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A Fabulous New Bread Recipe for the New Year!
Dec 22, 2007 | From the kitchen of Rose
Golden Honey Oat Bread
I've been working for a long time on a healthful bread with delicious flavor but also my ideal of a perfect texture. The result is this nutritious bread which is also amazingly light, soft, and slightly chewy with lovely crunch from the flax seed. The wheatiness of the whole wheat, flax and oat or barley flakes together with the sweetness from the honey conspire to make this one of my top favorite breads so I am offering it to all of you as my Winter/holiday present for a happy and healthy New Year.
Be sure to use the vital wheat gluten, available in many supermarkets and health food markets. It is the secret to the marvelously light texture of the bread which usually becomes quite dense with the addition of whole wheat and other grains.
Note: Though the photo shows a sprinkling of barley flakes on the crust, I prefer not to sprinkle the top of the loaf with oat or barley flakes as they tend to get hard and fall off when cut.
Note: If anyone wants to make a version using old starter see notes at end of recipe!
TIME SCHEDULE Minimum Rising: About 3 hours Oven Temperature: 400°F/200°C, then 375°F/190°C Baking Time: 35 to 40 minutes
Makes: One Loaf about 4 1/2 inches high
water, room temperature (70 to 90°F.)
1 1/4 cups plus 2 tablespoons
11.5 ounces
325 grams
rolled oats or barley flakes
1/2 cup
1.3 ounces
37 grams
flax seed, cracked
1/4 cup
1.3 ounces
37 grams
unbleached flour such as Harvest King or bread flour
2 cups
11.3 ounces
320 grams
whole wheat flour
3/4 cup
about 4 ounces
110 grams
vital wheat gluten
2 tablespoons
0.6 ounces
18 grams
powdered milk
1 tablespoon
10 grams
instant yeast
1 1/8 teaspoon
3.6 grams
2 tablespoons
1.5 ounces
40 grams
oil such as canola, safflower, or lite olive
2 1/2 tablespoons
1.2 ounces
33 grams
2 teaspoons
11.5 grams
Equipment: A 9 by 5 inch/ 7 cup bread pan, coated lightly with cooking spray. A baking stone set toward the bottom rung and a cast-iron pan on the floor of the oven.
1) Make the dough (Bread Machine)
In the bread machine container, combine water, oats, and cracked flax and mix to moisten. then let sit covered for a minimum of 15 minutes.
In a medium bowl, whisk together the flours, gluten, powdered milk, and yeast.
Add the honey, and oil to the oat mixture and then the flour mixture. Mix 3 minutes and allow to rest (autolyse) for 20. If your bread machine always restarts with a 3 minute mix allow it to do so while adding the salt and then go into the kneading cycle for 4 minutes. If it starts with the kneading cycle also run it for 4 minutes, adding the salt at the beginning of the kneading cycle.
Stand Mixer
Proceed as for the bread machine method, mixing for about 3 minutes and scraping down the sides until all the flour is moistened. After the autolyse, knead on medium low speed for 4 minutes.
Both Methods:
The dough will be a little tacky and stretchy.
2) Let the dough rise
Using an oiled spatula or dough scraper, scrape the dough into a 2 quart container with cover or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. It will be 4 cups /943 grams/33 ounces.). Cover the container with a lid or plastic wrap. With a piece of tape, mark where double the height would be. Allow the dough to rise (ideally at 80 to 82°F./28°C) until doubled, about 1 hour, 15 min. For extra strength and elasticity, you can stretch it after the first 30 minutes. To achieve a moist and warm temperature I put a small container of very hot water—about 1 cup--under a plastic box to create a proofer and change the water every 20 to 30 minutes. (You can retard the dough overnight after the first rise by gently deflating it and refrigerating it but it seems to rise best when baked the same day. If you refrigerate it overnight, remove it to room temperature. for about an hour before shaping.
3) Shape the dough and let it rise
Turn the dough onto a lightly floured counter and press it down to flatten it slightly. It will still be sticky but use only as much flour as absolutely necessary. Shape it into a log and allow it to relax covered for 20 minutes. (This is essential for an evenly shaped dough.)
Shape the dough into a loaf set it into the prepared baking pan. It will be about 3/4 inches from the top of the pan.
Cover the shaped dough with the plastic box or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in. The highest point will be about 1 1/2 inches higher than the sides of the pan. Using the plastic box and hot water it takes 1 hour 15 minutes to 1 1/2 hours. At a cooler temperature it will take longer. Meantime preheat the oven for a minimum of 40 minutes.
4) Slash and bake the bread
If you like the look of a bread with a slash down the middle, with a sharp knife or straight edged razor blade, make a 1/2 inch deep slash down the top of the dough. You can also leave it unslashed. Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door,lower the temperature to 375ºF/190ºC, and bake 20 minutes. Turn the dough around, tent, and continue baking 15 to 20 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 205°F.).
5) Cool the bread
Unmold the bread onto a wire rack and allow it to cool, top-side-up until barely warm.
The Rose Ratio flour: 100%
white flour + gluten: 75.5%
whole wheat: 24.5%
oats/flax: 16.5%
gluten: 4% (2 teaspoons per cup of flour)
water: 63.4% (including water in the honey & oats and flax in the flour totals)
yeast: 0.69% (including oats/flax in flour total)
salt: 2.2% (including oats/ flax in flour total)
To make a version using old sourdough starter:
Use about 2/3 cup/150 to 159 grams /5.5 ounces old starter torn into the water and oat flake mixture.
Increase the salt to 2 1/4 teaspoons/13.5 grams
Use an 8 to 8 1/2 cup bread pan OR cut off about 1/2 cup/155 grams/5.5 ounces of dough and shape it into a mini loaf or 4 rolls.
hello!,I like your writing very so much! percentage we be in contact more approximately your post on AOL? I need an expert on this space to solve my problem. May be that is you! Looking ahead to see you.
Very nice post. I absolutely appreciate this website. Thanks!
I like it whenever people come together and share ideas. Great website, stick with it!
Hi Rose, I've made this bread several times with success however it always rises very large either on the counter or in the oven. The last few times I have always added 200 grams of wheat and another 230 gms of white-it turns out nice. This time I added 210 gms wheat and 230 grams of white flour and I also usually add about 335 grams of water. I also ran out of milk powder , so omitted it. After it was finished I had a very gummy textured bread. I threw it out thinking that maybe I didn't bake it long enough and tried again. Another loaf baked at the prescrbed times - another gummy loaf. I will try another time and put the milk powder and not use so much whole wheat this time. Any ideas why this happened since I've made this loaf a dozen times with no problem (except these last two times I had no milk powder)?
the sourdough starter is not instead of the yeast it is an optional addition. i use my stiff sourdough starter that i feed once and week and then freeze the extra that doesn't get stored. when ready to bake bread i add some of it to the dough.
What is meant by 'old' sourdough starter? I used starter to make this bread and it doesn't seem to be rising well. So I'm not sure if the starter is to blame or it's some other issue.
I have done this several times. I put a cup of boiling water in the side of the microwave and immediately add the bread bowl. Leave til doubled, about 1/2 hour. Replace the boiled water as it cools.
I'd love to use my microwave for raising my bread. How long, etc. Thanks
Type-o. Check out what people are saying about baking breaK in the forum...
I make this wonderful bread quite often. I always triple it and have never had any problems. I do adjust the flour as needed to get the dough how I want it, but I'm not sure what the difference is from the recipe. Everyone loves this bread and I get requests for it. I don't use a bread machine or mixer, I just mix it and knead it by hand in a big bowl. Thank you Rose:)
Does anyone know if this recipe can be doubled or tripled in one batch without modification.
I have made this bread twice now. Today, I had to add a little more flour - the dough was just too sticky. It has been raining for two days. I used all bread flour as I do not have Wheat on hand and also used active dry yeast....and I've had great results both times. I don't keep my heat too high, so rising took all afternoon. Patience = Great Bread
i quite agree--i also love this one.
the good thing about proofing in the microwave as opposed to an oven with the light on is that no one is likely to turn on the microwave!!!
Oh, Rose. The whole wheat sandwich loaf just got bumped down one notch. The Golden Honey Oat Bread is awesome!!! I love the texture, chewiness, and taste. Plus, it was easier to make. (I shaped it after the first rise and put it in the refrigerator over night as you suggested) I'm a novice and I didn't know what to do after shaping it into a log and allowing it to relax for 20 minutes. I flattened it out into a rectangle and shaped it into a loaf. Right or wrong, it was the best bread ever. This is officially my new favorite bread. (P.S. I don't have a proofing box, but I used my microwave as one.)
you didn't mention what kind of flour you are using or whether you are weighing rather than measuring but i can tell you for sure that this recipe works. in fact, as i wrote in the head note, it is almost the same as the soft white bread but with more yeast.
it will be helpful to know that bread dough refrigerated overnight develops more flavor but will rise less high. do try it again and refrigerate for just 1 hour.
be sure to use a commercial supermarket honey such as golden blossom or sue bee as specialty honey can kill the yeast.
i wonder if that's what happened as i can't imagine how two batches of yeast would be dead! you did use instant yeast right?
please report back after you try it again.
We've tried twice to make the English muffins and though the flavor has been quite tasty we don't get the timing to work nor achieve the 3/4" height.
Like the previous post on English muffins (Jan 14 2008), we left the dough in the refrigerator over night and then rolled it immediately in the morning and proceeded to cut the muffins. Last time we never even got closed to 1/2" height after waiting more than 2hrs - so we thought it was the yeast and got new yeast. This time, same thing ... not growing! What is the issue? is there a step missing in the directions from taking the dough out of the refrigerator?? Please let us know.
I made this for the first time yesterday. Wow! What a gorgeous, delicious loaf of bread! This recipe is a keeper.
This bread was wonderful, as usual when making a RLB recipe. You really take the guesswork out of the equation with your exhaustive research and trials. Thank you!
lillian,some threads got so long it took forever to scroll down to the end and get the most recent comment. having the most recent one at the top is helpful to most people and especially to me as i save time and am able to answer more questions. it's just a question of knowing that's the way it works. the response is usually quite close to the original question.
Just recently found your website... love it. Question? Why does your answer to the question come before the question, assuming one starts treading from the top? Thanks Lillian
Hazelnut meal in challah - sounds great. How much hazelnut meal in the dough? thanks, Louise
I frequently use hazelnut meal, walnut meal, or almond meal and have never had to soak them. I also use them as a base for pie crusts instead of regular flour because of friends who can't have flour. The nut meals are great substitutes and add a lot of nutrition. My husband has added hazelnut meal to challah occasionally, and people always ask what makes it different. Try it!
OK, second try went much better--now I am wondering about adding hazelnut meal to some of the cereal? would I have to soak this as well, or just add it into the flour mix? Anyone have experience with this?
Rose, I have been a devotee of yours for awhile now, and couldn't wait to make this bread. I even went shopping so I could follow all instructions--dry milk, vital wheat gluten, using a 10-grain cereal blend for the oats, and I use SAF yeast--and didn't knead in any additional flour. As usual, I did the first rise on the lowest setting of a heating pad--it nearly exploded out of the bowl after an hour! I returned to check it and knew I had trouble--sure enough it collapsed in the oven after a short second rise. Was the v.w.g. or dry milk responsible for the extremely rapid rise? This is the first time I have used either in a recipe. Should I have skipped the second rise altogether, or was it already too late? I am planning to try again, any help would be appreciated! (It smells heavenly.)
try this web site... http://www.worldwidemetric.com/metcal.htm
I have some recipes with metric measurements for compressed yeast and want to convert to an English measurement for dry yeast. Can you please help me? Thanks!
Beauty is in the eye of the beholder right? Thanks though :).
Your bread looks really good, Patrincia, and so do your cakes! You do beautiful decorative work, I am full of admiration of you.
Patrincia, what a beautiful loaf with a gorgeous shape. If you want a softer, more delicious crust, next time brush it with a little butter (clarified tastes best) when it comes out of the oven. For extra shine, you can also do it before you bake it. I always add salt as the very last thing, but I think what you did obviously worked well too. The main idea is that it doesn't come into direct contact with the yeast.
Tasted the bread first thing this morning... we love it - very moist and flavorful interior. Bottom crust is crisp and buttery, but the top crust is kind of dry and cardboard like. I removed the loaf from the oven at 206F - would the extra 1 degree contribute that much to the dryness, did I maybe do something else wrong? (maybe I should have punched down the dough during step 3 ???)
Good side
http://s169.photobucket.com/albums/u206/Patrincia/?action=view¤t=DSCN0882Small.jpg" target="_blank">
Here's my first attempt at this loaf recipe from the top of this thread. I wasn't sure when to add the salt, so I mixed it into the water/oatmeal mixture. I also had a hard time figuring out what to do in step 3 - should I squish down the "log" and re-roll it into a "loaf" after the 20 minute rest, or should I not disturb the 20 minute rise and just tuck under the ends so the log would fit into the loaf pan? I ended up tucking the ends. The finished loaf looked great on one side, but not so great on the other.
I am planning on making this bread and since I don't have whole wheat flour at home, I had to go to the grocery store to buy some. It wasn't as easy as I thought........there was whole wheat flour in three varities: pastry, AP and bread. I know I shouldn't be using the one for pastry, that leaves me with two options. Since the white flour in the recipe is AP. Which whole wheat flour do I use, AP or bread? I am new to bread making. The only bread I bake (all the time)is Rose's Ricotta Bliss Bread. Can someone point me in the right direction? Thank you.
It was very nice to "meet" you at your NYU gig on flour and I was happy to learn that your demos are as interesting and educational as your books :-)
I just made this bread today with what I had on hand. Switched quantities with the unbleached flour, white wheat flour, used Trader Joe's blend of rolled wheat/rye/barley/oats, no vital wheat gluten, and butter instead of oil. And it turned out very nicely -- not heavy at all, and had a nice al dente bite to it. I can smell it all through the house and am having a hard time waiting for it to cool!
tiv--thank you so much! i think the rule is that one is allowed to publish up to 3 recipes from a book.
that's why the term baker's dozen! bakers traditionally gave "extra" because baking makes one so happy it translates to generosity!
Rose -- please thank Ruth Redburn for the information on the Laurel's Kitchen Bread Book. I will follow her suggestion and see if I can find one that I can afford. I might even be able to find it through my library. From now on I will be a frequent visitor to this site and will follow it with great interest. It's amazing the interaction and the wealth of information that you and your guests provide! It's wonderful that people are so generous in helping others.
Hello Rose! Here is the recipe translated for you. I do not know about the copyright,you might need to take this away from the comments as I have not asked any permission to publish it?
I hope you´ll enjoy the bread - waiting for your comments!!! Pls let me know if the text is not shown properly.
(to my knowledge means some kind of cake decorating tool – maybe they have named this bread after it because of its texture, looks like beautiful decoration with apricot,raisin and walnut)
Speja is a perfect match with all kind of cheese.
300g/3dl water
400g/6,5dl wheat flour (does not specify, but I think they meant unbleached all-purpose flour. I myself would probably try a mixture of all-purpose and whole wheat)
100g/3,5dl coarse rye flour
100g/1dl wheat sourdough
100g/1dl rye sourdough
10g yeast (fresh yeast, dissolved in cold water)
6g/1tsp light syrup
15g/1tbsp salt (they use only seasalt)
260g/4dl raisins
160g/2dl apricots (if they are hard soak them in luke warm water for 10 minutes)
160g/4dl walnuts
Mix all ingredients except raisins, apricots and walnuts.
Use the stand mixer with mid speed for 12 minutes or knead for 20 minutes.
When you have 20 seconds left from this time mix in the fruits and the nuts.
Let the dough rest in a bowl under a baking cloth for 2hours.
Cut the dough into three pieces and shape as shown on page 18 in the book.
Let the pieces rest for 10 minutes.
Press down the pieces, use wheat flour if sticky. The dough should be approx. 5cm (1,97inches?) high. Sprinkle a little flour on the pieces.
Put the breads on a tin plate and let them rise for 2 hours. Please note that they will not rise that much because of the amount of fruit and nuts.
Warm the oven to 250degrees Celsius/ 482F?
Put the plate into the oven and spray also water into the oven.
Lower the temperature to 210degrees Celsius /410 F?
Please note: This juicy bread will be preserved a longer time than others, thanks to the fruits and nuts. If you are allergic to nuts, use figs instead.
I must add this too.
Thanks for all your wonderful recipes. Your bread book was the only book our librarian at the local library recommended when I went looking for bread books.
You might forgive me for suggesting another bread book, but for Claudette Mogle, who uses whole wheat exclusively, The Laurel's Kitchen Bread Book is one I would buy. I got s used copy on Amazon for very little money, good condition, and their recipes are fine. Fondly, Ruth
the only recipe i have for 100% whole wheat is on this blog! but if you decide to get the book it would be an interesting challenge to try to convert the recipes. you always need more water but once you try the basic hearth bread you'll know how much more and i would advise additing vital wheat gluten (amounts given in the book) to improve texture.
Rose: This is my first time on your website (my spam blocker wouldn't let it through before, but I caught it and fixed it) and I am impressed with what I have seen before. I do not have your book -- yet. My question is: Does your book include recipes using only 100% whole wheat flour? We do not use any white flour. All the other ingredients I've seen listed so far are no problem for me to get. Using white flour is a big problem. Is there a good way to substitute 100% whole wheat, and if so, what would the ratio change be?
Thanks for any help you can offer. We really love baking our own bread. My husband makes whole wheat challah every week, and it's wonderful. Everyone wants to be the person who takes home the end of the loaf each Shabbat!
tiv, thank you so much for the offer. i'd love to have the recipe translated for the dried apricot bread!
great textire zorra!
Sorry for the "flax seed question" - I just saw there is already the answer.
Rose, I just baked this tasty bread. I replaced half of the unbleached flour by spelt. Delicious! If you would like to have a look: http://kochtopf.twoday.net/stories/4671481/
Just one thing, how do you crack the flax seeds?
I went to home depot looking for unglazed quarry tile to use as a baking stone - and came home with unglazed salito - it looks like an unglazed Mexican terracottta tile. Does anyone know if that will work? One big tile was $1.08 so, if it works, you can not beat the price! thanks, Louise
I buy my pumpernickel flour and caramel powder from King Arthur. You can substitute rye flour--it will be close, just not exactly the same. One of the store brands (I want to say Hodgson Mills) or organic rye is rather coarse, and it is closer to pumpernickel flour. I have also made caramel powder at home by burning corn syrup and then grinding to powder. I posted instructions on the blog last year. It is primarily a coloring agent, so it is not absolutely necessary.
Regarding La Cloche, yes it can go into a hot oven. Preheat the dome as Rose says, and let the bread rise in the base. La Cloche is not necessary either, but I do prefer breads baked in it. The crust is nicer and the crumb seems moister. I think it is worth the money if you plan to do a lot of bread baking.
Ok - on to my next question. I am making my way through to make sure I have all that is necessary to make the pumpernickel bread. The first problem is finding pumpernickel flour - and king arthur is currently unaviable (not just out of stock)! But that is not why I am writing.
I have a question about the carmel powder and the Ls Cloche.
Where do you get carmel powder?
I have 2 questions about the La Cloche. First, the Authentic Pumpernickel calls for the La Cloche and the Sour Dough Pumpernickel does not. Why are they baked differently? Also, I was just reading the reviews of the La Cloche on Amazon and there were alot of comments about the La Cloche can not go into a hot oven - and it is not good to start a bread in a cold oven. Any truth to these rumors? I would love your expert advise before I invest the money.
thanks, Louise
Louise--I think the pans are easier to use, but the couche is more traditional. When you use the couche, you have to carefully transfer the baguettes to the stone or a pan to bake which can be tricky without deflating them--some people use a baguette board to do this. I don't know that it would be that much easier to store. If you go to the PBS website, you can watch any of the baking with Julia shows--I think there is an episode where someone uses a couche if you want to see it in action.
Rose -thanks so much for the quick response. The blog must take up your full time - how do you do any other work?
I was on the king arthur website and saw they have 2 different types of baguette pans - the one you typically see like you have in the book and the other is a Baker's Couche which is a folded canvas cloth - which I assume will take up less storage space. Do you have any experience or thoughts on the Baker's Couche and which is better to use? thanks, Louise
non diastatic
I am getting ready to order Malt Powder from King Arthur and noticed that there are 2 types - Diastatic Malt Powder and Non-Diastatic Malt Powder. Which is better for baking bread? thanks, Louise
do the sour dough version.
I am still fixating on the pumpernicklel bread. Purusing the BB last night, I noticed that Rose has 2 pumpernickel breads - so my question is which one should I make - the "Authentic" Pumpernickel or the Sourdough Pumpernickel? Rose - which one does your Dad prefer? Has anyone else tried one or both? thanks, Louise
Have you ever eaten the raisin pumpernickel rolls at Joe's Stone Crab on Miami Beach? They are the best ever (well, I have not had the Bread Bible pumpernickle so maybe I am not qualified to say the best ever). They are rich, dense, sweet but not too sweet, moist and flavorful. So, I want to try the Bread Bible Pumpernickle recipe and I have few questions.
1. Can the dough be made ito rolls? If so, what are the changes to the recipe?
2. Do you recommend adding a starter? If so, how much?
I have also the book from Riddarbageriet. It is absolutely beautiful and the recipies are also marvellous. If there is some recipe you would like to try, I will gladly translate it from Swedish into English - I am not a professional,but can translate it so that you could bake!
Now that you mentioned, I do have one acquaintance working in a bakery, will ask about the gluten. Yes, agree - why keep a good stuff a big secret!?
Yeast has also been an issue for me. We do not have instant yeast which is mentioned in many American books. We have fresh yeast in 50gram cubes, stored in fridge and can also be freezed. And then we have dry yeast in 11gram packages. Dry yeast must be mixed with a little bit of flour and the water must be 42celsius/approx 107F. The manufactors say that we have here a very good yeast culture and I agree. Both work very well. If the recipe includes instant yeast I have put just a little bit more of our dry yeast -which I think would be your active dry yeast.
Will try the psyllium and will let you know. I was also wondering which one, gluten or psyllium, is healthier? Both are anyway natural products, but some people cannot have gluten in their food.
I appreciate all different metric info in your Bible, but did print extra paper for Fahrenheit to Celsius which we use here.
It might take a while before the psyllium adventure is done, but will let you know! Best regards! :)
p.s. it used to be like that here too---i would beg to buy fresh cake yeast from the local bakery. now it's available to the consumer and now i prefer active dry instant yeast!
totally makes sense. what doesn't make sense to me is that other countries seem to reserve the good stuff for industry instead of sharing it with home bakers. maybe you could get a baker to let you buy some. i love the bakery in stockholm called riddarbageriets. i bought his book though i can't speak swedish! it won an international award of design and truly deserves it.
we all eagerly await the results of your test!
Best regards from Finland Rose! Thank you for your wonderful website and the amazing Bread Bible! It is also very comforting to know that you are active here on the site if problems occur! I have one question of this golden honey oat bread recipe: vital wheat gluten. I had never heard of it before. I checked from one mill and health store and they told me that this wheat gluten is used here only in bakeries, i.e. professional use only and it cannot be purchased. Tried to order from Amazon, but it is not allowed to be shipped (customs reasons or something...).
Then I heard from one health store that in Scandinavia for gluten free baking they use a product which makes gluten free breads fluffier and easier to handle. This product is psyllium, Plantago psyllium, also known as plantago or flea seed, small, dark reddish-brown seeds which form a mucilaginous mass with water.
The health store suspected that this could probably also be of help in whole wheat and grain baking.
If I could have ordered vital wheat gluten, I would have tested both and tell if there is any difference.
I am about to test your recipe anyway with psyllium seed powder, but wanted to ask you already now if you would know anything about this?
If I understand now right, it is quite funny that vital wheat gluten is gluten and psyllium is free of gluten - quite opposite, but sounds that the result in baking should be approx. same?!
Hopefully I could explain this that it makes some kind of sense.... :)
Thank you Rose! This bread is so unbelieveably easy and tastes great. I will definitely be making this regularly. I love your recipes and your enthusiasm is definitely contagious!
sherry--so glad to here this. yes bread needs to cool completely to finish baking--even english muffins!
vernita--thanks for the great feedback. this bread is going to be one of my staples!
Thanks, Rose. My english muffins ended up being very good after they had cooled...we only have one left! :-)
I made the Golden honey oat bread on Friday. I tripled the recipe, knowing that I would be taking some to a potluck. It turned out beautiful, as do all the recipes I make of yours, Rose.
I used brown flax, coarsely ground in the blender, EVOO, and no milk powder. I mixed some golden flax , sesame, and poppy seeds with some flaky kosher salt and sprinkled it in the bottoms of my pans and on top before doing 3 diagonal slashes. They rose wondrously, browned beautifully and tasted heavenly!!! The bread was complimented at the potluck and we've mostly finished off the other loaf as toast, P & J sandwiches and even grilled cheese. The bread was open, but not holey, with a moist crumb and holds together well for sandwiches! I learn so much coming here and seeing what everyone is doing! I also have really been enjoying thefreshloaf.com....very interesting! Thank you so much!
I ended up buying the flaxseed meal because the sales associate in the store told me I needed a mill to grind up the whole seeds. It was stored in the refrigerator with a sell by date of Sept/2008, so I think it'll be okay. Thanks for your responses.
Patrincia, I eat flaxseed meal every day at breakfast. I haven't found it to be rancid, but I do keep it in the frig once I bring it home from the store. I bought golden meal once when they didn't have the regular, but didn't like the flavor, so I discarded it. Somehow it wasn't as "nutty." Perhaps I should try grinding my own, but I find it very handy to have the meal, as I can take it with me when I travel. I think I will try grinding my own soon, just to taste the difference and see if I like it better.
sherry--the king arthur dried milk is heavier than the supermarket variety. i think it would be fine to use the same weight.
the recipe says to roll out the chilled dough and then to let it rise. it is a slow rise bread as that gives more flavor but if you want it to rise faster use the proof box method i write about. i don't have a proofing cycle on my oven and might not trust it if i did!
baking bread on a griddle, such as english muffins or crumpets, never does a great job of baking the center of the dough which is why even store bought eng. muffins are almost always toasted. alternatively you could finish them off in a 350F oven.
buy whole flaxseed and process it in a blender or food processor until coarsely ground. the meal is likely to be rancid and offers no texture.
not sure about standard vs. golden. i've never seen the golden.
Hi Rose - I started gathering the ingredients for this Golden Honey Oat Bread. My health food store says they don't sell cracked flaxseed... can I use flaxseed meal? It's not finely ground like flour, it's more like a coarse corn meal. Also, is there a difference between standard flax seed and golden flax seed? Is either one preferrable for this bread?
I just made the English Muffins from the bread bible and didn't get the results I was hoping for. I started them Saturday and cooked them on my electric griddle this morning. After ten minutes on each side they were nice and golden, but still white around the edges and a little gummy in the middle. I put them back on the griddle for a few more minutes on each side and it didn't seem to make a difference, other than getting the top and bottom too crispy. The dough had been in the refrigerator overnight and I took it out this morning and immediately rolled it and cut six muffins. The recipe didn't say to let the dough come to room temperature, but I'm wondering if I should've. One other thing I wasn't sure about was the amount of dry milk to use. I threw out the first flour/dry milk mixture because I was weighing 40 grams when I realized that was WAY more than 2 T. I started over and just added 2 T. This morning I checked the weight on my scale and it takes about 4 T. to even get to 20 grams. Were any of these things my problem? Should I try them on lower heat for longer? Please help...my family loves english muffins and I would love to have success with homemade ones. Also, do you recommend using the proof cycle on the oven to raise dough that isn't supposed to be a slow rise? I did that when raising the english muffin dough and it still took over an hour to get 3/4" high. Thanks for your help!
Hello from Puerto Rico.I have a great interet in learning how to bake bread. Will be ordering your bread bible soon.Any suggestions... My question is how to join your blog or forum. Thanks for all the good advice you give us. Sincerely, B.Bauer
see why measuring by volume is so inferior?! it all depends how long the flour has been sitting in one place and why the street vibrations are as to how much it settles, whether you dip and sweep, scoop into the cup, stir up the flour first, etc. etc. for my recipes 1 cup of unbleached flour by dip and sweep which has first been lightly stirred = 156 grams 5.5 ounces. oh yes and the measuring cup you use as they all vary.
Acording to General Mills one cup of their unbleached white
flour weighs 4.27 oz per cup. In your recipe for golden honey oat bread a cup of flour weighs 5.65 oz per cup.
How should I measure the flour for this recipe?
If you want to knead it by hand, knead for 5 minutes, let it rest covered for 20 minutes, then knead again for 5 minutes. Proceed from step 2 afterwards.
Hi Rose,
I am new to the bread baking world. The only 2 breads that I have learned to make are the Sour Dough and Amish Friendship Bread. I have starter for both. I am interested in making this New Years golden honey oatmeal bread but as a baby to the world of baking breads, I need the recipie spelled out more simply and for use by kneading and hand mixing as I do not have a bread machine. Would it be too much trouble to rewrite the recipie in simpiler terms? Please?
Lynn, I share your excitement!
Marie, I visited your site and as usual your bread looked perfect!
Tammi, please do a search on the blog this has been addressed.
I have a Kitchen-Aid stand mixer and the instructions for using the dough hook say not to use it at a speed higher than 2. I noticed in your instructions that you say to "knead on medium low speed for 4 minutes". Do you know if it's ok to actually use the dough hook on a higher speed?
I finally had the time to bake your golden honey oatmeal bread. I did the sourdough starter version, and it was fabulous! Flavorful and light, with the crunch of flaxseeds. Thanks for this great holiday present! (Photos at www.breadbasketcase.blogspot.com)
Rose, you are my new best friend! ;-) I made the Jewish Rye Bread yesterday and it turned out perfectly. It has been a lifelong dream to be able to make a great loaf of bread, and this is my first success after years of placing that dream on hold. The crust is perfection -- it cannot be described in any other way, and the loaf is oh, so tasty. Next stop: Sourdough Rye! Can't wait!
Thank you so much for a lovely book and such exquisite instructions.
Dear Rose,
A very Happy, prosperous and successful new year to you.
I like this bread recipe very much. I am going to try it soon. I will have to do a lot of sustitutions. But still I am going to try it.
I have enjoyed your free recipes very much. I will post a comment after I make the bread and let you know how it turned out.
Thank you for such a wonderful baking experience.
If I use old starter do I still add yeast?
the best solution is to use as high a protein flour as you can find--hi gluten would be great, bread flour...let us know! and thank you!
Hi Rose,
I live in Beijing and don't have access to vital wheat gluten for the honey oat bread - but have everything else - I know you said it is a must but is there anyway to make this without it and still have a fabulous light textured bread?
I have been using your bread bible for the past several years and have made almost all the bread recipies and now make regularly sourdough, and pugliese oh and also pizza. Wonderful breads and a wonderful book. Thank you.
Thanks, Rose, for the wonderful New Years' gift recipe. I wondered what you felt the differences were in taste profile in the sourdough starter vs. no starter versions? On my monitor the pictures look very different and the non-starter looks quite pale! I love to use my starter which I made last spring from the Bread Bible protocol.
yes, in the book i explain the temperatures you want the dough to be and mixing from the frig keeps it from getting too warm during the mixing process.
I don't use a mixer, but I believe you can go direct from the fridge for mixing. I think only the hand method requires bringing the dough to room temperature. You add the salt after the 20 minute autolyse--it specifies this in the mixing instructions.
In my experience, you get the best oven-spring from a slightly under-proofed dough and steam in the oven. The steam helps keep the crust moist so that it can expand before it sets--you can even spray the actual loaf to enhance this effect. If the loaf is fully proofed, it will also expand less in the oven.
my blog master tell me all you need to do is copy and paste. (it works for me)
2T milk powder = 1 cup milk
Hi Rose,
I, too, would like to see a printer-freindly version of the Golden HoneyOat Bread. For now, I just copied it down by hand...I bake bread for my "family"-a husband and 5 parrots-about 3 times a week, and they love to see new recipes coming out of the oven! (The birds actually refuse toast made from store-bought bread!)
I also have another question, a problem that has plagued me before. I'm not getting any oven spring these days. The last time I had the problem it turned out to be the cheap, store-brand flour I had bought. Since then I use only King Arthur Unbleached and whole wheat flours. The bread rises beautifully in the bowl and the pan, but doesn't budge when it hits the hot oven. Sometimes it even collapses a bit. My oven is accurate and always preheated well in advance, so it's not the temp that's the problem. I used to use Red Star yeast, but switched to Fleischman's in case that was the culprit but no luck. Since most of what I make contains a good portion of whole wheat flour I tried adding vital wheat gluten, still no luck. Any ideas? It tastes just fine, and looks okay since it rose in the pan to a decent level, but I really miss those nice, high loaves that used to come out of my oven!
Thanks for your help!
would like to make the basic Hearth bread in your Bread Bible book, but do not understand-- for a better flavor in the notes at end of recipe you say to allow the sponge to ferment 1 hour at room temp. and 8 to 24 hours in Fridge. Now is this mixture that is refrigerated, the sponge plus the flour mixture added to the sponge?
If so, if using the mixer with dough hook the next day when it is taken from the refrigerator, is it necessary to bring it to room temperature before continuing to knead the dough in mixer and is this when the salt is added?
Do you have a "printer-friendly" format for the Golden Honey Oat Bread recipe? Also, is there a "formula" for replacing powdered milk in your recipes? I'm lactose-intolerant and while I can buy lactose-free milk, I can't buy lactose-free milk powder. Jerry
coming down with a bad cold (they're always bad) but before i hibernate just want to ask you what kind of work brings you both to venice? i haven't been there since i was 16 but read 2 wonderful books--erika jong's serenisimo and 1001 and 1 nights in venice.
you made all the right decisions--no need to add old dough when making a biga. i've never made the ciabatta in the zo and i suspect this is one dough that works best in a stand mixer. i hope you have tried the bread i posted on the blog about a year ago from maine--price kushner's bread with carmelized onion. it requires the starter and is really an amazing bread--ciabatta style.
Hi, Rose. I made the ciabatta from the BB today. We were in HEAVEN!!! I've been making almost exclusively whole grain bread, so my husband was especially ecstatic with this, and also because it's better than most of the bread we can buy when we're in Venice. That being said, I almost threw the dough away because things weren't going too well. Since I got the Zo, my KA mixer is in the closet, so I thought I'd try mixing in the Zo. I don't think it ever got to the right stage. Also, it was too low, looking like biscotti slices when done, but still so delicious we didn't care. Next I'll try Brinna's Pugliese, then the Pugliese. Would there be any point in putting old starter in these? I decided not to try. This morning when I got up, the biga was absolutely beautiful. Thanks for giving us a piece of heaven today. I also wanted to say in terms of bread not always coming out the same. When we're working in Venice, we go to the same small bakery every day, near where we work. They have some rolls that are similar to ciabatta. When they're great, they're wonderful. Sometimes they won't be as good, even for a week or more at a time. Don't know if it's the weather or what. It's great knowing that I can make something so delicious at home. Brava, Rose.
sounds like a great success! you don't have to slash--it's just for appearance. if you use whole wheat berries you have to soak them for several hours to soften them. it pays to put the flax in a blender of food processor to break it up or it goes through one's system undigested and it's supposed to contain great anti-oxidants!
Hmm. Forgot to say that I'd slashed it with a large knife. No wonder it fell! Like taking a hatchet to it. Too bad I didn't have a razor around! Just thought I'd clarify that it wasn't your directions but my heavy-handedness! When the knife didn't pierce it quickly I pressed too hard. But it really seems to have had no effect on the final fabulous product!
Today I'm trying the "fabulous" golden honey oat bread made with an old bread machine for the kneading part which has become difficult for me with arthritis and arm problems. I'd lent it to my sister for the past several years but given my problems I'd gotten it back to try again! You're so right about the dough being too wet to knead without additional flour but the machine was perfect for that.
It rose beautifully and I baked it in my new cuisinart deep dish pie pan. It's now cooling down and I cannot wait to taste it.
Used a pack of Fleishman's active dry yeast, the only type available the other day here in Florida. But I realized too late (after already adding just lukewarm water) it wasn't the instant rise yeast. So I decided to add a couple tablespoons of warm milk, not having dry milk on hand, and disolved some additional yeast (Hodgson's) in it before adding it all to my mixture already in the machine, and 2 T more flour, HK, to balance the addition of milk. Fortunately I'd bought that brand of wheat gluten recently though I'd never used it.
Added 1 T bran, 1 T whole wheat berries, 1 T rye flour and my flax was whole since that was the only available. Am a hopeless recipe jiggler.
It rose beautifully after the initial kneading. Then I just folded it around a couple of times to form a round loaf and placed in in the pan where it rose in about 45 minutes, mounding up nicely over the top of the pan. Then I slashed it and it fell dramatically. But it looks great and light.
Okay, I'm going to taste it. Just cut into it! Wow. Great lightness, mild flavor and delicious! Thank you, Rose. I feel like I've found a gold mine, no kidding, and so easy!
My mom made bread when I was a child and it never loses its allure. I never thought I'd live to see the day when I could bake a great loaf so easily. This is the type of bread one wants for sandwiches and toast. I love the NYTimes "no-knead bread" but find the whole timing thing a bit annoying. Bless you, Rose. One reason I decided to bake bread again, though never very good at it, is that I hate spending $2.89 for a loaf of manufactured bread!
Note: Whole wheat berries are too hard to bite into. Flax whole was okay. Could use maybe 1/4-1/2 tsp more salt for my taste.
Question: Is the slashing just for looks?
sure--you just have to knead longer and not be tempted to add more flour to the very sticky dough. if you have the bread bible i give the technique for hand kneading for sticky doughs but since your husband kneads by hand already i'm sure he'll do just fine as long as he avoids over flouring as it will toughen the dough.
We don't have a bread machine or a standing mixer (yes, low-tech, I know). My husband is the bread baker and he does all the kneading by hand. Would this recipe work for hand mixing and kneading? Any suggestions?
It looks wonderful!
yes and you can also replace 1/2 cup of the water with 1/2 cup of milk that has been brough to the boiling point (little bubbles form around the perimeter) and then cooled to room temperature.
the milk gives a slightly softer texture and slightly higher rise.
Can I leave out the powdered milk and still get a successful loaf?


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There have been twelve films in the "Friday The 13th" franchise thus far. You know what Michael Bay's Platinum Dunes horror shingle did in 2009? They acquired rights to the series (like they have with horror franchises "The Texas Chainsaw Massacre," "A Nightmare On Elm Street," "The Hitcher") and ba...Read More »
On Sunday night, the MTV Movie Awards unveiled an array of VFX-packed new footage from the studios' upcoming summer movie slate. Watch them here.Read More »
So what's the deal with Michael Bay's "Transformers: Age Of Extinction"? Is it a reboot or do over now that Shia LaBeouf is no longer part of the series? Apparently, the only rebooting Bay is doing is changing leads. The destruction of Chicago at the end of "Transformers: Dark Of The Moon" is still ...Read More »
Uh oh. Remember when Michael Bay said T4, aka "Transformers: Age of Extinction," would likely be his last Transformers movie? Well, it still might be his last Transformers film, but the plan (like usual) is for another new trilogy.Read More »
Michael Bay has been many places in his cinematic career, and they usually involve explosions, but one territory yet to be dynamited on screen by the director is underwater. That could very well change.Read More »
Three new shows join seven returning programs for a barrage of material from the cable network.Read More »
"It's a bit more of a darker vision of the Transformers world… It's not a kids movie, I'll tell you that much," Titus Welliver told Nerdist recently about "Transformers: Age Of Extinction," sending certain corners of fandom into a tizzy. But less reported was Welliver's subsequent clarification, whi...Read More »
Not content to blowing things up on the big screen, Michael Bay has his eyes set on our television sets. First unveiled last year, "Black Sails" is set to finally premiere this Saturday on Starz but since you might have better things to do that night, you can catch the entire first episode for free ...Read More »
"Black Sails," the new Starz pirate drama premiering on Saturday, January 25th at 9pm is both a prequel to Robert Louis Stevenson's "Treasure Island" and executive producer Michael Bay's first venture into television.Read More »
When Samsung brought in director Michael Bay as a surprise guest at their CES press session to talk about their new giant Samsung Ultra HD TVs, they made the mistake of thinking he could handle a live performance.Read More »

subset: commoncrawl


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Moominpappa and Snufkin. (From memory… although I looked up the spelling of Snufkin. Not bad for approx 35 years later.)
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."Blade Runner" concept art by Syd Mead
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Characters: Batman & Robin
Series: DC Comics
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The Holy Mountain (Alejandro Jodorowsky, 1973)
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"The men the American people admire most extravagantly are the most daring liars; the men they detest most violently are those who try to tell them the truth."
H.L. Mencken (via room42)
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Ghost World
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text: Freeport ordered to pay for destroyed car Stop Start Wed, 07 Nov 2012 11:35 - Wednesday, 07 November 2012, 11:35 The First Hall of the Civil Court, presided by Mr Justice Joseph Zammit McKeon ordered Malta Freeport to pay €16,500 in damages to a man whose car was destroyed after a crane hit it. The accident took place on 24 May, 2008 when a crane owned by the Freeport, driven by Noel Vella, crashed into a Renault belonging to Alex Allul Sullivan, who was on duty on board a vessel berthed at the Freeport. The car was deemed to have been beyond repair.


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If you have a valid SC CHP/CCW permit you are fine to conceal. The glovebox or console IS concealed.
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Had a tire replaced at a Walmart in southeastern NC today and it brought a few questions to mind.
To start off I am a SC resident, but live within about 15 minutes of the NC/SC border.
When not carrying, I normally keep a pistol in the glovebox or center console of the vehicle I am driving as does my wife (no cwp for her at this time), l didn't today, because I knew I was going into NC, and don't know your laws that well.
1. Let's say that I want to carry in NC, what are my options? In SC my gun must basically be on my person or in a "pocketbook" type bag (with CWP), or in glovebox/center console, or the "trunk". I know without a NC CHP, glovebox/center console is a big no no, as it is considered concealed.
2. This basically feeds off 1, stop once in NC at a gas station, Walmart, McDonald's wherever and need to go in, I obviously cannot carry concealed in NC with my SC cwp, can I throw it on OWB and make sure my shirttale/jacket doesn't partially conceal it, I know NC allows open carry for residents, what about visitors?
If you have a valid SC CHP/CCW permit you are fine to conceal. The glovebox or console IS concealed.
NRA Life Member, NC CCH Instructor, NRA Pistol Instructor, NRA Chief Range Safety Officer, Refuse To Be A Victim Instructor
IMPORTANT LINK: NC Department of Justice Concealed Weapons Reciprocity page
Other States' Permits Honored Here
Effective December 1, 2011, North Carolina automatically recognizes concealed carry permits issued in any other state.
Out-of-state permit holders should familiarize themselves with North Carolinas laws.
For example, in North Carolina, concealed handguns may not be carried:
- In law enforcement or correctional facilities such as a prison;
- In any space occupied by state or federal employees, including state and federal courthouses;
- In schools or on school grounds;
- In areas of assemblies, parades, funerals or demonstrations;
- In any place where alcoholic beverages are sold and consumed (such as some restaurants);
- In any area where concealed handguns are prohibited by federal law;
- In any place of business that has posted a sign banning concealed weapons on its premises;
- By any person while consuming alcohol or while under the influence of alcohol or any controlled substances (unless obtained legally and taken as directed by a physician).
To possess a concealed handgun in North Carolina, you must:
- Carry your permit and a valid form of identification with you at all times.
- Disclose the fact that you have a valid concealed handgun permit when you are approached or addressed by any law enforcement officer in North Carolina.
- Inform the officer that you are in possession of a concealed handgun.
- Present both the permit and valid identification at the request of an officer
- NOTE: You should not attempt to display either your weapon or your permit unless directed to by an officer.
Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks
OC is allowed in NC because there is no law making it illegal. As such it applies to anyone that can lawfully possess a gun, resident of the state or not.
opencarry.org/ is also a good place for these questions.
22 mag ammo
Benelli M4
Thanks for the info guys! Didn't realize that the permit reciprocity was part of the law change at the end of last year
So, the straightforward answer is... Carry how you want to in NC. You can open carry if you want to, but since you have SC CWP, you can conceal as well.. Your call
"Beer is proof that God loves us and wants us to be happy."
-Some dumb **** that misquoted Ben Franklin....
My Fat Boy Belt Review
A look into Chris B's collection


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The Mitsubishi Motors display at the 2006 SEMA Show also features the Baja Raider, a competition version of the Raider truck campaigned by DXR (Desert Xtreme Racing). The Baja Raider will compete in the SCORE Stock Mini category at the Baja 1000 (November 16th), which closely regulates the modifications that can be made to this relatively showroom-stock class of off-road race truck.
mitsubishi baja raider


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The gents over at Street Etiquette have collaborated with Soludos in taking a summer classic, Espadrilles, and adding on a twist, mesh net.
They can be bought here
These n.d.c. Pablo Artesa Canvas Espadrilles are great light shoes for the spring/summer
Even though we're anxious for fall to come, we still love this summer espadrille look.
Traditional Spanish shoe manufacturer, Yayas, has created a line of espadrilles, the ideal summer shoe.
We always get asked about what shoes would be ideal for summer - these lightweight Superior Labour x Waste(twice) espadrilles would be perfect.
Pair your suit with some espadrilles this spring.


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Abe Burmeister is a former graphic designer from NYC who claims he can only use a pair of trousers one month while riding on his bike to his office. Instead of only complaining about the fact that the trousers are lousy he came up with a great idea for a company called Outliers.
Abe started out by looking for ways to make clothes from high technical fabrics and with a great style at the same time.
"As a native New Yorker I cycle to work everyday. I love cycling but it cost me roughly a pair of trousers a month", says Abe. "I was wondering what I could do about it. And since I couldn't find trousers that could keep up with my cycling scheme, I came up with the idea of making durable pants myself. I teamed up with Tyler Clemens, a local who also has the ambition to create high performance clothing. Tyler was looking for the perfect shirt so together we have the ideal mix of sustainable apparel for all kinds of weather and transportation."
"If no one is going to make these pants I guess I'll have to make them myself" Abe Burmeister
What struck me most while watching Abe's video on Hypebeast is the fact that anything can lead to a new idea or company.
Apparel from Outliers is only for sale online because selling through retailstores made the clothes "too expensive".
I have to admit I cycle to work everyday but never ruined a pair of trousers in a month. But I'm gonna try out their clothes anyway. I'm curious about the quality.


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Narrow your search
Pricing not available
The Sony HT-ST5 sound bar won't hit as hard as its linemates, but its compact design and extra features just might grab our recommendation.
Sony's HT-XT1 sound stand is packed with features, looks sleek, and sounds great, making it a no-brainer upgrade over your TV's built-in speakers.
The Sony HT-ST7 is a visually stunning sound bar with a fine feature set, but it doesn't sound as good as you'd expect at its sky-high price.
The Sony HT-CT260 is our go-to budget sound bar pick, with excellent sound quality, built-in Bluetooth, an adaptable design, and no major missteps.
The Sharp HT-SB60 is one of the best-performing sound bars we've tested, although its extra-long size and lack of Bluetooth will give some buyers pause.
While its bulky design isn't for everyone, you'd be hard-pressed to find a more full-featured and better sounding all-in-one 7.1 home theater system for the price than the Onkyo HT-S7200.
The Onkyo HT-S91000THX breaks the HTIB mold, offering four HDMI inputs, full-size speakers, and the best sound we've heard to date from an all-in-one system.
Pricing not available
Consider the Sony HT-CT550W if you need a sound bar with a lot of connectivity, but it's otherwise not worth its premium price.
Sony's HT-CT150 sound bar home theater system sounds great and is way ahead of the competition with its three HDMI inputs; however, its IR receiver limits the subwoofer's placement options.
Pricing not available


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Invest in the creative process and support the development of new work by underwriting Headlands' artist programs. Naming opportunities are available for multi-year support over a minimum of three years.
Support by Program: Artist In Residence (AIR) Awards
Invest in the creative process. Underwrite an Artist In Residence award for $15,000
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Support the development of new work. Underwrite an Alumni New Works award at $10,000
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Artists from all over the world are awarded residencies at Headlands. Underwriting opportunities are available to support artists from a particular region – local, national, or international.
Support by Discipline
Headlands' artists work across all disciplines—architecture/environment, arts professional, film/video/new media, music/sound, performance/dance, visual, writing, and interdisciplinary. Underwriting opportunities are available to support artists working in a particular discipline.


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runtime versionA limited version of one program that enables you to run another program. To run a program written in Visual Basic, for example, you need the runtime version of Visual Basic. This allows you to run Visual Basic programs but not to develop them yourself. Many other development applications, particularly database applications, require a runtime version to execute.
Software companies have different approaches to runtime versions. Some allow you to distribute the runtime version freely, while others require that you pay a license fee.
The future remains, well, cloudy. But either way: Amazon, look out. Microsoft is gaining fast. Read More »Hype Versus Action in the Developer's World
Often times technologies start as hype but with time become adopted. As a developer or technologist, it is worth reading the hype and knowing the... Read More »Microsoft Hyper-V Network Virtualization Q&A
The top 5 Hyper-V questions with answers provided by Nirmal Sharma, a MCSEx3, MCITP and Microsoft MVP in Directory Services. Read More »
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This was okay - not horrible but not a homerun either. It just was not particularly flavorful. If I make this again I would probably add some bacon.
Cheese and Guinness Spread
bigd80915 Posted: 12/02/10
Beckydoll Posted: 12/31/10
Love this dip! made it for our annual NYE party and everyone is loving it! Had some day-old homemade french bread which I turned into garlic toasts to serve with this. Crackers, toasts, and grape tomatoes are best with this dip.
charoulli Posted: 09/26/09
This was wonderful! I was expecting it to be a bit more bitter from the Guinness, but nope! It was just right! One thing though...don't over refrigerate. We refrigerated overnight after eating most of it, and it was too hard to dip. We microwaved for a few seconds. All of us in the house predered crackers than crudites with this.. it was too cheesy for veggies.
Fiveandahalf Posted: 03/20/10
This was tasty! We used laughing cow spreadable cheese instead of the cream cheese to cut down on calories. Still had great flavor.
Foodie125 Posted: 01/01/11
Made this at New Year's rather than buying cheese ball spread. No one really cared for it amongst the other choices. One person said it tasted like the cheese you get out of a can, and I agree. Would not make again.
hsimms Posted: 09/11/11
This recipe was great! I made it for a tailgate and everyone LOVED it! I just wish I had doubled it since it was eaten so quickly!


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I try to help when I can. I'm happy that my efforts are appreciated. ♥ : )
asked by Anonymous
I try to help when I can. I'm happy that my efforts are appreciated. ♥ : )
Aw thank you! This gives me the encouragement to post more food and outfit pics. ; )
You can take a look at my blogroll for a whole list of other bloggers I follow! : ) I think you should go ahead and start your blog if these are the topics you're interested in. It's a great experience to add onto your resume, especially if you're looking for something in one of those fields.
Many bloggers start out by posting photos with their head blurred or cropped out. If you're nervous about posting online, you can start with that. I actually used to do it! I also suggest networking with other bloggers through social media. Twitter is a great way to get started on that. If you're looking to grow your blog, make sure you add value into your comments when you're on other blogs. Never promote yourself with comments like, "Great post! Follow me, I follow back. xoxoxoxoxox". That could get you flagged for spam and/or others won't like what you're doing. Good luck! Let me know if you have anymore questions. : )
I plan on posting that some day. Hopefully by summertime! Thank you for the suggestion! : )


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Finding a Real Estate Agency in Sonora
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Find an expert real estate agent near Sonora, TX to help you navigate the home buying or selling process today.


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with Sandra Betzina
Whenever you're ready! The lessons are available online any time, and your access to the class never expires.
As long as you need! Your access never expires, so you can come back again and again.
Ask your questions on the platform and you'll receive instructor feedback. Your fellow students are also likely to jump in and offer advice from their experiences.
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Found September 30, 2013 on Monkey with a Halo:
PLAYERS: Mike Scioscia, Mike Trout, Howie Kendrick, Erick Aybar, Masahiro Tanaka, Vernon Wells, Mark Trumbo, Arte Moreno, Ervin Santana, CJ Wilson, Miguel Cabrera
TEAMS: Los Angeles Angels, New York Yankees, Kansas City Royals, Detroit Tigers
TEAMS: Los Angeles Angels, New York Yankees, Kansas City Royals, Detroit Tigers
The September 30th, 2013 edition of daily news for the Los Angeles Angels including Scioscia doesn't know if he will be back, luxury tax concerns could prevent a Trout contract extension and much more... The Story: Mike Scioscia still hasn't heard whether or not he will be back in 2014. The Monkey Says: All signs point to Scioscia staying, but I don't buy that Dipoto will stay too. Rumors have it that Scioscia is going to lay down some demands regarding his coaches and likely make a play for more sway in the organization, so I don't see that working out well in an already strained GM-manager relationship. The Story: Luxury tax concerns could prevent the Angels from working out an extension with Mike Trout this off-season. The Monkey Says: A $300 million extension is pretty outlandish, but an extension with a $25 million average annual value isn't out of the question. This is a real concern for the Angels on that front, but it also isn't a back-breaker. First off, the assumption is that expensive arbitration cases like Hanson, Williams, Bourjos and Trumbo will all be brought back next season. They could shave a few million off by dumping some of those guys as non-tenders or via trades. They could also create the necessary wiggle room by trading Howie Kendrick or Erick Aybar, but even that would still create problems with adding other pieces like Masahiro Tanaka. It is quite possible that the Halos will just wait until next winter (where they would lose leverage) but would clear a big chunk of tax bill when Vernon Wells rolls off the books. It is also an option for the Angels to just pay the luxury tax for one year. If they only exceed the threshold by a few million, their penalty won't be substantial as they are first-time offenders. It will, however, put a lot of pressure on them to get under the tax threshold in 2015. The Story: The Angels could trade Mark Trumbo for pitching this off-season. The Monkey Says: The question is what kind of pitcher can they get in return? Trumbo is a good player, but he has some real failings that will limit his value. The Angels definitely need to clear the logjam in the outfield, so moving Trumbo, Bourjos or Calhoun makes sense, it just is a matter of which player will return the most value. The Story: The Angels have the 15th pick in the 2014 draft. The Monkey Says: Or at least they do for now. It is always possible Arte Moreno will lose his mind and forfeit the pick so that they can bring back Ervin Santana. The Story: Mike Trout is the third player ever to collect 190 hits, 100 walks and 30 steals in the same season. The Monkey Says: The others were Ty Cobb and Lenny Dyskstra, so I guess that means Trout is going to become either a homicidal bigot or a sociopathic con man. Or both. Probably both. The Story: C.J. Wilson and Mike Scioscia both claimed that Wilson was given slippery balls to pitch with in Texas. The Monkey Says: The thing is, I kind of believe them, though it seems like a pretty pathetic excuse. For both to have examined the balls and made the claim hardly suggests that they are making it up, but both admit that Texas was assuredly using the same slippery balls. It is possible that the umpires simply did a half-assed job of rubbing down the balls before the game. It is also quite possible that I have spent too much time about gripping and rubbing slippery balls. The Story: Mike Trout expects Miguel Cabrera to win the AL MVP. The Monkey Says: Give him credit for being a realist and give the BBWAA no credit for the potential to evolve their groupthink opinions. The Story: J.B. Shuck has a sold case AL Rookie of the Year. The Monkey Says: NOPE. The Story: The late season turnaround of the pitching staff could help Mike Butcher's job security. The Monkey Says: Should it? A lot of the improvement came from getting Weaver and Vargas back from the DL, moving Richards into the rotation and bumping Hanson and Blanton into irrelevancy. Butcher certainly deserves some credit as he is said to have really done a lot of work with Richards, but he also saw several reliever fall apart under his watch in the second half of the season. [follow]
Original Story: http://www.monkeywithahalo.com/2013-a...
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They will be having their 2nd Padre Burgos Adventure Tour and their scouting anyone who are interested to do some mountain climbing, caving/spelunking, rappelling, island hopping, camping on the beach and a simple 'beachineering'. The mentioned of "beach" turns us on and off we join.
Borawan Island is just one of the Islands that we can enjoy as part of our Padre Burgos Tour. It offers a wide beach shore that allows campers to build their small and huge tents alike. The boulders and mountains surrounding it keep the tents from blowing away by the strong wind.
Having an spectacular beaches and mountains, Padre Burgos grabbed the attention of many mountaineers and beach bummers - and that is why we are here now -in Borawan Island.
02:00AM - Assembly (exact place will be arrange on pre climb meeting)
03:00AM - ETD to Padre Burgos
06:00AM - ETA Lucena, Stop over Lucena Grand Terminal
08:30AM - ETA Laguimanoc pier (Padre Burgos), board private bangka, island hopping starts
(Prepare for your swimming attire)
09:00AM - ETA Mag-asawang Bato Island, 15mins free time
Optional activities: swimming, snorkeling, picture-taking, early socials
10:00AM - Dampalitan Island, free time
Optional activities: swimming, snorkeling, fishing, beach bumming, siesta, grill
12:00PM - Lunch
13:00PM - ETD to Borawan Island
13:30PM - ETA Borawan Island,free time
Optional activities: rappelling, rock climbing level 1 and 3, snorkeling, swimming, bouldering, rock
scrambling, caving/ spelunking, fishing, beach bumming
19:00PM - Dinner (fresh fish, large squid for grilling, octopus, etc. are available at the Island by fishermen)
Night activities: camping, swimming, games, campfire
Day 2:
06:00AM - Wake up call, breakfast, sunrise viewing, beach roaming, swimming, snorkeling, rock climbing,
rappelling, bouldering, fishing, beach bumming
10:30AM - Break camp, pack up for Uro's beach
11:30AM - ETA Uro's beach, prepare lunch
12:00PM - Lunch, free time
Optional activities: swimming, snorkeling, 20-30minutes hike to Mount Lipata
15:00PM - Wash up
16:00PM - ETD to Laguimanoc pier (Padre Burgos)
16:30PM - ETA Laguimanoc pier (Padre Burgos)
17:00PM - ETD to Manila
21:00PM - ETA Manila
Budget: 1,200Php
Inclusive of:
- Transportation: Manila to Laguimanoc Pier (Padre Burgos, Quezon 2 way)
- Entrance fees/ overnight fees/ camping fees
- Purified water and cooking water
- Guide ships/ instructional/ Org. fee and contingencies
- Camping equipment ( tent, stove, cook set, lantern, etc.)
- Meals
- Headlamp or flashlight
- Clothing (jacket - might be cold at night)
- Optional: camera, sun block, insect repellent lotion, rash guard, knitted gloves, goggles/ snorkels, helmet, knee pads, fishing gears
Email: email@example.com
Call or Text: 09052688275
Visit: http://yabag.org


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Stellar rock on the upper pitches of "Surf's Up"
Ned Atkins, Aug 2008
© Will Homoky
Route: Surf's Up (South West Ridge)
Climbers: Will Homoky
Camera used: Canon G9


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Thanks for viewing this Original Matching Numbers 1963 Chevy Impala Super Sport. This vehicle has never been restored. It has been re-painted in the... More
For your consideration is my '69 Impala 427 SS Coupe. This car real deal two owner car is simply amazing stunning .It... More
super drive this clean 64 Super Sport with cold factory AC and stereo,P steering, P brakes,automatic transmission and highway gears make it a pleasant ride... More
1958 Chevrolet Impala Convertible, BEAUTIFUL and correct 348 Tripower Convertible Automatic. Frame off older restoration completed in 2000 about 1,100 miles since. Drives perfectly... More
For Sale: 1967 Chevrolet Impala 2 door convertible for 7,800.00 > 327 motor automatic > Chevy rally wheels > NEW gas tank > All NEW wire harnesses > Car... More
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Beautiful 1966 Chevrolet Impala Convertible. Frame off restoration completed in 2010. 283 V8 completely rebuilt. Two speed automatic powerglide rebuilt. Stainless steel hardware, brake,... More
1963 Chevrolet Impala SS Convertible, "barn find" 327 c.i. 300hp, factory 4-on-floor, PS, all numbers match. Includes SS hubcaps (VG to EXC). One owner/driver,... More
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It is a custom built 1964 Chevrolet Impala with a 327 engine with fender wall headers and side pipes. The car has custom... More
1966 Chevrolet Impala SS, This ALL original 1966 Impala SS has been owned by it's 2nd owner since 1968!! This is a Arizona car... More
1970 Chevrolet Impala Custom, Complete and believed to be an original car except paint and exhaust. Factory 4bbl. Have original manifolds and generator. New... More
With its iconic styling, the 1964 Chevrolet Impala SS stands as one of the most recognized American car designs of all time. This example... More
This 1958 Chevrolet Impala is being offered out of the long term ownership of a Kansas City, KS collector. The car in question is... More
- Red with Red bucket seats and White top- Small block V-8 engine- Automatic transmission- Power steering- Power top- Former owner was Jim Owen,... More


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Because of its huge database, you can decide to renovate one space after another, using only One remodeling software The above mentioned price is across the country averages rather than precise numbers The general contractor for the redecorating will take charge of your whole project and also oversee the particular procedure through beginning to end If it appears like a negative factor - it isn't * Permits - I spending budget about Ten% with the overall construction expenses for enables fees If that is the situation, you might discover the cost of shipping or perhaps provide to be very costly By doing this, they do know in the event the notion of the particular service provider is actually well-rooted and also proper It is also feasible to buy counter tops made from remade materials Remodeling Your own kitchen area is a huge decision in which you could probably use some appear assistance The second key expenditure is normally sculpting and plumbing costs Thinking about Your Equity: Your home equity, or perhaps the price of your house, performs a huge role when you are deciding how much you'll be investing in the redecorating of your property For those who have a small space, you could select a lavatory having a tiny circular pan Have you been likely to put down some laminate flooring in the kitchen? If that's the case, a box used vinyl cutter is unquestionably likely to come in handy They'll also spot any kind of present breaks or leakages within your basement With display homes, you are able to feel the fabrics, actually begin to see the result of certain lights feelings to specific settings, and see exactly how secure the particular redecorating outcome is As time goes by, many people acquire more and more equipment It provides convenience as well as speed as well as the expenses are aggressive Give Your insurance broker a phone call The midrange restroom remodel is approximate
He quit smoking and is nowadays a bit better but he started drinking instead. Not as much as he smoked though. After this incident I thought now is the time to at least cut down smoking. But? here I am, puffing at least a couple of joints a day just because I?m bored.
Redesigning a property not just gives it a face lift, it's really a approach to increase value, and also increase essential space with a home If you are planning to have an individual style the actual addition or remodel, then you will have to pay for your designing If you have the area you may even consider incorporating more mirrors to provide an effect or illusion of the bigger room compared to you really have got You've heard that just before though present day power charges celebrate much more perception in order to reuse, recycle, and also think about energy preservation from the start of any kind of remodeling undertaking Different facets has to be taken into consideration when performing an authority toilet remodel as compared to whenever redecorating every other restroom Your house can fundamentally grow and age group with you, gracefully obviously! According the the nation's Association from the Remodeling Industry, household upgrades aren't individuals once-in-a-lifetime tasks that property owners dream of for years at a time just before they will actually get A sort For example in case your property is valued from close to $500,000, your remodeling project must not cost you a lot more than concerning $125,000 A brand new House that is Your own Your kitchen is probably the the majority of used rooms inside the whole home and should be described as a space which is considered prior to starting any kind of redecorating project It's also vital that you see whether The complete restoration is needed, or even whether A surface-level version is going to do to lessen the kitchen upgrade price Complying together with lawful specifications Floor tile partitions and also close off all-round Add a backyard tub for washing aside aching muscle tissues after having a day of yard work, or simply a body squirt shower will be better structural issues, delinquent maintenance dut
· Verify license and insurance policy Utilizing a proper bead of caulking, an additional coating associated with plastic watery vapor hurdle, or perhaps investing in a flawlessly great used tub will save you a great deal in the end There are plenty of styles you can setup at a reduced home redecorating cost Remodeling your home is probably the most cheap approaches to increase it's value to make any room a lot more welcoming and comfortable There are some excellent equipment available that can help on all sorts of various careers Having a lot of different pane available, select one that lets in light What happens if you fail to get in touch with the actual plumber these people hired following your career is total? You want anyone being attributed This means meeting with companies to choose so what can and can't be done Consider this kind of record and start studying these products you would like to use in your new kitchen Purchasing or perhaps hiring the specialized resources, sacrificing time and controlling your time are some other conditions together with redesigning baths that you might experience The majority of properties might remodel their backyards with the addition of landscape, some would certainly upgrade their particular garage, as well as for other people, your home and also bathroom When points escape hand, owners may want to think about asking for the aid of their particular neighborhood friends or perhaps family members This way, the likelihood of achieving the expected day of conclusion increase Remodeling your home will offer a more contemporary look and you'll be in a position to alter the items that you didn't just like about the type Should you actually want to refashion Your kitchen, you might want to test getting which home improvement mortgage Kitchen and also bathroom remodeling ideas are plentiful La
You'll feel the excitement as its charm unfolds bit by bit Nevertheless, you need to be aware of the fee versus A lot of property owners strive to be able to up-date out-of-date elements close to their home, such as updating your bathroom, which includes much more storage space in the kitchen, or perhaps simply by Going green and becoming more energy-efficient Any cooking area designer will probably be familiar with all the newest developments within cooking area styles, know the most recent alternatives inside eco-friendly supplies, and become current with new products for the kitchen area It would appear that kitchen and bathtub remodeling jobs tops the list regarding wanted enhancements The price factor should rely on the dimensions of remodeling project But how in regards to the kitchen area and the bathroom? You must think twice During planning, entrepreneurs could need in order to put in much more effort because they have feel although each and every step prior to doing anything The outcomes cause greater client-satisfaction, making certain enhanced comfort, beauty, and function You exactly will need and wish for your reconstruction or perhaps new development First, get yourself a excellent company as well as let them know precisely what you've got and therefore are prepared to spend for your home remodeling Any color fall is not the finish around the globe, however A fresh paint trail major straight down the hall ought to be stated simply by you, and made correct by your company quickly The best way to not end up being trapped with this particular sort of scenario — think about modern day kitchen areas It appears that people are beginning to embrace the easy way of life regarding seated outdoors an outdoor and also remaining residence frequently Redesigning tips are influenced by the tastes and style tastes of home owners Once you decide to take up a redecorat
Potentially lovely, perpetually human.
by R.A. V.F.


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Main Content
Ladies, this breezy lightweight top from Majestic feels like a jersey but has decidedly feminine touches with a three snap-button placket, deep v-neck and slim fit to accentuate your figure!
- 100% Polyester fabric
- Imported
- Lightweight top
- Officially licensed MLB product
- Placket with three snap buttons
- Quality embroidery
- Rib-knit collar
- Side slits at hem
- Tagless collar
- Team color taping
- V-neck
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Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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StartUpHire is the place to find NPI Test Engineer jobs. Review the list of NPI Test Engineer career opportunities to the left. These NPI Test Engineer jobs represent some of the most rewarding careers available.
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Tracking Code 1787 Job Description rovide Manufacturing leadership for the successful introduction and start-up of new products into manufacturing. Partner with design engineering, supply chain, Manufacturing Engineering, strategic development partners, suppliers, and CMs to8/3/2014 Redwood City, CA Save This Job
Job Description / Responsibilities: Responsible for Engine Center diesel and gas engine test coordination and execution activities connected to NPI, CPI, and cost reduction projects, as well as tear down and preliminary evaluation of field returns. They will coordinate and follow8/25/2014 Lafayette, IN Save This Job
Peregrine Semiconductor is a fabless provider of high-performance radio frequency integrated circuits, or RFICs. The Company?s solutions leverage proprietary UltraCMOS technology, which enables the design, manufacture, and integration of multiple RF, mixed-signal, and digital9/19/2014 San Diego, CA Save This Job
What you?ll do As a Principal Regulatory Compliance (RC) EMC Engineer, you will be responsible for ensuring compliance of all Belkin products to Global EMC regulatory requirements. You must understand WW standard requirements relating to EMC/EMI, must be able to guide product8/13/2014 Los Angeles, CA Save This Job
As a member of the Ruckus Wireless engineering team, you will manage a team of Electronic and System Engineers, including digital, analog, RF, antenna and CAD designers. You will be responsible for project management of the hardware portion of development projects, working8/9/2014 Sunnyvale, CA Save This Job
Position Summary Ruckus Wireless is looking for an experienced Engineer to architect and create automation workflows using virtual and physical components to create a centralized lab infrastructure for the globally dispersed Ruckus Wireless Technical Support and Systems8/9/2014 Sunnyvale, CA Save This Job


text:
Washington, District of Columbia
City/Town: Washington
State: District of Columbia
Congressional District: (click to contact Rep.) 1
Population (2000 Census): 572,059
Date Passed: 03/02/04
To Declare the Sense of the Council Regarding Certain Provisions of the USA PATRIOT Act of 2001 and to Urge Congress to Enact Legislation to Modify this Act and Certain Other Enactments that May Undermine Fundamental Civil Rights Guaranteed by the Constitution of the United States.
Approved by: Washington, D.C. City Council
RESOLVED, BY THE COUNCIL OF THE DISTRICT OF COLUMBIA, That this resolution may be cited as the Sense of the Council in Support of Protection of Civil Liberties Resolution of 2004.
Sec. 2. The Council finds that:
1) The diversity of the population of the District of Columbia is vital to our communitys character.
2) The District of Columbia has a tradition of protecting and expanding human rights and civil liberty protections for all of its residents, including non-citizens and immigrants, and it takes pride in being among the first jurisdictions to provide broad anti-discrimination protection through its enactment of the District of Columbia Human Rights Act of 1977, effective December 13, 1977 (D.C. Law 2-38; D.C. Official Code sections 2-1401.01 et seq.)
3) The United States Constitution guarantees certain fundamental rights, including freedom of religion, speech, assembly and privacy, protection from unreasonable search and seizure, due process and equal protection, equality before the law, the presumption of innocence, access the counsel, and the right to a fair, speedy, and public trial. All levels of government have a responsibility to protect these constitutional rights as well as to protect the public from terrorism.
4) There is no inherent conflict between the preservation of liberty and the need to protect the public. All measures taken to enhance public safety can, and must, do so without impairing constitutional rights or infringing upon civil liberties.
Sec. 3. It is the sense of the Council that:
1) The USA PATRIOT Act, approved October 26, 2001 (Pub. Law No. 107-56, 115 Stat. 272.) (USA PATRIOT Act), along with certain other measures implemented by the executive branch of the federal government after September 11th, 2001, was enacted in reaction to the tragedy of September 11th without adequate consideration of provisions that undermine civil liberties.
2) It is necessary that the District express its strong support for fundamental constitutional rights and its opposition to federal measures that unnecessarily infringe upon liberties, its support for immigrants and its opposition to measures that single out individuals for scrutiny or enforcement activity based on their country of origin or religion.
3) Members of Congress should support and enact legislation to modify the provisions of the USA PATRIOT Act and other enactments, such as executive orders and federal regulations, that threaten to undermine the fundamental rights guaranteed by the United States Constitution.
4) The White House should establish a bipartisan panel to review how constitutional guarantees would be affected by all new laws and regulations aimed at enhancing national security as recommended by the Gilmore Commission.
5) Except as required by Section 215 of the USA PATRIOT Act, by a lawful directive of the federal government, by order of a court, or by the laws or regulations of the District of Columbia, no agency or employee of the government of the District of Columbia shall divulge information or records, including educational, medical, financial, or library records, pertaining to an individual.
6) Public libraries shall post in a prominent place within the library a notice that reads as follows: WARNING: Under Section 215 of the USA PATRIOT Act (Public Law 107-56), records of the books and other materials you borrow from this library may be obtained by federal agents. The Patriot Act prohibits librarians from informing you if federal agents have obtained records about you; and
7) Public schools and public institutions of higher learning shall provide notice to individuals whose education records have been obtained by law enforcement officers pursuant to Section 507 of the USA PATRIOT Act.
8) The Metropolitan Police Department shall refrain from:
a) Utilizing racial, religious, ethnic, or national profiling as a factor in selecting which individuals to subject to investigatory activities, except when seeking to apprehend a specific suspect whose race, religion, ethnicity, or national origin is part of the description of the suspect;
b) Engaging in the surveillance of individuals or groups based on participation in activities protected by the first amendment of the Constitution of the United States, such as political advocacy or the practice of religion, without particularized suspicion of criminal activity;
c) Collecting or maintaining information about the religious, political, or social views, associations, or activities of any individual, group, organization, corporation, business, or partnership, that could not be reasonably connected to a security threat.
Sec. 4. The Secretary of the Council shall transmit a copy of this Resolution to the President of the United States, the President Pro-Tempore of the United States Senate, the Speaker of the United States House of Representatives, the United States Attorney General, and the Congresswoman for the District of Columbia.
Sec. 5. This Resolution shall take effect immediately upon the first date of publication in the District of Columbia Register.
Community Group / Coalition: Washington, D.C. Coalition to Protect Civil Liberties
Contact Information:


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sneak peek at the associates show.
If you're in Toronto tonight. Come to this party and you'll get a chance to see our newest project "little Italy."
For the 3rd year we are part of the Toronto Design Offsite. With the same group of designers who did Heavy Metal (2010) and Tools (2011). This Year its Associates.
somehow casasugar.com got a better shot of the Bourgeois Brass Knuckles than we managed to. good work.
Thanks for coming out to the show opening last night y'all.
Two of Chromoly's past designs, the Ninja Tack and especially Bourgeois Brass Knuckle, emerged as problematic to market. Potential manufacturers were consulted by their lawyers to stay away from them, and Scandinavian retailers had the products taken off their shelves by the police. The objects were being treated like the weapons from which they borrowed their forms. They were clearly carrying semantic baggage with them. This despite the fact that the products have no more potential for lethality than do many common household objects like hammers, kitchen knives, broken bottles. The items were the target of censorship while the equivalent or even greater potential many everyday objects have to cause harm goes unacknowledged.
The Ninja Tacks and Bourgeois Brass Knuckle modified two weapon types to serve a different, non-violent, function. Everyday Weapons inverses this formula so that the capacity of everyday things to be used violently is drawn out of them. A wrench and a pair of scissors are housed in leather holsters, putting them in a context of readiness for use as weapons; and a sling transforms a glass tumbler into a projectile. The leather apparatuses weaponize the objects without altering them.
Leatherwork: Peter Feeney
Photography: Shanghoon
on display at: The Department | 1389 Dundas Street W. Toronto
as part of Tools - January 24th - 30th
Reception Friday the 28th, 8pm – 11pm
"Chromoly studio is art director Adam Pickard and product designer Jonathan Sabine. Far better at design than they are at Call of Duty, they nevertheless spend disproportionately more time on the latter pursuit. Jonathan Sabine is a product designer by profession. This informs his preference for the practical and well-rounded AUG assault rifle (with FMJ, hard-surface-penetrating bullets). Pickard produces work that is clever and unexpected. This tendency is paralleled in his Black Ops preference for the quick draw Mac-11 (extended mags), complimented by an abundance of melee attacks. Both partners in this design project appreciate the pursuit of purity in ideas and form, and they also both prefer claymores to frag grenades when forced to choose between the two. Pwning noobs, and having a design in the permanent collection at SFMOMA are their main achievements to date."
our bio for the currently running Tools show.
(Source: toolstoronto.com)
Last year we did "Heavy Metal: New Cast Objects." This year we're doing "Tools" at The Department, 1389 Dundas Street W. Toronto January 24th - 30th, Reception Friday the 28th, 8pm – 11pm, www.toolstoronto.com
(Source: heavymetaldesign)


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