text:
|Publication number
|Publication type
|Application number
|PCT number
|Publication date
|Jun 10, 2008
|Filing date
|May 6, 2005
|Priority date
|May 7, 2004
|Fee status
|Also published as
|Publication number
|Roberto Conti
|Original Assignee
|I.M.A. Industria Macchine Automatiche S.P.A.
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (34), Referenced by (5), Classifications (13), Legal Events (3)
|External Links: USPTO, USPTO Assignment, Espacenet
The present invention relates to a blistering machine for producing blister packs.
In particular, the invention is advantageously applied to the production of blister packs containing pharmaceutical products, such as tablets, capsules, pills, pellets and the like, to which the following description will refer without loosing its general character.
At present, a known blistering machine M for producing blister packs, according to
Downstream of the closing station 8, along the feeding path A of varying course, there is also a station 9, where the continuous blister pack band NB is printed or punched, and a station 10, where the continuous blister band NB is pre-cut, to define pre-cut lines on the continuous blister pack band NB.
Afterwards, the continuous blister pack band NB with the pre-cut lines is divided, e.g. by shearing at a cutting station R, to define a plurality of single blister packs B.
Downstream of the cutting station R, the single blister packs B are collected and fed to a boxing +unit C, to be packaged in suitable boxes in known way.
Generally, the printing station 9, as well as the pre-cutting station 10 include a pair of opposed plates working alternately to move toward and away from the blister band NB.
Since the first band 2, as well as the second band 7, and consequently, the band NB, are fed continuously, it is necessary to make this continuous feeding of the band NB compatible with the alternate motion of the means in the printing station 9 and the pre-cutting station 10.
For this purpose, the machine M includes a bending roller 11, which bends the band NB downstream of the closing station 8 and makes it move along an acute angle curved portion of the feeding path A defining a loop K.
The idler roller 11, defining the loop K, is a so-called "dancing" roller, that is a roller, which is made oscillate between different working positions, in order to allow to make up for the continuous feeding of the band NB along the path A.
Although the above described configuration bending roller 11—loop K is efficient in making the continuous movement of the band NB compatible with the alternate movements of the stations 9 and 10, it constitutes a limit to the possibility of increasing the productive speed of the blistering machine M.
Moreover, this configuration increases the dimensions of the blistering machine M.
The object of the present invention is to propose a blistering machine, whose structure is simpler and more compact with respect to the known blistering machines, described above, which results in a considerable reduction of dimensions.
In particular, an object of the present invention is to simplify the structure and functionality of the printing and pre-cutting stations, so as to make them compatible with the feeding of the blister band, on which they are to work, so as to allow an increase in the production speed of the whole blistering machine.
Another object of the present invention is to improve the functionality of the systems for feeding band materials to a blistering machine.
According to the present invention, a blistering machine for producing blister packs includes a production line, which comprises consecutively at least one thermoforming station of a first continuous band of thermoformable material, in order to define a blister band with blisters containing products; a station for feeding said products and filling said blister band with the latter; a feeding station of a second band, feeding the second band continuously over said blister band filled with the products; a closing station, where the first blister band is sealed by said second band to obtain a blister pack band; a station, where the blister pack band is treated, and a cutting station, in which said blister pack band is cut into respective blister packs; the machine being characterized in that said production line extends, at least beginning from said products feeding station, along a continuous feeding path, substantially horizontal; along said path, said treating station is defined by at least one printing/debossing station for said blister pack band, which includes printing/debossing means, moving continuously towards and away from the blister pack band, following the latter along said path.
The technical features of the invention, according to the above objects, are clearly understood from the contents of the claims below, and the advantages of the invention will be better seen from the following detailed description, with reference to the enclosed figures, which show a preferred embodiment, as a pure, not limiting example, in which:
With reference to
For simplicity of the description and clarity of the comparison between the machine M1 proposed by the invention and the machine M of the prior art, the constituent elements of the machine M1 shown in
Thus, the blistering machine M1 is defined by a production line including a station 101, where a first continuous band 2 of thermoformable material (e.g. PVC) is thermoformed, so as to obtain a blister band 102 with blisters 103 containing products 104; the blister band 102 being fed in a substantially continuous way along a predetermined feeding path A1; a station 105 for feeding the products 104 having a unit for filling each blister 103 with a relative product 104; a feeding station 106 of a second band 107 (e.g. aluminium), feeding the second band continuously over the blister band filled with the products; a closing station 108, where the first blister band is closed by the second band 107 by heat sealing, to obtain a continuous blister band NB1.
Downstream of the closing station 108, along the linear feeding path A, the machine M includes also a processing station 200 for the continuous blister band NB1, defined by at least one station 109, where the continuous blister pack band NB1 is printed or punched in order to apply thereon codes and/or marks, and preferably, a station 110, where the continuous blister band NB1 is pre-cut/incised, to define pre-cut lines on the continuous blister pack band NB1.
Afterwards, the continuous blister pack band NB1 with the pre-cut lines is divided, e.g. by shearing in a cutting station R1, to define a plurality of single blister packs B1.
Downstream of the cutting station R1, the single blister packs B1 are collected and fed to a boxing unit (known and not shown), to be packaged in suitable boxes in known way.
Comparing the machine M1 of
In other words, just a single sight allows to notice that the production line of the blistering machine M1 is horizontal, that is it is structured in a simpler and compacter way, and consequently, it reduces considerably dimensions normally occupied by the machine M of the prior art.
According to
The roller 112, situated at the lower level, is a driving roller having seats (not shown) for coupling with the blisters 3 of the blister band 102, while the upper roller 113, situated opposite the roller 112 and cooperating therewith, is a heated sealing roller.
In particular, it is to be noted that during the feeding along the horizontal path A1, the pulling roller 112 is completely coupled with the blister band 102 in a single line corresponding to a line TG of contact with the sealing roller 113.
Still according to
The group 114, including a pair of rollers 116, 117, facing each other, allow the pair of bands 102 and 107 to advance horizontally with the best tension, thus allowing an efficient mutual coupling of the bands 102, 107 in the station 108, without slipping and with the best setting and pulling of the blisters 103 by the seats of the roller 112, although the band 102 can adhere to the roller 112 only in correspondence to the contact line TG.
According to
In particular, as it can be seen in
The station 109 includes also means 135 for punching/printing the band NB1, while the station 110 includes means 136 for incision/pre-cutting of the blister band NB1 (the means 135 and 136 are of known type and are indicated with broken line in
Each station 109, 110 includes also means 137 for operating and controlling the supporting elements 133 and 134, to define an alternative working cycle (partially seen in
According to
From the structural point of view, each support element 133, 134 includes a plate, to which relative punching/stamping and incision/pre-cutting means 135 and 136 are connected.
Each plate 133, 134 is integral with a support shaft 119 and 120 housed inside a framework 121.
Each of the shafts 119, 120 are acted on by crank means 137 and means 122 of reciprocal parallel alignment of the pair of opposite plates 133 and 134.
More in detail, the alignment means 122 include two arms 123, 124, rigidly connected to relative supporting shafts 119, 120 in correspondence to the end, which is most distant from the plates 133 and 134.
The two arms 123 and 124 are slidingly coupled one inside the other to define a telescopic system, which avoids a rotation of the support shafts 119 and 120 on their axes, maintains the latter parallel to each other, all this during the operation of the crank means 137.
The crank means 137 include a tubular element 125, 126 for each shaft 119, 120, which is partially housed inside the tubular element 125, 126.
Each tubular element 125, 126 is connected to a relative ring 127, 128, toothed outside and situated in correspondence to an end of the tubular element 125, 126, which is most distant from the plates 133, 134.
Each toothed ring 127, 128 is set in engagement with a toothed roller 129, powered by the operating means 118 (partially shown in
According to
According to
Practically, during the use, the processing steps are performed on the band NB1 feeding continuously along the horizontal path A1.
This is possible due to a working cycle (visible for prefixed moments in
Then, immediately after having touched the band NB1 (
The last step of the working cycle finishes with a maximum moving away of the two plates 133 and 134 and a prefixed discordant feeding of the plates 133 and 134 (
The trajectory T reversally performed defines the first working step, in which the two plates 133 and 134 move close to the band NB1, to perform the relative treatments on the band NB1.
Consequently, the blistering machine M1 structured in this way reaches the objects, due to a simplified production line, which assures a compact structure, together with a simple arrangement and operations of the parts constituting the punching/printing station and, respectively the incision/pre-cutting station, operations which are perfectly compatible with the continuous feeding of the bands.
The proposed invention is doubtlessly advantageous for the dimensions, the finishing quality of the obtained blister packs, as well as for the possibility of increasing the production speed.
The so conceived invention is susceptible of many changes and variants, all remaining within its inventive concept. Moreover, all the details can be substituted by technically equivalent elements.
|Cited Patent
|Filing date
|Publication date
|Mar 29, 1962
|Mar 1, 1966
|Fmc Corp
|Machine for operating on moving workpiece
|Jun 30, 1964
|Sep 26, 1967
|Sta Hi Corp
|Packaging machine
|Mar 17, 1964
|Nov 28, 1967
|Powell Alvin M
|Aug 6, 1965
|Aug 20, 1968
|Total Packaging Inc
|Thermoplastic packaging machine
|Mar 11, 1966
|Apr 15, 1969
|Shozo Omori
|Method for automatically packaging solid articles and apparatus therefor
|Sep 25, 1973
|Dec 3, 1974
|First Dynamics Inc
|Machine for producing filled two-lidded plastic containers with a drinking straw and a puncturable depression in each lower lid
|Mar 16, 1973
|Apr 1, 1975
|Lehigh Press
|Packaging method and apparatus
|Jul 25, 1975
|Jul 5, 1977
|Multivac Sepp Haggenmueller Kg
|Vacuum packaging machine for the production of packages from packaging material webs
|May 9, 1977
|Dec 27, 1977
|Pak-A-Matic, Inc.
|Skin packaging machine with travelling vacuum frame
|Jul 25, 1975
|Jan 24, 1978
|Multivac Sepp Haggenmueller Kg
|Vacuum packaging machine for the production of sealed packages
|Nov 28, 1977
|Apr 29, 1980
|I.B.P. Industrie Buitoni Perugina S.P.A.
|Apparatus for producing nearly parallelepipedal packaging containers
|Jul 31, 1978
|Nov 18, 1980
|Ashley-Butler, Inc.
|Apparatus and process for the manufacture of disposable thermometers
|Aug 9, 1979
|Dec 23, 1980
|W. R. Grace & Co.
|Method and apparatus for making a reclosable package
|Dec 7, 1983
|Jan 14, 1986
|Pfankuch Claus K
|Method and apparatus for enveloping articles with a plastic foil or the like
|Oct 3, 1986
|Feb 23, 1988
|Newpack S.P.A.
|Automatic packaging machine
|Sep 25, 1987
|Apr 11, 1989
|Sanford Redmond Inc.
|Compact form-fill-seal machine for automatic production of sealed packages
|Jan 27, 1987
|Jan 23, 1990
|Josef Uhlmann Maschinenfabrik Gbmh & Co. Kg
|Method and device for the length rectification of a foil strip of a material which shrinks during cooling in machines for the production and separation of packages
|Oct 6, 1988
|Feb 6, 1990
|Curwood, Inc.
|Continuous motion package forming machine
|Jun 8, 1992
|Dec 14, 1993
|Massimo Marchesini
|Device for sealing a film onto a blister band, particularly a polypropylene band
|Oct 6, 1992
|May 3, 1994
|Kraemer & Grebe Gmbh & Co. Kg Meschinenfabrik
|Apparatus for the manufacture of a package
|Nov 8, 1994
|May 21, 1996
|Epstein; Moshe
|Vacuum-packaging machine with translating tools
|Mar 15, 1996
|Nov 11, 1997
|Hitech Systems S.R.L.
|Heat sealing device
|Jun 5, 1997
|Aug 29, 2000
|I.M.A. Industria Macchine Automatiche S.P.A.
|Method and device for heat-welding a covering band made of thermoplastic material to a blister band, with control and regulation of the longitudinal centering
|Apr 22, 1998
|Jan 30, 2001
|Kawashima Packaging Machinery Ltd.
|Method of controlling end seal time in bag-making, filling and packaging machine
|Mar 13, 1998
|Jan 1, 2002
|I.M.A. Industria Macchine Automatiche S.P.A.
|Apparatus for printing, cutting, cropping of blister packs obtained from a blister band
|Dec 27, 2000
|Jan 20, 2004
|I.M.A. Industria Macchine Automatiche S.P.A.
|Method and an apparatus for forming blisters in a band for making blister packs in blistering machines
|Aug 21, 2003
|Jan 18, 2005
|Illinois Tool Works Inc.
|Method and apparatus for controlling zipper tension in packaging equipment
|Oct 24, 2002
|Sep 13, 2005
|I.M.A. Industria Macchine Automatiche S.P.A.
|Method and machine for producing blister packs
|Dec 29, 1977
|Mar 20, 1979
|Mahaffy & Harder Engineering Co.
|Continuous movement packaging machine
|Jun 27, 1970
|Jan 5, 1972
|Title not available
|Aug 1, 1974
|Feb 19, 1976
|Multivac Haggenmueller Kg
|Vacuum packaging machine producing sealed packs - has continuous feed of one material web and second drawn discontinuously
|Oct 20, 1981
|May 11, 1983
|Iwk Verpackungstechnik Gmbh
|Packaging machine
|Sep 6, 2002
|Mar 18, 2004
|Convenience Food Systems Wallau Gmbh & Co Kg
|Verpackungsmaschine mit einer Verfahreinheit
|Oct 24, 2002
|May 1, 2003
|I.M.A Industria Macchine Automatiche S.P.A.
|A method and machine for producing blister packs
|Citing Patent
|Filing date
|Publication date
|Mar 9, 2007
|Feb 17, 2009
|Alkar-Rapidpak, Inc.
|Form-fill-seal web packaging system with sealing station
|Jan 3, 2012
|Extreme Packaging Machinery, Inc.
|Film sealing and wrapping machine with rotary cut and seal jaw
|Nov 30, 2011
|Jan 7, 2014
|Extreme Packaging Machinery, Inc.
|Film sealing and wrapping machine with rotary cut and seal jaw
|Apr 21, 2009
|Oct 21, 2010
|Raymond Uttaro
|Film Sealing and Wrapping Machine With Rotary Cut and Seal Jaw
|Mar 29, 2012
|Raymond Uttaro
|Film sealing and wrapping machine with rotary cut and seal jaw
|U.S. Classification
|53/131.3, 53/131.5, 53/374.6, 53/559
|International Classification
|Cooperative Classification
|European Classification
|Nov 1, 2006
Owner name: I.M.A. INDUSTRIA MACCHINE AUTOMATICHE S.P.A., ITAL
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:CONTI, ROBERTO;REEL/FRAME:018549/0667
Effective date: 20061005
|Nov 25, 2011
|Fee payment
Year of fee payment: 4
|Nov 26, 2015
|Fee payment
Year of fee payment: 8


text:
Hotels in Grande-Terre
Search all hotels in Grande-Terre
Trending now in Guadeloupe (islands)
- Most bookedHotel Fleur d'Epée
145 people looked at this hotel in the last hour
Most recent review
"The hotel's staff were extremely friendly and accommodating. The food at the hotel was delicious and the dinner buffet was great value for money. At the time the pool was under repairs but it looked very beautiful. Only downside for me was that there wasn't much room around the bed to move around..."
A Traveller, Sep 2015, IE
139 people looked at this hotel in the last hour
Most recent review
"I had a very pleasant stay. My room was close to the beach. The facility was quiet, relaxing. Staff was friendly and efficient. Buffet food was abundant, delicious. Reception desk staff was efficient, courteous. "
A Traveller, Jul 2016, US
137 people looked at this hotel in the last hour
Most recent review
"Staff was nice, the place to take breakfast is amazing. it's better to rent a car even the hotel is close to very nice restaurants. Hotel looks old but very cosy. I rent a studio and there were cleaning it everyday"
A Traveller, Apr 2014, GB
132 people looked at this hotel in the last hour
Most recent review
"Had a last minute layover in Guadalupe due to hurricane. I speak zero french, but the hotel staff was very accommodating and willing to help us find some food and a taxi. The hotel is nice, quiet, walking distance to a couple restaurants, mcdonalds, KFC."
A Traveller, Aug 2015, US
130 people looked at this hotel in the last hour
Most recent review
"The hotel experience was good as I only stayed for one night. However, my hotel had no towels, and they carte in the room which provide information, etc, was dirty. This definitely need to change. There was food all over the thing. The check-in person (male) never smiled and is a bit unpleasant s..."
A Traveller, Sep 2015, US
128 people looked at this hotel in the last hour
Most recent review
"vacation originated in Dominica and was rearranged by TS Erika. We needed a place to overnight in Guadeloupe while we waited for a flight. The hotel was very accommodating, arranged for a taxi to meet us at the ferry and to bring us to the airport the following day. I did think I read they had a ..."
A Traveller, Sep 2015, US
106 people looked at this hotel in the last hour
Most recent review
"My room had a small balcony with the view on the Marina. Good surprise !"
A Traveller, Aug 2013, US
84 people looked at this hotel in the last hour
Most recent review
"Great pool, small beach. Rooms were large but not in greatest shape. Property was very pretty and it was great to stay near the marina and have options for dinner, shopping, etc. we really enjoyed this hotel and would stay again."
A Traveller, Feb 2016, US
24 people looked at this hotel in the last hour
9 people looked at this hotel in the last hour
Map of hotels in Grande-Terre
- Ste-Anne Beach
- Plage de Gosier
- Plage Caravelle
- Guadeloupe National Park
- Plage des Caraibes
- Plage de la Malendure
- Casino du Gosier
- Point des Chateaux
- Grande Anse Beach
- Deshaies Botanical Garden
- Golf International de Saint Francois
- Destreland
- Cathedral Basilica of Our Lady of Guadeloupe
- Pointe Tarare
- Place de la Victoire
- Plage des Raisins
- Fort Louis Delgres
- Anse du Souffleur
- Anse de la Gourde
- Musee Saint-John Perse
What you should know about Grande-Terre
Are you looking for a cheap Grande-Terre hotel, a 5 star Grande-Terre hotel or a family friendly Grande-Terre hotel? You just landed in the best site to find the best deals and offers on the most amazing accommodations for your stay.
When you search for hotels near Grande-Terre with Hotels.com, you need to first check our online map and see the distance you will be from Grande-Terre, Guadeloupe.
Our maps are based on hotel search and display areas and neighborhoods of each hotel so you can see how close you are from Grande-Terre and refine your search within Guadeloupe (islands) or Guadeloupe based on closest public transportation, restaurants and entertainment so you can easily get around the city. All the hotels details page show an option for free or paid onsite parking.
If you wish to see the hotels with the highest featuring discounts and deals near Grande-Terre, simply filter by price/ average nightly rate. We recommend you filter by star rating and read our genuine guest reviews so you can get the best quality hotel with the best discount.
One of the new features on Hotels.com guest reviews is that also show reviews from Expedia for Grande-Terre hotels and the TripAdvisor Grande-Terre hotels reviews so you can make sure that you checking with a reliable source. See the review scores on our Guadeloupe (islands) hotel information pages.
Make the most out of your family vacation when you book your accommodation with Hotels.com – book your hotel near Grande-Terre, Guadeloupe (islands) after reviewing the facilities and amenities listed for each hotel.
After booking your hotel near Grande-Terre, expect to receive your reservation confirmation in the mail in less than 10 minutes. The confirmation email contains more information on all nearby attractions, local directions and weather forecast, so you can better plan the days during your trip.
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The best hotel deals are here: We have Grande-Terre hotel deals, Grande-Terre last minute deals and offers to get you the cheapest Grande-Terre hotel with our lowest price guarantee.

subset: commoncrawl


text:
Loco Roco
New details and direct feed video footage!
Download or Stream Video
Check out exclusive new direct feed gameplay footage!
In our recent interview with Loco Roco director Tsutomu Kouno, Kouno described his game as having an "easy going feeling," looking "goofy" and at its core being "a feeling comfortable game" -- not exactly phrases thrown around to describe a typical 2D platformer. But then, Loco Roco is anything but typical, and as much as it's a platformer, it's also a roller coaster. We recently had a chance to check out a new level of the game at Sony's pre-E3 event in Los Angeles.
For those who haven't been following the game, it's a colorful 2D side-scroller on the PSP where players use the L and R shoulder buttons to tilt the ground in either direction and cause the main character (a blob) to roll around -- like Super Monkey Ball but in 2D, basically. And we refer to it as a roller coaster since the levels are not strictly designed for players to jump around on enemy heads like in a typical platformer. Instead, making it through the levels using the creative design is as important as facing any challengers that get in your way.
For example, in the new level we tried at Sony's event, there was a sequence where the main character (which can break apart and reconnect to move around) got moving quickly and flung into the air, landing in a funnel which only had enough room to drop out a little bit of the blob at a time -- like the funnel was filled with cookie dough and spitting out enough for each cookie bit by bit as the area below collected all the pieces at the bottom. It's a sequence that doesn't present any challenge or use for the player, but is just a stylish way to move through the level.
Players should be careful to not move through the game too quickly, however, as there will be three Mui Mui characters on each stage that can be collected to find unlockables in the game. Also, whenever the main character is near a secret door that it can bash through, the tentacles on its head will start reacting and moving around to signal you to slow down and search that area, adding a bit of exploration to the ride that is much of the game.
It'll be interesting to see how Loco Roco mixes things up in its later levels, as what we've seen is incredibly entertaining and charming, but seems to be pretty straightforward. Will there be much challenge or a reason to play the game more than once? We're hopeful, given the quality shown in what we've seen on the game, but we'll have to wait to see more to know for sure. Head over to our downloads page to check out new direct feed video footage of the game, and look out for the game in stores this summer.
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- Game:
- LocoRoco
- Platforms:
- Genre:
- Miscellaneous
- Publisher:
- Sony CEA
- Developer:
- Sony Computer Entertainment
- ESRB Rating:
- Rating Pending
- Release Date:
- 09/05/2006
- Also Known As:
1UP Editor Score: B
Average Community Score: B+
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Created by: Stephano Nevarez
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Created by: Luke Bentley
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text:
Jean-Adelphne Lasm's lawyer claims driver provoked violent attack on Gold Coast bus
- From: The Courier-Mail
- March 24, 2014
THE man accused of a shocking attack on a Gold Coast bus driver was provoked, his lawyer has claimed.
Jean-Adelphne Lasm, 20, handed himself in to authorities on Sunday afternoon and faced Southport Magistrates Court on Monday charged with serious assault and breach of bail.
His defence lawyer Evan Cooper told the court the bus driver had been the aggressor in last Friday's violent encounter.
Mr Lasm's application for bail was opposed by police, but Magistrate Michael O'Driscoll reserved his decision until he can view video footage of the incident.
Mr Lasm is scheduled to reappear in Southport Court on Tuesday.Originally published as 'Bus driver basher was provoked'


text:
FabioView In iTunes
To preview a song, mouse over the title and click Play. Open iTunes to buy and download music.
Fabio is the pioneering breakbeat DJ who, along with Grooverider, brought drum'n'bass into the British club scene. A DJ since the early '80s rare-groove and hip-hop periods, he was born in London and grew up in Brixton. Though he went to college for awhile and worked as an insurance agent, his burgeoning mixing career soon took center stage. A soul fan and early friend of fellow DJs Colin Dale and Tim Westwood, Fabio first made his name on the pirate station Phase 1 and got hooked on house music by 1986. With Grooverider, Fabio hosted several popular after-hours house events during the late '80s. During the early '90s, he formed two of the seminal club-nights for drum'n'bass, Rage and Speed. At the former, he and Grooverider provided the early darkside to hardcore techno while the latter saw Fabio and L.T.J Bukem charting the course of an increasingly experimental-minded scene. Though he concentrated on mixing while Grooverider added production credits to his résumé, Fabio and his Creative Source label proved crucial to the early development of producers like Alex Reece, Wax Doctor and Hidden Agenda. He was also slotted to mix the second volume in the mix-album series Promised Land. ~ John Bush
Top Albums
Top Songs
Top Books
Birth Name:
Fitzroy Heslop
27 September 1965 in London, England
Years Active:
'80s, '90s, '00s


text:
Victorian Tunnels Found in Ireland's Anglo-Norman Castle
Thursday, March 06, 2014
The News Letter. The restoration and renovation work will open the castle's dungeons and the ammunition room to visitors.COUNTY ANTRIM, NORTHERN IRELAND—Excavations at Carrickfergus Castle by a team from Queen's University have revealed a Victorian-era tunnel into the Great Hall of the 800-year-old fortification. Environment Minister Mark H. Durkan has granted the team another month to investigate the areas that had been disturbed by the Victorian diggers, including what could be medieval walls. "From the Victorian works through to medieval pottery from Carrickfergus, Britain and even France, these finds will help bring this site to life," he told
Pirates of the Caribbean, evidence for the oldest Irishman, Iron Age Swiss cheese, India's cannabis frescoes, and the Silk Road route to Nepal


text:
20% off sitewide. Don't keep your cart waiting. Use SCREAM20
Iris flower design inspired by Japanese textiles.
asian flower circle japanese iris
Beautiful Amy I love the design. Hope all is well with you.
Thanks Vickie, and for the fave too! I'm well enough, just busy. Hope you're well too, are you back home from Calif now? I've been ignoring the mingtees site, time to pay it some attention.
Lovely work Amy; nice to see you putting up stuff again
Thanks, Mui-Ling! Been so long since i paid attention to the mingtees site, it's triage now, and basically redos for starters. I'm still waiting for them to get allover printing on tees here, then i have a bunch of new stuff i want to do then.
I am still in Ca. going up on the 15th but I am returning the 29th to live for the winter at least.
Beautiful work Amy!!
Thanks Rainy!
Congrats this is great
Thanks Vickie! Didn't know that was your group!
Thanks so much for the feature!
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Arsenal Message Board
you are viewing a single comment's thread.view the rest of the posts
Forget defense...
you really must stop the glue sniffing clubgitmo,
it may help you have a balanced veiwSort: Newest | Oldest | Most Replied Expand all replies
A Yahoo! User Sep 13, 2006 17:26 Flag
Go away Git. No one wants to hear you.
Johnny you say our defence can't stop top European clubs from scoring. This is the same team that kept clean sheets against Real Madrid and Villareal home and away. This is the same team that conceded two very late goals against Barca when down to 10 men. With Gallas in the team most would say our defence is now stronger.
Will everyone stop going on about our defence. Our problem lies with us not taking our chances, not our defence.
- 1 Reply to A Yahoo! User
Playing away without Henry I think a 41212 formation would serve us well with a diamond formation in the heart of the midfield and any two of RVP/Ade(proper short form of Adebayo) /Batista as the attacking bar on top of the midfield diamond.
I believe we'd likely play a cautious game with a lot of midfield possesion of the ball and hope to catch Hamburg on a counter attack.
Arsenal should be able to play this one without too much pressure on the boys and come away with a good result.


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Saturday, October 30, 2010
"Highly qualified teacher" rules protect the status quo
If you enjoy the article, please pass it along to others who might be interested. Thanks, as always, for reading.
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text:
Free personalized radio that
plays the music you love
Scattered At Last
Features of This Trackheavy use of samples
electronica roots
ambient soundscapes
unsyncopated ensemble rhythms
vocal samples
use of modal harmonies
emphasis on instrumental performance
a slow moving bass line
a variety of synth sounds
heavily effected synths
synth swoops
synth heavy arrangements
staccato synths
an experimental musical style
a wet recording sound
subtle use of noise effects
tripped-out production
thickly layered production
These are just a few of the hundreds of attributes cataloged for this track by the Music Genome Project.show more
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Just in time for the holiday travel rush, FlightCar is expanding to the Los Angeles airport. The why-don't-you-rent-out-your-car-while-you're-away carsharing service started in San Francisco and is also available in Boston. Now the money-making scheme will be on offer at the world's sixth-busiest airport, which could mean lots of potential customers. Especially since you can now get information through the new FlightCar smartphone app, which launched yesterday.
FlightCar App
- Volvo shoots for self-drivers by 2021
- Jeep spends $1 billion on factories
- Find Parts & Accessories for your vehicle!
- Obama rolls out new EV plan
- Infiniti dealers ranked best, Tesla worst
- Compare Volvo XC90 and Lincoln MKX


text:
Click here to print the obituary below
Raymond L. Atzenhoefer
ATZENHOEFER Raymond L. Atzenhoefer, 66, of Reynoldsburg, died suddenly as a result of an accident on August 3, 2012. Born October 9, 1945 to the late Herman and Elsie (Slaughter) Atzenhoefer in Akron. Ray graduated from Bealsville HS before starting his career at NCR and retired from there after 40 years. He was a wonderful man and loved by all who knew him. Ray is survived by his wife, Joyce (Downing) Atzenhoefer; son, Alan (Lori) Atzenhoefer; daughter, Jackie Atzenhoefer; step-children, Randy (Lisa) Reese, Deborah Reese, Kristin Bickel; eight grandchildren; brothers, Ronald, Herman (Mary) and Denny (Tammy) Atzenhoefer; sister, Marilyn (Mike) Cassidy; and many nieces and nephews. A Memorial Gathering will be held at the PFEIFER FUNERAL HOME, Reynoldsburg, THURSDAY, August 9, 2012, from 6-7:30 p.m. with a Celebration of His Life starting at 7:30 p.m. Online condolences available at
Funeral Home
Pfeifer Funeral Home - Reynoldsburg
7915 E. Main Street
Reynoldsburg, OH 43068
(614) 755-9500
Published in The Columbus Dispatch on Aug. 7, 2012


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|Message view
|« Date » · « Thread »
|« Date » · « Thread »
|"Peter Crowther" <Peter.Crowt...@melandra.com>
|RE: Tomcat randomly hangs
|Fri, 26 Jan 2007 15:23:37 GMT
> From: Brian Cross [mailto:firstname.lastname@example.com] > The only tool I found was > memtest86 but it looks like you need access to the machine to > use it. > Unfortunately the machine is in another state and I just > manage it via > ssh. I will see if I can find any other tools that I can run > via ssh. Unlikely. Memory testers need to run below OS level, as they need to be able to get at the raw hardware to (for example) turn off error correcting on ECC memory. If you do end up being able to do this, I recommend memtest86+ over the original version - the + is significant. - Peter --------------------------------------------------------------------- To start a new topic, e-mail: firstname.lastname@example.com To unsubscribe, e-mail: firstname.lastname@example.com For additional commands, e-mail: email@example.com
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A Dodge Charger Pursuit police car is a rather unwelcome sign in your rearview mirror. Especially if you've got an eye towards criminal pursuits and a mind to press your luck and your throttle pedal to make a run for it. Now, you better ask yourself... do you feel lucky, punk? Do you? We know what you're thinking. Is that Mopar-equipped Dodge Charger carrying the 292-horsepower 3.6-liter Pentastar V6, or does it have the 390-horsepower 5.7-liter Hemi V8 under the hood?
2012 Dodge Charger Pursuit
- Volvo shoots for self-drivers by 2021
- Jeep spends $1 billion on factories
- Find Parts & Accessories for your vehicle!
- Obama rolls out new EV plan
- Infiniti dealers ranked best, Tesla worst
- Compare Volvo XC90 and Lincoln MKX


text:
Vladimir Putin is pleased with himself. Having grabbed the Crimean peninsula, fomented a separatist movement in east Ukraine and rolled his tanks across an unguarded border, he has now, with the help of two European leaders, frozen the continent's most volatile conflict. There may well be a kind of peace in Ukraine over the coming days, but it will be on terms largely set by the Kremlin.
The ceasefire, if it is implemented and upheld, will bring welcome relief to many civilians. The suspension of hostilities is of course vital for the many thousands caught in the crossfire. The most


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His name is spelled Jorge for future reference xD
From: chirf | #003His name is spelled Jorge for future reference xD
I have a feeling that 80% of the people who played halo never read the books. thats not a bad thing, just kinda interesting when people comment and speculate on something that the other 20% know is going to happen lol
From: JamesOwnzMaz | #006Bungie doesn't really care about the books really... most of the stuff in there isn't Canon and that's probably going to include Fall of Reach once Halo: Reach is released.
You are not allowed to request a sticky.


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As you prepare for the start of the semester, we have some helpful info about the Section Merge Tool, adding a TA to your course, FYI's about Course Copy and Section Merge, and making your course available to students.
Did your Section Merge Tool option disappear? After some updates over the holiday break, we found that module reverted back to an optional, rather than permanent module. Simply choose "Add Module" from your Blackboard landing page. Then search for "Section Merge" on the left hand side of the page to add it back…
How to Add a TA (or User) to Your Course
Students are populated from feeds we get from Banner, so we'll take care of adding students. Adds and drops are also managed when we update the enrollment feeds. Do you need to add a TA (or a Course Reviewer or another role) to your course? The two screenshots below show how that is done. Occasionally, it still does not work for instructors so please do not hesitate to ask one of us to add the user for you – we're happy to do so.
If you know the exact user ID, you can add it to the Username whitebox area. If not, or you are not sure, click the Browse button as in the screenshot below.
Important Reminders When You Course Copy and/or Section Merge
- Course Copy –
- Try to do it once; avoid multiple course copies or repeating the process. Course copying in pieces can result in problems (duplicate content, gradebook issues such as orphan columns that cannot be removed). Contact us with questions or issues.
- Here's an "ideal" course copy, if you want all content and assessments/assignments included: Select All. UN-check Announcements. Choose the second radio button for Discussion Board (if you use the DB). Submit. That's it.
- P.S. Your destination course ID should end in 201630, meaning Spring of 2016.
- Section Merge –
- Your destination course ID should end in 201630, meaning Spring of 2016.
- If you found you merged the incorrect sections, do not choose Remove to make the change! It will remove/wipe out your course completely. Choose Modify, then dissociate or un-merge. Or, contact one of us and we'll sure help.
Make Your Course Available to Students
We do not automatically turn your course on for students because you may want the course available one or two weeks before class starts, or you may want to wait until the first day of the semester. It's the most common question we get from students pre-semester: "Why don't I see my course in Blackboard?"
To make your course available, go to your course > Control Panel > Customization > Properties > SET AVAILABILITY > Make Course Available > Yes. And please go back to your Fall 2015 courses and choose No for availability.
Your Blackboard Team…
Matt Long email@example.com
Cindy Bowers firstname.lastname@example.com
Adam Brewer firstname.lastname@example.com


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Beko HIC64402T Ceramic Hob, Black
Product information
Please note: This product is not available in our shops for viewing. However, you can still place your order in store.The Beko HIC64402T is a 4-zone, 60cm black ceramic hob with sleek front touch electronic controls. There are 4 rapidlite heating zones which are fast and energy regulated.
Each zone has between 1 and 9 power levels for optimum cooking. If the hob is left on for a prolonged period, an auto shut off feature provides peace of mind.
Also featuring an on/off indicator light as well as a timer and buzzer for added flexibility.Child lock and an easy wipe clean hob surface top of this model.
- Aperture needed Information The size of the hole needed for the appliance to fit
- W56 x D49cm
- Brand
- Burner Power Information Heat output of each burner; the higher the kilowatt, the hotter and more powerful the burner
- 1x 1.2, 1x 1.5, 1x 1.7kW, 1x 2.2kW
- Control Position
- Front
- Dimensions
- H5.5 x W58 x D51cm
- Eligible for International Delivery
- Finish
- Black
- Fuel Type
- Electric
- Model name / number
- Number of Burners
- 4
UK delivery
- Delivery in 7 days from our supplier
International delivery not available
We want you to be happy with your purchase. If you're not, depending on the type of product, you can make free returns in the UK via John Lewis shops, Royal Mail, Collect+, or MyHermes. If you need to arrange collection of large or heavy items, call us on 03456 049 049. For international returns queries, call us on +44 1698 545 454. Find out more about returns.
You'll find returns information on your delivery note. Unless faulty, we'd like you to make your return within 90 days of purchase. Exceptions apply to certain products - find out more about our refund policy.
Q & As
Find the most suitable hob for your kitchen
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Standard UK delivery within 7 days


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Sufi Kalam Songs
Your Ultimate Source Of Sufiana Kalam
Poetry Hazrat Sachal Sarmast
Dholia Dholan Hovein
Aqal Kehti Hai
Kafi-Abida Parveen
Nigra nimani da jivein tivein paalna
Meri Aakhon Ne
Dhola dholan hovein
Ishq de bajhon beeya sabh koorh
Main sufi hoon sarmast
Sachal Sarmast (1739–1829) (Sindhi: سچلُ سرمستُ, Urdu: سچل سرمست) was a Sufi poet from Sindh, of what is today Pakistan, during the Talpur era. He was born in Daraza near Ranipur, Sindh. His real name was Abdul Wahab Farouqi and "Sachal" or "Sachoo" were his nicknames. He also used it in his own poetry. Sachu means truthful in Sindhi while Sarmast means mystic in Sindhi and Urdu. Sachal Sarmast literally means 'truthful mystic' or can be translated as Ecstatic Saint of Truth. His father died when he was a young child, and Abdul Wahab was raised by his uncle, who also became his spiritual master. He married, but the young woman died two years later. He never remarried. Sarmast lived a humble, ascetic life, preferring solitude, simple meals of daal and yogurt. It is said that he never left Daraza, the village of his birth. He is regarded as 'Shair-e-Haft Zaban' (Poet of Seven Languages) due to his poetical works in Arabic, Sindhi, Saraiki, Punjabi, Urdu, Persian and Balochi to address the wider audience in these languages. He spread the message of love for humanity through poetry. His poetical works are sung by local singers in Sindhi and Saraiki. His shrine is in the village of Daraza near ranipur, Khairpur District, Pakistan.
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Arenouis John Eason
Position: WR
6-2, 220lb (188cm, 99kg)
Born: July 30, 1945 in Ocala, FL
College: Florida A&M
Weighted Career AV (100-95-...): 0 (15060th overall since 1960)
Draft: Oakland Raiders in the 9th round (244th overall) of the 1968 NFL Draft.
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Not even if they pay me.
It's about opening your code for peer review and pull requests.
Sign me up!
Also, LMFTFY: Frist Post
Remember the time when those laptop batteries got recalled, over heating and exploding?
From burning crotches to burning feet, I dare say, consumer technology is improving!
Translated into a well placed car analogy: Always have a backup car.
I don't believe the absurdity of this article, and this research paper! It's claims read as if contrived and there are no references to support them. Moreover GeoEdge then offers their own product as a solution to these claims.
Truth is you are not safe from malicious advertising regardless the vector, flash, Javascript or plain text email.
Give me DRM free games any day!
Extra, Extra! Link found between violent games and the people who play them - story at 11.
The Surf webkit browser source is 96kb (788kb with the full commit revision history).
Good luck with your bloat.
The Linux userbase has been a great supporter of indie games these last few years. That fact should be celebrated more than any big title releases IMHO.
Excellent point! I never knew they provided these repos...
Either way, the version jump is too large to demand an automatic update, so the next natural step would be a security update, which is supposed to be supported by 12.04[1] and 14.04.
These usually enter the stream as patches, so it is likely that nobody has submitted a patch to fix these holes.
Even if they did remove it, it will only prevent new installations of that package, it will _not_ remove all those instances already running.
Think ahead, folks.
I live in a third-world country.
Talk of high speed internet for education, medical applications and small business empowerment is all very noble.
But all I read in the news about your first-world high speed 'ternet is how you complain about streaming TV restrictions.
The real world is not so pragmatic.
"In order to make an apple pie from scratch, you must first create the universe." -- Carl Sagan, Cosmos


text: AdChoices Terms of Use Privacy Policy Hide TOP 10 Top 10 Entertainment Horrifying Real-Life Creatures Share Tweet 0 Shares 1. Testicle-Eating Fish Getty Images The pacu looks a bit like a big piranha with old man teeth. You would think this would make the pacu somewhat less dastardly than a piranha, but unfortunately for mankind, it has a recently well-documented taste for testicles. Owing to their popularity among exotic fish owners who've then been dumping them in local waters when they get too big for their tanks, pacus have been showing up all over the globe -- most notably in New Guinea, where two fishermen died of blood loss after their balls were gnawed off. TOP 10 9 8 7 6 5 4 3 2 1 Comments Share your opinion Your name More Like This Trending If You Thought Jigsaw Was Mean In Saw, Wait Till He Moves In Read More Movie Reviews Win Tickets To See This Hilarious Kiwi Vampire Comedy Read More Entertainment and Celebrities Movies Based On Real Life: The Conjuring Read More Top 10 Top 10 Monsters: 8: Mary Shaw Read More Top 10 Entertainment 10 Classic Horror Movies That Scarred You For Life Read More Top 10 Better Man Top 10 Monster Films Read More Around the Web Special Features Special Feature The Ultimate Guide To Hooking Up Online Read More Guy Gear The Best Watches Under $500 Read More


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SOUTH BEND, Ind. -- Martin's Super Markets here and Kraft Foods have teamed up in a week-long grocery promotion to help local residents heat their homes this winter. The Northfield, Ill.-based manufacturer donated 10 cents to Martin's "Heat for Homes" program for every Kraft product purchased at the chain's 13 stores during a one-week period last month, reaching its goal of $5,000, according to John Beissel, Martin's vice president of merchandising, advertising and marketing. In its ...
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We have stayed four nights in Anna Hotel at Kissonerga with my wife. I liked very much that the place has a quiet location and a laid back atmosphere. Had a warm welcome at arrival and got useful information and tips for our stay. Our studio room was spacious and clean, looking on the perfectly maintained pool and inner garden. We have made treks to the Akanas peninsula and the Troodos mountain and the hotel was a close and perfect base. After a few minutes drive you can reach really nice places. Value for money, highly recommended.
- Official Description (provided by the hotel):
- Family run apartment complex in Kissonerga, Paphos, Cyprus. Comprises of 26 self catering units encasing 2 swimming pools in the midst of stunning gardens and children's play area, along with reception, a bar and a restaurant. The complex attracts guests of all ages seeking a holiday for quietness and restfulness, with an atmosphere enhanced by the aromatic surroundings of orange groves, banana plantations and not forgetting the sea and mountain views. CTO registered and class B rated. Anna hotel Apartments is owned and operated by the Hadjiantoni Family with years of experience and long tradition in the hospitality business of Paphos. As, Nicholas,the grandfather of the family always says, 'our guests are new members of this family ... So treat them like family'... And that's what we do!!! ... more less
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text:
Articles in Baking
"Never throw out leftover bread!" our Milanese mothers, grandmothers and great-grandmothers used to exclaim. Milanese cuisine has its roots in simpler traditions, and that includes reusing old bread to make exquisite dishes.
So if you happen to have bought too much bread, you have two options: Freeze it while still fresh and then remove it a few hours before use, or listen to my granny and try one of these six Milanese dishes.
Paan triit maridàat
This is a legendary peasant soup described in the 1450 cookbook by Maestro Martino, "The Art of Cooking." Making the soup is simple: Boil broth, pour in bread crumbs made from old bread and cook for 5 minutes. Meanwhile, whisk eggs with grated Parmesan cheese, add a spoon of butter, pour into the broth, mix and serve. In Milanese dialect, the name means married bread crumbs, because the bread, tired of being left alone, has mated with the egg.
Stale bread and water are the inexpensive ingredients for this basic, frugal soup, exceptional for its goodness and simplicity of execution. Pieces of bread are soaked in cold water for a couple of hours (michetta is the best bread, but you can use any other kind). Then add butter, oil and salt and boil. To make it tastier, Granny used to add some beef bouillon and serve with parmesan. Variations and additions are accepted, like the use of chicken or meat broth instead of water, a beaten egg that is stirred in or a garnish of dried bay leaf. But the concept of a simple food remains the same.
That pink and juicy mortadella (Italian bologna) is the main star of these oval-shaped patties, made with milk-moistened bread, eggs, chopped parsley, grated cheese and garlic, then seasoned with a pinch of grated nutmeg, salt and pepper. Mix all the ingredients, dip in bread crumbs and fry with a little olive oil and a bit of butter for a beautiful golden color.
The Milanese frugal cooking tradition continues with the combination of stale bread and leftover bollito misto (mixed boiled meat), or any other kind of meat, such as sausage, wurst or salami.
More from Zester Daily:
» Local grains: Farm to bakery bread is hot
» From Umbria, a simple wood-fired flatbread
» Bread's next generation arises in Vermont
Today, these meatballs are often brought to your table as a welcome pre-appetizer, or you can find them as street food. They are similar in preparation to polpette, but are walnut sized, rolled in bread crumbs and then deep-fried with sage and butter.
You can make a no-meat version, choosing to enrich these fantastic tidbits with fillings such as smoked cheese or fried zucchini.
Charlotte Milanese
This is a wonderful alcohol-drenched pudding, named after the British Queen Charlotte, who apparently loved to have apple trees in her garden. Charlottes are usually more complex, but the Milanese version is all about simplicity. Once the bread's crust is eliminated, the inside is used to line the bottom and the sides of a butter-greased mold. The center is filled with apples, raisins, pine nuts, zest of lemon, white wine and sugar, and baked for an hour at 350 F. Respecting the tradition, I like to serve it in a flamboyant manner, so I sprinkle it generously with rum, light the top and impress everybody with a restaurant-like, flaming dessert!
Torta di pane della Nonna
This "Grandma bread cake" has a comfy and genuine flavor. The stale bread is cut into small pieces, mixed with raisins and left to soften in warm milk for 15 minutes. Then it is coupled with sweet cocoa, pine nuts, egg, butter, cinnamon, lemon peel and some amaretti biscuits. This mix is cooked for 50 minutes at 325 F. To check if it is ready, I do like Grandma used to do — insert a toothpick in the middle. If it comes out clean, I take it out, let it cool down, dust the surface with icing sugar and serve. Buon appetito!
Main photo: Repurpose old bread into polpette, made with Italian bologna. Credit: Copyright 2016 Cesare Zucca
Close your eyes. Take a deep breath of this golden elixir and you're transported to the raucous spice bazaars of Marrakech. A classic Italian liqueur, popular in cocktails and as an after-dinner digestivo, Strega liqueur can be a cook's secret weapon. It's like having a well-stocked spice rack and fragrant herb garden in one bottle.
I've long loved Strega's beguiling flavor in cocktails and as an after-dinner digestive. It appears in my book, "Dolci — Italy's Sweets," in several classic Italian desserts. But here's a surprise: Strega is spectacular in savory dishes!
More from Zester Daily:
» Tips to create fresh liqueurs with a Tuscan spirit
» Maraschino liqueur fit for an emperor
» Pasta moves from meals to finger foods
Made with more than 70 aromatic spices and herbs infused into a base distillate, this 100% natural mixture — with no artificial colors or flavors — is aged in ash barrels to meld and mellow the flavors. The mix of exotic spices and herbs include the world's three most expensive spices: saffron, which gives Strega its distinctive glistening yellow tint; vanilla; and cardamom.
Some of the ingredients come right from Italy: lavender, irises, orange and lemon peel, as well as amazingly aromatic juniper from the Italian Alps and rare wild mint from the south. The rest are gathered from around the world: myrrh from Ethiopia, star anise from China, cinnamon from Ceylon, bitter orange peel from the Caribbean island of Curaçao.
This aromatic mix of herbs and spices is masterfully combined in perfect proportion, creating an explosion of flavors and lending a gourmet touch to appetizers, pasta, chicken and fish, as well as countless desserts. Use it in recipes calling for wine or as a marinade for chicken or fish. It's great on almost anything on the grill.
And, of course, Strega adds a refined touch to so many desserts: splash on fruit salad, add into pudding, cake mixes, pie crust and pie fillings. You probably have a bottle of Strega languishing in your liquor cabinet already — so move it into the pantry! Here are just a few of the many wonderful ways to enjoy it out of the glass.
Pasta Shish Kebob With Peaches and Scallops
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Yield: 4 servings
From "Pasta Modern –New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang)
Pasta, scallops, sweet peaches and red onion grilled on a stick — this is Italy's delightful answer to shish kebob. A wonderfully new way to serve pasta.
8 short rosemary branches or wooden skewers
2 tablespoons olive oil
2 tablespoons Strega liqueur
1 garlic clove, finely minced
8 large scallops
1 peach, cut into 8 slices
1/2 small red onion, cut into bite-sized pieces
Fresh or dried chili pepper, to taste
16 wheel–shaped "route" pasta
1. Soak the branches or skewers in water for 1 hour to prevent charring.
2. Preheat the broiler or grill. (If using the broiler, coat a baking sheet with a little olive oil.)
3. In a bowl, combine the oil, Strega liqueur, garlic, scallops, peach, onion and chili pepper.
4. Meanwhile, cook the pasta in boiling salted water until al dente. Drain and toss into the bowl with the other ingredients. Thread a pasta wheel, peach slice, scallop, onion piece, and a second pasta wheel onto each branch or skewer. Season the skewers with salt and grill or broil, turning 1/2 turn every minute or so, until the scallops are done, about 3 minutes.
Chicken With Artichokes
From "Shakespeare's Kitchen" by Francine Segan (Random House)
Prep time: 5 minutes
Cooking time: 45 minutes
Total time: 50 minutes
Yield: 6 servings
3 tablespoons olive oil
1 chicken, cut into 8 pieces (about 4 pounds)
1/2 cup all-purpose flour
1/2 cup chicken stock
1/4 cup Strega liqueur
1 lemon, unpeeled, diced
6 dates, chopped
1 tablespoon brown sugar
1 teaspoon salt
5 to 6 artichoke bottoms, cleaned, par-boiled
1. Heat the oil in a large sauté pan over medium-high heat.
2. Dredge the chicken pieces in the flour and brown the chicken on all sides.
3. Remove the chicken from the pan and add the stock, Strega liqueur, lemon, dates, brown sugar and salt. Bring to a boil and then add the chicken and artichokes.
4. Reduce to medium heat, cover, and simmer for 30 minutes.
5. Turn over the chicken, and cook for 15 minutes, or until the chicken is fork tender.
Main photo: A mix of exotic spices and herbs gives Strega its distinctive tint and flavor. Credit: Copyright 2016 Francine Segan
Italian celebrations always involve food, and Easter is no different. The yeast bread cake, Colomba di Pasqua, shaped like a dove (colomba), is often at the table, but these days it is getting a modern twist.
Soft and fragrant, colomba is a generous cake with butter and eggs, filled with raisins and candied orange peel. Topping it off is an almond icing that is applied before baking, creating a sweet, crisp crust. Traditional colombas are baked in dove-shaped paper molds. The bread dough starts as a sponge that must rest overnight.
An offer of peace
The birth of the colomba dates back to 572, when King Alboin, after three years of siege, captured the town of Pavia in northern Italy on Easter Eve. Evading the guards, an old baker was able to reach the king and offer a dove-shaped bread. "Alboin," he said, "I offer this symbol, as a tribute to peace, on Easter day." The sweet scent and the convincing message persuaded the king to give a promise of peace. That's the legend.
The dove we know today has a more recent origin and, I should say, a more prosaic version of the history. In the early 1930s the Milanese company Motta specialized in panettone, a cake produced only for Christmas. Unhappy to have their machinery unused for many months, Motta decided to package a similar product for the Easter holidays. The shape of the sweet dove, which represents peace, was a choice dictated not only by the symbolism but also to welcome the arrival of the spring.
New flavors, traditions
The new cake was (and still is) a huge success. It is typically soft, fragrant outside and moist inside, naturally leavened for a whole night, then filled with a mixture of flour, sugar, eggs and candied orange.
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Since its birth, the colomba was enriched by many variations and a variety of icings and fillings. I personally love the decadent Colomba al Cioccolato (coated and filled with dark chocolate) created by Loison, a bakery established in 1938 that adopted a process that lasts over three days in an effort to preserve the quality of the ingredients. The result is spongy, porous bread often combined with unexpected fillings, such as a delicious lemon cream, or a mix of nuts and peaches or small cubes of candied Ciaculli mandarin, protected by Slow Food.
Beyond the basic cake
Fraccaro Spumadoro makes other favorites of mine, including Colomba alle Bollicine Trevigiane, a treat stuffed with a cream made with Treviso sparkling white wine and elegantly topped with granulated sugar. Then there is Colomba al Pistacchio — the scent of its top-quality pistachios combined with a tasty white chocolate decorating glaze.
The colomba not only brings a message of peace but also a political statement at times, as in the case of the artisanal Colomba Arcobaleno (Rainbow Dove) made with Sicilian Avola almonds, Calabria cedro (a type of lemon), and kneaded with Vernaccia Mormoraia, a traditional white wine from San Gimignano, Tuscany. It has been created by the Italian sommelier Diana Zerilli, who supports gay rights in Italy.
Main photo: The classic Colomba di Pasqua by Loison. This dove-shaped cake is a wonderful addition to an Easter brunch or dinner. Credit: Copyright 2016 Cesare Zucca
Perhaps one of the most bizarre Easter traditions in Italy is a cheese-tossing contest called ruzzolone, which is popular in central Italy. A fun place to witness this sort of edible discus event is in the Umbrian hill town of Panicale, near Perugia.
A huge 10-pound wheel of hard aged pecorino cheese is hurled along a course in the center of town. Two teams, with four players each, compete to get the cheese around the course using the fewest number of throws. The players wrap a long cloth sling with a wooden handle around the cheese to help hurl it down the curving streets, across moats, and around spectators and vehicles. The winning team gets to keep the cheese. If the cheese breaks during the race, everyone shares it.
An ancient Italian tradition
The origins of this unusual contest are uncertain, but frescos have been found dating to Etruscan times that depict smiling shepherds rolling rounds of cheese down slopes, seemingly just for the fun of it.
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The game was well established by the Middle Ages, and over the years various laws were set in place: In 1598 a mayor from an Emilia-Romagna town placed betting limits to the current restriction of wagering no more than the value of the cheese being tossed, and in 1761, in response to complaints of the rowdiness of the game, a governor of that region limited the game to the period between Carnival and Easter.
Nowadays it's back to a year-round game, as gradually over time, many towns replaced the cheese with a solid wooden wheel, allowing play even in summer, when the heat would have made the cheese too soft to toss.
If you visit Panicale on Easter Monday to witness this lively sport, be sure to stay until a winner is declared. You can then enjoy a free picnic lunch of local cheese and bread sandwiches offered in the town square. For dessert, enjoy pieces of chocolate from the gigantic 4-foot Easter egg that decorates the piazza.
Easter Pasta Pie
To create your own Easter Monday cheesy celebration, make pasta pie (crostata di tagliolini), a lovely make-ahead picnic dish traditionally eaten in Italy on Pasquetta, "Little Easter," the day after Easter. Thin egg noodles are layered with cheese, ham and mushrooms with tiny peas scattered between the layers to add a green burst of flavor. It's baked in the oven until beautifully golden, sliced like pie, and eaten at room temperature.
From: "Pasta Modern: New & Inspired Recipes of Italy" (Stewart, Tabori & Chang), by Francine Segan
Prep time: 30 minutes
Bake time: 25 minutes
Total time: 55 minutes
Yield: 8 servings
Olive oil
1 small onion, minced
2 ounces pancetta or prosciutto, minced
8 ounces baby peas
Salt and black pepper
3/4 pound mushrooms, thinly sliced
1 clove garlic, minced
7 tablespoons butter, plus more for the pan
About 1/4 cup toasted bread crumbs
1 cup chicken or beef stock
1 pound tagliolini, thin egg noodles, preferably Felicetti brand
4 tablespoons all-purpose flour
2 cups milk, warmed
About 1/2 cup grated Parmesan cheese
3/4 pound burrata or mozzarella cheese, diced
8 ounces thinly sliced ham, cut into strips
1. Heat 1 tablespoon of oil in a small frying pan over medium high heat. Cook the onion and pancetta until softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper, set aside in a bowl.
2. In the same pan, heat 2 tablespoons of oil over high heat. Cook the mushrooms and garlic a minute or two, until tender. Season with salt and pepper, set aside.
3. Preheat the oven to 350 F. Butter an 8- to 9-inch nonstick spring-form pan and dust with bread crumbs.
4. In a small pot, simmer the stock until reduced by half.
5. In another small pot, make the béchamel. Melt 4 tablespoons of butter over medium heat, stir in the flour and cook, stirring constantly with a wooden spoon, until smooth. Add the warm milk, and bring to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
6. Cook the pasta in salted, boiling water 3 minutes less than package directions. Drain and toss with the reduced stock.
7. Layer the bottom of the prepared baking pan with 1/3 of the pasta, pressed into a level layer. Dot with 1/3 of the béchamel, sprinkle with 2 to 3 heaping tablespoons of grated Parmesan, scatter on all the pea mixture, then scatter over 1/3 of the diced cheese. Spread out a second level layer of pasta, dot with 1/3 of the béchamel, sprinkle with 2 to 3 heaping tablespoons of Parmesan, and scatter on all the mushrooms and ham and remaining 2/3 of the diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot with the remaining béchamel, sprinkle with 2 to 3 tablespoons of Parmesan and 2 to 3 tablespoons of bread crumbs, and dot with 2 to 3 tablespoons of very thinly sliced butter.
8. Bake for about 25 minutes until set and golden. Let rest to room temperature before slicing.
Main photo: A contestant prepares a cheese wheel for Panicale's Easter Monday competition. Credit: Copyright 2016 Francine Segan
Recently, master baker Uri Scheft of Breads Bakery in New York and Lehamim Bakery in Tel Aviv shared this recipe for his pistachio financiers. Baked in small pyramid-shaped silicon molds, they are delicious.
What I liked best about the little cakes were their crispy edges. This made me think the batter would make delicious tuiles, those delicate, crisp buttery cookies that are draped over a rolling pin when they come out of the oven so that when they cool they're shaped like a roof tile.
I remembered that another great pastry chef, Sherry Yard, also uses cake batter for her tuiles; her recipe is in the pound cake chapter of her cookbook "The Secrets of Baking."
My instincts were right! The nutty, crisp, rich-tasting tuiles are fabulous and have great staying power.
You will need pistachio paste, which is available in baking supply stores, Middle Eastern markets and online. If you can't decide which to make, use half the batter for the financiers, refrigerate the other half overnight and the next day make tuiles.
Uri Scheft's Pistachio Financiers or Tuiles
Prep Time: 1 hour (add overnight rest for batter for tuiles)
Baking Time: 20 to 25 minutes for financiers; 1 hour 20 minutes for tuiles
Yield: 50 tuiles or petits fours
6 ounces butter, preferably French style, such as Plugrà
5 large egg whites, at room temperature
1 cup sugar
1 cup less 1 tablespoon almond flour (without skins)
1/3 cup potato flour (or potato starch), sifted
1 teaspoon dark rum
2 scant tablespoons pistachio paste
2 tablespoons chopped pistachios (optional)
1. Place butter in a small saucepan and melt over medium heat until solids have settled and butter is golden brown with a nutty aroma (the solids on bottom of pan will be a darker brown), 5 to 10 minutes. Remove from heat and transfer to a heat-proof measuring cup. You should have 2/3 cup melted butter. Allow to cool to lukewarm, 90 to 105 degrees F. This will take more than 30 minutes, but best not to chill in the refrigerator, as butter should be liquid when you add it to the batter. Meanwhile, weigh out remaining ingredients.
2. Combine egg whites and sugar in bowl of a standing mixer fitted with the paddle and beat at medium speed for 2 minutes. Stop and scrape down sides of bowl and beaters. Add almond flour and beat for 2 minutes at medium speed. Scrape down bowl and beaters.
3. Add cooled butter, including browned bits at bottom of pan, and beat at low speed for 1 minute. Add potato flour and beat at low speed until incorporated, about 1 minute. Scrape down bowl and beaters.
4. Add rum and pistachio paste and beat at medium-low until well combined.
Baking differences
For Financiers:
5. Preheat oven to 350 F, with rack in the middle. Line baking sheets with 1 1/2- x 1 1/2-inch pyramid-shaped silicon molds. Pipe or scoop batter into molds (I use a 1 1/4-inch scoop). Bake 20 to 25 minutes, switching sheets front to back halfway through, until cakes are dark brown on the edges and a tester comes out clean when inserted. Remove from oven and allow to cool completely in molds for one hour. They will detach from molds easily once cool.
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For Tuiles:
5. Cover batter tightly and refrigerate overnight for best results.
6. Remove batter from refrigerator and allow to come to room temperature. Preheat oven to 350 F with rack positioned in middle. Line sheet pans with silicone mats or with parchment. (Silicone mats are easiest to work with).
7. Using a 1 1/4-inch scoop or by tablespoons, scoop batter onto baking sheets leaving a good 2 1/2 inches between each one and staggering rows. If desired, sprinkle chopped pistachios on top. You will only be able to get about 8 to a sheet. For super thin tuiles, use a small offset spatula to spread batter. (It will spread anyway when you bake, but spreading it before results in very thin, lacy tuiles). Place in the oven and bake 10 minutes, or until golden brown on edges and beginning to color on top. Cookies will spread on baking sheets.
8. Meanwhile, place a rolling pin on your work surface propped against something so that it won't roll, or on a sheet pan, propped against edges. When cookies are ready, remove from oven and let sit on pan for 30 seconds to a minute, then slide an offset spatula under and drape each cookie while still pliable over rolling pin. They will curve and cool quickly. Transfer to a rack to cool completely. If cookies cool too much and are not pliable by the time you get the last ones off the baking sheet, place back in oven for 1 minute and they will soften up again. Repeat with remaining batter until all of it is used up.
Main photo: Uri Scheft's pistachio financiers are baked in small pyramid-shaped molds. Credit: Copyright 2015 Martha Rose Shulman
For simple holiday entertaining, take a cue from Italy and select a few quality ingredients that are wonderful alone, but that can dress up for any party. Three Italian classics — Grana Padano aged cheese, Prosciutto di San Daniele and Mortadella Bologna — can create dozens of delectable nibbles.
Following is a look at some of the possibilities.
Entertaining gluten-free
Thinly slice prosciutto or Mortadella Bologna and serve on a pretty wooden board. Set out wedges of Grana Padano with a cheese knife and clusters of grapes for simple, elegant party nibbles.
Wrap a slice of succulent prosciutto around veggies for Italian umami "sushi." Try zucchini, carrots, enoki mushrooms, cucumber and avocado, which all pair wonderfully with prosciutto. Mortadella Bologna also makes a great roll-up. Sprinkle with chopped pistachios for color and crunch.
Fruit pair perfectly with cold cuts and cheese. Melon is a classic with prosciutto, so for a festive variation, dice cubes to create mini bites. Cantaloupe and honeydew melons make a pretty color mix.
Figs and fruits
Figs too are a classic pairing, but fresh figs aren't readily available during the holidays, so use dried instead. Simmer a dozen dried figs in a cup of white wine to make them soft and summer sweet.
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Guests love a little skewer to nibble with a glass of bubbly Prosecco Superiore. Try Prosciutto di San Daniele and Grana Padano served with fried sage leaves and cubes of Mortadella Bologna accompanied by pistachio cream, made by blending finely ground pistachios with a little heavy cream and mascarpone or cream cheese. Fresh fruit like pears, apples and grapes pair perfectly with the naturally creamy sweetness of Grana Padano. It's also wonderful with dried fruit. Spear chunks with olives and dried cranberries for a tangy-savory combo.
A toast to the party
Grana Padano lends itself to all sorts of bruschetta toppings. Melt onto bread to accompany Prosciutto di San Daniele or Mortadella Bologna, or for a vegetarian option top with chopped fresh or sun dried tomatoes or red bell peppers.
Mini sandwiches are always a party favorite. For an Italian riff — called "panettone gastronomico" — horizontally cut tall brioche bread into 7 equal slices to create 3 sandwich layers. Use your favorite filling, then stack and slice into triangles. The top section sits above as a decorative garnish.
Little baked pasta cups make a versatile appetizer. Just a quarter pound of pasta makes 24 bite-sized treats that can be eaten plain or topped. To make, combine cooked angel hair pasta with a beaten egg and some grated aged cheese. Twirl on a fork and bake into mini muffin tins until firm and golden at the edges. Then serve plain or topped with Prosciutto di San Daniele, Mortadella Bologna, shaved Grana Padano or pesto.
Everything Cheese Crisps
The usual bag of chips is OK for everyday, but dazzle party guests with these creative cheese crisps by cookbook author and PBS TV host Ellie Krieger who notes, "These easy, cheesy nibbles are a gigantic punch of Grana Padano flavor in a light lacy crisp. I brought in an extra touch of fun by flavoring them with all of the seasonings of my favorite "everything" bagel."
Adapted from Comfort Food Fix, © 2011 by Ellie Krieger. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Prep time: 10 minutes
Bake time: 8 minutes
Total time: 18 minutes
Yield: 8 servings
2/3 cup finely grated Grana Padano cheese (2 ounces)
1 teaspoon all-purpose flour
2 teaspoons sesame seeds
1 teaspoon poppy seeds
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
Preheat the oven to 350 F. Line a baking sheet with parchment paper. In a small bowl, combine the cheese, flour, seeds, onion, and garlic powder. Spoon heaping teaspoons of the mixture onto the prepared baking sheet, leaving 2 inches between each mound. Using your fingers, pat the mounds down, spreading them so each is about 2 1/2 inches in diameter. Bake until they are golden brown, about 8 minutes. Allow to cool completely on the baking sheet before lifting them off carefully. Make the crisps up to 2 days ahead and store in an airtight container at room temperature.
Main photo: Try serving a "panettone gastronomico," a sandwich tower, at your next party. Credit: Copyright Rovia Signorelli, Alessandria Italy
Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me want to eat pancakes all day long.
My dad invited me into this dedication more than 40 years ago, letting me tend the griddle. Each time I hold the spatula in my hand, waiting for bubbles to break and tell me it's time to flip, I am in that second when he surrendered the tool and the task.
An early love of pancakes
This was never about the syrup. We had the fake stuff growing up, and I didn't develop a taste for the real. My love is for the cake. For the way something comes from almost nothing, and carries so much — butter, maybe some berries, and always a delicious, soft bite.
"My name is Amy Halloran. I am 7 years old. I have a new baby brother and I like pancakes."
So I declared in my second-grade autobiography. My interest bloomed into a curiosity about baking, and throughout my childhood I made sure our cookie tins were full. In my 20s a blue cornmeal pancake at a restaurant, served with salsa and crème fraîche, directed my attention back to the griddle. I studied old cookbooks and baking powder pamphlets, scouting the perfect formula for corn cakes, savory and sweet.
Using locally grown grains
When I met the man I would marry, the first meal I made him was pancakes. There were ears of cooked corn in the fridge and nice cornmeal in his pantry. I debated about whether I should make them sweet, savory or both? Should I add flour? I wanted them to be perfect because I really liked him. I wanted him to know the self I made toying with recipes for oatmeal cookies and making my father's favorite chocolate cake over and over again. The pancakes would be a tour of me.
We've been together 20 years, and most mornings, we have pancakes. Once I discovered freshly milled, locally grown grains, my devotion stretched over every corner of my mind. I started following these tasty flours back to the field and meeting the pioneers who are growing and using grains outside of the wheat belts. Farmers, millers and bakers let me watch them work and answered a gazillion questions. When I met the people who started the first malt house in New England in 100 years, I also met malt. Adding this sweet grain to my pancakes took them to another level.
Room for change
Pancakes are my sun rising each morning, and I want to make a constellation of them for family, friends and crowds. Occasionally, people suggest I should try theirs, and the idea makes me cringe. I know the offer is generous, and that my rejection is not, but other people's pancakes are just that: not mine. I might as well live in someone else's house and try to have her dreams.Yet within my reluctance, there is room for change, as baker and cookbook author Peter Reinhart showed me a couple of weeks ago in Maine, at the Kneading Conference.
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"Bread has a story to tell, and we wouldn't be here if bread didn't touch us in some special way," Reinhart said in his keynote speech. Part of that captivation is the transformation of grain that was once living into living dough. Another part is the oven turning that dough into a currency that feeds more than our bellies.
His words were really hitting home for me. The translation of grains from ground to loaf requires the cooperation of farmers, millers and bakers. I love being the pancake chef and delivering a piece of me through food. That stitchery of baking fascinates Reinhart as well.
While researching his book about pizza, "American Pie," he interviewed Chris Bianco, the poster boy of the artisanal pizza movement. The man, Reinhart said, was shy as he tried to get him to discuss what made his pizza so special. The unique ingredient, he eventually admitted, was him. Although he had been approached to make products or franchises, he couldn't bottle himself to make any replicas represent what he did. When the author asked what connection Bianco wanted to make with people, he said, "I want them to experience my soul."
Trying others' recipes
This is what made pancakes my beloved. I have been staring at the griddle forever. I've given little else in life the same energy. I have arrived at an expression of my ideal pancake, a fluffy whole-grain loft, and I'm reluctant to taste anyone else's estimation of the food.
However, I so admired Peter Reinhart and his ideas that when he announced he would be making pancakes from his latest book, "Bread Revolution," I wanted to help.
The next morning, I was excited for a pancake date, but I had to fight the urge to bring my own pancake mix as an offering. I knew such an offering would prevent me from experiencing his recipe and method, so I left my mixes in the car and had a great time working with him and a few work-study students at the griddle. Plus, I actually liked the cakes!
Mixing it up
The next day, I had another person's pancakes, and loved them also. Father Paul Dumais spoke last year at the Kneading Conference about his family's Acadian flatbread, and now he's making a mix. I was still reluctant to receive pancakes I didn't make, but I'll never forget the wonderful feeling of biting into the soft, yellow buckwheat cake he'd curled into a roll.
This was him. His family had grown and milled the grain, and he had worked and worked to find a formula to re-create his mother and aunt's ployes. He gave me mix to take home, and I'm serving it to my family and friends. They love these cakes, and I can't wait for them to try the ones in their true form, made by Father Paul. He is missing from his food, but at least I get a reminder.
Making pancakes, making connections
The dish that escorted me into a five-year, book-long exploration of flour is bringing me into a new appreciation of people and food. While this is a surprise, it is also in keeping with the main thing I learned about grains. Other foods can go from ground to mouth without as much handling. Farmers, millers and bakers are collaborating with the seasons, soil and tools to feed us. I have been stunned by their work, and very appreciative of it. Now that my walls against other people's pancakes are crumbling, I can feel connected to flour in another, equally enchanting way.
(Full disclosure: Peter Reinhart wrote a beautiful blurb for my book after he read it, but otherwise we have no connection.)
Main photo: Pancakes are a breakfast (or lunch or dinner) food that never gets old. Credit: Copyright 2013 Ellie Markovitch
I've just come across an old friend I have not seen for half a century, "The Olio Cookery Book." The book itself must date back a century or more, but there is nothing rare or antiquarian about it. The Olio is a classic manual for housewives that explains how to bake scones and cakes, how to choose produce and run a kitchen, and how to treat burns, with optimistic cures for a bronchitis cough and lumbago. Under "Recipe for a Long Life," British Prime Minister William Ewart Gladstone cautions, "Chew each mouthful 30 times." He cannot have been a gourmet eater.
Lessons from the Olio
As a young child, my favorite place was the kitchen, the warm, perfumed domain ruled by Emily, who was too old to be drafted during World War II. Despite food shortages, Emily somehow eked out a ginger biscuit or jam tart for us each day for "elevenses," when we sat down with a large mug of milky tea.
There were only three of us, but action in the kitchen seemed almost constant, far more fun than the garden, where my mother spent most of her time. She must have been stung by insects often, as she notes the kitchen remedies on the title page of the Olio "Ammonia bee; wasp vinegar."
Learning at Emily's feet
As soon as I had learned to read, in the down moments of the kitchen while a cake baked, I would huddle in a corner to avoid Emily's feet and pick up the Olio. The limp, brownish cover enclosed surprising information among its 1,400 recipes. How to test for an old egg for instance (float it in a bowl of water; if stale, the rounded end will rise), and the renown of parsley for curing what are described as nervous troubles. I recognized Emily's specialty, Queen of Puddings, and her luscious Steamed Ginger Pudding with a golden syrup sauce — sometimes by mistake it scorched on the bottom, even better!
A mainstay of cooks
I later learned that the Olio cookbook was the mainstay of cooks in the north of England. The curious title is nothing to do with the Italian olio or oil, but dates back to the 1600s and olla podrida or "rotten pot," the Spanish name given to huge cauldrons of meat, birds and vegetables that were the fashion of the times. I can find no record of the first printing of "The Olio Cookery Book." My mother's copy, the 15th edition, is dated 1928 and ran to 25,000 copies, surely a huge printing for the time. In the preface, editor L. Sykes (a good northern name) mentions that 200,000 had already been sold.
By the time I went to boarding school, at age 10, I had absorbed the meaning of technical terms such as stock and roux, and I could imagine what a bisque, a risotto, a ragout and a salmi were like. A decade later when I actually went to cooking school and tasted the dishes themselves, I was prepared for what I would find. I was asked to stay on and teach the next influx of students, and the kitchen became once again my natural home. I've never left it.
Jam Tarts
I'm amazed that jam tarts haven't migrated to America. During World War II, cooks who had fruit could take it to the nearby community hall and free sugar would be provided to make preserves. My mother's raspberry canes gave bumper crops year after year so she would send Emily off to a jam-making session where she could gossip with her friends. The resulting raspberry jam, tangy and brilliant red, was perfect for Jam Tarts. For the pastry, you can either make your favorite dough, or try this deliciously crumbly English recipe that uses butter and lard.
Prep time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
Yield: 12 tarts
6 tablespoons (about 3 ounces) raspberry or other red jam
For the pie pastry
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter, more for the pans
4 tablespoons lard
2 tablespoons water, more if needed
12 medium shallow muffin pans; 3-inch cookie cutter
1. For the pie pastry: Sift the flour with the baking powder and salt into a bowl. Cut the butter and lard in small cubes and add to the flour. Rub the fats into the flour with your fingertips to form crumbs. Stir in the water with a fork to make sticky crumbs, adding more water if necessary. Press the dough together with your fist to make a ball, wrap in plastic wrap and set aside.
2. Heat the oven to 375 F and set a shelf low down; butter the muffin pans. Sprinkle the work surface with flour and roll the dough to 1/4-inch thickness. Stamp out 12 rounds with the cookie cutter. Roll the trimmings of dough a second time to make the count. Press the rounds gently down into the buttered muffin pans. Drop 1 1/2 teaspoons of jam into each mold.
Bake the tarts in the oven until the pastry is lightly browned, 25 to 30 minutes. They might collapse slightly around the edges; this is normal. Let the tarts cool slightly in the pans before unmolding them. They are best eaten the day of baking but can be kept a day or two in an airtight container.
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Curd tarts
Once or twice a year, our nearby farmer's wife would make curd cheese from fresh whole milk. My mother would stir in a handful of currants, or chopped prunes when currants were not available, and bake curd tarts. I thought they were even better than the jam version, but perhaps that's because they appeared so rarely.
Follow the recipe for Jam Tarts, lining the pans with pastry dough. Stir 1 1/4 cups ricotta cheese, 1/3 cup sugar, 2 teaspoons flour and 1/2 teaspoon vanilla. Whisk an egg until frothy and stir into the cheese mixture with 1/3 cup raisins. Fill and bake like Jam Tarts, allowing 30 to 35 minutes.
Maids of honor
Legend has it that these tartlets were made by Anne Boleyn for King Henry VIII of England when she was maid of honor to Queen Catherine of Aragon. I like to decorate the tarts with a strawberry, raspberry or whatever fruit reflects the jam inside.
Assemble Jam Tarts using 1 tablespoon jam per tart. For the cheese topping: Put 1 cup ricotta cheese in a food processor with 1 egg, 2 tablespoons melted butter, 1/4 cup sugar and the grated zest and juice of 1 lemon and purée until smooth, about 1 minute. Alternatively work the ricotta cheese through a sieve and stir in the remaining ingredients. Spoon the cheese filling on top of the jam and bake Maids of Honor as for Jam Tarts, allowing 30 to 35 minutes. When serving, top with an appropriate piece of fruit.
Main photo: Jam tarts are a staple on English tea tables and need only pastry and fruit jam, both preferably homemade. Credit: Copyright 2015 Nicole Litvack


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Book your room at DoubleTree by Hilton Hotel Dallas – Love Field
Frontiers of Flight Museum is a short stroll from DoubleTree by Hilton Hotel Dallas – Love Field, and other popular attractions like University of Texas Southwestern Medical School are within a few miles (5 km). This 244-room, 3.5-star hotel has an outdoor pool along with free in-room WiFi and free self parking. It's also close to Meadows Museum and Highland Park Shopping Village.
This hotel is home to a restaurant and a bar/lounge. Savor a meal from the comfort of your room with room service, or get a quick energy boost at the coffee shop/café. Buffet breakfast is offered for a fee each morning from 6 AM to 11 AM.
All 244 air-conditioned rooms feature MP3 docks, coffee makers, and free newspapers. LCD TVs come with cable channels and pay movies, and guests can stay connected with free WiFi. Bathrooms have hair dryers and free toiletries. Laptop-compatible safes, phones, and ironing boards are other standard amenities.
Property features
Guests of DoubleTree by Hilton Hotel Dallas – Love Field have access to an outdoor pool, a fitness center, and free WiFi in public areas. You can take advantage of free parking, along with a free airport shuttle (available 24 hours). The 24-hour front desk has multilingual staff ready to assist with dry cleaning/laundry and securing valuables. Additional amenities include conference space, a business center, and express check-out.
- Walking distance to Frontiers of Flight Museum
- Free WiFi in rooms and public areas
- Free parking
- Onsite dining
DoubleTree by Hilton Hotel Dallas – Love Field3300 W Mockingbird Ln Dallas TX 75235
Renovations & Closures
- Business center
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Hotel Amenities
Hotel Amenities
DoubleTree by Hilton Hotel Dallas – Love Field features an outdoor pool and a fitness center. Dining options at the hotel include a restaurant and a coffee shop/café. A bar/lounge is on site where guests can unwind with a drink. High-speed wireless Internet access is complimentary.
This 3.5-star property offers access to a business center and meeting rooms. Event facilities measuring 14000 square feet (1260 square meters) include conference space. This business-friendly hotel also offers multilingual staff, gift shops/newsstands, and complimentary newspapers in the lobby. A roundtrip airport shuttle is complimentary to guests (available 24 hours). Complimentary self parking is available on site.
- Meeting rooms
- Number of meeting rooms - 13
- Free WiFi
- Number of buildings/towers - 1
- Conference space
- Breakfast available (surcharge)
- Coffee shop or café
- Total number of rooms - 244
- 24-hour front desk
- Free airport transportation
- ATM/banking
- Number of floors - 8
- Bar/lounge
- Business center
- Free newspapers in lobby
- Dry cleaning/laundry service
- Express check-out
- Fitness facilities
- Gift shops or newsstand
- Multilingual staff
- Porter/bellhop
- Restaurant
- Safe-deposit box at front desk
- Conference space size (feet) - 14000
- Free self parking
- Conference space size (meters) - 1260
- Outdoor pool
Family Friendly Amenities
- Family Hotel
- Outdoor pool
- Free Wi-Fi
- Cribs/infant beds (complimentary)
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Free self parking
Room Amenities
- Room service (limited hours)
- Free cribs/infant beds
- Connecting/adjoining rooms available
- Free WiFi
- Premium TV channels
- Pay movies
- Air conditioning
- Free newspaper
- Phone
- Coffee/tea maker
- Daily housekeeping
- Private bathroom
- Free toiletries
- Hair dryer
- Bathtub or shower
- Desk
- Cable TV service
- Iron/ironing board
- In-room safe (laptop compatible)
- MP3 docking station
Where to Eat
Buffet breakfasts are available for a surcharge and are served each morning between 6 AM and 11 AM.
Sports Page Grill - This restaurant serves breakfast, lunch, and dinner.
Room service (during limited hours) is available.
Nearby Things to Do
Recreational amenities at the hotel include an outdoor pool and a fitness center.
To make requests for specific accessibility needs, complete the "Special or Accessibility Requests" section of "Trip Preferences" when you book your hotel.
- Accessible bathroom
- In-room accessibility
- Roll-in shower
Hotel Policies
Check-in time starts at 3 PM
Special check-in instructions:
Check-out time is noon
Payment types
- Pets not allowed
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
No rollaway/extra beds available
- Deposit: USD 50 per stay
Optional extras
- Fee for buffet breakfast: USD 11.95 per person (approximately)
Hotel Name
- Wyndham Dallas Love Field
- Wyndham Hotel Dallas Love Field
- Dallas Hawthorn Suites
- Hawthorn Suites By Wyndham Dallas Love Field Hotel Dallas
- Hawthorn Suites Dallas
- DoubleTree Hilton Hotel Dallas Love Field
- DoubleTree Hilton Dallas Love Field
We should mention
This property offers transfers from the airport. Guests must contact the property with arrival details before travel, using the contact information on the booking confirmation. Up to 2 children 12 years old and younger stay free when occupying the parent or guardian's room, using existing bedding. The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.