text:
Open Office 2.4 is Complete and Supports PDF/A-1
Open Office 2
The Open Office project has just released the final version 2.4 of its free office software.
Open Office 2
The release, which was originally anticipated in early March to coincide with CeBIT, was delayed due to a number of bugs.
Now the final version, which is equivalent to the code base of release candidate 6 has been published. One of version 2.4's outstanding features is its ability to export documents to PDF/A-1 (ISO 19005-1) format, which is designed for long-term archiving. Due to its status as an ISO standard, ISO 19005-1 is important for public offices. At the same time, the Base database component on Windows now supports databases in Microsoft Access 2007 format. Users will need to wait for support for further Office 2007 formats: they are on the roadmap for Open Office version 3.0 in the fall, as Jaqueline Rahemipour, the Open Office project leader Germany confirmed in an interview. Other improvements to version 2.4 include a master password which protects access to stored passwords. The Office Suite can now used HTTPS WebDAV to access documents on the Web. Additionally, the developers have reworked various details of the diagram module in line with user requests. Open Office 2.4 is available from the project website for Windows, Mac OS X and several flavors of Linux.
Issue 168/2014
Buy this issue as a PDF
Tag Cloud
Mozilla Labs Shuts Down
Mozilla's product think tank sinks silently into history.
Internet Giants Launch Collaboration to Improve Open Source
TODO group will focus on open source tools in large-scale environments.
Fedora Announces New Partition Manager App
New tool will look like GParted but support a wider range of storage technologies.
Mozilla Releases a New Firefox
New public key pinning feature will help prevent man-in-the-middle attacks.
Tool Predicts Which Websites Will be Compromised
Carnegie Mellon researchers say 3 million pages could fall down the phishing hole in the next year.
SSH Key Management Guidelines
The US government rolls new best-practice rules for protecting SSH.
Knoppix 7.4 Released
Klaus Knopper announces the latest version of his iconic Live Linux system.
PHP Attack Puts WordPress and Drupal at Risk
All websites that use these popular CMS tools could be vulnerable to denial of service attacks if users don't install the updates.
Heartbleed Bleeds On
According to a report, many potential victims of the Heartbleed attack have patched their systems, but few have cleaned up the crime scene to protect themselves from the effects of a previous intrusion.
Drone Brain Goes Open Source
DARPA and NICTA release the code for the ultra-secure microkernel system used in aerial drones.


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Tuesday, September 16, 2014
Over a long holiday weekend, a handful of unsuspecting sorority girls are left behind to enjoy their quiet sanctuary. The normal house staff has also departed for the holiday, leaving the girls to fend for themselves. Thankfully, someone was kind enough to send a temporary chef to cook their meals. However, when the girls start disappearing one-by-one, they begin to suspect something may not be quite right with the cook. ~ Baseline StudioSystems


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Sonic Youth, 1986
(Fuente: dsmnanarchy)
Haircuts in popular music
North By Northwest in neon.
Professor Astro Cat's Frontiers of Space
The bootilicous James Wilson (aka Jambonbon) has made this wonderful animated GIF of Astro Cat…. So awesome to see Astro Cat blasting off into space. Thanks, James.
Professor Astro Cat's Frontiers of Space is due out October 2013.
Telekinesis is Michael Benjamin Lerner, an indie rocker based out of Seattle who is currently signed to Merge Records. The band was signed toMerge Records in early 2009, and shortly afterward released the eponymously named debut album Telekinesis! on April 7, 2009.[1] Recorded in September 2008, the album was produced, mixed, and engineered with the help of Chris Walla (guitarist for Death Cab For Cutie), who also played on most tracks. They recorded one song per day on analog tape.[2]
(Fuente: Spotify)
Lindsay Zoladz writes about how Zooey Deschanel's music "ultimately transcends the Manic Pixie Dream Girl tag" in her review of She & Him's Volume 3.
Savages' debut album Silence Yourself is named Best New Music. Read Lindsay Zoladz's review.
Amigos, vamos a cerrar Luchador Records. Las cosas claras y directas, sin tapujos, directo a las pelotas. Es sin duda una mala noticia, lo sabemos, pero ya llevamos unos meses con la idea en la cabeza y ha llegado el momento de saltar del barco, antes de que las cosas se pongan más complicadas…


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What better way to experience life as a law student at the University of Washington School of Law
than to visit us at William H. Gates Hall? We invite you to take a tour of the building, visit and observe a law
school class, meet with the Office of Admissions & Financial Aid staff, and get
a real taste of law student life by spending time with our Student Ambassadors.
Visits and tours are scheduled through the Office of Admissions &
Financial Aid during regular business hours (weekdays from 9am to 5pm).
We recommend planning your visit around
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after the guided tour. The guided tour is given during the students' lunch hour when
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throughout the quarter. Hence, you will get a sense of our active law school
community as we walk around the building and Marian Gould
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Tours and class visits are currently unavailable.
We do not offer tours or class visits during Summer Quarter. Class visits and guided tours will resume in October, 2014. In the mean time, you're
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Applicants interested in any of the Ph.D. or LL.M. law programs should contact the individual program about visiting.
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Last updated 7/31/2014


text:
Elvio's in North Conway, NHName: Elvio's Pizzeria
Website: Here
Phone: (603) 356-3307
Address: 2888 White Mountain Highway, North Conway, NH 03860
Rating:: 4 Peaks
Before we purchased The Lodge, the members of our family made up a Pros and Cons list to decide if it would be a good family decision to make such a big move. It turned out that we each had a long list of Pros, but the only Con any of us could think of was moving so far away from the grandparents. Had we known about NH pizza, however, that would have been a Big #2 on the con side! Why is it that NH does everything else so well, but they just dont know how to make pizza?
(That was our opinion, anyway, until we found Elvios!). Their tag line is Best Pizza North of the Bronx, and their pizza really IS pizza! Elvios family emigrated to the US in 1925 from Naples, Italy and Catania, Sicily, opening their first pizzeria in the Bronx in 1940. Using old family recipes, they still make their pizza exactly the same way they did back then: each crust is hand-tossed to order and baked on stone decks. They use pure olive oil, whole milk mozzarella, parmesan and romano cheeses, Italian tomatoes, herbs and spices, and no sweeteners of any kind. It was delicious back then and its still a winning formula today If it aint broke, dont fix it! as the saying goes. Another good thing about Elvios is that they have free delivery to The Lodge! unfortunately, they are closed on Mondays and Tuesdays.
Elvios Pizzeria is located only a short drive into North Conway.
Get a Map Here
Jackson NH Hotel | Lodging Accommodations | Room Rates & Policies | Testimonials | Amenities | Innkeepers | Specials & Packages | Jackson Village
Jackson NH Events | Area Attractions | Dining Guide | Reservations | Driving Directions | Press Room | Contact Us
© 2010 The Lodge at Jackson Village. All Rights Reserved.


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A brew of challenging strength and complexity. Body is typically thick, color dark brown, with intense fruit and hop aromas and deep fruit and resin flavors. Most are cellared and aged like wine.
Reserve Series
Barley Wine
Alc 11.2% | IBUs 53
Class of '88
Barley Wine
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text:
Economical Upholstery Resource?
Good Questions
Sent by Anna
5 Comments
I'm about to start my upholstery project and I was told to go to Zimmans in Lynn. You can check their website at zimmans.com. I have not gone yet, but I was told they have an amazing selection of fabrics. My impression is that the store is not cheap. For really cheap fabrics (but perhaps not the gratest selection) try Sewfisticated in Cambridge or SewLow Discount Fabrics (www.sewlowdiscountfabrics.com)
Zimman's is wonderful for fabric and upholstery work, but they are not inexpensive. Budget fabrics can be found at Freddy Farkel's in Watertown. I hear they also do upholstery- worth checking out!
I always use Freddy Farkel for all my client projects. They are inexpensive and will pick up and deliver any pieces! Their work is perfect!! They have fabric at the shop or you can bring in your own, if you have a picture of the piece they will tell you how many yards you will need
Post on Craigslist. This may sound like self promotion, but I reupholster on the side, and found most of my clients on Craigslist.
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Costello is also considering a trip to Sarasota for his first glimpse of the club's spring training facility. Officials from the club's Florida home said they're not yet sure what kind of tourism bump they might see based on the 2012 performance.
- Baseball players on the move this offseason
- Some random Orioles thoughts: 40-man roster, Kubel, Pearce
- More Orioles thoughts: Roster move, Porcello rumors, more
- 20 key moments from the Orioles' season [Pictures]
- Orioles celebrate American League East title [Pictures]
- Orioles in September 2014 [Pictures]
See more photos »
Other existing season-ticket holders said they'll likely increase their orders for next season when renewal forms arrive in early January.
"I use many of the tickets for client entertainment, and when the Orioles were struggling it was difficult to even give them away," said Mark Eisner of Sykesville, a season-ticket holder since 1984. "Last year, client interest ticked upward, but the interest of my own family increased even more. Bowing to pressure from my kids, our plan renewal this year likely will entail more seats and more games."
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text: I'm saying, can others give me some reassurance that such a plan can work, according to my success criteria? And what, from experience, must I get right?You don't have a plan, so I'd vote for fail at this point. You need to be a lot more precise about what you want to do. Maybe spend a year working in a business role at Amazon.co.uk will help.


text:
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To perform a search, enter a keyword, phrase or item number in the search field and click "search."
We offer two ways to locate information:
Classic aromas of ripe cherry, pipe tobacco, cedar, spice and cola lure the taster to candied cherry flavors, finshing with soft leather and rich blackberry and plum.
Courtney Benham acquired the historic Martini & Prati winery in July 2003, which is now Martin Ray Winery and the home of their new Tasting Room. The Tasting Room structure, dating back to the 1900's, used to serve as a stable and bunkhouse where Italian immigrants stayed during harvest and crush. The winery also houses a 1 million gallon production facility that is used not only...Read More About Martin Ray
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the...Read More About Sonoma County
(cab-uhr-NAY sow-veeh-yawn) King of Red Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux,...Read More About Cabernet Sauvignon
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2010-08-11 / Events & Calendar
Blood drive to be held August 18
On Wed., Aug.18, Our Lady of Consolation Nursing & Rehabilitative Care Center, in conjunction with Long Island Blood Services, will sponsor a blood drive between the hours of 9 a.m. and 5 p.m. Our Lady of Consolation is located at 111 Beach Dr., West Islip.
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2 Masses Connected by a Spring
by orange300
Tags: equations of motion, mass, spring
|Share this thread:
Jun30-09, 09:18 PM
I was just wondering about this problem (this is not a homework problem or anything like that), and I'm not sure that I know how to solve it:
1. The problem statement, all variables and given/known data
2 masses, M1 and M2, are connected in the middle by a spring (spring constant k). How would I describe the force exerted by the spring on each mass so that the force is zero at some pre-determined equilibrium, outward when the spring is compressed, and inward when the spring is stretched?
2. Relevant equations
F=-kx (Hooke's Law)
3. The attempt at a solution
I have thought about putting the center (zero) of my coordinate system at the center of the spring, but I am not sure if this is correct. In other words, the displacement x is defined by the distance of either end of the spring from the center of the spring (at x=0). I set the equilibrium displacement at x=-3 and x=3 (3 units to the left of the center and 3 units to the right, respectively). Thus, when the spring is compressed (x>-3 on the left side of the center position, and x<3 on the right side), the spring exerts an outward force on each mass (left (negative) on M1, right (positive) on M2), so the Hooke's Law expression for the force on M1 would be F1=-k(x+3) and the expression for the force on M2 would be F2=-k(x-3). Similarly, the spring would exert an inward force when stretched (x<-3 on the left side, x>3 on the right). When the ends of the spring are at x=-3 on the left and x=3 on the right, the force exerted by the spring on either mass is zero
Ultimately, I would like to apply a force to one of the masses (a leftward force to the left-most mass, M1), add friction to the surface upon which the masses slide, and describe the equations of motion for the system, but I would like to be sure if I'm on the right track. I suppose my biggest hang-up involves the assumption that each end of the spring (on either side of x=0) is the same, which seems like an oversimplification, and the fact that the forces exerted by the spring on each mass do not balance.
I'm sure it is just something simple that I'm overlooking, but any help that could be offered would be appreciated.
Jun30-09, 11:21 PM
HW Helper
Hello, welcome to PF.
The centre of mass of the system experiences zero force. It would be convenient to take that as the origin. All the other points on the spring experiences tensional or compressional force. After simplification, you'll end up with something called a reduced mass, where you have to solve a single differential equation, instead of two DEs for two masses.
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All the news from the annual Google I/O event, including the latest on Android.
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AUTHENTIC BOTTEGA VENETA PURPLE WOVEN LEATHER CELL PHONE CASE POUCH PURSE MADE IN ITALY TCBo051
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Item Description :
Brand: Bottega Veneta
Made in: Italy
Code: 172765 V0013 5000
Style: Cell Phone Pouch
Dimensions (cm): w:8cm h:12cm (approx)
Dimensions (inches): w:3.2" h:4.7" (approx)
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Comes with:None
Item Condition : Outside : B Inside : AB
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Please check my list photo for size.
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text:
Categories > Original > Drama > Fulham - You're my new home
Fulham - You're my new home0 Reviews
This is a story about a girl called Ebony, who has run away from home to go live in Fulham. Along the way, she meets The Midnight Beast.
"Bloody hell!" I heard a voice say. I sat up, holding my head, my vision blurry. "Are you okay?" The voice came again, and I started to take focus on a tall, slender man stood in front of me. The first thing I noticed were his orange dunks, then his black skinny jeans, his 'Drop Dead' t-shirt. My head slowly rose, as I looked further up his body, and to his face. The first thing that stood out was his brown curly hair, topped off with an 'Obey' hat. I saw his deep brown eyes looking down at me. Slowly I turned away, placing my hands on the floor, and pushing myself back onto my feet.
"Sorry," I said, gaining my balance. I bent my back, back and then stood up straight. The pain was still there, but I tried to ignore it.
"I'm sorry," the man replied, smiling. I half-smiled, and waved goodbye. The man said bye and I walked away.
I walked past the entrance to the train station. My mind wondered for awhile. I didn't want to see her anymore, yet if I still lived in this city, some how I would run into her. I took a few steps back and looked into the train station. People were rushing around, hurrying for their trains. Nodding slowly, I started to walk in and bought a ticket for the next train to Fulham. This was where my best friend had gone to live, after moving away from Leeds. I'd go find her when I arrived. I quickly made my way to the station where the train was pulling up, and climbed aboard. I took a seat on the train, and pulled my bag off of my shoulder. It was the only thing that I had (apart from the stuff inside it). I placed it on the table in front of me, and took out my phone and iPod. The train was about to set off, as two boys sat in front of me. One of them I recognised from earlier. The guy I had bumped into. I quickly looked down at my phone, texting my best friend, telling her I was on my way to Fulham. As I did, one of the boys spoke to me.
"You're from earlier...you're the one I bumped into." He said. I slowly looked up from my phone screen and nodded. They were both looking at me. "Why were you running?" He asked me. I tapped my phone gently, not wanting to tell him the real reason on why I was running.
"To..catch this train. I might have missed it otherwise." My phone vibrated in my hand, giving me a reason to look away. My best friend had texted me back. I quickly replied. The boys were speaking. They mentioned something about a band. A band called The Midnight Beast. I looked at them. The other man was taller than the one from earlier, and had straight hair, but he also wore a cap. He was wearing a top that said 'Family' on it. He had a small beard and moustache. He saw me looking at him and smiled.
"I'm Stefan by the way, and this is Dru." The guy from earlier said. He had seemed to notice Dru facing me.
"And I'm Ebony." I said, smiling softly.
"Hello Ebony!" Stefan replied, waving. I laughed softly and put my ear-phones in, turning on my iPod.


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123cc, bhp, mph, Insurance group
The Vespa PX125 has essentially remained unchanged since its introduction in 1977, but it doesn't feel 35 years old. Subtle changes to keep the Vespa up to date and to get it through Euro 3 emissions regulations mean it feels similar to a modern scooter, only with a two-stroke, manual engine. It doesn't handle like a sportsbike - but a ...
1125cc, 146bhp, 154.85mph, Insurance group 16
Based on the sports Buell 1125R, the 1125CR is essentially a naked version of the same bike. As it comes it has one-piece handlebars to mimic clip-ons, but the pay-extra upright bars make more sense to ride with – far more comfortable, fits the naked bill. It has the Buell 1125R's full-fat 146bhp engine and, despite its unusual looks, the ...
1202cc, 90bhp, 125mph, Insurance group 14
Basically, perhaps very basically, the Harley-Davidson XR1200R is a good bike. Dynamically the XR1200R performs and handles better than any Harley before. It's brisk (if not exactly fast), fun to throw around and looks good, too. The main disappointment is that it's finish and spec is pretty crude and the XR1200R looks like its engineering came out of a Polish ...
1002cc, 145bhp, 165mph, Insurance group 16
The Yamaha YZF1000R Thunderace started out as Yamaha's last throw of the old school superbike dice, and resulted in the final incarnation of the FZR1000 EXUP. But ironically the Thunderace has proved to be a better big bore sports touring motorcycle than out-and-out superbike – albeit a humungously fast one. If you like your superbikes big and brash and with room ...
234cc, 17bhp, 75mph, Insurance group 5
For laid-back cruising, miniature style, you can't get much better than the Honda CMX250 Rebel. The engine's been around forever and the light weight makes for a gentle learning curve. The lack of power can soon become a problem, however, although cruising through town is a right giggle. Just don't try too much touring if you buy a Honda CMX250 ...
747cc, 73bhp, 128mph, Insurance group 11
The Honda CB750 F2 is not the most exciting motorcycle to leave the Honda factory but a competent, comfortable cruising motorcycle nonetheless. Adequate suspension, good riding position, top brakes and a strong engine are plus points but the Honda CB750 F2 is let down by average handling and a lack of real zest. Sadly, rather boring.
1180cc, 108bhp, 135mph, Insurance group 14
Originally more sportster than tourer, Hinckley Triumph's first bike slowly evolved into a fully-fledged tourer with a slightly sporty personality. The main change to the Triumph Trophy 1200 came in 1995 with a much-improved fairing and bodywork, as well as colour matched hard luggage fitted as standard. The Triumph Trophy 1200 is a proper, big (and tall) old school tourer ...
885cc, 84bhp, 119mph, Insurance group 13
The Triumph Tiger is a versatile tourer and inter-city commuter with the same rear wheel power as a BMW R1150GS. The Triumph Tiger is handy in the bends, rides easily and the wide seat, 24-litre tank and good screen put long-distance commuting and touring well within its capabilities.
1052cc, 123bhp, 155mph, Insurance group 14
The Kawasaki GPZ1100 is more sporty tourer than sports tourer. Launched with zero cutting edge technology but a honking great engine with a hearty midrange that makes rapid riding easy. On the spec sheet the Kawasaki GPZ1100 is an overweight dinosaur but on the road it's actually a great machine. Just don't go chasing the latest GSX-Rs on a twisty road.
996cc, 98bhp, 135mph, Insurance group 13
When you're looking for a big trailie-type the Kawasaki KLV1000 could be the answer you were looking for.
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In case you missed it last night, New York Yankees right-hander Michael Pineda turned into a deciduous tree on the mound once again.
I'm sure spitballing Hall of Famer Gaylord Perry approved. The man was a real-life Eddie Harris.
It's unknown whether Perry ever drank any of Jobu's rum though.
Overall, the Pineda situation hasn't reached Pine Tar Incident status quite yet.
On this date in baseball in 1985, Cal Ripken missed an exhibition game against the Naval Academy after injuring his ankle against the Texas Rangers the night before.
You think Lou Gehrig got hurt on pickoff attempts?
More importantly, do you think his disease was contagious a la fictional George Steinbrenner?
Nick Swisher signed with the Cleveland Indians today.
As a New York Yankee fan, I'm glad I won't be subjected to "Swishalicious"'s miserable postseason flailing anymore.
I will miss the sky-point after a double against the Royals in June and the tongue-wagging though.
Anyway, his pappy Steve Swisher is probably pretty hyped up, bro.
New York will miss your crazy shenanigans.
Our final memory will be of you horrifically misplaying that Delmon Young's humpback liner in Game One of the ALCS.
R.I.P. Marvin Miller, a man who helped deserving players like proto baseball-hipster Goose Gossage line their pockets with cheddar cheese.
R.I.P. Pascual Perez.
The perfect solution to the Yankees' shortstop conundrum following the severe ankle injury to "The Captain."
Former Athletic and current Tiger pitching coach Jeff Jones might look like a serial killer, but he is certainly succeeding in his day job of turning Detroit into a pitching behemoth.
I think his most worthy accomplishment, outside of his starter's miniscule postseason ERA, is turning Phil Coke into a useful Major League player.
Peanut Butter and Jam
Kenny Powers holding his robot like a baby is my new favorite thing of all time.


text:
Stay connected.
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Stay connected.
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This would be a cute tattoo! ^__^
(Source: a-sprinkled-donut)
(Source: trancegasm, via idontsleepbecauseof)
Everything most definitely happens for a reason..
You can paint a picture that is perfect with a brush stroke/ and find yourself surrounded in a circle full of cutthroats/ So listen to the story,really? really if you must know/ I put the world on hush mode, and labeled it as fuck hope/ Yeah, take those people off their pedestals/ Place 'em back on Earth, and make them scared like all the rest of you/ Put 'em in a catacomb, the way that they neglected you/ and shove 'em out the way, if they ever disrespected you/ See, thats the way I look everything/ A storage is trap thats hiding all your favorite memories/ but whats the use of storage, if it isn't worth remembering/ So look outside the lines, cause the truth is it'll never be/ So, can you show me wheres a happy kid?/I struggle with the practices,and find myself in accidents/ So tell me where the magic is, I wonder why you're asking him/ I'm walking on the glass and pins, i'm searching for my happiness/- and thats a bitter pill too swallow/ When you wallow in your pity, and you make yourself feel hollow/ and you know could do better, but you don't exceed tomorrow/ Instead pushing a throttle, you grab it right by the bottle/ Umm, and I wish I could ignore/ I would use this iron fist, and punch the eye out of the storm/ Grab the Devil by the horns, and expose the very evil/ Grab the honest by the heart, and i'll rip it out the people/ Yeah, and thats the honest fucking truth/ While you follow in a sleuth, with elaborating moves/ I will cherish all of you, from the reels of all our youth/ I myself become accrue, with your happines I grew/ Now I look into a mirror, and I see a work of art/ I have shovelled out the dark, coexisting in my heart/ So I shower you in charm, and suffocate you in my arms/ I continue to impart, even happiness is tart/
Definitely how I feel every goddamn day of my life..
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Music is my Remedy


text:
Authentic kolache recipe?
- Katie Nell Dec 6, 2006 09:45 PM
Crazy people all around me (not including my husband, thank goodness!) think that the Kolache Factory turns out good and authentic kolache... ick! I would like to make some authentic kolache for Christmas. Does anyone have any tried and true recipes? Thanks in advance!
My dad's Croatian and I'll be making a poppy seed filled kolache for him this Christmas. If you google "poppy seed Kolache recipe" you'll find one that sounds good from the St Anthony Croatian Catholic Church -- it's made its way to multiple websites. It's very similar to one I use from an old copy of "The Balkan Cookbook" which my dad pronounced to be just like his mother's. However, my dilemma is that the on-line recipes are for individual kolaches, while my family's tradition is a large breadlike confection rolled up jellyroll style. Are little 1 1/2" kolaches all the rage now? Here in Nashville, few people know what a kolache is, much less do we have a factory for them!
re: TNExplorer
You are lucky to *not* have the factory- I don't have a lot of experience with kolaches, (my baby-sitter used to make them when I was younger) but I would imagine that they are a disgrace to the authenticity of them! Thank you for the recommendation- I wasn't sure what to look for in a recipe, I might just have to add them to my Christmas cookie tray!
re: TNExplorer
There is confusion as to what "kolache" or "kolachky" are... In Chicago, the Czech community called them kolachky, signifying a small size. In my Chicago Rusyn home, we used the word for the same pastry your dad did. That's more correctly called, at least in Croatia and Slovenia, potica or povitica. Kolachy, Kolachky are generic Slavic term for "cakes." The small, pillows of dough with a bit of sweet topping, like lekvar or cheese or apricot, is Czech in origin. I make my mother's jelly-rolled version with a walnut filling.... I haven't made the poppyseed version. Visiting my relatives in my father's village in Slovakia, my cousin's wife now rolls them with a chocolate filling for her grandchildren, along with the traditional poppyseed and walnut versions.
re: gido
Thanks so much for the clarification. Since he lived in a mixed Slavic farming community in NW PA, I wouldn't be surprised if they exchanged some of the names. Regardless of what it's called, he appreciated the effort when I served up the pastry. Since the poor guy married a Southern girl and has lived south of the Mason-Dixon line for 50 years +, I try to make him an old country dish every now and then. I'll ask him about potica.
re: TNExplorer
If he's from northwestern PA and used the word kolachky for the poppyseed roll, I'm betting he had some Rusyn blood.... Or maybe he went to a Byzantine Catholic/Greek Catholic parish?
re: TNExplorer
What is wrong with living south of the Mason-Dixon line? I'm from a long line of Czech culture that started in SW Texas. We dropped off the boats in 1836, from Galveston, and settled the Mid and SW areas of Texas thru the Northern area of Mexico. Thank my German Czech heritage for influencing Tejano music with the accordians. chuckle.
Any way... While I like Kolache Factory, I agree.. it's not home. I can still taste grandma's fresh kolachky... mrmm. I am BLESSED to have True Czech bakery's in the Houston to Victoria area's. Run by.. yup.. Vacek's... When I cant get to the real placem The factory is like getting coffee at a gas station. While it's filling, it's just not my cappaccino. :)
We are Moravian decendants and our Kolache/Kolachky family recipes still live on. My Czech boss knew I was truely a Czech raised when I brought in real poppyseed sweet breads. chuckle. I'm also a wine drinker. He splits the country/people by beer drinkers and wine drinkers.
Now remember.. Slav's spread amoung about 5-6 countries originally. So if you are looking for Slav based foods, you will find an amazing mix of variety that you may or may not believe to be 'authentic'. I would doubt that the chicago foods were influenced more by Hungarian's who seem to think most of our Czech foods were created by them.
re: bjohnson71
Happy 2009 Hopefully you can help me with a Slav. recipe Growing up with Catholic Polish -Ukraine parents every Xmas Mum would lay on a large feast (Traditional Polish food), Anyway (my pal)Vera's Mum( known as Yugoslavia) would reciprecate in following January (celebrating St Lukes Day) with amazing Walnut & DobosTortes,Slices, Choc.Salami, & my fav."WHEAT"also had confectioners sugar VERY MOREISH.I kno WHEAT was soaked overnite, cooked till soft -after C.sugar added. Dana passed away taking recipes with her DOES anyone know wat I'm talking about?? Managed 2 get few recipes but not this I WILL B ETERNALLY GREATFUL 4 recipe Regards Krystyna
re: bjohnson71
Yay Texas! On this particular dish I couldn't care less about "authenticity" - I want my kolaches full of sausage and cheese and jalapenos, which I'm pretty sure is not the way they make 'em in the Old Country. DC seems never to have heard of these delights, so I pack up a dozen every time I go back to Texas to put in my freezer. Not the same as fresh-baked, but a welcome taste of home.
"Authentic" might mean "just the way we like them" so could you please describe the kolachky you are looking for? I have a bunch of recipes in church cookbooks from Chicago's Slavic churches and they vary widely. Some use yeast, some not, and some use melted vanilla ice cream instead of shortening. Imitating what I had bought in Chicago bakeries, I always made kolachkies with a yeast dough done like puff paste (dot with butter, fold, roll, repeat xxxx, then chill). All depends on what result you want. If you can say, I'll be glad to look up recipes and post them.
re: Querencia
Well, I don't really know- that's the problem! I vaguely remember them from my childhood, but I'm sure they were authentic because my baby-sitter was of Polish descent. I just know that the ones at the Kolache Factory *cannot* be authentic! I know, I'm no help! :-)
re: Katie Nell
Was the item you vaguely recall from childhood a kind of a yeasted roll with the filling in a depression on top, or was it a cookie kind of thing with the filling inside? (Or something different from either of those?)
If the crazy people around you are promoting the Kolache Factory I'm assuming the former (what I know from my trips through TX as "Czech-style") but there are really quite a lot of different things that all get called kolache, each quite authentic to a different cuisine. For instance, TNexplorer's Croatian-style rolled pastry is new to me, and I think that the Chicago style is not what those used to TX kolache are likely to be looking for (Polish style vs. Czech, maybe?)
re: Allstonian
A yeasted roll with the filling in a depression on top definitely... that much I remember! It seemed like maybe she made an apricot one and a poppyseed one, maybe raspberry.
The ones at the Kolache Factory are that type too, but just bland dough with pie filling in them... really icky! They also have yeast ones with like bacon, egg, and cheese or bbq-ed chicken in the middle... definitely bastardized versions!
re: Katie Nell
Those "bastardized" versions have been around south central Texas at least since I was a little kid, and that was much longer ago than the Kolache Factory. Specifically, a favorite of mine from the Hill Country is kolache dough wrapped around a jalapeno smoked sausage, kind of like a Czech/Mexican version of an English sausage roll. In fact, I have some New Braunfels Smokehouse cheddar-jalapeno sausages in the basement freezer that I'm going to turn into sausage kolaches for the New Years Day open house, now that I think of it...
Tell a person from the Hill Country that those aren't "authentic" kolaches and I'm not sure their answer will exactly be full of sweetness and light.
re: BarmyFotheringayPhipps
I'm not so sure I wouldn't mind a bastardized version if it were better quality, but the ones I've had have not been good, period.
re: BarmyFotheringayPhipps
Those aren't authentic kolaches.
Kolaches don't have meat. Klobasneks/klobasnikis do.
And I'd happily tell "a person" from the Hill Country or anywhere else that very fact. And if "a person" wasn't full of sweetness and light, oh well, the truth hurts.
re: Allstonian
Yes, All of the coutnries surrounding the Slav cultures. From Polish, to Czech, Romania, to hungry.. all have different varieties of what they 'feel' are true kolachky.
The Texas bakery's revolve mainly around the Czech, either Moravian or Bohemian, and even those can vary a little. Chicago I bet has Polish and Hungarian blends. Ohio probably revolves around Hungarian since my EX-mother-in-law is Hungarian and she called my Czech family recipes knock offs. She pissed me off a lot stating that everythign was always her cultures creations. No wonder the Bohemian - Hungarian wars last so long. :)
New York or the Far North Eastern New England states likely have truely blended styles but I would doubt if most of the different cultures blended and I would have no clue as to which cultuures 'authentic' won out the bakers war. :)
Remember, bakers used what they could get their hands on. What fruits, fillings, toppings could be gathered in their local area and turned into a pastry for breakfast/lunch/dinner. Ergo.. Authentic? The bread and style of creating is the authentic. What goes in or on the sweet bread is what makes it a taste of 'home'. Are you trying to maintain a cultural heritage, or merely looking to enjoy a kolache/kolachky. Find the fillers you prefer, and you have a taste of home.
re: bjohnson71
Plenty of Czechs immigrated to Ohio (like mine)...and of course the Bohemians who moved to Vienna and influenced baking with their recipes and skill :-)
A great cookbook on pastry and the traditions of cafe culture from the Austro-Hungarian empire is Kaffeehaus by Rick Rodgers. It's worth a look for his Dalmatian four-flavor kolacky recipe, which has typical Czech fillings like apricot, prune/plum, poppy seed, and farmer's cheese.
re: Katie Nell
The Kolache Factory's 'faqs' describes them as being Modern varieties of the eastern european bakery techqniques.
They are a franchise, and thus, will never be like a true small family bakery when it comes to 'authentic', but they do create a sweet bread and fill it with a variety of ingredients. Much like our ancestors did. So whose to say that they dont follow in the footsteps of giants?
They are not grandma's cooking, but they are tasty when I need a quick fix. :) I cant always spend hours in my kitchen making my own treats. :)
re: toodie jane
Hhmmm... I wonder what edition my mom has? Guess I better find out!
re: toodie jane
Kolatchen is a Dutch version of the Kolache/Kolachky.
Left over from the remnents of the Austrian Empire that spanned eastern europe and spread the culture around.
For a yeast kolachky "with a depression on top" I have used this recipe for fifty years: Liquify 1 cake yeast with 1 tablespoon sugar. Add 1 egg, 2/3 cup milk at room temp, and 1/4 tsp salt. Add 2 cups flour. Roll dough on floured boar., Divide 3/4 stick butter into 4 parts and dot dough with a quarter of the butter. Fold over like puff paste and roll. Repeat three times. Let rise in refrigerator for 2 hours to 2 days. Roll out. Cut into small circles. Lay close on cookie sheet. Make depression in center with fingers and fill with jam or any desired filling. Brush with a little egg beaten with milk or water. Let rise. Bake @ 400 10-12 minutes or until faintly golden. Dribble with powdered sugar icing. (Best to double or triple recipe.)
re: Querencia
Thank you very much... I will try them soon and report back!
katie.........i just read your request and had to reply. first of all, you will need to know what part of czechoslovzkia you are talking about. and, of course, now it is separated again. my maternal grandparents were from slovakia........bratislava area and came over on the boat around 1910. the kolaches with the thumb print are traditional from the czech or bohemian region, but from slovakia the kolaches are a raised sweet dough rolled out like a jelly roll, filled with either ground nuts(over seas it would be black walnuts) or ground poppy seeds. my grandmother was unfortunately always changing her recipe and it went with her to the grave. i do own a czechoslovak cook book isbn# 0-517-505479. my daughter has my grandmothers cookbook and it just says slovak cookbook, but i must say i haven't googled it. getting back to the rolls, they are baked, cooled and sliced crossways, then sprinkled with powdered sugar for serving. i have found a bakery in sault ste.marie,ontario called Superior Bakery that makes them ONLY at Christmas. they do take orders, but i don't know if they ship.............the problem would be customs and the time.(there is a large Croation population there). hope i was some help.
re: patti
Patti, thanks for the information! I had forgotten I even asked this question, Christmas was overwhelming with too many family functions! I have absolutely no clue what area of Czechoslovzkia, but I'm certain that they were the thumbprint variety and not the rolled variety. I think I will just have to test out some of the recipes above and see what I can come up- perhaps on a rainy/ snowy day. Of course, my memory is so foggy that anything will probably be a good result!
re: patti
a correction - "czechoslovakia" does not exist and has not existed since 1993.
Also a clarification regarding the disctintion between 'kolace' and 'kolacky' only in so far as far as Czech cuisine is concerned.
Kolacky refer to small cakes (about the size of a peppermint patty) made of risen dough and topped with various sweet toppings - prune butter, tvaroh which can be best described as a farmer's cheese that is then flavored with lemon rind and raisins (my favorite), or a sweet poppyseed topping.
Kolace are very similar in that they are made from the same dough and use the same toppings as Kolacky - but are much larger in size - almost like the size of an individual-size pizza.
re: patti
tonihatch - Well, if I am not mistaken, the county fair date was changed from summer to autumn, and that is when the ZCBJ ' ers started selling their kolaches.
My mother died in 1973 and I know when she made kolaches she also used lard; later in her life she switched over to Crisco because my brother-in-law had trouble digesting lard.
I moved to Virginia Beach, VA when my husband was deployed there. Since his ship (the Enterprise) was in the Gulf of Tonkin the last 15 months of the Vietnamese war, i celebrated Christmas by getting up early and making prune kolaches for my neighbors (mostly Navy families) for brunch.
Try a great cookbook "Cooking with Texas Grandmas". It has kolache recipes with several fillings. Got it at Barnes & Noble, try amazon too.
to join the discussion, my favorite filling for the center of the roll kolache, is prune. My mother made them, about 3 to 4 inches out of a white yeast, slightly sweet, dough, and in the final proofing, pushed a respectable sized indention in the top and filled it with a stewed prune mixture. Delicious. My aunts used to make various other fillings, peach, apricot, poppy seed, rhubarb, etc. But my favorite was definitely the prunes. I ate some made at the Czech festival held each summer in Wilber, NE and they were made of a dough like a danish, and it totally changed the taste. I didn't care for it at all. Now in my hometown, Caldwell, KS, the ZCBJ lodge always had a Kolache kitchen during the Sumner County Fair, and made thousands of kolaches to sell, and they are made with the yeast dough like my mother used. They are a very popular item during the fair! My father used to help with the baking of them, but my mother had died long before they started doing that. She was the most fantastic cook ever, and her kolaches were heavenly, light and the kind that made you want just one (or three) more. And as for her and daddy's jaternice! Well, I could eat that every day and feel I was in paradise!
re: luccia
With my husband's family having Czech (Bratislava, also) and Polish roots, I was introduced to a few different versions of Kolache. Someone mentioned one that was more like a jelly-roll bread, larger then the Czech kolac. That may well be the Polish version, as taught to me by my maternal-grandmother-in-law who was from Poland. The Texas version, as I understand, originated in the Czech communities in Texas and quickly spread throughout the state, taking on new forms and fillings as it became more commercialized. Marketing ploy-ugh! A very good, authentic Czech kolac in Texas can best be had in the town of West near Waco, one of the original Czech settlements with recipes that have been handed down for generations. And while some of their bakeries have gone the way of "modernization of selection", there are a few "purists" who remain faithful to those old recipes. The kolache I have enjoyed with my in-laws have always included sour cream in the recipes, both Czech and Polish, though the breading turns out slightly differently between the two. Both have a mild sweetness to them, the Czech version I am familiar with being lathered in real butter both before baking and immediately upon removal from the oven, while the Polish version was always brushed with a little whipped egg white and the lightly drizzled with a powered sugar/milk glaze immediately out of the oven. Filling for Polish kolache, the family favorites at least, were poppy or nut fillings (nut being either a pecan or walnut paste), and for Czech it was cottage cheese, cherry, blueberry, or sausage. When we lived in Texas, I cheated, using fresh Polish kielbaska sausage in the Czech kolache. But it was delicious.
re: luccia
I too grew up with prune kolache, but my mother made hers different. I think she used the same dough as her bread dough. She cut out squares and put prune in the middle and overlapped the opposite corners. Sometimes a little prune peeked out. They were nummy.
re: conniemcd
Hi, Do you have the kolache recipe, I am new to this site and never posted or whatever before. The Kolache I remember as a kid was, a yeast dough, it was very flaky, we made squares, put lekvar (prune) apricot, nuts inside. Then we took the corners and folded them over each other on the diagonal with some prune peeking out. However, my dad's family added lemon zest to the dough prior to rolling it out. Have you ever come accross this? and yes they were nummy. where would i find the recipe
re: teflondk
Welcome teflondk! Those sound amazing. I hope someone posts the recipe for you because I, too, would love to have it!
re: teflondk
Hmm, that sounds like maybe the polish version (kolacz or kolachky) which I think is supposed to be flaky? The czech versions definitely are doughy. I've never made one myself but this dough looks promising:
The way you described making it is how I've seen a few poppy seed kolaches though in TX it's usually done like a roll with poppyseed in the middle instead of the foldover thing.
re: luccia
Hey! No Way! Here I am looking for Something similar to Grandma's Kolache recipe (other than the way she told me...put in enough flour (how much?), you know until it's right... And getting recipes made with meat (ick!), or just not the good ol' Bohemian farmwife Kolache...and here you are from my Grandma's town! Yep, straight from Caldwell KS. My mom says that Grandma's original recipe called for lard. She stopped baking about 10 years before she died in 2005. Totally miss them and plan to try to make them soon. And I went to the Sumner County Fair in 1973, but don't remember a Kolache Kitchen. Maybe that was later.
re: Katie Nell
Can you speak and read Czech? I have a cookbook that my late mother brought over from that area, but I can't read or speak the lingo.
If you're from Berwyn, IL or vicinity, you may be able to get a kolache from Vesecky's bakery if they are still in business. It's been a while since I've been back there so I don't know about Vesecky's.
Sixty years ago Czech was the lingua franca of Cermak Road. Now the lingua franca may be Spanglish.
re: Katie Nell
Well, Dorothy, I just found out that you're from Kansas. Forget Vesecky's bakery...it's too long a walk from there.
re: ChiliDude
Yep, that would be a pretty long walk! I don't know any Czech either, unfortunately.
re: Katie Nell
drop by FOR a kolache, drop by FOR a kolache!! Oops!
This is the recipe I use. Well, I can't find my recipe at the moment, but I remember it contained just butter, cream cheese and flour -- no sugar or yeast. I also make them into crescents, so this works.
Super simple, esp for me, as I am NOT a baker!
BTW I am Polish. . .but I think this might be a derivative of the recipe off the Solo filling can, which is all we used for filling.
Just so you know, I signed up just to reply to this thread!
I am not Texan, but married into a Texas Czech family in a small Texas Czech community that takes great pride in its heritage. After we got married I decided I needed to learn how to make my husband's favorite comfort food, and I haven't turned back!
His idea of a kolache (which his family pronounces with a silent e) is what you described you want... the fruit or cheese filled pastries. This is the fabulous recipe that I started with:
My best advice:)
-use butter
-use whole milk
-you can use a stand mixer with a dough hook- it's hard to hand work the dough and underworking the dough will leave you with a less rich dough
-the flour will vary with humidity level... if it's too sticky you need to add more flour, and if you dont' have to spread down the dough hook with non stick dough too keep it from climbing up the hook you're not done
-don't skimp on dough.. this recipe makes 48 kolaches- no more no less, and by the time they go in the oven they should have plumped up to almost touching each other (that how the get squarish
Also a note on "meat kolaches". These aren't actually kolaches at all, but klobasnek (or whatever variation you like to call them). The Czech folks we know use kolach to refer more generally to all pies but never meat filled pastries. It's not a "bastardized" kolache at all- because its' not a kolache at all! They're very very tasty, but the name confusion is the fault of Kolache Factory commercialization.
re: ktbking
Thanks for the recipe link. I agree sausage kolaches are not 'bastardized,' they're fusion! No telling who first came up with them but the oldest kolache shop in Houston dates to 1956 and I've been eating them since the mid-70s. A recent kolache cook-off in Caldwell, TX, named a sausage-cheese-jalapeno kolache from a little bakery in Clute, TX, as the best in the state.
In many of the litttle towns in the Czech belt between Houston and the Hill Country you'll likely encounter at least one bakery specializing in kolaches, sometimes 2 or 3 in a small town. Traditional kolache shops are usually closed by mid-afternoon, Kolache Factory is trying to turn them into all-day noshes using very bad recipes - but what do you expect from a chain? I understand in Czechoslovakia they were a wedding pastry; here, they are mostly a breakfast pastry.
At Besetney's in Hallettsville I encountered a sausage and sauerkraut kolache which seemed Polish to me until I came across a sausage and sauerkraut klobase at a smokehouse outside El Campo, TX, which claims Armenian heritage.
re: brucesw
I am so thrilled to read this information about "meat kolaches." I grew up in Houston, and my mother used to make yeasted dough filled with sausage, cheese and green onions. They were AMAZING. She called them kolaches and claimed to have gotten the recipe from our Czech firewood delivery guy. I have been searching for a kolache recipe for years, but always came up with recipes for sweet fillings. Now I know that I was searching for the wrong term. Off to search for klobasnek!
re: brucesw
It's not "fusion." It's the wrong name. There's a name for it, and it isn't kolache. It's klobasnek, or klobasniki. Klobasneks are a whole hell of a lot easier to make because you really just need to nail the meat, and make sure you don't screw up the bread. Kolaches - actual kolaches - when made correctly are sublime, and there's really nothing quite like them. Very different than danishes, etc. But they're hard to do right, and when they're not done right, they're pretty terrible by comparison.
That's why the distinction between kolache and klobasnek is important - not because klobasneks aren't delicious, and not because Kolache Factory is evil or inventive for putting funky ingredients into a klobasnek. Those arguments miss the point.
re: ktbking
Thank you for the reply and thank you for signing up for Chowhound! I hope you'll continue chatting with us- it sounds like you have a lot to add to the conversation! Great tips! My mom has requested some, so I guess I better get on it!
Poppyseed Kolache
3 C. Flour
1/2 C. Ground almonds
1 1/2 tsp. Baking powder
1/4 tsp. Salt
1/2 C. Sugar
1 C. Butter
1 Egg
1 Tbs. Lemon juice
1 tsp. Grated lemon peel
2 Tbs. Water
1 C. Poppy seed
1/2 C. Milk
1/4 C. Honey
1/3 C. Chopped dates
1/3 C. Chopped nuts
1 dash Cinnamon
Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly. Combine the egg, lemon juice and water to add to the flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out each part on a floured board until it is 1/4 inch thick, and then cut into 4 inch square. Spoon about 1 tsp. Poppy Seed Filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 350 F for 15-20 minutes. For Filling: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often. Cool and it's ready to use.
Chicago is a Slavic town and its yard sales provide many cookbooks of the type put together by churches and clubs where members contribute recipes then the pages are bound on a spiral and sold as a fundraiser. I have at hand the 1975 book put out by "Narodopisny Krouzek UMS", a Czech organization, which has seven kolach/kolacky recipes. Some use a yeast dough, some a cream cheese-based dough, and others an ice cream-based dough (4 cups flour, 1 lb butter, 1 pint vanilla ice cream, no sugar).
If you would like to cut out part of the work, I found a great bread machine kolache recipe on Allrecipes.com. It tastes like my grandmother's kolaches, and that's a HUGE compliment. Actually, my dad told me he prefers mine! It's here, if you want it: http://allrecipes.com/Recipe/Kolaches...
Good luck!
re: bbinabq
My husband's family (Slovak) calls it Slovak Nut Roll but I have found the names Kolache and Potica. It is rolled up Jelly Roll style and then sliced diagonally. They always used English Walnuts although after investigating, I have heard of other fillings. It is a lot of work but I do it once a year and my husband loves it. I posted about their traditional Christmas Eve Dinner on another topic which has been the same meal, same way for over 80 years.
My grandmother grew up in Chicago (Berwyn, Cicero) with parents who immigrated from western Czech Republic (Bohemia.) She and her older sister would get together once a week when I was young and bake. Kolach to them was the long roll with filling, made with a yeast dough and rolled in jelly-roll style. The most common filling was poppy seed. It was sprinkled with powdered sugar after cooling and before it was cut. They would experiment with using fruit or almond paste fillings as well. Once they made it with a filling made from ripe dark purple grapes from someone's garden. My brother & I snuck into the kitchen and ate half a roll before it cooled and were ill that night! (drunk?)
The Kolachky were the small (4") round pastries which were made with the same dough as the Kolach: "little kolach" The indentations in the center were filled with mostly poppy seed, apricot or prune filling in our house. When our Chicago relatives visited they would usually bring some kolache from a Chicago bakery. One of our favorites was the cheese-filled one, which we didn't seem to have a good recipe for. They had some crumbs on top which I always thought were powdered sugar which had sat too long, but I guess they were made of flour and butter (reading some posts here.) I didn't like that part of the kolachky. They seemed to me to be a weekend brunch thing or a hostess gift, since that was how they were gifted to us.
The dough is stiffer than that of a Danish and doesn't taste sweet or have cardamon.
People use different doughs and our recipe used yeast. Some used the ice cream dough. I once made kolachky for a friend who said she was 1/4 Czech, but she said the dough was completely different from her family's. She did like my homemade fillings.
A Czech woman living here in Seattle bakes kolache for sale. She calls the jelly-roll style Kolach a strudel. The dough is the kolache dough, though, not a flaky strudel dough. She also makes a sort of coffee cake with blueberries on top that has a taste with which I am familiar. She makes poppy seed, cheese and a fruit kolachky.
I have had a rolled up poppy seed cake slice at a Russian bakery here, too, a Pierogi place. It is decent, but the poppy seed is sweeter than ours, maybe with honey added.
I worked with a Czech woman once who would rave about the family plum dumplings. I asked my grandmother about them, but she said they were too much trouble and her mother hadn't made them very often. I'd like to try making them one day. I think you need ripe prune plums, seed them, cover them with dumpling dough, boil them, and serve hot with sugar on top. The plum would squirt out juice and blend with the dough.
Back to the kolache. I'll look for my recipe and post it here soon.
re: amber9
amber9, your post makes me hungry for kolaches! I can't wait to read your recipe!
re: amber9
The plum dumplings you describe are also made in Hungary, and are called Szilvas gomboc. My grandmother used to make them for us, and though they were time-consuming, they were always worth it. She would put sugar in the center of the Italian plums where the pit was removed, cover them in the dough, and a sugary-plum syrup would form and squirt out when eaten. There's a great recipe for it on June Meyer's site (google June Meyer plum dumplings).
re: sparrowgal
Sounds delicious! http://homepage.interaccess.com/~june...
Wow, I was doing a half-hearted search to find information about Kolaches and stumbled upon this interesting conversation! I grew up in the midwest (WI) and my Mom was from Cicero (Chicago). Her family was Czech, but unfortunately, I don't know the specifics (she's still alive; I'll have to research some more). Anyway, I currently live in GA and my husband has been transferred to Houston, so on a recent visit, I noticed all of the different restaurants and bakeries that offer "Kolaches." I haven't yet visited any of them, but now I will! My memory of Kolaches (which we pronounced Kolachky) is of the small, round cookie with apricot on top...I have a recipe that uses a cream cheese base. I'm not sure of its origin, but again, will ask. So, now my curiousity is picqued due to all of the references of the Czech influence in the Houston area. I'm wondering if someone would mind giving the names of some of those areas as well as "authentic" Kolache/Kolachky bakeries in the Houston area? I can't wait to return!! Thanks.
re: ladybugjul
Best Kolaches in Houston is Lone Star Kolaches on Westheimer.
Don't knock it till you tried it - get the spicy chicken kolache.
No Knead Refrigerator Kolache
4 cup flour 1 pkg. Dry yeast 1 cup cold milk
½ cup shortening ½ cup warm water ¼ cup sugar
½ cup butter 1 tsp. sugar 4 egg yolks
1 tsp. Salt
3 Tbs. Sugar, 3 Tbs. Flour, 2 Tbs. Butter: mix until crumbly.
Measure flour, salt, shortening & butter into bowl. Mix as for pie crust. Dissolve yeast in warm water, add 1 tsp. sugar. Let rise until it comes near top of cup. Put milk in bowl; add ¼ cup sugar and 4 egg yolks. Beat together. Add dissolved yeast mixture to milk mixture. Pour liquid mixture into flour mixture, folding in until all flour is absorbed. Put on floured board and kneed into a ball. Put in a greased bowl; cover and refrigerate overnight or at least 4 hours.
Put dough on floured board. Divide into 5 pieces. Make oblong roll and cut into 12 pieces. Roll into ball and put on lightly greased baking pans. Cover and let rise to double. Do the same for the other pieces. When risen, depress centers, brush edges with melted butter, and fill with filling of your choice. Sprinkle with streusel. Let rise. Bake 375 for 10-15 min.
Kolache Press
To press down kolache, make yourself a cloth depressor. Cut a 7 inch square piece of cloth. Put 2 Tbs of flour in center and twist the ends together to make a tight ball. Tie with string or bread twister around tight right next to compressed flour ball. Use for pressing down centers.
Go to About.com and search Polish Kolaczki Recipe. Barbara Rolek is the author. These are the apricot- filled cookies where the dough is cut into squares, a dollop of apricot is put in the center and two opposite corners are folded over. Is that what you want? Oh, it uses the cream cheese dough. Funny, being as my ancestors are Hungarian, I always thought these were Hungarian cookies.
re: melssab10
I think there is a difference between kolache cookies http://kramarczuks.com/Bakery/Cookies... and kolache pastries http://kramarczuks.com/Bakery/Pastrie...
1 cake yeast
1/4 c warm water
1 c sour cream
5 c flour
1 tbsp sugar
1 lb butter
3 beaten egg yolks
1 tsp salt
1 tsp vanilla
dissolve yeast in water. add sugar. add sour cream. Sift flour and salt. cut in butter.
add sour cream mixture, egg yolks and vanilla and mix well.
shape into 5 balls.
Chill overnite.
roll out in xxx sugar. Cut into 2 inch squares. fill with 1 tsp preserves (or nut filling).
Pinch closed (wet fingers with cornstarch/water)
Bake on greased cookie sheet in preheated 350 degree F oven for 18 - 25 minutes.
(Bohemian origin)
Much like the United State of America, the State of Texas is the definition of a 'melting pot', with German, Polish, Czech, Mexican, Spanish, Italian, British, French and even African influences. We don't rely on a recipe, just because it's authentic. For the past 175 years, we've taken the best of all cultures and combined them. That's what makes us the greatest state in the union. We're totally accepting of all other cultures and heritages, because we realize it takes all of us to make the world go round.
Therefore, a delicious sour cream yeast roll a la the polish kolach, delicious seasoned sausage, a la our German cousins, a great strong cheddar, and the blessed presence of the jalapeno, per our parent and immediate southern neighbor, Mexico, combine to make just about the greatest food known to man. Delicsious soft yeast rolls, sausage, cheese and jalapenos; are you kidding me here? How dare any American use the word 'bastardization'. All Americans are bastards of the world, and ought, in fact, to be proud of it! We have the ability to take all of the best recipes and ingredients from all over the world; mix them together, and make something that the world has never seen before, but will never forget...
I can trace both sides of my family's heritage back to Europe. I also know that both sides came directly from Europe to Texas, and I feel luckier for it. Texas has always been much more understanding and accepting of peoples' differences than other places. So, I don't feel bad about our version of a the kolache being 'bastardized.' Our kolaches are Texan, and if being that makes them bastardized, then honey, so am I; And proud of it!!! God bless Texas.
re: lauranash
It's not about the filling... it's about them tasting terrible... at least in my experience at the Kolache Factory.
re: Katie Nell
A portion of my ancestry goes back three generations ago to Albania. They were run out of Albania, and settled in Basilicata, southern Italy. Pronounced "gool-yatch" (like 'Scotch'), the bread was yeast dough fragrant with fennel. Supposedly, black fennel seeds, wich are no longer available were prefered. The loaf was braided from three baguette-sized pieces of dough. Egg wash was used befor baking. As a kid, it was fantastic right from the oven. This was almost 50 years ago, and I've never seen anything close to it.
My father grew up in Cicero and was Bohemian/Czech. I have his grandmother's recipe. Like another respondent, we called them "Kolatchkys" but the spelling is just as you have it... Anyway, my recipe calls for lard, yeast, 1/2 & 1/2, flour and eggs. It rests in the refrigerator overnight. Then it is rolled on a towel covered in sugar. We cut them in squares, put preserves in the middle, fold up the corners and pinch in the middle. I was looking for some help with my recipe which is what brought me to this page... The dough can be difficult, after you roll it in the sugar, the first cutting comes out great, but if you re-roll the scraps, the dough does not bake as well and kind of melts all over the place. I think it is the interaction between the sugar and yeast... Here is the recipe, enjoy!:
1 lb lard
1 1/2 tsp dry yeast
1/2 cup 1/2 & 1/2 or heavy cream
5 cups flour
1 1/2 tsp salt
1 egg
3 egg yolks
Soften and blend lard in mixer.
Warm cream to 100-110 degrees
add yeast and stir to dissolve
add mixture to lard
add flour, salt and eggs
Refrigerate overnight
Roll on a tea towel covered with sugar. cut into 2 1/2 - 3" squares. Place preserves in center and form into bundles. Bake @ 375 for 15 minutes.
re: carolholda
Hi Carol
A lot like my recipe. Thanks for posting. Reassures me that someone else thinks of Kolaches similiar to mine. There is really nothing else that comes close.
re: calisandra123
I can never reroll the dough scraps either. One time rolled in the powdered sugar is all she wrote. My biggest dilemma is keeping the kolaches from unfolding in the oven. I have tried egg white wash, cornstarch, flour, water only; it doesn't matter. Same results. I think it has to do with the yeast causing the dough to unravel as it rises. I could use suggestions to get my kolaches to stick together.
re: calisandra123
I know. I just baked some today and half of them unraveled. I was also hoping for some tips to keep them pinched together at the top. You use powdered sugar- that's different... The original recipe I had also called for cake yeast. We can't get it in Florida, so, I did some research to figure out how to use dry yeast and make it work... I'd like to try your recipe with butter, but you are right, our recipes are very similar.
re: carolholda
Try pinching them back together when they are piping hot. As the preserves cool and solidify , the kolaches sort of get cemented together. Careful about your fingers though.
i like to make half of them with fruit and the other half rolled around cheese and pickled jalapenos (and sausage if you're into that).
For those of you wanting the jellyroll or bread type recipes, I've done a bit of searching and came up with Potica. I found a nice site with different variations of it at: http://www.poticarecipes.com
Hope this helps. They look good regardelss of whether it's what you're actually looking for or not!
I was lucky enough to grow up with kolaches served in my school cafeteria. My husband's Aunt Wilma was a school cook and we all waited for her kolaches. They were so tall that we would spoon the hot fruit out of the center before digging into the sweet dough. The dough was a soft, yeasty dough and had a sugar glaze. I have used a dough for cinnamon rolls that worked fairly well but not perfect. When we lived in Fredericksburg, VA we had a place called Kolached House that had good ones and yummy klabasnicky, which freeze well.
These are not authentic in any way but they are a delicious homemade version of the Texas style kolaches. You can vary the filling to your taste.
re: meerastvargo
Actually the dough is completely authentic. The strawberry cream cheese isn't traditional by any means, but it's also completely common now, and also completely delicious.
re: ktbking
Yes, I've started using that dough as my standard.
re: ktbking
Yes, I meant the filling was not traditional. But delicious! I am thinking of trying with sour cherry and cream cheese now that it is sour cherry season.


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text:
This is a FoafVocab issue, documented as such by linking it from the IssueTracker page.
* Status: Active (discussion on rdfweb-dev) * Owner: mortenf
For somewhat obvious social reasons, it would be nice to have a property that somehow gave indication of the age, birthday and/or birthdate of a person, first and foremost for birthday reminders. The origin of this issue is unclear, but at least Danny Ayers has suggested it in a mail to rdfweb-dev, with earlier mentions by danbri on rdfweb-dev and a later resurrection by Adam Atlas as well as an action follow-up by Libby.
Some want to express the exact date and time of their birth, some don't want to give out their age, some don't mind other people knowing their approximate age but don't want to receive birthday greetings...
At the same time there might be security reasons to think about, as semantic bots may soon be able to know your mothers birthday.
When thinking about the different options, it might be wise to also consider the microparsing issue -- whether it is easy to locate an exact date or easy to locate e.g. all dates with a given year, month, or day (or a combination thereof).
Usage history
danbri's original FOAF file uses foaf:dateOfBirth.
LiveJournal exposes information with foaf:dateOfBirth.
This option list is mostly gleaned from Libby's mail.
OneProp:: The simplest possible solution would be just one predicate, foaf:dateOfBirth (or foaf:birthday, but that doesn't seem to be in use anywhere, and could be confused with the yearly recurring event), containg a regular W3CDTF date (yyyy-mm-dd). This approach is also used by Paul Ford in his Hacking Congress column (schema), even if the date notation isn't W3CDTF. This approach is simple, but doesn't giver users much to choose from, and makes it hard(er) to query for e.g. birthdays next month or tomorrow (generally, usually you know the date of tomorrow).OnePropBis:: A variation on the date format for a single property is to allow an arbitrary ISO8601 date, as suggested by Ian Davis: ISO8601 lets you miss out a year by replacing it with a dash:
<foaf:birthday>--06-15</foaf:birthday>Looks a bit cryptic though. This approach is flexible for producers, but puts a burden on consumers, that need to handle many different formats.
TwoProp:: Another option is just two non-overlapping properties as suggested by Richard Cyganiak, one with only the year (yyyy) and one with month and day (mm-dd). This option makes it possible to cater for the no-age camp as well as the no-presents camp, at the cost of a more complicated query when you want the combination.
TwoPropBis:: A variation on the theme of two properties is the one suggested by Bill Kearney: Two properties, one with a complete date (yyyy-mm-dd), one with just month and day (mm-dd). This approach keeps the simple approach, and adds a predicate for those wishing to hide their age, again at the consumers disadvantage.
TwoPropSplit:: As suggested by Ian Davis, this is essentially the same as TwoPropBis, with the two properties being split (evenly!) between FOAF and the bio vocabulary: A new property foaf:birthday (mm-dd) and the existing bio:date (yyyy-mm-dd) used with bio:Birth. This option seems to hit a sweet spot, catering for most use cases, including giving the option of just supplying a year, since the bio:date property is based on ISO8601. The only potential use case not covered is a simple query for birthdays in a specific month, as pointed out by Benjamin Nowack.
ThreeProp:: Yet another option is three separate datatyped properties as suggested by Benjamin Nowack, one with the year (yyyy), one with the month (mm), and one with the day (dd). There might be a problem with using the datatypes, since relevant day type (xsd:gDay) suggests monthly recurrence, not yearly, as per XML Schema Part 2: gDay is a gregorian day that recurs, specifically a day of the month such as the 5th of the month. Arbitrary recurring days are not supported by this datatype. The ·value space· of gDay is the space of a set of calendar dates as defined in § 3 of [ISO 8601]. Specifically, it is a set of one-day long, monthly periodic instances. Without the datatyping, this option is the most flexible and at the same time still somewhat easy to consume, even if it does require a more complicated query for the combination.
Bio:: The bio vocabulary could be used instead. The date (or recurrence) still needs to be expressed, but the burden would then be on the bio maintainer. This options basically sidesteps the issue (although it's actually OneProp in another vocabulary, using yyyy-mm-dd), but one advantage would be the fact that there would not be a need for yet another property indicating place of birth, as that is integrated into the bio vocabulary.
iCal:: RDF/iCal might be an option, but the same datatype problems as with the ThreeProp options exist. Also, iCal demands that all parts of the date are indicated -- essentially an iCal-version of OneProp with iCal support (yyyy-mm-dd).
Potential Actions for TwoPropSplit
* A new property foaf:birthday is added to the FOAF vocabulary. * Accompanying term documentation is written (see also existing term documentation). * An FAQ-style weblog post is written, including examples and pointers to the bio vocabulary. * "Migration" of existing usage.
New property: foaf:birthday
<rdf:Property rdf:about="http://xmlns.com/foaf/0.1/birthday" vs:term_status="testing" rdfs:label="birthday" rdfs:comment="The month and day of the birth of something, in "mm-dd" form."> <rdfs:domain rdf:resource="http://www.w3.org/2000/01/rdf-schema#Resource"/> <rdfs:range rdf:resource="http://www.w3.org/2000/01/rdf-schema#Literal"/> <rdfs:isDefinedBy rdf:resource="http://xmlns.com/foaf/0.1/"/> </rdf:Property>
* The domain is rdfs:Resource, as there doesn't seem to be any point in limiting birthdays to people or even agents - bots, pets and projects can have them as well. On the other hand, the bio vocabulary limits events to just people... * This could be declared as an owl:DatatypeProperty, but the OwlClassFoafSpecIssue (which could cover properties as well) is still open.
Term Documentation for foaf:birthday
foaf:birthday property relates something, e.g. a
foaf:Person, to a string representing the month and day of its birth in "mm-dd" form.
<foaf:Person> <foaf:name>Jim Ley</foaf:name> <foaf:birthday>12-31</foaf:birthday> </foaf:Person>
It is also possible to express a persons precise date of birth by using the terms
bio:Birth, and
bio:date from the bio vocabulary:
<foaf:Person> <foaf:name>Jim Ley</foaf:name> <bio:event> <bio:Birth> <bio:date>1999-12-31</bio:date> </bio:Birth> </bio:event> </foaf:Person>
Note that there may be security issues with making birthdays and/or birthdates public. Sometimes this type of information can be used for identity theft.
This term was added at ... discussion ... decision ... meeting ... history documented in the wiki page BirthdayIssue...
Weblog post: The property foaf:birthday
As the term documentation, with the addition of some thoughts regarding the other options?
Migration strategy
* Step 1: Bug danbri to fix his file. * Step 2: Hunt down other people using foaf:dateOfBirth and get them to change. * Step 3: Determine current status of LiveJournal development and try to push the "upgrade" (hopefully including other improvements as suggested by crschmidt). Update 2005-03-15: work is being done!


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The 2014 IIHF World Championships began Friday, and so far, the United States is undefeated in round-robin tournament. Canada has split their first two games, losing the first before winning the second. A quartet of Buffalo Sabres players are representing their countries in the World Championships this year.
The US roster for the World Championships includes Buffalo Sabres defenseman Jake McCabe and a host of other NHLers. The team put up a pair of wins this past weekend against Belarus and Switzerland to stay undefeated in tournament play.
Team USA opened their tournament on May 9 with a game against home-country Belarus. McCabe had one shot and was held off the scoresheet, but racked up 14:07 in ice time as the United States won 6-1.
Goals for the US came from Brock Nelson, Johnny Gaudreau, Jake Gardiner, Colin McDonald and Jacob Trouba (2). Gaudreau led the United States with a goal and two assists. Tim Thomas had 20 saves. Belarus' lone goal came from Andrei Stepanov, with assists to Mikhail Grabovski and Alexei Kalyuzhny. Andrei Mezin had 19 saves.
Saturday, Team USA faced Switzerland in more World Championships tournament play. Once again, McCabe had one shot and was otherwise kept off the scoresheet as the US eventually won, 3-2. McCabe saw 13:34 of ice time in Saturday's win. Tyler Johnson, Peter Meuller and Craig Smith scored for the US, while Thomas had 27 saves. Swiss goals came from Damien Brunner and Denis Hollenstein, while Reto Berra stopped 35 of 38 shots faced.
Team Canada, meanwhile, has a pair of Buffalo Sabres players: Cody Hodgson and Tyler Myers, participating in the World Championships. Canada opened their tournament on Friday with a loss to France. Myers had one shot and two penalty minutes in 18:58 ice time in Friday's game. Hodgson had an assist and won 53 percent of his faceoffs; he also had two shots.
Brayden Schenn and Erik Gubranson scored for Canada, but a pair of goal sby Stephane da Costa and a goal by Pierre-Edouard Bellemare led France to a 3-2 victory. James Reimer had 26 saves for Canada, while Cristobal Huet stopped 34 of 36 shots faced.
Following the loss, Canada came back to pull out a 4-1 win over Slovakia the next day.
Hodgson had a goal, while Myers notched an assist in the win. Other Canada goals came from captain Kevin Bieksa and Joel Ward (2), while Ben Scrivens had 23 saves. Slovakia's lone goal came from Karol Sloboda, with goaltender Jan Laco stopping 24 of 28 shots faced.
The United States team will face Russia at 1:45 p.m. EST today. Team Canada also plays next at 1:45 p.m. EST today, facing off against the Czech Republic. The IIHF World Championships continue through May 26.
There's another Sabres player representing his country in the World Championships in Belarus: Zemgus Girgensons, playing on Team Latvia.
Latvia defeated Finland in its first game of the tournament, a 3-2 in on May 10. Girgensons won 8 of 15 faceoffs in the first game and had two shots on goal in 18:49 ice time, but failed to register a point.
Latvia then fell to Germany the next day, 3-2. Once again, Girgensons didn't register a point, but he won 10 of 17 faceoffs and had 16:40 ice time.
Next up for the Latvians is a game against Kazakhstan on Tuesday.
Tags: Buffalo Sabres Cody Hodgson IIHF World Championships Jake Mccabe Team Canada Team Usa Tyler Myers


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"A Two Bit Haircut"
ink & acrylic, 10 x 8"
woweee. I expect to see him move through a cartoon. I know: he looks like a cell floating over a background- that's it.
Coool! Love the flat colours against the textures!
I tried adding shadows to his face, but it muddied everything, so I went for more of a decal look.
soooooooo cool.
Thank you, Clara!