text:
End of a Cycle, with end-of-summer recipes
I recently spent a week in New York City helping my girlfriend Pat pack up her apartment, a studio on the tenth floor of a grand old building overlooking Gramercy Park.
Rare and remarkable are two words for Gramercy Park, secluded within the heart of this electric city. Four short blocks of mid-rise brownstones surround the gated haven full of shade trees and flowering plants. No major streets, no rumbling traffic, no Lexington or Madison avenues barreling through. It's a neighborhood that still feels like old New York.
Pat's building, constructed in 1909, is unique to the square; the facade of the 12 story landmark is white terra cotta, Gothic in design, with ornate detailing. At the entry stands a smiling doorman in dapper uniform to greet you; inside is a gilt vestibule with a reception and two narrow elevators. Step inside those gleaming brass doors for a lift up to 10T.
Pat's apartment measures right at 330 square feet. Yes, it's small. Basically a room and a bath. Tall ceilings, wide windows, minimal furnishings, and a couple of strategic angles that trick the eye into thinking there is something more around the corner all combine to give it a more spacious feel.
I dubbed it her "Gramercy Palace."
When you are out in the frenetic thrum that is Manhattan, a nest such as hers is the ideal respite–all you need, really. Over the years, I have enjoyed staying in its cozy quarters.
Change happens. And one begets another. Last fall, Pat's husband died. She quit her high-powered job of many years. Then, she got an unsolicited—and generous—offer for her apartment. The end of a cycle. The closing of a life chapter.
When I learned that Pat was selling this special place, I wanted to be there to help close things out, say good-bye. It wouldn't take the whole week to pack. We wanted to relish the final days at The Palace, and soak up as much of the city, from the perspective of being a resident rather than a visitor.
As someone who was born in New York (Queens) there is always a part of me that yearns for time there. Partly to reconnect with the place, and its magnificent and gritty sense of place. The city is potent with memory—each visit serves to recall visits gone by while creating new experiences. Making memories.
This time, I got a good dose.
We saw the Broadway play, Hamilton. (Hard to imagine, but this Hip-Hop musical about the life of founding father Alexander Hamilton is one of the best things I have ever seen.)
We went to museums: MOMA and the new Whitney. We strolled the Highline. We met friends for drinks in different neighborhoods. We ate at some wonderful restaurants.
I also did some cooking.
Union Square, with its open air Green Market (open 4 days a week!) is an easy walk from the apartment. From an array of vendors, I purchased heirloom tomatoes, peppers, zucchini, corn, basil and melon.
Walk a bit further south, and you're in Little Italy. Pat's sister Lynn and I jaunted over to Alleva Dairy, the oldest Italian cheese store in the city—and the United States. Lynn bought sausages and I got pasta and a ball of luscious burrata.
It was fun to cook in the tiny kitchen and dine on a fresh summer feast. Bittersweet. A last supper, to be sure. Are other New York adventures still to come? No telling when, but I feel certain they will.
3 small zucchini (small size is more tender)
olive oil
1/2 pound linguine
salt and black pepper to taste
Sweet red bell pepper-tomato sauce (recipe below)
to garnish:
toasted pine nuts
Place a large pot of salted water on medium high heat and bring to a boil.
Trim the zucchini ends and slice it lengthwise into thin slabs. Take each slab and slice it into long thin julienne strips.
Cook the linguine according to package directions.(about 10 minutes) Drain and set aside.
Return the pot to the stovetop. Set the heat on medium and add olive oil–about 3 tablespoons.
Add the zucchini. Sprinkle with salt and black pepper and saute for 2 minutes—so that the zucchini becomes pliable. Stir in the linguine. Toss until the two are entangled.
Ladle the red sauce into each bowl. Top with the pasta. Garnish with grated pecorino-romano and toasted pine nuts.
Serves 4
Sweet Red Bell Pepper-Tomato Sauce
3-4 red bell peppers, cut in half, stemmed and seeded
2 large tomatoes, cored and cut in half
1 large onion, cut into eighths
4 cloves garlic
4 sprigs fresh thyme
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Place red bell pepper and tomato halves onto a baking sheet. Tuck onion pieces and garlic cloves underneath the peppers. Brush the tops with olive oil.
Sprinkle tomatoes and red bell peppers with salt and black pepper.
Roast in a preheated 425 degree oven for 25 minutes until the skins of the peppers and tomatoes are blackened and blistered.
Remove from oven and allow to cool. Peel the blistered skins and discard.
Place roasted vegetables and juices into a bowl. Using an immersion blender, process the ingredients into a brilliant red-orange sauce. Taste for seasonings and adjust as needed.
4 cups large dice watermelon
2-3 peaches, peeled, pitted and sliced
1/2 jalapeno, cut into very thin rings
1 bunch of basil (or mint) finely sliced
juice of 2 limes
1/4 cup good olive oil
1 round of burrata
salt and black pepper
Place cut watermelon, peaches, jalapeno and basil into a large bowl. Pour lime juice and olive oil over the salad. Gently toss.
Place the round of burrata in the center of the salad. Drizzle a little more oil over it. Season with salt and black pepper.
When serving, break into the burrata so that shreds and the creamy inside become mixed with the fruits.
Serves 8
Posted in Fruit, Recipes, Salads, Vegetables, Vegetarian Dishes | 23 Comments »
Summer on the Move
Puttering in the garden. A dip in the pool. A day trip to the country. Stirring a pot of blackberry jam. Tomatoes, and more tomatoes, at every meal.
That's the summer in my mind.
I've caught glimpses of that idyllic summer, even taken the occasional dip and day trip. For the most part, that slow carefree pace has eluded me. It's not a complaint, don't get me wrong. In the life of a food writer-educator-recovered caterer-grandmother, you gotta roll with whatever assignments come your way! From cooking camps to grandson care, life has been full.
But, here I am. And, I have hopes for a languid August. Beautiful produce is coming into the markets; look at that bounty. I haven't stopped cooking. Here are a few summer dishes I've enjoyed.
Have your heard of Juliet tomatoes? They are a paste variety that look like mini-romas. I really like them for certain applications. Thick sauces. Salsa. Ketchup. And, they slow-roast into meaty ovals of sweetness.
I used them, in their slow roasted state, to make this frittata. The process started on the stovetop in my cast iron skillet, and finished in the oven.
A frittata is a fast and versatile recipe to have in your repertoire. You can find numerous variations here. I served this for an impromptu brunch for friends–it couldn't have been simpler, and more satisfying.
1 tablespoon butter
6 eggs
1 cup cream (you may substitute half-and-half or whole milk if you prefer)
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 pound roma or paste tomatoes, roasted
1/2 cup fresh basil pesto
1/2 cup shredded mozzarella
Preheat oven to 350 degrees.
Coat a 9 inch cast iron (or oven safe) skillet with butter.
Beat eggs, cream, salt and black pepper together until no traces of yolk can be seen.
Place skillet over medium heat.
Pour in the egg mixture.
Add the tomatoes, dollops of pesto and shredded cheese. Cook on the stovetop for about 5-7 minutes.
Place the skillet into the oven to finish—about 15 minutes.
Serves 4-6
One of the teen cooking camps I taught at the food bank was all about "Street Eats." We explored cuisines around the world, from the standpoint of what you'd buy from a street vendor, pushcart, food truck: some times the most delicious dishes ever! One day, we made Mexican fare—grilled fish tacos, pickled cabbage, churros dusted with cinnamon sugar, and elotes—those spectacular ears of grilled corn slathered with lime-and-chili spiked mayo.
We had a few extra charred ears which I brought home. They soon wound up in this salad that celebrates summer yellows: wax beans, sweet bell pepper, onion, sungold tomatoes and crookneck squash. I blanched the beans (fresh picked from a friend's garden!) in water seasoned with garlic and bay leaf. I sauteed the peppers, onion and squash. I scraped the grilled and slathered kernels off the cob, and mixed the whole she-bang together. Finished with a scatter of sungolds, cilantro, and a squeeze of lime. Mercy. Summer in a bowl. It was so so good.
1/2 pound yellow wax beans, trimmed
1 clove garlic, sliced
1 bay leaf
1 tablespoon olive oil
2 yellow squash, cut into julienne strips
1 golden bell pepper, cut into julienne strips
1 small onion, sliced
2 ears of corn, cooked: grilled, oven roasted, boiled
1 cup sungold tomatoes, cut in half
2 tablespoons coarsely chopped cilantro
Elote Dressing (recipe below)
Fill a skillet with water and place over medium heat. Add the garlic, bay leaf and 1/4 teaspoon salt. Bring to a boil. Cook the wax beans ( a few at a time–do not crowd) until tender-crisp–about 4 minutes. Remove and let cool.
Empty the skillet, dry it, and place over medium heat. Add olive oil. Add the squash, peppers and onions. Saute for about 4-5 minutes. Remove from heat.
In a large bowl, place the wax beans and sauteed vegetables. Scrape the corn kernels into the bowl. Add the sungold tomatoes, cilantro, and Elote dressing. Toss well and serve.
Serves 2-4
"Elote" Dressing:
1/2 cup mayonnaise
2 teaspoons chili powder
1/4-1/3 teaspoon cayenne
lime juice from 1 lime
pinch sea salt
1/2 cup grated cotija or parmesan cheese
Mix all of the ingredients together in a small bowl until well combined.
Makes a scant cup.
What do you do when you have a ripe mango, a pint of blueberries, a container of plain Greek yogurt and a lime? This is the answer. Easy-Pretty-Tasty-Healthy.
This one is barely a recipe.
2 cups plain Greek yogurt
2 tablespoons of your favorite honey
1 lime—juice and zest
1 pint blueberries, rinsed and stemmed
1 ripe mango, peeled and sliced
Place the yogurt into a bowl. Add lime juice, zest and honey. Stir until well combined. Taste and adjust for sweetness, if desired.
Set up 4 glasses (or whatever serving vessels you'd prefer.) Place a dollop of yoghurt in the bottom of each. Follow with a handful of berries, a few slices of mango, and repeat the layering until the glass is full. Garnish with basil or mint leaves and serve.
Posted in Breakfast, Desserts, Egg/Cheese Dishes, Fruit, Gluten Free, Recipes, Vegetables, Vegetarian Dishes | 14 Comments »
Rugelach! candied ginger-apricot-almond and garam masala-chocolate-cherry twirls
I first encountered these engaging little confections in a now long-extinct bakery in Nashville called Bokay's. Its owners were Hungarian, and they specialized in towering, elaborately decorated wedding cakes, the sort that made children stop at the display window and gape with longing.
It was a bakery of celebrations. In the springtime, I can remember finding braided egg bread challahs, and coffeecakes in a cunning Easter Bunny shape. In December, Black Forest cakes and stollen took the fore. And these twisted cream cheese pastries, Rugelach, filled variously with cinnamon sugar and walnuts, chocolate, apricot or raspberry jam.
Something betwixt a cookie and a pastry, they were delicious-bite sized treats.
The origin of the word is interesting: It is Yiddish for "twists" and resembles (and likely influenced) the Polish word for "horn." In either case, these little crescents are rich, yet light and flaky, its dough layered with equal parts of butter and cream cheese.
The dough is easy to make, and not dissimiliar from these crescents that I made a few Decembers ago. What is especially appealing about them—-outside of their delicate size and their flaky, not-too-sweet taste—-is that they lend themselves to a spectacular array of fillings.
That dough makes one terrific pastry canvas.
Rummaging through my pantry, I found candied ginger, dried apricots, a handful of dried cherries, some dark cocoa, a small bag of chocolate chips, almonds. Ideas began taking shape.
Ginger-apricot-almond came together readily. I plumped the ginger and fruit in a simple syrup bath, and ground the toasted almonds.
Chocolate and cherry make ideal partners too. I wanted to add a little something different to that canvas. Rather than use the more traditional cinnamon, I thought it would be fun—and flavorful—to sprinkle Garam Masala spice blend.
Enjoy them this holiday season with a cup of coffee or pot of hot tea, shared with friends or family.
2 cups all-purpose flour
1/4 teaspoon salt
1/2 pound cream cheese, cut into pieces
1/2 pound chilled butter, cut into pieces
1 teaspoon vanilla
1 egg yolk
1 cup powdered sugar—for dusting and rolling pastry
Place the flour and salt into the bowl of a food processor. Briefly pulse.
Then add the cream cheese, butter, vanilla, and egg yolk.
Pulse and process until the ingredients are well incorporated and the dough comes together as a mass.
Remove the dough and form into 2 separate discs. Wrap tightly in plastic and refrigerate until well-chilled—at least one hour, although overnight is better! The dough will keep refrigerated for 3 days, or may be frozen for up to 2 months. Thaw any frozen dough in the refrigerator before using.
1/4-1/3 cup candied ginger, cut into slivers
1 cup dried apricots, chopped
1 cup sugar
1 1/2 cups water
1/2 cup almonds
Place all of the ingredients into a medium saucepan set on low heat. Stir to dissolve the sugar. Increase the heat to medium, cover and allow the mixture to soften, thicken and simmer.
Cool and process to spreading consistency (using either an immersion blender or a food processor.)
Meanwhile, spread the almonds onto a baking sheet. Place into a preheated 375 degree oven and toast for 10-12 minutes. Cool and finely chop (or pulse in the processor to fine)
To assemble:
Sprinkle the work counter with powdered sugar. Remove one disc of dough from the refrigerator, unwrap, and roll out to a 15 inch circle. If the dough gets sticky, sprinkle more powdered sugar.
Place 1/2 cup glob of ginger-apricot mixture in the center of the dough circle. Using a spatula, spread the mixture evenly across the surface to the edges of the circle. Add more fruit mixture as needed.
Sprinkle the top of the fruit mixture with the finely chopped almonds.
Cut the dough into quarters, then eighths, then sixteenths, then thirty-seconds.
Roll each piece up from the exterior to the inner point and place onto a parchment-lined (or sil-pat lined baking sheet) Keep the pieces about an inch apart.
Bake for approximately 15 minutes in a pre-heated 375 degree oven, until the rugelaches are puffed and golden brown.
Allow to cool on a rack for 10 minutes before removing.
Makes 32 pieces.
1 1/2 tablespoons cocoa
1-2 teaspoons garam masala spice blend
4 ounces semi-sweet or bittersweet chocolate, finely chopped
1/2 cup dried dark sweet cherries
2 tablespoons turbinado sugar
Have all of these ingredients assembled separately for your mise-en-place.
To Assemble
Sprinkle the work counter with powdered sugar.
Unwrap one disc of dough and roll it out on the dusted surface into a 15″ circle.
Cover the top with cocoa, followed by
Cut into quarters, then eighths, then sixteenths, then thirty-seconds.
Roll each elongated triangle from the outside to the point and place on a parchment-lined baking sheet.
Bake for approximately 15 minutes in a preheated 375 degree oven.
Makes 32 pieces
Posted in Breakfast, Chocolate, Desserts, Fruit, Recipes | 10 Comments »
Pear-Almond Clafoutis (with almond milk) and an invitation
We've all passed that bin or cart at the grocery store filled with discontinued or out-of-season products. I'll stop and cast a cursory glance over the array, before moving on. Typically a bust, the cart brims with items that I would never use: cans of cartoon-shaped Spaghetti-O's, infant formula, or leftover bags of Halloween candy.
But this time, I was surprised to find real treasure, a baker's bonanza: blocks of white and dark chocolate, bags of semi-sweet chips, brown sugar, and cartons of almond milk. I didn't need any of them, but at half-price, I'd snap up the bargains–certain that I would use the sugar and chocolate during the holidays.
The almond milk was another matter. I'd never tasted it, nor cooked with it, but at half-off, it was a good opportunity to experiment with it. I bought one quart, stashed it in my pantry, and would wait for the right inspiration.
With pear season upon us, I didn't wait long.
Baked into cakes and tarts, pears and almonds make happy companions, but that wouldn't put the almond milk to much use. A clafoutis, that curious French confection that relies on a blend of eggs, milk, sugar and flour for its thin batter, could be an ideal candidate.
A rustic fruit dessert originally made with cherries, it affords some variables that you can play on. Pears? Of course. Sliced thinly, firm but ripe Red Anjous and Barletts would be delicious baked into the clafoutis.
How about using brown sugar instead of white granulated? Yes.
I did a little research and found that almond milk and cow's milk could be interchangeable; the same holds true with almond flour and all-purpose. So, those of you desiring to be dairy and/or gluten-free, this dessert is for you.
The rest of us are going to be mighty pleased with it as well.
Wanting to accentuate the almond theme, I coarsely ground a cup of whole almonds to cover the bottom and sides of my buttered baking dish. I thought that they might add a crunchy crustlike element to the clafoutis.
I also grated some fresh nutmeg over the surface. Be sure to take in the aromatics before you stir it into the foamy mixture.
The clafoutis is ready for the oven. I really packed it with pears, tucking in a few unpeeled Red Anjou slices around the top.
It baked beautifully, with a smooth custard, soft, luscious pears, and nice almond crunch. I don't think you'd know what sort of milk went into its baking.
I'm in agreement with Molly of Orangette : Fresh out of the oven, it is fragrant and delicious. But, tomorrow it will taste even better. Overnight in the fridge, the flavors will settle in, and a chilled slice with cup of coffee sounds like a fine way to start a fall morning.
1 tablespoon butter, softened
1/2 cup ground almonds
2-3 firm but ripe pears
3/4 cup brown sugar
4 eggs
1/2 cup almond flour (or all-purpose, if you like)
1 1/2 cups unsweetened almond milk (you may use whole milk)
1 teaspoon vanilla
1/2 teaspoon fresh grated nutmeg
Preheat oven to 350 degrees.
Coat a baking dish, bottom and sides, with butter. Sprinkle the ground almonds evenly to cover, reserving a couple of tablespoons, and set aside.
Peel, halve lengthwise, and core the pears. Cutting across the body of the pear, slice into thin pieces.
Using an electric beater (or immersion blender or food processor,) blend the brown sugar and eggs together. Then, add the flour, beating until smooth, followed by the almond milk, followed by the vanilla. The mixture will be frothy.
Grate the nutmeg over the mixture and stir. Ladle it into the baking dish to cover the bottom.
Arrange the sliced pears on top. Pour the remaining mixture over the pears. Sprinkle the rest of the ground almonds around the perimeter of the dish.
Place onto the middle rack and bake for 65-70 minutes–until the top becomes golden brown and custardy batter is set. Allow to cool on a rack.
Makes 8-10 servings
Want to make your own almond milk? Cooking Light offers an easy-peasy recipe right here.
To my Good Food Matters friends in the Washington DC area!
I will presenting my cookbook at Vigilante Coffee Roastery and Cafe on Sunday November 23rd. Check out the invite for details.
Of course, I'll be serving some goodies of the season from the book, and barista-extraordinaire Chris Vigilante will be making some luscious coffees to pair with them.
I'm thrilled to be trekking out of Tennessee with Third Thursday Community Potluck Cookbooks in tow, and would love it if you could come by.
Posted in Desserts, Egg/Cheese Dishes, Fruit, Gluten Free, Recipes | 25 Comments »
Dark and Light: Two Apple Cakes
What would you like with a cup of coffee right now? How about a slice of roasted apple walnut cake napped in apple caramel?
Or perhaps a wedge of this fragrant apple-blueberry-cardamom cake?
With bushels of apples in myriad varieties at the market, and bushels of luscious apple dessert recipes circulating the 'net, I've been lured into making simple one layer fruit-rich cakes, in dark and light. Mood food.
Rain, fog, and autumn gray have pervaded this month, thus far. That's nudged me into the kitchen to bake. Cooking for comfort,
And color. When Joyti at Darjeeling Dreams posted her heirloom apple cake, sparked with cardamom, it reminded me of how good these kinds of one-layer cakes are, and how readily they lend themselves to fruits of the season.
Inspired, I made Cake 1, using Braeburn and Gingergold apples. At the last moment, I added blueberries from my stash of preserves. (Last summer, I had canned blueberries in syrup—now, more than a year later, it's time to use them up!)
Tart apples coupled with juicy bursts of berries and the perfumed undercurrent of spice make this one memorable.
Recently, my friend Teresa took a road trip to Arkansas. Her destination was Crystal Bridges, the Walton's museum extraordinaire of American Art in Bentonville. Along the way, though, she came across the famous Arkansas Black apples. And, bought her own bushel.
Share the wealth–everyone visiting Teresa post-road trip leaves with a sack of Arkansas Blacks.
Firm and crunchy with dark red peels that deepen to burgundy as they ripen, they are sometimes called the "Snow White Apple." Teresa had made a deep-dish pie with them, and noted that the slices maintained their firmness and crunch in the baking.
I liked that, but wondered if they wouldn't benefit from an oven roast, before you folded the pieces into the batter.
I also thought I'd take the cores and peels (as I'd done in this recipe here) and make an apple caramel sauce to ladle over the cake while it was still warm.
And so began the second apple cake.
Opposites. Just as the first is defined by a light cream-colored batter, Cake 2 has dark earthy tones imparted by raw sugar, vanilla and a trinity of spices.
The pieces of apples and walnuts amplify those tones in baking, the cake emerging dark and toasty, the apples melting into the crumb in places, affording pockets of sweet fruit throughout. Although, it is not too sweet–a characteristic shared by both cakes. The caramel sauce soaks into the cake, which improves in flavor, the next day.
I love how we can take an idea, a fruit, a basic recipe and let it go light or dark, depending on tastes, mood, and what embellishments we have at hand. Next time, my apple cake may go light and rich—Cooking Light's Cinnamon-Apple–one of their most popular since 1997—uses cream cheese in the batter. Doesn't that sound just ever-so?
Roasted Apple Walnut Cake, with apple caramel sauce
Butter–for greasing skillet or cake pan (9 inch round)
4-5 firm apples, (such as Black Arkansas) peeled and cored (reserve peels and cores!)
1 tablespoon (or so) vegetable oil
1 cup walnut pieces
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 sticks (12 tablespoons) butter, softened
1 cup turbinado sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup buttermilk plus 1/4 cup (divided)
Place peels and cores into a saucepan. Add sugar and cover with water—about a cup of so. Bring to just under a boil, then cook on low heat for 20-30 minutes. Stir occasionally.
Preheat oven to 400 degrees.
Cut the apples into 1/2″ thick slices. Lightly coat in vegetable oil and arrange on a baking sheet. Roast for 15 minutes. Add walnut pieces and roast for 5 more minutes. Remove from oven to cool and reduce the oven temperature to 350 degrees.
Place eggs, softened butter and turbinado sugar into a mixing bowl and cream together.
In a separate bowl, whisk the dry ingredients together: spices, baking powder, soda, salt, and flour. Beat in dry mixture a little at a time, alternating with buttermilk.
Fold the cooled roasted apples and walnuts into the batter. Put batter into a prepared cast-iron skillet or cake pan and bake on the middle rack for 35-40 minutes.
While the cake is cooling on the rack, finish the apple caramel sauce.
Strain the peels and cores from the mixture, pressing on them to extract more apple juice.
Stir in 1/4 cup buttermilk (you may use cream if you prefer) and gently reheat, stirring constantly. Mixture will thicken slightly.
Spoon the apple caramel sauce over the cake. Cut and serve.
Serves 8-10
Apple Blueberry Cardamom Cake (adapted from Darjeeling Dreams)
Butter, for greasing skillet
2 large eggs
1/2 cup sugar + 1 tablespoon sugar
1/3 cup milk
3 tablespoons olive oil
1 teaspoon ground cardamom
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3 Gala or Gingergold apples (about 1 1/2 pounds)
1 cup blueberry preserves or plain blueberries
Preheat oven to 350°F. Coat a 9 inch cast-iron skillet (or cake pan) with butter.
Cream the eggs and sugar in a mixing bowl, until light and fluffy. Beat milk and olive oil. Beat in cardamom, flour, baking powder. Pour batter into the skillet (or cake pan)
Core the apples and thinly slice them. Arrange the apple slices in a circular pattern, making the apple slices overlap slightly.Spoon preserves (or blueberries in syrup, or plain blueberries) over the apples.
Bake on the middle rack, testing for doneness with a toothpick at 35 minutes.
Cool for 10-15 minutes before serving.
Serves 8-10.
Posted in Desserts, Fruit, Recipes | 19 Comments »
One-Hour Cheese! review, recipes, and a giveaway
It wasn't just the allure of this gluten-free, no-bake tart, coupled with the fact that local strawberries are here at our markets, ready to spill their juicy sweetness over its top.
It's the homemade cheese that fills it: Fromage Facile. That's French for "Easy Cheese." Soft, slightly tangy, fresh—and ready to spread into that tart, in about thirty minutes. I was sold.
But, there's more.
Delicate Chevre kisses laced with lavender and thyme, spiced twists of Oaxacan cheese (quesillo) to pull and melt over flatbread, rounds of burrata filled with brown butter and cream.
Chevre. Mozzarella. Burrata. All wonderful cheeses—can you imagine making them yourself in under an hour?
Claudia Lucero says absolutely! and demonstrates 16 different varieties simply, beautifully, in her new book, One-Hour Cheese.
I'm a novice in this field. I have experimented, with some success, making ricotta and mascarpone . But I want to know more. How do you hand-stretch mozzarella? Why do you use citric acid and vegetable rennet? How do you form that purse of burrata and fill it with cream? What can you do with all that leftover whey? Can you really make a smoked cheddar wheel in just 60 minutes? (You can, although its name, "smoked cheater," tells you it is not a true smoked cheddar—-but it's incredible, nonetheless.)
One-Hour Cheese provides the answers to these–and many other cheese making questions.
Even though I wanted to leap to the more complicated recipe, Burrata, for my first try, I decided to begin with Fromage Facile. This super-simple and delectable cheese is ideal for anyone's initial foray into cheese-making. It provides a luscious blank canvas, ready to accept sweet or savory applications. And, you don't need any extraordinary to make it. Likely you already have everything you need in your pantry.
The ingredient list? Whole cow's milk, buttermilk, lemon juice and salt.
Supplies of Note? Cheesecloth and a reliable thermometer.
The process is quick: gently heat the milk to 175 degrees. Stir in the buttermilk and lemon juice. Watch the curds form before your eyes.
Strain, to separate the whey. Lightly salt. Form into a ball. Ta-Dah! Fromage Facile.
Claudia gives many enticing recipes, to accompany each of the cheeses in the book. Tapenades and dried fruit-nut pastes to flavor the farm-fresh rounds. Vibrant herb-olive oil marinades to cloak bocconcini–little bon-bons of mozzarella. Spiked and peppered melts for pizza and quesadillas.
The photographs are appealing; the steps involved are clearly illustrated; interesting tips are posted throughout. Claudia's style is upbeat and fun. You'll want to make these cheeses. And, you can.
This No-Bake Tartlette? You can whip it up in the time it takes for the Fromage Facile curds to drain. The crust has only 3 ingredients: toasted nuts (I used walnuts, but almonds or pecans would work well.) combined with dates and a pinch of salt. That's it.
Press the mixture into the pans. Swirl a little honey into the Fromage Facile, and spread into each tart shell. Top with the Fruit of the Moment.
Right now, the strawberries in Nashville are out of this world. Slice a few and sprinkle a little raw sugar over these gems–it coaxes out the juices. Add some furls of basil or mint, if you like. Spoon over the tart. Serve immediately—or chill for 30 minutes. Either way, it is simply delicious.
Now, for the fun part: The Giveaway. You are going enjoy having this book as a part of your culinary library.
Post a comment below, telling about a favorite cheese, or a cheese making experience. On June 1st, I will announce the winner, chosen at random.
You can also follow Claudia's book-blog tour—next up is Texas Farmer's Daughter and Butter Me Up, Brooklyn. Check 'em out.
FROMAGE FACILE from One-Hour Cheese by Claudia Lucero
1 quart whole cow's milk (not ultra-pasteurized)
1 cup cultured buttermilk
2 tablespoons fresh lemon juice
1/4 teaspoon flake salt (or to taste)
Fresh Herbs (optional)
Medium colander or mesh strainer
Fine cheesecloth
Large heat-resistant bowl
2 quart stockpot
Cooking thermometer
Large mixing spoon
Measuring cup and measuring spoons
1. Line the colander with cheesecloth. Place a bowl underneath to collect the whey.
2. Pour the quart of cow's milk into a pot. Place over medium heat, warming the milk until it reaches 175 degrees. Stay close by to monitor the heat, stirring to prevent the skin from forming on the top or sticking to the bottom.
3. When the milk reaches 175 degrees, add the buttermilk and lemon juice. Stir well. Remove from heat and leave undisturbed for 5 minutes.
4. You will see separation of curds and whey. Stir the curds gently to check the texture. Pour into the cheesecloth-lined colander.
5. Allow the curds to drain until they resemble thick oatmeal, about 1-2 minutes. Stir in the salt.
6. Pack the cheese into a paper (or plastic) lined dish to form a wheel.
NO-BAKE STRAWBERRY-CHEESE TARTLETS adapted from One-Hour Cheese by Claudia Lucero
1/2 cup toasted walnuts
1/3 cup pitted dates
1/8 teaspoon salt
Fromage Facile
1 tablespoon honey
Fresh ripe strawberries
fresh basil or mint
Place walnuts and dates into the bowl of a food processor fitted with the steel blade. Add salt. Pulse and process together to form a crumbly crust that will stay formed when squeezed.
Press the crust into tart pans.
Fold honey into fromage facile. Spread into tart shells. Chill for one hour.
Slice strawberries and place into a small bowl. Chiffonade (finely slice) basil or mint and toss into berries.
Top the tarts with berry-mint mixture and serve.
Posted in Egg/Cheese Dishes, Fruit, Gluten Free, Recipes | 25 Comments »
Roasted Fig-Goat Cheese-Butter Lettuce Cups
The unpredictability of harvests causes me to marvel at the steadfast dedication of farmers. One season to the next, they never know how well or poorly a crop will do, despite all care and meticulous planning. And, under the same weather conditions, one planting will thrive, while another fizzles.
In 2010, Gigi had a bumper crop of figs. In the two years that followed, her trees bore meager fruit. It had us worried—was 2010 a fluke? Last week, that notion was dispelled when Gigi called me with this report:
"We need to pick figs. Now!"
Her trees were–and still are—covered. Plump ripe knobs, some royal purple, others streaked greenish-brown, are ready to be plucked and relished. The next morning, I met Gigi at the garden. We picked a fast 100, and two days later, I returned to gather another basketful.
Joy. The figs are back, with the promise of so many more to come. Time to enjoy them now, and preserve them for the future.
My plan was two-fold. I could envision delectable figs roasted to sweetness, tucked in lettuce leaves with goat cheese, chives, and bacon for a summer meal. (almonds for my vegetarians!) What I didn't use in the salad, I'd put up in mason jars. Roasted Figs in Syrup!
I began by halving the figs and arranging them on a baking sheet scattered with thin lemon wedges. After I dusted them with sugar and a spritz of white balsamic vinegar, I placed them into the hot oven.
I had forgotten how effective and deeply delicious this method is. Very quickly the sugar melts as the figs release their juices. The lemon and vinegar meld into the mix, enhancing the figgy taste, while balancing the sweetness. A gorgeous caramel-ruby syrup results, glazing the fruit in the pan. And that tangy syrup becomes the perfect medium to drizzle into the lettuce cups, the salad's dressing really.
As for the rest, well, I have a few ideas. I love them baked on flatbread with prosciutto, leeks, and soft gorgonzola. The figs in syrup are sublime with mascarpone on a slice of crusty toasted baguette. Check out Cooking Light's Guide to Figs for other tips and recipes. I am always open to new recipes with this ancient, treasured fruit, and would love to have your recommendations, too.
Of course, we fig lovers know that there is nothing quite like that one, sun-warmed and ripe right off the tree, sticky to the touch and honeyed to the bite.
25 leaves butter (or Boston) lettuce, washed and spun dry
1 11 ounce log plain goat cheese
8-10 strips thick slab cut bacon cooked crisp and crumbled -OR-
1/2 cup sliced toasted almonds
1 1/2 cups roasted figs in syrup (recipe follows)
coarse ground black pepper
Arrange butter lettuce leaves on a platter. Cut the goat cheese log into small slices or pieces, placing a piece into each lettuce cup.
Sprinkle the goat cheese with chives.
Sprinkle cooked bacon or toasted almonds into the cups.
Place a fig half over the goat cheese.
Drizzle with figgy syrup and season with coarse ground black pepper.
Makes 25 appetizers or 10-12 mains.
15 ripe figs, washed, dried and cut in half lengthwise
1 lemon, sliced into 10 wedges
1/4 cup sugar
2-3 tablespoons white balsamic vinegar
Preheat oven to 425 degrees.
Place the fig halves on a baking sheet. Scatter the lemon wedges around the figs.
Sprinkle the sugar over the figs. Sprinkle the vinegar over the sugared figs.
Place into the oven and roast for 10-12 minutes, rotating the pan after the halfway (5-6 minutes) mark.
Cook until the figs become puffed and release their juices.
The juices will meld with the melted sugar and vinegar to make a luscious syrup.
Remove from the oven and cool. Place the fig and lemon pieces into a medium bowl or 12 ounce jar. Scrape the accumulated juices-syrup from the pan over the figs.
Makes 1 1/2 cups.
Note: You may double the batch and preserve the figs and syrup in 3-8 ounce jars and process in a hot water bath for 15 minutes.
Posted in Appetizers/Hors D'oeuvres, Fruit, Gluten Free, Recipes, Salads | 17 Comments »
Peaches-n-Herbs Pork Roulade
It was early one Saturday morning last summer, before the day heated up to its usual steamy 90s, when I first discovered The Peach Truck.
I was on my way to tend the garden behind my brother's office. I barreled down 12 South, and had to immediately double-back. Parked in the lot of a one-time gas station turned designer jean shop was an old green pick up truck. A young man was working out of the back of the truck, filling and setting out brown paper sacks. A sandwich board sign placed on the sidewalk had been painted in bold letters: FRESH GEORGIA PEACHES.
Georgia Peaches? Really? The ones that I had come across over the years at our markets never lived up to their stellar reputation. Still, there had to be an element of truth in the assertion that the best peaches hail from GA. I had to check 'em out.
I opened a bag and inhaled its aromatics. Sweet-scented, peachy and floral. I gingerly handled a couple–they had the right heft and supple give. Then, the young man, who introduced himself as Stephen Rose, cut a wedge out of one for me to sample.
Mercy. It was firm, yet gushed sweet juices. It might have been the best bite of peach I'd ever had. SOLD!
Chagrined by the lack of true Georgia peaches in Nashville, Stephen set out to change all that. He started trucking in the harvest from his aunt and uncle's farm in Crawford Georgia. That Saturday morning, I was one of his first sales. It didn't take long for word to get out. People all over the city, chefs from scores of restaurants, were all clamoring for the peaches brought by the man in the 1964 Jeep Gladiator. Over a five week run last summer, Nashvillians had purchased 10 tons of these remarkable fruits.
Summer is back, and so is The Peach Truck. This year, Stephen and his wife Jessica have made it their mission to spread the Georgia peach gospel. From now until the end of August, you can find these blushing beauties any day of the week in Nashville, at numerous locations.
I've made terrific peach salsa, not to mention peach cobbler. Mornings have been brightened with fresh slices over Greek yogurt and cereal. And, here's this show-stopped recipe I made for our latest potluck supper: rosemary, sage, chives and The Peach Truck's finest stuffed, rolled and roasted into pork loin.
Without question, all sorts of fruit make luscious partners for pork, (think apples, pears, pineapple…) their natural sweetness enhances the meat while tempering its inherent richness. Fresh herbs and juicy peaches transform a simple pork loin into an elegant, succulent roast that slices into pretty pinwheels.
The trickiest part is in butterflying the meat. Keep slicing horizontally down and into the round of meat, unrolling it as you continue your cuts. This does not need to be smooth. You can see where I started and stopped, with some gashes into the meat. No worries. It's very forgiving, this recipe. You'll be filling the interior of the meat, covering all this up.
After you've layered the interior with abundant chopped herbs (sage, rosemary, strips of chives) and red tinged slices of peach, you'll be ready to roll it back to its somewhat original form, and secure it with twine.
I prepared two such roasts for our potluck crowd. Wonderful. It was a night for peaches and The Peach Truck. Someone brought a peach salad, another an almond-peach crisp. And Rick churned a batch of Peaches-and-Cream.
3 lb. boneless pork loin
1 bundle fresh sage
4 sprigs fresh rosemary
3-4 fresh ripe peaches, pitted and sliced ¼†thick
kosher salt
coarse ground black pepper
kitchen twine—cut into 4 14†pieces
Butterfly the pork loin: place clean, dried roast onto cutting board. With a sharp knife, begin slicing horizontally into the roast, about 1 inch from the bottom. As you continue slicing the length of the roast, pull back the meat, effectively unrolling it.
Press the meat flat. Liberally sprinkle the interior first with salt and black pepper, followed by chopped rosemary and sage. Arrange the peach slices to cover the
Roll the loin back into its original shape.
Slide the pieces of twine underneath the loin. Secure the roll by tying each one. Place in roasting pan, fat side up, seam side down. Sprinkle the top of the meat with kosher salt and black pepper.
Place roast into a preheated 425 degree oven. Bake uncovered for 15 minutes, then reduce oven heat to 350 degrees for another 25-30 minutes. When the internal temperature reaches 140 degrees, remove from oven.
Allow the meat to rest 15 minutes before slicing. Meanwhile, add water to roasting pan and deglaze the juices and cooked-on bits. Remove the twine and slice the roast into ½†thick rounds. Arrange slices on a platter and pour deglazed juices over the meat.
Serves 10
Posted in Fruit, Meats/Poultry, Recipes | 21 Comments »
A Perfect Apple Tart, and a Peek into Luisa Weiss's Berlin Kitchen
These cool September mornings have me thinking about transitions. Soon, the fall harvests, and bushels of apples picked from area orchards will be arriving at the markets. Red and Golden Delicious, Pink Ladys and Granny Smiths, Winesaps and Arkansas Blacks. Beautiful varieties, each with a distinct taste and culinary use.
I welcome this time of year. It ushers in another wave of foods and festivities that bring people together.
From my office perch looking out into the backyard, I see signs of a season in shift. Leaves getting tinged with yellow. Persimmons ripening on the rugged tree by the alley. Hummingbirds gorging on nectar before making their migration further south. I've lived in middle Tennessee for a long time, lived out many long hot summers. Autumn always invigorates me with its crisp clear air and blaze of color. I relish the changes of the seasons. Although anything can happen, I feel like I am exactly where I am supposed to be.
A sense of place. That gets entwined with many things, especially in a transient society. Where we were born, where we grew up, where we went to school, where we work, all play a part in grounding us, informing that deepest part of us about where we belong. We all have the right place to be.
It's a potent and poignant theme that Luisa Weiss explores in her food memoir, My Berlin Kitchen. Known to many as The Wednesday Chef, Luisa tells her story of finding that sense of place. A confluence of cultures is at the heart of her journey.
In 1977, she was born to an Italian mother and an American father in West Berlin. At age three, her parents divorced and she moved to Boston with her father. She grew up, traveling back and forth, straddling two homes, two worlds. Her divided life, in a way, paralleled Berlin of the Cold War.
As a young adult living in New York, Luisa worked as a cookbook editor. A touchstone to memory, an anchor for comfort, food and cooking became central in her life. In 2005, she launched her blog, initially as a way to plow through the scads of recipes she'd clipped and saved. The Wednesday Chef became more than a food blog; readers worldwide followed her journal as she came to grips with the feeling that her life in New York, ideal as it appeared with a terrific job, fiance, and circle of friends, was not where she belonged.
My Berlin Kitchen chronicles that larger arc of self-discovery, and courage to make bold change. It is a love story, sprinkled with delectable recipes, gleaned from her world travels. Many have an intriguing, decidedly Berliner bent. Roast goose, braised red cabbage, poppyseed whirligig buns, white asparagus salad, spiced plum butter…
I enjoyed reading her story, and found real inspiration in her recipes. Today, I made her Apple Tart.
I call it a Perfect Apple Tart, for it truly honors the apple, in all its crisp sweet-tart glory. In Luisa's words, " This tart is about the pure, clear taste of apples, sugar, and a little bit of butter. There are no spices to muddle the flavors."
And, its crust—the crust could be reason alone to make the tart: thin and golden, immeasurably buttery and flaky.
She credits her recipe to four culinary luminaries: Jacques Pepin, who originally conceived it; Alice Waters, who has kept it a constant offering at Chez Panisse; Deb Perelman, who brought it out into the wide world through her blog, Smitten Kitchen; and Melissa Clark, whose New York Times pastry-making video showed that leaving the butter in larger, lima bean (rather than pea) sized pieces in the dough insured a richer, flakier crust.
Of course, your tart will only be as wonderful as your apples. Select firm ones. Luisa recommends Golden Delicious. I chose Ginger Golds, an early harvest variety with a spicy-tart finish. They are good to eat out of hand, and bake into pies or cakes.
As we come into apple season, you'll no doubt find other varieties that will appeal to you.
Here's the tart's magic. You peel and core the apples before slicing them. Then, you immerse those trimmings in water with sugar, and cook them down. After straining, you reduce the apple-infused liquid to a marvelous syrupy glaze.
After baking and cooling, you brush the tart–apples and crust– with apple syrup. Oh, my!
Apple-Apple-Apple! The tart is all about the apples, not-too-sweet, baked tender in a butter-crisp rustic crust:
From Jacques Pepin to Alice Waters, Deb Perelman to Melissa Clarke, from Luisa Weiss to me, and now to you.
Wishing you contentment wherever you are, Nancy
A PERFECT APPLE TART from My Berlin Kitchen by Luisa Weiss
The Crust
1 cup All-Purpose Flour, plus more for dusting
1/2 teaspoon Sugar
1/8 teaspoon Salt
6 tablespoons well-chilled unsalted Butter, cut into 1″ pieces
3 1/2 tablespoons icy water
food processor fitted with pastry cutter
Place flour, sugar, and salt into the bowl of a food processor. Add the butter. Pulse until the butter is broken down into lima bean shaped pieces. Pulse in water, a spoonful at a time, until dough comes together.
Dump out onto lightly floured work surface and gather it together, flattening into 4″ wide disc. Wrap in plastic and refrigerate the dough for a minimum of 30 minutes. (or up to 3 days)
The Apple Filling
2 lbs. crisp firm Apples (I used Ginger Gold) peeled, cored. and thinly sliced–Save the peels and cores
2 tablespoons unsalted Butter, melted
3-5 tablespoons Sugar (I used 4 tablespoons)
Preheat oven to 400 degrees (375 degrees, if using a convection oven).
Remove pastry dough from the refrigerator. Unwrap and roll out onto a flour-dusted work counter.
Rolling and rotating the dough, dust with more flour to prevent sticking. Continue rolling until you've made a 14″-16″ thin round.
Line a baking sheet with parchment and place the rolled dough round on it.
Place the apple slices in overlapping circles on the dough, leaving a 2″ border. Crowd as many apple slices as possible.
They will cook down in the oven.
Fold the edges of the crust over the tart, creating a rustic look, leaving the center of the tart exposed.
Brush melted butter over the apples and onto the crust. Sprinkle the sugar over the crust and apples as well.
Bake in the center of the oven for 45 minutes, rotating the tart after 20-22 minutes.
The crust will become golden brown, as will the edges of the apples.
While the tart bakes, make the apple syrup. (recipe below)
Remove the baked tart and let it cool for 15 minutes before brushing the apples and crust with apple syrup.
Serve warm or room temperature. Makes 8 servings.
The Apple Syrup
Reserved Apple Cores and Peels
1/2 cup Sugar
Put cores and peels into a saucepan along with sugar. Pour in water–enough to cover.
Bring to a boil, them simmer for 30 minutes.
Strain the liquid; discard the apple trimmings, and return liquid to saucepan.
Reduce on low heat for another 10-15 minutes, until it becomes thickened and syrupy.
Posted in Articles, Desserts, Fruit, Recipes | 25 Comments »
Ricotta-Making, Spiced Peach Salad and a Review
A recipe can be deceiving. We've all experienced a seemingly daunting one with scrolls of ingredients, only to find that we can whip it up with panache. Conversely, there's that recipe with, say, three ingredients that you'd think would be a breeze. And yet, it's those simple ones that can be trickiest–and require practice. Like making pillowy-light gnocchi, or fluffy biscuits. Or creamy ricotta cheese.
I'd been wanting to make ricotta for a long time. Maggie and I researched and learned that it is, essentially, Whole Milk-Salt-Acid. Sometimes the milk is enriched with cream. The acid can be lemon juice, white vinegar or buttermilk, which is added to the milk-salt mixture after it is simmered to 180 degrees.
For our first foray into cheesemaking, we chose vinegar, as it is the most neutral in taste. We purchased a gallon of whole milk at our local Hatcher Dairy Farm.
Low and slow, the milk came up to a froth at 180 degrees. We added the vinegar, and almost immediately, the curds formed in big clumps, separating from the whey. I scooped them out and let them drain in Maggie's floursack-lined colander.
The yield: 4 cups of cheese and 3 quarts of whey! (We saved the whey, which Maggie has since used in her breadbaking–with astonishing results. The flavors are enhanced Tenfold.)
Shortly thereafter, we spread the cheese onto toast topped with slices of Maggie's garden tomatoes. The ricotta was a bit firmer than I had expected, but delicious nonetheless. It reminded us more of Paneer, that Indian cheese.
However, it became almost rubbery in texture, as it cooled. Had we overcooked it somehow?
I decided to experiment again, this time–a smaller batch, with added cream, and lemon juice as the acidifier.
As luck would have it, I had been asked to review a cookbook scheduled for release next month, JAM ON The Craft of Canning Fruit by Laena McCarthy. McCarthy is the founder of Anarchy in a Jar, making delectable, creative, and wildly popular artisanal jams, jellies, marmalades and preserves.
It's a beautiful book. The photographs are stunning. Moreover, it is clear in guidance for novice and seasoned canners, and replete with fruit recipes in gorgeous combinations.
Tucked among her recipes for Grapefruit and Smoked Salt Marmalade, and Rhubarb Hibiscus Jam, I found her recipe for Homemade Ricotta. It was just as I had imagined: a small batch, made with whole milk and cream, salt, lemon juice. A-Ha!
I followed her recipe, and to my surprise, the result was almost the opposite of our previous trial. Curds were slower to form, tiny in size. McCarthy writes that this can occur with organic milk that has been ultra-homogenized. (I didn't use my local milk this time, but Organic Valley brand.)
I let my cooked-and-curdled pot sit and cool to allow the curds to better separate. Then, I poured into my cheesecloth lined strainer. It would take some time–about a half hour—for the whey to drain off.
But what remained was lush ricotta cheese.
I cannot overstate the wonder of its texture and taste–like no other ricotta I have ever had. Rich and smooth, spreadable yet scoopable, as you can see on the spiced peach salad plate.
HOMEMADE RICOTTA from JAM ON by Laena McCarthy
3 cups Whole Milk
1 cup Heavy Cream
1/2 t. Sea Salt
3 T. fresh squeezed Lemon Juice (about 1 1/2 lemons)
non-reactive pan, candy thermometer
cheesecloth or floursack cloth, strainer or colander
In your non-reactive pan set on medium heat, bring milk, cream, and salt to a slow simmer. Stir so that the milk does not scorch or cook on the bottom. The temperature reading should be about 180 degrees F. Stir in lemon juice and reduce heat. Stir for about two minutes while cooking. Remove from heat and allow to cool.
When the mixture is cooled, you'll notice a thickening. Pour into cheesecloth-lined strainer set over a bowl to catch the whey. Let this drain for about an hour. Place ricotta into a clean container and refrigerate. Makes about one pint. Use within a few days.
There will be about 2 cups of whey, (much better ratio of cheese to whey than our first trial!) which some people discard. But it is terrific in breadbaking and soup making.
The Syrup:
1 c. Cider Vinegar
1 c. Turbinado Sugar
1 inch length Cinnamon Stick
Strip of fresh Ginger
2-3 whole Allspice
3-4 whole Cloves
1/2 t. Kosher Salt
3 or more Fresh, Ripe but Firm Peaches–cut in half, pit removed
Bowl of Ice Water
Place all ingredients into a nonreactive saucepan set on medium heat. Stir well to dissolve sugar. Bring to a simmer.
Place peaches into mixture and allow to poach for about 4 minutes.
Remove peaches and plunge into ice water. The skins will come off very easily.
Drain peaches and refrigerate.
Continue cooking spiced vinegar solution until reduced by almost half. It will be syrupy.
Pour into a bowl and cool.
Place peach halves into syrup. Over the next several hours, refrigerated, they will absorb more of the sweet-sour taste. If you can wait, and let them soak overnight, they will taste even better!
(You could also make this in large quantities, put spiced peaches and syrup into mason jars and process in a hot water bath to preserve them.)
SPICED PEACH-RICOTTA SALAD (makes 4 individual salads)
4 oz. Fresh Arugula
4 oz. (or more!) fresh Ricotta
4 Spiced Peach Halves and syrup
handful of Marcona Almonds
Fresh Ground Black Pepper
Assemble Salad:
Mound arugula on plates.
Scoop ricotta and place onto plates.
Slice each peach halve and arrange on plate, encircling the ricotta.
Drizzle syrup over the peaches, greens, and ricotta.
Scatter almonds over the salad
Season with black pepper.
Serve with a sliced of toasted crusty bread, if you like.
Posted in Articles, Egg/Cheese Dishes, Fruit, Recipes, Salads | 28 Comments »


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Flags of North America
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From Prolific Publishing: Let your computer monitor proudly wave your favorite flags or a random selection. From Alaska to the Yukon Territory, to Quintana Roo and Campeche, from Hawaii to Greenland, this collection includes all of North America, whether it's the national flag of Canada, your home state, estado, province, or territory, or a place of special memories and interest. As a bonus, fly the Jolly Roger, "Don't Tread on Me," Happy Face, plus all the United States territories, possessions, and commonwealths, and the United Nations. With variable views, wind speed, and lighting, you have nearly infinite possibilities for turning your monitor into a wonderfully patriotic and entertaining experience. Use Flags of North America as a screensaver or as a stand-alone program.
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subset: commoncrawl


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Dolce & Gabbana
Washed Indigo Jeans
Unfortunately, this item will not be back in stock.
Washed indigo jeans from Dolce & Gabbana with worn details and patches at the waist, seat and knees, a leather and brass tab on the back pocket, six pockets and a button and zip fly. With laid-back detailing and sharp cut, these jeans make an easy addition to a stylish off-duty wardrobe. Shown here with a Dolce & Gabbana jacket, Givenchy sweater, Calvin Klein T-shirt and Yves Saint Laurent sneakers.
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Chris Young, 'Lonely Eyes' [Listen]
Chris Young's new song 'Lonely Eyes' is sneaky. At first, his story and familiar shuffle are easy to dismiss as just another fine croon from the 29-year-old. But listen closer.
Chris Young's new song 'Lonely Eyes' is sneaky. At first, his story and familiar shuffle are easy to dismiss as just another fine croon from the 29-year-old. But listen closer.
"Rolling Stone" asked its readers to vote for their favorite country songs so far this year. Chris Young's "Who I Am With You" was #1, while the Miranda Lambert and Carrie Underwood's song "Somethin' Bad" came in second.
There were surprises! See the Top 10 here:
Strap on your helmets and put on your dancing shoes! Dierks Bentley's ninth annual Miles & Music for Kids is going to be filled with roaring motorcycles and popular country stars like Kip Moore, Chris Young.
Chris Young's kitchen accident turned out to be much more than a simple stitch-and-repair injury. The singer's hand required two surgeries, and he'll be in a cast for a total of six weeks.
Chris Young underwent hand surgery on Friday (June 6) in Nashville.
Chris Young has a lot more on his resume than just signing, performing shows and winning 'Nashville Star.' Way back before he was the Chris Young fans know and love today, he was a young boy on an episode of 'A Walk in Your Shoes.'
Way back before his reality singing competition start and his debut single 'Drinkin' Me Lonely,' Chris Young made a quick cameo in Buddy Jewell's music video for his hit 'Sweet Southern Comfort.' Young was 18 at the time and makes his few seconds on screen really count.
Artists hate when they have to be interrupted in the middle of a show, but sometimes it has to happen for everyone's benefit. At a show in Glen Falls, N.Y., Chris Young stopped in his tracks to break up a fight in the crowd.
This week your Showdown takes on a softer side.
Chris Young fans sure are dedicated. One fan in particular wanted to show their dedication to the singer in an interesting way. They made their very own version of Young's video for 'Tomorrow' -- with only Legos -- and it's a spot-on remake.
Chris Young joined Brad Paisley's Beat This Winter Tour for shows in Norway and Sweden in March. In an exclusive interview with Taste of Country Nights, Young dishes the advice the 'I Can't Change the World' hitmaker gave him before taking the international stage.
Country stars left their cowboy hats at home and donned server attire for the 13th annual Kevin Carter Waiting for Wishes Celebrity Waiters Dinner on last Tuesday (April 15).


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Rental Cars Moved to New York Post Sandy -- But It's Not Enough
Rental car companies are driving in tens of thousands of extra vehicles to help avert a holiday shortage in the New York City region. But it's not enough to ease the post-Sandy crush during an already almost impossible time to find a car in the area.
Sandy destroyed or damaged between 100,000 and 250,00 cars, according to the National Automobile Dealers Association and one rental car company estimate provided to TN. At the same time, the storm closed, hampered, or damaged rental car branches and vehicles throughout the New York area. The final blow is transit: Sandy injected enough uncertainty into regional rail and bus service schedules that many would-be riders booked rental cars. All just in time for the biggest travel weekend of the year.
"Tight availability is typical of any holiday weekend," explained Paula Rivera, a spokesperson for Hertz. "For those who haven't made reservations, the availability is extremely tight at this point in time. So the probability of securing a car for travel over Thanksgiving weekend is slim," she said.
Travel websites had scant options Tuesday afternoon. Travelocity returned no available rental cars at all. Orbitz had 18 cars in total for all of New York City. Other sites delivered more results, at higher than average prices, and often suggested cargo or moving vans as the cheaper options.
"We're suggesting for people who have not made a reservation at this juncture to maybe look outside of New York City... where it might be a little bit better," Rivera said.
Enterprise, which owns several rental car companies, said some neighborhood branches remained closed because they just didn't have cars. "Although we are working hard to increase our local fleet as quickly as possible, there are still significant waiting lists in some communities where residents are requesting replacements for their damaged vehicles," said Matt Darrah and executive vice president at Enterprise Holdings. "Despite our best efforts to be prepared, the magnitude of the storm has simply outstripped our resources and manpower in some locations."
"These rental fleets, whether it's Enterprise or Hertz or Budget, they only carry so many excess vehicles because every vehicle sitting on the lot is something that they are paying for," said Paul Eisenstein of the Detroit Bureau, an auto industry expert.
Rental car companies he said, "are not in business to keep vehicles around for an emergency ... They are not going to be keeping tens or hundreds of thousands of extra vehicles around in case there is a hurricane. That's just bad business."


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Savannah to Augusta
... aspect was that it didn't seem like a wealthy town. I assume that the golf club members come here for the day and the high tail it back to their mansions.
We went to the golf course and I spoke to the security guard who was just inside the entry gates. He advised me very politely that I was trespassing and that I could take as many photo's as I liked as long as I was outside of the gates.
This meant that I got a great shot of the ...


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- 800.878.7323
List price:
Used Trade Paper
Ships in 1 to 3 days
More copies of this ISBN
Ink-Stained Amazons and Cinematic Warriors: Superwomen in Modern Mythologyby Jennifer K Stuller
Synopses & Reviews
Publisher Comments:
Few could have predicted the enduring affection inspired by Joss Whedonandrsquo;s television series, Buffy the Vampire Slayer. With its origins in a script Whedon wrote for a 1992 feature film of the same name, the series far outpaced its source material, gathering a devoted audience that remains loyal to the show more than a decade after it left the airwaves. Heralded for its use of smart, funny, and emotionally resonant narrative; subversive and feminist characterizations; and unique approaches to television as an art form, the show quickly developed its own unique fan community, who built on existing narratives through fan fiction, media manipulation, and performance.
Fan Phenomena: Buffy the Vampire Slayer explores how this continued devotion is internalized, celebrated, and critiqued. Featuring interviews with culture makers, academics, and creators of participatory fandom, the essays here are a window into the more personal and communal aspects of the fan experience. Essays from critical thinkers and scholars address how Buffy inspires the creation of, among other enduring artifacts of fandom, fan fiction, crafting, performance, cosplay, and sing-alongs.
As an accessible yet vigorous examination of a beloved character and her world, Fan Phenomena: Buffy the Vampire Slayer provokes a larger conversation about the relationship between cult properties and fandom, and how their interplay permeates the cultural consciousness, in effect contributing to culture through new narrative, academia, language, and political activism.
In this comprehensive history, inquiry, critique, and reference guide, Stuller argues that Superwomen, from Wonder Woman to Charlies Angels, are more than just love interests or sidekicks who stand by their supermen. She shows how the female hero in modern mythology has broken through the traditional boy's club barrier to reveal the pivotal role of high-heeled crimefighters in popular culture. Chapter topics include love and compassion, spies and sexuality, daddys girls, and the complicated roles of superwomen who are also mothers. The book also includes a glossary of modern mythic women, as well as a foreword by acclaimed cultural commentator Roz Kaveney, author of Superheroes! Capes and Crusaders in Comics and Films.
About the Author
Jennifer K. Stuller is a writer and journalist, specializing in gender and sexuality in popular culture. She has been researching and speaking internationally on superwomen for over a decade, and has contributed to such publications as Geek Monthly, Washington CEO and the Encyclopedia of Gender and Society. Stuller also teaches at the University of Washington, her alma mater, and maintains two blogs: Ink-Stained Traveler and Ink-Stained Amazon. She lives in Seattle, Washington.
Table of Contents
* Foreword by Roz Kaveney * Introduction by Author * Section One Standing on the Shoulders of Amazons * The Birth of Modern Myth and the Mother of Female Superheroes * Modern Myth Meets Feminism * Women of Steel: The Buff and the Backlash * Super Grrrl Power at the Turn of the Century * Section Two Journey of the Female Hero * Love Will Bring You To Your Gift: On Compassion and Collaboration * Whos Your Daddy?: Law Enforcing Fathers and Crime * Fighting Daughters * Always the Mother, Never the Messiah * Spies Like Us: Fighting Crime Backwards and in High Heels * Section Three Mythmakers * A Hero of Her Own: Women Making Myth * Conclusion Where Do We Go From Here?: The Future of Superwomen * Appendix * Glossary: From (A)eon to (Z)oë * Internet Resources * Bibliography * Filmography * Index *
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text: Moves Category page Revision as of 01:43, December 22, 2011 by Wattz2000 (Talk | contribs) (diff) ← Older revision | Latest revision (diff) | Newer revision → (diff) 10,923pages on this wiki Edit History Talk3 Sorting type: Most visited Most visited Alphabetical | This category includes moves and are about moves in the Pokémon series. Pages in category "Moves" " This is a list of all the moves Pokémon can learn in alphabetical order. Until Generation III... List of moves Hyper Beam Volt Tackle Cut Thunder Water Gun Thunderbolt Bide Dragon Ascent Hidden Power Blizzard Flamethrower Tackle Solar Beam Psychic (move) Aura Sphere Back 1 2 3 4 ... 40 Next Subcategories Legendary Pokémon's Move Signature Moves Moves by type Abilities Moves by effect Moves affected by held items Paralyzing Moves Freezing Moves Back 1 2 Next


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A New England classic since 2002 offering three great races in one fun weekend and home to the USAT Northeast Regional Club Championship.
CLICK HERE to download the 2015 Cranberry Trifest Athlete Guide.
Online registration closes Thursday, August 20, 2015, at 7pm EST. "Walk up" registrations will be accepted during packet pick-up hours. See the Event Details page for pricing and the hours of packet pick-up.
Cranberry Trifest offers a terrific weekend of racing including a sprint distance triathlon, a kids duathlon and an olympic distance triathlon and the olympic race has been selected as the USAT Northeast Regional Club Championship for 2015. The sprint will be on Saturday, August 22, 2015 at 7:30AM and the kids duathlon will follow the sprint with a 0.5 mile run-0.8 mile bike-0.5 mile run at 11:30AM. This year's sprint triathon is also part of USAT Triathlon's Talent ID Series. The olympic distance triathlon (0.8 mile swim/26.3 mile bike/6.2 mile run) will be on Sunday, August 23, 2015 starting at 7:30AM. All events take place at the Ted Williams Camp in Lakeville, MA.
Cranberry Trifest promises you safe and scenic races and a festive atmosphere with a DJ, valuable giveaways, post-race refreshments after each race and a venue that lets you sit back with friends as the 2015 multisport season nears a close. We'll also crown the King and Queen of Cranberry (details on the Event Details page). If you've got kids its a great venue for bringing them... when the rest of the family isn't cheering on Mom or Dad, they can enjoy the playground, toss a ball or frisbee around on the baseball fields, or practice their "ollie" at the skateboard park. Or better yet... they can do the kids duathlon! All proceeds from the Cranberry Trifest Kids Duathlon are donated to charity (2015 charity to be announced).
Watch the video below to see what makes Cranberry such a fun and family-friendly event.


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Mediterranean Platter
Buffalo mozzarella, Italian village olives, hummus, house peppers, marinated artichoke hearts and fresh flatbread.
Asian Lettuce Wraps
Your choice of chicken, or Portobello mushroom sauteed in tangy Szechuan sauce served on top of Romaine lettuce cups in Asian mix
Ahi Crostini
Blackened-seared ahi on grilled crostini with avocado and mango pico topped with Asian sauce
Hummus Trio w/ fresh flat bread
Basil pesto, olive and plain hummus served with fresh-baked flatbread
(extra flatbread $2)
NEW! Asparagus and Prosciutto Asparagus tossed in herb sauce and chopped prosciutto roasted in our oven
Fresco Caprese
Buffalo mozzarella, fresh tomato and basil drizzled with pesto and toasted almonds
Parmesan Breadsticks add marinara .50
3) 2.50
6) 3.50
12) 6.50
Mozzarella Sticks
Buffalo Wings!
BBQ Buffalo, Hot Garlic or Crazy Hot Served with ranch
6) 7.95
12) 12.95
Fresco House
Fresh local organic greens, cucumber, tomatoes, artichoke hearts, almonds, parmesan with a light Italian dressing
Caesar Salad
(add chicken $3)
Greek Salad
NEW! Baby Kale Caesar
Tenderloin Steak Salad
Harris Ranch filet mignon, organic local greens, roasted cherry tomatoes, red onions, topped with blue cheese and a cilantro dressing
Fresco Cobb Salad
Herb-grilled chicken, blue cheese, diced tomato, bacon, eggs and avocado on top of fresh organic mixed greens with a light creamy cilantro dressing
Rancho Chicken Salad
Grilled chicken, avocado, bell peppers, fresh pico, ortega chilis, cotija cheese, and tomato on fresh local organic greens with a light creamy cilantro dressing
Miso Salmon Salad
Natural sustainably-farmed salmon on top of local organic greens, mango, avocado, tomato, cucumber, sesame seeds with Asian vinaigrette
NEW! Quinoa and Kale Salad
Spinach and kale, chopped organic beets + walnuts topped with Mediterranean quinoa salad and balsamic vinaigrette.
Seared Ahi Salad
Seared sashimi grade Ahi tuna, tomato, fresh local greens, mango, avocado, almonds and cucumber topped with Asian vinaigrette
Chicken Arugula Apple
Herb-grilled chicken, fresh arugula, spinach, candied walnuts, granny smith apples, beets, blue cheese with white balsamic raspberry vinaigrette
Thai Chicken Salad
Grilled chicken, bean sprouts, mango, mixed greens, basil, cucumber, tomatoes, carrots and crushed peanuts in a spicy Asian dressing
Served with grilled organic veggies
and a choice of:
organic oven-roasted herb potatoes
or gluten-free penne with marinara
Santa Fe Chicken
Herb-grilled white meat chicken topped with ortega chilies, sautéed mushrooms, cilantro sauce, melted low-fat mozzarella
Blackened Ahi
Blackened ahi, mango pico, ginger sauce
Cedar-Planked Salmon
Irish Isles miso-glazed salmon roasted in the oven on a cedar plank
Hawaiian BBQ Mahi
Mahi grilled and seasoned with spicy Hawaiian BBQ, topped with pineapple pico in coconut curry sauce
Lean Chicken Parmesan
Herb-grilled chicken breast topped with marinara, lowfat mozzarella
Blood Orange Chicken
Chicken breast glazed in blood orange balsamic sauce topped with mango pico
Fresco Mahi
Simply grilled mahi, fresh pico, cilantro sauce served with quinoa
Harris Ranch Tenderloin
4 oz all-natural Harris Ranch tenderloin grilled and topped with house verde sauce
Add additional 4oz. for $10
Substitute GLUTEN-FREE bun $1
Amazing Turkey Burger
Delicious 100% white meat turkey burger with cheese
Tuscan Turkey Burger
Delicious 100% white meat turkey burger with goat cheese, roasted tomato, homemade pesto, house peppers and arugula
NEW! Fresco Café Burger
1/2 pound Rain Crow Ranch grass-fed beef, handcrafted aged white cheddar, caramelized onion, tomatoes, pickles, lettuce and romaine served with house mustard
NEW! Tejás Burger
1/2 pound Rain Crow Ranch grass-fed beef, handcrafted aged white cheddar, thick-sliced Applewood bacon, jalapenos, BBQ sauce, caramelized onion, tomatoes, pickles, lettuce and romaine served with house mustard
OMG Chicken Ciabatta Grilled chicken breast, thinly sliced proscuitto, fontina cheese, oven-roasted tomato, arugula and basil pesto on ciabatta
Santa Fe Chicken Ciabatta Herb-grilled chicken, sautéed mushrooms and green chilies, house cilantro pesto and melted mozzarella on ciabatta bread
Chicken Caesar Ciabatta Herb-grilled chicken breast topped with bacon and melted fontina cheese with romaine and caesar dressing on ciabatta
Veggie Burger
Mixed vegetable patty burger with cheese
Ahi Burger
Seared Ahi tuna, topped with Asian slaw and wasabi mayo served on a bun
Shorty Cheeseburger
1/4 pound Natural Beef House burger
Substitute GLUTEN-FREE penne no extra charge
Sausage and Penne
House-made Italian sausage sauteed in marinara with ricotta and fresh basil over penne pasta
Smoked Corn & Prosciutto
Smoked corn, mushroom, prosciutto tossed with spinach in a light cream sauce on top of penne pasta
Fresco Bolognese
Linguine tossed in Raincrow Ranch grass-fed beef meat sauce with garlic and herbs
Fresco Primavera
Linguine tossed with marinara, grilled zucchini,bell pepper, and carrots, and spinach and artichokes
Baked Rigatoni
Rigatoni in marinara, Italian sausage, fresh spinach, ricotta cheese topped with mozzarella and baked in our oven
Chicken Napoli
Herb-grilled chicken, marinara, sun-dried tomatoes, village olives, goat cheese, basil on penne pasta
Linguine Marinara
House made marinara over linguine
Angry Shrimp Linguine
Jumbo shrimp, red bell pepper and zucchini tossed in linguine with a spicy red sauce on top of linguine
Basil Chicken Penne
Light creamy basil pesto sauce topped with herb-grilled chicken on top of penne pasta
Penne Alfredo
Penne pasta tossed in Alfredo sauce made with light cream and parmesan
Traditional thin-crust New York style pizza
add 2.00 (medium only)
Our Artisan Pizzas are made with premium Italian aged cheeses, fresh mozzarella and organic marinara sauce.
Artisan pizzas only come in 12" size, serves 1-2 people with 6 slices.
No substitution & no split pies
Artisan Cheese Pie
Organic marinara, fresh Italian mozzarella, aged premium mozzarella, parmesan, and romano pericono and fresh basil + evoo
Smoked Salmon Pie
Santa Barbara Smokehouse smoked wild salmon, goat cheese, capers, red onion, white garlic sauce, cherry tomato, drizzled pesto + arugula
Add soft egg 1.00
Fennel Sausage Pie
Homemade fennel sausage with sauteed mushrooms, ricotta cheese, red sauce and fresh basil
Italian Boss Pie
Molinari soppressata, house-made Italian fennel sausage, prosciutto and organic marinara
Asparagus and Prosciutto
Made with white garlic sauce and drizzled with basil pesto
Add soft egg 1.00
Caprese Pie
Roasted organic cherry tomatoes, fresh mozzarella, white garlic sauce, basil pesto, arugula + drizzled with basil pesto
Hawaiian Heat
Red sauce, mozzarella, onions, and pepperoni topped with pineapple, chopped jalapenos, red onion, and Hawaiian BBQ sauce
Zesty Pesto Chicken
Herb-grilled chicken breast, fresh basil pesto, goat cheese, mozzarella, topped with arugula
Mushroom Mama
White pizza, mozzarella, fontina, ricotta, sautéed Portobello, white mushrooms, with truffle oil, white garlic sauce, and touch of basil pesto.
Gluten-Free Crust add 2.00 (medium only)
Med 12"
serves 1-2
Large 18"
serves 3-4
Garlic sauce with mozzarella, ricotta and parmesan
Red Sauce, mozzarella, pepperoni, sausage and ham
Red sauce, black olives, onions, bell peppers, mushrooms
BBQ Chicken, bacon, cilantro, jalapenos, ranch dressing, mozzarella and cheddar
Red sauce, pepperoni, sausage, mushrooms, green peppers
Red sauce, pineapple and ham
Mozzarella, white meat chicken, buffalo sauce
Cheddar, mozzarella, house applewood smoked chicken, BBQ sauce, onions
Zucchini, tomatoes, spinach, artichokes, and red bell pepper with feta sauteed in garlic with red sauce
White garlic sauce, tomato basil, mozzarella
basil • mushrooms • black olives • garlic • jalapenos • pineapple • bell peppers • tomato • artichokes • onions • spinach • smoked corn • arugula
bacon • ham • turkey sausage • Italian sausage • pepperoni
blue cheese • goat cheese • feta • ricotta • Vegan Dayia cheese ($2 med, $4 large)
pesto (vegan pesto available)
grilled chicken • seasoned natural beef • prosciutto
(add Italian sausage or meat sauce $1.00)


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All of the details are finally set about the 2014 Summer Car Show.
Click here to get the new flyer with all of the info!
Pingback: Ready for the Summer Car Show? | Arnold Historical Society & Museum
Your email address will not be published. Required fields are marked *
Name *
Email *
Winter Hours: December - April
Open Thursday and Saturday
Summer Hours: May - November
Open Thursday, Friday, Saturday
Noon to 4, or by appointment (call Bernie at 636-464-9256)
$5 donation requested
Wheelchair Friendly


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CA Technologies and reseller IT Solved team up for application economySep 11
CA Technologies signs up IT Solved as the vendor seeks to capitalise on demand for API management in the face of the rising 'application economy'. Read More →
CA Technologies signs up IT Solved as the vendor seeks to capitalise on demand for API management in the face of the rising 'application economy'. Read More →
Australian organisations planning to adopt Big Data strategies are being hampered by insufficient existing infrastructure, according to new research. Read More →
As companies transform into software-driven enterprises, bringing high-quality applications to market faster becomes a key differentiator. Read More →
"Consumers no longer view applications as nice-to-have novelties. They now have a huge impact on customer loyalty." Read More →
Featured "Businesses no longer have a choice whether to use digital and mobile technologies or not. Instead, it's about how well they use it." Read More →
Sponsored CA Technologies invites you to attend the CA IT Leaders Forum: Own The Future, taking place February 26 2015. Read More →
Carl Terrantroy out, Kevin Van Gils takes top spot as ANZ director of partners and alliances Read More →
New global study from CA Technologies reveals companies focused on software and development outperform companies who aren't. Read More →
As CA Technologies Data Management solutions are sold through the channel, the new hire will work closely with distribution partners, resellers, managed service providers and system integrators. Read More →
Westcon Group NZ is inviting resellers and end-users to one-day Unified Communications event, showcasing technical expertise from ten vendors, as well as a host of prizes and giveaways. Read More →
"CA Technologies global partner ecosystem is a key asset and critically important to the company's overall strategy." Read More →
Featured 2013 has undoubtedly been another big year for the IT industry. Change is nothing new to the industry but it makes you wonder what the New Year will bring. Read More →
Featured Digital is becoming an increasingly important and strategic element of business but it is yet to be fully embraced or understood. Read More →
These new executive hires come on the heels of Kaseya's executive appointments last month, including a new CMO, CSO and CTO. Read More →
Big data, dubbed 'the new oil', can raise significant risk, ranging from disastrous data breaches to privacy and compliance concerns. Read More →


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Normal for baby not to eat for 6 to 7 hours during the day?
Love my God~Love my husband~Love my baby boy!
Comments (5)
I'd be concerned too if it happened to me because my LO also eats about every 2 hours during the day except if he takes a really long (3-4 hour) nap... I'd imagine if it's only happening once every few days, and he's eating normally otherwise, then probably nothing's bothering him - maybe he's just more interested in playing etc. But you can always call his doctor if you're concerned.
Baby boy arrived August 2012!
Baby girl arrived August 2014!
Love my God~Love my husband~Love my baby boy!
Love my God~Love my husband~Love my baby boy!
Happened to me last week. My inlaws were over and i thought it was due to being over stimulated.
Me (30), DH (31) see my blog
DS- 6/27/12, ( . Y . ) Golden boobies
DD- 5/5/15. see my chart. I use "hugs" as likes.


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|Current Team
|Birth Date
|Place of Birth
|Awrey, Don (D)
|Kitchener, ON, CAN
|Backstrom, Ralph (C)
|Kirkland Lake, ON, CAN
|Balfour, Murray (RW)
|Regina, SK, CAN
|Balon, Dave (LW)
|Wakaw, SK, CAN
|Beliveau, Jean (C)
|Trois-Rivieres, QC, CAN
|Berenson, Red (C)
|Regina, SK, CAN
|Boudrias, Andre (LW)
|Montreal, QC, CAN
|Connelly, Wayne (C)
|Rouyn, QC, CAN
|Cournoyer, Yvan (RW)
|Drummondville, QC, CAN
|Cushenan, Ian (D)
|Hamilton, ON, CAN
|DeJordy, Denis (G)
|St-Hyacinthe, QC, CAN
|Duff, Dick (LW)
|Kirkland Lake, ON, CAN
|Ferguson, John (LW)
|Vancouver, BC, CAN
|Fleming, Reg (D)
|Montreal, QC, CAN
|Gauthier, Jean (D)
|Montreal, QC, CAN
|Gendron, Guy (LW)
|Montreal, QC, CAN
|Geoffrion, Bernie (RW)
|Montreal, QC, CAN
|Glover, Howie (RW)
|Toronto, ON, CAN
|Goyette, Phil (C)
|Lachine, QC, CAN
|Gray, Terry (RW)
|Montreal, QC, CAN
|Hanna, John (D)
|Sydney, NS, CAN
|Harper, Terrance (D)
|Regina, SK, CAN
|Harris, Ted (D)
|Winnipeg, MB, CAN
|Harvey, Doug (D)
|Montreal, QC, CAN
|Hicke, Bill (RW)
|Regina, SK, CAN
|Hicks, Wayne (RW)
|Aberdeen, WA, USA
|Hillman, Larry (D)
|Kirkland Lake, ON, CAN
|Hodge, Charlie (G)
|Lachine, QC, CAN
|Johns, Don (D)
|St. George, ON, CAN
|Johnson, Tom (D)
|Baldur, MB, CAN
|Laforge, Claude (LW)
|Sorel, QC, CAN
|Langlois, Al (D)
|Magog, QC, CAN
|Laperriere, Jacques (D)
|Rouyn, QC, CAN
|Larose, Claude (RW)
|Hearst, ON, CAN
|Litzenberger, Ed (C)
|Neudorf, SK, CAN
|MacNeil, Al (D)
|Sydney, NS, CAN
|Mahovlich, Francis (LW)
|Timmins, ON, CAN
|Marshall, Donnie (LW)
|Montreal, QC, CAN
|McDonald, Ab (LW)
|Winnipeg, MB, CAN
|Morissette, Jean-Guy (G)
|Causapscal, QC, CAN
|Plante, Jacques (G)
|Shawinigan Falls, QC, CAN
|Pronovost, Andre (LW)
|Shawinigan Falls, QC, CAN
|Provost, Claude (RW)
|Montreal, QC, CAN
|Reaume, Marc (D)
|La Salle, ON, CAN
|Richard, Henri (C)
|Montreal, QC, CAN
|Roberts, Jimmy (D)
|Toronto, ON, CAN
|Rochefort, Leon (RW)
|Cap-De-La-Madeleine, QC, CAN
|Rousseau, Bobby (RW)
|Montreal, QC, CAN
|Talbot, Jean-Guy (D)
|Cap-De-La-Madeleine, QC, CAN
|Tremblay, Gilles (LW)
|Montmorency, QC, CAN
Learn more about the personalities of your favorite NHL players. WATCH NOW ›
Every D-man who comes from Sweden has watched him play. He was my idol growing up and he's the reason I started to play 'D.'


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D70 board delays vote on union pact
Board wants time to review tentative agreement
The Pueblo County District 70 school board has postponed action on a contract with the employees union until next month.
The school board on Tuesday night agreed to wait until the Feb. 4 meeting to vote on a contract with the Pueblo County Education Association to give board members time to review the contract.
PCEA represents teachers and classified employees.
PCEA President Roxy Pignanelli said the union and district leaders have been in ongoing talks for several months while both sides waited to see what the district's budget picture was going to look like this year.
Pignanelli said PCEA is not asking for any salary increases, but is seeking assurances the district won't decrease compensation for employees.
"We're asking to extend the contract until 2016," Pignanelli said Wednesday. "We also want a guarantee of no furloughs or compensation cuts no matter what sort of economic road we go down."
All District 70 employees were granted step increases in June when the school board approved the 2013-14 budget.
Step increases are automatic raises based on seniority or education.
Also at that time, district employees who take the family insurance plan were given a $25 stipend to help offset the nearly 14 percent increase in health insurance premiums.
- State ranks districts on 5 levels
- Accredited? Matters not: Most colleges pay no attention
- Clock ticks down for city schools
- Rep tries to set up safety net
- City schools self-assess progress
- District 70 continues busing practices
- D60 says no to D70 busing
- D60 to talk busing for students in District 70
- Dad: D60 'didn't want my child'
- D70: No handpicking D60 students


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I didn't use as much red pepper as the recipe called for because I'm not that fond of them, but otherwise I followed the recipe as it was. I will definitely be making this again. It wasn't that hard to make, but it was so good. A definite keeper. I liked the addition of the rice vinegar. It gave a different taste than I was expecting from stir fry.
Toasted Quinoa Salad with Scallops & Snow Peas
From EatingWell: March/April 2009
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel free to substitute shrimp or thin slices of chicken for the scallops.
42 Reviews for Toasted Quinoa Salad with Scallops & Snow Peas
This was very easy to make. I substituted firm tofu for the scallops and it was delicious.
I substituted chicken for the scallops and broccoli for the snow peas and it was delicious! Also steamed the red pepper and broccoli for a minute or two prior to adding to the salad because we don't like are vegetables that crunchy.
I looked forward to making this recipe...snow peas, a new grain I've never tried, sounds great! I was disappointed. It requires a bit of labor and the effort was not rewarded, for me, with a delicious dish or even one I'd try again. I'm glad others liked it because it's always nice to find a new recipe. But this, for me, was not it. I'm intrigued enough by the quinoa that I want to find other recipes but this was not a good start. I've tried to figure out what I didn't like and this is the best I can come up with: I like all the ingredients but they just didn't blend well together. The dressing was dominated by the vinegar (and I like vinegar) and there wasn't enough else going on in the dish, flavor-wise, to balance out that strong flavor. It was just too bland and the vinegar was just too forward for my taste.
This was really good. I used turbot (a type of fish I had never heard of before but it was on sale) and just broke it into chunks instead of using scallops. We had some left over and ate it for lunch the next day and it was even better! I'm making this again tonight!


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957[FnP] Faith and Peace Newsletter - 31/3/14
- Apr 8, 2014
Doctrine divides, Action unites
March 2014
The artwork of Karen children living in a refugee camp in Thailand expresses their current life and their hopes and dreams for the future. (Drawing by Saw Win)
A Drawing Tells a Thousand Stories
Saw Mort
The author, a Karen activist from Burma living and working in a refugee camp in Thailand, explains how art can be promoted to encourage children to think more deeply about their lives and their identity and to share their reflections in their drawings. Through this process, these young artists can be advocates for peace, he says, and can become part of the movement for transformation of both their lives and their society. [Read more]
The People's Story: A Woman in a Conflict Area in Burma
Saw Mort
Born in Burma, the author is a Karen refugee who has lived in a camp in Thailand since he was a child. Returning recently to his homeland, he recorded the struggles and hardships of a Karen woman seeking to have a normal life in an area controlled by the military. [Read more]
Facilitating Hate from the Highest Levels of Power
Burma Partnership
The article underlines the continuing repression facing the predominantly Muslim Rohingya community in Burma and new proposals of the government that, instead of addressing this tension and violence, will inflame them. Moreover, these developments are occurring as a nationwide census begins that holds the potential to further strain the country's interfaith and ethnic relationships. [Read more]
Arrested Union Leader in Cambodia Speaks from Prison
Vorn Pao
In December last year, violence against garment workers began after Cambodian unions called a national strike to demand an increase in the minimum wage to US$160 per month. As protests continued, the police and military responded with two days of violence beginning on Jan. 2 that killed at least four people and injured almost 40 others. Among the 23 people who were arrested at the time was Vorn Pao, a union leader of the Independent Democratic Informal Economy Association (IDEA). In February, he smuggled a letter out of prison. [Read more]
Prisoner of Clear Conscience
Goshul Lobsang
The Tibetan Center for Human Rights and Democracy (TCHRD) located in Dharamsala, India, obtained a copy of this note written by Goshul Lobsang in September 2012 when he was in prison. Goshul shared this note with a select group of friends on March 1, 2014, shortly before he died on March 19 after being released from prison several months earlier on Nov. 29, 2013. [Read more]
Individualizing Traditional Values Fails to Break the Chain of Poverty in South Korea
Asian Human Rights Commission
In the affluent society of South Korea, it was reported that a 61-year-old mother and her daughters committed suicide in February because of their poverty and their belief that they had no other options. To erase this national shame, the article explains a means to alter the trend of elderly suicides in the country, but it will require a cultural shift as well as better government policies and laws. [Read more]
e-mail : interfaithcoop@...
The Faith and Peace Newsletter is published monthly via a mailing list. Click on the link below to subscribe
or unsubscribe to the newsletter.
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Mediterran Hotel
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Travel Blogs from Pecs
Mohács, Hungary
We embarked on the ship yesterday afternoon after walking to The Great Market Hall. After dinner the ship sailed past Budapest around 9:15pm when the city was all lit up. Arrived in Mohacs this morning. Hot. Hot. Hot. Taking a tour to Peçs, Hungary after lunch. Tried a new dish today! Potato noodles with cabbage and mushrooms in a cream sauce. Fantastic! Rained in Peçs during our tour so we just drove around looking at the ...
Travel Day to Karanac, Croatia
... And they thought that was funny. I was not funny when I was at the window. Back on the bus, Vlaho talked about the countryside and the Lippizaner horses that we had agreed to take an unscheduled stop and see. The place had actually closed early, but they would open for us today. These were horses that QEII fell in love with. Most of them had been slaughtered during the 1992-1995 war. Once it was discovered, two days after the results of ...
Wine Time
... cellar that we took dad down into on his visit, but it was obviously newer and larger, so a bit of a disappointment. But then we continued through amaze of tunnels, some several hundred years old (like the ones we saw in Vill�nyk�vesd with dad, but others that have been cut out much more recently. Their fermenting takes place in a mixture of new stainless steel, new toasted oak barrels, and an array of 3000+ ...
Pecs and Wine tasting
... get an introduction to the university. Apparently my family is in the background for the signing, which is broadcast on local TV Saturday morning (didn't see it but several of the Fulbright families did).
With the formal activities concluded, we were off on a tour of the campus. First the library and it's beehive stairway, where we talked with the professor who designed the tile mosaic that lines the interior. Then across campus to the various art ...
Pécs: Churches, Mosques and Synagogues
P�cs is a colourful historic town near Hungary's southern border filled with art, museums, decorative tile and Roman Ruins. P�cs has one of the two largest Universities in Hungary, rivalling Budapest. With 30,000 students, Pecs has a youthful feel.
Our 3 hr train ride to P�cs was quite pleasant. We arrived on time, caught a taxi and were at the hotel in no time. The Hotel Palatinius is the granddaddy of hotels with a beautiful Art Nouveau lobby, smack dab in the centre of ...


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1. The Water Garden
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in Art / Gifts / Products (Retail) by Nez Tokugawa
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in Art / Gifts / Products (Retail) by Lisa Walton
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e-mail: send an e-mail
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Your eco boutique for home, family & lifestyle. Building a greener life creates a healthier environment for you, your family, community & planet. Enjoy beautiful, functional, luxurious products designed w/ consciousness. Take flight to a green life !
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