text:
"For what is it to die,
But to stand in the sun and melt into the wind?
And when the Earth has claimed our limbs,
Then we shall truly dance."
~ Khalil Gibran
My Summer sunsets in Florida …
"… She would be half a planet away,
floating in a turquoise sea,
dancing by moonlight to a flamenco guitar."
~ Janet Fitch, White Oleander
painting by: Georgia O'Keeffe
More varied than any landscape was the landscape in the sky…
with islands of gold and silver, peninsulas of apricot and rose against a background of the many shades of turquoise and azure.
Landscape (by ►CubaGallery)
Landscape (by ►CubaGallery)
There is beauty in a breaking point.
photo by SVNews


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On the surface, there is a gaping divide between, and within, the parties over the Government's plans to extend the 28-day limit for detaining suspects without charge. At the moment, no other topic raises passions in quite the same way.
In the past, it has suited leaders to play up the differences for a variety of reasons. Gordon Brown cannot think of a policy without erecting a dividing line with the Conservatives. "Tough on security versus weak" must have seemed a pretty good one in the summer.
For their part, the Conservatives probably lost some of their interest in consensus when they sensed two years ago that Tony Blair could be defeated over the issue, a defeat in which Blair lost much of his prime ministerial authority. Political calculations always play their part.
But the potent mix of expedient posturing and principled conviction obscure the potential for common ground. In his statement to the Commons yesterday, the Prime Minister moved tentatively on to this unexplored terrain. In relation to the 28-day limit, he made only a single point during a long speech. Brown expressed a hope that consensus could be found over the circumstances in which an extension might be necessary.
That consensus already exists. The Conservatives accept there might be exceptional occasions when the police need more time. The overseer of security legislation, Lord Carlile, argues also that such circumstances might arise. As a Liberal Democrat, he does not speak lightly on such matters.
So, at the very least, Mr Brown makes a tonal shift. He could have crusaded wildly about the need for a 56-day limit and argued that the Tories were being weak in opposing such a move. He could also have made it the centre point of the speech. Instead, he chose to highlight fleetingly the area on which there is already a degree of agreement between the main parties in relation to this issue.
There was no overt game playing. Indeed, Mr Brown's overlong statement in the Commons yesterday was so undemonstrative that he lost the attention of MPs from both sides as he delivered his words. In the post-Blair era, Brown eschews theatricality, but in doing so he can go too far. If he does not watch it, he will lose the attention of the bigger audience outside the Commons.
Nonetheless, Mr Brown is nearly always astute, even when he is being dull. If he establishes a consensus that an extension might be needed in unusual circumstances, the debate moves on to how the extension could come about.
Even on this next phase of the debate, the divide is not as big as it seems. The Conservatives argue that legislation already exists in an emergency to detain suspects for another 30 days. Therefore, in theory, they accept that in extreme circumstances suspects could be held for 58 days.
Brown's proposals differ, but not greatly so. He argues that if the police want more time they should be able to apply for a seven-day extension, a move that must be granted by the Director of Public Prosecutions and a High Court judge. The extension must be renewed every seven days, and renewal must be permitted only up to a limit. Obviously, there is disagreement as to what that limit should be, but Downing Street stresses that 56 days is an "upper limit".
The bulk of Brown's balanced statement yesterday was on practical security measures and some important initiatives aimed at winning the so-called "hearts and mind" debate. David Cameron welcomed most of them. As he pointed out, his party had suggested some of the proposals in the first place.
I do not seek to play down the potential for provocative authoritarian clumsiness. We have no better witness as to the dangers than the security minister, Lord West, who told yesterday's Today programme that he would need to see the evidence for such an extension to be granted. Lord West agonised aloud on the BBC about the balance between security and civil liberties. He was at liberty to speak his own mind for around an hour. After his subsequent meeting with Brown, Lord West declared that he supported an extension from 28 days.
Last week the Home Secretary, Jacqui Smith, admitted on Today she was not sure how long the extensions should apply. She did not even try to crusade over the issue or score political points.
Lord West's comments on Today were both illuminating and a red herring. As a new Prime Minister with an unfair reputation for Labour tribalism, Mr Brown created a big tent in the summer by inviting outsiders to his government. In a pre-election context, the symbolism was potent. Now there is no election he is stuck with politically naïve ministers for at least another 18 months. The highly political act of setting up a big tent makes him dependent on those who are not political.
Politics is partly an art form that can be mastered only over time. Like learning a language or a musical instrument, there are many considerations to take into account. The ministerial outsiders such as Lord West are being asked to play lead guitar at Wembley without having had a single lesson. However competent, they will make mistakes in the art of politics. Lord West was candid on Today and spoke against the policy he will be partly responsible for implementing.
And yet, even in the case of Lord West, the gap between his own views and the Government's policy is not gaping. He wants to see the evidence before an extension applies. Presumably the DPP, a High Court judge and Parliament would want to see the evidence as well. These are the safeguards that would apply under Brown's plans.
Two years ago Tony Blair proclaimed that it was better to be right and lose over his determination to get an extension to 90 days. Now we have the security minister admitting that evidence is required, and a Home Secretary accepting that she did not have a precise limit in mind. Yesterday we had a new Prime Minister highlighting the area in which there is some consensus between the parties. The political mood feels different to two years ago.
Perhaps there will still be a titanic clash between Brown and Cameron, Jacqui Smith and David Davis. Perhaps Brown will lose, Blair-like, in the Commons after another authority-draining backbench revolt. But I sense it will not end like that and there will be a way through the differences within the Government and between the parties.
I am not predicting that, as a result, the correct balance will be achieved between civil liberties and security. For now I predict only that, in terms of the political dynamics, we are moving on to a phase in which the parties realise it is in their interests to reach agreement rather than exaggerate the divide. When leaders have claimed they would like to reach consensus, they have not always meant it. Now they do.
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City Limits has been the long-standing provider of New York City's top career opportunities and marketplace resources for the non-profit and civic community. For employers and recruiters, thousands of dynamic applicants who know and love the five boroughs search for emerging opportunities here.
- RFP for Expert GIS Technology Consultant
- Communications - Copywriter / Graphic Designer
- Tackling Poverty: The History of Poverty and Homelessness in New York City
- Bronx Bureau Launch Event and Conversation
- Involvement Conference: Trending In the Public Sector
Senior Field Researcher
SEIU, New York, New York, United States
SENIOR FIELD RESEARCHER Grade III - Higher Education Campaign / New York
New York, NY
Purpose: To represent and assist the International Union in field research; coordinate campaign research, utilizing information from and about workers, employers, economic / financial research on target or industry; ability to act in a leadership role with other staff (International and Local); ability to identify other campaign issues and research them.
Duties and Responsibilities: The Senior Field Researcher plays an integral role in planning, implementation, and evaluation of campaign and participates in team leadership of campaign. The Senior Field Researcher performs a wide range of duties related to the research area of organizing and/or contract campaigns as assigned by the International Union and these may include some or all of the duties and responsibilities included within the field researcher job description. These job areas may include, but are not limited to the following:
Organizing, bargaining, communications, division program support, public policy action, community support, resource management, record keeping, employer research, economic research and other areas. In addition, the Senior Field Researcher will routinely be assigned one or more of the following types of responsibilities:
A. Industry Research
*ability to develop overall power structure analysis
*ability to develop description of regulatory schemes
*ability to develop summary histories and listings of current key issues and developments
*provide analysis of industry profitability and finances
B.Corporate Research
*research and summarize firm's line of business / products / services; stature and relevant market dynamics;
*compile firm's history as well as recent major events, current developments, mergers and acquisitions;
*identify points of vulnerability in firm.
C.Strategic and Programmatic Thinking
*to help lead staff plan and execute campaign strategy and tactics.
D.Legal Research and Strategy
*awareness of legal parameters of campaigns (e.g., secondary, libel).
E.Project Management
*lead staff & manage resources for significant industry projects;
*manage campaign resources and capabilities from staff to computers to international;
*manage internal and external political relationships.
Qualifications: The Senior Field Researcher position requires a high level of judgement, leadership, and commitment to the goals of SEIU and its leaders. The Senior Field Researcher must be able to work independently with elected leaders in complex political and local union situations.
Working Conditions: The Senior Field Researcher must be available for regular travel over a large geographic area--and the position often requires temporary assignments away from home as well as long and irregular hours.
Scope and Nature of Supervision: Senior field Researcher must be able to act and organize their time extremely independently while maintaining a close relationship of responsibility to the International Union. Organizing campaign supervision to establish workplans that reflect campaign objectives is exercised by the campaign lead (e.g. Organizing Coordinator). Technical work supervision provided by the Research Department. Field Research is closely coordinated with Headquarters research teams.
Criteria for Evaluation: The Senior Field Researcher will be evaluated on their ability and skill in coordinating and developing research strategy for major campaigns which enable SEIU to meet its goals of organizing and representing workers successfully. Among other criteria they will be evaluated on their ability to maintain and enhance working relationships between local union leaders and the International, balance conflicting demands successfully, lead staff, to provide research services in a broad range of areas, to analyze and report both successful and less successful campaigns, as well as carry out assigned and required tasks in a competent and professional manner in keeping with SEIU's overall goals and expectations.
Application Requirements:
In addition to a resume, a cover letter is required for all applications. Your cover letter should explain your reason for wanting to work for SEIU, an example of how you demonstrated success in a similar position and a description of how this position fits into your long-term career plan.
SEIU staff enjoy top notch benefits including comprehensive health benefits, major medical, dental and vision for employee and eligible dependents, domestic partner benefits, competitive salaries, generous holiday and vacation policies, and both a pension plan and a 401(K) Plan.
SEIU is an Equal Opportunity Employer
How TO APPLY:


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77 Massachusetts Avenue has a Walk Score of 94 out of 100. This location is a Walker's Paradise so daily errands do not require a car.
77 Massachusetts Avenue is a five minute walk from the Red Line at the Central Sq - Outbound stop.
This location is in the MIT neighborhood in Cambridge. Nearby parks include Cambridge Common Park, Clement G. Morgan Park and Chief Anthony Paolillo Tot Lot.
Nearby schools include The Henry Buckner School, Farr James F Inc School and James F Farr Academy.
The closest grocery stores are Tites Tropicals Market, H Mart and Harvest Co-Op Markets.
Nearby coffee shops include Dunkin Donuts, Starbucks and Cafe Luna. There are 109 restaurants within a 15 minute walk including World One cuisine, Brick & Mortar and Central Kitchen.
77 Massachusetts Avenue is near Clement G. Morgan Park, Sennott Park and Jill Brown Rhone Park.
There are excellent bike lanes and the terrain is flat as a pancake. 77 Massachusetts Avenue is a Biker's Paradise, daily errands can be accomplished on a bike. Bike sharing is available from Hubway.


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entertainment app
iPhone and iPad apps tagged "entertainment app."
liltube - YouTube App for Little Kids with Parental Controls
ICE LABS today is thrilled to announce the release and immediate availability of liltube 1.0 for iPhone and iPod touch, its new entertainment app for little kids. Developed specifically for small children, liltube aims to limit only those videos that parents find suitable for them to watch.
Crazy Icons Turns Your Home Screen Into a Funny Physical Simulation
Available today, the app Crazy Icons Prank - Make your Icons Bounce Around 1.0 turns the iPhone home screen into a physical simulation with realistic gravity and real time particle effects.
Spiral Art for iPad draws spirographs along any path you create
Independent developer Nader Tawil is pleased to announce the release of Spiral Art 1.1, an update to his fun entertainment app developed for iPad. Remember when you used to align a small circle within a bigger circle and draw spirographs?
Riva - A Revolutionary New Entertainment Experience for the Apple iPad
Introducing Riva - a revolutionary new experience on the Apple iPad that beautifully showcases Videos, Photos, Web Articles and TV Shows selected specifically for you. Riva is a free app, available on the App Store, that plugs into your social networks to gain an insight into your interests.
Awesome App Lab releases Signature Scanner Pro - Security Prank for iOS
Awesome App Lab today is pleased to announces Signature Scanner Pro - Security Prank 1.0, its new entertainment app for iPhone, iPad and iPod touch. Trick your friends and family with this prank security app.
Get Your Cheese on Playing Cheesar
ArchSquare Studio has announced the release of a video for Cheesar 1.5, their new entertainment app for iPhone and iPad. The Quick Start video shows the game play, scoring, and level achievements in the app.
Car Disassembly 3D 1.1 for iOS - Assemble 545 Hot Rod Parts in 3D Game
Noble Empire today introduces Car Disassembly 3D 1.1 for iOS, another in their best-selling series of 3D Disassembly models/games. Featuring real-time 3D manipulation of the Hot Rod, users have full control over camera position, camera angle, and focal length as they fly through, over, under, and around the detailed model.
Who Swiped My Cheese
ArchSquare Studio has announced the release of "Cheesar" 1.0, their new entertainment app for iPhone / iPad. A fun puzzle game of skill, strategy, and speed - easy to learn, hard to master.
Ringtone Director Pro Puts You in Charge of Your Ringtones
It is perhaps the most iconic part of our cellphone. The ringtone is at the very foundation of how we express our mobile self. In a meeting, on the train, or in the bathroom, if your first impression is a pair of marimbas perhaps it's time to rethink your ringtone.


text: July 18, 2012 HOW TO TURN ON GAS FIREPLACE 12:17:00 PM | Posted by Taras Belyaev | | Edit Post FIREPLACE LOWDOWN: HOW TO LIGHT YOUR PILOT LIGHT - ERGOBLOG. A gas fireplace has many of the same components of other gas fueled appliances, like a water heater and a furnace. I have a Heatilator 36' gas fireplace - model GCDC36E When I turn on the wall switch, the ignition works, the fire starts, looks great. Are you wondering how to start the pilot light on your gas fireplace? ca - how to light pilot light on your natural gas or propane fireplace. Quick and convenient to turn on or off. All gas fireplaces have a pilot light. How to Turn Off the Pilot Light on a Gas Fireplace. Prior to prolonged absences or performing repairs, you must shut off an appliance's pilot light and gas supply. HELP STARTING MY GAS FIREPLACE? - YAHOO! ANSWERS. Once, you've checked the pilot light and adjusted the flame, you can turn on your gas fireplace. YOUR HOME gt; Fall Upkeep Hi. Newbie here. I have a gas fireplace that is turned on by a wall switch. Turning on a gas fireplace does not have to be hard. YAHOO! CANADA ANSWERS - CAN'T TURN ON MY GAS FIREPLACE?. We're all looking for ways to save money this winter. All Osburn gas fireplaces are very user friendly. Many gas fireplaces have an auto ignition switch. You just turn on the gas to the fireplace and press the switch until the flames ignite. Turning the valve to the On position lights the gas logs and has some flame adjustment. Best Answer: There is a 3 way tap under the fire, which can be turned so that the fire or the back boiler can be turned off or both. DUMB QUESTION: HOW TO TURN GAS FIREPLACE OFF? - HVAC - DIY. Best Answer: Turn the knob to off, then back to pilot and hold it down. How do gas models turn on and off? I don't want to tear open my wall to put in a gas fireplace. How do gas models turn on and off? I don't want to tear open my wall to put in a gas fireplace. What are my options? I purchased my home a year ago. During the home inspection, the gas fireplace worked. Best Answer: First off ask your landlord if the fireplace is in working condition. Sometimes they are shut off in the basement. SAVE MONEY – TURN OFF GAS FIREPLACE PILOT. If you can unlock a door or start a car, then you'll be fine with turning on your gas fireplace. Look on either side of the fireplace and th view more. Askville Question: My gas stove oven will not lite. How do I turn on my superior ventless fireplace the straight edge of the red handle parallel with the gas line. Askville Question: Anyone know how to start a gas fireplace to proper heatthe other valve should be the fire control. I can turn on the gas and light it, and we get a fire. quot; But it's not particularly pleasant or romantic. HOW TO LIGHT FIREPLACE PILOT | STEP-BY-STEP INSTRUCTIONS. I can turn on the gas and light it, and we get a fire. But it's not particularly pleasant or romantic. Is this even the correct usage? Best Answer: without knowing the specific model of your fireplace, I'll still try to answer. Best Answer: Turn the knob to off, then back to pilot and hold it down. Answering the question - How to turn off gas to fireplace? At the end, be sure to turn off the gas with the key, usually to the right (the opposite direction of how you turned the gas on) to turn off the fire. Fireplace maintenance and tech tips for gas burning fireplaces, stoves and inserts. MY GAS FIREPLACE HAS ELECTRIC SWITCH TO TURN ON. AFTER I TURN IT. Turn the power and gas back on and flick on your fireplace. I would have shared it with my mother before she decided to fire up my gas grill. Bought a house recently that has a gas fireplace. Forgive the stupid question, but.I just bought a house with a gas fireplace and I've never had one before. It's a 2 year old house and I'm not the original owner. HOW TO LIGHT A PROPANE FIREPLACE PILOT LIGHT | DOITYOURSELF.COM. Gas Fireplace Inserts; Pellet Inserts; Gas Logs; Installation Service. Make sure the pilot light is on. If you have a key to turn the gas fireplace on, use it to turn the lever. Next, flip the switch and your view more. A gas fireplace also eliminates the need to sweep ashes away once the fire has gone Open the gas line. Turn on the natural gas. Locate the gas meter outside of your home. HOW TO START A GAS FIREPLACE - DIY HOME IMPROVEMENTS | HOME. Click one of the manufacturers to the left for step-by-step instructions to light your pilot. Click one of the manufacturers to the left for step-by-step instructions to light your pilot. Can I shut the pilot off in the summer? Best Answer: Modern gas fireplaces also have a built-in ignitor. Email This BlogThis! Share to Twitter Share to Facebook 0 comments: Post a Comment Note: Only a member of this blog may post a comment.


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Art + Coffee
As a part of "A New Perspective" event series by Le Méridien New Delhi, the hotel partnered with Gallery Espace and hosted an unique event that brought together the world of art and coffee — an exhibition of artwork by noted artists Suddhasattwa Basu and Mala Marwah, and some interesting coffee recipes prepared by illy's experienced barista Nicola Scognamiglio. Given my recent self-indulgence in coffee, an event around coffee with a barista flying down from Italy was impossible to let go by. And if that wasn't enough, the rains in the morning were the perfect mood setter.
Marocchino Caldo
I often frequent New Friends Colony Community Centre but had failed to notice Gallery Espace — a tranquil art gallery whose minimalistic interiors refreshingly contrasts the bustling market outside. The space usually hosts art exhibitions and this was perhaps the first time it was hosting the art of coffee-making. After a series of introductions and reunion with a bunch of old friends, I was all set to cup some coffee. A single shot of espresso was enough for me to realise that the coffee beans (or blend) weren't up to my liking — far too bitter and a bit sour. However illy's in-house recipes were enough to keep me interested and I continued to run through the menu — Cappuccino Freddo, Marocchino Caldo and Espresso Greco, while appreciating the beautiful pieces of art and participating in numerous conversations.
illy's art collection espresso cups
It was a pleasure to watch Nicola, the professional barista and trainer from Italy with over 15 years of experience, demonstrate his craft with a lot of flair and passion — pulling espresso shots, vigorously swaying the boston shaker, delicately layering the froth and serving with utmost warmth.
Nicola preparing Espresso Greco
The pace at which coffee culture is taking over the city is really heartening. Global establishments like McDonald's, Costa Coffee, Dunkin' Donuts, and the very popular Starbucks are playing a huge role in pushing things forward. And so are individual entities like Finca Coffee, the Blue Tokai Coffee Roasters (and their wonderful blog) and the monthly Coffee Satsang whose contributions are of such high quality and value. Great time to be a coffee lover in the capital.
O' Coqueiro
The island of Diu, just off the southern coast of Gujarat, is a quaint place. Tropical, calm and easy going. No one appears to be in a hurry and everyone seems familiar with each other. Locals going about their daily lives, not too fussed about the status quo but mighty pleased to be residents of Diu.
The O'Coqueiro Music Garden Restaurant is much the same as the town it is located in. Quaint and relaxed. Happy to entertain, but never too crowded, never too loud. Familiar faces all around, everyone on a holiday.
We found ourselves at their service for our very first meal on the island. It was dinner time and we settled in for a long, lazy meal. The non-vegetarians were disappointed on finding that most of their dishes had to be pre-ordered (so they could source the meat). Nevertheless, we decided to stick for the ambience, and what a great decision that turned out to be!
We had their Penne Sicilia (penne in tomato sauce) and Bavette con Gamberi (pasta and prawns) for dinner that night. Both dishes were good and encouraged us to return, and return we did. We were back on our final day for our last two meals on the island — breakfast and lunch. There's something charming and utterly satisfying about simple breakfasts in exotic locations. Our breakfast here of scrambled eggs, toast, pancakes, juice and coffee was no different.
Finally, lunch consisted of an aubergine pasta, fish dumplings with chapati(!), pepper chicken and a delicious pudding.
The meals we had there produced consistent results, in that the food was always decent, but never spectacular. A little low on the garnishing and the spices (the latter owing perhaps to its primarily foreign patrons). Here's Rashmi's review of her pre-ordered lunch meal of Croquete de Peixe (pan-fried fish dumplings) as an example:
A bit dry to my liking, but maybe it was meant to be that way. And the spice level was minimal. I partly suspect this (the dryness) was cause it was made earlier and kept. Basically they were like cutlets, but bigger in size, and quantity (3 pieces) enough to have it for dinner that day.
Quite representative of the food we were served. Prepared from fresh ingredients (but alas, before time if pre-ordered) and served in generous portions.
Croquete de Peixe
Pepper Chicken
Penne alla Norma
The coffee, though, was superb (and according to the owner sourced from a shop at INA Market, here in Delhi). The ambience and feel of the place, even better. The courtyard of an old coastal bungalow converted into a restaurant. Uncovered mud floor, a bamboo supported roof with creepers growing up the supports, trees — pines, palms and evergreen — all around, plenty of sunshine and a healthy dose of bird chatter. Garden restaurant indeed! Take a book (or pick one from their collection), strike a conversation with your host Mr Pandey or a fellow diner, or just sit back, sip on your favourite beverage and let time flow like music.
Portuguese Pudding
O'Coqueiro is the perfect Diu postcard — not too fancy, not exactly spectacular, but welcoming, tasty, warm and oh so lovely.
Damages ~ Rs. 350–400 for a meal for two (beer not included)
Carnatic Café
If you've read our previous posts, you'll know that we've been pretty upset about the South Indian offerings in Delhi. The likes of Saravana Bhavan, Naivedyam and Karnataka Sangha have been around for a while, but none of them have managed to capture our hearts. Right about a year back a promising new establishment joined the South Indian bandwagon, and over repeated visits we have fallen in love with it. Time to confess.
Carnatic Café – a cosy restaurant with 28 covers and a crammed kitchen – occupies a ground floor booth in the Glitz Cinema complex (New Friends Colony) and serves typical Carnatic (Karnataka) fare. Their light coloured walls feature plenty of neatly arranged hangings. Many of them are photographs shot by the owner, a soft-spoken Bangalorean, while pursuing anthropology. We've often seen him around — helping his staff take orders as well as serve food.
One of the things that put us off initially was their crockery. Food at Carnatic Café is served in white plastic trays, the kind you usually find in food-courts, instead of traditional steel platters. This was, as explained by the owner, due to space constraints esp. the crammed kitchen — perhaps also explains why they've always been serving our orders one item at a time (as opposed to bringing it all together). The shortage of space also means that on weekends or popular days you may be politely requested to free your table for people who are waiting to get in.
Mini Meal
The quality of their dishes has been pretty consistent over numerous visits — the good stuff has remained good and the not-so-good stuff has remained not-so-good. For example, their Rice Idlis and Vadas have never made the cut. The idlis, although fresh, have never been piping hot or bunny soft. The vadas have been a tad bland and have generally made it to our plates undercooked on the inside. Most dishes are served with three types of chutneys that follow the usual patriotic colour palette — orange, white and green. Their chutneys, like many other restaurants in Delhi, are a thick paste contrary to our usual finding all over South India. They claim that their chutneys contain no water and are prepared the same way as in traditional temples.
Bombat Dosa
Now the good stuff. Most things we tried — be it Paddu, Podi Uthapam, Bisi-Bele-Bath or Mini Meal — have been very likeable. However our pick would be Malleshwaram 18th Cross Dosa or Bombat Dosa (out of the usual menu), Rava Idly and Filter Coffee. Both Malleshwaram 18th Cross and Bombat are thick dosas fried golden brown on the outside and generously coated with podi on the inside. Bombat dosa is additionally layered with garlic paste and served with masala. Their Rava Idly, unlike their rice counterpart, contains coriander leaves and lentils and is served with sagoo. They are usually freshly steamed and served hot on your plate. It is hard not to fall in love with the beautiful play of taste and texture of these rava idlies. And finally, their Filter Coffee — frothy and lends the perfect slighty-bitter aftertaste. The rava idly and the filter coffee are perhaps the best we've had in Delhi and have ordered them every time ever since our first visit.
Rava Idlies
Even though not listed on the menu, they have been kind enough to serve us single pieces of idly and vada whenever we've requested. And similarly they've obliged with extra helpings of sagoo, chutney, masala or sambar without ever raising an eyebrow. Some items on their menu often sell out by the evening (especially the daily specials) — quite understandable when you're operating at a limited scale. They seem to have gained good traction in a short while and have revised their rates within a few months into operation. The filter coffee fan in me wasn't too pleased when its price jumped from Rs 40 to Rs 60 (ain't filter coffee cheap by definition?), but we'll be going back for more anyhow.
Filter Coffee
Damages: Rs. 110 for rava idli, Rs 60 for filter coffee and dosas are priced Rs 110-150
Closest Metro Station: None within walking distance. Kalkaji Mandir is the closest. You can take a bus (Route no 534) from Nehru Place Bus Terminal which is at a walking distance from the station.
Daulat ki Chaat: God's Own Street Food
Pamela "@eatanddust" Timms:
How to describe something which should really only be served to people who've led exemplary lives as they finally make it through the pearly gates? In her 'Essential Delhi Cookbook', Priti Narain translates it as 'milk puff' but this merely underlines the sheer inadequacy of language to convey the enormity of the experience which eating Daulat ki Chaat entails.
You would be hard-pressed to find a more passionate ode to this quirky winter delicacy.
We were introduced to Daulat ki Chaat only last winter ourselves. We have since learned that besides the name Nimish, Daulat ki Chaat is also known as Chhole Maaje and Matki Makkhan, and the best variant we've had is at a little shop in Arya Samaj Gali, Sita Ram Bazaar (near Chawri Bazar metro station). There's only about a month left before it gets too hot for the cream to last a full day and the vendors start disappearing off the streets, so hurry!
Pocket-friendly, Belly-friendly
On an uneventful day at work, as we were lazing around in office, we felt a sudden urge to step out and grab a quick sasta meal. But as always, we found ourselves struggling to venture beyond the few places we know. What followed was 20 minutes of ranting and revisiting old wounds — the occasional itch to have a pocket-friendly meal, the lack of information on such vendors, very few recommendations, etc. In India, especially in cities, you can expect a street vendor every 100 yards. But we are either completely unaware of them or wary of trying them out. As emotions ran high, one of us blurted out: "Arrey yaar, we should have a list of places where we can eat in 100 bucks". If no one else is doing it, we should do it for ourselves (and for you!). We continued talking for an hour and ideating on how to go about creating one.
It has been nearly a year since that day. During this time we've given intermittent thoughts to it, worked on it every now and then, missed a dozen deadlines and shelved (and resumed) our plans a few times. Procrastination is an art, and we're good at it.
However today's a bit different.
Introducing Meals Under 100
Meals Under 100 is a curated list of places in Delhi where a single person can have a meal (not a snack!) in 100 bucks. We'll list every such place we come across – be it a roadside vendor, a canteen, a sit down restaurant or a big chain – as long as the food or the experience makes us want to revisit. For every such place, we'll share a sample meal, the price and how much it fills you. Other than that we've checked your meal preferences (veg or non-veg), mentioned the timings, and done our bit to hand-hold you to the place (map, directions/address). And of course, we also show you a glimpse of either the place or the meal.
If you're aware of places that fit our criteria let us know and help us grow this list faster. Send out a tweet @bellycentric or shoot an email to We promise to feature the ones we like.
We've put our bellies on the the line to put this together… 'cause even foodies run out of money.
Super Mama!
Have you ever found yourself struggling to decide which movie to watch from your pain-stakingly-put-together collection of movies? Well, I often face a similar dilemma when selecting a place for dinner every other weekend. After spending a great amount of time on running my options through a complex algorithm, more often that not I settle for a tried and tested place. In the last few months that option has been Mamagoto.
The Japanese word Mamagoto literally translates to "to play with food". Step inside any of the their outlets across town and you'll notice their striking interiors – a funky, playful anime theme that extends right from the walls to the washroom signs – doing justice to their name. The restaurant offers an overwhelming selection of Asian delicacies, most of which I have tasted and liked.
The appetiser section throws up a number of dishes, many of them thinly coated and fried such that you can taste more of the vegetable/meat. Moreover, they make sure the fried items are not drenched in oil when they reach your table. I would recommend the Thai Crispy Vegetables, mostly for the excellent accompanying tangy lime dressing. The Tom Yum Soup tastes good, even though I personally prefer mine to be much spicier. My favourite, Som Tam Salad, gets a big thumbs up at Mamagoto. The peanuts, padi chillis and lemon juice are mixed in the right ratio. If I had it my way, I could eat this every day. I hope they come out with the raw mango variant as well.
Many restaurants today feature a menu that offers several cuisines and most dishes fail to arouse any sense of curiosity. Mamagoto, on the other hand, does not fall into that trap. The dishes here sound so good, you want to try them all! They offer an interesting variety of dishes in the main course section which are broadly classified under Wok & Curries, Robata Grill, Signature Dishes, Seafood and Noodles & Rice.
Chiang Mai Train Station Noodles, named after an extremely popular city in Thailand, is a delightful take on the traditional Burmese Khao Suey. All the veggies are fresh and this dish is a part of their meal-for-one signature dishes. The other dish in this section that you must try is the Teriyaki Meal in a Bowl. The teriyaki sauce goes really well with the sticky rice. Though, I must add, if you prefer curries with your rice, this dish can get a bit monotonous after a little while.
Chiang Mai Train Station Noodles
The vegetarian woks are pretty standard fare and go well with steamed rice. Special mention for their pakchoi and crunchy asparagus that make up the Stir Fried Greens Thai Style.
On my last visit, I tried the Pan Fried Noodles, albeit reluctantly. And what a surprise it turned out to be! So much so that my friend ignored his lamb dish for the next two minutes. Shiitake mushrooms, garlic and peanuts in a black sauce mixed with the lightly fried noodles. Delicious!
While I have been overwhelmed with the vegetarian fare so far, our resident meat-eater proclaims that Mamagoto, with their wide range of meat and seafood offerings, is perhaps even better for non-vegetarians. Their Spiced Asian Barbeque Chicken and Lamb in Black Bean Sauce (prepared outside the regular menu) are pretty good. However, their mentionable dishes would be the smoky Prawns Wrapped in Bacon (thin slice of bacon wrapped around grilled prawns, topped with sweet sesame sauce) and the Thai Chicken Green Curry. A meal of just their Green Curry and rice (sticky or otherwise) can be immensely satisfying any day of the year. The amount of coconut milk is just right and doesn't overpower the flavour of their green curry paste. The red curry is equally good.
I have tried Thai curries at several joints in the city, but aside from restaurants in five-stars hotels (say Spice Route at The Imperial), almost everyone does a pathetic job of it. Most places serve a watered-down version and hardly make use of galangal and kaffir lime — both of which add so much to the flavor.
Thai Chicken Green Curry
Prawns Wrapped in Bacon
Their drinks section offers a variety of mocktails most of which are different from the usual fare. The Wasabi Mary, Cranberry + Kaffir Lime Punch and Lemon Zest + Mint Lemonade are the pick of the lot. The latter differs in its preparation as they crush entire mint leaves in the drink rather than just putting them at the top. Amongst the cocktails, the Green Apple Mojito and the Cinnamon Whiskey stand out. One only wishes the drinks were moderately priced.
One area where Mamagoto should probably pay more attention towards is their menu card – a classic case of pretty-but-inconvenient design with way too many frills like loose binds, confusing labels and content scattered all over the page. I recently noticed that they reply to online customer reviews. A good move, though a self-defeating practice as they give out standard template replies for to each customer review. However, every experience beyond this stands impressive — be it the responsive staff, the quick service or the consistently good food.
When I shifted back from Singapore 5 years ago, good and affordable Thai food is all I yearned for. It took me one full year but finally I have a place I can visit whenever I need my Thai food fix. They now have 4 outlets across NCR – Saket, Vasant Kunj, Gurgaon and Khan Market. They usually have long waiting queues over the weekend, so I'd suggest booking in advance.
Damages: Rs. 1100 for a meal for two
Closest Metro Station: Khan Market
Calcutta Cravings (Part 4)
This is the fourth post in an ongoing feature highlighting the food scene in Kolkata. We've shared some of the best Mughlai food in Kolkata, heritage restaurants on Park Street and few places to try Bengali cuisine. This time we'll look at one of the city's favourite street food — (Kati) Rolls.
Over the years Delhi has seen a growing number of street vendors selling over-spiced stuffing wrapped inside fried paper-thin flour rotis. Althought they are portrayed to be Kolkata Rolls, none of them do justice to what is perhaps the most popular fast food in Kolkata.
Kolkata has a hole-in-a-wall roll outlet every few hundred yards. Most of them typically offer a menu of about 20-odd varieties. While the vegetarian choices are limited to just veg, potato or paneer roll, non-vegetarians usually have a much larger set of options with different combinations of chicken, mutton, or fish with one (or two) eggs. The rolls are usually made using thick porottas (similar to laccha paranthas) that are made from flour and are fried in oil. It's quite fun to observe seasoned hands neatly lining up the porottas on a flat surface, and then swiftly placing the stuffing, sprinkling some sauteed onion and capsicum, chopped chillies, sauces, savoury masala (chat masala) and adding a dash of lemon before rolling them up inside blotting paper.
Nizam's in New Market are supposedly the inventors of Kati Rolls and are well known for their beef rolls. They have two restaurants next to one another and serve beef in the one named "Moghul Garden". The ambience is neither inviting nor hygienic but don't let that stop you from indulging in their beef rolls. The restaurant isn't air conditioned and can get quite hot inside during summers.
Damages: Beef Roll @ Rs. 18
Dhaba Restaurant
Dhaba on Ballygunge Circular Road sports a prominent red coloured board. The meat in their Mutton Roll, unlike other roll vendors, is cooked to a near-mushy form with ginger-garlic and flavouring spices like ajwain. They charge a premium over other roll vendors in town, but the size and taste makes it worth the price.
Mutton Roll
Damages: Mutton Roll @ Rs. 40
Zeeshan, Park Circus
Zeeshan is a fully established Mughlai restaurant at Park Circus. They serve rolls at their snacks counter which is located slightly off the main entrance of their restaurant. Their culinary skill as a Mughlai restaurant results in some excellent Mutton Tikias (similar to Galauti Kebab in form and texture). These tikias mashed and stuffed inside soft _ porottas_ make excellent Mutton Tikia Rolls, perhaps the best in town.
Mutton Tikias
Damages: Double Mutton Tikia Roll @ Rs. 29
Fateh ki Kachori
It all started at this family function in Surajkund. A large gathering meant there would be a lot of food – the only thing that I was looking forward to.
As in a wedding (which this was not), there were stalls for all the usual suspects – appetizers, main course and desserts. One of them, named Fateh ki Kachori, stood out for me in particular.
As I approached the counter (after a mediocre round of papri chaat), my cousin walked up to me with a big smile on his face. Instead of a "badi bhook lag rahi hai tujhe?" remark, he started to recount stories from his school days when he regularly ate the kachoris from the person manning the stall. The person behind the counter was Mr. Fateh himself and he has been selling his wares outside St. Xavier's School for a long time. As he prepared the kachoris, I learnt that it was this cousin who had requested him to put up his stall that day, hoping to introduce more people to his magical creation.
Two words can describe what followed this – INSTANT HIT! I had three pieces myself and soon enough there was a huge crowd outside his stall. Yes, a crowd around a stall at a family gathering. I just felt sorry for the adjacent chaat and golgappe wallas.
The Pursuit
After having tasted his unique creation that day, a trip to his shop was a must. With some help from Google, I found out his exact location and working hours. A few weeks back we finally tracked him down and witnessed first hand the heavenly abode of those delectable kachoris – a cycle stationed under a tree outside St. Xavier's School on Raj Niwas Marg.
It took us a few minutes of shuffling around the crowd to get a clear view of the proceedings.
The Performance
From the cycle hang a few polythene bags containing chopped onions, chillies, ginger and coriander. Ably supported by the tree trunk and the cycle seat are a few boulders and wooden planks on top which lie a steel vessel, a bag full of kachoris, dried leaf katoris (pattals?) and some other utensils. Soon enough we were witness to an assembly line process that immediately got us turning our camera to video mode. The first person spoons out boiled chickpeas from a big steel vessel to a smaller one, further adding some masala and lemon juice to it. While all these are mixed together, the second person lays out kachoris in the katoris. The chickpeas mixture is then slathered on top of every kachori, following which all of them are sprinkled with onions, chillies, coriander, ginger and chutney (the secret ingredient, in our opinion) in one long impressive stroke.
We observed around 20-25 katoris of kachoris being prepared at the same time. Once this round is prepared and wiped off in a matter of minutes, the entire process is repeated. It took us less than 10 seconds to finish off the plate that I would describe as crisp kachoris topped with tangy chickpeas. Unlike the usual kachori-aloo sabzi combination, this one doesn't feel heavy on the stomach and we found ourselves ordering three more rounds!
The Verdict
Out of all the different types of kachoris that I've eaten — Pyaz Kachori, Mawa Kachori, Raj Kachori, Khasta Kachori-Aloo Sabzi and the Urad/Moong Kachori (a Gujarati variant) — Fateh's kachoris stand on their own and is the best variant I've had.
We found several people placing humungous orders for take-away. So don't be surprised if you have to wait for 10-15 minutes for you turn. Given the speed with which they were disappearing, Fateh ki Kachori definitely seems to have a big following and we suggest you try this delicacy right away!
Closest Metro Station: Civil Lines
Damages: Rs. 20 per plate. Each plate contains 2 kachoris.
Pizza Making
Of late I have realised that I haven't been as disappointed with pizzas as I have been with the burgers in Delhi. Much like any naive consumer I am happy as long as my pizza is fresh, hot and tasty. Most of them, whether the "homely" pizzas at Nirula's, the global chains like Domino's or Pizza Hut, or other acclaimed individual outlets make the cut in those three aspects. However many of these chains have grown a knack of doing over-the-top experiments with their pizzas — crusts varying in thickness and texture, stuffing the crusts with cheese or meat, topping multiple varieties of cheese, etc. Some even go on to vary the shape of their pizzas (I've had a square one, have you?). Such "ingenious creations" have grossly distorted my understanding of the basic characteristics of a pizza and are perhaps the reason for me not looking beyond the temperature, freshness and taste.
An opportunity knocked my door when Hilton Mayur Vihar invited a few food enthusiasts to take part in a pizza making class with an Italian Chef at their premises. For long I had lived with the anxiety of not knowing the true traits of simple Italian home-styled pizzas. This was the perfect opportunity to find that out.
Chef Theodore Rudiferia (or simply, Chef Theo), the man behind those excellent burgers at Roadhouse Bar and Grill was our coach for the evening. He lead us into the open kitchen at Infinity and started off by narrating his experience of having his first pizza at a Pizza Hut in Delhi. "It was good", he said in his Italian accent, "but not like back home". Immediately I knew I was at the right place. The excitement however got dampened as I realised that the Chef would do all the action. Instead of a class it turned out to be a speedy demonstration — a little too fast to grasp the details and quite unfair to my eagerness and the burning itch to get my hands dirty. On the bright side, every question was answered and we were also provided with a printed leaflet each with the pizza making instructions. I later realised that it contained nearly everything that Chef Theo had said, word for word.
Before jumping into the technicalities, we were shared some rather interesting pizza trivia. Pizzas date back to the 11th century and at that time were mainly a sweet dish. Interestingly it was common among the poor in South Italy and was even dubbed as the "Bread of the poor". Pizzas, as we know them today, came up around the 19th century and now account for nearly 10% of food service sales. The pizza base varies in Italy as well — South Italy makes it slightly thick and soft, while Central Italy likes the thin crust. Chef Theo, who hails from North Italy, also prefers the thin crust.
Chef Theo spent a couple of minutes explaining the ingredients for the pizza dough (flour, water, salt, olive oil, yeast and sugar), and pointed out some key differences from those used in Italy, e.g. commonly available flour in India is very low in gluten content. He then quickly moved to the tomato sauce (undoubtedly the key to the success of a pizza) which must strike a right balance between acidity and sweetness. The components of the pizza — fermented dough (for the crust), tomato sauce, grated mozzarella and the toppings (blanched, sautéed and seasoned) — were all prepared in advance, ready to be put together and baked.
Chef Theo applying tomato sauce on a freshly rolled out base
Assorted toppings
We keenly observed the Chef use a giant rolling pin to roll out a pizza crust, put his finger marks on the edge, apply tomato sauce, sprinkle some grated mozzarella and add an assortment of toppings. The key is to not overload a pizza (prevents the pizza from baking well) and to not let a topped pizza stand too long (makes the base soggy). The baking temperature should be about 300°C which is where most ovens at home fall short. The operating temperatures of home ovens are below 200°C and so Chef Theo suggested blind baking the rolled out pizza crust for few minutes so that the crust is slightly hard on the exterior before one starts topping it. Once the Chef had put his pizza in the oven he went onto briefly demonstrate how to knead the pizza dough. Unfortunately I couldn't gather the details as I was too distracted by the cheese bubbling in the oven.
The pizzas that came out were excellent. For a moment or two it wiped away my fond memories of chewing American topped-breads high on monosodium glutamate. The crust was soft and thin, and slightly overdone to give it a light smoky flavour. It was not overloaded and more importantly the toppings were tastefully combined.
Chef Theo and Chef Girish with the first of the few pizzas for the evening
Aubergine pizza
"Pizzas can be topped with anything we like", said Chef Theo while we praised the aubergine on one of the pizzas. Interestingly, I don't recall any of the pizza chains experimenting with some new toppings. How I wish they would.
And finally, we've managed to squeeze out a video!
100 Years of Karim's
When the revolt of 1857 came to Delhi, the last Mughal emperor became a figurehead of the revolutionaries and was exiled by the British. The emperor's staff lost their livelihoods, among them Karimuddin's father who fled to Ghaziabad and made a hardscrabble living by doing various odd jobs. Still, he taught his sons to cook because he believed that the royal recipes and cooking techniques were an heirloom worth preserving. "Yeh hunar hai hamara (This is our special acquirement)," says Zahooruddin. "Unhone socha humein isey yunhin khona nahin chahiye (He thought we shouldn't let go of it just like that)."
Boy are we glad for that thought, for it was Karimuddin's legacy — a meal of mutton korma and khamiri rotis at Karim's — that sparked off what is now Belly Centric.
From the humble beginnings of a 2-course food stall at the 1911 Delhi Durbar to the icon that it is today, Karim's has come a long way. Sohini Chattopadhyay traces the journey of this soon-to-be century old Delhi institute in an elaborate feature for OPEN magazine.


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You fail to understand me as a complete person because you are kept happy by a quick summary. I do not radiate positivity. I am not constantly bubbly and exuberant. And my problems may not match yours, but they are very real to me, and I know you may allow me to be legitimately upset over them but I don't feel comfortable showing that range of emotion around you.
I am so many people to so many people. I don't want to act in parts of myself. I just want to embody myself, or not notice the cut-offs and the drop-offs and the changes. It's strangely distressing.
You couldn't even call me once. I was done picking up your slack.
tHings I must do when I get home
1. visit the fuck out of tag
2. visit the fuck out of smu
3. cuddle the shit out of eshe
4. cuddle the shit out of everyone i have missed
5. swing dance
6. cafe brazil
7.study the fuck out of my abnormal psych textbook
8. find a way to smuggle friend on plane
9. and how could i forget the texas state fair
The High Holidays Epitomized
Dear God,
I wish that I could touch you. How strange, sometimes I feel I almost do. Then, I'm back behind the glass again. What keeps You out is what keeps me in.
Don't talk about it. Be about it.
(Source: beatbeet)
If you won't reinvent yourself, you can't circumvent your hell.
I'm going out for club soccer at Tulane today and my stomach is turning at the thought. I am not in shape enough and I am going to die. But I will probably have fun and maybe my friends will come with me?
The more I glance around at the beautiful ladies around campus, the less self-concious I feel. Everyone has their own personal charm and unique attractiveness. It's relieving for me to finally realize this, and to stop feeling compelled to emulate those that seem to do a more effective job of drawing people in than I.
I love how accesible intelligent debates are in college. The premise is just mutual interest, and everyone I've been surrounding myself with has strong opinions and strong interests. I don't understand what impeded these kinds of all-out, thought provoking conversations in high school? What made it strange to try your best to accurately express your feelings on an issue while using your most impressive vocabulary?
I think I used to write things once. Maybe I will start doing that again when I have more work that I don't want to do.


text:
Three goals apiece from Tommy Demusis and Connor Todaro lifted the Irish to victory at Pro Skate in South Brunswick. Jamie Davis had a goal and two assists and Dakota Skove had three assists for Notre Dame.
on January 10, 2012 11:25 p.m.
on January 10, 2012 11:25 p.m.
01/10 - 5:00 PM Boys Ice Hockey FinalSteinert 0Notre Dame 10
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Lynchburg, VA - A Lynchburg toddler is safe and warm after some scary moments Friday morning.
Police say they received a call just after 7 a.m. telling them the little boy was wandering a city sidewalk alone wearing only a diaper.
Cynthia Robinson was on her way to work at a nursing home when she saw a little boy walking around.
"My husband said, 'Did you see that?' I was like, 'No.' I seen something out of the corner of my eye, but I didn't know what it was. My husband said, 'There's a baby with a diaper on.' So I whipped that car around in the road, and back I went," said Robinson.
She drove to the corner of 15th and Pierce Streets where Cynthia Robinson then laid eyes on the 3-year-old.
"I got out of the car and said, 'Hey suga.' I said, 'Where you live?' He couldn't tell me. So he ran down there and started opening up my door. 'I said c'mon suga get in,'" she said. "I called the police and I said, 'I'm gonna be late for work.' I said, 'I've gotta take him with me.' I said, 'Can you come to Grace Lodge and pick him up in the parking lot?' He said, 'sure.'"
Robinson says the little boy didn't even cry in the car.
"My husband turned around and asked him, 'What's your name?' He said "P.J."
The child was able to give his full name to a police officer.
Using call history records, the Lynchburg Police Department figured out the boy wandered away from his father's house on Pierce Street.
But for a few minutes Friday morning, Cynthia Robinson, the mother of two grown sons, thought of her boys at that age and treated the little boy like one of her own.
"Oh honey they wouldn't get out of my sight. No ma'am. I wasn't about to leave that child out there in the cold."
The child was handed over to his mother, who does not live with the boy's father. The father will likely be charged with child neglect.
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Nicole Kidman in Grace Of Monaco
...So when her life was to become a film, Nicole Kidman was a natural choice to play the Hollywood blonde.
Likeness? 6/10 – We're excited about seeing this (due to be released in 2013), but we're not convinced of Nicole as Grace on appearances alone.
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CALUMET CITY | The City Council paid tribute Thursday to a longtime resident of Greenbay Avenue who organized the annual block party held by and for local residents.
Without opposition, the council approved a resolution praising the memory of Adolph Aguilar, who died in March.
Aguilar was a longtime Greenbay Avenue resident who took it upon himself to organize the annual event in which residents of the street held a large party and got to know each other better.
First Ward Alderman Eric Schneider said he sees the block party as a significant event for his constituents.
"It's so important to break down the barriers that can keep us apart," he said.
The resolution was presented by Mayor Michelle Markiewicz Qualkinbush and the City Council at a meeting attended by Aguilar's family, friends and neighbors.
Also approved by the City Council was a measure scheduling this year's Greenbay Avenue block party for Saturday from noon to 10 p.m. Schneider said this year's party was being named for Aguilar as a tribute to his years of work to make his neighborhood a better place to live in Calumet City.
The city's Public Works Department will provide barricades and trash receptacles for the block party and also will notify police of the event.
The block party was not the only such event that will be held this weekend. A block party along Memorial Drive from Mackinaw to Greenbay avenues will be held from 10 a.m. to 11 p.m. Saturday.
In other business, Qualkinbush said city officials are meeting with Waste Management and Robinson Engineering to come up with a plan for how to use a $50,000 state grant received by Calumet City to enhance its recycling efforts. Qualkinbush said the city must come up with about $16,000 in matching funds to get the state grant.
The council also plans to approve a resolution next month praising Police Deputy Chief Dante Zorzi, who retired recently after 29 years with the Calumet City Police Department.


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Start learning with our library of video tutorials taught by experts. Get started
Get up and running with the tools and workflows involved in publishing for Apple, RIM, and Android tablets.
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Get quickly up to speed on the new and enhanced features of Adobe InDesign CS5.
"It is like taking college classes without leaving home. Great for total beginners and long-time veterans." —Trevor C.
more from our members »


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Recipes and shopping tips for your early summer Farmers' Market haul.
Though peak growing seasons vary depending on region and climate, one thing that's universally the same is a visit to the Farmers' Market will yield spectacular fresh produce. In June and July we suggest keeping your eyes peeled for the following summertime gems.
One of summer's favorite herbs, bright and fresh basil won't be ignored. One of our favorite uses? Fresh pesto. Though you can find delicious jarred pesto all year round, nothing beats the garden-fresh version—lightly dressing pasta, veggies or spread across your favorite sandwiches. Try Almond-Basil-Parsley Pesto or Pistachio-Basil Pesto. But don't get bogged down in your blender! Start here for inspiration: 5 Uses for Basil and Basil: Our Top 10.
Tomato Season is upon us! Look for it to hit its peak as the summer progresses, but there's no time like the present to start trying out recipes like Baked Sesame Tomatoes. Explore the market for heirloom varieties or new tomato breeds, all ranging in size and color to suit your wildest tomato fancy—start by reading up on our Tomato Tips and Using Green Tomatoes. To make use of many types and tastes at once, try the Tomato Party Salad with herbs and couscous.
By summer's end, we're usually swimming in zucchini, affording us plenty of opportunities for creativity. Baked with parmesan cheese? Yes. Grilled with a bit of olive oil? Absolutely. But when we say creative, we've got bigger plans for our zucchini, along the lines of these to-die-for Zucchini Cinnamon Pancakes, whirled up in Creamy Zucchini Dressing with Tahini, or baked up into Chocolate Zucchini Bread with Walnuts. When shopping, look for a vibrant green, and don't be tempted to pick the biggest among the bunch—that fresh, delicate zucchini flavor tends to thin out, the larger they get.
Whether baked in a Raspberry Mousse Tart, topping a Raspberry Mint Chocolate Pie Jar (pictured above), or tossed throughout a light Spinach Salad with Raspberries, we love the sweet, but not too sweet, quality of raspberries, not to mention their perfectly reddish hue, a welcome addition to any summertime table. At the market, choose raspberries that already appear bright, juicy and plump—once picked, they don't continue to ripen.
Served warm or cold, fresh beets have all of the versatility we love in a root vegetable, plus a veritable technicolor rainbow of color to offer, ranging from bright and golden to a rich, deep red. Throughout the warm season, we especially love a good beet salad—try Shaved Fennel-Golden Beat Salad, Warm Beet Salad with Red Onion, Mint and Pistachios, or Caprese Salad with Beets. At the market, look for beets with firm roots, avoiding any that appear soft or bruised.
Though perhaps most easily enjoyed as a sticky-sweet finger food, juices running down our arms as we lean over green grass, willing the juice to miss our bare toes, this summer staple is more versatile than you might have realized. Browse our collection of Juicy Watermelon Recipes for Summer for inspiration, and try unexpected recipes like Creamy Watermelon Sherbet. We dare you.
Juicy and ripe and sweetly fragrant, we're not sure how to do summer without peaches. Luckily, we don't have to. As summer progresses, they're more common in our local markets, and we can't wait to stock our kitchen tables to overflowing with these fresh morsels—for grab-and-go snacking, or in one of these luscious Juicy Peach Desserts. Opt for peaches that give slightly when squeezed, and avoid those with bruises, broken skin, or any hints of green around the stem—those were picked too early, and likely won't offer that potent peach flavor you're after.
Extra points for recipes that use multiple must-eat fruits and veggies! Try these bonus recipes on for size.
—By Alissa Harb
Braised Summer Vegetables with Basil Broth
Beets, carrots and cherry tomatoes are braised in the basily broth.
Pasta with "Melted" Tomatoes, Garlic and Basil
While this recipe relies on cherry tomatoes, it contains a couple handfuls of crushed tomatoes as well.
Peak of the season peaches and fresh juicy raspberries make this fruity cobbler sing.
Serve this Mediterranean dish over steaming orzo pasta.
Layered Beet and Raspberry Salad
This pretty layered salad is perfect for potlucks or picnics.
Shrimp with Fresh Tomatoes, Basil and Feta
Serve this fresh shrimp-and-tomato combo over hot orzo.
Tomato, Squash, and Zucchini Gratin
A gratin is baked in a shallow dish (also called a gratin), with a topping of bread crumbs or cheese. The colors and flavors of the vegetables in this gratin are the perfect accompaniment to any type of meat dish. Feel free to experiment with different types of vegetables to create your own gratin.


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British travel companies Thomson and First Choice have cancelled all flights to Mombasa until October after the UK Foreign Office warned against all but essential travel to Mombasa island, Kiwayu, coastal areas north of Pate Island and other areas of Kenya, citing a high threat from terrorism and kidnapping.
The Diani beach resort and Moi International Airport are not included in the problem areas.
There have today been reports of grenade attacks in Nairobi.
British tourists already in Kenya are being flown home and all should be back by Monday.
Further Reading
UK Government Travel Advice
SCUBA News
SCUBA News is published by Scuba Travel, the independent guide to diving around the world. If you enjoy SCUBA News please Join us on Google +1,Follow us on Twitter orLike us on Facebook.
Latest posts by SCUBA News (see all)
- SCUBA News exceeds 10000 followers on Twitter - 5 June 2014
- Deep sea fish remove a million tonnes of CO2 every year from UK and Irish waters - 4 June 2014
- Flights to Kenya Cancelled until October - 16 May 2014


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Just someone who has an appreciative side for everything around me.
Open to any topic and always looking to make another person's day - one blog post and one answer at a time.
What about Momo's? D:
What about Momo's? D:
There are different tail-patterned flying lemurs in Episode 5 "The Spirit of Competition" when Korra, Ikki, & Jinora feed them. =3
(Source: otaku-baku)


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Discover Author
James Barney is the critically acclaimed author of The Genesis Key. He is an attorney who lives outside Washington, D.C., with his wife and two children.
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A new character design: Cowslip. He was the favorit one to design, actually, I hate him in the story. I liked his act and look in the movie, it inspired me a lot.
- ghosthost reblogged this from fiszi and added:
His expression in the profile drawing is perfect.
- ghosthost likes this
- fiszi posted this


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Here's what I've been up to lately. :)
you're a hard soul to save - love. doomed, desperate, drowning love. sad, but forever hopeful. rewarding, or cursing. when you love a trickster god nothing is ever easy. a fanmix for Loki and Sigyn. listen here.
you were never supposed to leave - a thorki playlist full of melancholy, bittersweet sadness and perhaps some hope, too. listen here.
next time I get sad or into a bad mood just tell me to go outside for a moment.
"This one isn't just any old horse. There's a nobility in his eye, a regal serenity about him. Does he not personify all that men try to be and never can be? I tell you, my friend, there's divinity in a horse, and specially in a horse like this. God got it right the day he created them. And to find a horse like this in the middle of this filthy abomination of a war, is for me like finding a butterfly on a dung heap. We don't belong in the same universe as a creature like this."
the cheesecake I baked om nom nom
"You like that old son, don't you? Below all that fire and brimstone you're a soppy old date at heart. Come to think of it we have a lot in common you and I. First, we don't much like it here and would rather be somewhere else. Second, we've neither of us ever been to war - never even heard a shot fired in anger, have we? I just hope I'm up to it when the time comes - that's what worries me more than anything, Joey. Because I tell you, and I haven't even told Jamie this - I'm frightened as hell, so you'd better have enough courage for the two of us."
"Pies are very hard to make. I'm still on graham-cracker crust, filling it with whipped cream and Butterfingers. It's very hard, but it's not as difficult as touching something back to life."


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Isles Files
Your source for behind-the-scenes New York Islanders hockey news and information.
BloggersArthur Staple
ArchivesMore »
16 Islanders on verge of first NHL playoff experience
RALEIGH, N.C. -- The Islanders can clinch a playoff spot Tuesday night, and we've discussed over and over how it would be the first appearance for the long list of homegrown players on this roster.
Of the 27 Isles currently on the roster, 16 would be in an NHL postseason for the first time. That includes John Tavares, Kyle Okposo, Josh Bailey, Travis Hamonic and the other obvious ones.
But even the veterans aren't exactly loaded with playoff experience. Evgeni Nabokov has by far the most postseason experience with 80 games over nine playoff seasons with the Sharks; he backstopped one trip to the Western Conference finals.
That's as far as any current Islander has gotten while contributing to his team's postseason run.
Eric Boulton was a "Black Ace" for the Devils last season, an extra skater who didn't get into a playoff game during their run to the Cup final.
Beyond Nabokov, the Islander with the most playoff experience? Marty Reasoner, who has 23 playoff games over three postseasons under his belt, but none since 2003 with the Oilers.
Lubomir Visnovsky has 18 playoff games played. Mark Streit (12), Brad Boyes (11) and Matt Carkner (10) have been around but haven't gotten to the playoffs much.
The Islander with the most recent playoff run is another surprise: Keith Aucoin, who played in all 14 postseason games for the Caps last spring.
So if the Islanders want to talk about playoff experience and the thrill of making it to the Finals and winning it all, they'll have to go to the front office: Doug Weight won it all with the Hurricanes here in 2006 and Garth Snow reached the Finals with the Flyers in 1997.
Playoff experience is one of those "intangibles" that only seem to matter when guys like me are writing about it after the fact. For now, the Isles are still led by their young, inexperienced core, and they seem to be handling things just fine.
Tags: John Tavares , Kyle Okposo , Josh Bailey , Travis Hamonic , Evgeni Nabokov , playoffs , Eric Boulton , Lubomir Visnovsky , Mark Streit , Brad Boyes , Matt Carkner , Keith Aucoin , Marty Reasoner


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oh thank you :)
aidonou replied to your photo: this is tre. hes our drummer. his birthday was…
hey! happy birthday tre. also, I've been following you guys since forever but just now got the chance to listen to ur music - you guys are pretty awesome :) that is all !
tre says thanks and skanks
word. we appreciate it. but its more comin so stay tuned :)
no problem:)
man…u take away the weave, make up, and contacts, and what do ya get?! DISAPPOINTMENT…srry ladies. - A.P.
naturallyunorthodox replied to your post: Thanks for the follow. I see you guys are from Huntsville. So am I.
I'll try to make it out! Thanks. It's so weird meeting people from Huntsville, let alone AL on here.
I know what you mean. :)
man you should come out to a show then. we got some coming up. we usually post them on facebook. http://www.facebook.com/thebreathinglight we would love to meet you.
there's only a few stores in alabama that are selling it at this moment. we can send you demo or you could buy one from us.just email. email@example.com you can also find some songs as downloads online. http://www.last.fm/music/The+Breathing+Light
rmartian replied to your post: air is the fabric of our lives
Water and the earth (trees) help create oxygen. Are they the seamstresses? Fire needs air to exist … that is corporate america. lol
corporate america needs to stop giving us lap dances
anygivenremedy reblogged this from you and added:
actually, cotton is.
ya for you humans
air is the fabric of our lives
rmartian replied to your post: Are you guys tit, ass or leg men?
For me, ultimately, it all comes down to how the girl carries herself and works with what she has. Proportions are important. I love me some big boobs but on a tiny girl it might look awkward. There is no easy answer. ;0) Women are gorgeous.
gorgeous an scary all at the same time :)
rmartian replied to your post: Are you guys tit, ass or leg men?
I can never decide. Women are absolutely gorgeous from head to toe.
this is very true as well.
kendalawesome replied to your post:zulumantis replied to your post: Are you guys tit,…
I'm an ass girl myself, but it has been suggested that that is related to the fact that I offer more in the ass than boobs area. I can't help it if I love what I am/I am what I love.
zulumantis replied to your post: Are you guys tit, ass or leg men?
ass, but i don't discriminate
right on. a fox is a fox
hmmm booty
midwest-monster replied to your post: saffronpin replied to your post: people in… it's funny, i lived in the UK for 5 months and i was tame to them. by the way. um, hello?! the sex pistols?! the entire fucking punk rock scene that was basically born in the UK?!?!
right lol,
bowie, ozzy, siouxsie,…. the list goes on an on full of influential artists and individuals who were unique in their own right.
no deal. its who we are. its a long story about it in our archives. but its us. what we do
midwest-monster replied to your post: ok.. i agree, its not acceptable over here and you would probs be stoned to death if you left the house like that.. unless it was you "make up" for your band when they played.. or it was halloween.
what a square.
well. it takes time. grind the edges an corners an they will be well rounded.
saffronpin replied to your post: people in England.. we don't.. dress like that though its not.. the norm over here
i'm glad we had the spokesperson of england to come clear up what we're supposed to wear when we visit.
you just don't know. i wouldn't like to feel left out..
jimmystagger replied to your post: jimmystagger replied to… Random huh? The good friend of a very good friend is in something called the Dothan Gangster Blood Thugs, which I believe to be some kind of joke-gang.
What ever happened to sticking to your guns?! Saying something, and meaning it. Your mind, oh it fluctuates like the British weather. I think you go back on your word, lest you may be rejected, you just want to be accepted, but that's fake and that's against everything you say you hate.
how your mind can tell you he/she is a bitch one minute, and then tell you they are your absolute saviour the next. UGH why oh why must i over-analyse everything? SIMPLICITY is not easy to obtain. Nor is perfection. I don't want things to be perfect, I want them to be tolerable. But, i set the bar higher and higher each time, therefore there is no such thing as tolerable either. I don't know.
do you see what i see?
cheers an fears
i dont know bout that. im just crazy as hell thats all.
ive seen some pretty interesting cats from there. you wont be stoned. just throw up the middles an keep truckin
jimmystagger replied to your post: jimmystagger replied to… Sorry, I meant I'm from the US (Boston). Although I do know some people in Dothan (of all places).
Oh ok thats cool too. we will get up eventually then. Dothan wow
theres no such thing as normal anywhere
you all should do it together on a date.
no prob.
all the cute boys will chase after you. it happens :)
lastoftheenglishroses-xo replied to your post: jimmystagger replied to your post: you actually… so you actually look like that? and i swear america and england talk the same!
Sometimes. naw yo
jimmystagger replied to your post: jimmystagger replied to your post: you actually… So am I, I just have a lot of British friends. I figured you were honestly confused. yes. we don't have any british connects other than the music we listen to an fine folks on here. If your from bama we need to get up.
naw not for music shows. you should try it out one day. :)
yea but i really don't know where it came from honestly
live instruments. second hand guitar. cheap drums, and a cheap bass
we'll put it to you like this. we have had ghost busters come to our shows in full uniform.


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Korean Evodia or Bee-Bee Tree honey
They say that you are what you eat and when it comes to bees, this concept is just as important. A bee's honey is determined by the nectar source from where it visits. There are some locations in the US where the honey is a deep purple color because of the nectar that the bees consume.
While there are many types of trees and plants which are popular for beekeepers, nothing stands out quite like the Korean Evodia, or Bee-Bee Tree. This particular tree can grow up to an amazing 45 foot in height if it is left alone, but can also be grown as a hedgerow ore bush if well maintained. It is a very hardy plant that prefers a well-drained soil and plenty of sunlight.
As the plant grows and ages it begins to go through its natural flowering cycles for which it tends to bloom in late July of every year. It has a lovely white flower that resembles an elderberry blossom and it has a very high nectar flow which bees just love.
Like most other plants, the nectar which is consumed by the bees and made into honey is a sweet and very unique tasting product. Sure a bee can consume just about any type of nectar and produce a lovely honey, the Korean Evodia or Bee-Bee Tree honey is something that is truly unique and highly sought after. Those who have had the opportunity to consume the honey of bees that get their nectar from the Korean Evodia insist that there is nothing quite like it anywhere in the world.
As with almost all honey, there are so many different and important health benefits associated with the regular consumption of honey. Its ability to boost the immune system naturally is perhaps one of the most important uses for all natural honey.


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The Academy Awards are being handed out tonight, which means that the best of the best that movies had to offer in 2013 are being honored. While some of the films we're seeing tonight have ben talked about to death, others are lesser known but still just as good. In total, there are 23 awards handed out tonight, and those 23 names will forever be immortalized in cinema history.
A race that was hard to predict but seemed like it had a disc tint frontrunner nonetheless was Best Director. While David O. Russell and Steve McQueen were always hanging around, the race seemed to be leaning in favor of Gravity director Alfonso Cuaron.
Best Director
David O. Russell – American Hustle
Alfonso Cuarón – Gravity
Alexander Payne – Nebraska
Steve McQueen – 12 Years a Slave
Martin Scorsese – The Wolf of Wall Street
Do you agree with who the Academy decided to honor with Best Actor or do you think someone else deserved to win? Sound off in the comments section below and join the conversation.
Tags: Oscars


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Call us today at 1-877-433-9249
Make updates to your business profile 24/7
everytime I go they are closed hell naf a way to operate
Not very helpful and I almost felt like I was being shooed away. I would recommend either Powell's Nursery or Growing Grounds on Pine Island if your looking for trees or plants for your yard.
DexKnows Mobile profile for Yellow House Farm & Nursery in Punta Gorda, FL.


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Did you guys know that hummus makes an awesome alternative to pizza sauce? I used it on pizza at a recent pizza party, and a few people even called it the best pizza there! I decided not to get weird with the flavors like I did yesterday, instead I just topped the pizza with some of hummus's best friends. Friends like feta, olives, kofta, and tzatziki.
First I made the kofta. Just a quick meatloaf mixture.
Pop them on the grill.
Later at the party...
Hummus goes on first. Sabra of course!
Then the sliced kofta and the feta and olives.
Get it in the oven!
Thats a good lookin pie!
Pipe the tzatziki onto the pizza. We actually used the Sabra cucumber yogurt dip for this.
The flavors on this pizza were perfect and all the different ingredients were well balanced.
Customary slicing.
Kofta was 1 pound ground beef, a solid half cup each of mint and parsley, 2 garlic cloves, 1/2 a red onion, a tablespoon of paprika, 2 teaspoons cumin, and salt and pepper. Mix and allow to marinade an hour before grilling in log shapes. Slice into thin rounds.
The pizza was topped with Sabra Classic hummus, olives, feta, and kofta before being cooked, and finished with Sabra Cucumber Dill veggie dip after cooking.