text:
flipping through other people's photo albums and wishing you were them, not because you hate yourself, but because there so much life that you've never had.
flipping through other people's photo albums and wishing you were them, not because you hate yourself, but because there so much life that you've never had.
Have you ever met someone so spectacular that you treat them like an item rather than a real person? They seem like a dream, something that walked right out of your mind on tiny little cloud stairs into this world.
How do you make them yours? How do you convince this dream to let you hold them? How do you decieve them into thinking you're their dream also?
And once you do, does that dream fade?
The gold crusts in your eyes eventually are rubbed away and everything is seen as realistically as possible. Is this person the person you thought they were? Were these qualities, these characteristics you adored so much, imagined, emphasized, or forced?
Should you feel lied to? Afterall, you are the liar, not them.
Should you…fucking… feel anything at all?
God, have you ever just felt so much for something that you can't feel anything at all.
I do. All the time. I think a lot of people do, but they don't realize it. They don't sit and think, on a patch of cold grass, in the dark… They don't slow down…think…exist, simply. If they did, they'd be more complicated, but they'd also be more reasonable.
What a pointless rant this is.
I'm starting to think about those cold patches of grass. The times I spent there hoping I'm walking down somone's cloud stairs into their lives. Hoping I won't be a disappointment, but… knowing I will be.
This is the part where I proclaim my indifference towards love and human interaction, in general. (Which, honestly, I know I'll never stop myself completely from feeling this way).
But I'm cutting that out, and instead pasting..
My goal in life is to always be true to myself - so, gulp, here's the truth.
I may be a somewhat miserable person, but never make the mistake that I'm not passionate. If anything, I'm passionate because I am so miserable. (Or am I so miserable because I am passionate?) Because I chose to see life as it is, and I chose to realize that, although, dreams may not exist within another person, they can exist inside yourself.
I have to be my own dream, descend my own stairs, before I can have hope in others.
In that way, I am alone, and I accept it. And I'm not afraid, because I trust myself. Not others. That's another lesson - my biggest of all - that I hope to learn someday… A lesson I can't learn on my own.
Anything I don't mention: height, weight, penis size, yearly income, eye color, hair, ect…. I don't give a fuck about. I'm picky enough, I gotta find some leeway, plus, none of that matters.
Quirky features.
I call them evil eyebrows. Brows that set low on the eyes, much like the way a comic book artist would sketch a villian. I like the darkness brows can add or take away from someone's, otherwise friendly, feautures.
I don't know why but I can't stand little ears. It's not just me, right? Isn't it fucking weird when someone has ridiculously small ears? It's pig-like, bat-like, gross (sorry if you have small ears).
Eyelashes. I'm a sucker for long eyelashes. I just think they're so pretty. I know this is somewhat of a girlish feature, stereotypically, but… They way they sweep over a cheek, the way they can cast shadows over a conflicted face - all totally breathtaking to me.
Lips. Big lips intimidate me. What am I supposed to do with all that? Damn. But, seriously, I don't like kissing someone who's gonna leave saliva on my chin. Yeah, think about that one next time you meet someone big-lipped.
Hands. My favorite part of any mans body is his…hhhhands. I just remember growing up around the strong, rough, sun-tanned hands of my farming fathers. I can't say any particular feature I like about a hand, it's just, if you have nice hands, I'll know.
Arms. Long. Not muscular, but defined. And I love veins. If I can trace those tunnels over your skin with my fingers, I'm in heaven. Jesus, don't you love the way they're squishy enough to push down?
Unique style.
He smells like… the inside of closets of stairs, earthy, musky, like the scent of a dark summer night, something familiar and clean, a scent I could've smelled a million times as a child but never really paid attention to.
Hats. I like 'em.
Shoes. Converse melt my Ramones-loving heart.
Don't wear skinny jeans unless you can pull em off…. Ha ha.
What is it about ray bans? Anyone? Mm, mm, mm.
Man-purse. Be man enough to own a "satchel." For one thing, they're uber convenient, and they give you that indie boy swag.
Glasses. Ultimate weakness number one. I go nuts for boys in glasses.
Skinny ties, blazers, button-downs, and cardigans. If you can pull off a putton down with a skinny tie combination as a dressy casual outfit… You're a badass.
Lastly, but not least importante - Black. And lots of it. Head to toe. Stops my heart.
Personality - small-town roots, big city dreams.
This is most important.
Funny. Work a room, but don't be obnoxious. Subtly humorous. Keep it classy, but slip in (ooo) the dirty jokes.
Manners. Have them. I love a country boy specifically for this reason.
Humility. It's most important to me that you're able to laugh at yourself. Don't take everything too seriously. Know when to be down to earth and when to man up and make descisions.
Intelligent. CARE ABOUT YOUR GRADES. "Aw, man, I didn't do that shit, I was so drunk last night" That's not fucking impressive. GROW THE FUCK UP. Be a man and GET SHIT DONE. (:
Weird. Rejoice in the fact that I'm a freak. Don't beat me with "wtf"s when I ask random-ass questions. Play along. I like being the weird kid I've always been; I need to know you like it too.
Confidence. Be confident enough in yourself to be happy for me. I appreciate recognition more than I do affection.
Work ethic. Not lazy, and helps me not to be. Is, for the most part, career oriented, and works hard. Wants the same things in life as me.
Taste. Like good movies and music. That's it.
Learning more and more each day what I want, which means I'm just closer and closer to knowing exactly who I am(:
Its everything that is connected and Beautiful! And now I know just where I stand- THANK GOD
This can be the bitter end. I know it won't..
As a child, my parents fighting existed inside of me.
My mom was the reasonable one, my father - the dreamer. And together, their voices would rise and fall like the waves of a stormy ocean.
I think what makes a woman is her ability to accept the fact that she'll always be a scared little girl, and she needs people, and it doesn't mean she's weak if she cries.
To me - that's being a woman. And it's my greatest struggle.
I want all the time. I want him. I want myself. I want carrots dipped in ranch. I want front-porch swingin' and gradfather-foot-tappin'. I want ball throwing, teasing, rolling in green grass. As an adult, I long for this place that was only familiar to me as a child.
I want, I want, I want. And when it comes to needing, I am afraid. So afraid in fact that I'd rather people hate me. I try and make them hate me. I exhaust them. I smother. I want them to go away, but I need them to tell me that's not what I really want.
There's violence inside of me. A white, thin, sheet of paper, shredded down its middle. The way a jacket divides when you run that zipper down it's long middle. The infected cut of the horizon, orange summer, sunset on top of harsh, silhouetted black.
I know what I want. But I don't want to need.. itthisthingyouyeahyou.
Fine. I'm scared. And I'm complicated. I accept it.
Am I an adult now?
What's it mean when you go out of your way to talk to me?
What's the line between friendship, I-wanna-fuck-you-ship, and the beginnings of a meaningful relationship?
I can't sleep. I fantasize.
What do your lips feel like? How does my tongue fit inside the pocket of your cheek?
Am I just lonely or do I really care about you?


text:
Wondershare Movie Story Download
|Home | Submit | Privacy | Contact Us | Sitemap | Top 100 | New Software | Advertise with us
MP3 & Audio
Free Downloads > Multimedia & Graphics > Video Tools > Wondershare Movie Story 4.5.0
Wondershare Movie Story 4.5.0
Wondershare Movie Story is a movie maker software for combining video clips, photos and music in a dramatic movie DVD to preserve your family fun, memorialize your vacation or to promote your business! Hollywood movies can be created with motion effects, music and captions to watch on big-screen TV, laptop, and share on website, iPod, iPhone, Zune and more. The features are followed:
Relate Software Downloads
Nidesoft DVD to WMV Converter - DVD to AVI Converter could rip DVD to WMV,WMA,AVI,MP4,etc.. by custom file size.
Ebooks With Resell Rights - Protect you Ebooks with Resell Rights. Create trial versions.
Security Toolbar Icons - Security Toolbar Icons - a comprehensive set of security-related handmade icons
Realtime Remote Spy - Spytech Realtime-Spy Monitor and Spy on any Computer from Anywhere
Invoice Organizer Pro - Invoicing and billing software for all kinds of professionals.
Zen Cart Kelkoo Data Feed - Zen Cart Kelkoo Data Feed by MagneticOne
Mad Medley Battle - Download the game "Mad Medley Battle", and get off whole-hog!
Beauty Studio - Style Advisor 4 - Beauty Studio Style Advisor 4 - über 500 Styles am eigenen Foto anprobieren
Flash Forum - Forum is very easy to use.Installation takes 3steps and they are well documented
Opell Video to AVI MPEG MOV RM FLV iPod - Converter video Format
More Publisher's Products
1st PowerPoint DVD Burner - 1st PowerPoint DVD Burner is a very simple yet pra...
Powerpoint2DVD - Powerpoint2DVD is a very simple yet practical tool...
Photo2VCD Studio 3 - Photo2VCD (formerly as Photo2VCD Standard ; Photo2...
Photo2DVD Studio 3 - Photo2DVD Studio is an absolutely powerful yet eas...
Wondershare Movie Story - A tool to create DVD movie from your digital photos and videos.
Wondershare Video to iPod Converter for - Convert video and audio files to iPod Touch, iPod Classic and iPod Nano.
Wondershare Video Converter for Blackber - Convert video to AVI, 3GP, MP4,WMV,MP3,AAC and WMA for playback on BlackBerry.
Wondershare DVD to Mobile Phone Converte - Convert DVD to iPhone, Motorola, Nokia, Samsung, Sony Ericsson,etc
Wondershare Video to iPhone Converter fo - Convert video and audio files to Apple TV video and audio formats.
Wondershare Video Converter for Mobile P - Convert video to iPhone, Motorola, Nokia, Samsung, Sony Ericsson,etc
SPOTLIGHT Software
|Copyright 2007 5StarShare.com All rights reserved.

subset: commoncrawl


text:
Daniel's Timeline Ends in 2017?
DanielsTimeline.com teaches that Jesus the Messiah will return 2017 according to an interesting twist on Daniel's prophecy and other verses. Are its assumptions sound?By Tim McHyde
I have heard about this Daniel's Timeline prophecy DVD video teaching from a few people who were quite fascinated by it. Unfortunately, after looking at it I could immediately see that this is yet another timeline attempt that breaks Scripture. For example, it makes the common mistake of using 50 years for the Jubilee cycle instead of the correct amount of 49 years. See this article on the Jubilee Year to understand this important topic.
Seventy Feasts of Shavuot/Pentecost?
Another stretch is how it takes the 70 weeks or "sevens" of Daniel and turns them into 70 years to span the time from UN Resolution No. 181 on November 29, 1947 to 2017 when "God's rest" is supposed to arrive--one year after Messiah arrives 69 years after the same starting point. He claims the 70 weeks or shavuot in Hebrew could also refer to 70 Feasts of Weeks/ Pentecost (also Shavuot in Hebrew). The problem with this theory is that Pentecost has nothing to do with the return of Jesus or start of the Millennium so it makes no sense the Bible would instruct us to count them to find when Jesus comes. As Dewey says, Jesus will come on the feast day of Trumpets some four months after Pentecost. If we were supposed to count any holy day until the end of this age, the fall feast of Trumpets would make more sense than the spring feast of Shavuot.
Note that I'm not even commenting on whether the conclusion about 2009-2016 is wrong. It sometimes happens that people come to the right answer using incorrect reasoning. I'm only pointing out that the arguments used unfortunately break Scripture by separating the prophecies from their plain meanings. For that reason I'm not convinced by his arguments that Jesus has to return by 2016.
2008 Update
With the passing of time since I first wrote this in 2007, it is now clear to me that Daniel's Timeline's is indeed wrong in its conclusion as well as its methodology. In other words, it is safe to say even now in late 2008 that it cannot happen--if you know the missing prerequisite events from the prophecy roadmap as covered in my book. Read this new article on 2012 for details.
2012 Update
I still get emails about this video. This amazes me since there are less than five years left until the year Dewey predicted Jesus' return, 2017. This leaves no time for all the events that must happen before his return in the first half of the 70th week to happen, also known as the "Beginning of Sorrows." This includes the devastation of Star Wormwood, which would come in 2013 if 2017 were the end of the Great Tribulation. By now the world would already be hearing the warning of a prophet about the need to move to safety. We would also have seen the Middle East War.
In brief, it's long overdue to relegate this date to the same category of failure of all other past dates.
Feedback / Questions (e.g., "Tim, what does Bible prophecy mean by...").
Related Categories
- Back to: Timeline, Study Materials
- View Index of Topics
Don't Be Confused About Bible Prophecy Another MinuteHere's the Bible Prophecy breakthrough you've been waiting for—from two overlooked keys in the hard sayings of Jesus now made plain in the most accurate prophecy research available, because it departs from traditional "anything goes" allegorical interpretations which disregard Jesus' only statement on how to interpret Scripture correctly. (Learn these keys of Jesus in this free article...)
A Reader Comments:
"I've been searching all of my adult life for this kind of wisdom! I have listened to Irvin Baxter for 13 years and the Prophecy Club off and on for the same amount of time. I felt like I only had bits and pieces of the big picture. Then I hit the "wisdom and understanding jackpot" the next night when I typed "Prophecy" into a google search and out of all the sights that were available, I clicked on Tim's site first! It was like God pulled a needle out of a haystack for me in answer to my prayer from the day before!"


text:
Welp. For the second straight year, BBWAA voters totally screw up their HOF ballots and don't vote in Astros legend Craig Biggio. Biggio just missed this year's HOF by .2%. Yep, you read that correctly. He was voted on 74.8% of ballots, just missing the required 75% to be elected into the Hall Of Fame.
Jefff Bagwell was at 54.3%.
Greg Maddux, Tom Glavine, and Frank Thomas will join Joe Torre, Tony LaRussa, and Bobby Cox in Cooperstown this summer. As far as your Astros legends, no dice.
If you're wondering how many more votes Biggio needed, the answer is 2, or actually 1.25. Yep. A player with 3,060 hits just missed the Hall Of Fame by two votes. Am I pissed? Heck yea. Biggio should have been a first ballot Hall Of Famer, and now we have to wait until next year for him to get it in. The ONLY thing that would make this semi-okay is if Biggio and Bagwell get elected together next year, but for now I'm upset.
Seriously BBWAA?!? How did you screw up so badly. You have writers accusing Biggio of steroids, writers that vote just Jack Morris, and writers that even vote Armando Benitez. That's right. ARMANDO FREAKING BENITEZ. You had 16 writers not vote for Greg Maddux. J.T. Snow. Yes, that guy! BBWAA. Why do you suck so much?!?
Here's a list from Astros County with just some of the writers that didn't vote for Biggio. Tweet 'em all and annoy the heck out of them. Idiots.
Now listen. People linking Bagwell to steroids are dumb and stupid. That's how they are. Some may change, others won't. I accepted that he likely wasn't going to get in this year and Bagwell has likely accepted that he wasn't going to be elected this year. I just hope he can go in next year with Biggio. Here's what Bagwell had to say to Mark Berman (Fox 26) just now.
Jeff Bagwell on Craig Biggio not getting in the Hall of Fame: "I'm going to say it again. It's a travesty Craig is not in the Hall of Fame."
— Mark Berman (@MarkBermanFox26) January 8, 2014
It's a travesty!
I'm going to go into my bed and cry.
Tags: Craig Biggio Houston Astros


text:
|Total (w/tax)
|Total (w/tax)
Book Description:
These four completely revised and updated topics allow learners to apply kknowledge of pharmacotherapeutics and problem-solve realistic carescenarios. Users can use the program to look up physician orders, patient lab values, ECG strips, and drug information. Research "gems" aide users in answering multiple choice questions interspersed in the program. Rationales are provided for correct and incorrect answers. Clinical Simulations in Pharmacology I provides nurses and nursing students with realistic, interactive, and highly visual multimedia educational experiences. The program is ideal for remediation or learning about new drugs. Coverage includes the newest treatment modalities, indications for specific medications, and the therapeutic actions, side effects, contraindications, and adverse effects associated with selected medications--all using a case study approach. Each simulation stresses safe and effective medication administration and patient teaching, encouraging users to make assessments, engage in treatment decisions, and examine the outcomes. Decisions are evaluated and users see the response to their actions, just as they do in an actual clinical environment. There's instant access to Stedman's Electronic Medical Dictionary via "hot links" throughout each case, immediate feedback, two-level performance scores for knowledge and application, topical bibliographies, and the opportunity to earn four hours of continuing education credit. Contact Hours: 4 Windows / Network Compatible Unit 1: Adolescent with Asthma This program explores the clinical presentation and treatment of a 14-year-old male with acute exacerbation of severe persistent asthma. Learners are guided through history, assessment, and nursing diagnoses and actions. They also master safe and effective administration of sympathomimetic, xanthine, anticholinergic, and corticosteroid drugs. Unit 2: Diabetic Outpatient Clinic This simulation examines the care of diabetic patients in an outpatient setting. Learners study the basic pathophysiology of type i and type ii diabetes, and investigate the pharmacotherapeutics of insulin and selected oral hypoglycemic agents. Unit 3: Pharmacotherapeutics for Gastrointestinal Pain GI pain has many causes, from diverticulitis to gastroesophageal reflux disease to peptic ulcer disease. Here nurses learn the pharmacodynamics and therapeutic action of major drugs used to treat these conditions, along with essentials for patient teaching. Unit 4: Psychopharmacological Treatment for Depression Antidepressant medication use for a patient hospitalized with major depressive disorder is the focal point of this simulation. The program enables learners to apply knowledge of therapeutic actions, side effects, contraindications, and assessment data in the formation of a nursing care plan
Tags: Reference,


text:
Continuing Education Course Certificates
August 26th, 2014 by Michael Probert
Continuing Education Course Certificates
We've always had the option to create certificates for your course attendees but we had to create the template for you one at a time. Now we've built in a basic certificate for you to use. Our standard template includes their name, organization, number of credits received, course title, event name, date of course.
Here's how to use it!
- After you've completed a course, go to it in your event and check who who actually attended the course. Click "Update Course Attendees"
- Once you've done that, make sure that you have a logo provided in the "PDF Logo" are of your Website Styles. This is the logo that gets placed on your pdf invoices and your certificates.
- Now go back to the course and click "Generate Certificates"
- You'll see that a "View" button now shows up next to all of the attendees that you checked as attending the course. You can view these individually.
- Members will be able to login to view their certificates in the member center in "My Event History". For non-members who want certificates, you'll need to either print and mail them or download them and email them to the attendees.


text:
Harrison Pensa LLP
519-679-9660 1-800-263-0489
Harrison Pensa is a full-service law firm based in London. Personal and business clients throughout southwestern Ontario and across Canada turn to us every day for our proven skills & trusted counsel.
Désolé, il n'y a pas de filtres disponibles pour les résultats de recherche présentés.Charger plus de résultats Chargement de résultats...
Désolé, il n'y a pas de filtres disponibles pour les résultats de recherche présentés.Charger plus de résultats Chargement de résultats...
Désolé, il n'y a pas de filtres disponibles pour les résultats de recherche présentés.Charger plus de résultats Chargement de résultats...
Harrison Pensa is a full-service law firm based in London. Personal and business clients throughout southwestern Ontario and across Canada turn to us every day for our proven skills & trusted counsel.
We are a firm whose core values of trust, integrity, respect, diversity, skills development, transparency and accountability are observed both internally and externally
One of Southwest Ontario's largest & most well established full service law firms - Personal Injury, Immigration, Business law, Estates etc. Over 70 lawyers and 25 Practice areas, call us today.
We offer 31 Years experiece with serious personal injury claims. we do not act for insurance companies, and we are here to help.
Personal Injury & Disability Lawyers. Free Initial Consultation
Negotiators & Litigators. Collaborative Team Divorce. Separation & Custody Agreements. Child & Spousal Support. Marriage Contracts. Property Settlements
Family Law-24 hour answered service
Mark A. Simpson is a family law lawyer energized to take on the trial lawyers by promising timely commitments & insightful solutions to resolve cases quickly & cost-effectively.
Driving Offences, Drug Offences, Young Offenders, All Other Charges. No Cost Initital Consultation-24hours
Over 2 decades, Peter Quigley has established a reputation for quality legal assistance at reasonable rates. * Real Estate * Wills & Estates * Business Law
At Paul Lepine Law Office - we love what we do and we have over 70 years of combined experience to help you resolve your case.
Practical, creative and cost-effective advice, combined with an unyielding service commitment
One of Southwestern Ontario's most respected boutique criminal and DUI law firms with lawyers and offices to serve you in Kitchener, London and Windsor. Call us for a free consultation.
FAMILY LAW: Protecting client`s rights since 1980. Separation/divorce, custody/access, support, property division, children`s aid, collaborative family law, orders/agreements, settlement oriented.
Divorce, Property Division, Custody, Access, Child Support, Separation Agreements, Collaborative Law, Mediation, Children's Aid
Specializing in Criminal Law with over 30 Years Experience. Impaired Driving - Drug Offenses - Young Offenders.
We Are The Law Office You Are Looking For. Real Estate, Wills, Personal Injury and Business Law to Complete Family Law
Established in 1974. Family Law, Lawsuits, Wills & Estates, Labour & Employment
Your key to legal solutions. Serving London andarea for over 20 years!
Contact the law offices of Greg Monforton & Partners if you or someone you love has suffered a personal injury due to someone's negligence. You or the injury victim could be eligible for compensation.
Practical Legal Solutions. Avoid conflict & unnecessary fees with Maria. Family Law, Real Estate, Wills & Estates, Collaborative Law. Free 30 Min Consultation
Family Law
Providing practical legal advice to Employees and Employers for over 25 years.
Jason Rockwell Skinner is a barrister & solicitor offering services as a criminal defence lawyer in the southwest region of Ontario.
Personal Injury Lawyers - Protect Your Rights! Free Initial Consultation, No Fees Until Settlement. Toronto - Scarborough - Collingwood - Owen Sound - London - Kenora
Respectful. Reasonable. Realistic.
Hassan Law's skilled staff are dedicated to ensuring that all clients receive the highest level of representation in a compassionate and cost-effective manner.
One of Ontario's Leading Law Fims Dedicated to Providing Clients with Exceptional Legal Counsel.
Wills/Estates * Real Estate * Corporate & Commercial Law * Family Law * Criminal Law * Personal Injury * Wrongful Dismissal * Notary Public * Motor Vehicle Accidents
Serving the Forest City for over 30 Years
Practicing family law for over 12 years. Ms Daley is reputable in providing top-notch family legal assistance in the London area.
Real Estate, Corporate, Wills & Estates. Deal with experience, deal with Daniel S J Bangarth, Barrister & Solicitor.
25 Plus Years Of Real Estate Sales, Purchases & Refinancing. Registered With All Major Mortgage Lenders. Royal Lepage & C.A.W Approved. Personal Service & Expertise. Price Competitive & User Friendly
Barbara Barr, Caitlin Reid, Kristine Jackson, Mathew Villeneuve
Personal Injury Lawyers for: motor vehicle accidents / medical malpractice / birth injury / falls / other serious injuries. Advocating for our clients and obtaining.
Civil Litigation Lawyer. Personal Injury & Death, Medical & Hospital Liability, Physical & Sexual Abuse, Insurance Law, Employment Law, Commercial Litigation, and auto Accidents.


text:
The devil's arithmetic
Trumpet Club, 1991 - 170 Seiten
Hannah resents the traditions of her Jewish heritage until time travel places her in the middle of a small Jewish village in Nazi-occupied Poland.
Im Buch
34 Seiten stimmen mit dem Suchbegriff "suddenly" in diesem Buch überein.
Wo ist der Rest dieses Buches?
Ergebnisse 1-3 von 34
Was andere dazu sagen - Rezension schreiben
Bewertungen von Nutzern
|5 Sterne
|4 Sterne
|3 Sterne
|2 Sterne
|1 Stern
This book was very good and very easy to read. - Goodreads
ending was not very good - Goodreads
Wonderful youth introduction to the holocaust. - Goodreads
The ending also had me crying my eyes out. - Goodreads
It was educational, inspirational and inspiring. - Goodreads
I love the time travel-y plot line. - Goodreads
Review: The Devil's ArithmeticNutzerbericht - Natasha Hovan - Goodreads
I read Jane Yolen's The Devil's Arithmetic in the eighth grade. I remember reading ahead and finishing it before the date it was due to be finished reading it and loving it. I love to learn ... Vollständige Rezension lesen
Review: The Devil's ArithmeticNutzerbericht - Chingwan Lee - Goodreads
The story is good. Back to the past is always good. But the story is a bit too short, you don't really get to get deep into the suffering. I am Chinese so I am not biased to say this: the Jewish pride ... Vollständige Rezension lesen
Abschnitt 1
Abschnitt 2
Abschnitt 3
Häufige Begriffe und Wortgruppen
Aaron afikoman answer arbeit macht frei Aunt Eva baby badchan barracks began blokova blue boxcar breath called camp Chaya cheek child clothes cried dark Dayenu dead DEVIL'S ARITHMETIC door dream dress Esther eyes face father Fayge Fayge's fingers girls Gitl whispered Gitl's gone Grandpa hair Hannah asked Hannah felt Hannah looked Hannah thought Hannah whispered head heard Hush Jews klezmer knew laughed Lilith's loud Lublin married memory midden mikvah monster mother mouth night ovens Pilpul rabbi Rachel Reb Boruch remember Reuven Rivka Rosemary scream Seder Shabbos goy shelf Shema Yisrael Shmuel shoes shook shouted shtetl sigh silent singing sleep slowly smell smiled soldiers someone sound stared stood stopped story strange suddenly talk tell things took truck turned Tzipporah villagers Viosk voice wagon walked wedding woman women words Yente Yentl Yiddish Yitzchak zugangi


text:
by taufiq N. 216 KB | 2013-02-14 | File |
tunas63_SKI-MTs-7_silabusRPP - download at 4shared. tunas63_SKI-MTs-7_silabusRPP is hosted at free file sharing service 4shared.
| Uploaded via: 4shared site
Share Add to my account
Is owner
View only
Upload & Edit
Members may only view items in this folder.
Members may view, add, edit and delete items in this folder.
Checked by McAfee. No virus detected.
0 comments Add new comment
Download all files from this folder
Download folder as:
This file will be created in your 4shared folder
File name:
Zip as:
What is B1?
Remove Ads x
Show QR Code


text:
Martin Acoustic guitars are among the more expensive guitars, and are highly respected by many professional guitarists. Of late, this company have also started making less expensive models, aimed at beginners & intermediate guitar players. Top-class professional artists use this brand.
Martin guitars in 1800 did a lot of innovations including the X bracing system, the system produces a classic tone on the guitar martin today. Even now, they use top quality woods that are expertly inspected.
In the nineteen thirties, the company incorporated the dreadnought design for creating the most famous and revolutionary Dreadnought guitar, which other manufacturers later on started emulating as well.
The Dreadnought series is their most popular guitars. You will find lot of guitarists swearing by the Martin guitars. Be it Eric Clapton, Nancy Wilson, Bob Shane, Johnny cash, Sting, Buddy Guy, Paul Simon, etc and they are all big fans of martin guitars.


text:
A place where gadgets, gizmos and the latest news in the techworld are reported. whether in the conceptual stage or already out in the market.
Use this control to limit the display of threads to those newer than the specified time frame.
Allows you to choose the data by which the thread list will be sorted.
Order threads in...
Note: when sorting by date, 'descending order' will show the newest results first.
Forum Rules


text:
chinese/chinese-americans: tell us about home cooking?
- augustiner Nov 29, 2007 02:09 PM
with all the debates on chowhound about chinese restaurants (you know, the gnashing of teeth and pulling of hair when it comes to "authentic" vs. you know what, dim sum vs. banquet fare, regional variants, etc.) i'm often left wondering what chinese, or maybe specifically chinese- (north) americans, grew up eating at home. what's the good stuff that's not in the restaurants?
i guess i'm asking folks what chinese home cooking is. what did moms and grandmoms (or the boys, too) make for weekend meals, weekday dinners, and special occasions? what is left to the professionals, and what are the rest of us missing out on? what do the people with cantonese backgrounds eat at home? people from shanghai, beijing, wherever else?
and is scrambled eggs with tomato really ubiquitious across the board? so simple, but one version i had at a friend's house years ago is still on my mind.
My parents are from Beijing, growing up it was all about dumplings, baos, buns and lots of stuff made from dough that don't even really have English names.
I also remember watching my mom make noodles with her hands, or hand-pulled noodles. While I was fortunate enough to pick up some of her talent for rolling dumpling skins and making dumplings, her noodle artistry has eluded me to this day. Sadly, that skill might just end with her generation.
I still remember making literally thousands of dumplings for our Chinese New Years Eve celebration (and then trying to eat the one that was stuffed with sugar to bring good luck the rest of the year).
We also made alot of tsongzi (or bamboo wrapped sticky rice) -- both sweet and savory kinds. There'd be days when one of the bath tubs would be solely reserved for soaking the bamboo leaves and then hours and hours spent filling, wrapping, tying, marking (gotta know which ones are meat and which ones are sweet, right?), and then cooking these suckers. Much too much work -- so much easier to just buy these things for like a 1.50.
Most of these things you can get from restaurants, but somehow they just don't taste the same. I know that I have yet found a place that makes better dumplings than "mom".
And, yes, there's little that is comparable to scrambled eggs with tomato ... I truly believe that eating enough of that stuff can cure just about anything that ails you.
re: ipsedixit
i identify with ricepad's experience as directly from my immediate family but for the most part many of my meals as a child lay somewhere between ricepad and ipsedixit's family with huge dependence on access to my paternal grandmother.
mom and dad were big on those steamed meat cake type things of ground pork, bamboo, mushrooms etc that we took slices of and mashed into rice with an often generous helping of soy sauce. the egg tomato thing often appeared more as an incarnation with beef and was somewhat of a quick stew. congee on weekends or a variant of noodles, broth, bbq/roast meat or dumplings, and choy.
i've learned to respect and feel ridiculously nostalgic about my grandmothers cooking though. it took a long time but the bamboo wrapped rice (purchasing it is no where near what my grandmother is capable of), soups (winter melon, papaya, ginseng, birds nest), perfectly steamed fish, multitudes of dumplings, perfectly tender stewed pork bones for congee, etc etc were what she would spend hours a day making for our home consumption.
considering she immigrated to the french part of canada, i'm further amazed at how she accessed ingredients. granted, she did take over half of the concrete backyard and had rows and rows of melon and veg growing for her own use.
btw. cantonese... dad's side was from china but other than speaking/being toisan, i can't give you any more specifics.
re: ipsedixit
just wondering...is it true that northern chinese people don't really eat rice? i've heard that in the north, these noodles, breads, buns, and baos are the staples. a taiwanese american friend of mine was surprised when she went to beijing and had to ask for rice, and the waitstaff at all the restaurants looked at her strangely, as if she had asked for something completeley foreign.
plus, although i'm sure the climates are extremely different, korea and japan are located in a similar space to beijing or northern china in terms of latitude, yet korea and japan are totally rice-based cultures.
re: augustiner
My family is from the north and they eat rice. It's definitely not the staple and flour-based items are definitely more prevalent.
Also, I wouldn't say Korean and Japanese cuisines are totally rice-based. I think that's a bit of an oversimplification, if not a bit incorrect. Think udon or soba in Japan and mandu or naengmyeon in Korea.
I'd be very surprised any restaurant in Beijing would not serve rice, unless of course you were at a dumpling house and ordered only dumplings. Rice just doesn't go with dumplings. You'd even get odd looks here in the U.S. if you did that.
re: ipsedixit
noodles may be extremely popular, but i would still maintain that korean food is centered around rice. maybe my phrasing it as "totally" rice based is misleading. come to think of it, it makes me sound "totally" californian. or hella californian!
i can't account for my friend, but she did express to me that she had trouble getting rice at multiple restaurants in beijing. i don't know if these were banquet level places, or street eats, or small eateries, it's just something i remember her telling me, and then i read that northern chinese people tend to eat wheat products like noodles, etc. it's actually one of the reasons i started this thread, because i was curious about the diversity of chinese home-cooking.
so thanks for your response. but still, in a country whose language includes the word for rice when talking about eating in general, i'd say that correctly indicates a cuisine based on rice. noodles and dumplings are extremely popular, but they just don't hold the same significance.
and, at least in my stomach, rice and dumplings definitely go together.
re: augustiner
The north/south, wheat/rice dichotomy has functioned for a long time as a shorthand way of looking at China's food culture, but in my experience it's never been a very reliable distinction. I've eaten lots of rice in northern China and plenty of wheat noodles in the south. (Taiwan, incidentally, is an exception to all of this, since it was overrun after WWII by mainlanders, many of whom brought their wheat-eating ways along, so starch of every kind is much in evidence.)
I don't know if this applies to your friend's case, but getting a bowl of rice can sometimes be difficult nowadays in more affluent settings, simply because many Chinese now flaunt their prosperity by eating meals--especially festive or showy ones--that consist entirely of "cai" ("dishes") and no "fan" (rice or its equivalent), a reversal of the traditional formula.
re: Barry Foy
that makes sense. i wonder if in a few decades rice consumption will drop noticeably in affluent parts of some asian countries. if you don't have to eat it three meals a day because of hard living, i can see people skipping it or adopting more western practices. i sometimes cringe when my korean mother sort of puts on airs and flaunts an understanding of or access to western foods, after growing up with almost nothing to eat but rice and kimchi. although, when feeling under the weather or just out of it, all she wants to eat is rice and kimchi!
anyways, thank you all for shedding some light on what is one of my favorite cuisines, yet one i know so little of, and one which is amazingly diverse. and please, continue talking about it. i love this thread.
re: augustiner
In the 70s after Japan got rich people there stated eating much less rice. Since then they look at me like a barbarian (not that I'm not) when I ask for rice.
re: Sam Fujisaka
huh. i wonder, at the same time, did the popularity of noodles rise, especially as quick one dish meals eaten on the fly? did ramen houses or soba or udon joints become more popular?
Hong Kong/Hakka on the father's side and Shanghai on my mother's side.
I typically ate with my dad's side of the family and basically it boiled down to lots of rice, lots of steamed things (fish, "custard", tofu, fish meat), braised items (brisket, sometimes curry, lotus root with pork, etc.), blanched vegetables (a choi of some sort, sometimes even iceburg lettuce), stir fries, and sometimes pan fried items (like stuffed bell pepper with fish or fish or pork chops, etc.). Special occasions usually warranted "fat choi", dried shittake, poached chicken, blanched shrimp (sort of the good luck foods). I really like S&S Pork so it was one of those special occasion dishes (and completely different from the stuff restaurants make). If we didn't go out to eat on weekend days we'd have congee (usually with turkey bones from the holiday) and stir fried noodles. My aunt/family cook also used to make "lop mei" like pork belly or duck and also daikon radish cake. And yes, I've had a lot of scrambled eggs with tomato. Okay, here comes confession time. My family usually likes to restrict the amount of fats and salt they're eating (either that or I've blunt taste buds) so I usually thought our family meals were a little bland. However, that's not to say she wasn't a great cook.
Every once in a while I'd eat at my maternal grandmother's place, where we'd have rice, the absolute best lion's head stew, braised chicken and chestnuts, and usually a stir fry. Also made vegetable and meat dumplings for boiling, and used to make this very interesting braised vegetarian dish with tofu that we'd eat cold.
I think a lot of this depends on when you grew up and where you were. We lived in Ohio and various places in the 70's where my mom had to make do with what she could find in the grocery stores (not much) and then we'd do a huge shopping trip to NYC to buy things like soy sauce and non-Uncle Ben's converted rice. So, I'm sure what we grew up with wasn't anything near what she would have made had she had access to good supplies. Being more "Americanized", we kids loved the occasional fried rice night and the biggest treat was getting American food. FWIW, we did have tomatoes, shrimp, tofu in scrambled eggs. Mostly dinner was rice, veggies and meat stir fries, less on the meat. Now she makes sticky rice in leaves, won tons, etc. but she's had to learn to do everything from scratch.
My in-laws OTOH lived in DC where they had better access to supplies. Even now, the best meals I have are on Chinese New Years where they all spend a week preparing and have this table full of amazing food. Nothing like I grew up with. I can't begin to describe the food. The first time I saw it, I couldn't get over the amount and the quality of food. Better than any wedding banquet I've been to.
re: chowser
my parents both grew up in Hawaii. mom Cantonese, dad Chinese/Hawaiian/dash of unknown. i grew up on Long Island and also vaguely remember shopping trips to NYC. dinners were mostly Americanish (baked spaghetti with strips of melted Kraft singles on top! iceberg lettuce with French dressing!) but for company they would do sweet & sour pork, tomato beef, fried rice. in the summer dad would make killer teri chicken, and he also did a mean steamed striped bass in soy that i've never had the equal of. i also remember packing bag lunches of teri beef sandwiches (they smell, after a while). we had congee (we say "jook") and long rice. scrambled eggs with shrimp (no tomato).
cans of Spam and Vienna sausage in the pantry. and rice with everything.
but i also grew up eating Shake&Bake pork chops, knockwurst, and sandwiches on Wonder Bread with mayo.
re: rudysmom
were my korean mother and your chinese mother friends? My mom used to make spaghetti with jarred sauce, ground beef, and she always added kraft singles to be mixed into the spaghetti
SO GROSS...but I loved it as a kid
re: bitsubeats
My mom and dad worked two jobs each, and shared the cooking. When Dad cooked, it was a can of Chef Boyardi O's, or spaghetti with a "sauce" of mayo & ketchup. Gross, but we loved it as kids.
Bona fides: Mom was born in China (Toishan Province), raised in the American Southwest, and moved to Northern California. Most traditional Chinese ingredients are available. In my family, Chinese home cooking was typically some sort of vegetable (choy) that was stir-fried with various seasonings and/or additions. It nearly always started with ginger, and included garlic. Onions, lop cheung (Chinese sausage), char siu, various kinds of mushrooms (black, straw, wood ear, cloud ear, etal), tofu, fermented tofu, fermented black beans, brown bean sauce, soy sauce, oyster sauce, just to name a few...all fair game to go into the wok. Meat was used, but sparingly. A fancy meal would be multi-course, and might include a whole steamed fish. A REALLY fancy meal would include bird's nest soup.
Unfortunately, it's hard for me to 'connect' with a lot of menu items I see in many Chinese restaurants, because we never talked about what particular dishes were called...we knew them simply by their ingredients, or that it was just "dinner". For instance, I remember looking at a menu and wondering, "Who in the hell is General Tso??" And fried rice? Fried rice is for LEFTOVERS! We never had scrambled eggs with tomato, tho...could be because Mom hated tomatoes.
re: ricepad
My mom and dad are both from Chaoshan and the older generation speaks Teo Chew and Cantonese. However, both parents grew up in Vietnam (Mom was born there and Dad emigrated there at the age of 6), so a lot of our food is influenced by Vietnam. Having said that, the chinese food we had at home was exacly like ricepad's. All the same foods -- we could have been siblings! One thing I should add to that description is that we always had several things for dinner - rice, a soup of some kind (usually clear broth), and a stir fry of some sort that included a veggie and some sort of protein.
I agree with you about not understanding what the English translation of food is, but since we dined out about 1-2 times a week (like Friday nights and maybe Saturday too), I learned how to order in Cantonese and will do that when I go to Cantonese restaurants. The problem is when the waiter tries to talk to me in Cantonese. I don't know how speak it, just order food!
re: lamster
One time my brother and I, along with our respective spouses, went to a Chinese restaurant, and my brother asked if they had foo gwah (bitter melon). The waitress nodded and added it to the rest of our order, but somehow, we ended up with a crab dish! That's when it hit home how lousy our Chinese language skills were!
re: ricepad
I've experienced mix ups like that before but yours takes the cake!
re: ricepad
Ricepad, I grew up eating very similar things as well! I was born and raised in San Francisco was raised by my paternal grandparents and father (Toishan) and mom (Hong Kong). Grandma would always cook multicourse meals when my grandpa was alive. I remember eating salted fish or lop cheung steamed with rice, steamed pork cakes, really excellent "lo faw" types of brothy soups, zong, lots of fermented black beans, the same sauces ricepad mentioned. We always had some sort of green veggie stir-fry and occasionally, a slow braised pork belly. My dad's side of the family cooked a lot of clay pot braises including lamb and pork. Grandma and dad still make their own salted eggs. We still supplement home-cooking with cha siu, roast pork, and roast duck rather frequently.
My mom's main complaint about my paternal grandma's cooking was the browness of...everything. :P My mom has a lighter hand with most of the seasonings and did a lot of steaming...especially egg custard with Chinese donut.
re: sweetie
i tried to include chinese-canadians when i wrote "chinese (north) americans." i hope other chinese-canadians aren't holding back because of my US-centric language!
Scrambled eggs with tomatoes is definitely not ubiquitous across China, it's a Northern dish. I never realized it was such a popular dish until my Mandarin friends would mention it. My family is Cantonese and home meals were mainly steamed or simple stir frys over rice.
some staples of my childhood:
Sea bass poached and then slathered with ginger, scallion, soy sauce and hot oil
"Meatpie" made with ground pork, dried shittake mushrooms, chinese sweet sausage
Sliced Tongue (as in pig...yes, really) steamed with preserved turnip vegetables
Beef with chili bamboo shoots
Sliced Chicken with peppers & black bean sauce stir fry then served over a plate of rice.
Steamed egg omelette with cellophane noodles and dried baby shrimps
I was born and raised in NYC. Imagine having sloppy joe for lunch at school and then trying to tell your friends that pig tongue is a possibility for dinner! LOL. =)
re: moymoy
hm, then i dont know where my mom gets it. she does a wickeed scrambled eggs with tomatoes, and we're from hong kong .. its just so hearty and tastey.
Nice topic and an opportunity for nostalgia. I grew up in Toronto with Cantonese parents. My grandmother did most of the cooking when I was young and dinner was usually 3 dishes or so. Some stir fry with meat and greens, a steamed fish (with soy sauce and scallions sometimes a layer of crackers to absorb the juices) and maybe a steamed pork cake with duck egg or chicken and black mushrooms. In retrospect, it must have been a lot of work to get dinner on the table and was delicious but of course i wanted hot dogs or TV dinners. When my mom took over, she wasn't a good good cook but developed some excellent dishes over the years including her sticky rice Zong and i've still never had a better version. Some dishes were chinese-canadian hybrids like scrambled egg with corn, onion and bacon. Others like the soups were pure cantonese and not enjoyed as a child due to bitter herbs and odd ingredients (pig stomach). My stepdad had worked in restaurants and would occasionally make terrific over the top dishes like fried scallop toast or deboned chicken restuffed as a forcemeat and steamed.
In general, and as evidenced with this thread, northern Chinese dishes are more "doughy" with noodles, bao (buns), dumplings, and richer braised dishes with meats. Southern Chinese food is more stirfries and rice based.
I've been pondering your post for a while and I'm not even sure where to begin! I'm Chinese-American, grew up in Los Angeles, but the family's ethnically Cantonese (Mom's side) and Hainanese (Dad's side) with Mom being born in Vietnam and Dad spending a lot of time in Vietnam. Everyone ended up in Hong Kong (with stops in Taiwan and Paris) before transitioning to the States. So, with that mix, I grew up with Cantonese basics and special occasions comprising of dishes homemade pho (beef noodle soup), bun bo hue (spicy pork/lemongrass noodle soup), banh xeo (Vietnamese crepes), and Hainan chicken and rice. Some of our everyday dishes would be French-influenced Vietnamese (like a fantastic beef stew... not even sure what the name is). If we did special occasions at a restaurant, it would be a classic Cantonese banquet.
A typical weekday meal would consist of a meat or fish dish, veggies (usually stir-fried), and rice. There would usually be soup with a clear broth base. Some of my favorites are steamed tilapia, ginger honey chicken, fried flounder, a plate of crisp bok choy, spinach. I also love a dish of steamed chicken that's shredded and marinaded with a white pepper/salt/oil mixture. My mom would occasionally make Vietnamese cha (not the compressed chicken "sausage" that you'd slice and put in sandwiches or munch on), which is a quiche-esque dish. Baked egg with noodles, shredded mushroom, crab, and pork. Then it's served in slices, like a frittata. One of my favorite soups is soft-shell turtle in a chicken broth flavored with pungent Chinese herbs. Mom also made dishes like the sticky rice bundles and ma-po tofu (LOVE ma-po tofu and rice), which aren't Cantonese.
This is just the tip of the iceberg and I could go on and on. Now I want to visit the parental units. Hi, Mom!
Living in LA meant we could explore cuisines from all over Asia. I love having a good bowl of beef brisket soup with hand-pulled noodles (northern China) with scallion pancakes and dumplings. Or looking for the perfect shaved ice dessert to follow a plate of Taiwanese pork chops, rice, hard-boiled egg, and pickled cabbage, all topped with a delicious sauce. We also love laksa, a soup noodle dish from Singapore. My dad loves the Hong Kong-style Westernized cafes. I like them, too. Good tea drinks, lots of good food. Of course, there's dim sum. Can't forget dim sum.
I'm scrambling to learn as much as I can from my mother. I used to stupidly take this kind of food for granted. When I visit, my parents usually want to go out to try new restaurants or visit old favorites. All I want is home-cooking and our usual dinner with Chinese news blaring in the background.
As for the scrambled eggs with tomato, add me to the group that didn't see this growing up. My mother did, however, make a scrambled egg dish with onions and shrimp. I'd eat that with rice and Maggi seasoning.
re: geekyfoodie
Quick correction to my previous post (since the edit feature is no longer available): the Vietnamese cha I mentioned is steamed, not baked. Hardly anything is baked at home. Since baking is usually associated with sweets, I should mention that sweets are not huge at my house. If they're made, it's classic Chinese sweets like red bean soup (is soup the right word), tapioca, and the ubiquitous almond jello (Mom jazzes up the mix with evaporated milk). She also likes making tofu fah, slices of super-smooth tofu in a gingery hot broth.
Both my parents are of Cantonese/Toisan (Taishan) extraction. Growing up in the Los Angeles area, we always had plentiful supplies for Cantonese cooking. Usually, our meals consisted of steamed items: fish, ground pork, eggs, chicken, beef, crab, Chinese veggies of all types, etc. We also had stir fried, but the stir-fried dishes were primarily of one item, unlike many restaurants where they add lots of stuff to the dish. Also, we had lots of Cantonese-style soups--clear soups boiled for hours on end. When we were sick, we at congee (jook) and my mom brewed some nasty tea. It was bittter beyond belief and so thick that I couldn't see more than a centimeter deep in the cup.
Most of the folks from my parents' generation worked in the restaurant business, so our weekend parties were always full of excellent food. The bad side effect of that we that we always complained about every restaurant we ever visited: "That dish cost only $2 to make! Why are they charging $5?! And the quality is so bad!"
In retrospect, the food was usually better homemade. Usually, only certain types of dishes would be left to restaurants because they required too much time, specialized equipment, specialized knowledge too much money, or was dirt cheap to buy. For example: roast pork, roast duck, shark fin soup, bird's nest soup, BBQ pork buns, egg custard, etc. We pretty much cooked everything else.
We also ate stuff not usually found in restaurants, such as beef brains, turtle soup, vegetarian dishes for New Year, etc.
And on special occasions, my mother made tamales and burritos, which she learned from her co-workers. :-)
Both of my parents are originally from Shanghai. My dad does most of the cooking. I have wonderful memories of red braised pork belly with anise and chestnuts, glutinous rice dumpling filled with either ground pork or the sweet kind that's filled with black sesame paste, pork chops with onions, noodles with diced pork, bamboo, shitake and baked tofu in chili bean paste, steamed fish and lot's of stir-fried veggies. We also had our share of egg dishes, scrambled eggs with tomato, dried scallops, mushrooms, steamed egg with clams or plain. My dad would also pick up roast pork, duck or chicken from Chinatown (SF's).
We also ate some rather interesting "western" dishes that my dad was fond of from growing up in Shanghai. This included potato salad with spam and apples and some times beets (so the whole this was pink, pastel magenta color), seafood casseroles, pasta casseroles, baked egg casserole (imagine deviled eggs but instead of mixing the yolk with mayo, it was mixed with a mix of sauteed miced onions and ground pork, this was all topped with a white sauce and covered in parmesan, Kraft, of course!) Now that I think about it, most of the non-Chinese dishes we had were casseroles...I'm not sure why that is.
My grandma is from a tiny southern Chinese seaside village. She mostly cooks fresh fish, very simply prepared with ginger, garlic, and a little soy sauce. Steamed brown and white rice, noodles, and Chinese vegetables that I don't know the names of. Tofu, mushrooms, shrimp, pork loin, seaweed, beef stew, and a curry chicken stew I think she made up are also very common for dinner.
thank you all for your feedback, and i hope it this thread doesn't trail off soon. a lot of the foods you've described have made me hungry and jealous and curious. i'm intrigued by the regional differences in how chinese people, or rather chinese people in diaspora, eat. i have a korean background, and while that cuisine will always be nearest to my stomach, korea is a small country and there just aren't distinct regional cuisines in the same manner as china. i want to hear more! is anyone out there rooted in sichuan? hunan? taiwan?
how do chinese-american families adapt around the weak heat output of western stoves in regards to stir frying in a wok? have chinese families abandoned woks in favor of western skillets? or is wok stir-frying downplayed in chinese home cooking? i'm reading a lot about steamed foods from you guys, and slow-cooked dishes, and these are rarely covered in cookbooks or most restaurants. please keep it coming. whether it was a grandmother recreating dishes from home, or a mother in the midwest adapting to western ingredients, it all sounds good. after all, most of my childhood my mother had to make do when making korean food, and now and then we would drive for hours to the nearest korean market for the basics. then i lived in korea for a bit and was able to dive right into the foods my mother wasn't able to make for me before. so i can relate to both the...i hate the word authentic, but there you go...and the more westernized food, too.
re: augustiner
Thanks for your interesting questions! My immediate family was born in Toysan, including me, and after we immigrated from China, my grandmother cooked in a wok in the back porch with LOTS of heat output - blue, red, and yellow flames would lick up the sides of the wok. My mom and I don't use woks - she has electric and I have gas, but there's just not enough heat to create "wok hay" (that smoky, je ne sais quoi quality from properly wokked food).
Mom bemoans not getting Grandma's recipes from her before she passed, so I've captured my own childhood faves from my mom, but unfortuately I'll have to let go of the kidney, tripe, salt fish, fermented shrimp, dumplings, ding, and tongue recipes (unhealthy, laborious, or my own Americanized family unit will not touch them).
re: augustiner
My in-laws rigged up something like this idea (only I have the feeling it's not as safe) for the backyard:
They pull it out once a year when they make a huge Chinese New Year dinner. Other than that, I think they improvise by using a large amount of hot oil in a wok on the regular stove.
re: augustiner
It's funny that you mention steaming, because the steamer seems to be on my mother's stove more than the wok lately. Last time I was home, she was making law mei fan (sweet sticky rice) and she makes it savory with Chinese sausage (like the bowls of it you can find at dim sum).
She uses her wok plenty, but yeah, there's not enough wok hei. I don't think it's a huge problem for her. I've heard her say occasionally that a dish isn't as good as you'd find at a resto because of the lack of wok hei. However, she hasn't given up using her wok.
Two trends I've noticed among Asian families I grew up with is a second kitchen (very basic... stove and sink), usually in the backyard (ours is in the laundry room), and a huge resistance to using a dishwasher. In fact, I read an interesting article about how immigrant families from all over the world often refuse to use that very American appliance.
re: geekyfoodie
They DO use the dishwasher, as storage space!
re: Sarah
Hahaha, my aunt does that too and as a result I think I grew up with a mistrust for dishwashers. In the past she used a couple of gadgets to facilitate wok cooking (like the ring that is place around the heating element to support the wok) and the curved heating element that cradles the wok, but these days she cooks for fewer people and resorts to regular pots and pans.
re: geekyfoodie
I totally agree with both of your posts - re the Vietnamese foods found at my home as well as the second kitchen / dish washer issue. Our second kitchen is in the backyard and that's where they do the big frying stuff, or use the gigantic steamer we have. As for the dishwasher issue, I think my family doesn't use it because they re use things too quickly for it to be run through the dishwasher. They often have tons of people over for dinner so while cooking, there's always someone steadily washing dishes / other cooking accessories while the cooks are at work. There's no way the dishwashing machine would be able to keep up and also no way that they could fit all their dishes in there to start with.
re: augustiner
We used/still use the wok but also other pots and pans, depending on what needs to be cooked. Stir-frying, while not optimal, can still be done even with the lower heat outputs of western stoves. However, much of the cooking was steamed, which is not limited by the wester stoves.
re: augustiner
The first Chinese dishes I ever learned to cook were taught to me by a man from China who lived near me in New Orleans. He used a wide cast iron skillet that he got smoking hot for stir fries because he said that American stoves just did not get hot enough. It was a frightening thing at first when he threw the food in there. Almost like Prudhomme's blackened fish recipes. Worked fine.
Wow... home cooking.... there were several things that my mother would make. This is the stuff that I would eat and eat and eat... (yes, I was very well fed).
She took some cooking classes in the four main styles of cooking in China and refined them to our tastes...example: with the rice congee on weekends: strips of pork with scallions, fried tofu, ground pork stewed with Wei Chen pickled mellon, and scallion omlettes; and stewed chicken legs with soy sauce and dried onions.
She would also make her favorites.. although not mine... stewed tripe, stewed seaweed, and bowls of steamed egg with mushroom cooked in.
Some other favorites: Catsup rice stuffed into an omlette, beef stew noodles, sauteed spinich with garlic, eggrolls, fried fish, chicken soup with these red seeds? .... these are all the tastes that take me down memory lane.
re: drivenfast
A couple of comments for augustiner, as a non-Chinese who's been married for 20 yrs to a Taiwanese woman:
First, I still daydream about servings of tomatoes and scrambled eggs that I ate in Yangshuo in 1985. Made with the right, ripe tomatoes, there's nothing more satisfying and delicious.
Second, the most succinct distinction I've arrived at between what you and I grew up with in Chinese-American restaurants and what Chinese people actually eat at home is that home-cooked food contains no GLOP. Following is a definition of this bizarre stuff (though for the sake of discretion I won't say where I got it):
"GLOP: A versatile substance with a central role in the cuisine known as 'Chinese-American,' where it functions as a binding, flavoring, and lubricating agent all in one. Not a juice, not a sauce, not a gravy, not a starch, and not quite an emulsion, it becomes an element of presentation with the addition of red food coloring."
Luckily, Chinese restaurants in North America have become much more diversified and sophisticated in the last couple of decades, so the dreaded glop component is less in evidence these days. Still, it was a hallmark of that category of food for many grim years, while at the same time you would have been hard-pressed to find anything like it in on an actual Chinese table.
re: Barry Foy
Barry, does "glop" include the thickener in soups? All of my soups growing up were clear, thin and flavorful (except for jook). Gloppy soups seem pervasive now, and I don't know how that happened.
re: Claudette
Soup can certainly be gloppy, but I'm hesitant to attribute soup gloppiness to the presence of actual glop. If added to soup, I suspect that glop would act something like the substance "ice-nine" in Kurt Vonnegut's book Cat's Cradle: It would turn the entire tureen's worth into a quivering, immobile mass, literally impossible to drink. No, soup gloppiness is a more straightforward matter, presumably attributable to an excess of cornstarch, whereas it takes something more, some indefinable ingredient(s) or process, to produce actual glop. We're probably better off not knowing just what that is.
re: Barry Foy
If you've encountered GLOP all that means is that you were served the handiworks of a very unskilled Chinese chef. The GLOP should not be GLOP-like but rather a GLOSS or sheen over the dish and is not made up of some strange substance but a simple constarch & water thickener. The good chefs know how to use this thickener in proper ratio to oil and wok heat. There's a very fine line btwn Glop & Gloss but that's what separates the boys from the men in Chinese Chefdom.
My parents are from Canton, China and I grew up in San Francisco.
For some families rice was the every meal staple. However for our family rice was mainly eaten during dinner. For breakfast and lunch meals were whatever we had on hand, but it was mainly "American" food - sandwiches, bacon and eggs... etc.
Dinner consisted of rice and some form of soup/broth.
The soup was supposed to reinvigorate us from a day's work - mainly some pork and the bones boiled with dried date, dried mushroom, bean curd sticks, various nuts and dried berries.
My mom had the Taoist (maybe it was Confucius) belief that foods were "nget hei" (hot energy) and "leung hei" (cool energy) so our meals would try to balance our energies.
The other dishes were at least one steamed dish. Steamed fish with soy, green onion, Chinese parsley (Cilantro) and scaled oil for flavor. Steamed meat patty (most of the time it was ground pork) mixed with a little chopped lop cheung and corn starch to give it some looseness and tenderness. Steamed beaten eggs.
At least 1 vegetable dish, which was either stir fried with meat or just boiled and flavored with chicken fat.
At least 1 chicken dish or fish dish. My mom read that chicken was low fat and fish was healthy.
On the weekends, my dad was the one that made the braised dishes - pork ribs, chicken, beef. Also, some obscure stuff - braised tendon and beef diaphragm and pig's feet come to mind. The flavors varied depending upon the dish - preserved bean cured (foo yue), star anise, red cooked, salted preserved black beans.
Scrambled eggs with tomato? Never heard of it as a Chinese dish. We ate tomato beef sautee or tomato beef chow mein.
My parents were peasants, country folk/hillbillies of China. I remember an episode of The Beverly Hillbillies where Granny was gathering everyone up for a dose of spring tonic - to help everyone grow for the year. My parents had their own version of spring tonic. Once a year, they would gently steep ginseng root in a double cooker for 5 or 6 hours. In the evening, each of use would get a glass of ginseng elixir to help us grow. Afterwards, we weren't allowed to eat sweets (especially citrus), vinegars or hot sauce for a week. Any of those items would counteract the effectiveness of the ginseng elixir.
In terms of authentic food in restaurants, Dim sum and the sorted mystery meat dishes on a dim sum menu are pretty authentic Cantonese. Red cooked, dished with black bean are authentic. The general rule of thumb I have is the less goop (or as Barry calls it glop... lol) the better. If it looks like it could glow in the dark, it's Americanized.
Two dishes that I miss and are hard to find in my area are Beef Chow Fun and Salted Fish Fried Rice (hom yue fan).
re: chow_fun
Your family is certainly more strict than mine about the whole warming and cooling foods, but I was often subjected to the ginseng soup, which to this day I despise and fear.
re: Blueicus
LOL!!! As an adult, I won't touch ginseng nor chamomile because my mom made me drink them in yucky witch brews whenever I was sick.
re: Claudette
Bizarrely enough, I've developed a taste for what I call the "Chinese herb" flavor. There's a noodle soup dish where the soup is flavored with a variety of Chinese herbs (I could be wrong, but I thought ginseng was a part of it) and served with thin rice noodles and slices of lamb. I'm not sure where it's from, but in LA, I've had it at Taiwanese restaurants. I love, love, love this dish. My mom will make "yurk choi" soup and I'll devour it.
She still makes me teas and broths when I'm sick, even though I don't live at home anymore. There's some irony about this belief in healing elixirs because I'm a chemist working in drug discovery. Many interesting compounds have been discovered in Chinese medicinal herbs, so I've learned not to discount the stuff.
re: geekyfoodie
HAH! Those herbs worked by being so nasty that I'd get well ASAP in order to escape them by going back to school. LOL.
Actually, they must have some effect, as you say: my acupuncturist made me cook up a batch which, along with acupuncture, got rid of a 10-yr skin rash overnight. I wouldn't have believed it if I hadn't seen it with my own eyes on my own skin!
re: chow_fun
Same here! My parents were peasants too. We also had ginseng once a year and we were also forbidden to eat sweets and anything sour for a week. I thought we were the only ones who had to abide by those superstitions because my friends growing up didn't have the same restrictions.
As for soup, we always ate it last after the meal. My favourite was the dried watercress or bok choy soup in pork broth. I do remember those chinese herbal soups you mentioned.
re: mrsleny
Dried bok choy soup! I haven't had that in ages, 20 years. My g'ma would grow bok choy in the backyard and air dry the extra. Also, it was available in Chinatown.
What's the Cantonese name for dried bok choy? I don't remember anymore, so sad. lol.
I agree with the superstition part. I never bought into that. I guess I'm too westernized. lol. My brother on the other hand bought it hook, line and sinker. I guess there's got to be a black sheep in the family. :-)
re: dave_c
I think the Cantonese name is Goin Choy (or dry vegetable).
I'll just echo what the others have said here. Mostly regarding the different type of stir fried and braised meats, and the abundance of fresh vegetables (growing up in NYC). But my secret guilty pleasure for home style Chinese food was the use of those canned vegetables you see in all the Chinese markets, and the bottles of spicy preserved radishes and such. I lived on some of that stuff when I moved out and lived far away from the city. My parents would send care packages of those canned goods for me to bring a little taste of home wherever I was living at the time.
OK, having read all of the various foods, I must concur with so much of it and it is making me so very hungry. Here are a few more to add:
-Rice cooked with chinese sausage on the top, to be cut up when the rice was done and chicken knuckles added to the rice.
-Fresh, hot rice, egg yolk and some butter, mix together, yum!
-mac and cheese w/ground beef, ketchup and kraft singles
-fried rice w/sweet and sour pork and bean sprouts (my family owned a take-out restaurant-left overs)
-marinated tongue, ears and the such
-one of my favorite dishes was a kind of savory egg flan w/pei dan (1000 year old egg)
My background is Toisan and Mandarin. Grew up working at my families restaurant, old fashioned Cantonese take out.
hahhaa, the scrambled eggs with tomato ..... it's more like a tomato sauce (my boyfriend calls it salsa, but it's not really) with scrambled eggs inside it, my mom makes a really wicked version of it. it totally wakes up your tastebuds. it's always a hit whenever she makes it ... we dont ever really need any other course when that's on the table for us to ladle over our rice. sometimes she'll cook some pork chops, and ladle the sauce over that.
chinese home cooking.. i think that the steamed fish is one that makes me think of home cooking. the fresh green onions, the soy sauce .. and the fish itself, of course, makes it homey. we would have that only once in a while, because my mom says the fish in north america (toronto, ontario) is not comparable to the ones we used to get back home. ha! so she doesnt even try to cook any other fish, only rarely ..
and just the smelling of rice cooking in the kitchen. that hits the spot. i remember i would invite classmates in high school to come to my house to do projects. and it would run late (we eat early dinners) and the smell of rice would so totally distract them. and they're not chinese either! it's so welcoming, so homey..
and another thing is chicken. steamed, plain chicken, with garlic/green onion with oil. soooooooooooooooooo good. again, only on special occassions, although she cooks that more now, 'coz i love it so much. i think i can eat that all year round.
last but not least.. soup. soup is so hearty, so warm, yet so light ('coz its mostly broth) and healthy. the aroma of it would usually fill the room, and again, invite you to go eat and drink it all!!
i reckon it's just the smell of it associated with the festivities that would usually occur... the family gatherings, the special occasions. its more of a social thing than the food itself that make people remember them. in restaurants, it's fast cooking with msg. i dont wanna say that the chefs in restaurants dont cook with love .. but theres just so much soul in home cooking that, i think, translates to all cultures, not just chinese.
re: jennjen18
WOW ... what a great thread. I'm Chinese Canadian and grew up in Toronto. My parents and grandparents are from Toishan. I used to quite dislike home cooking but found myself craving it when I left home. These were some of my favourites:
- steamed meat cake (usually pork with chopped water chestnuts and dried mushrooms or sometimes preserved mustard greens)
- steamed egg (similar to Japanese chawanmushi)
- stir fried green beans with fermented bean curd
- braised soy beans with preserved mustard greens
- tomato beef egg stirfry
- braised brisket with star anise
- stir fried shrimp with ketchup sauce
- braised cabbage with dried shrimp
- braised iceberg lettuce with oyster sauce
- braised glass noodles in lettuce cups
And on Sundays it was always congee or fried noodles/rice for lunch.
re: mrsleny
so this steamed meat cake seems to come up quite a bit. i'm wondering if i were to start a thread on the home cooking board, would many of you be able to or willing to share recipes? and that steamed egg dish, is it soft and custardy like chawanmushi, or is it soft and spongey? when koreans steam eggs, they tend to be very tender and spongey, rather than smooth and custard-like in texture.
also, a side tangent (but i think still relevant), what sort of rice did you grow up eating? it's been on my mind due to a couple recent threads (including this one). i grew up thinking that chinese people ate fluffy, separate grains of long grain rice, which i envied as a child, as opposed to the sticky short or medium grained rice that i grew up with in a korean family, which i now prefer. but since then, my "research" seems to indicate that different varieties of rice are eaten in different regions. or that rice is possibly less important in certain areas in the north. i've been lead to believe that taiwanese people eat the sticky short/medium grained rice that koreans and japanese people eat. is this correct? and conversely, does most of china eat long-grained fluffy rice? or what i've heard japanese people call "boro boro raisu," which is supposed to be onomatopoeiac for the sound and texture of eating long-grained rice.
re: augustiner
The low amylose, short grain slightly sticky Japonica rices are largely limited to Japan and Korea. The Chinese eat long grain, higher amylose Indica rices, as do people in the Philippines, Indonesia, Myanmar, Thailand (except NE), Vietnam, Burma, India, Pakistan, Bhutan, ... People in NE Thailand and in Laos produce and eat a sticky rice that, to me, is the best rice in the world.
re: augustiner
our steamed egg dishes are more custard like in texture. So good with rice and the ensuing broth that from the dish is all so good. My grandparents use to make it with pi dan (preserved duck egg-1000 year old egg) and some pork. They also made the steamed meat and ours was a pork dish, that was one of my favorites growing up as well. As for our rice, grandpa use to make it in our gigantic woks (we owned a Chinese take-out kitchen) and it was always lite and fluffy, but my favorite part was at the bottom of the wok, where it was a crust. I called it lop-lop and use to take the chewier edge pieces and add smear it with some butter. How I miss those days.
re: justagthing
I love the rice crust. We just sprinkled it with salt. As for rice, I believe we cooked medium grain rice. It wasn't as sticky as Japanese rice but it wasn't long grain either.
The steamed egg dish was more custard than spongey. I remember glass noodles and ground pork at the bottom. I've been thinking of a way to veganize this maybe with silken tofu and TVP though I haven't tried it.
Even though egg rolls aren't a traditional chinese dish my grandmother always made them. Hers were chockful of bean sprouts, celery, onion, chinese mushroom and BBQ pork.
re: mrsleny
Rice crust in the clay-pot rice was an absolute must. Anyone else have that? Take a clay pot with lid, fill it with rice/water and a bunch of goodies like chicken, chinese sausage, shittake mushrooms, gailan, etc. and cook. The rice is flavorful, everything is tender because of the moisture, and there's a huge crust along the pot. We called it "bo tzay fan" (I totally messed up the phonetics... the middle word is the same as "son" in Cantonese) or "little pot rice". My mother says it isn't done right if there isn't a crispy crust to munch on.
Augustiner, thanks for the walk down memory lane! It's great to have an opportunity to celebrate our families and cultures.
re: geekyfoodie
I'm from Toysan, and we used to call that crust "fan dell," and we threw cold water on it to make it lift from the pot and create a hot "soup." Such a fragrant, simple ending!
re: Claudette
I've, also, heard the rice crust being referred to as "fan noong" and "fan dewey".
My wife thinks I burned the rice and I believe many people try to avoid having a crust when they make rice. I, on the other hand, try to increase it's formation so I can have the crust. More for me! lol
re: dave_c
My Japanese rice cooker actually has a setting for the crust on the bottom. Yum!
re: justagthing
That crust is "ko-ge" in Japanese. Highly prized.
re: dave_c
we called it fan juew and after boiling with rice or tea made a soothing toasty broth at the end of the meal. Great way not to waste a single morsel.
re: augustiner
I don't have a recipe, but my Cantonese (Loong Due) mom's steamed pork cake (gin gee yook?) was was just ground pork and chopped fresh water chestnuts sometimes topped with preserved Chinese vegetables. She steamed it in a double boiler. Also steamed there was an egg custard with a soy glaze, which was like a non-sweet custard.
We ate the rice crust 2 ways: one buttered and reheated to melt the butter or as a soup with plain water added (fon jue).
Other dishes cooked to please my China-born father: salted fish (hom mieu) or lop cheung steamed on top of the rice; chicken and pork soup with melon (jet gwa, mo gwa); various meat and vegetable stir fries thickened with corn starch; steamed whole fish with soy sauce and green onions finished off with a bit of hot oil.
re: chocolatetartguy
My maternal grandmother made more refined dishes on the weekends when we visited: sand dabs w black bean sauce; steamed live crab with some sauce, maybe curry; fatback with pickled vegetables (cow yook); and that Chinese-American standard Blum's Coffee Crunch Cake (She lived just above Van Ness near the California St Blum's). I have no idea what she ate during the week, but she did make her own joong and hom don.
re: augustiner
I grew up in Taiwan eating the sticky short/medium grained rice, which is considered by Taiwanese a superior variety of rice than the inferior fluffy long grain rice. While sticky short grain rice is valued as premium variety for daily staple, the fluffy long grain rice is used primarily to be ground for making into rice products like rice noodle.
I never had steamed fluffy long grain rice until traveling to the Phillipines when in college. My first reaction after eating steamed fluffy long grain rice is that the rice was too undercooked to be edible.....
By the way, when cooked properly, the short grained rice should not be "sticky" or "mushy", it should retain its shape, has slight resistance to the teeth (similar to pasta's being "el dente"), and is just starchy enough to hold on to the other grains without being "sticky" or "mushy". Speaking of stickiness, the "Sweet rice" should win the "sticky" award.
Ken Hom's book about growing up Chinese American is good reading and has quite a few recipes ......
We have a houseguest (daughter's friend) right now who is from China and going to college in the US. Last night he made egg tomato soup and it was just delicious! When we shopped for groceries I couldn't really imagine that the soup would be as tasty as it was. We really enjoyed it. Last night he promised to make a drink using ginger and brown sugar for breakfast today. I can't wait! He's a dreamboat of a kid and cooks, too. Sure wish he didn't have to leave later on today! We were all busy in the kitchen at the same time preparing the meal together so I didn't get to watch him but discovered later that he has great knife skills. The results of his slicing and chopping were beautiful. The tiniest uniform sticks of ginger, perfect romaine ribbons for salad... He said he cooks at home often, being the only child of very busy parents.
Would love to know how you all make your scrambled eggs with tomato.
My parents are both from Taiwan, but I born and raised in Southern California. Probably none of the food I ate at home was 'authentic', but I love it all just the same.
For breakfast my mom often whipped up a few 'dan bing', using egg, green onion, and Mission flour tortillas. We would dip them in hoisin sauce and wash them down with sweetened soybean milk. If she had more time, she would cook rice porridge with sweet potatoes, and we would eat that with various condiments, and maybe leftovers from the night before. If we were lucky, she would buy 'you tiao' and unsweetened soybean milk, and she would make 'fan twan' (a 'you tiao' wrapped in steamed sticky rice with pork sung and pickles) with salty or sweet soybean milk.
Dinner was usually steamed rice (we only ate short/medium grain rice at home) with 3 or 4 dishes. There was always sauteed leafy green vegetables, a meat dish, and then seafood and/or tofu. The ones I remember most vividly include:
- my mom's mapo tofu (atypically made with ground pork, tomatoes, and tofu)
- a whole pan fried pomfret or salmon steak
- steamed sea bass with ginger
- little squids sauteed whole with ginger and green onion
- steamed ground pork with soy sauce cucumbers
- scrambled eggs with salted radish and green onion
- boiled fatty pork, sliced and served with garlicky soy paste
- boiled squid and cuttlefish served with her special garlic/ginger-y sauce
- silken tofu served cold with soy paste, green onion, and bonito shavings
- and many things cooked in a vat of soy sauce-y liquid: pork spareribs, chicken wings, fried/baked tofu, hard boiled eggs, etc.
Sometimes we would wash this down with a bowl of broth (pork spareribs with daikon or lotus root, clams with ginger and green onion, etc.)
She would also make various noodle dishes like chow mi fun, chow nian gao (the oval shaped noodles), niu ro mein (beef noodle soup), or we would substitute the rice for our meal with plain noodles topped with a little shallot oil.
Being from Taiwan, my mom would also cook a lot of Japanese influenced dishes like she had her own version of oyako-don and chawan-mushi, and we would eat a lot of soba and somen. On cold days, she would cook a big pot of oden. On special occasions, my mom and grandmother would fry up 'koroke' (potato croquettes) and make sushi cut rolls filled with egg, pork sung, cucumbers, and pickles. Sometimes she would also make muaji (what we call mochi in Taiwan) with red bean paste mixed with peanut butter or just rolled in ground peanuts and sugar.
Birthday dinners were always noodles dressed with a little shallot oil, hard boiled eggs, and pigs feet. During the holidays or in the winter, we would pull out the hot pot. My mom also made a lot of stews and soups. Two of my favorites are: 'ba ghee' (pork strips dipped in fish paste and then boiled to make kind like a fish dumpling) with daikon, mushrooms, cabbage, carrots, and her corn egg flower hot dog soup (yes, hot dogs...she also made fried rice with hot dogs). On the sweet side, she would make red bean soup (w/ rice balls), green bean soup, and peanut soup. In the summer, we would also make a lot of shaved ice (w/ condensed milk and red beans) or mix a can of ai yu (love jelly) with lychees and lemon juice.
Sorry, that was probably a lot more detailed than you could ever ask for, but once I started, it was hard to stop. Anyways, hope that brought insight into what it was like eating in my Taiwanese-American household.
Oh, and my mom also made scrambled eggs with tomato, which I still love.


text:
The Czech and Slovak School,
11.03.2014 / 20:22
The Czech and Slovak School at the Bohemian Hall in Astoria, Queens invites all children interested in learning the Czech or the Slovak language, to join our low-tution language program. more ►
Czech Language Courses for Adult Learners,
11.03.2014 / 20:27
The Czech and Slovak Cultural Center at the Bohemian Hall will be offering three consecutive 11-week Czech and Slovak language courses for beginner and intermediate adult learners. more ►
The Summer School of Slavonic Languages (SSSL),
11.03.2014 / 19:25
The Philosophical Faculty of Palacky University in Olomouc organizes courses of Czech language for foreign students. more ►
Recognition of Qualifications and Education,
12.03.2014 / 02:25
In principle, it is necessary to distinguish between two basic terms – the recognition of professional qualification (i.e. qualification to practise a profession) and the recognition of professional education (in other words proof of the… more ►


text:
Pirate bunting banner Perfect for birthday parties & playrooms Over 11 ft long (excluding ties) with 12 large flags READY TO SHIP
Product Info
© Copyright Sew Sweet Violet
A fabulous pirate bunting for your budding seafarer!
This would be perfect for a pirate themed party or to decorate a child's bedroom or playroom.
I have made this bright and cheery bunting with two piratey 100% cotton fabrics, one of them dark blue with skull hats and the other is a blue background with stripes of treasure chests, swords and skulls these have been stitched to red bias binding with dark blue thread.
Each flag is backed with the same fabric so will look fabulous from behind too
It has 12 flags in total and is 333cm (10' 11.1") long, excluding ties, there is a gap of 10cm (3.9") between each flag.
There is an extra 75cm (2' 5.5") of bias tape at each end so that it can easily be tied into place, as always the ends are finished off with my signature coordinating puffy heart.
The flags are 18cm x 18cm (7.1" x 7.1") this is my 'large' size flag.
The last two photos show:
a matching pirate cake bunting which you can find here ...
and if you would like the full works please check out my pirate party pack which includes a FREE cake bunting ♥ ...
Maybe you like this but would like it to have smaller flags or a longer length of bunting , or maybe you would like more of the same, if you have any questions please feel free to convo me, i'd love to hear from you.
Please feel free to check out my shop for my full range of buntings and gifts...
I have some lovely feedback, you can take a look here...
If you are new to etsy, please see this buying guide:
* This is a decorative item only and not a toy, please hang well out of the reach of babies and children and away from naked flames*
thank you for looking :o)


text:
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Prep Time:
Cook Time:
20 mins
1 hrs
This recipe comes from the Honolulu Advertiser & is about 15 years old. The apple cinnamon mixture is very rich & yummy. Sweet bread is readily available in Hawaii, but I bet the pudding would come out fine with regular white bread too.
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 12
The following items or measurements are not included:
sweet bread
Your life in the kitchen will never be the same.


text:
A while back, we made a trip down to Texas to a nursery in Leander in search of some biodiversity and something that might save some trees. Of course we took the scenic route through the Ouachita Mountains and up through the Boston Mountains in the Ozarks. It added a little time to the trip, but I've never seen anything so beautiful as the overlooks on the Talimena Scenic Byway. I would recommend for anyone to go there. They also have a specialized kind of White Oak that is adapted to extremely dry conditions that may be useful to collect some day.
One of the major problems coming for our forests is Thousand Cankers Disease. It has the potential to wipe out every Black Walnut (Juglans nigra) in the eastern United States. The disease comes from the American Southwest, which is the native range of the Arizona Walnut (Juglans major). Because the Arizona Walnut evolved alongside the TCD fungus, it is immune to the disease. Arizona Walnut is part of the Black Walnut section called "Rhysocaryon", which means that it can hybridize with our native walnut trees and possibly pass on immunity to this devastating disease. We brought back and planted two Arizona Walnut seedlings. When they are old enough, we will begin working on cross-pollination.
While we were there, we also got a few other plants that are native here. Getting them from the natives nursery in Texas means we will get very drought-tolerant phenotypes which should hopefully strengthen the hardiness of our current populations of these plants. We were able to get the following native (bold) plants for the forest, and non-native plants for our house landscaping in the city:
- Passiflora incarnata – Passionflower vine.
- Malus ioensis – a rare, native crabapple tree with tiny, tart Granny Smith-like apples.
- Sapindus saponaria var Drummondii - Western Soapberry Tree.
- Diospyros texana – Texas Persimmon. A small-leafed relative of our native Persimmon, this tree has dime-sized black fruits which are sometimes called Chapote (from the Native American word Chapotl). The fruit is known to leave permanent black stains on anything they fall on, including concrete.
- Cork-bark Passionflower
- Brazilian Passionflower


text:
Business type: Technology - Manufacturer ×
Category: Water & Wastewater ×
Subcategory: Wastewater Treatment ×
Location: Europe ×
Location: Bosnia & Herzegovina ×
Arges Aritma Makina Ltd.
ARGES is a company that inclusively specializes in the sphere of water and wastewater treatment. Diversely involved with sustainable human progress and the survival of species, our products protect and enrich natural resources. ARGES utilizes environmentally friendly industrial development.
Aquapoint provides wastewater treatment systems for residential, commercial and industrial applications between 1,000 gpd and 2 mgd. Our solutions meet NPDES and TMDL standards for advanced nutrient removal and water reuse. Aquapoint generates cost-benefit advantages by integrating modular technologies selected for simplicity, stability, low life-cycle costs and ...
ITC was set up in 1988 and is dedicated to making dosing pumps and dosing control equipments. It is placed in Barcelona, one of the main logistic centres in the Mediterranean Sea. It uses the synergy of being placed in a city which is a reference point for creativity, design and technology, to strengthen its commitment towards innovation, quality and service in the ...
Global Industrial Water
Global Industrial Water is an original equipment manufacturer of industrial water treatment and wastewater treatment solutions. Our focus is on treating, restoring, reclaiming and purifying water in high-risk industrial environments.Our world-class engineers and water reclamation specialists supervise every site deployment from initial bid and document specifications ...
Musthane is a French private industrial company. We can boast more than 40 years' experience in France and worldwide in designing, manufacturing and completing projects with a high technological added value for our customers. Our major asset is our know-how which is combined, shared and capitalised by all employees on our variety of projects, with demanding customers. Our ...
Buckman Laboratories International, Inc.
For over 50 years, we have been solving water-related problems of industry. Today, Buckman Laboratories works with industry worldwide to provide advanced chemical treatment technologies and extensive technical service to resolve a variety of complex industrial problems. Buckman Laboratories offers a full line of waste treatment chemicals. The product line includes ...
RUNI has been developing and producing machines for agriculture and industry for 30 years. Since 1996, our main product has been screw compactors, which have two main characteristics: they can compact many different kinds of material, quickly and effectively, such as various plastic foams and they can separate liquids from solids, e.g. water from washed plastic or water ...
Salsnes Filter - a Trojan Technologies Company
The Salsnes Filter was developed in rural Norway to address the need to provide compact primary sewage treatment. The inventor, Audun Fosseng, continues to manage the development of the technology. The technology meets the criteria of the European Council Directive 91/271/EEC (May 21, 1991), making it suitable for use as a primary sewage treatment system. The Salsnes ...
CHINOTECH Water Treatment CO.,LTD
Purification Equipments and systems Manufacturer.UV sterilizers, Water Filters, for household or industrial use.Water Treatment solutions, pure water&sewage.RO system, MBR, EDI, UF adopted.Since 1997, 17years in the industry. Over 6000 users all over the world.Wastewater from both municipal and industrial can be treated with our solutions, UV light adopted from ...
Plymouth Technology, Inc.
Plymouth Technology is a dynamic, privately owned water treatment company. People and service make up the life cycle that is Plymouth Technology. Our corporate DNA (Dedicated Nucleus of Associates) is the elemental foundation we build upon to deliver the industry`s benchmark in technology and service for water treatment. Plymouth Technology designs and manufactures a full ...


text:
GSA and DOD apparently disagree about who gets to reap any savings
The lesson of time
The simple made complex
As anyone who sells services to the government through a multiple-award schedule contract knows, General Services Administration officials are interested in prices, not costs. This price-centricity is driven, in part, by federal regulations that explicitly instruct GSA to avoid seeking cost information from schedule contractors except in rare circumstances. It also is driven by GSA's stated goal of making the schedule program as commercial as possible.
For subcontracted services, GSA's focus is no different. When a schedule holder subcontracts with a nonschedule holder for the performance of services, GSA expects to be billed at the company's published prices for those services, regardless of the cost to the company.
The contractor benefits if the subcontractor charges less than the schedule holder for the services. The government benefits if the subcontractor charges more.
Last year, however, this fundamental precept of the GSA schedule program came into question when leaders at the Defense Contract Audit Agency (DCAA) publicly advised field auditors about how they should review orders placed under schedule contracts.
DCAA officials said a schedule holder providing service to the government through a subcontractor may not charge the government more than the amount the schedule holder paid the subcontractor.
In other words, if a schedule holder manages to get a better deal with a subcontractor, it must pass the savings on to the government. If this sounds at odds with GSA's apparent understanding of its own schedule program, that's because it is.
The basis for DCAA's position is a clause found in many, if not most, schedule contracts. The specific language appears in the Payments Under Time-and-Materials and Labor-Hour Contracts clause, or FAR 52.232-7 for those of you who, like me, keep a well-worn copy of the Federal Acquisition Regulation by your bed. Unfortunately, the clause appears to say exactly what DCAA says it does. It also appears to give the agency certain rights to audit contractor compliance.
Not surprisingly, GSA officials disagree with DCAA's interpretation of the clause, at least in the context of the schedule program. And word has it that GSA officials have written to the agency expressing this disagreement. While those officials work out their differences and proposed changes to the applicable regulation cross the desks of people who enjoy thinking about these matters the rest of us are left to operate in an environment of conflicting regulatory guidance.
This is unfortunate. At the end of the day, of course, it is possible that the conflict between GSA and DCAA will turn out to be much ado about nothing.
So far, DCAA auditors in the field do not appear to be spending much time focusing on this issue. But as Jack Palance said in "City Slickers," "The day ain't over yet."
Aronie is a partner in the government contracts group of Sheppard, Mullin, Richter & Hampton in Washington, D.C., and co-
author of "Multiple Award Schedule Contracting." He can be reached at firstname.lastname@example.com or (202) 218-0039.
E-Mail this page
Printable Format
Advanced Search
Nominations are now open for the 2015 Federal 100 awards. Get the details and submit your picks!
Make a nomination today
Slowly but surely, the agency's ability to handle cybersecurity has evolved -- but experts say key hurdles remain.
Department credits a fully deployed computer system with helping make a sizable dent in the department's disability claims backlog.
A key contributor to Clinger-Cohen argues that federal IT has failed to take advantage of the tools that law provided.
A new report surveys the many different approaches to launching a dedicated innovation shop in government.
Nominations for 2015 are being accepted now through Dec. 23.
The flip side of default data encryption on mobile devices is that a lost or stolen device won't yield up its secrets -- an important feature for many federal employees.
A decade after the 9/11 Commission identified agencies' reluctance to share information as a dangerous shortcoming, the government is moving in the right direction.
The latest offering is intended to help agencies speed the process of deploying authorized cloud solutions.
Cartoonist John Klossner on the telltale indicators that not everything is running through the CIO.
8609 Westwood Center Drive, Suite 500Vienna, VA 22182-2215 703-876-5100
© 1996-2013 1105 Media, Inc. All Rights Reserved. This copy is for your personal, non-commercial use only.To order presentation-ready copies for distribution to colleagues, clients or customers, visit: www.1105Reprints.com