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SEO Toolbox
I thought it would be helpful to create a resource page that you can always come to for all of your SEO, inbound marketing and passive income needs. I recommend bookmarking it for your reference and convenience. Enjoy! MC
SEO Toolbox is a comprehensive resource of inbound marketing tools for small businesses, start-ups, bloggers and entrepreneurs. It provides an 'SEO starter toolkit' for developing an effective inbound marketing program for your business rooted in data-driven decision making, user insights and analytics.
Most the tools are free or include a free trail; however certain tools, such as email marketing software or website hosting solutions include a monthly fee.
If you look at nothing else on this page, these are the couple SEO tools that you should know about. I find myself recommending these tools again and again, in emails, comments and blog posts. I use them because they make my life easier and help me make money online, after testing couple different solutions.
Blogging Platform: WordPress
I moved from Blogger to WordPress over a year ago and it took my blogging to the next level. If you are starting a blog, I recommend you buy domain and hosting through GoDaddy, which makes it easy to set-up your blog avoiding many of the technical hurdles you may otherwise encounter. I use Woo Themes template called Canvas, which is light, responsive, and offers advanced customization.
Hosting and Domain Solution: Go Daddy
There are many domain and hosting solutions out there and you can probably find a cheaper option than GoDaddy, but do it at your own risk. One of the key value of using Godaddy is that they have amazing customer support. Literally you can call the support line and speak to a real person in minutes who will walk you through (word-by-word) through any technical challenge. If you are not a techie, go with GoDaddy. Make sure you search for 'GoDaddy Coupons' in Google to save couple bucks.
Email Marketing & Lead Generation Solution: AWeber
One of my biggest regrets when I started blogging is how long I waited before collecting emails AWeber is a fantastic tool to help you easily create and embed email opt-in forms into our websites manage your email marketing campaigns all in one place. I use it specifically in the right rail of my blog and to promote my ebook. I highly recommend you start with AWeber, or other email marketing solution, at the outset when you start blogging.
Social Media Marketing Tool: HootSuite
I had not used any social media marketing tool until recently when I realized how much time I can save automating content sharing and management of various social networks. HootSuite is a social media management system for businesses and individuals to execute social media campaigns across multiple social networks from one secure, web-based dashboard. Streamline team workflow with scheduling and invite multiple collaborators to manage social networks securely, plus provide custom reports using the comprehensive social analytics tools for measurement. Key social network integrations include Facebook, Twitter, LinkedIn, and new Google+ Pages, plus a suite of social content apps for YouTube, Flickr, Tumblr and more.
WordPress SEO Plug-in: Yoast
Install Yoast at the outset when you create your WordPress blog. It will help you install the key SEO metadata and optimizations without any technical or coding skills. This plugin is written from the ground up by Joost de Valk and his team at Yoast to improve your site's SEO on all needed aspects. While this WordPress SEO plugin goes the extra mile to take care of all the technical optimization, it first and foremost helps you write better content. WordPress SEO forces you to choose a focus keyword when you're writing your articles, and then makes sure you use that focus keyword everywhere.
Link Building Tool: Tynt
Did you know that 8% of content shared on the Web is through copy & paste? Tynt is a powerful tool that can help you increase SEO traffic, inserting your webpage URL when your content is copied and pasted into social networks, emails and digital media outlets. It also offers tracking functionality so you can see how your content performs. Every content creator should have it.
Keyword Research Tool: Google's Keyword Planner
the go-to tool for keyword research. Google's keyword tool allows you to locate keywords based on your actual search enquiries and volume. Use for keyword research and discovery, and to get ideas for your blog post topics and content ideas. While many advanced keyword research tools are needed for seasoned SEO pros (I listed them below), I find that Google's keyword tool is all a blogger needs to research and target the right search terms.
Analytics Platform: Google Analytics
If you are a small business or a blogger, Google Analytics is the only analytics platform you will ever need. Measure your website visits and conversions, advertising ROI as well as track your Flash, video, and social networking sites and applications. Make sure to synch with Google Adwords and Webmaster Tools to get full tracking functionality. Bonus, it's free!
Website Audit Tool: Screaming Frog
Screaming Frog software allows you to quickly analyse, audit and review onsite SEO performance of any website. It fetches key onsite page elements for SEO, presents them in tabs by type and allows you to filter for common SEO issues, or slice and dice the data how you see fit by exporting into Excel. Priceless.
Social Sharing Insights: SocialCrawlytics
I constantly use SocialCrawlytics to look at social sharing metrics for my blog posts. You can also use it to identify your competitors's most shared content. Social metrics, most shared authors, scheduled monitoring and a robust API – ALL FOR FREE!Haven't found what you were looking, check out a more comprehensive list of SEO, social media and inbound marketing tools below. If I missed any good tool, let me know in the comments section.
50+ Inbound Marketing Tools for SMBs & Entrepreneurs
Keyword Research Tools
- Google's Keyword Planner - Allows you to locate keywords based on your actual search enquiries and volume. Use for keyword research and discovery.
- Google Trends - Formerly Insights for Search. Shows you what is trending online and what people are searching for. Use for identifying trending keywords.
- Keyword Eye - Keyword Eye is a suite of affordable, fast, no-nonsense visual keyword and competitor research tools to help with your PPC and SEO campaigns.
- Keyword Discovery - Provides you with insights and ideas for keywords that helps you to improve SEO content, PPC campaign growth and performance.
- Ubersuggest - Get keyword ideas with Übersuggest the free keyword suggestion tool that makes good use of Google Suggest and other suggest services.
- SEMRush - Provides you with insights on how competing sites are performing in search. Use to check how competitors are ranking on keywords.
- Soovle – This tool was suggested by our community in the comments section of a blog post about keyword research tools. I tested it and I think it provides a nice visual way of aggregating keyword data from Google, Amazon, Bing, Yahoo, YoutTube and Answers.com. Helpful to identify niches and long-term keywords.
- Ad Preview Tool - Tool that allows you to preview unbiased organic rankings and paid search ads per any given keyword and geography. Use for checking keyword rankings.
Website Analytics Tools
- Google Analytics - Measure your website visits and conversions, advertising ROI as well as track your Flash, video, and social networking sites and applications. Make sure to synch with Google Adwords and Webmaster Tools to get full tracking functionality.
Mobile SEO Tools
- App Codes - App codes is your 'swiss knife' to App Store Optimization. With App Codes, you can perform App Store SEO, track your competitors, check out popular keywords, dispense your apps' promo codes effectively.
Content Marketing Platforms
- Contently - Contently helps creators—from individuals to Fortune 500s—to tell great stories. With tools for creating and showcasing amazing content, and by fostering connections between publisher and talent, Contently empowers storytelling that makes a difference.
- Newscreed – Content marketing platform to source quality content for brands (this tool requires a more significant budget)
- Whiz Press – This dynamic blog posting software allows you to search topics and select relevant articles or video for your posts. Add the royalty-free images you select, and streamline the process you use to create and post beautiful, dynamic content for your blog formatted for Facebook, Twitter, GooglePlus, Pinterest and Instagram!
Backlink Analysis Tools
- Open Site Explorer - Provides you with the ability to view the sites that are linking back to your website so you can strengthen your authority for better search engine rankings. A Pro membership is available providing users with comprehensive applications to further analyze data.
- Majestic SEO - Boasts the largest public index of its kind that provides comprehensive information on links, backlinks, domains, and keywords. Both free and paid registration options are available through the website.
- Ahrefs - Fosters site optimization through link, anchor text, and keyword analysis based on its own independent crawler and index which updates every 15 minutes on average. Monthly subscription plans are accessible for more thorough reports.
- SEO-Browser.com - Enables to see your website like search engines see it, and understand the component parts of a Web page.
- Ravens Tools - Houses a vast array of strategic SEO, social media, and advertising tools to strengthen your website's online presence. A 30-day free trial is available along with optimized memberships that can be integrated with Google Analytics accounts.
- Link Detective - Finds high quality and contextual links competitors are using through semantic markups and URL conversions to aid clever link-building.
- Link Research Tools – LRT platform has a variety of tools that tell you which links you need to get to beat the competition
Website Audit Tools
- Ad Planner – A media planning/research tool that uses inputs about users' target audience and key demographic to provide information about the websites they likely visit.
- Screaming Frog – Allows you to quickly analyse, audit and review a site from an onsite SEO perspective. It fetches key onsite page elements for SEO, presents them in tabs by type and allows you to filter for common SEO issues, or slice and dice the data how you see fit by exporting into Excel.
- WayBack Machine - Created by the Internet Archive, provides users with archived versions of websites called "three dimensional index."
- Alexa - Uses global web metrics to allow users to find the most successful websites based on category, country, or keyword and allows users to optimize their web presence.
- PR Checker – use this tool to conveniently check the PageRank of a domain. You can also use the widget below to check the PageRank of your site directly from this page.
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Webmaster Tools
- Google Webmaster Tools - Get detailed reports about your pages' visibility on Google.
- Bing Webmaster Tools - Get access to free reports, tools and resources to improve your site's performance in Bing and Yahoo search.
Social Media Marketing Tools
- Follower Wonk – A twitter intelligence tool that can be used to track and analyze followers, as well as search and find key influencers via twitter bios. Full analytical SEO and social tools can be accessed by subscribing monthly.
- Hoot Suite - Manages social media and messaging on a dashboard that integrates your brand's social networks and apps. Customizable analytics are also available and at a minimal monthly fee, full features can be accessed.
- Twitter Adder
– An automated twitter system that is touted as a "time saver". It can be set up to manage multiple Twitter accounts, tweet, search for new followers based on chosen criteria, add and manage them.
- Mention Map - an exciting web app for exploring your Twitter network. Discover which people interact the most and what they're talking about. It's also a great way to find relevant people to follow.
- Rite Tag – RiteTag empowers you to identify the right #hashtags to get your message further, getting your content out to those who are passively and actively looking for it.
- Topsy
– Social search and social analytics found in one indexed resource. Access, analyze and gain insight from years of Twitter conversations. This tool is also handy for measuring exposure, providing exact counts of terms and hashtags; and finding influencers narrowed by topic.
- Social Crawlitics - Identify your competitor's most shared content and find out who shared their content.
Pay-Per-Click Platforms
- Google Adwords - A paid Google advertising network that allows you to create ads, chose keywords and phrases to help drive people to your website. With nearly 68% of searches conducted on Google, Adwords allows ads to appear at the exact moment when users are searching for it.
- Microsost Adcenter - A paid Bing advertising network that allows you to boost ad performance by creating a brand new Pay Per Click (PPC) Bing campaign or by importing your existing Google AdWords campaign.
Link Building Tools
- Tynt - A powerful tool to help increase SEO traffic, Tynt inserts your webpage URL when your content is copied and pasted into social networks, emails and digital media outlets.
WordPress SEO Plugins
- Yoast SEO– A great tool for optimizing your website pages including content, images, snippet previews and descriptions.
- Acx Social Media - A simple solution to linking your business's social media networks to a highly visually compelling set of social media icons.
- FB Plugins – An essential plugin for those with a Facebook page; allows you install the Like option on your front (or other) pages of your website or blog.
- 1-Click Retweet/Share/Like – A one-stop-shop for quickly promoting or self-publishing content to over 20+ social media networks; updates your fans in real-time and allows them to share, like and retweet.
- Google XML Sitemaps - This plugin will generate a special XML sitemap which will help search engines like Google, Bing, Yahoo and Ask.com to better index your blog. Additionally it notifies all major search engines every time you create a post about the new content.
- Editorial Calendar – a handy calendar tool that makes it possible to see all of your posts and includes features like dropping and dragging posts and managing drafts and posts from multiple authors
SEO Browser Plugins
- MozBar - Download this toolbar to your Google Chrome or Mozilla Firefox browser to analyze (SERP) Search Engine results pages, onsite HTML tags and other SEO insights to make better optimization decisions.
- SEOQuake - Gives insight on competitors' page rank, link quality and domain age right from the SERP. This plugin also provides other SEO insights.
Blog Promotion Tools
- Triberr - Allows for blog syndication on a blogging/social media platform where other groups of bloggers with similar interests come together to share each other's content to maximize reach and awareness.
- BlogUpp! - A widget developed to help promote various blogs. Simply submit your blog URL and the widget distributes snapshots and builds awareness on other relevant blog pages.
Widget Creation Tools
- WidgetBox - Add engagement to your site, aggregate your content, and grow your audience with dynamic web widgets generator.
Local SEO Tools
- Yext - A local "power-boosting" SEO tool that focuses on providing the perfect location information for your small business. Yext ensures your listings are correct, updated, and properly monitored.
- Bright Local – Makes powerful SEO tools and widgets for local businesses
Landing Page Optimization Tools
- Optimizley - Use this to tool to run A/B and multivariate tests for your landing pages to improve conversion rates. Plans start at $17.
- Content Experiments - Formerly Website Optimizer, Google's free website testing and optimization tool, is not integrated into Google Analytics. It allows you to increase the value of your existing websites and traffic without spending a cent.
Infogrpahic Creation Tools
- Easel.Ly – Easel.Ly is a theme-based web app for creating data visualizations and graphics. The best feature is drag and drop navigation that makes creating, editing and customizing intuitive and easy.
- Piktochart - Piktochart is an simple and intuitive online tool for creating high resolution infographics and charts as part of any web marketing strategy. They offer six free themes with a good selection of graphics and the ability to use present graphics and templates.
- Visual.ly – Visual.ly is an online platform for creating infographics and diagrams that integrate seamlessly with social networks. They offer a community Marketplace that connects designers and motion graphics artists who specialize in the development of more customized infographics.
- Infogr.am – Infogr.am is a web-based tool with a user-friendly interface and a selection of great pre-designed themes for creating charts using real data. They offer 31 chart options that allow you to add your own video, maps and imagery as well as the ability to embed it quickly to a website or blog post.
Have I missed any other good SEO / inbound marketing tool? Drop a note in the comments section with any suggestions.


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Posts tagged anthropologie
Posts tagged anthropologie
Photo Credits: Tonie Christine Photography / Hey Wedding Lady
Black and White Chinese Frog Closure
I love the vintage classic look of a Chinese Frog closure. So when I found a shop on Etsy called b b Chris that sells Frog closures, it was love at first sight!
I love the color of this Blue Chinese Frog Closure. It would be great for the necklace in the tutorial below.
Today I want to share with you several fun tutorials using Chinese Frog Closures.
This necklace is so simple and easy. Lay out all your pieces. Depending on the length you want, it will take 10-14 closures. Take a needle and thread and sew the following areas from the back side of the closures.
I made some adjustments as I went. I wanted the necklace to be a little bit fuller in the front so I added one more frog closure to the bottom row.
To open the necklace just open the frog closure in the back. Now you have a great necklace that is very simple to create, yet makes a bold statement.
Chinese Frog closures are available in many colors and patterns. Here are a few styles available from b b Chris which would be fun for the Journal tutorial below.
Green Bead Chinese Frog Button
Journal Tutorial
I love keeping planners and journals. And recently I bought a journal that opens from the middle but it was too plain for my liking so I decided to dress it up a bit with a frog closure. Now the journal looks a lot more expensive than what I paid for and I love it.
This is an affordable idea for your bridesmaid gifts or even Christmas gifts.
Step 1: Measure the stretchable trim around the planner or book and cut
Step 2: Sew one frog closure onto one end of the stretchable trim
Step 3: Then sew the other closure on the other side of the trim
Step 4 (Optional): Take your hot glue gun and glue the back of the stretchable trim to the back side of your planner or journal. This way if you want to unhook your closure you won't lose or forget it.
Step 5: And you're finished, start writing!
The bride and groom pulled off a gorgeous vintage Anthropologie Inspired Do It Yourself wedding for 300 guests without the stress and anxiety that often accompanies DIY weddings. This is definitely proof that a dreamy Do It Yourself Wedding is very attainable.
*Photo Credits: Half Orange Photography
It's wonderful to see so many DIY projects that take advantage of the humble paper globe light. Just when I think I've seen them all, I come across a new one that I love, like this version created by Heather Jennings of Poppy Haus. While browsing her local Anthropologie store, Heather was inspired by two things: the ingenuity of the displays, all made with simple, everyday materials, and the Rhododendron Chandelier. Adorned with handmade, sculptural paper flowers, the chandelier is amazing, but at $898, Heather thought it would it be the perfect candidate for a DIY variation.
Luckily, Heather stumbled upon decorative cupcake liners with an optical, graphic print that provided the perfect amount of depth and texture. By layering them over plain liners, she was able to create a beautiful effect on these orb lights; the organic, anemone-like shapes look lovely up close, far away, unlit during the day and glowing from within at night. This project is a great example of the magic that can happen when you experiment with new materials and configurations. Thanks so much for sharing, Heather!
1. Assemble the lantern and place it top up in a wide, shallow bowl to act as a base.
2. Put a small dot of hot glue on the backside of a white cupcake liner. Starting about 1/2″ in from the wire ring at the top of the lantern, place the cupcake liner on the lantern and press until it is attached.
3. Continue around the ring, spacing the papers so that the circular bases are approximately 1″ apart, allowing the outer edges to merge and shape.
4. Apply the cupcake papers around the lantern in rings until you are 3/4 of the way down, and then flip the lantern over and gently place it back in the bowl, top side down.
5. Complete the underside, and fill in the bottom so that the papers cover the base opening.
6. Begin applying the petit fours papers, centering them inside each white paper. Three-quarters of the way up the lantern, flip it top side up. Complete the top side.
7. Go back through, gently manipulating the outer papers to the desired shape. I kept mine fairly organic.
8. Drop a light in, and voila!
Photo Credits: Design Sponge
(Source: zazzle.com)
We all know the zinc letters at Anthropologie, right?
Well they're totally cute but at $18 a piece, that just won't do.
My cousin Michelle decided we could make them ourselves by using paper mache letters she got at Joann Fabrics.
We sprayed it pretty heavy to get that blotchy uneven look.
And here they are hung up in Michelle's kitchen! We used doubled sided tape to attach them to the wall.
Ok next up! We then went for another look by mixing two colors together.
We used these two colors, first we sprayed the top coat in the lighter gold and then lightly sprayed some of the darker gold over it.
Here they are on displayed at Michelle's house.
I love how using two colors made them look a bit more aged and not so perfect.
This project was so easy and fun. The possibilities are endless…weddings, kids rooms etc.
(Source: merrybrides)
Materials Needed
A few things to note:
Thank you Morgan for sharing this great tutorial with us.

subset: commoncrawl


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South Carolina ETV
Montessori Schools: A Popular School Choice Option
Monday - February 28, 2011
Montessori schools around the state and nation are celebrating Montessori Education Week, commemorating the 104th year of Montessori Education. On this week's podcast, we'll be talking with administrators, teachers and students involved in both public and private Montessori Schools in South Carolina. Montessori programs feature multi-aged classrooms and foster cooperation rather than competition. Respect for others and the environment, and responsibility for one's own learning are cornerstones of the Montessori philosophy. Montessori teachers are specially trained facilitators who guide students to explore their world and think creatively and you'll hear how students are engaged in learning and in doing service for local and overseas charities. Celebrate the week and learn more about Montessori Education on this week's podcast.
PODCAST HELP - If you can't view the flash player, click here to open the mp3 file OR subscribe to the podcast feed.


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So… I have some exciting news to announce - my first application, Shortly, is now available for download on the Apple App Store. I'm only 18 and It's so exciting to announce this because it's been truly a long journey to creating this app and it seems that people are curious to how I came to the conceptualizing of Shortly. Well, this application is just all about being a teenager. While the first version doesn't fully represent all that I want the application to be, it's a start.
In three days, I self-taught myself basic programming languages (C++, Objective-C, JavaScript) eating nothing but a bag of Lays Potato Chips, Sour Patch Kids (the Watermelon kind) and a couple of bottles of Vitamin Water. I never left the room. I don't remember using the restroom. My eyelids never shut. I was obsessed with finishing this project.
And three weeks later, I did.
Don't get me wrong, it wasn't easy. I coded the application through a series of trial and errors and - at one point - I even gave up. I was done. I was done with the headaches from the bright screen and the unanswered emails from computer science professors across the country. But I fought through. Jack Dorsey once said, "It's really complex to make something really simple." You see, the application that I was trying to create has never been done before, which was apart of the drive to create this. There are a number of applications that simply tell you a weather forecast, but there are absolutely none dynamic in their approach to telling you what you really want to know - Can I do a certain activity or wear certain clothes? So this is what I wanted and this just fueled my desire to completing the application. And it happened :)
A lot of the application has to do with things that were authentic to myself and my friends. The activities and the colors are all a reflection of some of my favorites and I'm glad to see that it's some of yours as well. And the frozen yogurt cone (in homage to DC) represents innocence and adventure. My biggest thing in life is to never grow up too fast and live in the moment. I like to remember the days when things were so simple and (it's full circle because) this app represents all things simple.
So to you, I thank you for the support. I hope this application brings you nothing but happiness. - Tywan x :) Thank you.
I don't know why it is, but it certainly doesn't seem like a lot of almost 20-somethings are happy. I really can't even count how many times my friends have told me that they feel so alone when they're in a crowded room or how waking up sometimes feels like the least energetic part of their day. I mean, I get it more than anybody else. It's a crazy time in our lives. We come home from college feeling stifled and frustrated only wanting to go back. We're consistently agonizing over what the future has in store for us, especially with job opportunities. And don't even mention how the days seems to be getting shorter as we think about the friends who have turned into complete strangers due to misappropriation of time. But the secret to dispelling all of your worries and being properly happy is this; Everything in our life happens for a reason and the sooner you embrace that, the happier you'll be. It takes a while to really become comfortable with this adage, but it'll make your days brighter and your life better. Now, saying that everything happens for a reason doesn't mean camp out in your parents' basement until you get that royalty check for your bestselling book (that has yet to be written), but it does mean to live the life of your wildest dreams and understand that things happen in divine order. From what I've experienced, I believe that we benefit the best, not only when the stars align in our favor, but in the favor of others as well. It's the most radical approach to thinking about our lives because it's the most selfless. But when you begin to think like this, all that stress and unhappiness will dwindle down and you'll soon be smiling and laughing like never before. Life is honestly too short to be sweating the small stuff. I don't know how many times in high school I stressed about people who didn't want to be my friends or how my parents wouldn't let me go to that rock concert that everyone else was going to. Well, let me tell you, today I don't even remember the names of those "cool kids" and I'm old enough now to see the artists that I missed out on when I was younger (albeit better and more established because of the artists' years of experience). Life is just a fantastic journey and it all happens the best when you surround yourself with great people and even better thoughts.
Live to learn. Learn to live.
- Tywan
1. Friendships take time. – Before coming to college, I certainly wasn't under the pretense that making friends was going to be easy (especially since I don't party), but what I didn't realize was how hard it was going to be to find the ones who were really going to be consistent in their behavior and stick around. While it seems to be that everyone is seeking for new friendships, it's important to know your self-worth and identify with the people who make you a better person. That doesn't necessarily mean disregard those who aren't, but it just means to not be so quick to label. Once you give someone the label of 'friend', you give them power in your life. But, when that day comes that something goes awry in the friendship, you may find yourself saying the usual, "But I thought you were my friend." It takes a crazy amount of time to make friends in the real world. This isn't like high school where you see the same strangers, in the same class, at the same hour, of everyday and then they become less of strangers and more of friends. This is a time for you to figure out who you are and then apply that identity to other people. Listen to the signs (as small and quiet as they may be) that tell you if someone is not going to be a friend for you. We live in a time where everyone thinks that we should have hundreds of friends, when in reality after every stage in our life, we're only left with a couple (and we pray that they're the same ones as before).
2. You are lucky to have someone in your life that cares about you. – Although my roommate and I weren't necessarily friends during my freshman year of college, we were instantly very friendly to one another and cared about one another's well-being. This is an anomaly in the real world and the lesson is to embrace this when it happens. Unless you go to school back home, expect to be alone for a couple of weeks until you find someone else who's alone to (lol). Now alone doesn't necessarily mean that you're a recluse or a loser. It happens to everyone else. Just beware of the people who say they care for you, but don't necessarily show that they do. The old adage, "Actions speak louder than words" applies here more than ever.
3. Your parents are always your best friends at the end of the day. – Although I have great parents, we never grew to be as close as we are now. My mom seemed to be like my interactive daily diary in my first-year of college as we exchanged stories and lessons to one another. Now, the calls happen less frequent as the years go on, but it's important to have your parents as involved in your life as possible. For the most part, they're going to be the only thing that's consistent in your life. You don't see it now – But your relationships with your parents will be so incredibly awesome as life goes. You can't go through it without them. You're just not big enough to live it alone!
4. The world is a really big place. – You get dumped and agonize over the fact that you're going to have to see that person again every day – that thought, ladies and gentlemen, is so 'high school'. In the real world, when something like that happens, you usually never see the person again (or for long enough where you don't care about what they did anymore). It's kind of a funny or beautiful thing. So, brush it off and wake up every day happy and inspired by the new opportunities that await.
5. When people tell you who they are, believe them. – Okay, this is really a quote by poet Maya Angelou, but it's definitely one of my favorites for life. I don't know how many times I've heard stories from people said that people told them through actions or literally that they didn't really care about me, were liars, stole things, were unreliable, were users, or unfortunately, all of the above. One of the greatest lessons in life is looking for those signs and noticing them early on. It doesn't mean to completely remove the person from your life (*cough* never delete phone numbers because you'll regret it), but just be cautious of the trouble that may come. Trust me; this quote will serve you well in college and every facet of life.
6. Staying true to yourself is the best advice anyone can ever give you. – College is a place where it seems like everyone is trying to fit in. It's less worse than high school, but you find yourself seeing a group of people as the same person. While this may be a bit judgmental, this lesson isn't about what others are doing, but about what you MUST do. It's something that you're going to have to learn by yourself, but when you're miles away and you feel like there's no one to trust, always remember to be true to yourself. Know your morals and don't change them just because you want to be in someone's life for a couple of weeks. Because that first time turns into the twenty-fifth time and then you wake up one morning not knowing who you're looking at in the mirror. Just be good to people and yourself, and everything will work itself out at the end of the day.
7. Every. Single. Thing. works out at the end of the day. – Don't worry so much. Life's going to be great no matter what happens. You have to realize that everything happens in order with a purpose. Just work hard and know that everything's going to be great at the end of the day.


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We only had coffee here but it was great. Good for people watching on busy Challis st. Coffee was well made and had a nice nutty flavour.
Great food, excellent service. We eat here at least 1 or 2 times each week. Always great..... Breakfast is the best
Hipsters are fine and so is the food and coffee. Nestled in a small bunch of cafes SPRING stands out as good coffee and short orders. Take a look about from its street style seating with the passing parade being its greatest feature. GOOD coffee too.
Spring Expresso Bar makes the best coffee and chai latte that my family and I have ever had and the service was really quick. They even remembered how we had our coffees the next morning.
Wandering from Kings Cross to Potts Point, we found this lovely simple venue for breakfast and were very surprised with an interesting menu. The food was outstanding, innovative and decent value. It was so good we had to return to try the dinner which did not disappoint either. Give it a go.
Pleasant surprise in sydney... A decent latte! Also I had poached eggs with bacon. It was a really generous portion for 13 bucks. Service was a little unattentive and waitress said she needed a coffee to wake up this early. But other than that a good feed
If you own or manage Spring Espresso Bar, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.


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For just getting started in his MMA career, Matt Hemry probably could have it worse.
Hemry (3-0), a four-year letterwinner and all-state wrestler at Portage, is being brought along quickly by the team at Duneland Vale Tudo, where he trains with the likes of Keith and Justin Wisniewski, UFC featherweight standout Darren Elkins and Bellator MMA veteran Josh Shockley.
Hemry gets what arguably should be his toughest test yet after three pro fights when he meets Chris Haney (3-5) in the main event of Hoosier Fight Club 17 on Saturday at Porter County Expo Center in Valparaiso.
"Haney brings a lot of experience and toughness," said Hemry, who also is a math teacher in Portage. "He's more of a standup fighter and is taller than me. It's a clash of styles. This is a key match for me on my way to a big organization – a main-event fight looks great on a resume."
Hemry redshirted at Purdue, then wrestled there as a freshman and sophomore. But knee surgeries kept him from competing as a junior.
Still, that wrestling base has served him well so far, as has his jiujitsu game. Hemry has submitted all three of his opponents so far, all under the HFC banner.
"We still work all areas in our gym," Hemry said. "Wrestling is obviously my base and is pretty much instinct. I now see myself working at other areas to improve my overall game."
With Elkins fighting two weeks ago in Indianapolis, and Keith Wisniewski fighting last week in Brazil, both for the UFC, having fighters in the camp peaking at the same time as he needed to has been a help leading into his fight against Haney.
And while it would be easy for Hemry to get a little starstruck early in his career with the big-show experience level around him, he said it's a non-factor in the gym.
"I know in the back of my head I have something special (at Duneland Vale Tudo)," Hemry said. "We don't really talk about it or even think about it until it's brought up. We are never satisfied with saying, 'It's okay, he's a really good guy' whenever we have a bad round. All of us try to outwork and beat each other, and that is why our team is growing to an elite level."
Although Haney has lost four straight, they've been to quality competition – including Sergio Pettis, the younger brother of new UFC lightweight champion Anthony Pettis. Sergio now is a champion, himself, for Resurrection Fighting Alliance.
Haney hasn't fought since June 2012, but that doesn't mean Hemry is preparing for an easy road to getting his hand raised.
"I'd like another quick finish like my last fight," Hemry said. "Chris Haney has taken some good guys the distance, and I want to prove that I am a force – win the fight and make a statement at the same time."


text:
Dug back in the old archives via Proquest and found a menu of recipes from 1975, which looks like it may be the first. I can send a PDF if you e-mail me: firstname.lastname@example.com.
Bonnie, my eyes swelled with tears after I read your obituary of Marcella. Few years ago, I was gifted her famous book (The essentials of Classic Italian Cooking) by my hubby who realised that I'm looking up the net for recipes. After reading her book, I realised I had wasted many years not knowing of her book! Marcella lived up to her philosophy - simple cooking. No glossy photos, just several 100 pages of wonderful recipes with simple instructions. She even educates you, gives you insight on the Italian Art of Eating and I realised that there is no main course! RIP Marcella Hazan, the Italian culinary godmother! Would be great if you can share her 1st contribution to The Post!
Dug back in the old archives via Proquest and found a menu of recipes from 1975, which looks like it may be the first. I can send a PDF if you e-mail me: email@example.com.
Thank you! When I was digging into the archives, I found that former Food editor Bill Rice got to attend her week-long cooking classes in Italy. Envious!
I learned from Bonnie Slotnick, vintage cookbook dealer in NYC, that "Essentials" was a book that didn't go over very well with lots of Marcella fans. It attempted to cut the fat/calories in recipes she'd previously published, in addition to offering about 50 new dishes. Glad you are happy with it. She didn't use a lot of herbs, did she?
You might like reading her memoir, which I found in the public library. Victor captured her voice there, too. Lots of that commonsense wisdom.
RICH LANDAU AND KATE JACOBY: Try roasting half the cauliflower and boiling the other half- then take it home with some truffle oil - but to be honest I'm a huge fan of vegan versions of this. cream and butter are crutches I wish we could learn to live without. We use a touch of vegan sour cream for this with some of the blanching water and extra virgin olive oil. more flavor, less fat, no cholesterol
Are you making a bechamel or, more likely, a mornay sauce for your mac 'n' cheese? You can make it with low-fat (1 percent) milk. If you're using a recipe, can you forward it so we can see where you may have wandered off course?
That could work, so long as you're not like me -- I have an irrational fear of those torches. I've also used my broiler to toast marshmallows. You just have to keep an eye on them, because they'll go from nicely charred to a goopy puddle in a hot second.
I believe that James Lauby of Wine Spectator, source of that quote, was indicating that a great wine should make you want to dive in. Right?
RICH LANDAU AND KATE JACOBY: Hey there- the key to roasting cauliflower is cutting the peices evenly and making sure that they are all completley coated with a thin layer of neutral oil. also keep the temperature around 350-400 so that they dont char before the inside is cooked. as for seasoning - well the sky is the limit but I will take salt, pepper and garlic any day
If you check out the recipes for roasted cauliflower in my piece in today's Post, I give good tips for roasting. When you cut the florets, give yourself pieces that have a good flat edge on them, then place to oiled pieces flat-edges down on a parchment-lined baking sheet. (The parchment promotes browning but no sticking.) Roast at 375 degrees for about 20 minutes, less if you want more crunch. Then, transfer the sheet to the upper rack of the oven and broil for 5-10 minutes to get a good char on top of the pieces, too.
I've included the recipe below. Seems like between the 1/4 cup of oil, the moisture released from the onion and the shrimp and the tomatoes, you'd create just enough sauce to bubble in the oven. It's not supposed to be a really saucy dish. However, you can add a 1/4 cup water, or, better yet, do NOT drain the tomatoes, or add a little tomato juice or juice from canned diced tomatoes. Va bene?
Shrimp Baked in Tomato Sauce With Feta (Garides Saganaki)
4 to 6 servings
From Aglaia Kremezi's "The Foods of Greek Islands."
1/4 cup olive oil
1/2 cup finely chopped onion
1/2 to 1 teaspoon ground aleppo pepper or 1/4 to 1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1 1/2 pounds medium tail-on shrimp, peeled and deveined
1/2 cup finely diced tomato, drained in a colander for 5 minutes
2/3 cup coarsely grated hard feta cheese*
1/4 cup chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the onion and stir to coat. Cook for 5 minutes, or until softened. Add the aleppo pepper or crushed red pepper flakes and the garlic. Cook for 30 seconds, then add the shrimp. Cook, turning them frequently, until they turn pink and opaque, 3 to 6 minutes.
Stir in the tomato. Season with salt to taste. Cook for 2 minutes, until a sauce forms. Transfer to a baking dish or 4 individual gratin dishes.
Bake for 10 minutes, uncovered, or until bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes. Sprinkle with the parsley and serve.
* NOTE: If you leave feta uncovered in the refrigerator overnight, it will dry a bit and harden. The hard cheese can be easily grated.
Dave McIntyre says
My go-to winery for such requests is Cousino-Macul from Chile. Their basic line, now called simply Cousino, offers tremendous bang for little bucks. Try the merlot for a crowd-pleasing red. You should be able to find it at any Montgomery County Liquor Store and at major wine stores in the District.
Our under cabinet lighting guru, a.k.a. Jura Koncius, has halogen as well and testifies to their hot qualities. LED is prob better, she says, but wonders whether it's worth it to go to the expense of changing them as long as your halos are still working.
RICH LANDAU AND KATE JACOBY: The best way to store mass amounts of greens is to blanch them first. cut them into small managable peices and dunk into boiling salted water for about 3 minutes. they will keep for a few days in your fridge but if you if you have too much then just feeze them.
First of all, thanks for checking back in. That's so funny about your old squash! Glad it found a good home.
The rest of your question is fascinating because I JUST LAST NIGHT made a pasta with red pepper and squash sauce that might be just the ticket. It's going to be my Weeknight Veg column/recipe next week, so look for it! It might have more red pepper and less squash than what you're imagining, but it'll give you a good base from which to start experimenting. I added a little cinnamon and red pepper flakes for fall warmth.
Can't wait to try this recipe! I'm wondering if I can incorporate the potatoes and rutabaga I'm getting from the CSA this week - if I slice them thinly, can I just layer them with the cauli, or should I parboil first? How about the kale/chard I get every week - can I layer that in, or should I saute first to reduce the moisture? Thanks!
This gratin, I have to admit, is so delciously cheesy and caramely that it is hard to stop eating it. (Could be the cream, too.) You need to parboil the potatoes and rutabaga first. I would do them in cubes so you have an evenness of textures an everything cooks at the same rate of speed. Saute the kale first--the enemy here is water, as you not, and you want to get rid of as much of it as possible before baking.
You're in luck. The Red Apron location in Merrfield carries Nate Anda's guanciale. I would buy it while you can!
I am a little confused by the recipe in today's paper. Is this something to be served at room temperature, cold, or hot? You mention you can make the individual parts in advance and then refrigerate, but I didn't see anything about reheating. Thanks!
The carrots and lentils should be served hot and the harissa cold or room temp.
RICH LANDAU AND KATE JACOBY: If you have them shelled already then why not make a japanese chilli ? Use onions, chili peppers and garlic -- saute in sesame oil -- add the edamame, chopped tofu, cilantro and a touch of tamari. It's suprisingly good !
A few more ideas for you:
Spicy Almond Soba Noodles With Edamame.
Let's tap the peanut gallery. Anyone have a tip for this chatter?
Alternatively, you can try using the store locator on the Hershey's site, which apparently involves filling out a form, which the company will respond to via e-mail.
We can turn on a dime here at the Food section. Well, as long as that turning can happen before Monday night! Yes, we shuffled things around a little bit to get that piece in. Didn't take much!
BTW, did you read Bonnie's great obit of Marcella?
Interestingly enough, as I was calling local chefs, I noticed a distinct demarcation between older and younger generation cooks. The older ones -- the chefs who grew up in an era before regional Italian cooking was well known in the States -- beloved Marcella. Some of the younger ones did not have much sense of her import, which is somewhat understandable. They didn't grow up eating at Italian-American restaurants or popping open jars of Ragu sauce.
Although the caption under the photo of Ms Hazan says we can "find her Washington Post-tested recipes at www.washingtonpost.com/recipes," but what's the best way to do this? I used "Hazan" as a search term and only came up with two recipes, one of which was from a cookbook by her son. I'd love to see more if there's an easy way to find them.
I apologize! Was out the office yesterday and couldn't get these links functional in time. It's on my priority list today. Promise! See whether these recipe titles tempt your midsection. (We can add more, too.)
Blasut's Chicken Thigh Pasta Sauce With Herbs, Tomatoes
Fricaseed Chicken With Vinegar
Monte Bianco (a mountain of chestnut puree, chocolate and whipped cream. Ahem.)
Broccoli and Mozzarella Pasta Sauce
Pizza Margherita
Need a little more help here....what size pans/what ounce bags? Check the ingred label on your chips -- if there's any paraffin maybe you want to use baking/bar chocolate instead? (And what makes it Halloween-y, exactly?)
Something tells me orange-colored candies might POSSIBLY come into the mix. Call me crazy.
Loved the piece on cauliflower, one of my family's favorite vegetables. Best prep though, is florets coated with breadcrumbs that have been seasoned with Parmesan, garlic, parsley, and fry in olive oil. You can use egg or egg white first to make more breadcrumbs stick to the vegetable, but we don't. Make twice as much as you think you'll need, because everyone, including the cook, will be snatching them from the plate while you're trying to get them all cooked.
Oh, that sounds absolutely wonerful and I love the tip for coating with egg white to maximize breadcrumb crunchy goodness!
My mother used to top cauliflower with what she called Polonaise sauce, which is essentially what you are talking about. Brown breadcrumbs in butter with paprika, salt and pepper, then stir in some lemon juice. Garlic, parsley and Permesan cheeses are good additions to this.
Growers of such corn will typically tell you the ears are not food-grade, meaning they're not meant for human consumption. Some are even lacquered. But one enterprising chef tried to turn those ornamental ears into something tasty, and he had surprising results.
Sounds reasonable to me.
I love English muffin bread! Might you make three loaves and send one my way?
I would recommend roasting it in the oven instead to get more flavor, and throwing in a bulb of garlic while you do it, then puree the garlic in the mix as well. And maybe top it with some crispy spinach or kale, for some texture?
In his article about Rich Landau and Kate Jacoby, Joe mentions 'portobello, cremini ("baby bellas")'' and other sorts of mushrooms. This got me wondering, are cremini really are smaller portobellos, or interchangeable anyway? Or am I losing something if I use them instead of portobellos?
Creminis are indeed baby bellas... but to me they lack that meaty punch of their big brothers. They function more like a button mushroom with a little but more flavor. That being said- always buy the freshest product possible and if that's creminis - then its creminis for dinner !
I only learned about Marcella Hazan earlier this year, but after making a couple of her recipes (Bolognese Lasagna and Pasta e Fagioli Soup) I quickly become a devotee and plan to regularly return to my copy of Essentials of Classic Italian Cooking. I appreciate her exacting techniques for building flavor, including some good basics like simmering things uncovered rather than covered to concentrate their flavor. She will be greatly missed. Any favorite recipes of hers among the Food staff?
In "Marcella Says," she fries leaves of Belgian endive in pastella batter. Simple, and brilliant. See whether this description doesn't make you rethink any fear of frying: "For a crust that is cracking crisp and airy there is no batter that can equal pastella. . . . the pristine vegetable sealed by a deliciously crisp, firmly clinging, weightless crust."
I'm a fan of "Marcella Says," too, because her voice comes across even more strongly than in her other books (where it's mighty strong, too). Just love, love, love the tone. The recipe of hers that always stands out to me is risotto. Not any one in particular, just her instructions on how best to make it. You really feel like she's there with you in the kitchen when you read and do it. Made it that way many years ago and have never looked back.
I'm winging it here, but I think it gummed up earlier versions of nonstick pans. I use it on the eco-friendly ones I have and it seems to work fine, do no harm.
Dave's answer:
The Ingleside Cab is indeed quite good. I have it in next week's column in fact.
I don't know of any Virginia wineries making orange wines - at least not intentionally. Castle Hill Cider in Keswick does age some of its ciders underground in qvevri, and they are quite good. It's an interesting contrast to more traditional cider.
Well, that's something I have never tried.... and although I like your adventwerous spirit it doesn't sound like it would add anything except bitterness. (It's a pit, after all.)
Thanks so much for the kind words! We try to keep this home cook-friendly, but we really appreicate your ambition. Why don't you come work with us? :)
Good tips here. Using stock and then just finishing with some fat (sour cream, cream, butter) cuts down on the calories, too. I always boil my potatoes for mashed potatoes with garlic cloves, so I'm with oyu on using them for cauliflower puree, too.
God, I love the Interwebs. Welcome to irritant contact dermatitis! Apparently relatively common w/butternut and acorn squash, although I've never experienced it personally. Yes, gloves will prevent -- and apparently cortisone cream will ease.
Wow! Food is an art form, it need to appeal to you visually before you grab a bite. That crisped cauliflower with lemon Tahini sauce is just irresistible. These golden florets pairs with many sauces. Can you suggest some sauces so I can make multiple sauces for a party? Thanks in advance!
David's food = easy to make it look good. And there's also the fine work of regular Food photographer Deb Lindsey, who used to be a photo editor here at TWP.
Other sauce possibilities:
Catalan Tomato and Onion Sauce (Sofrito)
And the sauce from Fried Brussels Sprouts With Paprika-Spiked Dipping Sauce.
Barilla Pasta is in major crisis-management mode, based on this video from its CEO retracting his statements. Depending on whether you believe the executive, you could just hold onto your pasta. Or maybe you could donate it to a food pantry (is passing along damaged goods to someone else ethical? Hmm.) and buy Buitoni pasta, which quickly capitalized on its competitor's public crisis.
We're serving "melted figs" on our cheesecake. You can make them with any stage of ripe fig. Take off the stems, split them in halfs or quarters, toss them gently with a little brown sugar and port, then roast in the oven at 400 for about 8 minutes. Splash a little more port on top to deglaze when they come out. Delicious warm or room temperature, spooned on cheesecake, ice cream, etc.
Want. Now.
Glad to hear!
I like your idea of throwing extra veggies in the roasting pan. but since we have been talking a lot of cauliflower today - how about a simple roasted cauliflwer steak? just cut 1 inch planks of cauli - and roast wtih a neutral oil, salt, pepper and herbs until its tender. makes a great "statement" in the center of the plate and any vegetarian would be thrilled (we hate when we are afterthoughts!)
Love planks of cauliflower like this! I have a recipe in the new book for chicken-fried cauliflower. I lightly steam a plank, then sprinkle with smoked paprika, dredge in flour, pan-fry and top with a miso-onion sauce.
I think we need a little more guidance than that! What kinds of dishes are you interested in making? Or what ingredients do you want to use?
1) What are the best apples for baking? I make caramel apple bars every year and I'm just so confused on the best choice. I'm a fan of sweet over tart, but I know I need a mix. 2) I made the three chocolate upside down brownie pie. I think the ganache was too warm when I poured it. Any tips for cooling it off? Thanks!
This is a great apple chart from the almanac. I still find that Granny Smith apples are the best for baking. They have a nice tartness, they retain texture and aren't watery, so they are reliable.
As to the ganache, here is my tip for cooling it off: wait. Y0u just have to let it sit long anough for it to be pourable enough that it will coat the whole pie but not be so thin that it all runs off. You can also take the chocolate that has run off of it and repour it over the pie. If you are really in a hurry, you can stir the ganache in a bowl set over ice water, but there is a very smal;l window of opprotunity here before it becomes too thick to pour.
I'm sure the Modernist recipe is incredible, but my instinct is to keep it simple with mac and cheese. Try something like this one, adapted from a Cook's Illustrated recipe.
Also, c'mon, folks, have you or have you not looked at Jane Touzalin's fantastic Mac-and-cheese-o-matic graphic? Must-read. Must-keep. Must-use.
Worth checking.
I see LaTienda.com and Amazon have it online. (And I also see that you're not the first to be looking in the DC area.) Sounds interesting -- what are you going to make with it? I've just called 6 stories in VA/MD and nobody has it, either. Send your email to firstname.lastname@example.com and we'll see whether we can track it down through a Peruvian restaurant.
Glad you recognize how much work goes into veggies! :) We are big fans of a centerpiece on the table since that's how we all grew up. Try a large winter squash, cut in half and stuffed as your centerpiece. Big meaty portobello mushrooms are great too. Especially with lots of porcini gravy.
Fear not, as part of our big Thanksgiving package this year I'll be writing about my vegetarian feast last year in Maine. On the menu: sunchoke/celery root soup; polenta stuffed with mushrooms, kale and squash; Moroccan-spiced carrot/beet salad; other sides; and desserts of hazelnut honey pie, cranberry apricot pie, and Persian-spiced sweet potato pie.
Like I said earlier, there is not shame in blanching and freezing. It's better than throwing it out! In our cookbook, we have a recipe for a sensational kale spanakopita that will last several days in your fridge.
Doesn't quite make sense. It's just oil, right? Maybe it has to do with high heat, which is never a great thing for nonstick.
My husband built us a "What's for Dinner?" spreadsheet with a list of dishes, who makes it, whether it's a weeknight meal, etc. I think that might work for you, so long as you include which book the recipes are from!
You think that slight charred taste would still bother you once you crumbled it into granola and added honey and fresh fruit?
You asked for it, but once you read it you might agree with me--this is one of those things best left to someone else to make, lest you have an entire day to devote to it.
G Roasted Cauliflower Sandwich Recipe
1 Toasted Sesame Roll (9 inches)
Roasted Cauliflower
Paprika Lado-Lemono
Roasted Cauliflower
1 Cauliflower head chopped into 2inch florets
½ c vegetable oil
Salt (to taste)
Method: Roast 425º F for 10-12 minutes, stirring occasionally until al-dente and golden brown.
Paprika Lado-lemono
1 c lemon
1 c vegetable oil
½ c olive oil
3 tbl honey
1 tsp smoked paprika
Method: In a blender add lemon juice, honey, smoked paprika and salt. While the blender is on low begin to emulsify/drizzle oil gradually turning the speed higher as the oil is being added.
2 Spanish onions (cut in half and charred on a grill or in a sauté pan until they reach a dark caramel color but are not cooked all the way through)
4 Red Bell Peppers (roasted, skinned, seeded)
4 Garlic (clove)
1 c toasted almonds
½ teaspoon smoked paprika
White bread (2 slices, substitute with the equivalent of any other bread or omit for a gluten for a sauce)
Red wine vinegar (to taste) roughly 2-4 tablespoons
3 cups water
Method: Rough chop charred onions, peppers, and garlic. Sauté items in a medium saucepot, add almonds, smoked paprika, cook for 5 minutes.
Add water and bread; reduce by half on med/low heat.
Puree while hot.
Add a splash of red wine vinegar and salt to taste.
Charred scallion
Dill (sprigs) ½ c
Mint (leaves) ½ c
Parsley (leaves) ½ c
Arugula 2 c
Shishito peppers (Fried, until a they get a bit of color, discard stem, cool)
Pickled Shallots (Sliced) (Bring to a boil, 1 oz. sugar, 2 oz. vinegar, 3 oz. water and pour over the sliced shallots while still hot, cool and reserve)
Building the Sandwich
1. In small sauce pan heat 8 to 10 oz. of roasted Cauliflower with 2 oz. of Paprika lado-lemono (reserve hot)
2. Toasted Bun
3. Spread 1-2 oz. total of romance on bread (top & bottom)
4. In a small bowl toss together, all herbs, shishito peppers, pickled shallots, charred scallion and arugula.
5. To finish, place the cauliflower on bread and top with the herb mixture.
Thank you for the great recipes using cauliflower! Fall is my favorite season for all these great veggies. I also love using the cauliflower "rice" in any asian dish as well. The nutty taste actually adds value, in my opinion. My favorite cauliflower dish, however, isn't necessarily so good for you, just comforting: http://allrecipes.com/recipe/swiss-chicken-casserole-ii/ I make think slices of cauliflower, roast them, and use them instead of chicken as the base for this casserole. It is addictive!
That sounds like a decadent dish--I think I'd make my own veloute sauce with a roux, good chicken stock, garlic, herbs, etc. rather than go the condensed soup route, but subbing cauliflower for chicken is a great idea.
For those not familiar, Snallygaster is an annual craft-beer-and-food fundraiser for the Arcadia Center for Sustainable Food and Agriculture, a demonstration farm that serves as a teaching ground for kids and sources some of the ingredients for the Neighborhood Restaurant Group. There are so many great beers on the list this year, I don't even know where to turn. I guess I would look for one that just doesn't taste like pumpkin-pie beer!
Hi! Big fan of Rich and Kate and Vedge- especially after seeing him on "Chopped"! I've been a vegetarian for 10 years and while I have eaten tofu all along I'm just recently getting into tempeh. While I feel like tofu can easily mix into any dish as its mostly flavorless to begin with, I find that tempeh has much more of an original "flavor" and its not as easy to mesh with other things. I was wondering if you had favorite "flavors" or types of foods you thought mixed well with tempeh? (ie- citrus, spicy asian, etc.) .....Thanks!
Thanks so much! I am just getting into tempeh too as I've always been more of a tofu person myself. I think the nuttiness of tempeh lends itself easily to South Pacific and SE Asian cooking. Coconut milk is a perfect match. But that said, the dish I made on Chopped worked like a charm with those Italian flavors. Try it with a steak spice sear on it.
Kate here. I loved a dish Rich had on the menu years ago. A Spanish dish. He braised the tempeh, then coated it with a garbanzo batter and fried it. Served it over black lentils, with a preserved lemon cream, and topped with a hearts of palm-stuffed piquillo pepper. There was a pool of tangy green salsa verde on the plate too. I loved the salty/sour punch...
Holy Moosewood, that sounds good.
Yes, it was the talk of the Rosh Hashanah-Yom Kippur break-fast dinners I went to in Sept. (Always talking about the next opp to eat Jewish.) In my life I can't remember a time when it's hit on the first night, although it must have. Anyway, sweet potato-latke-ing seems indicated. Frying the turkey? Adding apple cider doughnuts to the groaning holiday dessert table? Only good things -- and better gelt, perhaps -- can come from this.
Even though she says she doesn't need it, I thought it would be nice to send a food care pkg to my sister and brother-in-law who are both "non-essential.' I live in MA so it would have to stand up to the mail ( next day is OK). Bonus if WaPo or chatters have recipes for something veg and savory as compared to sweet.
Sounds like the recipe is off. I'd suggest looking at other recipes for mornay sauce, like this one, and see if there are flaws in the one you're using. Do you make a roux first, by chance? If not, the sauce will not thicken properly.
What you need to be thinking about are the portions for the part of the meal that has the most effect on your waistline: the carbs and the fat. For example, the rice or pasta with the stir-fry should preferably be only about 1/2 to 1 cup, the beans up to 1/2 cup, the nuts just a tablespoon or two, the cheese no more than an ounce or two. But you can have plenty leafy greens and other non-starchy vegetables without having to worry about them.
I suggest that you think about a program like Weight Watchers that helps you figure out portion sizes of various foods for your body type, size, age, gender, etc.
It would affect the texture. But perhaps if you defrosted and whizzed it up again, perhaps with a glug of olive oil and some lemon juice (maybe even an ice cube or two, a trick I once learned from a great Lebanese cook), it'd come back for you.
A quick Google search turned up this Pakistani spinach recipe, which, as you suspected, does not include cream. It has ghee in it, though. Does this look closer to what your son had?
Go ahead and cook/blanch the rest of the squash, then you can freeze till you need it.
Thank you so much for that. Surrounded by our friends and family, Michael and I could not have asked for a more perfect wedding, thanks largely to Fabio and Maria Trabocchi and the entire staff of Fiola Restaurant.
Joe will tell you - the chocolate pot de creme is super easy. And it sets up very quickly. I also used to make "unfried" ice cream on our menu years ago. Grind up tortilla chips in the food processor with cinnamon and exta salt. Sear banana slices on high heat in neutral oil, deglaze with dark rum. Roll vanilla ice cream in the tortilla chips, top with the bananas. You can build more of a sauce in the pan with agave and lime. Delicious. For extra crunch, sprinkle with toasted brazil nuts...
Yes, it does. Love that pot de creme! I actually made it again over the weekend without the beets, and it's good that way, too! So easy with just the chocolate, coconut milk and cornstarch! The beet gives it a little undercurrent of earthiness, but you can do it plain, too. I drizzled mine with really good olive oil and smoked sea salt; that was pretty fantastic.
She told us! Great idea, and so noted. Deets.
Marcella was my kind of cook. I love salt, but I realize others don't, particulary those with high blood pressure. I suspect reducing the salt by 3/4 in her recipes would result in dishes that don't appeal to me. I'd end up adding salt at the table.
Easiest thing in the world! Just roast the fennel first to caramelize it and bring out lots of flavor. Then puree with a little veg stock, olive oil, salt and pepper and vegan sour cream...
Just called them. They have aji amarillo pastes, but none that mention the huacatay.
Haha, he would probably love to. It's super-easy, though. Basically one spreadsheet we share on Google Dogs -- colums for dishes, type of cuisine, chef (hehe), weeknight (yes/no) and vegetarian (yes/no). It's not complicated at all. Just add a column for source and you're golden!
Noted! We're unveiling a new design for the database, so we'll pass this along, and if it's not too late...
You would come home with a baking dish licked clean, I'd imagine.
call 2o2-334-7575 after 4 pm today and we'll talk through it.
I suspected we'd see some orange, indeed!
Freeze it in a zip-top bag. IMHO, gotta get past that rigamarole attitude. It takes less than you think to water-bath/preserve that way. Inserting happy face here. :)
The Washington Post's Tomato Braised Cauliflower is one of my favorites. The first time I served it, my husband said "Why didn't I know cauiflower tasted this good before?" I've made it for dozens of people and always have to give out the recipe.
I lived through the onion/no green specks in food phase in my house. You might be able to get around the former, I found, as long as you cook the onions to sweetness/puree consistency. Or start working onion powder into your pasta sauce.
Well, we included two recipes from "The French Slow Cooker" in our database!
Slow-Cooker Prune Custard Cake
Slow-Cooker Spicy Curried Pork
Thanks for the tip on 3 Little Pigs. I like that place.
As for healthy cooking oil replacements. That's not as easy to answer as you might think. I don't mean to pass the buck here, but I would do some online research on oil comparisons. Many sites will tell you the saturated fat as well as the monounsaturated and polyunsaturated fat content of each oil, as well as the smoke point of each. Then you can decide which one works best for you.
That's a good idea--maybe spray lightly with cooking spray and broil it briefly to get color on it fast, I'm thinking?
It does make sense, though, not to eat bits of nonstick coating. Buy a good-quality pan and take an oath, over a can of Pam, to avoid using scratchy utensils on it.
I don't see why you couldn't use a pit for both. People use hearths for both purposes, by in a day. As long as you cook only for yourself and not commercially, I'd think you're fine. But don't take this as the final word!
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Let the soft and sweet breeze sweep your hair across your face and watch the leaves of the trees rustle gently. Turn your face to the sunshine and let your ears be filled with the delight of the choruses of a thousand birds flapping their wings in the crisp blue sky.
Try to hear the music the traffic makes on a busy day. You'll notice that there's much more than honks. There are the voices of human hearts.
Step back, take a breather from your busy life and appreciate the way things are.
Today I woke up, faced the world and now I am about to sleep. Nothing special happened but fact remains that I am still living up to now. And it's something to be thankful for.
Sometimes it's too painful that we don't have the courage to face the day. But believe me, take it one day at a time. That's how life should be. God will never leave us.


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CATBALOGAN CITY, Samar, August 27 (PIA) – To improve quality of life, to help the family, to have free education and land a sure job after graduation--these are the reasons behind the story of every cadet who enters the Philippine Military Academy (PMA).
Very soon, another batch of successful young men and women from Eastern Visayas are included in the 234 graduating cadets to compose the Philippine Military Academy (PMA) class of 2014.
One comes from Catarman, Northern Samar, one from Babatngon, Leyte, one from Palo, Leyte, one from Jaro, leyte and two from Tacloban City.
The six Eastern Visayans were assigned as proctors during the recent PMA entrance examination held in Tacloban City and Catbalogan City, Samar.
"I am here to dispel rumors about the academy, I would know first- hand that rumors about hazing is untrue," First Class Cadet Ivy Janine Marimat said.
Marimat belongs to nineteen women cadets who will make it to the 2014 graduation rights.
The young lady is eldest in six siblings, and according to her she was already in third year college in Bachelor of Science in Chemistry when she tried her fate in the Academy.
"The academy instilled in each cadet discipline, the true meaning of honesty, loyalty and integrity to be a good leader," she added.
In a radio program guesting in Catbalogan recently, PMA Cadet Admission (OCA) Officer Major Lope Domingo said that it is not a guarantee that once they enter the academy they will also be included or be able to graduate in PMA.
"To be a good leader they must know how to be a good follower that is why each cadet passes plebe hood."
During the first year of the cadets in the academy, they are called plebe or the lowest mammal in the academy. The plebe will follow the rules and orders of their upper classmen, according to Major Domingo.
"If you believe that you have what it takes to be a PMA cadet then you must try and not waste your time while you are young."
PMA cadets enjoy a full government scholarship with a monthly salary, allowances and a chance to undergo the rare and unique PMA experience designed to develop a well-rounded officer and a leader. (PIA 8- Samar Avha Hilario)


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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Tuesday, July 21, 2009
A little over a year ago, I met Chef Martin Yan for the first time at a Publix Aprons event. I was so girly-giddy that I breathlessly told him that he was my "culinary superhero."
And if that didn't scream, "freaky-fan-stalker!" then maybe he got a clue when I got a little so close trying to videotape Yan carving a chicken in 15 seconds that I almost got my bangs thwacked off. But nope, because that same evening, when I mentioned I was writing a cookbook, he actually said, "Send me a copy to review, I'll write a quote for the back of the book."
There was a chance that Chef Yan was just sayin' that to be nice. I mean, he's a celebrity chef who meets hundreds of people every day, he couldn't possibly have remembered what he said to whom? So, two months ago, when my book was complete, I prayed that he really, really meant what he said and sent him a copy of the book galley with a kind note.
He remembered. And Martin graciously penned, "Jaden Hair delivers beautiful, simple and delicious food that will bring famly and friends to your table. She is the real deal who learned from the best, her mom. – Martin Yan."
My publisher slapped that endorsement on the back cover of the book…and then I nearly fainted. The Steamy Kitchen Cookbook hits the shelves in mid-October, and I think the moment I see the real book at a real bookstore, I'm going to personally kiss the back of each book, right where Martin's quote is.
A couple of weeks ago, Martin came back to town for a class…of course I attended and I gave Martin a big hug and thanked him profusely, freaky-fan-stalker style.
Martin Yan's sponsor, Tsingtao Beer has kindly given me two autographed books to give away. CONTEST OVER…WINNER ANNOUNCED!
He wanted to send a little message to you, as he autographed these two books:
I'll randomly choose 2 winners on July 31st. Just comment below with a nice little note for Martin Yan! What do you want to say to him? I promise he'll read it.
carve a chicken in 19 seconds…SO CAN YOU!
This is the second time I've seen him do this – just simply amazing. Hear that camera-clicking? That's me, multi-tasking. Camcorder in left hand, heavy camera in right hand. Hold still….don't get too close to that cleaver!
Thai Basil Chicken with Cashews Recipe
What I love about this recipe is that it's super quick and simple to make. What takes the most time in this recipe is cutting up the chicken! Really, it's that simple. Yes, if Yan Can Cook, So Can You!
For Gluten-free version, use Panda Brand Lee Kum Kee Oyster Sauce in green bottle (though please double-ck label), San-J wheat free tamari in place of soy sauce and GF beer.
Recipe from Martin Yan
Ingredients:FOR THE MARINADE
2 tablespoons lager-style beer, like Tsingtao
1 tablespoon oyster sauce
1/4 teaspoon ground white pepper (or black pepper)
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/4 cup chicken broth
1 tablespoon lager-style beer, like Tsingtao
1 teaspoon soy sauce
1 tablespoon fish sauce (or add an additional 1 1/2 teaspoons soy sauce)
1/4 teaspoon sugar
2 tablespoons vegetable, canola or peanut oil
2 teaspoons chopped garlic
4 ounces asparagus, trimmed and cut into 1-inch pieces
1 bell pepper, thinly sliced
1 teaspoon cornstarch, dissolved in 2 teaspoons water
1 fresh chili pepper of your choice, thinly sliced into rings (optional)
1/4 cup lightly packed Thai basil or sweet basil leaves
1/2 cup roasted cashews
1. Combine the marinade ingredients in a bowl. Add the chicken and stir to coat. Let stand for 15 minutes.
2. Combine the sauce ingredients in a small bowl and set aside.
3. Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook until fragrant, about 10 seconds. Add the chicken, asparagus, bell pepper and cook, stirring constantly until the chicken is no longer pink, about 2 minutes. Add the sauce and bring to boil. Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute. Remove pan from heat and stir in chili, basil leaves and cashews.
Mr. Yan, my grandmother taught me to cut up a chicken 45 years ago, but she was not nearly as fast accurate,or handsome It has served me well, I taught my husband and 3 daughters. Thanks for the wonderful demo. A YanFan.
I have been a fan of yours for so long, way before the days of easy access food shows like Food Network! Thanks so much for wonderful shows and delicious recipes!
Melissa Krinos
And by the way, I'm a Tampa Tribune reader and I read how incredibly nice and generous you were! That makes you even MORE awesome!
Enjoyed your column about Martin Yan. Several years ago I had the pleasure of seeing him at a dinner given by the Organization of Chinese Americans in the Washington DC area. My daughter and I were guests of one of the members. After his presentation, including cutting up a chicken in 18 seconds, he joined us at our table. The conversation was delightful as was the food, served family style. Not the usual Asian restaurant food. I am a Tribune subscriber.
Marilyn Signer
Lakeland, FL
Mr. Yan
I love all kinds of food and one more cook book to conquer would be fab. Let me practice and see if I can carve a chicken in 17 seconds….
Kasia Frawley
Dear Chef Martin Yan,
May I respectfully mention another chef, Thomas Keller? I will explain momentarily.
I am yet another huge fan of yours, dating back to the PBS chefs � Nathalie, Jacques, Julia, and of course, Martin!!
When your show came on back then, my husband FINALLY joined me in our living room, and we loved watching your knife skills coupled with your humor, which made my belly ache so much with laughter. You are the best!
What a joy to know you truly love life as much as you appear on your show!!
I have always loved reading Jaden�s column, but this one about you,
Chef, was particularly inspirational.
I can�t wait to get my hands on the Steamy Kitchen cookbook.
Back to Chef Keller � his Bouchon book is the ONLY signed cookbook I own. I am so utterly in awe of you, Chef Martin (YEARS of admiration). If I am one of the 2 lucky winners to receive your signed copy of Steamy Kitchen, you will make me the happiest amateur cook in the Bay area!
Mr. Keller � watch out, you have Big Time competition!!!
Love you, Chef Martin, thank you for visiting Tampa, and supporting our food writers (even the freaky fan-stalker types) We truly do love you!
Dear Chef Yan:
I love the recipes in your Quick & Easy cookbook! One of my favorites is the Refreshing Beer Drink using Tsingtao beer.
I am a Tampa Tribune reader. Can't wait to read the Chef Yan's book about China Towns and look forward to seeing Jaden's new cookbook when it comes on the market.
I'm a Tampa Tribune Reader!
Martin Yan is fun, energetic and makes cooking fun! I especially love when he adds the cultural aspect to the segment and goes on location!
Thank you!
I also met Martin Yan about 18 years ago at a show. He was so kind and very personable. It's amazing how being a chef and cooking have come into vogue, but Mr. Yan plowed the way for so many. He's been true to his profession all of these years.
Congratulations on your cookbook. I truly hope it's a big hit for you.
I too love to cook and have attended over a dozen Apron's cooking school classes. Thanks for a great article.
I'm a Tribunes reader!
I used to watch Yan Can Cook and always enjoyed trying his recipes! I love your China Town cookbook!!! I have worked with Chef Jaden at a local store doing cooking classes, she talked about the cookbook and can't wait to get a copy!!
Your reaction to Martin Yan is the way I felt about working with you. Can't wait to try this week recipe!!!
Martin Yan; thank you for pleasing my tastebuds with your sensational recipes.
You have awakened a true passion for cooking within me.
Thank you.
Martin is very down to eatrh on any program I've seen him on and enjoy watching his knife skills!!!
I'm a Tampa Tribune reader.
I remember seeing Martin on the food network cooking with Emeril. Having met Emeril and seeing them together I can only imagine the out takes and the fun times they had during the breaks!!!
I'm a Tampa Tribune reader.
I am sure Mr. Yan had fun with you at Publix, Jaden! Mr. Yan, I am sorry I missed you but I travel a great deal. I have taken a cooking class with Jaden (wontons and such) and had a graeat time. With chef's like you both, cooking is a pleasure and a fun hobby to have.
I'm a Tampa Tribune reader.
I grew up on Yan Can Cook, and even though I was really young and didn't had a chance to cook then, watching Chef Yan in action ignited an interest in food and cooking which lasted till now (and it's been more than a decade!)
I recently hooked on to cable tv once again and watch a lot of food network. I wish Martin still had a show on. Used to watch him all the time
Mr. Yan, You are incredible. Is your fast-chopping ability something you were born with or did it take a while to learn? I am amazed and wish I could prepare food so quickly. Always enjoyed your show, and hope to see you at Publix the next time you're here. And thanks for being so nice to Tampa's Jaden.
I'm a Tampa Tribune reader.
Dear Mr. Yan,
What a generous soul you must be (and a happy one). Chinese food has been enjoyed by my family since I was a little girl and we would go to Chinatown (NY) to spend the day and eat out. One of my best friends is Chinese and she taught me to make wonton soup and eggrolls. I hope I get to know you better through your Chinatown cookbook. This would be the very first signed edition cookbook I'd own! Maybe Jaden's will oneday be my second…
Thank you for your entertaining and mouth-watering show!
PS I am a Tampa Tribune reader who loves Jaden's column and cooking!
Dear Mr. Yan,
Thank you for being a culinary legend! You are always fun to watch and your knife skills are beyond amazing! Cheers and keep it coming!
Thank you very much for giving me an opportunity to comment on your article about Martin Yan.
I grew up watching Martin Yan and other chefs on television. However, he more than anyone else captivated my interest which has led to my life-long hobby of cooking. This rubbed off on our son who is now a chef with Hyatt Hotels.
I, too, have fond memories of meeting Martin Yan. I first met him sometime in the early 1990's at a department store in the Westshore Mall where he gave a demonstration in their kitchen department. I had planned on buying his book after the demonstration, but they sold out before I could purchase one. He graciously gave me a business card and told me who to contact for his book. He even promised that he would sign it for me. Imagine my surprise when my book arrived and I discovered that he had autographed it personally to me! I was shocked as I never thought that he would remember me.
I met him again at Apron's in north Tampa about a year ago. I took that opportunity to thank him for remembering me that day many years ago.
You're right, Martin Yan is the "real deal!" He continues to feed my interest in cooking.
Martin Yan I loved Yan can cook what a great character, funny & beautiful food.
Thank you again for giving me an opportunity to comment on your article regarding Martin Yan (see previously posted comments on July 27 @ 2:58 pm).
On thing that keeps me from trying new recipes is the large number of exotic ingredients and the many cooking steps.
I read through the Thai Basil Chicken recipe and realized that I had almost all the ingredients, and the rest were easy to obtain. Plus there are basically just two steps: combine, cook.
I can do that! Thanks for keeping it easy.
Lakeland FL
I'm a Tampa Tribune reader.
Isn't everybody?
Lakeland FL
I enjoy cooking and like to see other men give it a try also. It is nice to have had a few recipes published over the years. Mr. Yan, keep up the good work in showing us all some interesting recipes.
Scott L. Peeler, Jr.
I'm a Tribune subscriber.
Scott L. Peeler, Jr.
Jaden, Loved you column and was intrigued by Martin's recipe. I was going to make a paella out on my grill Sunday afternoon, but opted to make this recipe. It was fabulous. I also enjoy two of your recipes, the Korean style pulled pork and the thai chicken lettuce cups. Can't wait for you cook book to hit the stores.
I am also a Tampa Tribune subscriber of many years.
Mr. Yan,
I am a realatively new fan! I have seen your book in stores and flipped through, thinking how many things looked absolutely divine — but never had the chance to purchase it before. However, I am a HUGE fan of any dish that combines cashews and chicken, so I just had to make the Thai basil recipe last night for dinner. It was sooo good! Even a realative novice like me can cook it, and my husband and picky children were fans of the meal. I will definitely be cooking this again, and I will have to pick up a book so I can try out some more of your recipes. Thanks for giving me one more recipe to add to my personal repertoire!
Dana King
I love watching Mr. Yan on PBS. He makes Chinese food accessible and easy…especially when I'm missing mom's food!
Mr. Yan,
My mother's family is originally from China but emigrated all over the world several generations ago. We have loved watching your fun shows over the years and have learned so much about Chinese culture. We especially love your Chinatown series. we alway enjoy your cookbooks, and we're looking forward to reading Jaden's as well.
Thanks for years of great memories!!
I have been a loyal Tampa Tribune subscriber for many years! LOVE your column, Jaden!
Mr. Yan:
You got some mad knife skills. I have one of your cookbooks that's fallilng apart but I can't part with it because I still refer to it when I'm at a loss what to cook.
Keep cooking!
Mr. Yan,
I grew up watching your show, and I'm convinced that you played a big role in fueling my passion for cooking. I still cannot carve a chicken in 19 seconds…but I'll keep working on it. I can't wait to get my hands on your cookbook (whether won or purchased)!
Best, Julie
I am inspired by your recipes to cook healthier meals.I am looking forward to your book,but I'll still clip your recipes for my notebook.
I am also aTribune reader.Do you have any quick recipes using boneless chicken thighs that are hot and spicy?
I used to watch Martin cook on TV with my mom. He was entertaining, and his food looked so yummy on TV.
Since moving from Florida to New England, I miss my mom. I also miss Publix.
Oh my goodness, when my brother and I were little (we're in college now), we always used to watch Yan Can Cook on PBS on Saturdays, and we LOVED it. I will never forget one time when he was making some kind of beef, and he said, "This beef is so buttery…It melt in yo mout'h!" in his adorable accent. My brother and I didn't stop repeating it for MONTHS every time we ate something delicious (especially beef). Now that I have remembered this, I will have to remind my brother. I would love to have a book, so that my brother and I can actually cook one of the recipes and relive our childhood Saturdays!!
P.S. Jaden, lucky you that you have his quote on the back of your cookbook!!!
Martin Yan was the first TV chef that I remember watching, and loved watching. How cool are you for that endorsement?
Looking forward to the book.
I am a Tribune subscriber and enjoy reading your columns. I would love to win a cookbook and would donate it to be used as an auction item towards my organization's upcoming Signature Chefs Auction event. The Signature Chefs Auction is a food/wine event and fundraiser for the March of Dimes and features local chefs presenting a signature dish for guests.
I don't know who is more adorable in the video clip, you or Martin Yan. Well done!
I would love to have Martin's cookbook, and the relish the attitude with which he cooks! I can't imagine anyone any happier to be in the kitchen with, so please enter me for the cookbook.
I can't write more… I gotta go look around your incredibly fun blog!
I was lucky enough to see Martin Yan in Grass Valley this past summer, and I was even luckier to have been invited to assist him up on stage!!! He is such an awesome chef and a wonderful person! That was one of the best days of my life!!!


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Left without a roadmap for division post the bifurcation of the state, the Andhra Pradesh State Cooperative Bank (APCOB) has hit troubled waters.
After a boom that had made even new generation banks envious of the cooperative banking system, Kerala's cooperative societies are going through a challenging phase now.
Actor Bradley Cooper has been roped in to play Mack Bolan, the fictional character created by author Don Pendleton, in a new film.
Actor Bradley Cooper's fans will have to wait a few more weeks to see his return to the Broadway as his play "Elephant Man" has been delayed.
Actor Bradley Cooper, who will be seen as a chef in his next film, tried to learn how to flip burgers at a fast food chain in preparation for the role.
Union home minister Rajnath Singh on Saturday said that the BJP-led NDA government would rise above party politics and cooperate with all states, including Uttar Pradesh, on development.
Appreciating the IPNI for addressing critical issues of balanced plant nutrition across the globe, he emphasized the need for co-operation and partnerships across multi disciplinary groups and countries on the lines of IPNI.
Ajmer Urban Cooperative Bank established in 1923 on Friday folded up as the Reserve Bank of India (RBI) canceled the license of the bank.
Minister for Social Justice and panchayat Dr M K Muneer will inaugurate the CDS Cooperative store and training centre of the City Corporation's Kudumbashree at Kannachery on August 19.
The state cooperation minister Harshvardhan Patil said that the pending election of various cooperative societies in the state will soon be undertaken.
Cooperative minister Shivpal Singh Yadav convenes a review meeting at ICCMRT in Lucknow. ET NOW turns 5. Watch No1 Biz News Channel of India for unbiased coverage of Markets and Economy.
Harish Achar, president of Vishwakarma Cooperative Bank Ltd has been elected unopposed president of Dakshina Kannada District Cooperative Union for a five-year term from 2014-15.
State co-operation minister H S Mahadev Prasad on Friday disclosed that the state government has worked out a blue print to revive the co-operative sector , particularly the co-operative societies and banks which are suffering from economic liabilities.
State co-operative federation chairman and former minister G T Devegowda on Friday regretted lack of attention towards the co-operative sector from the successive governments and said governments have failed to initiate economic measures which strengthened the co-operative societies in the country providing sustainability to the life of the poor and the middle class people
Orlando Menezes has been unanimously elected as the chairman of Shri Shantadurga higher secondary school staff co-operative society, Bicholim. Former sarpanch of St Estevam village, Menezes is associated with several socio-cultural organisations.
HCBL Co-operative Bank recently organized a felicitation program in Lucknow where Mukund Laxman Abhyankar, president, NAFCUB ( National Federation of Urban Co-operative Banks and Credit societies Ltd) and RB Sahandilya, VP, NAFCUB were felecited. NAFCUB is an apex promotional body of urban co-operative banks and credit societies in the country. They represent around 1600 urban co-operative banks and 50000 co-operative credit societies functioning all over India. Want to be a Journalist? Come to Times School of Journalism. Visit tcms.in
Indo-Japan Chamber of Commerce and Industry will organise a special meet on 'Indo-Japan Cooperation in the IT Sector' at 5.30pm on Monday. Consul general of Japan, Masanori Nakano will preside over the meet. The event will be held at Hotel Savera.
Dadar Branch of The Cosmos Co-operative Bank Ltd completed its successful 25 years on 20 February 2014.
Non-medical staffers at the civic-run Cooper Hospital in Vile Parle struck work for few hours on Tuesday after an alleged altercation of one of them with Dr Seema Mallik, chief superintendent of peripheral hospitals. They resumed work after few hours.
Co-operation minister Mahadev Prasad said state government is committed to provide autonomy to co-operative institutions and this year elections to co-operative bodies have been conducted as per the 97 th constitution amendment . Days are not far away to see co-operative institutes and societies working independently , he added.
Leaders felt that India's economy is vibrant because of the strong existence of the co-operative sector and this was the reason the recession which has engulfed the countries like America has failed to hit Indian economy.
Leaders participating in the valedictory function organized at Gundlupet to mark the end of week long state level "co-operative week" celebrations made a fervent plea to the government to include principles of co-operation in the curricula and educate children and youth on the intricacies and benefits of co-operative sector to the society.
UP government appoints Gangadeen Yadav as the chief election commissioner of Sahkari Samiti Nirvachan Ayog


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So Finn has been with my parents the last few days and Dexter's been here. I think they missed each other
Finn the Corgi plays with a yoyo from Kennon on Vimeo.
Finn discovered my dad's yoyo. He was highly entertained.
Just gonna spam you with picture of Finn for tonight.
First one was on his first night home, second was probably a week later, and then the last was from about a month ago.
And he has decided that it's really hard to keep up with the big dogs when they're climbing rocks cause they're rude and don't consider his short legs
He has also decided that jumping into water without testing the depth is a really bad idea and will result in an 'OH GOD NO' face and a quick scramble to get back out.
Fun day :'D


text:
Bill Trumbull Dead At 77<
By: Waffles
By: Waffles
Source: The Washington Post
Bill Trumbull, who regaled Washington's radio audiences for two decades as co-host of an easy-going and top-rated afternoon program, died of respiratory failure Jan. 10 at Prince William Hospital in Manassas. He was 77.
The death was confirmed by his former on-air partner, Chris Core. WMAL's "Trumbull and Core" program was a staple of the weekday evening commute from 1976 to 1996. In all, Mr. Trumbull spent 36 years at the station and was usually on the air six days a week.


text:
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