from this post
1/2 cup onion, diced
3 cloves garlic
1 stalk celery, diced
2/3 cup (about 1) red pepper, diced
1 cup mushrooms, stalks removed and diced
2 1/2 cups cooked turkey, diced
1 bouillion cube, crushed up (I used a veggie one)
3 tbsp worcestershire sauce
2 tbsp soy sauce
2 tbsp mixed herbs (parsley, marjoram, oregano, rosemary)
2 tbsp apple cider vinegar
3 heaping tbsp brown sugar
1/2 cup ketchup
1/4 cup bbq sauce
1 tbsp dijon mustard
1 1/2 tsp salt
pepper sauce (optional)
Heat a large pot or dutch oven over medium heat.
Add some oil or grease (about 1 1/2 tbsp)
Add the onion and celery. Saute for about 3 minutes. Add the garlic, red pepper and mushrooms. Add another 1 1/2 tbsp of oil or grease and turn the heat down to med/low.
Cook together, stirring regularly, for about 5 minutes or until the pepper and mushrooms begin to soften and caramelize.
Add in the diced turkey and stir to mix.
Add the bouillon cube, worcestershire, soy sauce and mixed herbs. Stir and cook together for a few minutes.
Add the apple cider vinegar and brown sugar and cook together for another 2 minutes.
Add the ketchup, bbq sauce, mustard, salt and pepper sauce.
Cook together for about 7 minutes at low heat but the mixture should still be simmering to allow it to thicken up a bit. If it's too thick then add a couple of tbsp's of water.
Check the taste and adjust if necessary. Set aside to cool.
Preheat the oven to 350° F.
Line a cookie sheet with parchment or a silicon liner.
Prepare the dough and then roll it out in a rectangle shape to about a 1/2 inch thickness.
Spread the meat mixture over the rectangle of dough.
Roll up the dough from long edge to long edge.
Slice the log about 1 1/2 - 2 inches thick and place each roll sideways on the baking pan leaving some room in between each roll.
Bake for about 35 minutes or until the rolls have risen and spread out and the edges have browned nicely.
Remove and cool for about 10 minutes before breaking them apart and serving.
1:47 PM | Labels: chicken, mushrooms, quick bread, side dish, snacks | 1 Comments
Molasses and White Chocolate Chip Cookies
It's officially winter and two weeks away from Christmas. Two out of three December birthdays have passed and I have a total of 5 events left until I can breath a sigh of relief. I've 'stretched' myself in new directions at work more than I ever thought I could. I'm still biking and running out there in the cold (but I won't tell you I like it) and generally keeping active. My kids are happy and doing well. I should be contented and happy about all of this and I suppose that somewhere deep down I really am. The problem is, I haven't been able to take it all in yet. At least that's how it feels. The pace just hasn't let up enough for me to absorb it.
Happily, the pace did not prevent me from making chocolate mousse cake for D's birthday. Add to that the sweet and sour meatballs meal that was requested (we do that for birthdays - favourite meal kinda thing) It also did not keep us from ordering a lovely flower arrangement for my Mom's birthday... but that was thanks to D. In fact, D is doing a lot of things right now while I learn how to stage manage concerts and organize events and get Cantors ready for Christmas Masses. D is getting the tree (and possibly trimming it). D has ordered the Ham (and will probably be picking it up too). D has organized our Christmas Day family get together. Guess who's going to be doing the bulk of the christmas shopping? If it weren't for D then I would be treeless, presentless, hamless mess on December 20th. As we slowly approach the 20th, I try not to dwell too much on how awesome that first sleep in and morning coffee is going to feel because then I get more depressed.
One of the things that I'm looking forward to most is being able to take a day or two (or four) and bake. I don't want to eat the baking. Couldn't care less - I just want to bake and for some reason the thought of baking cookies holds the most anticipation. I can't wait to make my traditional christmas cookies and this year I want to add my Grandmother's shortbread to the list. I want to have the ingredients surrounding me and be stirring and mixing and breaking eggs. I want to feel the warmth of the oven and hear the comforting tick of the timer. I want to see all of those cookies piled up into containers and enjoy how lovely they all look together.
|Just a part of the cookie carnage.
Molasses and White Chocolate Cookies adapted (slightly) from Peabody
makes about 3 dozen med/small cookies
2 cups unbleached, all purpose flour
1 cup oats (old fashioned)
1 tsp baking soda
1 tsp salt
2 tsp ginger (I used fresh but ground is fine)
1 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
3/4 cup unsalted butter at room temperature
3/4 cup brown sugar
1/2 cup molasses
1 lg egg
1 tsp vanilla
1 cup (scant) white chocolate chips
1/4 cup sugar - the coarser the better (mix with a little cinnamon)
Combine the flour, oats, baking soda, salt, ginger, cinnamon, nutmeg and cloves together. Mix and set aside.
Beat together the butter and brown sugar for about 3 - 4 minutes or until light and fluffy. Add the molasses and continue to beat for another 2 minutes. Add the egg and vanilla and beat until combined (about 1 1/2 minutes)
Add the flour mixture to the molasses mixture and stir/mix to combine completely. Add in the white chocolate chips and mix evenly. Cover completely with plastic wrap and refrigerate for about 4 hours (or overnight)
Preheat the oven to 350°F
Line a cookie sheet with parchment or a silicon liner.
Scoop spoonfuls (I used about a tbsp and a half) of dough onto the cookie sheet. Press each cookie down a little and sprinkle with the cinnamon sugar
Bake for about 10 minutes - cookies may be a little softish in the centre but the edges should be just turning brown.
Remove and cool.
Store in a airtight container.
1:53 PM | Labels: cookies, molasses, oatmeal, snacks, white chocolate | 0 Comments
Roasted Celeriac, Fennel with Kale and White Bean Soup
It seems like yesterday that I was running around Italy with 180 boys. It wasn't yesterday though, it was last April. Seven whole months ago. It seems like yesterday though because I've been running around small town Ontario for the last two days with 180 boys. Italy vs Small Town Ontario? I won't comment.
We just finished a very short, whirl-wind tour to kick off our 2013 Christmas Concert Season. You forget the pain of tour so quickly when it's over and then it hits you so quickly once you are back in the saddle again. The exhaustion. The lack of food. The constant running. The long hours. The stress of concert after concert. The tour becomes your life for that period of time. You forget that you used to like breakfast and reading the paper. You forget that eating could be a pleasant experience. You forget that the internet is a real thing and that news is still happening somewhere.
In the 48 hours while I was away Kid #1 got her first 'Will you go out with me' request (which she declined but they are still friends apparently) and handed in her high school applications, Kid #2 had a play date and skipped Karate class and D played a dance class for a Canadian dance Icon. That's just the news at our address - the stuff I missed within the walls of the little place we call home. Just imagine what else happened out there.
When it comes to food on tour it's usually pretty depressing and the last 48 hours have done nothing to lift my mood. Day one presented pizza, apples and granola bars for lunch and dinner was lasagna, salad and a bun. Day two brought us pizza for lunch (no apple, no granola bar) and lasagna, salad and a bun for dinner. I'm sensing a theme here. I know that it's hard to successfully feed 200 people on a budget but it's like the two churches (in different towns no less) got the same deal or something. Day one I ate 4 apples and two cartons of chocolate milk, 1 salad and half a bun with two bites of lasagna thrown in there before I gave up. Day two: 1 salad and a bun with two bites of lasagna before giving up.
Lessons learned from this tour:
1. Most boys under the age of 30 are more concerned with how much food there is rather than what that food tastes like.
2. If given the choice between church coffee and church tea, always choose tea.
This soup is neither pizza nor lasagna and although it tasted great nobody was jazzed about eating it except kid #2 (oddly) I think that a couple of days alone with my tour menu would fix them all right up.
Roasted Celeriac and Fennel with Kale and White Beans Soup
serves 8
1 med sized celeriac (celery root), peeled and cut into 1 1/2 inch chunks
2 small fennel bulbs, thickly sliced
3 cloves of garlic, whole and still in the skin
grease or oil to coat
1 leek, washed and thinly sliced
2 cups kale (I used lacinato/black kale), torn or sliced into rough slices
1 can (about 1 cup) white beans (cannellini or navy bean), drained and rinsed
4 cups good broth (I used leftover turkey broth - surprise surprise)
1 tbsp parsley, oregano, marjoram
1 tsp rosemary
1/4 tsp nutmeg
2 tsp salt
1/2 cup parmesan
1/2 - 3/4 cup milk
Preheat oven to 350°F
On a baking sheet, spread out the celeriac chunks, fennel and garlic. Toss everything in some oil or grease. Spread out evenly on the baking sheet and sprinkle with a little salt and pepper. Roast for about 35 - 40 min or until everything is soft and golden brown.
Remove from oven and set aside.
Heat a large soup pot or dutch oven over med/low heat. Add a little oil or butter (about 1-2 tbsp) and the leeks. Let them cook over low heat for about 7 - 8 minutes. Remove the casing from the roasted garlic and add the roasted veggies to the leeks. Stir to mix. Add about half of the broth and heat through.
In a blender or using an immersion blender, blitz everything until it is a smooth consistency. (Pour back into the pot if you took it out to blend) Add the rest of the broth and stir to heat through. Add the herbs, nutmeg and salt. Mix well. Check the taste.
Add in the kale, beans and parmesan and heat through until the parmesan has melted in.
Add about 1/2 cup of milk - more if you would like it a little thinner.
Check the taste and adjust (like by adding pepper sauce) if necessary.
1:16 PM | Labels: beans, greens, root vegetable, side dish, soup, vegetarian | 1 Comments
Chocolate Carrot Cupcakes
You decide to take a day off (in lieu of all the over time that you've been putting in because it's the most wonderful time of the year and all of that) and it becomes this magical, mystical thing. You anticipate all of the things you can do on your day off. You relish the thought of sleeping in, even though kids need to get to school so realistically you still need to get up with them. You think about all of the things you can do tomorrow instead of today because you have tomorrow off. You can't wait to watch daytime tv with nobody else around. Space in your own house, lying on the couch - the whole couch - and not having to share.
Then the day off happens. You send an email to work and tell everybody that you are working from home. Then you get 3 emails that need to be responded to immediately. Then you get a phone call from work. Got a message and need to call them back ASAP. You go for a run because that just has to happen. You throw in that laundry that you could have done yesterday. You water all the plants and turn the tv on while doing all of it because you feel like if you don't you will miss that stupid show you never get to watch. You go out and catch up on the errands that (again) you could have done yesterday but didn't because you had this 'day off' coming up.
You start putting things together to bake those awesome cupcakes that you wanted to make for the last few days. You've run out of baking powder. Baking powder? Who runs out of baking powder. It's so weird that you realize you've run out of baking powder on your one day off. It's so random that you've now discovered you can't make those cupcakes and you've already run your errands. Now you don't have time to get more baking powder before picking Kid #2 up from school. You still haven't returned that work message - Oh yeah, and gotten on top of those ten other messages that came into your work account over the last hour.
And just like that, your day off is gone. It's the past. I'm not even going to talk about what the next day at work is like because you took that one day to work at home. You tell yourself that you won't make the mistake of trying to accomplish too much if you take a day 'off' again but you know that you will do it all again the next time it rolls around.
That brings me to these muffins. I had too many carrots. I think that I got mixed up with my food order. I usually order my food box stuff online and my computer is in the kitchen... right next to the fridge in fact. There is no excuse. I should have just opened the fridge door and looked. Whatever, I had two bags of carrots... but no baking powder. That required a second trip to the store.
The moral of this story is: Whatever is on your list will eventually get done but not all on your day off... well, unless the only thing on your list is 'do nothing'. Then your chances of getting through the list is probably pretty good.
Chocolate Carrot Cupcakes adapted from Heather Cristo
makes 1 dozen big cupcakes
1 cup carrots (about 3 medium), thinly sliced
1 tbsp butter
3 tbsp water
3/4 cup unbleached, all purpose flour
3/4 cup cocoa powder (I used some dark stuff - 'Cocoa Camino' is really good)
2 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1/2 cup unsalted butter
3/4 cup sugar
1/2 cup brown sugar
2 eggs
1 tbsp vanilla
1/3 cup milk or 10% cream
Put the carrots, 1 tbsp butter and 3 tbsp water into a small pot. Bring to a boil and then simmer at med/low heat for about 7 min or until the carrots are soft. Mash and set aside to cool.
Preheat the oven to 350°F
Line a cupcake tin with liners or whatever you usually use (butter and flour them all if you want)
Sift together the flour and cocoa powder. Add the baking powder, baking soda, salt and espresso powder and set aside.
Mix or whisk together the butter and both sugar's until light and fluffy - about 3 minutes. Add in the eggs and vanilla and beat for another 2 minutes.
Add the carrot mixture to the egg mixture and mix until combined.
Add the flour mixture to the carrot mixture and gently whisk until combined.
Add enough milk or cream to get the batter to an almost pourable consistency.
Fill each cupcake cup to the brim.
Bake for about 22 minutes or until a tester comes out of the middle cupcake clean.
Cool for about 12 - 15 minutes.
2:18 PM | Labels: carrot, chocolate, cupcakes, dessert | 0 Comments
Turkey and Roasted Butternut Squash Orzo... Leftover Turkey #5
I'm all in. It's been one week. I am 1/6th through and I'm all in - I've bought the farm so to speak. Jumped into the deep end. I've decided to stop thinking about how hard it will be and just do it. However, that gets difficult when there is no beer at home to dull the senses. I've learned my lesson and am working to correct the situation.
A friend put some comic thing from bitstrips on FB about me. I hate bitstrips. I don't feel the need to be in my own personal comic strip. I don't find them entertaining. In this case, it's fine. I swallowed my hate. I smiled. I left a nice, if slightly strange, comment and have moved on. I love my friend. She's a real friend and not just a FB friend.
Our Mayor is still the Mayor which is weird because nothing else seems to be happening in this city but figuring out what to do with the Mayor. I wish that we all got this upset about his governing (or lack thereof) and not just the crack smoking, constant inebriation, domestic issues and alleged criminal connections - although all of those things add up to quite an impressive resume to discuss. All of this has come out over the last two weeks. Imagine where we'll be by the end of November. I was going to link you all to some Rob Ford article or other but there are so many. Just google him and you can check out all of the tawdry details yourself.
I am conducting one of our choirs at Mass tomorrow. I don't really know what I'm doing. I'm not really a conductor. I fake it. The boys do this every Sunday from September through June. They know what to do. If I forget to tell them to stand it's ok - they remember and do it themselves. If I forget which way the go to line up for the Eucharist, it's ok - they line up on their own. Tomorrow happens to be the one Sunday when we are being taped by a tv station. The Sunday I am subbing and trying not to look like I don't know what I'm doing. Oh.
I forget that this time of year sucks. I forget that it's really hard to get out of bed. I totally forget that I always feel like I can't move out into that dark space outside of my door past 7pm. I went for a long run today and remembered that when I don't run it's ten times worse. Biking is great. Biking gets me to work and it helps me feel like I've accomplished something good. However, running is my happy drug. Especially in the winter. There is no replacement for it and I need it like I need medication. I cannot go for five days without my medication. I started to feel like a human being again.
This recipe leaves me with one 3 lb bag of turkey left in my freezer. I will pull that bag out week after next. I don't yet know what I will do with that turkey. The second to last bag in the freezer turned into Turkey Paprikash - which turned out well and I wish that I had written the recipe down so that I could share it - and this orzo thing with butternut squash. I guess the Paprikash thing really makes this 'Leftover Turkey #6' The squash really needs to be roasted. It just does. The recipe is tasty and although it didn't get gobbled, it did get mostly eaten entirely. A month of turkey later that is saying something.
Turkey and Roasted Butternut Squash Orzo
serves 6
1 med butternut squash, peeled and cut into 1 inch chunks
4 tbsp oil or grease
1 small onion, sliced thin
2 1/2 cups leftover turkey or chicken, cut into big chunks
3 cloves garlic, crushed
3 cups chard, thickly sliced
3 cups turkey or chicken broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp mixed herbs (parsley, oregano, rosemary, marjoram is a nice mix)
pinch of cayenne, chipotle powder or pepper sauce
pinch of saffron
pinch of cumin
2 tsp salt
1 1/2 tsp honey
3/4 cup orzo (cooked for 3 minutes in boiling water, drained and set aside)
1/2 - 3/4 cup parmesan cheese, grated
1/2 cup cream
Preheat oven to 350°F.
Combine the butternut squash chunks and the oil or grease of your choice. Mix to coat and place the chunks onto a baking sheet in 1 layer. Bake for 45 minutes, tossing half way through. Remove from the oven and set aside.
Heat a large dutch oven over low heat.
Add a little oil and add the sliced onion. Cook over low heat for about 10 minutes, stirring to prevent sticking.
Add the garlic and turkey or chicken. Cook for about 2 minutes.
Add the Worcestershire, soy sauce and herbs. Mix to combine.
Add the turkey or chicken broth.
Bring to a simmer and add the saffron, cumin, salt and honey. Stir to mix and add in the orzo.
Continue to simmer for about 5 minutes.
Add the chard and mix.
Cook for another 5 minutes.
Turn the heat down to low and add the roasted butternut squash and the parmesan cheese. Mix to melt the cheese.
Add the cream and stir to mix. Check the taste and adjust if necessary.
5:32 PM | Labels: chard, chicken, greens, main course, pasta, squash | 0 Comments
Banana, Chocolate Chip Cake
The reason that you are getting a third banana recipe in a row is two fold. Please understand that I am not offering these reasons as an apology but merely as an explanation. No apology for cake should ever be offered - ever. The first reason is that I had just about a bakers dozen overripe bananas in the freezer. I now have a total of two. That's better. The second reason is that I forgot to take pictures of the fifth leftover turkey dish (with roasted butternut squash no less) and now that it's dark pictures will have to wait until tomorrow. I am not going to number the banana recipes because I'm already doing it with the leftover turkey madness and more than one number system at a time feels kinda lame.
There is nothing especially spectacular about this cake which is probably why it feels so approachable. It comes together fast and looks big but it has a short, simple ingredients list. It does use egg whites instead of yolks. This is something that suits me just fine because I use truckloads of egg yolks in my ice cream.
Speaking of ice cream, I believe that I have recently perfected chocolate ice cream. This elevates my chocolate ice cream to a level that I believe could be used for leveraging. Things I could possibly leverage with my ice cream:
- marriage proposals (a little late there)
- purchasing property
- keeping my kids in line (you won't get any ice cream if you keep on....)
- work promotions
You get the idea. What was my problem with chocolate ice cream you ask? Well, I had problems getting the graininess out of the cocoa powder and sugar first. I learned that slow, low heat whisking can solve that problem. The second problem was then getting the graininess out of the chocolate when adding it to the custard. The first thing I tried was pre-melting the chocolate. That achieved a degree of success but I had to be careful when adding it to the warm custard as it could easily seize up. Once I got that figured out, I had to make sure that the chocolate didn't become little chocolate shards in the ice cream... solution: cool it slowly and on refrigerate once completely room temperature. The last thing I did was add a little salt and a little instant coffee powder to the whole thing. Result: Perfection. Smooth. Chocolatey. Bliss.
Compared to 'Smooth. Chocolately. Bliss' this cake is a bit underwhelming but these things can often just be a matter of expectations. Banana cake is great thing to have with tea or something. I wouldn't make it for someone's birthday or anything but if someone showed up at my door unexpectedly (like that ever happens) I could throw this together quickly and easily. Fortunately, I found some leftover vanilla buttercream icing in the freezer that I thawed and added some more vanilla and cream to. I spread it over half of the cake and Kid #2 nearly died. Icing.
Banana, Chocolate Chip Cake adapted from 'Simply in Season'
makes 1 9x9 cake
2 1/4 cups unbleached, all purpose flour
1 1/4 cups sugar
3 1/2 tsp baking powder
1 tsp salt
pinch cardamom and nutmeg
3 overripe bananas, mashed
1/2 cup unsalted butter at room temperature
4 egg whites
2/3 - 3/4 cup milk
1 tsp vanilla
3 oz dark chocolate chips or chunks
Preheat the oven to 350°F
Butter and flour a 9x9 inch baking pan. Set aside.
Combine the flour, sugar, baking powder, salt, cardamom and nutmeg together. Mix to combine and set aside.
In another bowl beat together the butter and bananas until combined. Add the egg whites and beat for about 2 minutes. Add 2/3 cup of milk (reserve the rest) and the vanilla and beat together for another minute.
Add the banana mixture to the flour mixture and fold until flour is completely mixed in. Add the remaining milk if the batter is too thick to spread easily. Stir to combine.
Fold in the chocolate chips until incorporated.
Pour into the prepared pan.
Bake for about 30 minutes or until a cake tester comes out clean from the middle.
Cool for about 15 minutes before removing from the pan.
5:03 PM | Labels: cake, chocolate, dessert, fruit | 1 Comments
Banana Brownies
The level of un-inspired today is epic. Oh it's not that I haven't done what's needed to be done. It's just that it got done without any emotional connection. I guess it's what you call 'going through the motions'. I discovered that it's possible to laugh during small talk and then 15 seconds later forget that your facial muscles even moved. It's the kind of day where you forget whether you had breakfast and absentmindedly drink 3 coffee's. It's the kind of day where I know that I'm supposed to say something intelligent and inspired but nothing comes out or that question that you asked me really needs to have an answer with a little more detail than 'ummm - I'll check'.
Kid #1 is cleaning her room - an epic manoeuvre in and of itself. She has currently been working for 30 minutes at putting sheets on her bed and cleaning the floor under it. Good thing she's not responsible for cleaning the whole house. I haven't heard movement in about 12 minutes so I'm guessing that she either forgot what she was supposed to do or she fell asleep. Kid #2 is at karate hopefully undergoing grading for his yellow belt. I have to say hopefully because it's hard to get a straight answer out of him sometimes even when the questions are yes or no answers - Did you hand in your form for grading? So I'm going to keep my fingers crossed and try not to think about what might happen if he doesn't get graded.
The good news is that for almost two days I can forget that I am approaching the worst 5 weeks of the year. I can turn off my alarm and snuggle under the covers until I decide that I don't want to anymore. I can make a morning coffee and sit down at the table with the newspaper, taking my time to read it. Even the 'life' section. I can roll out the yoga mat whenever I want and do it for a whole 1 1/2 hrs if I like. I can see D - maybe even go out with him. We might be able to have a coherent conversation that lasts for more than 15 minutes. It might even be a conversation that doesn't include information about scheduling. It almost makes you giddy or it would if I could feel my soul right now. I'm sure that by about 2:20 tomorrow afternoon I will be able to sense where it is.
Then there are brownies. I'm sure you must be wondering why the two banana recipes in a row. The bananas were just there. Sitting on the counter and I really couldn't be bothered to put them in the freezer with the 6 lbs of turkey from thanksgiving and the other 9 overripe bananas in there. It seemed a little less soul destroying to just go ahead and use them in some baking one time. Then there is the stick-something-healthy-into-something-that-normally-isn't thing. So, when kid #2 pushes the green and red stuff around on his plate but gulps these down like there's no tomorrow then I feel a little less worried and also like I won the Sneaky Mom award (it's not a real thing BTW). I suppose this means that I'm one step away from making chocolate cake with beets in it or quinoa cookies or something. Somehow though, banana just doesn't feel as granola as all that.
I don't know what things are like around your place on friday night and fingers crossed that it's wonderful and you feel profoundly fulfilled. If that is the case then you might just want to cap off that beautiful feeling with the deeply comforting smell of brownies baking in the oven. If your friday night is a little more like mine - the socks you are wearing don't match and your yoga pants are a little dirty and you can't hear your phone ring because the lego is making too much noise - then you might need this easy to make ending to kick start you into the land of weekend.... with my blessings.
Banana Brownies adapted from Taste of Home
makes 1 square pan of brownies
1/2 cup unbleached, all purpose flour
1 tsp baking powder
1/2 tsp salt
2 tbsp cocoa powder
1/8 tsp nutmeg
3 overripe banana's, mashed
1/2 cup unsalted butter, melted
2 oz dark chocolate, chopped
1 scant cup sugar
2 eggs
1 tsp vanilla
Preheat the oven to 350° F
Grease and flour a square 9x9 baking dish and set aside.
Add the chopped chocolate to the melted butter and set aside while the chocolate melts.
Combine the flour, baking powder, salt, cocoa powder and nutmeg together. Mix to combine and set aside.
Add the sugar to the butter, chocolate mixture and mix well.
Add the eggs and whisk until incorporated.
Add the vanilla and mix well.
Add the flour to the chocolate mixture. Mix or whisk until combined and there is no dry flour left.
Pour into the prepared pan and distribute evenly.
Bake for about 30 minutes (they should still be just a little gooey when tested in the middle... every so slightly gooey)
Cool completely before cutting.
7:16 PM | Labels: chocolate, dessert, fruit | 0 Comments
Chocolate, Chocolate Chunk Banana Bread
It seems odd that with all of the baking that I haven't been doing, the one night of the year that I stress myself out just a little by baking is Hallowe'en. The very night that my kids get more candy and chocolate than they could possibly deserve and most definitely more than they can get through. And there I am, baking chocolate banana bread.
I'm sure that you've heard of my bah-humbug sort of attitude towards most holidays and hallowe'en is no exception. I'm not anti-hallowe'en by any means either. It's an odd sort of balance that I manage to strike where I kind of care about some details and absolutely don't care about others. I don't think that hallowe'en is something to be afraid of and avoided. I only wish that maybe it was seen in a more traditionally mystical and creepy whole. The coolest thing about Hallowe'en is that it's really about protecting yourself from evil spirits. Warding them off by dressing as them. Hallowe'en is followed directly by All Saints in which the saints and even saintly are remembered and sometimes venerated. All Saints is followed on November 2nd by All Soul's Day where those gone before are remembered - in some countries candles are laid by their graves and an extra place is set at the table for them. I suppose it birthed from ancestor worship but it's kind of creepy, weird and cool. Hallowe'en would make a whole lot more sense if it were widely considered part of the trilogy of Oct 31/Nov 1/Nov 2. But, it's not. Probably because some retailer couldn't think of a way to make enough money off of candles to push a serious marketing campaign. Now hallowe'en has been reduced to kids going from door to door holding out a bag to get candy dumped into and naughty nurse costumes.
|Really. This is as creepy as it gets.
The next day (All Saints), Kid #2 was heading off with his class to The Royal Winter Fair and Kid #1 was just going to school. My kids were probably the only ones that day who showed up with homemade banana bread for lunch instead of 4 crispy crunch's, 2 cheesy goldfish pkg's and 1 jolly rancher but they didn't complain. I went out and bought some candles.
Chocolate, Chocolate Chunk Banana Bread adapted only a little from Joy of Baking
6:06 PM | Labels: bread, chocolate, quick bread, snacks, white chocolate | 0 Comments
Turkey Meatballs in Tomato Sauce - Leftover Turkey #4
Trust me, we are not even close to the end of our turkey leftover adventures but from here on out I'm going to have to space things out a bit because we're all getting a little edgy about it. There's more grumbling and whining happening for sure and now that there is also hallowe'en candy to sneak attack, we're eating more of that than the healthy stuff. Who can blame all of us really. I cringe a little every time I look at those bags in the freezer. My brain hurts when I try to think of some new and wonderful thing to make with the stuff. I made cauliflower, broccoli soup with some of the turkey broth but held myself back from throwing in some shredded turkey as well. I feared absolute mutiny.
Last weekend I made these meatballs because I thought - Who is going to turn their nose up at meatballs. Nobody did. They gobbled - I had to hold them back... until I put them in the sauce. The sauce for me was the best part but for the rest (especially Kid#1 and #2) these meatballs were much more enjoyable on their own. What would that make them? Appetizer. How do you make plain meatballs part of a meal? I'm not sure if that even registers for me. I don't understand it. I need sauce to feel like a whole person. Without the sauce each kid ate at least 5 meatballs as soon as they were cool enough not to burn their mouths. They didn't eat any dinner after that. I guess that you could try these without the sauce and see if you like it enough to eat them all (it makes a lot) without any help OR you could also make the sauce and add only if necessary. The sauce was nice enough for me to eat on it's own but whatever, kids have a weird sense of taste... or else I do.
|The Meatballs free of any 'icky' sauce
I'm trying very very hard not to get all out of joint with our current Mayoral Bull*&%t but I'm finding it hard not to feel a little depressed about it. If you haven't heard about it then count yourself lucky and I'm not going to fill you in on the details. Besides, you can get the basics here. Have a Happy Weekend.
Turkey Meatballs in Tomato Sauce
serves 6
3 - 4 cup cooked turkey, diced small (I used the giblets too)
3 small cloves garlic, diced
1/4 cup onion, diced small
1 tsp salt
3 tbsp italian seasoning
2 tbsp worcestershire sauce
1 tsp pepper sauce
1 tbsp soy sauce
1 tsp dijon mustard
1 veggie bouillon cube
3/4 cup ricotta
3/4 cup bread crumbs
1/4 cup parmesan cheese, shredded
1 lg egg
2 tbsp oil
Tomato Sauce
1 med leek, sliced
2 red or green peppers, thinly sliced
2 med cloves garlic
5 - 6 leaves lacinato kale (or any green really)
3 cups tomato, diced
2 tbsp worcestershire
1/2 cup red wine or water
1 tbsp italian seasoning (or a mix of dried herbs)
1 heaping tbsp brown sugar or honey
1 1/2 tsp salt
1/4 cup tomato paste
dash of pepper
dash of pepper sauce (optional)
1/2 cup parmesan cheese, shredded
Preheat oven to 350°F
Line a baking sheet with parchment or a silicon liner and set aside.
Use a blender or a food processor (much easier - I had to stop the blender every few seconds, stir everything and pulse again. Stop. Repeat. Bored) pulse the turkey until it resembles the texture of mush. Add the garlic, onion, salt, italian seasoning, worcestershire, pepper sauce, soy sauce, dijon mustard and bouillon cube to the mixture and pulse again and again until it's all mixed in.
Pour into a bowl.
Add the ricotta, bread crumbs, parmesan cheese, egg and oil.
Get your fingers in there and finger it all together, through your fingers and mix it all together. Mix until everything is well blended.
Shape a large spoonful into a meatball and place on the prepared baking sheet. Once all of the meatballs are ready, bake for about 25 minutes or until golden and the bottoms are brown.
Remove the oven and set aside.
Tomato Sauce:
Heat a heavy bottomed pot over med heat.
Add about 3 tbsp of grease or oil. Heat it for a minute.
Add the leeks, peppers and garlic. Turn the heat down to med/low and let it sweat together for about 12 minutes or so.
Add in the diced tomato, worcestershire, wine, brown sugar, salt and tomato paste.
Simmer over med/low heat for another 15 minutes. It will cook down quite a bit.
Add the kale, pepper, pepper sauce and parmesan.
Let it cook for about 5 minutes or until the kale is wilted.
Add in the meatballs and remove from heat.
Serve with egg noodles, mashed potatoes or regular pasta.
1:10 PM | Labels: chicken, greens, main course, sauce, tomato | 0 Comments
Turkey and Ricotta Pizza - Leftover Turkey #3
I am happy to report that I had one person on Facebook co-bitch with me regarding the abundance of pumpkin themed food and food products. I feel vindicated and thoroughly supported. This person later sent me a picture of on of our local spot's advertising their homemade pumpkin pie yogurt. We both had a good laugh about it and my friend told me that pumpkin kefir is probably making it's way to store shelves as we speak. Yeah - totally vindicated. All of the rest of you probably think that I'm nuts or you are so busy sipping your pumpkin latte and eating your pumpkin pancakes that you haven't had a chance to tell me off. I'm sorry for 'not loving' pumpkin.
Of course, the reason for all of the pumpkin crazy is because it's squash season and squash season ends up being Thanksgiving season. Canada has already had it's Thanksgiving. I don't know why we have it early and I know that a quick jaunt over to wikipedia would fill me in but the truth is that I simply don't care enough to make the trip. Whatever the reason, Canada observes Thanksgiving a month and a half before the U.S. This means that we've got turkey to deal with long before Americans even have to think about it. At our house this year, it means that if we can get away with it we will not have to think about turkey for a very very long time... well beyond christmas.
Turkey has a reputation for being dry - not entirely unfounded. I've had some nasty, dry birds at my table. This year we bought ours from a Mennonite shop where the birds are looked after well and have a happy life and all of that crap. I think it made a difference. In addition to that, D painstakingly marinated the turkey with his home concoction of deliciousness that made a huge difference. He was setting his timer throughout the entire day, taking it out, pouring more sauce over it, sticking it back in the oven. Painstaking.
My issue with turkeys isn't just the dry texture though, it's also the size. They're big. I've seen some at the Mennonite shop that took two people to carry out which I don't quite understand. Either way, it's hard to get a truly small turkey and no matter, you're still looking at some hefty leftovers. D took care of the turkey purchasing and I guess decided that 18 lbs sounded like a good idea. I know what it can be like when you are there in the store. You kind of get caught up in the moment. All those other people lining up to pick up their turkey and you want a turkey and you're all celebrating something and it feels all holiday like. I get it. However, we are a family of 4. One of those 4 people is 7 yrs old. Another one of those 4 people (me) had a stomach bug the entire weekend and could barely stand up for two days let alone eat. 18 lbs of turkey takes a little while to get through for 4 people.
Our very big thanksgiving dinner used up about a half of a turkey breast between the four of us which left us with roughly 17 1/2 lbs of turkey to get through. We ate leftover thanksgiving dinner - that took up two days. I decided that I needed to clear out the fridge a bit so I made broth with the bones and all of that stuff - there are now 3 large containers of broth in the freezer. I made turkey lasagna (Leftover Turkey #1) to mixed reviews but it mostly got eaten - that used up about 3 cups of turkey. I made Turkey Orzo with cheese and crap (Leftover Turkey #2) to decidedly poor reviews - kind of got eaten - used up about 2 cups of turkey. I had to get smart. What are things that kids will eat almost no matter what? Meatballs - coming in my next post, Pizza - Yes, Pizza. So I give you turkey pizza. I don't know what I'm going to do with the 6 1/2 lbs of turkey still in the freezer or or the 4 litres of turkey broth. I honestly don't know how much more turkey any of us can face. This pizza helped the cause along a little and I think may have kept my kids from divorcing me. I would caution that the tomato and goat cheese are essential because turkey quite honestly needs all the help it can get.
For Christmas this year we are having lamb.
Turkey and Ricotta Pizza (my recipe)
Makes 2 medium pizza's
1 batch pizza dough (I used this recipe)
3 cups cherry tomatoes, halved
2 tbsp each, olive oil and balsamic vinegar
3 lg cloves garlic
2 1/2 cups ricotta
1 tbsp Worcestershire sauce
1 tsp salt
1 tbsp italian seasoning (or a mix of basil, oregano, marjoram)
1 cup chard or kale, finely chopped
1 cup goat cheese, crumbled
2 cups cooked turkey, shredded
2 - 3 cups mozzarella, shredded
1/2 cup shredded parmesan
Preheat oven to 300°F
Combine the cherry tomatoes, balsamic and olive oil. Place on a lined baking sheet, spreading them out so that they make one layer. Sprinkle with a little salt. Roast for about 45 minutes turning down to 250°F for the last 10 minutes. Remove from oven and cool a little.
Preheat oven to 475°F
Prepare baking sheets or pizza stones (for baking sheets, I coat them with a little cornmeal to that the crust doesn't stick) and set aside.
Combine the ricotta, Worcestershire, salt, italian seasoning. Mix well. Add the chopped kale and mix well.
Roll out pizza dough into the shape of your pan or stone and place the dough onto the prepared pans.
Divide the ricotta evenly between the pizza's and spread evenly around each pizza crust.
Sprinkle each pizza with roasted tomatoes, crumbled goat cheese, shredded turkey pieces evenly around.
Sprinkle with mozzarella cheese and parmesan.
Bake for about 12 - 15 minutes or until each pizza is bubbly, golden and the crust is crusty on the bottom.
Remove and cool for a few minutes before slicing.
6:18 PM | Labels: chard, chicken, goat cheese, greens, main course, pizza, tomato, yeast | 1 Comments
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
My Favourite Cookbooks
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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- citrus
- coconut milk
- cookies
- cream cheese
- cupcakes
- curry
- dessert
- disasters
- fish
- friends
- fruit
- gifts
- goat cheese
- green peas
- greens
- ham
- ice cream
- lemon
- main course
- maple syrup
- mexican
- molasses
- mushrooms
- nuts
- oatmeal
- orange
- pasta
- peanut
- peanut butter
- pecan
- pizza
- poppy seeds
- pork
- potato
- quick bread
- rant
- rants
- raspberries
- rhubarb
- rice
- risotto
- root vegetable
- salad
- sauce
- sausage
- side dish
- smoked salmon
- snacks
- soup
- sour cream
- spinach
- split peas
- squash
- stir fry
- sustainable living
- toffee
- tofu
- tomato
- vanilla bean
- vegetarian
- white chocolate
- yeast
- zucchini


text:
DURHAM — Once the lockout was settled in January, the goal for the National Hockey League was to pack a lot of action into a little time.
Nobody has to remind Bobby Butler.
A whirlwind eight months took another turn last week, when the former University of New Hampshire standout was placed on waivers by the New Jersey Devils and claimed by the Nashville Predators. It's his third NHL organization in the last year.
Geographically, it seems like a great fit for a big country music fan — he calls Kenny Chesney his favorite artist — and budding winger who, at the age of 25, is close to proving he's an everyday player in the world's best league.
"It's awesome for him," said UNH senior forward John Henrion. "He's a country fan. He's always at the Country Fest (at Prescott Park)."
There are three UNH products currently in the NHL and, for each one, a change of scenery this year has provided a welcome view.
Toronto Maple Leafs forward James van Riemsdyk, a former No. 2 overall pick of the Flyers, entered Wednesday's action sixth in the league in goals (14) in his first season with his new team. The improved Leafs (15-11-1) sat in sixth place in the Eastern Conference.
Meanwhile, forward Daniel Winnik has 6-7-13 totals and is plus-12 in 25 games for the torrid Anaheim Ducks, who in their first full season under coach Bruce Boudreau are 19-3-3.
The 6-foot-2, 213-pound Winnik, playing for his fourth NHL team in four seasons, is on pace to have his most productive year. A free agent, he signed a two-year deal with the Ducks over the summer.
Back at UNH, where preparations are in full swing for a Hockey East quarterfinal series at Providence this weekend, players are taking note of what's going on up above.
"It's crazy and a lot of motivation," said Henrion. "Everyone wants to reach that level. (JVR) was here earlier this season, during the lockout, to skate, so it's cool to see guys who have had such success in the shoes that we are in now."
Any fan who enters the Whittemore Center sees the life-size mural of the 2009-10 team, the last UNH squad to claim a regular-season title in Hockey East. In the middle of the shot, on the ice, surrounded by teammates, holding the trophy, is Butler, who parlayed a strong senior year into an NHL shot.
In his Nashville debut on Friday, a 6-0 blanking of the Edmonton Oilers, Butler drew three penalties. He hasn't scored through three games, but of the recent new additions on the team's roster, he's one who's impressed the most.
"I think he was the most consistent in both games," said Predators coach Barry Trotz prior to Tuesday's 4-0 win against the Dallas Stars, "just basically what was expected of him and what he did."
Butler played two seasons with the Ottawa Senators but ultimately fell out of favor, getting bought out in late July and signing a two-way deal with the New Jersey Devils two weeks later. With the NHL on hiatus, he played well enough for the AHL's Albany Devils (16-11-27 totals in 37 games) to be named an All-Star Game starter.
When the NHL resumed he was called up, but managed just a goal and an assist in 14 games with New Jersey. In each of his last two games with the team, he spent the third period on the bench.
"I was thankful for the opportunity to play here," Butler said, on his way out of Newark. "I'm excited for the next step, I guess. You never think about something like this."
But even though his cumulative NHL numbers haven't matched what he did in his rookie year of 2010-11 (10 goals, 21 points in 36 games), he still arrived in Nashville with the reputation of a guy who can find the net. That's something the Preds (11-9-6) are desperate for, their 2.15 goals per game average the lowest in the league and putting all kinds of weight on superb goalie Pekka Rinne.
"He's a guy who works real hard and has some pretty good skill," Preds forward Mike Fisher, a teammate of Butler's in Ottawa, told The Tennessean. "He can make plays and a pretty good shot, so he has some great finish to him and I think he will be really good for us."
Like Butler, Henrion grew up in central Massachusetts. They spend the offseasons working out at the College of the Holy Cross in Worcester, with that school's strength and conditioning coach, Jeff Oliver.
"I've spent a lot of time with Bobby the past few summers," said Henrion. "I've never seen someone who works as hard as he does. To see the success he's having, even though he's getting bounced around … it's still very early on in his career. It's great to see someone you played with, especially here at UNH, having that success.
"I think it won't take much for him to just break out."

subset: commoncrawl


text:
Physics School: New trends in many-particle quantum transport
Feb 23, 2015 01:00 AM
Mar 06, 2015 01:00 AM
|Hermann-Herder-Str. 3, Lecture Hall 1
|Contact Name
|Andreas Buchleitner
|Add event to calendar
Recent experimental progress on quantum systems composed of identical particles opens novel perspectives for our understanding and control - both, in theory and experiment - of many-particle quantum dynamics beyond simple quantum statistical arguments. Apart from its foundational relevance for our understanding of the characteristic traits of systems of identical particles, this type of research raises challenging and innovative questions which directly relate to decoherence theory, quantum computation and simulation, quantum control, photonics, and the theory of complex quantum systems. Participants of the school will be provided with an intense lecture program on fundamental concepts and modern developments in experimental and theoretical many-particle quantum dynamics. A seminar program with active participation of the school's students will complement the lecture series, and ample space will be given for informal discussions.
Andrea Alberti (Bonn) - "Towards many-particle experiments with neutral atoms''
Mark Fannes (Leuven) - "Introduction to many particle quantum theory"
Fabio Sciarrino (Roma) - "Multiphoton interference experiments"
Nicolas Treps (Paris) - "Experiments on multimode interference and entanglement"
Juan-Diego Urbina (Regensburg) - "Summing paths in Fock space: the semiclassical approach to many body interference"
Mattia Walschaers (Freiburg) - "Multiparticle quantum transport theory"
Please send your application by email to email@example.com, not later than February 10, 2015. The participation fee of 100 EUR is to be paid upon arrival. A limited number of grants is available for BSc, MSc and PhD students
Scientific organizers:
Alberto Rodriguez, Institute of Physics
Andreas Buchleitner, Institute of Physics & FRIAS


text:
The Seattle Seahawks brought in a quartet of quarterbacks to workout for the team on Monday as they try to find a backup for Russell Wilson.
When the workout was over, they signed a receiver instead.
Seattle signed Brett Swain to a two-year deal after catching passes from Tyler Thigpen, Matt Leinart, Brady Quinn and Seneca Wallace. Swain didn't play in the league last season after being released by the San Francisco 49ers at the end of training camp.
In 2011 with the 49ers, he played in five games and caught two passes for 15 yards. His most productive season was in 2010 with the Green Bay Packers. He appeared in all 16 games for the team and caught six passes for 72 yards while predominantly serving on special teams.


text:
Yet again, someone needs to educate the general public about healthcare in general and health IT in particular.
HealthLeaders last week asked the question, "Does Decision Support Make Docs Look Dumb?" The story, apparently based on a 2007 study (not 2008, as HealthLeaders reported) in the journal Medical Decision Making, says: "Most clinicians would agree that evidence-based decision support tools have the potential to improve clinical quality. But patients' perception of the tools—and the physicians who use them—might be yet another barrier to their adoption. The problem is twofold: Some patients are skeptical of docs who need a computer to help them make a diagnosis. And some physicians don't want to be seen as being too reliant on technology."
We've long known that physicians have resisted clinical decision support, for a variety of reasons. They trust their professional judgment. When they only have a few minutes with each patient, they believe it simply takes too long to look up information that might help reach a more accurate diagnosis or devise a better care plan. The technology simply isn't up to snuff. Or there isn't enough electronic data available on each patient for CDS to have a positive effect.
But to read the conclusion of that Medical Decision Making study is to see an entirely different excuse for shunning clinical decision support: "Patients may surmise that a physician who uses a [decision support system] is not as capable as a physician who makes the diagnosis with no assistance from a DSS."
HealthLeaders interviews other clinicians and researchers who have found similar sentiments. "Patients object when they ask their doctor a question and then she or he immediately types in the question into their laptop and then reads back the answer. It gives patients the feeling that they just paid a $25 copay to have someone Google something for them," Illinois State University information systems professor James Wolf tells the publication.
"Physicians are reluctant to adopt computer-based diagnostic decision aids, in part due to the fear of losing the respect of patients and colleagues," Wolf adds.
If this is true, it represents failures on many levels. IT systems designers haven't made their technology easy to use. Physicians and healthcare entities haven't done a good job educating patients and journalists like myself have truly failed the public by continuing to feed them false expectations about healthcare.
First off, Wolf's statement that patients feel like they wasted only a $25 copay perpetuates the myth that a physician office visit only costs $25. If patients think they may have wasted $25, how do you think insurance companies and employers must feel that another $150 of their money went out the window?
The part about losing respect is perhaps more troubling. Physicians need to put their fragile egos away and do whatever they need to do to provide better care. The status quo just isn't cutting it.
I've had the distinct honor of interviewing Dr. Larry Weed on several occasions. Weed, the octogenarian inventor of the problem-oriented medical record and the SOAP note, has been calling for CDS and other IT for more than half a century. Yes, more than half a century. He's been actively working on such technology since the early 1970s. In a 2009 interview with the Permanente Journal, Weed said:
Computer technology maximized access to voluminous data and knowledge, thereby exposing the limited information processing capacity of the human mind. Scientists cope with this limitation by controlling the research environment, defining the variables involved, and limiting the scope of their investigations. Practicing physicians do not have that luxury. The time constraints of practice and the enormous scope of information implicated by multiple problems in unique patients make it impossible for the human mind to function with scientific rigor. Physicians inevitably resort to dangerous cognitive shortcuts.
I realized that medicine must transition from an era where knowledge and information processing capacity resides inside a physician's head to a new day where information technology would provide knowledge and the processing capacity to apply it to detailed patient data. The physicians' unaided minds are incapable of recalling all the necessary knowledge from the literature and processing it with data from the unique patient. An epidemic of errors and waste is occurring as we persist in trying to do the impossible. Changing this requires that we recognize the crucial distinction between electronic access to information and electronic processing of information. This requires a rational standard of data organization in medical records. Yet, these points are still not recognized in most current discussions of health information technology.
As a result, I have been involved for the last 60 years in trying to design and develop a medical care system in which patients are no longer dependent on the limited, personal knowledge their caregivers happen to possess. The medical care system must resemble the transportation system, where consumers use knowledge captured in maps, road signs, computerized navigation devices, and the like at the time of need. Patients, like travelers, will be expected from childhood on to develop the necessary skills to navigate the system.
At all times, patients should be supported by caregivers who are highly trained in the necessary hands-on skills, like removing the appendix or listening to heart sounds, just as in the travel system there are pilots, mechanics, air-traffic controllers, and others who perform functions that travelers cannot perform.
Yet, few outside of academic medicine have ever heard of Weed and his pioneering work. Instead, we rely on shoddy reporting and sound bites designed to score political points to shape our opinions. Why do you think the debate around "healthcare reform" focused so much on insurance coverage rather than actual care? And why do you think patients still believe office visits and prescriptions really cost just $10 or $20 or $30? And why do so many people still expect their physicians to know everything?
We must do better.


text:
チャンネル 1: 企業動画
Celebrating 40 Years of Passion for Excellence at ATEN
Click to view:
ATEN Corporate Video
Established in 1979, ATEN International is today considered the leading manufacturer of KVM switches and connectivity solutions worldwide. Under the leadership of Mr. Kevin Chen, founder and President of ATEN International, the company has achieved stable growth for over 30 years...
Click to view:
ATEN Factory Tour
With over 30 years of experience, ATEN is now considered the worldwide leading manufacturer of KVM and connectivity solutions. Adhering to the "top quality" principle...
Click to view:


text: Last year, the war in Syria became a melee��"��"the US, Russia, NATO, Saudi Arabia, Iran, Turkey, Lebanon and some others struggled to bring peace to the region. But each stakeholder hankered after a different end state��"��"President Bashar al-Assad's continuance in power became a contentious issue. In due course of time Syria and the Islamic State in Syria (ISIS) jumped the order of priorities for the US forces in the area. In importance, they have left behind the drawdown in Afghanistan, which has been back-burnered provisionally.


text:
Gas extinguish systems have gas stored in self contained bottles, and when activated the gas reduces the oxygen levels to below the percentage needed for combustion or create a chemical reaction to break the "fire triangle" (heat, fuel, oxygen).
Gas extinguish systems are not as common as fire sprinkler systems. They are used in areas where water damage must be avoided, for example in rooms where lots of electric panels, servers and computers, laboratories and archives are present.
The system is also called Clean Agent Fire suppression. Such a system typically consists of the agent (gas), agent storage containers, agent release valves, fire detectors, fire detection system (wiring control panel, actuation signalling), agent delivery piping, and agent dispersion nozzles.
The gasses used are mainly environmental safe, and have 3 ways to suffocate the Fire:
· Reduction of heat. Here the HFC-family gasses (Heptaflouropropane) are typically used.
· Reduction of oxygen. Here argon, argonite and carbon dioxide are typically used.
· Inhibitors of heat and oxygen. Typically used are Halon, Pentaflourethane (global warming potential)
There are two ways of applying the gas – either flooding the concealed space totally or local application direct onto a fire.
There is a high risk to people of suffocation when using gas in enclosed spaces, so life safety systems need to be installed to warn people, enabling them to escape the room.


text:
In the past, nobody ever based a holiday around popular TV show filming locations. Imagine how stupid you'd have to be to spend a miserable fortnight digging around inside all the bins in Brooklyn because you'd watched Sesame Street and wanted to see where Oscar the Grouch lived. But the recent rise in box set TV consumption has changed all that. Now we have a raft of dramas, all shot in beautiful pin-sharp HD, with filming locations integral to their storylines. So as a result, these locations have turned into brand new tourist hotspots. I watch a dangerous amount of television, so here's where I plan to spend my next six getaways.
Dorset, as seen on Broadchurch
Dorset's Jurassic Coast is a major tourist attraction at the best of times – full of long beaches, stunning cliffs and quaint little towns – but, for me at least, it's always been lacking when it comes to crowds of people taking photos of each other pretending to be murdered. This year's ITV drama Broadchurch has seen to that, though. Now people are falling over themselves to see Jack Marshall's newsagents, and the Sea Brigade Hall (actually an old Methodist church) and, best of all, Pauline Quirke's caravan. Money well spent.
Annecy, as seen on The Returned
I have to break your heart. The town in the astonishing French zombie drama The Returned isn't a real town. But all the composite parts can be found around the Lake Annecy region of France. Camille's house is in Menthon Saint Bernard. The leaky dam is the Tignes Dam. And Sevrier is where you'll find The Lake Pub, and also hundreds of British nerds saying "Zer Lek Poop" in wholly inappropriate French accents. No word where the underpass is, though. Thank your lucky stars for that.
Copenhagen, as seen on The Killing
Copenhagen was once simply another Scandinavian city – full of polite people who don't really mind very much when other polite people wildly overprice their beer. Now, though, it's teeming with TV tourists scowling enigmatically in their best novelty Christmas jumpers. The Danish tourism site even has specific directions to get to Sarah Lund's apartment in The Killing, presumably because the current owners love hearing the word 'Tak' being yelled at their bedroom window at 3am.
Hawaii, as seen on Lost
Lost is a little older – it's 10 next year – but that doesn't stop it from being the perfect opportunity to visit Hawaii, which doubled as The Island. Think of a scene, no matter how obscure, and you'll be able to visit it. The bamboo forest that bookended the series? Nuuanu Watershed. Mr Cluck's Chicken Shack? The Dillingham Blvd branch of Popeye's. The pub where Charlie met his heroin dealer in season one episode 15? Murphy's Bar and Grill. The church in the final episode that made you feel slightly ripped off by the whole endeavour? A girl's school on Waialae Avenue that you are absolutely not allowed inside. That's worth the flight alone, surely.
Albuquerque, as seen on Breaking Bad
In the last couple of years, Albuquerque has transformed into Breaking Bad central. You can tour some of the show's major filming locations. You can visit an unofficial Breaking Bad day spa. You can buy commemorative blue doughnuts, Pez figurines that look like Saul or bag after bag of blue rock sugar. Not only is the scenery beautiful but, deep down, who wouldn't want to spend thousands of pounds travelling to New Mexico exclusively to Instagram the precise spot where you lost all faith in the goodness of people midway through a six-hour Breaking Bad binge?
Baltimore, as seen on The Wire
I'm not really sure why anyone would want to go to Baltimore based on their viewing experience of The Wire – if the show taught us anything, it's surely that a) there are abandoned sofas everywhere, b) everyone mumbles slang so indecipherably that you genuinely won't have a clue who anyone is or what anyone is talking about or why anything is happening and c) that Baltimore is awful. And yet, if you travel to Baltimore, you'll be able to see sights such as the place where Snot Boogie died, the supermarket where Marlo stole a lollipop and the overpass where McNulty crashed his car while listening to The Pogues. Fun times, eh?
Have you ever made a pilgrimage to a TV show location? Let us know below or in the Community section.
Like the look of some of these? Book hostels for your trip, and don't forget to purchase travel insurance before you go.
Top image: Old Harry Rocks - Dorset, Purbeck Hills, England © Mark David Jones/Shutterstock


text:
Tutorial To Delete .cndqmi File Virus from Windows 7
Get a look at different infections relating to .cndqmi File Virus
|Browser Hijacker
|Search3.google.com, Kwible Search, Atotalsafety.com, Mega-Scan-PC-New.com, Searchfunmoods.com, Sftwred.info, Urlseek.vmn.net, ToolbarCC, Adjectivesearchsystem.com
|RankScan4.info, SystemGuard, HelpExpress, Worm.Zhelatin.GG, Vnbptxlf Toolbar, Trojan-Spy.Win32.Dibik.eic, Rootkit.Agent, EScorcher, ProtectingTool, Surfing Spy, SafeSurfing
|Buzzdock Ads, Checkin, MIXI.DJ Search and Toolbar, ProvenTactics, HotBar.ck, popupsponsor, NN_Bar, BrowserModifier.KeenValue PerfectNav, OfferApp, WebDir, Gator eWallet
|ShinoLocker Ransomware, WickedLocker Ransomware, Zcrypt Ransomware, PaySafeGen Ransomware, Comrade Circle Ransomware, firstname.lastname@example.com Ransomware, Svpeng, Hucky Ransomware, email@example.com Ransomware, Alma Locker Ransomware
|Autorun.ABY, Linuz, Rimecud.gen!A, I-Worm.Anap, Hello4.exe, Trojan.Gbot, Memo Trojan
Easy And Effective Way To Block .cndqmi File Virus From PC
Introduction To .cndqmi File Virus
.cndqmi File Virus is categorized as PC malware which is very dangerous for PC. A PC virus has the ability to make copy of it regularly and spread it with a great speed within the PC. It quickly uses all the available memory space and bring the PC to a halt. On arriving on the targeted PC, it starts replicating itself and distributes its single piece to every corner of the PC. Every time you start your PC , .cndqmi File Virus gets automatically executed. This nasty threat harms the PC at large scale and corrupts the important documents and files stored on the PC.
This virus is also capable of inviting other threats on the compromised PC.
Distribution Methods Of .cndqmi File Virus
When a virus is attached to a program, file or any document, the malware remain unresponsive until some conditions causes the PC to execute its code. In order to infect the PC, you need to run the infected program which at last causes the execution of malicious code. When you download a free software from the internet, the threat within it remain dormant and does not show any sign or symptoms. But the moment you install the free software, the malicious program also get installed along with it. This virus can also infect other PCs attached to network. .cndqmi File Virus spreads itself in other ways also like social media scam links, spam emails and attachments, peer to peer file sharing on the network, downloading funny images, video or audio files and so on.
What Does .cndqmi File Virus Do On The PC ?
The presence of .cndqmi File Virus on your PC makes the PC work abnormally. You will observe that your running application may freeze or crash sometimes. While working online, your web browser may crash and disturbance in the internet connection. Installed security programs and firewall will not work. Your bookmarked sites will be deleted and certain secure sites will be blocked by this .cndqmi File Virus.
Further, .cndqmi File Virus can also steal your sensitive data and information including bank details, passwords, user name, IP address, geographical location, etc. The malware may leave your PC exposed to other threats.
Scan PC To Delete .cndqmi File Virus Easily
Method 1 : Block .cndqmi File Virus From Task Manager In PC
Method 2 : Deletion of .cndqmi File Virus From Control Panel In PC
Method 3 : Start Your PC In Safe Mode With Networking
Method 4 : Delete .cndqmi File Virus From Registry Entry In PC
Method 5 : Block .cndqmi File Virus From Internet Explorer
Complete Guide To Delete .cndqmi File Virus From Windows XP
Method 1 : Block .cndqmi File Virus From Task Manager In PC
- Press ALT+Ctrl+Del buttons together.
- Choose Task Manager option.
- Then, select all the process related to .cndqmi File Virus from the running processes then click on End Task button.
Method 2 : Deletion of .cndqmi File Virus From Control Panel In PC
Delete .cndqmi File Virus From Windows XP
- Click Start button and goto and click on Control Panel.
- Click Add or Delete Programs option.
- In the window that appears, locate and Delete.cndqmi File Virusrelated programs.
Delete .cndqmi File Virus From Windows 7
- Press Window key present on the keyboard.
- Click Control Panel option.
- Click on Programs option from the Control Panel window.
- Select the .cndqmi File Virus executable file from the list of installed programs.
- Click on Delete option.
Delete .cndqmi File Virus From Windows 8
- Open run box by pressing Window+R keys together.
- Type control panel in the run box and hit Enter key.
- Click on Delete a Program option.
- Select programs related to .cndqmi File Virus and click Delete option.
Delete .cndqmi File Virus From Windows 10
- Click on Start button and select 'Settings' option from the Start menu.
- Select PC option under Settings.
- Click on App & Features option.
- Finally, Deleteall the unwanted programs from your PC.
Method 3 : Start Your PC In Safe Mode With Networking
Delete In Windows XP/Vista/7
- Click Start button.
- Goto Shutdown and click Restart button to restart the PC.
- Keep pressing F8 button when the PC starts booting-up.
- Here, goto Advance boot menu present on the screen.
- Choose Safe Mode With Networking option then press Enter key.
Delete In Windows 8/10
- Click on Start button and press Shift key.
- Click on Restart button -> Troubleshoot.
- Now, click on Advanced option.
- Click on Startup Settings option.
- Choose Enable Safe Mode option from the given list and click Restart button.
- Press F5 button for the option Enable Safe Mode with Networking.
Method 4 : Delete .cndqmi File Virus From Registry Entry In PC
- Press 'Windows+R' keys simultaneously to open Run dialog box.
- In the run box, type 'regedit' and click on OK.
- Find out all the registry files related to .cndqmi File Virusand Delete them.
HKEY_CURRENT_USERSoftwareMicrosoftInternet ExplorerMain Default_Page_URL
HKEY_LOCAL_Machine\Software\Classes.cndqmi File Virus
HKEY_CURRENT_USER\Software\Microsoft\Windows\CurrentVersion\Run .exe
HKCU\Software\Microsoft\Windows\CurrentVersion\Internet Settings\random
HKEY_CURRENT_USER\Software\Microsoft\Windows\CurrentVersion\Internet Settings CertificateRevocation = 0
Method 5 : Block .cndqmi File Virus From Internet Explorer
Deletion Of .cndqmi File Virus From Mozilla Firefox
- Open Mozilla Firefox browser and click on its menu button.
- From the menu, select Add-ons option.
- In the Add-on Manger tab, click Extension or Appearance panel.
- Select .cndqmi File Virus related add-ons then click on Delete button.
Deletion Of .cndqmi File Virus From Google Chrome
- Click Chrome menu present at the top right corner of the window.
- Click 'Tools' option -> Extension.
- Trace out all the extensions of .cndqmi File Virus.
- Click on trash icon to Deletethem from your PC.
Deletion Of .cndqmi File Virus From Internet Explorer
- Open Internet Explorer and click Tools menu.
- Click on 'Manage Add-ons' option.
- Click Toolbars and Extension tab.
- Select .cndqmi File Virus related add-ons.
- Click on Disable button.
- Finally, click on More Information button.
- Then, click on Delete button.
Deletion Of .cndqmi File Virus From Microsoft Edge
- Click on (…) button to open the menu of Edge.
- Click on Settings option from the drop down menu.
- Choose and click A specific page or pages option under Open with option.
- Select Custom and then put URL you wish to set the default home page.


text:
Tim Holtz Mini Distress Ink Pad #12
These mini ink pads feature the same unique, water-based dye ink formula used in the full-sized pads, but in the convenient stackable 1" x 1" pad. The raised felt makes it easy to use on smaller craft projects and can be re-inked with the coordinating distress ink reinkers.
Acid-free, non-toxic and fade resistant


text:
Thanks to Ian Baillieu for introducing me to today's poem...
(Poem #1818) The Orange Tree
The young girl stood beside me. I Saw not what her young eyes could see: - A light, she said, not of the sky Lives somewhere in the Orange Tree. - Is it, I said, of east or west? The heart beat of a luminous boy Who with his faltering flute confessed Only the edges of his joy? - Was he, I said, home to the blue In a mad escapade of Spring Ere he could make a fond adieu To his love in the blossoming? - Listen! The young girl said. There calls No voice, no music beats on me; But it is almost sound: it falls This evening on the Orange Tree. - Does he, I said, so fear the Spring Ere the white sap too far can climb? See in the full gold evening All happenings of the olden time? Is he so goaded by the green? Does the compulsion of the dew Make him unknowable but keen Asking with beauty of the blue? - Listen! The young girl said. For all Your hapless talk you fail to see There is a light, a step, a call, This evening on the Orange Tree. - Is it, I said, a waste of love Imperishably old in pain, Moving as an affrighted dove Under the sunlight or the rain? Is it a fluttering heart that gave Too willingly and was reviled? Is it the stammering at a grave, The last word of a little child? - Silence! The young girl said. Oh why, Why will you talk to weary me? Plague me no longer now, for I Am listening like the Orange Tree.
(1919) The eternal conflict between those who 'talk' and those who 'listen' (perhaps 'analyse' and 'feel' would be better labels, or 'think' and 'feel' in the terminology of the Myers-Briggs classification) is a theme that has attracted and inspired countless poets. What makes it particularly interesting is that the popular perception of poetry is that it should be about feelings - Wordsworth's overquoted "spontaneous overflow of powerful feelings" - but the very act of writing a (good!) poem, even if it is inspired by feelings, involves a significantly analytcal process whereby those feelings are translated into words. This is not to say that I don't enjoy such poems - today's poem was beautifully lyrical (as indeed was that most famous example of the genre, Whitman's "When I Heard the Learned Astronomer") - but I cannot help but think that the poets mock something that they will not understand. On another level, though, this was a very satisfying poem in that it speaks to the related (but subtly different) conflict between evoking and describing. And here Neilson displays an easy mastery of the form, lines like Listen! The young girl said. There calls No voice, no music beats on me; But it is almost sound: it falls This evening on the Orange Tree. show an appreciation of the fine line between calling forth a response from the reader's heart and overwhelming that response with the poet's point of view. Poetry along these lines contains an inevitable component of self-reference, so it is only fair to ask if Neilson's poem lives up to its own standards. And in this case, I feel it definitely does - the two halves of the poem are perfectly balanced aspects of a self-contained "a poem should not mean but be" whole, so that, in the end, the subtle magic of the words takes over, and the poem *is* the orange tree. martin [Links] Wikipedia page: http://en.wikipedia.org/wiki/Shaw_Neilson [Australian poet, 1872-1942] Brief biography and assessment from the foreword to his Selected Poems: http://www.middlemiss.org/lit/authors/neilsonjs/selectedpoems.html


text:
Sugar Shout Out August 7, 2012
Sugar Shout Out: Make Your Road Trip Delicious With Packable Snacks
- Healthy and packable snacks that make long road trips fun
- Sofia Vergara shows off a baby bump on set
- Postswim beauty fixes
- Hit the books: learn to style your back-to-school basics
- Beach house essentials that work year-round
- See Elizabeth Olsen charm Josh Radnor in the Liberal Arts trailer
- Video: Fun facts about Michael Phelps's new girlfriend Megan Rossee
- What can you expect to pay for an Olympic medal?
- Try a healthy vegan strawberry fudgsicle
- Celebrity accessory trend — beaded bracelets are all the rage!
- From pens to tablets: how school shopping has changed with technology
- James Bond's guide to pickup lines
- Stay cool all Summer long with ice-cream-making tools


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As the people of Haiti grow more desperate, it's difficult to understand why the outpouring of aid — from individuals, relief agencies, corporations and governments around the world — is apparently working so slowly.
We seem to have supplies, food, water, personnel and such on the ground. So why it is that no one appears to be in charge?
- James H.
Where is the Red Cross? I have heard about all the money that has been contributed by Americans but I have yet to see any Red Cross help from news crews who haven't seemed to have any trouble getting in.
- Mark R.
The chaos in Haiti has been described by those on the ground as "unimaginable." But let's try to imagine what the equivalent devastation might look like in the U.S.
Here's (roughly) what our country might be dealing in the first week of an equivalent scale of destruction:
The White House and the Capitol have been destroyed. Congress and critical government agencies overseeing finance, health and other domestic services have been critically impaired. Many of the government employees who used to work in those offices are dead.
There is no Pentagon (because there is no Haitian military).
With the risk of aftershocks and doubts about the safety of government buildings still standing, President Barack Obama holds his cabinet meeting outside in a circle of white plastic chairs.
There is no "situation room" set up to coordinate the government's response. There is no FEMA. The well-financed network of local "first responders" that Americans take for granted is gone. There is no well-supplied National Guard to call up. (Haiti's limited first response infrastructure was heavily damaged by the quake; many of its trained professionals were killed.)
The U.S. Interstate highway system has been destroyed (there never was one in Haiti), and travel by road is arduous.
The entire air traffic control system has been destroyed. Days after the disaster, it has been replaced by a small makeshift system that includes handheld radios. There is one functioning runway in the entire country at a facility about the size of a small regional U.S. airport. (Before the quake, Haiti's airport handled about three flights a day. Since the quake, that's up to 90 flights a day. But cargo planes filled with relief supplies circle for hours waiting their turn.)
The infrastructure to handle marine cargo has been destroyed at the major seaports — New York, Los Angeles, Houston. The only port left operable to serve the entire country is in Charleston, S.C., and it's not set up to handle large volumes of cargo.
Police and foreign troops are trying to maintain order on the streets, but looting and fires have broken out. The FBI building (in Haiti's case, the headquarters of the UN peacekeeping mission) has been destroyed, and hundreds of people, including the man in charge, have been killed.
As much as one third of the population (in the U.S., roughly 100 million people) are without food, water or shelter and limited means of acquiring it.
The death toll can only be guessed. In a country of 9 million, the loss of 100,000 souls in a single disaster is a little more than 1 percent of the Haitian population, or the equivalent of 3.3 million Americans.
Millions of survivors are in need of urgent medical attention; many simply won't receive it — even if relief efforts proceed flawlessly. Most local hospitals have been destroyed. The ones that remain have no supplies. Doctors have resorted to using hacksaws and vodka in place of surgical instruments and alcohol.
You probably don't have a savings account or credit card to tap to go live in a hotel for awhile — even if there were enough hotels left standing to get a room. You might try to stay with friends or relatives in the countryside (where, in Haiti, most people live on less than $2 a day). Or you might decide to flee across the border to Canada or Mexico, but you'll likely be turned back. If you do make it out, you'll need to find a friend or relative to take you in. You'll also have to figure out how to get there.
You are powerless to help your friends and family. Even though the world has responded to the horror by sending money, equipment, trained rescue and medical teams, there are massive logistical bottlenecks preventing people and cargo — food, water and medical supplies — from getting to those in need.
As a result, many relief workers and their supplies have to fly into Canada or Mexico, and then try to find a truck and drive across country — dodging impassable roads and bridges. They also need to bring their own fuel. Most gas stations across the country are out of gas; many of those with remaining supplies have no power to pump it out of the ground. (And they can't go to Home Depot and buy a generator.)
Foreign troops have arrived to help, but they are coordinating their efforts with dozens of other governments. There is no global "command center" to help things run smoothly.
If you're lucky, your house wasn't destroyed — but it may be in danger of collapsing. So you're probably huddled with friends and relatives in a makeshift "tent" city with little more than a blanket to shield you from the sun and rain.
If you're lucky enough to get food, water or medical attention, it will likely be from one of the rescue or relief workers who just arrived from dozens of countries from around the world. These workers are also trying to cope with the chaos. They probably haven't slept for days. Like you, they have limited access to information about what's going on.
You may or may not be able to use your cell phone — though that will probably be one of the first services restored. When it is, expect it to be overwhelmed again by millions of people from outside the country trying to find out if their loved ones are dead or alive. Because many of those lost have been buried in mass graves, husbands and wives, fathers and mothers, sisters and brothers may never know how their loved ones perished. (A few may learn the horrific details by seeing a photograph or video clip of an identifiable body on a foreign news report).
With all of the money, people and supplies flooding in, you might expect the chaos to subside in a matter of weeks or months as things begin getting "back to normal." That's not going to happen in Haiti. For one thing, "normal" before the quake was a country just beginning to try to emerge from decades of dysfunctional government and abject poverty.
The greatest risk to Haiti's long-term survival (if not revival) is that the world's 24-hour news cycle turns its attention to the next disaster, and the opportunity is lost to rebuild Haiti as a viable state. In a wealthy, industrialized nation like the U.S., it's hard to imagine the world turning its back after a disaster of such epic proportions. (Though readers in New Orleans might take issue with that statement.)
The past week's outpouring of money and aid is a good start. But rebuilding Haiti will take years. Once the dead are buried, the wounded attended to and food and water supplies restored, the real work will begin. That will be the truest test of the world's response to this horrific disaster.
© 2013 msnbc.com Reprints


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What About Parents?
Fremont staff and families have a long and productive history of effective collaboration enhancing the education of the students.
Our PTA provides a variety of activities that promote and enhance academic excellence such as sponsoring field trips, cultural assemblies, book fairs, Authors' Festival, and Spring Carnival. The PTA also sponsors the Technology and Science Labs.
The VIPS (Volunteers in Public Schools) program offers interested adults the opportunity to volunteer in a school or classroom of their choice. The process is simple and the rewards are great. Click on the link to the right to learn more about VIPS.
Fremont school has over 125 dedicated adult volunteers who contribute over 1000 hours of volunteer time each year.


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Homemade Soft Pretzels
Now that I'm home full-time, I like to make all kinds of breads for meals, family gatherings and just for fun with my daughters, Lindsay and Mariah. Both girls love to help when it comes to making bread, especially kneading the dough. This is one of their favorite recipes.
Total TimePrep: 50 min. + chilling Bake: 15 min.
Makes32 pretzels
- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/2 cup sugar
- 2 teaspoons salt
- 1/4 cup butter, softened
- 1 large egg
- 6-1/2 to 7-1/2 cups all-purpose flour
- 1 large egg yolk
- 2 tablespoons water
- Coarse salt, optional
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, butter and egg. Stir in 3 cups of flour; mix until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with foil; refrigerate for 2-24 hours.
- Punch dough down and divide in half. On a lightly floured surface, cut each half into 16 equal pieces. Roll each piece into a 20-in. rope. Shape into the traditional pretzel shape and place on a greased baking sheet.
- In a small bowl, combine egg yolk and water; brush over the pretzels. Sprinkle with salt if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 400° for 15 minutes or until brown.
Nutrition Facts1 each: 122 calories, 2g fat (1g saturated fat), 17mg cholesterol, 165mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 3g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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Aug 23, 2013
It does not taste like Pretzels at all... but it is very good bread!
Dec 14, 2011
Didn't turn out right.
Sep 27, 2010
This recipe didn't produce anything that tasted remotely like pretzels. To us, they tasted more like dinner rolls. As far as dinner rolls go, I'd give them 5 stars.
Aug 7, 2010
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