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Azerbaijan profile - Leaders
- 2 April 2015
- From the section Europe
President: Ilham Aliyev
Ilham Aliyev took over as president from his father, Heydar, in 2003.
Heydar Aliyev described his son as his "political successor". When his father died, Ilham was already prime minister, vice chairman of the state oil company and deputy leader of the ruling New Azerbaijan Party (NAP).
He won the 2003 presidential elections by a landslide. Western observers were highly critical of the campaign which they said had been marred by voter intimidation, violence and media bias. Opposition demonstrations were met with police violence. There were many arrests.
Heydar Aliyev, a former Soviet Communist leader, reinvented himself as a post-independence political strongman and had ruled Azerbaijan with an iron fist since 1993 following a period of great instability. His record on human rights and media freedom was often criticised in the West.
Democracy concerns
Human rights groups have also expressed profound reservations over Ilham Aliyev's commitment to democracy. But like his father before him, Ilham has been courted by the West which sees access to Azeri oil and gas supplies as a way of reducing dependency on Russia as an energy supplier.
Concerns over Mr Aliyev's democratic credentials were reinforced when police used force to break up opposition demonstrations in Baku before the November 2005 parliamentary elections in which the ruling NAP won well over half of the seats. EU and OSCE observers said the process fell far short of international standards.
Mr Aliyev won a second term of office in 2008, scoring an overwhelming victory in an election that was boycotted by the main opposition parties. Western observers said that, despite being an improvement on previous votes, it fell short of fully democratic standards.
He cemented his grip on power even further when a law banning the president from serving more than two terms of office was scrapped after the change was approved in a referendum in March 2009.
In November 2010, the ruling NAP increased its already healthy majority in parliamentary elections, with the main opposition party failing to win a single seat. International observers again criticised the vote.
And in 2013 Mr Aliyev won a third five-year term.
Ilham Aliyev was born in 1961 and has a doctorate in history. His business interests have enabled him to build substantial personal wealth since independence. He is married with three children.


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I've heard a couple ways to thicken the uterine lining: pineaple core, baby aspirin, mucinex, whole milk. Anything else?
Please help :(


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text: Robertson White | IBDB: The official source for Broadway Information IBDB: The official source for Broadway Information Official Broadway League sites: - sites - broadway.org broadwayleague.com broadwayfanclub.com kidsnightonbroadway.com stagespecs.org tonyawards.com Quick Search For: In This Category: All Show People/Org. Theatre Season Robertson White Performer Male Productions ProductionsDate of ProductionsThe Streets Are Guarded[Play, Original] Performer: Robertson White [Master Sergeant Winters]Nov 20, 1944 - Dec 09, 1944 Find out where Robertson White and are credited together © 2001-2015, The Broadway League, All Rights Reserved. (Copyright and Disclaimer)


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text:
Foundation Course in African Music
Cross-Rhythmic Textures
i. Basic Texture
A simultaneous interaction of a main beat scheme (a purpose in life) and a secondary beat scheme (a perceived obstacle) produces a cross rhythmic texture. A thorough understanding of the structure of these characters is very essential in comprehending a cross rhythmic texture.
We have discussed main beat schemes and their textures earlier in this chapter. It is important to point out, however, that four recurrent groupings of a triple structure main beat scheme produce a musical period of twelve pulsations. We shall refer to these four recurrent groupings of a triple structure main beat scheme as a four main beat scheme.
The term secondary beat scheme refers to a component beat scheme of a cross rhythm other than the main beat scheme. In a similar manner as a main beat, each secondary beat is distinguished by measuring off a distinct number of pulsations. A recurrent grouping of a number of these beats in a musical period forms a distinct secondary beat scheme.
A beat scheme measuring off two pulsations as its distinctive feature in a musical period of twelve pulsations is one of the most important secondary beat schemes in the development of cross rhythms. In the musical period, there are six recurrent groupings of this two pulse beat scheme. In contrast to the triple structure main beat scheme, the two pulse beat scheme produces a faster rhythmic motion. We shall identify this six recurrent groupings of the two pulse beat scheme as a six secondary beat scheme.
Interacting the four recurrent triple structure main beat schemes (four beat scheme) simultaneously with the six recurrent two pulse beat schemes (six beat scheme) produces the first most useful cross rhythmic texture in the development of Anlo-Ewe dance-drumming.
The interaction of the two rhythmic motions produces a short figure (motif), half the length of the musical period, that recurs giving the cross rhythm a coherent character. The motif begins with a moment of resolution and continues with moments of conflict, thus showing a progression from a "static" beginning to a "dynamic continuation. As the basic cross rhythmic pattern, the first moment of resolution occur on the first main beat and the second occur on the third main beat within the musical period.
As a child growing up and struggling to make sense of cross rhythmic textures and make them part of my usable rhythmic vocabulary, verbalizing the composite structures by giving each character a syllabic pitch and singing them like a melody in their proper rhythm was very helpful in my discovering and absorbing the distinct texture. Many Anlo-Ewe kids do this and often turn it into a communal game of playing drum verbally. Each kid would sing a specific cross rhythmic texture that interlocks with one another into a dynamic fabric. They would entertain themselves spiritedly with the structure while enriching their understanding and ability to carry their own weight in the complex fabric.
A syllabic pitch "Kpla" is designated for a moment of resolution or when the two component beats coincide. The pitch "Tu" represents main beats in alternate motion with secondary beats articulated with the syllabic pitch "Ka".
The following is a syllabic intonation of the six against four cross rhythmic texture.
ii. Polyrhythmic Variant
(Six Against Four Cross Rhythm)
The basic pattern of the six against four cross rhythm is inverted to produce one variant polyrhythmic texture by shifting the beginning moment of the six beat scheme a pulsation later than the main beat scheme.
As the student will notice in figure 15 above, the alternate interplay produces moments of resolution on the second and fourth main beats. Each moment of resolution is preceded by moments of conflict and thus showing a progression from a "dynamic" beginning to a "static" conclusion.
The following is the usual syllabic intonation of the polyrhythmic variant of six against four cross rhythm.
iii. Overlapping The Basic
and Polyrhythmic Textures
Of Six Against Four Cross Rhythm
Anlo-Ewe composers have a tendency of overlapping several layers of cross rhythmic textures in the process of creating a dance-drumming. A skill in comprehending overlapping cross rhythmic textures is very essential in developing a repertoire of usable rhythmic vocabulary.
Absorbing the distinct texture and energy of each cross rhythm is the first step in developing this repertoire of usable rhythmic vocabulary. Another essential step is recognizing the manner in which the cross rhythmic textures differ from each other and most importantly, developing the ability to comprehend them overlapping one another.
As part of a communal game of playing drum verbally, Anlo-Ewe kids would drill themselves spiritedly in the skill of comprehending overlapping cross rhythmic textures. In a competitive but playful spirit, one kid would sing the basic pattern of six against four cross rhythm and the other the polyrhythmic variant. Each kid must carry his own weight (cross rhythmic pattern) in the complex fabric created by the simultaneous interplay of the two cross rhythmic textures. A winner emerges if one kid loses his pattern.
This competitive game of playing drum verbally encourages the development of a greater understanding of the structural components of dance-drumming, their interrelationship and most importantly, their performance. It prepares the Anlo-Ewe kid for a fulfilled participation in the development and performance of traditional Anlo-Ewe dance-drumming. It would achieve a similar result for any enthusiast.
iv. Sequential Arrangement Of
A Motif of each Texture in
a Musical Period
Arranging a motif of each six against four cross rhythmic texture following each other in a musical period is another essential technique of Anlo-Ewe composers we should anticipate in the development of usable rhythmic vocabulary. In fact the tenacity of Anlo-Ewe dance drumming resides in the rhythmic interest and variety provided by this sequential ordering of diverse motifs or cross rhythmic textures in the development of structural component phrases. This technique also offers a combination of intellectual and artistic enjoyment much favored by Anlo-Ewe composers.
Below is the structure of the syllabic intonation of a motif of the basic six against four cross rhythmic texture, "Kpla Ka Tu Ka" and its polyrhythmic variant, "Tu Ka Kpla Ka" following each other in a musical period.
The above sequential arrangement of half a measure of the basic 6:4 cross rhythm (a 3:2 cross-rhythmic relationship) and its polyrhythmic variant in a musical period is the foundation of the most popular time line in the development of Anlo-Ewe dance-drumming.
As demonstrated in the figure above, the last note of the basic motif is modified by articulating it in two faster pulses to facilitate a smooth transition. This adds an extra attack to the normal six bringing the time line to its distinguished seven attack points structure.
In creating an alternate seven attack points time line, the composer facilitates a smooth transition, by adding the extra attack on the third main beat as a pick-up for the polyrhythmic 3:2 texture.
Another favorite time line very popular in sacred dance-drumming repertoires of the Anlo-Ewe has only five attack points by simply avoiding to articulate the last note of the polyrhythmic motif.
The student should learn how to perform these important time lines by tapping the four main beat scheme with the feet and also with the weak hand on the weak leg thigh while tapping, with the strong hand, the attack notes of the time line on the strong leg thigh. The composite structure as represented in the syllabic intonations should emerge immediately. Remember the syllabic intonations are functional guides to discover the dynamic activities of rhythmic resolutions and conflicts as the resultant time line evolves. It is also a great exercise in discovering how to conceive and reproduce the resultant time lines with ease.
Self Evaluation
As you gain confidence, give yourself a simple test to evaluate and confirm your ability to conceive and perform the time lines with a good comprehension of their fundamental components. Try counting the main beats verbally by numbers 1, 2, 3, 4, as you perform the time line drills, If you continue to have fun and hold your ground, congratulations, you have developed a good understanding of these very important foundation rhythms. This test exercise is also very important for the development of a multi-dimensional attitude to rhythm, a skill needed to participate in a musical culture dominated largely by creating several layers of rhythmic and melodic activities. However, If you encounter problems, continue the drill exercise and the self evaluation process until a discernable ability to conceive and perform the time lines are achieved.
Try the same process with the six beat schemes also and see how you fair. As you perform the time line drills verbally count the six beat scheme by numbers 1, 2, 3, 4, 5, 6.
A good exercise to get more familiar with the different component rhythmic frameworks is to amplify verbally one measure of each component beat scheme following one another as you perform the time line drill as in the examples below:
Three Against Four Cross Rhythms
© Copyright 1995 C. K. Ladzekpo
All Rights Reserved
Email Inquiries:
C. K. Ladzekpo Home Page
African Music And Dance Ensemble Home Page
Foundation Course In African Dance-Drumming
Kpanlogo Song Book
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text:
The Blood Type Diet Archives Volume 14
But high estrogen levels cause cancer....
Posted By: Pam (A-)
In Response To: estrogen and soy (Suzanne (0))
I am premenopausal. My gut feeling is that it is a mistake to jump on the soy/estrogen band wagon like more is always better. High estrogen levels cause cancer. I don't even think postmenopausal women should take estrogen. Dr. Lee states that natural progesterone, not estrogen is what is really needed. This has no side effects, is inexpensive, and has been reported to increase bone density more than anything else. I think that the media gets a hold of some new health factoid and blows it out of proportion. Yeah some daily soy might be a big improvement for someone used to eating burgers all the time. But for someone like me who is already a lifetime vegetarian the soy made my estrogen way too high. But then again, I was eating about 60 grams of soy a day. That was a shock to my system.
I did read what Dr. D said. I don't know that I understood his point. Was it that a property in soy appears to attack cancer cells? OK, but what if you don't have cancer now? Can the increase in estrogen from the soy cause cancer? That's something to think about.
Messages in This Thread
Pat (A+) -- Monday, 17 July 2000, at 4:43 a.m.
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Florida Hospital HospiceCare's Blessing of the Bricks
Posted: June 3, 2014
PALM COAST, Fla., June 3, 2014 – During the breezy afternoon of May 28, Florida Hospital HospiceCare hosted the fourth annual Blessing of the Bricks event in "Kelly's Corner," the memorial butterfly garden at the Stuart F. Meyer Hospice House, located on the campus of Florida Hospital Flagler.
Each year at this special event, hospice friends, family members and supporters come to honor and remember hospice patients who have passed through Florida Hospital HospiceCare.
During the event, Florida Hospital Flagler Chaplain Robert Nickell offered a beautiful song while playing his guitar softly in the background. Robert Davis, Florida Hospital Flagler chief nursing officer, led the gathering litany and Pam Niland, Florida Hospital HospiceCare inpatient coordinator, led the dedication. Florida Hospital Flagler CEO Ken Mattison concluded the ceremony with a poignant prayer to honor those patients memorialized and comfort the bereaved guests. In addition, Florida Hospital HospiceCare volunteers Susan Cole and Richard Sowle shared a special memento with each family to honor and acknowledge the loss of their loved ones.
Following the ceremony, many family members and friends find their loved ones' bricks and spend time reflecting, honoring and remembering their loved ones.
"One guest at the event shared with me that they drive from Melbourne every year just to attend this ceremony," said Diane Trask, Florida Hospital HospiceCare community liaison.
Janine Regina, owner of Hammock Gardens Nursery, donates her time and talents to maintain the garden and the specially-chosen plants and flowers that line the brick path.
Outside of the annual ceremony, the memorial butterfly garden serves as a place where current hospice patients and family members can relax and reflect.
The eight-bed Stuart F. Meyer Hospice House opened in 2007 in Palm Coast and is the community's most comprehensive hospice, offering acute, respite, home health and continuous care. No other hospice in Flagler County offers all four services.
About Florida Hospital HospiceCare
Florida Hospital HospiceCare, a division of Florida Hospital Flagler and a member of Adventist Health System, is the area's only faith based, not-for-profit hospice organization accredited by The Joint Commission. Florida Hospital HospiceCare has provided "life affirming care" to the residents of Volusia and Flagler Counties facing life-limiting illnesses and injuries since 1996. With an interdisciplinary team of hospice-trained specialists, Florida Hospital HospiceCare provides services to those in need, whether the patient is in their own home or in one of the Florida Hospital HospiceCare inpatients units designed for acute care. For more information on Florida Hospital HospiceCare, call our administrative office at 386-671-2138 or 1-800-404-1133 or visit www.floridahospitalhospice.org.
Photo Caption:
On May 28, friends, family members and supporters joined Florida Hospital HospiceCare at the Stuart F. Meyer Hospice House to honor and remember patients during the annual Blessing of the Bricks event in the memorial butterfly garden. During this special event, Florida Hospital Flagler Chaplain Robert Nickell offered a beautiful song.


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The 1st Annual Wish Upon a Food Truck Festival is set for October 24 in Harrisburg.
Food, fun, and philanthropy will unite on October 24 at the first annual "Wish Upon a Food Truck Festival" set for 11:00 a.m. to 5:00 p.m. on October 24. The event will benefit Make-A-Wish Philadelphia, Northern Delaware and Susquehanna Valley. The Festival will feature 19 famous food trucks offering customers artisan grilled cheese, salads, Greek specialties, hot beverages, specialty fries, BBQ, burgers, cupcakes and more. Admission to the event is free and includes music, children's activities, and meet and greets with local celebrities and raffles.
This event will take place at Gander Mountain Parking Lot, 5005 Jonestown Road, Harrisburg, PA. For more information visit http://www.wishuponafoodtruck.org/.]]>
Technical difficulties have kept me from updating More than Mushrooms for a while, for which I apologize. However, I have still been eating delicious vegetarian food out-and-about town and at home, so the posts are forthcoming!
Last week I ate out at the new Hazel Street location of Springhouse Brewery in Lancaster. The dining area and bar are all in one big room together, and the exposed wood, high ceiling, and suspended Edison lightbulbs create a really nice atmosphere. I'm not a beer person myself, so I was more interested in the food and the experience, and for the most part neither disappointed. I had the spent grain burger, which came on a potato bun dressed with arugula and pimento cheese spread. It was a flavorful combination, and while I love a well-made black bean burger, it's nice to have something different for a change.
The chips on the side of the plate left something to be desired. They were crispy and fine, but nothing I couldn't have bought in the snack aisle at Giant. I also sampled the french fries, which are done in the style of what you'd get at a county fair: thin and brown on the outside. Some were stiff and crunchy and some were squishy. Several people in my party like those kind of fries and were pleased, but I prefer my fries to be crispy on the outside and creamy on the inside, so they were not my favorite.
Overall was a really pleasant dining experience, and my friends loved the beer!
A funny thing happened on the way to The Mill. I ended up at the Union Canal House.
See, I heard some good things, some bad things about The Mill, a big relatively new place in an old feed mill on Old West Chocolate Avenue in Hershey, and went there with some friends to try it.
I like the look of the menu, cocktails and beer choices. So, I make a reservation, find a spot in the lot and go inside.
It's packed. And our table isn't ready. And they hand over a pager. And we join others standing near a bar by the main entrance.
Time passes. More people arrive, many more.
Now there's a crowd standing and waiting for the crowd that's seated to finish and leave.
The problem, for me, is the evening was to be a catch-up-with-friends night, not merely a let's-go-get-something-to-eat outing.
So I dial up Devon, the downtown Hershey seafood place, to see if we can get in there. I get a recorded message. Since all I need to know is if a table's available, and since I'd never hear a call-back given the noise volume, I hang up, resigned to shouting over dinner.
Ah, but one in my party calls the Union Canal House, another local joint, where they say sure, come on over.
For the uninitiated, the Canal House has been around forever. It's in an old building that's been a tavern dating to the 1700s located in Union Deposit, a small village outside Hershey.
Your favorite Phantom reviewed the Union Canal House favorably way back in 1992. And I can tell you it hasn't much changed in appearance, atmosphere or offerings.
It's been through a lot. It was wiped out when the Swatara Creek flooded in 2011 during Tropical Storm Lee. It didn't reopen until 2013.
When it did reopen, it looked pretty much the same as before. Still does.
A dingy little building with a parking lot, multiple small rooms, a big wooden bar and a low ceiling that all combine to give the place the look and feel of a redone basement rec room.
But guess what?
This last port in our save-a-Saturday-evening storm was great: warm service, cozy table, very generous and reasonably priced cocktails, no noise and splendid old-fashioned (but never out-of-style) food.
It provided a contrast to the current spate of farm-to-table, small-plate dining with artisanal cocktails and handcrafted microbrew beers.
Not that there's anything wrong with any of that. It's just nice once in a while to have some flashback meals.
So, I took great delight in a wonderful serving of clams casino topped with bits of crisp bacon, a lovely Caesar salad and a blackened Delmonico steak with whipped potatoes and mixed veggies.
The simplicity of the servings reminded me of how much I enjoy some foods as they are rather than what inventive modern gourmet kitchens turn them into.
The Canal House menu is full of such food.
There's a simple crab cake appetizer, a single Maine lobster tail, mussels, grilled mushrooms and a lollipop lamb chop. Prices run from $10 to $14. But if you like clams casino, ($10) trust me and order those.
There's a soup of the day and onion soup, a few salads, some nice bread and a pretty wide, if largely predictable, selection of entrées.
For example: broiled scallops; shrimp and scallops in a Creole sauce; rainbow trout; a fish of the day; twin broiled lobster tails, and bouillabaisse.
There's also a New York strip, a filet mignon, grilled lamb chops, veal dishes, chicken dishes and (in an apparent nod to this century) vegetarian pasta.
Most entrées are in the $20 to $30 range or, as the Canal House put it, $29.95.
But everyone at my table loved the food, including some high-quality steaks and seafood and a chicken dish, chicken rosemary, with prosciutto and a white wine cheese sauce, $20.
There also are housemade desserts that are good and, at the very least, worth sharing.
Bottom line is this is a cozy little tavern serving terrific food off the beaten track while bucking current dining trends.
It wasn't on my radar. But I'm glad I ended up there. I'm happy to recommend it.
107 S. Hanover St., South Hanover Twp.; 717.566.0054 or unioncanalhousehershey.com.
Hours: Open for dinner Tuesday through Sunday; onsite parking;
major cards accepted; full bar; reservations a good idea.
The Harrisburg dining scene, which has been marked by starts and stops, comings and goings, spurts and stagnation, is arguably on an upswing again and one of the most visible examples is at the northeast corner of State and Second streets.
Cork & Fork, a modern brick- and glassfront building, self-billed as a wine and pizza place, is a visually appealing addition to the city's long-standing Restaurant Row. But it's also much more than a wine and pizza place.
It's run by Nick Laus, who also runs Café Fresco, Level 2 and Home 231. And it combines everything that's current in casual dining. It stresses local farm-to-table fare, small plates, specialty cocktails, housemade pasta, a diverse wine list and a nice selection of beers.
Since opening in November, it's been a hot spot, often tough to get into, and has earned an early reputation for good food and great service.
The atmosphere is a mix of modern industrial and cozy rustic. There are wood tables and ceiling beams, an exposed brick wall, drop lighting and an open mezzanine with seating for couples or a larger group. There also are first-floor tables and a full bar. In warmer weather, there are plans for outdoor tables along Second and State streets to afford even better views of the Susquehanna River and the Capitol.
The menu offers real options, starting with house-special cocktails such as a ginger mint julep, a Tito's vodka berry basil gimlet, sangria, mojitos or martinis, all priced $8 to $10. The bar also serves cocktails of choice, usually for a bit more, but clearly not overpriced.
Bottled beers include obvious picks such as Amstel Light and Yuengling. But there are also nice pale ales, Flying Fish amber and Yards General Washington porter.
And there are dozens of wines by the glass and bottle. I especially like the Lyric pinot noir and the Sea Glass sauvignon blanc, both from Santa Barbara. Wine prices by the glass run $8 to $14; by the bottle from $30 to $110.
Food is broken into categories: small plates, salads, pastas, pizzas, and meats and cheeses. The general idea here is to order multiple plates and share. But for most people, a small plate and/or a salad along with pasta and/or a pizza makes for a nice meal.
Small plates include eggplant Parmesan with vodka sauce, sweet Italian sausage with cannellini beans and kale, roasted Brussels sprouts, marinated olives and a small skillet of veal and beef and ricotta meatballs served in sauce with crushed tomatoes and Parmesan. Small-plate prices run from $5 to $10. I highly recommend the meatballs. They are smallish but tasty and can be shared by two or scarfed down by one.
Salads are $9 and $10, and while not mealsized, enough for two to share. They include: an avocado salad with pine nuts and peppers; a roasted salad with corn, green beans, prosciutto and cheese; an arugula salad with beets, pancetta and goat cheese dressing; a seasonal veggie plate, and a pesto Caesar with roasted tomatoes and pecorino cheese.
Eight pizzas are offered (not counting a sinful Nutella, marshmallow and powdered sugar dessert pizza that's clearly the work of Satan). They are priced from $12 to $15. (Satan's offering is an oh-so-tempting $11.)
Pizzas are paper thin and crispy, served on a pedestal, pre-cut and perfect. There's aspargo, topped with truffle oil, egg, cheese and, of course, asparagus; polpetta, topped with ricotta meatballs, two cheeses, basil and tomatoes; pistachio, topped with arugula, cheese, crushed pistachios and more cheese; and the everpopular margherita, topped simply with mozzarella, tomatoes and basil.
My advice? Order a pizza or two. Whatever you don't eat there makes a great late-night snack or next-day lunch. This is, believe me, just terrific pizza.
Finally, for those who get a little peckish waiting for substantial dishes or for those who love a nosh with a cocktail or wine, there are a number of side dishes of meats and cheeses at $6 per that are just delightful.
There's Gouda cheese and truffle goat cheese, sopressata, mortadella and irresistible French (I don't know how it got in) sausage dubbed "Baby Jesus."
Cork & Fork is a great place for lunch, cocktails and a snack during weekday happy hours or dinner. And bring a friend. You'll need help with that Nutella pizza.
200 State St., Harrisburg; 717.234.8100;
HOURS: 11 a.m. to 11 p.m., Monday-Thursday; 11 a.m. to 1 a.m. Friday and Saturday.
The southwest corner of midtown Harrisburg's Harris and Second streets has been home to a number restaurants over several years.
I mention it because of all past eatery incarnations the current is by far the best.
The decor inside the early-1900s Victorian home is sleek and modern: hardwood floors, tin ceiling and drop lighting. But the smallish dining room and bar have a warm and cozy feel.
Open since last summer, Note offers a limited menu, usually a sign the kitchen is preparing everything fresh. And the menu focuses on wines and small plates to share.
The good news is you can decide what you want to spend and eat well at any price ($100 per couple for a full ride of "mains" and more; half that for smaller "shares" and a glass of wine). Either way, my bet is you won't be disappointed.
I found the food at Note so good that I've visited multiple times.
Chef Emi Starr, formerly of another Second Street eatery still going strong, Café Fresco, specializes in local sources for foods and ingredients for a menu that changes seasonally.
The wine bar billing is justified. There are terrific wines from Italy, France, Germany, Portugal and Spain. And by-the-glass pours from $8 to $10 are generous. Notable (get it?) reds include a Henry Fessy Beaujolais from France, $10 a glass, $42 a bottle; and a lovely Dolcetto d'Alba from Italy, $38 a bottle.
Those who prefer whites might be attracted to a Spanish Albarino, $9 a glass, $38 a bottle; or (a longtime favorite of the Phantom) Trimbach Pinot Blanc from Alsace, $47 a bottle. If you're not into wine, you'll be glad to know the smallish bar is a full bar, the bartender is clearly a pro and his drinks and pours are excellent and generous.
But to the grub. Again, the menu is seasonal, but when I was there the small-plate offerings included: flash-fried shitake and filet-tip eggroll; handmade sweet butter squash ravioli with maple sauce; mussels in white wine or fra diavolo sauce; peppercorn-dusted scallops with grilled cabbage; and a half-dozen oysters on the half-shell. These are priced from $7 for the ravioli to $15 for the oysters.
But wait, there's more. There are soups; a cheese plate (small, $7; medium, $11; or large, $16); a charcuterie board (small, $13; large, $16) and wonderful salads.
I rarely rave about salads. I find them mostly things you should eat rather than things you want to eat. But salads at Note? You'll want to eat them. Choices during my visits were a Caesar made with hearts of romaine, shaved Reggiano, a house-made dressing and anchovies (upon request) for just $7. And there is an excellent field greens salad with poached pear, smoked bleu cheese, candied pecans, and dressed with apple cider vinaigrette -- $9, and easily worth it.
"Main" dishes included free-range chicken with fennel, Spanish chorizo served with risotto ($19), and penne pasta with vodka in a Pomodoro sauce with mushrooms and peas ($17).
Two dishes that absolutely killed at my table were leg of lamb in a cognac demi-glace with house-made pappardelle, chard, onion and mushrooms ($25). (This is a lick-your-plate entrée.) And the second was a grilled-as- you-like-it filet mignon (a thick 8 ounces) with shaved prosciutto; roasted garlic potato puree and a port wine demi-glace ($28). Now obviously, this is not an original dish. But I've never eaten a better version.
Two fresh-baked desserts were offered and both -- pumpkin spice cake and peanut butter pie -- were very good.
Service, though a little shaky in the early days of operation, has smoothed out. There now seems to be more attention to details than when Note opened.
Options here let patrons grab a glass of wine, a small plate or two and continue with their evening; or settle in and enjoy the menu's range of choices.
There's even a sort of early happy hour (4 to 6 p.m.) that includes a couple of selected wines at $6 a glass and snacks in the $3 to $5 range. It's a good way to end a bad day or start a full evening with a warm-up round of wine and munchies.
Whatever your dining habits, whatever your preference for chow, Note can accommodate. I'm tempted to say it's worth noting, but I guess that's sort of obvious.
1530 N. Second St., Harrisburg
Hours: Dinner, Tuesday through Saturday; reservations recommended; major credit cards; street parking.
A couple of months ago I tried a new banana coffee cake recipe. As so seldom happens, it turned out beautifully on the first try, and was really delicious. This recipe has a lovely amount of sugar and chocolate in it, so I'd recommend it for a dessert topped with ice cream or as part of a special weekend or holiday breakfast. It is not low fat. :)
I found the recipe on "The faux Martha" and only changed it slightly because 1) I forgot that I no longer own a cake pan and 2) I had pecans rather than walnuts. So, I made the cake in a regular 9x5 inch loaf pan. Because this kind of pan is deeper I needed to bake for an additional 5 minutes. It's delicious on its own, or with a scoop of Turkey Hill pumpkin pie ice cream. Those holiday flavors are amazing.]]>
New on the menu this year?
The ham and the warm rolls stood nicely alongside the new variety of festive foods, and a good time was had by all.]]>
The recipe:
That's it! You just boil the potatoes and mash them up in a medium-sized bowl. Add salt to taste and mix it into the potatoes. Then add the flour on top, as a heat buffer between the hot potatoes and the egg, and crack the egg on top. Gently fold everything together until the dough is malleable but not sticking to your hands (this may require slight adjustments with the amount of flour). Roll sections of the dough into long snakes, about 1-inch wide, and cut it into small sections (about 0.5-inch wide). Drop these into a pot of boiling water. I usually drop about 1/4 of the dough into the pot at a time so that the gnocchi have plenty of room to move around and not get stuck to one another. As soon as they float, immediately scoop them out of the pot with a slotted spoon, and add more into the pot.
In the picture above I have the gnocchi mixed with a tomato/basil sauce, some olive oil, pepper, and parmesan cheese. I also added corn, because sometimes I really enjoy the crispy sweetness of corn with the chewy savory pasta. The beauty of gnocchi, though, is that you can do whatever you want to with it. I've also tried mixing my favorite pasta sauce with about 1/4 cup of cream cheese, garlic, and basil, which makes a nice and tangy, creamy sauce.
In the coming weeks I'm planning to try using whole wheat or mixed-wheat flours in the recipe, as well as sweet potatoes instead of white. I'm guessing the ratio of flour to potato will have to change in order to get the right consistency, but the nice thing about this recipe is, it's not that hard to make adjustments to only three ingredients!]]>
If you haven't visited the relaunched flagship of the so-called "Restaurant Row" on Second Street in Harrisburg, now would be a good time to do so.
Stock's on 2nd led the way toward revitalization of the capital's downtown dining scene in 1998. Since then, the area has been through a lot of changes. And it's showing the way again with its au courant approach to food and drink.
Owners Stephen and K.J. Weinstock now call their popular eatery a "farm-to-fork gastropub." It specializes in fresh, local foods offered in various ways and portions.
Photo by Elizabeth Franz
In addition, Stock's features a whiskey bar with flights of bourbon, flights of rye, craft cocktails, lots of beer on tap and a 40-bottle list of reasonably priced wines. And there's wine by the glass.
The restaurant's interior was stripped and redone during a three-day, around-the-clock makeover at the end of July. It now reflects its farm-to-table fare with Amish tabletops made of wood from a Pittsburgh barn and hanging lights from barn beams from a Carlisle barn.
There are high-top tables, a long bar (same size as the original), big decorative barrels and large artwork pieces on the walls that make you think of barns and farms.
The atmosphere is casual, almost rustic. The service is prompt and informed. And the choices are creative and wonderful. And I mean that in terms of what you eat, portion size and how much you want to spend.
The dinner menu, for example, sports a section titled "We Go Both Ways." Any offering in that section can be ordered either as a small plate or as an entrée.
While the menu changes based on what's locally available, during one of my visits the "both ways" choices included a "jumbo lump solo crab tower," a lump crab cake with capers and mustard aioli and a hydroponics micro salad for $15 or $30.
There was also plum-glazed duck confit leg with roasted garlic; grilled portobello mushroom with goat cheese, olive oil, roasted pepper and basil; and (my choice) mesquite house-smoked pulled pork sliders made with Groff's meat, two for $10.43; four for $20.86. (Odd pricing, I know, but this pork is absolutely wonderful no matter how it's priced.)
A dining partner chose "The Only Burger You'll Want" — 8 ounces of New York strip loin, ground beef and brisket on a country bun with caramelized onions ($13) — and claimed to have chosen wisely.
The other menu highlight for me was a section titled "Cheese and Charcuterie." This, too, offers options. You can get two selections for $8, four for $15 or six for $22. I had sweet sopressata and housemade mozzarella from DiBruno Brothers of Philadelphia. Both were excellent: the cheese fresh, smooth and creamy, the sopressata like a taste of Italia. And the coupling was perfect with cocktails.
But there's also something called "Pub Snacks." These included house-smoked, whiskey- glazed beef jerky; confit duck fries; housemade pretzels; and (my favorite) shrimp tempora with hot peppers and smoked fruit salsa. The latter is around $9, enough for two to share and goes great with cocktails.
"Craft Cocktails" are around $10 and a tad smaller than cocktails you might be served in a regular restaurant. But then there's nothing regular about the new Stock's. The Old Fashioned is made with Collingswood Canadian, in-house maple-laced syrup, bitters and a Luxardo gourmet cherry. A Bourbon Bramble is Old Forester, Chambord, Cointreau, lemon, simple syrup, mint and blackberry garnish.
Oh, and there's a mint julip, whiskey sour, a Tom Collins, a Pimm's cup and hand-shaken Bacardi daiquiris — just in case you like the classics.
The bourbon and whiskey list is impressive. It includes Michters Small Batch, Blanton's, Woodford Reserve, Templeton Rye and many more.
And for those who prefer a full entrée, there's also plenty to choose from.
Some examples: Bell & Evans (Lebanon County) chicken filled with spinach and ricotta ($17), Warrington Farms (York County) grass-fed center-cut strip steak ($25), prosciutto- wrapped trout ($20) from Lime Stone Springs (Lebanon County) and Groff's (Lancaster County) skinless sausage with orecchiette ($15).
I had the latter served in a skillet. It was excellent.
The menu also includes soups, salads, side dishes and desserts such as root beer floats, peanut butter pie, milk and cookies, and housechurned vanilla bean ice cream.
The key here is variety. It's an approach that favors the way people are dining: lots of flavors, lots of tastes and fewer old standards such as a piece of meat, a potato and a veggie.
Stock's on 2nd is reborn. It's fun. It's friendly. And it's got a broad array of really good stuff to eat and drink.
The land, sea and air entree
211 N. Second St., Harrisburg; 717.233.6699;
Hours: Dinner starts at 5 p.m. Monday-Saturday; Dinner starts at 4 p.m. Sunday; Lunch starts at 11:30 a.m. Monday-Friday.
Street and nearby garage parking; accepts major credit cards.
The Phantom Diner has been a longtime restaurant reviewer for Central PA Magazine]]>
by Sara Deseran Photographs © Alex Farnum
Facts: Ten Speed Press, 212 pages, $22.00 (or Amazon Hardcover $17.23, Kindle $10.99)
Photos: about 72
Recipes: 62
I wish I could tell the whole backstory of Sara Deseran and her husband Joe Hargrave, but then I'd only have room to say that Tacolicious is a fun book with great, creative recipes. I'll try to squeeze in a short version.
Setting: San Francisco, 2009. Joe owned a Spanish restaurant but his love was/is Mexican food. His restaurant was good and before leaving for Mexico, Joe was asked to participate in the new farmer's market at the Ferry Building (presumably serving his Spanish food).
Prior to the trip, a bit of serendipity: Rick Bayless walks into Joe's restaurant and Joe musters the courage to ask Rick where to eat in Mexico City. Turn the clock forward: Poof! Magic! The suggestions were spot on fabulous and their love of Mexican food was stronger than ever. Upon returning home Sara and Joe decided the farmer's market stand would be Mexican instead of Spanish. The stand was dubbed Tacolicious and drew long lines the first day.
Fast forward to today: three Tacolicious restaurants are located in San Francisco and another in Palo Alto. This book contains 62 food recipes: 15 salsa, pickles and more, 23 snacks and sides, and 22 tacos, tacos, tacos. Plus 37 drink recipes (including twists on a base recipe) for cocktails, agua frescas and what they call G-rated drinks. Actually, saying there are 62 food recipes isn't correct because there a riff in the center of the book "Twenty 20-minute (max) tacos del día: Quick inspirations for what to wrap in a tortilla." Make that 82 food recipes plus an ingredients glossary and mail order sources.
There are a lot of parties in the pages of this book - recipes for salsas, tacos, tostados, tamales, rice, ribs, quesadillas, empanadas, and infused tequila. And there are useful sidebar tips: "Crisco is out. Lard is in..…. If you're looking for the most healthful lard, don't look in the grocery store. Lard sold in a can has usually been hydrogenated to extend its shelf life. Look instead for leaf lard which is the highest grade available…"
By the way, did I mention that Williams-Sonoma carries their line of sauces: habanero, chipotle, avocado-tomatillo, braising sauce and more. Check it out - they sound delicious! In the meantime, here is a recipe for vegetarian tacos using butternut squash.
Drummed up by our intrepid recipe tester Lauren Godfrey, this nontraditional taco, sweet with squash, earthy and nutty with kale, and crunchy with fried pumpkin seeds (Pepitas), is–shhhh–vegan. Don't tell anyone, but because it is so tasty, no one will care. The cashew crema can be replaced by store-bought crema or our Cumin-lime crema but after polling both vegetarian and carnivorous friends, everyone preferred the nutty and rich nondairy cashew version (which must be made with raw cashews to work). To prepare the butternut squash, use a sharp peeler to remove the tough skin before slicing it in half and scooping out the seeds and fibers. Lazy cook's tip: Some markets sell butternut squash already peeled and seeded and ready to go.
Makes about 12 tacos: serves 4 to 6
Cashew Crema
2/3 cup raw cashews
1 teaspoon cumin seeds
6 tablespoons freshly squeezed lime juice (from about 3 limes)
1/4 cup water
2 teaspoons kosher salt
Pumpkin Seeds
2 teaspoons vegetable oil
1/3 cup raw hulled pumpkin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
2 tablespoons vegetable oil
3/4 cup finely chopped yellow onion
1 clove garlic, minced 3 cups
1/2-inch-dice butternut squash
1 teaspoon chile powder
2 teaspoons kosher salt
4 cups finely chopped kale
Corn tortillas, warmed for serving
Chopped white onion, chopped fresh cilantro and salsa of choice, for serving (optional)
1. To make the crema, soak the raw cashews in room-temperature water to cover for at least 1 hour. Drain and reserve.
2. Toast the cumin in a small, dry, heavy skillet over medium heat for about 1 minute, until a fragrant. Transfer to a spice grinder, let cool, and grind finely.
3. In a blender combine the cashews, cumin, lime juice, water and salt. Start the blender on the lowest speed and gradually increase to the highest speed. Blend for at least 1 minute, until a creamy consistency. Pour into a serving bowl and set aside.
4. To make the pumpkin seeds, heat the oil in a heavy skillet over medium heat. When the oil is hot, add the pumpkin seeds and sauté for about 2 minutes, taking care that they do not burn. The seeds will begin to puff up and pop. Once they appear toasted, immediately pour them into a bowl. Toss with the cayenne and salt and set aside.
5. To make the filling, heat the oil in a large, heavy skillet over medium heat. Add the onion and sauté for about 3 minutes, until softened. Add the garlic and sauté for about 1 minute more. Add the squash and sauté for 6 to 7 minutes, just until the squash begins to soften. Season with the chile powder and salt.
6. Add the kale and cook, stirring, for about 1 minutes, until it begins to wilt. Remove from the heat, taste, and adjust the seasoning with salt if needed.
7. Serve with the tortillas, crema, pumpkin seeds, onion, cilantro, and salsa. To assemble each taco, invite guests to spoon about 1/2 cup of the warm filling into a tortilla and top with some crema and pumpkin seeds. If guests want more toppings, they can finish off their tacos with onion, cilantro, and salsa.
Facts: Ten Speed Press, 352 pages, $40.00 (or Amazon Hardcover $25.30, Kindle $19.99)
Photos: Lots. Both food and Icelandic landscape
Recipes: 81
What a fascinating book. There is so much to say and learn about Iceland. Imagine coming upon a field peppered with thick, rusted metal plates. You spot curious handles attached and realize the plates are lids covering holes in the ground. Later you're told a baker is using geothermal energy in the form of geyser steam to bake rugbraud, a sweet dense rye bread. Ingenuity.
Numerous artisan producers are showcased in this book. Evidently chef/author Gunnar Karl Gíslason will always have respect and gratitude for the purveyors who provided supplies without demanding payment in the down-turned market when his investors pulled out. And, in addition to sharing his recipes in this book, he wants you to meet the purveyors.
Chapters are named for each vendor: The Rugbraud Baker, The Bacalao Producer, The Arctic Char Producer, The Seabird Egg Collector, and it continues with salt maker, dairy, barley, goat and sheep farmers, birch and mushroom forager, fisherman, Hardfiskur(dried wolf fish) producer and mussel harvester. Beginning the chapters with a conversation with the vendor, he creates an intimate connection. The Icelandic diet is heavy in fish, dairy and lamb - and, of course, available local produce.
Several recipes in this book include skyr, a cultured dairy product resembling thick Greek yogurt. Each recipe (81 in total) gets your creative juices (and salivary glands) flowing. Every image is as stunning as the Cured Arctic Char , Buttered Potatoes, Mixed Salad, and Smoked Fresh Cheese you see to the left. Go to Amazon and use the "Look Inside" feature for more. I don't know if Icelanders go Trick-or-Treating, but Halloween is just around the corner. Surprise the children with some Licorice Lava.
Photographs © by Evan Sung
Licorice Lava
Since the first day he opened Dill, Gunnar has been serving what he calls "sweet goodies." He often serves them before dinner as a way to build anticipation for the good things to come, and his Licorice Lava has been in the repertoire from the beginning. Perhaps no other sweet better represents the area of Lake Mývatn where Gylfi Yngvason smokes his arctic char. The otherworldly region is mapped by lava fields that stretch to the horizon of a world that feels more like the surface of the moon than somewhere on earth. Although the flinty texture of the Licorice Lava mirrors the porous lava stones that inspired it, don't be fooled by the airiness of this sweet. Its intense flavor will leave you wanting more.
Makes about 30 Bite-Size Rocks | Preparation time: about 1 hour
1-1/4 cups (250g) granulated sugar
1/2 cup (120ml) water
1-1/2 teaspoons egg whites
1/4 cup (30g) confectioners' sugar
3 grams licorice powder (see note)
8 drops powdered black food coloring (see note)
Nonstick cooking spray
Note: Both licorice powder and black food coloring are available at specialty baking stores or online. The only word of warning when using the food coloring is to wear gloves, as it will stain your hands.
1. Combine the granulated sugar and water in a tall, heavy pot. Place the pot over medium heat, and heat, stirring until the sugar dissolves. Once the sugar has dissolved, clip a candy thermometer to the side of the pan, stop stirring, and heat the mixture to 284°F (140°C).
2. Meanwhile, in a small bowl, whisk together the egg whites, confectioners' sugar, licorice powder, and food coloring until blended.
3. Line a heatproof bowl with aluminum foil, spray the foil with cooking spray, and wipe off the excess spray with a paper towel. 4. When the sugar mixture reaches 284°F (140°C), rapidly whisk in the egg white mixture until fully incorporated. Whisk at lightning speed to prevent the mixture from becoming a solid mass, letting the contents concurrently foam and rise to the top of the pot. As soon as it has reached its rising limit, which should take about 1 minute (including whisking time), immediately pour the mixture into the prepared bowl.
5. Let cool to room temperature, then break into bite-size rocks. The rocks will keep in an airtight container at room temperature for up to 1 week.
As the attraction of small-plate dining expands in Central PA (take note of recent changes just at Stocks on 2nd, the long-awaited Rubicon on North Street and Note opening in midtown) there's an established small-plates place you should know.
Andalusia in downtown Carlisle offers a delicious selection of small plates along with nightly specials, a great wine list as well as full-sized entrées for those so inclined.
This is an easy-going restaurant along Hanover Street in the heart of the borough. Close-by street parking is readily available, at least on weekends. There's both bar-area seating and dining room tables. The atmosphere is very casual.
Décor includes hardwood flooring offset by brightly-colored walls hung with original art and poster art under track lighting. Some seating includes up-against-the-wall banquettes.
Service was excellent, friendly without being annoying, informed without being pushy and more than willing to offer tips and suggestions on house favorites.
The place features Spanish and Moroccan tapas. And if you're wondering about the pairing, go look at a map. Andalusia is that southern region of Spain that's right across the Strait of Gibraltar from Morocco in North Africa.
Carlisle's Andalusia has a liquor license and knows how to use it. Wine selection is wonderful and, despite offering a full bar, I strongly suggest trying the Spanish wines offered by the glass or the bottle.
A caution: Small-plate dining can get dicey. Diners can run up a big bill in a hurry. But take your time and order as you go. I, for example, had mind, heart and stomach set on three specific tapas — they run roughly from $5 to $11 per plate — but after two (OK ... and sharing a third), I was too full to order another.
Paella de Mariscos
For starters, my dining partner ordered gazpacho, the classic Spanish chilled veggie soup served with house-made croutons and Spanish olive oil ($5 a-cup, $8 a-bowl). It drew thumbs up. Next, we ordered datiles con tocino — dates stuffed with almond and Spanish cheese and wrapped in bacon for $8. They were excellent.
I paired the dates with a Spanish white wine, Salneval Albarino, made from grapes grown in northwest Spain ($9 a-glass, $36 a-bottle). My partner opted for a glass of white sangria ($7).
Next came tortilla Espanola — a Spanish egg, onion and potato omelet served with alioli, a favorite Spanish mayonnaise made with olive oil, lemon juice and eggs. This was formed into an omelet, larger than I expected, more like a soft quiche. But it was wonderful. The alioli was an excellent addition, and it was all just $6.
It was followed by patatas bravas — a row of fried fingerling potatoes served on a platter lying atop some salsa and beside (thankfully) more alioli. This dish ($7) is so much better than anyone has any right to expect. It's just potatoes, right? Wrong. They were prepared to perfection. And both sauces combined to make for a delicious taste. (There was a moment when we were tempted to double-down and place a second order.)
Next there was koutban bel kefta — skewered marinated lamb with Moroccan sauce grilled with vegetables ($9), another choice dubbed a winner.
The tapas menu varies and there are nightly specials. Here's a sample of other tapas: Serrano ham and béchamel fritters; grilled bread with tomato, garlic and olive oil; sautéed mushrooms topped with Manchego cheese (from the La Mancha region of Spain); and grilled octopus with potatoes and olive oil.
Their full entrées include steak, Moroccan stew and usually a fish dish and a chicken dish.
There is, of course, classic paella made with rice and chicken or with seafood (shrimp, fish, squid, clams and mussels). Both versions are made to order and can take up to 35 minutes to be served. The price is $19 for two, $38 for four.
Dessert was a vanilla flan with caramel sauce ($6) and coffee. I recommend the flan and note there is also Moroccan sweet mint tea served with cookies.
What I like most about Andalusia is the restaurant's atmosphere, the variety of flavors in its small-plate offerings, the service and its excellent wine list.
This is great place for a group outing with lots of sharing. But it's also a great place for a table for two and something a little different.
26 N. Hanover St., Carlisle
Hours: 4 p.m.-9:30 p.m. Sunday through Thursday; 4 p.m.-10:30 p.m. Friday and Saturday.
Full service bar; accepts major credit cards; street parking.
Asalah Moroccan Cuisine on North Third Street in Harrisburg
Phantom followers know by now after all, it's been 27 years — that the Phantom not only enjoys new places, but also is a big backer of those who boldly try new things
In addition, I tend to support urban dining because Central PA's cities have so much to offer. When it comes to interesting restaurants, I believe there's no such thing as one too many.
And so I offer you Asalah Moroccan Cuisine. It opened in March in midtown Harrisburg along the Third Street corridor, one of the most eclectic and promising sections of the capital city.
Asalah (the name means "purity") is on the corner at 1014 N. Third St. in a spot that once housed Nick's (now in New Cumberland) and then the Soup Spot (which closed last year). It is next to Pastorante, a wonderful little homemade pasta place. It's also across the street from Good Taste Chinese Food.
The mix makes for a nice little international triangle of culinary choices. And for anyone of a certain age who grew up in Harrisburg, this is noteworthy.
And it's an act of bravery to offer Moroccan cuisine in a region where many diners rate national chain restaurants along fourlane highways as among their favorite places to eat. (I said the same about Arepa City, a great little Latin place on Harrisburg's downtown Second Street, when it opened in 2009, and it's still going strong.)
Asalah's atmosphere is a bit of a mix. There are 10 or so nice four-top tables on a short and carpeted riser running the length of the restaurant. Some tables are beside big windows overlooking Third Street. There's also a long counter and, sadly, a big-screen TV that was on during my dinner visit. Just seems like some low-volume Moroccan music would work better here.
But Asalah's owner, Brahim Gamal, who grew up in Morocco, greets diners personally and is more than happy to chat up his menu, explain his food and offer suggestions for newcomers. All his dishes are made in-house from scratch. All are reasonably priced. And Asalah's is BYOB. A couple can dine well and take a full meal's worth of leftovers home (all portions are large) for under $50.
The dinner menu is large. Pricing includes that ever-annoying "and 99 cents," so I'll be rounding up. Here are some basics.
Appetizers run from $3 for Harira soup — a Moroccan classic, tomato-based with lentils and chick peas — to $7 for a "trio of salad." This latter dish is plenty big for two to share. It is sautéed eggplant, marinated diced carrots with garlic and lemon, and grilled peppers with a cumin vinaigrette. It's quite good, flavorful and lighter than it looks. It would have gone well with some Moroccan bread. None arrived at any time. (There was a basket of what appeared to be white Italian bread brought out later but it seemed out of place, even lost, and went untouched).
Entrées are priced from $10 for a mixed vegetable dish with ginger sauce and served with preserved lemons and olives to $15 for lamb with prunes in a light honey sauce. Most entrées are $14 or $15. There's a chicken kabob with rice, a fish sharmoula tagine (served in a Northern Africanstyle earthenware pot) and Cornish hen with onion saffron sauce.
My dining partner had lamb tfaya tagine (which was lamb simmered in ginger and caramelized onions with raisins and cinnamon), $15. The dish came covered and was delicious, though the lamb tended toward tough.
I chose a Moroccan classic, chicken bastilla, which is essentially chicken pie and therefore technically, or at least in intent, not far from the classic Pennsylvania chicken pot pie. Except chicken bastilla is actually baked and pie-like. It comes in a light, crispy phyllo dough shell that's topped with powdered sugar and cinnamon. It's filled with chicken, egg and almonds and is different, if a little dry, and very tasty. At Asalah, it's $14 and big enough for two to share. I ate more than a lot and only ate about half. (Another caution: A side dish of yellow rice for $3 is large enough for two to share.)
I assume Asalah offers desserts, but none was offered because the level of service, which started out as very attentive, declined as our meal progressed. There is hot green tea with mint from the familiar curved Moroccan teapots. But we decided to pass.
Asalah is open for lunch, offering lamb or beef wraps, a chicken Caesar salad, a burger with Moroccan spices, beef or lamb sausage and more. And it offers take-out.
I worry about new restaurants offering ethnic cuisine. I want them to survive because culinary diversity is so desirable and good for any city or region.
If you've had Moroccan food, I think you'll like Asalah. And if you haven't, you should try it.
1014 N. Third St., Harrisburg
717.409.8965. Call for hours.
Accepts major credits; BYOB; street parking.
Pasta salad is a delicious and cool dinner, particularly during these warm late summer days. I love using multi-colored spiral pasta in salads, and have also had really good luck with Tinkyada's gluten-free rice pasta, which is available at Giant food stores in our area. Last night I used spiral and elbow-shaped rice pasta with chopped onion, red peppers, tomatoes, cucumbers, edamame, cubed sharp cheddar cheese, and (of course) Trader Joe's balsamic vinaigrette. The salad tastes better and better the longer you let it sit (covered) in the refrigerator.


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The CBOE Volatility Index rose yesterday, but the VIX futures all dropped.
The volatility index finished the day up 0.08 points to 14.59. It was higher in the morning as it got close to 15 and again heading into the bell. The S&P 500 finished just off its session lows, down 4.58 points to 1461.19.
The gain in the spot VIX was attributable mostly to the fact that it was a Monday and the SPX options were repriced after the weekend time decay. The two indexes usually move inversely.
The VIX futures were all down significantly. The September futures were down 0.80 points, or 5 percent, to their session low of 14.95. The October futures lost 0.50 points to 16.85.
Interestingly, the iPath S&P 500 VIX Short-Term Futures ETN (VXX) and other VIX-based exchange-traded products were higher going into the last 30 minutes. The VXX was up at $9.30 but closed at $9.07, down 0.11 points, or 1.2 percent on the day.
The VIX option volume picked up late in the day but remained below the average of the last couple of weeks. A little more than 324,000 contracts changed hands, with puts just outpacing calls. The VXX options turned over 163,000 times, with 95,000 calls.
More From optionMONSTER


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Marlana Doyle and Peter Chu talk with Bob Stevenson.
Artistic director Marlana Doyle and choreographer Peter Chu preview 2|2, a program of contemporary dance works presented by Houston Metropolitan Dance Company.
November 05th, 2013 11:42 AM
Marlana Doyle and Peter Chu talk with Bob Stevenson.
4343 Elgin Street, Houston, TX 77204
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- Uploaded
- Apr 18, 2012 | 4:24 PM EDT
- Daily 3rd Place April 20, 2012
If you liked this, check these out!
Author Comments
Rated 5 / 5 stars
Shepard was indoctrinated... by Buzz Aldrin!
Rated 5 / 5 stars
I like the front butt ending :P
Rated 5 / 5 stars
Wished I saw this video before I bought the game. It would have saved me a lot of time and money. Oh well, at least this alleviates the disappointment a bit...
Rated 4.5 / 5 stars
Never played ME before, saw the video, understood everything. Saved me $$$ and playing time. :D
Srsly, I just played the demo, vomitted, passed out, and then when I awoke I had the storyboard of this sitting on my lap.
Rated 4.5 / 5 stars
As short as it was, i laughed and lied it. It was funny, enjoyable, and well worth watching. Good show my friend, good show!


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Easy Spanish
- Mumsnet Reviews
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Your Reviews
"Super App especially to get your children speaking and practising Spanish…"
Easy Spanish is a a fabulous little app with a Cat who teaches you Spanish. My child has been playing this for hours. Yesterday was her first day in Year 1 and she even dressed the cat in its school uniform in Spanish and said look mummy that's me! Brilliant!Read moreLess
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oh those are cute!!
I love the Micky Bar and the 'Vader one!
I'm hoping to be able to get tickets for Seth's Da for his birthday. He's a long time Star Wars fan, and has never been!
Should be fun for them!
Welcome to our new home! It's a lovely and friendly place. If you haven't joined yet, do register. It's a great place to make friends and share all those Disney secrets!!
"It is the mark of an educated mind to be able to entertain a thought without accepting it. ~Aristotle
Poor ickle Ewoks.
Forum Rules


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Creator: Bernard Werber
Bernard Werber is a French author, famous for his novel Les fourmis (The Ants). His works include many novels, a play and one movie.
The books which compose The Ants' cycle:
- Les Fourmis (The Ants), 1991
- Le Jour des Fourmis (The Day of the Ants), 1992
- La Révolution des Fourmis (The Revolution of the Ants), 1996
- Le Livre Secret des Fourmis (The Secret Book of the Ants)
The books which compose The Science Adventurers' cycle:
- Le Père de nos Pères (The Father of our Fathers), 1998
- LUltime Secret (The Ultimate Secret), 2001
- Le Rire du Cyclope (The Laughter of the Cyclops), 2010
The books which compose The Angels cycle:
- Les Thanatonautes (The Thanatonauts), 1994
- LEmpire des Anges (The Empire of the Angels), 2000
The books which compose The Gods' cycle:
- Nous, les Dieux (Us, Gods), 2004
- Le Souffle des Dieux (The Breath of the Gods), 2005
- Le Mystère des Dieux (The Mystery of the Gods), 2007
Other books :
- Le Livre du Voyage (The Book of Travel), 1997
- LEncyclopédie du savoir Relatif et Absolu (The Encyclopedia of Relative and Absolute Knowledge), 2000
- LArbre des Possibles (short stories), 2002
- Nos Amis les Humains (play), 2003
- Nos Amis les Terriens (Our Friends, the Earthlings)
- Le Papillon des Étoiles (The Butterfly of the Stars)
- Paradis sur Mesure (short stories)
- Le Miroir de Cassandre (The Mirror of Cassandra)
Film :
- Nos Amis les Terriens (Our Friends, the Earthlings)
Bernard Werber works provides examples of :
- Aborted Arc: Several through the Gods cycle: Aphrodite's assaulter in The Breath of the Gods, Michael's previous clients life dropped in the third book, ...
- Action Girl : Mata Hari, Marilyn Monroe, Amanda
- Action Mom : Rose
- And I Must Scream: One of the main characters of The Ultimate Secret is a man suffering from locked-in syndrome and initially only able to communicate by blinking.
- Atlantis : LÎle de la Tranquillité (the Island of Tranquillity).
- Author Avatar: Both Jacques Nemrod (The Empire of the Angels) and Gabriel Askolein (The Mystery of the Gods) are science fiction writers similar to Werber himself.
- Author Tract : Michael Pinson votes white, in order to show that he agrees with democracy but not with the candidates.
- Badass Bookworm Edmond Wells, Michael Pinson, Raoul Razorbak.
- Be Careful What You Wish For: If your angel can't be there when you make a wish, you are parasited by a lost soul who grants your wish, but will take something in exchange.
- Bi the Way : Zeus.
- Canon Welding: His books take place in one universe. Posthumous character Edmond Wells from the Ants trilogy appears in The Penthalogy of the Sky and some characters share the same surname (like Jacques and Lucrèce Nemrod).
- Catch Phrase : Toi et moi contre les imbéciles! (could be translated as "You and me against the morons !")
- The Chosen One : Played right, the Educated. Subverted, Michael Pinson, who rather seems to be The Chosen Zero.
- Continuity Porn : Especially at the end of the cycle of Gods.
- Dan Browned : Bernard Werber uses to present some facts as real, whereas they just are suppositions or even things he imagined.
- Deadpan Snarker : Raoul Razorbak.
- Fainting Seer : Cassandre Katzenberg.
- Foreshadowing : The planet Red is imagined by Jacques Nemrod as a child, before being visited by Michael and the others.
- Good Parents : Jacques Nemrod parents.
- Grass Is Greener:
- Subverted with the main characters of the Pentalogy of the Sky, who keep seeking a better place, even when they are in Heaven or to Aeden.
- Fetnat leaved Africa and emigrate to France.
- Kim moved from Korea to France for this reason.
- Intelligence Equals Isolation : Michael Pinson, Jacques Nemrod.
- It's All About Me : Venus Sheridan
- Leaning on the Fourth Wall / Noticing The Fourth Wall
- Meaningful Name
- Wells is a pun on wells and is a reference to H.G. Wells and to Orson Welles. The character mentions that in the Angel cycle.
- Michael means Who is like God? , which defines Michaels quest.
- In French, Amanda reminds almond.
- Cassandre, who is a Seer, obviously.
- Esméraldas name is a reference to the character of Victor Hugo
- Fetnat Wades first name comes from the French abbreviation for national celebration, fête nationale. His parents, ineducated, thought it was a real French name.
- Orlando Van de Puttes last name means from the wells, but also sounds like the French words for wind of whore.
- Philippe Papadakis likes horses, as says his name (phil, love and hippos, horses).
- Venus comes from the Roman goddess of beauty, and this character is a top-model. Sheridan is Le Fanus first name.
- Véronique Papadakis is a photograph (vero, real and iconos, image).
- Our Angels Are Different : In the Angels cycle, guardians angels appear as attorneys-at-law, who defend their clients.
- Our Ghosts Are Different : All ghosts are lost souls, who can take the control of a human, especially a medium. They can disappear in the light when they are fought with the Power of Love.
- Power of Love : Literally.
- Rags to Royalty: Happen, among others creatures, to an ant in La Révolution des Fourmis. The ant soldier 103 683, in order to pass down her new knowledge about mankind, obtain to eat royal jelly. She grow wings, and she's since then known as Princess 103.
- Recursive Canon: The Thanatonauts, written by Michael Pinson in... The Thanatonauts.
- Recycled In Space Greek Mythology IN SPACE!
- Scenery Porn : Aeden.
- Screw the Rules, I Have Money! : Chris Petters
- Story Within a Story:
- The Rats in L'Empire des Anges
- The Dolphins in Nous, les Dieux
- Take That, Critics!: The Mystery of the Gods is full of this.


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AMSA's Core Purpose:
AMSA inspires a community of future physicians
through education and advocacy.
For more than 60 years, the American Medical Student Association has been committed to improving medical training and advancing the profession of medicine. AMSA members include medical and premedical students, residents and practicing physicians. They are future physician leaders who believe that health professionals and patients are partners in the management and maintenance of health, and that access to high-quality health care is a right and not a privilege.
AMSA Press Releases
AMSA in the News
Actively involved in the evolving face of medicine, AMSA is regularly mentioned in various media outlets.


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Friday, September 18, 2015
18 comments
Did you watch the second Republican Presidential Debate? Did you watch it carefully? Really, really carefully?
I bet something obvious evaded detection. I stared at his hair. I wondered if he wore a toupee. Then I realized that I had s... Read more
Saturday, August 29, 2015
9 comments
I know you like them here. However...
thebmoreboss.com/2015/08/29/weird-noises-our-house-makes-a-parable/ ... Read more
Tuesday, July 28, 2015
13 comments
The things we take for granted with respect to our health... today's example is vision.
So my Mom goes and finally has long-awaited and long-postponed cataract surgery.
Mind you her vision has always been awful; she has worn glasses si... Read more
Sunday, May 24, 2015
10 comments
Welcome back to a never-ending series of blogs about how I have turned going to the gym into a giant self-motivational game to keep my interest up and aligned with my goals for healthiness and weight loss. To understand all of this, I recommend ... Read more
Sunday, May 17, 2015
24 comments
Today's Washington Post has a wake-up call for all of us. If you joined Spark ever, for whatever reason, this means you. Just read this. Everyone. Now. Carefully.
www.washingtonpost.com/posteverything/wp/2015/05/15/ta... Read more
Saturday, May 16, 2015
9 comments
The second of this series of blogs wrapped up by introducing (or I hope, reintroducing you) to how to find the right range of heart rates to achieve an efficient cardio workout for your age. If you have not already, best is if you read these in... Read more
Friday, May 15, 2015
11 comments
Welcome back to an ongoing series of blogs about how I entertain myself, and keep my interest level up, at the gym. If you are reading these at all (and not just looking at the illustrations I ceaselessly troll the internet to steal), you shoul... Read more
Friday, May 15, 2015
11 comments
Humans are creatures of habit and I am no exception. I've made going to the gym an every workday habit. Not to push or prod, but maybe you should to... Read more
Thursday, May 07, 2015
19 comments
Friday, May 01, 2015
13 comments
Saturday, April 25, 2015
9 comments
Thursday, April 16, 2015
17 comments
Tax Return Day. Our accountant goes to e-file. He cannot because a federal return already has been filed using my SSN. Warning, Will Robinson, this is tax fraud. Worse, it probably is identity theft.
Read more
Sunday, April 12, 2015
8 comments
Wednesday, March 25, 2015
15 comments
Summer Camp, 1972.
Our bunk of 11-year-old boys goes on a hike and winds up in town. We pool our limited money and find we have exactly, to the penny, enough to spli... Read more
Sunday, March 01, 2015
10 comments
Remember me? This is not about nutrition, exercise, or weight loss. Oh, I need less, more and more respectively. There, it's a Spark blog. With that out of the way...
In the wake of Leonard Nimoy's recent passing, the Washingt... Read more


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It always feels good to find a killer band on this site. You guys must kill the fucking stage live.
Patiently waiting for you to make it to Ohio.. Some day.. :)
When we make it your way you will be the first to know. You n Ohio are worth the trip.


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DDD-Diagnostic A/S is well known within the nuclear medicine industry as world leading manufacturer of accurate and innovative gamma camera systems.
Focusing on Danish Design and Danish Quality, DDD has become market leader within nuclear cardiology as an OEM manufacturer working with the major international corporations, supplying diagnostic imaging equipment worldwide.
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We Image Your Needs
SPECT Camera for nuclear cardiology procedures.
CorCam is optimized for quick and seamless Myocardial Perfusion Imaging and is a highly reliable and well proven gamma camera.Read more
VA SPECT Camera, for general purpose nuclear medicine.
QuantumCam is a "no-nonsense" general-purpose camera with minimal room size requirement. The camera is combining the flexibility of a single head camera with the performance of a dual head.Read more
January 26-29, 2015
Arab Health 2015, Dubai, UAE
DDD representatives will be available for meetings
April 22-25, 2015
DGN, Deutsche Gesellschaft für Nuklearmedizin, Hannover, Germany
Booth #C9
June 6-10, 2015
SNMMI, Society of Nuclear Medicine & Molecular Imaging, Baltimore, USA
Booth #316
October 10-14, 2015
EANM 2015, European Association of Nuclear Medicine, Hamburg, Germany
Booth #228
Week 16: April 13-16, 2015
Week 37: September 7-10, 2015
Week 48: November 23-26, 2015
DDD Service Training
DDD Headquarters, Denmark
Thank you for visiting the DDD-Diagnostic Booth at the EANM'14 in Gothenburg. We look forward to seeing you next year in October at the EANM'15 in Hamburg!Read more