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Articles in Cooking
There is prosciutto and then there is culatello.
Proscuitto is ubiquitous. It's draped over melon or paired with figs or mozzarella in restaurants everywhere. You can buy imported Proscuitto di Parma at Whole Foods at $31 a pound for a bone-in leg or on Amazon for $15.
Massimo Bottura serves culatello. At Osteria Francescana, his Michelin three-star restaurant in Modena that topped the 50 Best Restaurants for 2016, it appears as an appetizer, paired with Campanine apples, mustard and crunchy "gnocco" bread.
And not just any culatello. Chef Bottura procures his culatello exclusively from Massimo Spigaroli's Antica Corte Pallavicina, an inn and working farm one hour's drive from Modena. You'll find that same culatello at Alain Ducasse's Sporting Club in Montecarlo and Bombana in Hong Kong. But nowhere in the United States. The closest you'll get is Zibello fiocco (culatello salami) for $40 a pound.
Prosciutto versus culatello
Culatello ("little backside" in Italian) is the fillet of the pig's hind leg from which prosciutto is cured. Both are salted and left to sit for two months, which draws out the blood and kills bacteria. The process predates the Romans, and except for the introduction of nitrites, which further inhibit bacterial growth, it hasn't changed much since. Proscuitto is then hung in a cool place for anywhere from nine months to two years, while culatello is encased in a pig's or cow's bladder and hung for 18 to 27 months.
All proscuitti are not created equal. Only a dozen designations are protected by the EU and stamped PDO or PGI, which guarantees they come from a particular region and, more important, are cured only with sea salt and no nitrites. All are produced in northern Italy. They vary in taste and texture depending on the terroir and the pigs. San Daniele, with its dark color and sweet flavor, is from Fruili. Parma pigs are fed whey from Parmigiano Reggiano, lending Proscuitto di Parma a nuttier flavor.
Culatello is more high-maintenance. Spigaroli's black pigs are kissing cousins to the acorn-fed pigs that give us Jamon Ibérico. It cures throughout the cold damp winters in the Po Valley just south of Cremona. The difference between prosciutto and culatello is subtle, but profound.
A tasting
In the sun-filled dining room at Antica Corte Pallavicina, Spigaroli's prized culatello is presented for a tasting beneath three celadon cloches. Each conceals pink-mahogany curtains of culatello. The first two, from white pigs, are aged, respectively, 18 and 27 months. The familiar salty-sweetness of prosciutto gives way to a leathery richness. The older culatello is nuttier. The black pig culatello is smokier, with black cherry notes and a velvety texture. Between pigs, we cleanse our palates with hunks of crusty country bread and glasses of Trebbiano, served with pickled vegetables and fiocco, the chewy-soft salami made from the trimmings and the fat.
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Antica Corte Pallavicina commands several acres close to the Po, encompassing Spigaroli's restaurant, the hotel, a cooking school, a farm, a parmesan factory and culatello cellars. Al Cavallito Bianco, a more casual osteria, is run by Spigaroli's brother Luciano. If you snag one of the six rooms, you can meet the pigs and tour the Parmigiano fattoria and culatello caves, which were built in 1320 by the marquesse di Pallavicina for precisely that purpose.
The Spigarolis' great-grandfather went from a sharecropper at a nearby pintador belonging to Guiseppe Verdi to tenant farmer at Pallavicina. Their father was born there in 1916. But by 1990, when the sons purchased the property, it had fallen into ruins. The extensive restoration combines rustic charm with modern conveniences. The original, ox-sized fireplace dominates the dining room, where a wall of glass doors opens onto a trellised patio. A massive decommissioned steel stove functions as a serving station.
Going to the source
After consuming feather-light tortelli, stuffed with ricotta from Spigaroli cows and Spigaroli spinach — glistening with Spigaroli brown butter and showered with Spigaroli Parmigiano — we tour the caves, down a dungeon's stairs to the dank cellar. The culatelli, white with mold, hang from the ceiling, encased in pigs' bladders like ghostly chandeliers. Misty air wafts in from the Po. Such cellars are increasingly rare. The EU frowns on such conditions as potentially unsanitary. Because of that flavor-enhancing mold, the FDA forbids importing it to the United States. You'll have to go to the source.
You'll find yourself in food heaven. Emilia-Romana is Italy's Burgundy; Bologna, its Lyon. You won't find a better spaghetti carbonara than the one at Pizzeria delle Arte in Bologna, spiked with guanciale, creamy with Parmigiano and egg yolks the color of navel oranges. Massimo Bottura celebrates that same Reggiano in his Five Ages of Parmiagiano at Osteria Francescana.
Our last dinner, in Milan, we sit next to three Italian businessmen. "What brings you to Italy?" one wants to know.
"We came for the culatello."
"Ah." He smiles. He understands.
Main caption: Chef Massimo Spigaroli and his team show off their prized culatello. Credit: Copyright 2016 Antica Corte Pallavicina
At a time of year when most people are fixated on berries and peaches, corn and tomatoes, it's also the season to get excited about onions — not just any old allium but a heritage sweet onion harvested by hand in Walla Walla, Washington.
Walla Walla Sweets are the unheralded heirloom stars of summertime. Juicy, mild and sweet, they are at their best in all of the great (and easy) meals of the season: grilled with sausages, caramelized for burgers, sliced raw for salads and more.
Fresh and delicate in terms of both flavor and handling, Walla Walla Sweets are in season right now — and with a very limited supply from a handful of family growers, they won't last long.
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Older than Vidalias
Long before Walla Walla became renowned as an American Viticultural Area, this valley in southeastern Washington was the agricultural hub for a surprisingly sweet onion brought to the region from Corsica by a French soldier named Pete Pieri. According to all accounts, Pieri immigrated to Walla Walla with the seed in the late 19th century and began cultivating it commercially in 1900.
Grower Michael Locati's great-grandfather, Joe, worked for Pieri for four years before going out on his own in 1909. He joined other Italian immigrant families, mainly from Milan and Calabria, who settled in this valley to become small-scale produce farmers, cultivating a seasonal onion now known as the Walla Walla Sweet.
Four generations later, Michael — along with his father and uncle — grows these heirlooms on 60 acres of Locati Farms and co-owns a packing and shipping arm called Walla Walla River Packing Co. Despite these modernizations, this is the same specialty onion, hand-selected by the family for over a century.
That's a fair bit longer than that other famous sweet onion, Vidalia, a hybrid cultivated in Georgia since the 1930s. The Walla Walla "still has that heirloom genome," said Locati.
Onion botany
It's natural to think that sugar content is what makes Walla Walla Sweets exceptional. Not so. Their mildness has to do with the fact that they contain about half the amount of pyruvic acid that gives yellow storage onions their bite and makes you cry.
"This geographical area is very low in natural sulfur," Locati said. The sulfur content in the soil is a catalyst to the production of pyruvic acid, he explained. "So these naturally low sulfur soils allow for these onions to be really sweet."
Walla Walla Sweets are planted in early fall. They overwinter in snow-covered fields, then sprout and additional onion starts are transplanted in the spring. By mid-June, harvest has begun and continues through late August.
"Onions are ready when the leaves start laying down," said Dan McClure, who began growing organic Walla Walla Sweets in 2007 with his wife Sarah. The couple currently raises over 800 tons on 27 acres at Walla Walla Organics and plans to scale up production, although the labor is even more arduous than many other crops.
Why's that?
"No mechanical process yet exists that won't damage them," McClure said. Nearly as large as softballs and weighing up to two pounds, these globular onions are delicate, with thin skins and a high water content that make them prone to bruising.
So workers harvest them entirely by hand. Carefully packed into boxes, the onions are then cured just until the necks dry out and the outer layer of turns amber. Still, they have a short shelf life — a couple of weeks at most, according to McClure.
Endangered onions?
For a community once famous for this varietal, it's a big blow that acreage has dropped within the past five or so years from 1,000 acres to about 500, according to Kathryn Fry-Trommald, executive director of the Walla Walla Sweet Onion Marketing Committee.
Compared to Vidalia's 15,000 acres, this onion market is small potatoes. Urban sprawl ("there's a Wal-mart now where there were onion fields," said Fry-Trommald), consolidation in agriculture and labor pressures are all factors, as is the fact that many of those "old Italian families" are no longer in farming.
Another major threat is the competition from hybrid sweet onions — some mechanically harvested and higher in pyruvic acid — grown from Arizona to Texas. These are available year-round at much lower prices than Walla Walla Sweets.
In 1995, after discovering that other Washington-grown onions were being sold as counterfeit Walla Walla Sweets, the growers obtained a federal marketing order to protect this specialty onion, in the same way that heritage foods from Italy must be certified as locally grown and packaged.
For farmers like Locati and McClure, it's hard to earn a living with a seasonal, fresh market onion. But they say the process of hand selection and hand harvesting is worth it for the allium's singular qualities. There's no sharp bite, and it has a complex flavor all its own marked by a startling sweetness.
While you don't have to try Michael Locati's method of tasting them raw in the field, this is a true "slicer" for using raw in salads and salsas or on burgers and sandwiches. You can grill, roast, sauté, or caramelize Walla Walla Sweets, too — just don't wait.
Ways to cook and use sweet onions
Grill: Use a grill basket to cook large sliced or chopped onions on a hot grill until nicely charred. Toss and continue grilling until softened and translucent. Alternatively, grill thick onion slices on a well-scraped grill grate until grill marks appear; flip and cook the other side until soft and translucent. Toss onions with sliced and grilled zucchini, portabello mushrooms and red peppers seasoned with salt and pepper, a splash of olive oil and balsamic vinegar for a side dish with grilled steaks, chicken, pork chops or fish.
Roast: Place trimmed and peeled whole onions into a greased roasting pan. Rub well with olive oil and season with salt, pepper and fresh thyme. Roast at 425 F until brown and fork tender, about 1 hour, and serve with roast pork or beef.
Sauté: Slice peeled onions thinly. Heat a sauté pan over high heat with 1 tablespoon olive oil. Add the onions and season with a pinch of salt. Cook, stirring, until they soften and begin to brown. Add 1 bunch fresh, washed spinach or chard, another pinch of salt and ground pepper. Cover and let steam until the greens are wilted. Remove the cover, stir well and serve as a side dish with grilled meats or fish.
Caramelize: Slice peeled onions thinly. Heat a sauté pan over medium-high heat with 1 tablespoon olive oil. Add the onions and cook, stirring, until they soften. Add a large pinch of salt, reduce the heat to low and continue cooking, stirring and scraping the bottom of the pan every 15 minutes until the onions turn very soft, like jam, and the color of brown sugar, about 1 hour. Serve on hamburgers, grilled cheese sandwiches or pizza.
Main photo: Caramelized onions make any burger better. Credit: Copyright 2016 Lynne Curry
As the calendar starts to reach the other side of July, we are well into grilling season, enjoying the smoke and fire of the grill on longer relaxed evenings. Vegetables, red meat and seafood all work well with the sensuous kiss of fire, but when it comes to grilling, chicken is my personal workhorse.
I find chicken a way to showcase many flavors. A good, healthy marinade is all it needs to make it the star of the season. Add to it your favorite assortment of market veggies and you are in business.
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To keep your chicken dishes interesting, you'll need some serious flavor options up your sleeve. Keep in mind, though, that you do not necessarily need to restrict your options to chicken breasts. You can also try drumsticks, wings or even boneless, skinless chicken thighs.
Marinating at least four hours will ensure a well-seasoned piece of chicken that is perfect over a salad or with your favorite grain, and the leftovers can be added to a simple green salad.
Here are a dozen seasoning ideas and three recipes to get you started on a mix-and-match journey. These ideas fall into three basic categories: sweet and savory; yogurt-based; and olive oil, garlic and seasonal herbs. For vegetarians, these seasoning ideas and recipes will also work well with your favorite fleshy vegetable — think eggplant– or even tofu, so you can also enjoy the fire and smoke of the summer season.
A touch of sweetness
- Sriracha, Mustard and Maple Chicken Kebabs: Sweet and spicy flavors come together in this dish. See recipe below.
- Chutney Spiced Marinade: Combine 1 cup of your favorite chutney (such as tomato or tamarind) with 1 tablespoon of freshly grated ginger, 1 teaspoon cayenne pepper and 1/2 cup chopped mint or cilantro. Blend to a smooth paste and use as a marinade for up to 2 pounds of chicken.
- Apricot Sage Marinade: Combine 3 tablespoons apricot preserves, 2 cloves garlic, 1/4 cup olive oil, 1 teaspoon salt, 1 or 2 jalapeños to taste and 1/4 cup chopped oregano. Blend into a puree and use as a marinade for up to 2 pounds of chicken.
- Maple-Red Pepper Marinade: Combine 1/4 cup maple syrup, 1 1/2 tablespoons red pepper flakes, salt to taste and 1/3 cup olive oil. This will marinate up to 2 pounds of chicken and would also work well for shrimp or tofu.
- Soy, Ginger and Brown Sugar: Blend 3 tablespoons grated ginger, 1/4 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon sesame oil and 1/3 cup olive oil to make a flavorful marinade. You can also use this as a basting sauce if you do not have time to marinade the chicken.
Yogurt-based marinades
- Chicken Tikka Kebabs: Make a double batch to use in a salad. See recipe below.
- Garam Masala Marinade: Combine 3/4 cup Greek yogurt, 1 tablespoon lemon juice, 2 tablespoons freshly grated ginger, 1 1/2 tablespoons garam masala and 1 tablespoon sugar and salt to taste for up to 2 pounds of chicken.
- Mint and Cumin Marinade: Combine 3/4 cup plain yogurt, 1 cup mint leaves, 2 cloves garlic, 1 tablespoon powdered cumin, 1 1/2 teaspoons turmeric, 1 teaspoon red cayenne pepper and salt to taste. Marinate up to 2 pounds of chicken for at least two hours.
- Ginger and Smoked Paprika: Combine 1/2 cup yogurt, 1 tablespoon paprika, 1 tablespoon ginger and 1 teaspoon pink salt. Marinate 6 to 8 drumsticks for at least three to four hours.
- Malai Kebabs: Combine 1/4 cup sour cream, 1 tablespoon garam masala and 1/4 cup cashews and toss with chicken. Serve with freshly chopped mint.
Oil-based marinades
When in a hurry, seasonal herbs and olive oil combine for tasty marinades. Here are a few favorites.
- Ginger and Lemongrass: For a touch of Thailand, whisk together 1/3 cup of extra virgin olive oil, 1 tablespoon lemongrass paste, 2 tablespoons fish sauce, 1 tablespoon brown sauce and 3/4 cup of chopped Thai or regular basil. You can also add 2 tablespoons sriracha and 1/4 cup coconut milk depending on your tastes.
- Mint and Black Pepper: Blend together 1/3 cup of extra virgin olive oil, 1 cup of mint chutney and 1 1/2 tablespoons black pepper and salt to taste.
- Mock Tandoori: This dairy-free version marinade is great if you want the flavors of tandoori without the yogurt. Combine 1/4 cup olive oil, 2 tablespoons garam masala powder, 1 tablespoon ginger paste, 1 tablespoon powdered cumin, 1 tablespoon powdered coriander and salt to taste.
- Herbs of Valhalla: This marinade highlights the profusion of summer herbs. Combine 1/2 cup extra virgin olive oil; 1 serrano pepper, stem removed (and seeded if you prefer a milder flavor); 2 cloves garlic; and 2 cups mixed herbs, such as chives, cilantro, basil and mint and blend into a paste.
- Lemon Herb Chicken Kebabs: Combining lemon juice, olive oil and a few basic spices is all you need to create a flavorful meal of chicken and squash. See recipe below.
Sriracha, Mustard and Maple Chicken Kebabs
Prep time: 30 minutes
Cook time: 15 to 20 minutes
Total time: 45 to 50 minutes
Yield: 4 to 6 servings
1/3 cup sriracha
2 tablespoons Dijon mustard
1 tablespoon freshly grated ginger
2 tablespoons maple syrup
1 teaspoon salt
2 pounds chicken, cut into 2-inch pieces
1 nectarine, stoned and cut into eighths
1 medium red onion, cut into eighths and separated
2 tablespoons olive or mustard oil
1 teaspoon nigella seeds
1 tablespoon chopped cilantro
1. Mix together the sriracha, mustard, ginger, maple syrup and salt and toss the chicken into the mixture. Let it rest for 30 minutes.
2. Skewer the chicken with the nectarine and red onion.
3. Brush well with the oil and grill for about 12 to 15 minutes, turning frequently.
4. Remove from the grill. Sprinkle with the nigella seeds and cilantro.
5. Serve with rice or warm pita.
Lemon Herb Chicken Kebabs
Prep time: 1 to 2 hours (plus time to marinate)
Cook time: 30 minutes
Total time: 1 1/2 hours to 2 1/2 hours
Yield: 4 to 6 servings
1 1/2 pounds of boneless, skinless chicken thighs
4 tablespoons minced garlic
1 tablespoon freshly ground cumin
1/2 tablespoon freshly ground black pepper
1/2 teaspoon red cayenne pepper
1/4 cup extra virgin olive oil
2 to 3 tablespoons lemon juice
Salt to taste (about 1 1/2 teaspoons)
3 to 4 zucchini, cut into 1/3-inch (1-centimeter) slices
1 tablespoon finely chopped oregano, plus more for garnish
1 tablespoon finely chopped thyme, plus more for garnish
Lime or lemon wedges to garnish
1. Cut the chicken in 1 1/2 -inch chunks and place in a mixing bowl.
2. Add in the garlic, cumin, black pepper, red pepper and olive oil.
3. Stir in the lemon juice and salt and toss well to coat and mix the ingredients.
4. Stir in the zucchini and the oregano and the thyme and set the mixture aside for 1 or 2 hours at room temperature (up to 65 degrees) or refrigerate longer or overnight.
5. When you are ready to cook, remove the chicken from the refrigerator and thread onto skewers.
6. Prepare a grill and place the skewers on the grill and cook for about 15 minutes, turning the skewers every 4 to 6 minutes, allowing the chicken to turn crisp at spots and cook through. The zucchini will also soften and turn darker at spots. Baste and brush the chicken with olive oil while cooking.
7. Remove the skewers from the grill. To serve, remove the chicken and zucchini from the skewers, garnish with additional herbs if desired and serve with the lime or lemon wedges.
Chicken Tikka Kebabs
You can watch a video for preparing this recipe.
Prep time: 4 to 6 hours, including marinating time
Cook time: 20 minutes
Total time: About 6 hours
Yield: 4 to 6 servings
1 cup low-fat yogurt
1-inch piece ginger
3 cloves garlic
2 to 3 green chilies
1 tomato (optional)
1 teaspoon dried fenugreek leaves (kasuri methi) (optional)
4 tablespoons tandoori masala
2 teaspoons salt
2 pounds boneless, skinless chicken thighs cut into 1 1/2-inch pieces
Cooking oil or spray
1 medium sized red onion, sliced
For garnish:
Lemon or lime wedges
1. Place the yogurt, ginger, garlic, chilies, tomato, fenugreek, tandoori masala and salt in a blender and grind into a paste.
2. Mix the paste with the chicken and set aside at least two to three hours but optimally four to six hours.
3. Skewer the chicken onto bamboo skewers.
4. Place a grill pan on the stove (this is what I use on weeknights, a regular grill or broiling works well as well) and spray evenly with cooking spray.
5. Place the chicken on the grill pan and cook 7 to 8 minutes and turn. (The chicken should have golden brown spots across the chicken.)
6. Cook another 5 to 7 minutes.
7. Add the sliced onion to the grill pan and toss for 2 to 3 minutes until they are slightly sautéed.
8. Sprinkle with sumac and serve with lemon or lime wedges.
Main photo: Grilled chicken and vegetables over rice. Credit: Copyright 2016 Rinku Bhattacharya
With its widely recognizable dagger-sharp leaves, the yucca plant (Yucca spp.), offers up a particularly tasty food in its flower petals. Yucca, not to be confused with yuca (Manihot esculenta), is native to arid regions of the Americas, and is popular as a water-wise ornamental plant elsewhere.
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In traditional dishes, yucca flowers often appear paired with eggs. The flavor of yucca flowers is akin to artichoke, which makes them an interesting springboard for cooking. In an attempt to re-create the flavors of stuffed artichoke, I've found it worthwhile to serve yucca flowers as a gratin topped with a crunchy layer of seasoned bread crumbs.
When harvesting yucca flowers, select ones that are newly opened and appear unblemished. Pass over any flowers that are wilted or appear to have been taken over by insects. Foraging wild foods is not unlike selecting produce at the market in that you look for foods that are in good condition. You can pick more than one yucca flower per plant, as it won't cause significant damage. Yucca is a sturdy plant with a large taproot. Keep in mind, however, that certain animals feed on yucca flowers, and they are a habitat for yucca moths. I like to shake each flower after I've plucked it to free any moths that might be inside.
Yucca flowers can cause throat irritation in some people if eaten raw, so it's likely best to use them in cooked preparations, particularly if you are new to the plant as a food. Traditionally, yucca petals are removed from their reproductive parts. To prepare yucca flowers for cooking, simply strip the petals from the pistil and stamen.
For a girl growing up in a hot stretch of the prairie in the Western United States, yucca plants were always a part of the tableau. As a kid, I learned early on to play carefully when there were yucca and cacti around, so as not to get hurt. It wasn't until I was an adult and began foraging in earnest that I discovered those plants that were as familiar to me as the backs of my hands were also edible.
I've been working with my own local yucca, Yucca glauca, also known as Great Plains yucca, for many years, especially enjoying the flowers. Unlike some species of yucca, Great Plains yucca develops nonfragrant flowers, the petals of which are quite waxy in texture when raw. I've enjoyed the flowers of yucca in more traditional preparations with eggs, as well as in soups and stir-fries. Until recently, my favorite way to prepare yucca flowers has been to steam the petals, and then preserve them as one would an oil pickle like artichoke hearts.
This year, while reading an older cookbook about Mexican herbs, I caught sight of one short sentence that instructed to add a spoonful of flour to steamed yucca flowers, and pan-cook the mixture as patties. I tried this method and was slightly off-put by the glueyness created by the flour. However, the flavor of the yucca in flour, particularly where it had browned, was undeniably good.
The next day, I took the recipe in a slightly different direction. I seasoned steamed yucca petals well with salt, pepper and onion powder. Then, instead of adding flour and attempting to make cakes, I added dried bread crumbs, and put the crumble into a hot pan coated with some oil. Once browned, the yucca and bread crumb mixture was easily the best yucca preparation I'd tasted. The flowers were still succulent and sweet, and their slight bitterness was enhanced by extra savory flavors added through the golden bread crumbs. This preparation of yucca flowers can be used in a number of ways. It's good enough to stand alone as a side dish, and it makes an excellent pasta topping. My favorite way to use yucca flowers sautéed with bread crumbs is to make quesadillas with queso Oaxaca.
I've also used the crunchy bread crumb and yucca combo successfully in a dish that comes as close as I can to turning yucca into stuffed artichoke — yucca flower gratin. You can always tell I've been binge-watching Jacques Pepin when I have the urge to stuff all of my wild edible plants into a gratin. Nobody at my table complains, however, because gratins are both classic and a tastebud-friendly way to serve foraged produce.
Yucca Flower Gratin
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 4 servings
6 cups yucca petals
1 1/2 cups fresh bread crumbs
1 shallot, minced
1/2 cup finely grated Pecorino Romano cheese
3 teaspoons chopped fresh herbs such thyme, parsley and chives
1/4 teaspoon garlic powder
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/2 cup finely grated Pecorino Romano cheese
1. Begin by steaming the yucca petals just until they turn translucent and pale green, 1 to 2 minutes. Let them cool to room temperature.
2. In a bowl, combine the bread crumbs, cheese, herbs, garlic powder, salt and a little freshly ground black pepper using a fork. Add 2 tablespoons of oil and continue stirring the mixture until the all of the bread crumbs appear to have been coated with the oil.
3. Heat a skillet over medium. Add the remaining tablespoon of oil. Sauté the minced shallot for 1 minute, then add the steamed yucca petals and a sprinkling of salt.
4. Add a large handful of the seasoned bread crumbs to the yucca petals, about 3/4 cup, and continue cooking the yucca, stirring frequently and scraping up stuck bits as needed, until they take on a deep medium brown color. Because the yucca is already cooked, you are simply looking to add a layer of flavor through the browning achieved by the Maillard reaction.
5. Remove the yucca from the heat. Evenly divide the browned yucca between four lightly greased 8-ounce ramekins. Top each ramekin full of yucca with what remains of the seasoned bread crumbs.
6. Place the ramekins under the broiler of an oven just until the bread crumbs turn an irresistible shade of brown, 3 to 5 minutes. Let cool for 5 minutes before serving.
Main photo: Yucca flower gratin. Credit: Copyright 2016 Wendy Petty
Bottled-at-the-source mineral water is delightfully refreshing, and with no calories or chemicals, is a drink that's good for you and a base for many make-your-own sparkling beverages. It's also ideal for cooking, with countless ways to improve basic recipes.
For bright green broccoli and vividly orange carrots, cook them in sparkling mineral water. "Boil vegetables in sparkling water to preserve color and vitamins. Mineral water decreases oxidation and the loss of chlorophyll and carotenoid pigments, and keeps vegetable's bright colors," says Rino Mini, CEO of Galvanina natural spring water, renowned since ancient Roman times. "Sparkling mineral water also softens vegetables so you can reduce cooking time, better preserving the vegetable's vitamins and nutrients. It lets you skip the step of plunging cooked vegetables in ice-cold water to retain their color."
Tempura and fritters
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Use sparkling water for better batter. Simply mix flour with sparkling water, dip your favorite vegetables, seafood or fish in the batter and then lightly fry. The sparkling water will make anything you fry extra crunchy.
Sparkling iced drinks
Instead of buying sodas, make your own. Sparkling water creates festive thirst-quenchers but without the added calories of bottled drinks. Combine sparkling water with lemon or other fruit juice for your own homemade natural fruit drinks. Add it to your favorite brewed tea or coffee for natural sparkling iced tea or coffee. "Use sparkling water in your coffee-brewing machine. Not only will it make chemical-free espresso or coffee but it has the delightful added advantage of keeping your machine from building unpleasant residue," says Mini.
Cake, waffles, crepes and pancakes
Add sparkling mineral water instead of water or other liquids in cake recipes or cake mixes. The sparkling water makes it rise nicely and results in a fluffier texture. Great too with waffles: substitute one part of the milk for the water and follow the recipe as you normally would. Try it in your favorite crepe and pancake recipes. Replace half of the milk in the recipe for fizzy spring water for a improved texture. You'll be thrilled with the delicious light and airy crunch.
Angel Food Cake
Recipe courtesy of Opera Lover's Cookbook (Stewart, Tabori & Chang)
Prep time: 5 minutes
Baking time: 35 minutes
Total time: 40 minutes
Yield: 8 to 10 servings
12 large egg whites, room temperature
1/2 teaspoon salt
1/3 cup sparkling spring water, such as Galvanina
1 teaspoon vanilla or maple extract
2 teaspoons cream of tartar
1 cup cake flour
3/4 cup superfine sugar
1. Preheat the oven to 350 F. Generously butter and flour a Bundt or tube pan. Reserve.
2. In a large mixing bowl, using an electric mixer set on high, whip the egg whites, salt, water, extract and cream of tartar until the egg whites form soft peaks, about 5 minutes. Reduce the mixer speed to medium and slowly add the cake flour and sugar until just combined.
3. Pour the batter into the prepared Bundt pan and bake until golden, about 35 minutes.
4. Carefully invert the pan onto a wire rack and allow it to cool upside-down for about an hour, which prevents the cake from falling. Run a knife around the edges to remove the cake.
Main photo: Combine sparkling water with fruits to make your own natural fruit drinks. Credit: Courtesy of Galvanina
The summer grill party is one of the most beloved of summer gastronomic experiences. On the Fourth of July we fire up the grill, people gather round impatiently, and on go the hamburgers, the hot dogs, the pork spareribs, the chicken breasts, the steaks. But why not take your grilling game up a notch this year?
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Taking on a challenge can mean grilling something you don't usually try, working with a theme, or grilling something big that needs attention and then to be carved, such as a whole half turkey breast on the bone with its skin. There's an amazing taste if you've never tried. It comes off the grill and you slice it like a big ham. One could go the non-simple direction, such as stuffed roll-ups of veal scallopini or spit-roasted meat.
For a themed meal, grill something from a particular cuisine, or paired foods, or something historical, or foods of the same color or cut, or mixed grills. In the recipes below the theme is three kinds of fish steaks and three kinds of fresh herbs. Choose three kinds of firm fleshed fish steak and pair them with a fresh herb for grilling. Here are three that work.
Grilled swordfish with fresh orange juice and fresh thyme
This preparation is inspired by the way they would cook swordfish in Sicily. Swordfish is very popular in Sicily as they are found in the Straits of Messina and elsewhere around Sicily. The firm flesh of swordfish is perfect for grilling.
Prep and cooking time: 1 1/4 hours
Yield: 2 servings
1/4 cup extra virgin olive oil
Juice of 2 oranges
1 bay leaf, crumbled
1 garlic clove, finely chopped
Two 5-ounce swordfish steaks, 3/4 inch thick
3 tablespoons fresh thyme and thyme sprigs for garnish
Salt and freshly ground black pepper to taste
1. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes.
2. In a ceramic or glass baking pan, swish the olive oil, orange juice, bay leaf, and garlic until mixed. Place the swordfish steaks in the marinade and coat with the thyme and salt and pepper and leave for 1 to 2 hours.
3. Grill the swordfish on the hottest part of the grill and grill until almost springy to the touch, 6 to 8 minutes in all, basting with the leftover marinade and turning carefully only once. Remove from the grill and serve.
Grilled fish with oregano, chile and olive oil
If there is one thing I miss since I moved to California, it's bluefish, which we can't get here. Bluefish is a dark-fleshed Atlantic fish when raw that is excellent grilled over a hot fire for a few minutes. When the "blues are running" as they say in New England or Long Island, grills come out and people make all kinds of things with bluefish: bluefish balls, bluefish fritters, bluefish pate, bluefish grill. If you're elsewhere in the country, then you'll want to use mackerel, bonito, yellowtail, mahimahi, or angelshark. Note in the recipe that you are using fillets, not steaks, and the fillet needs its skin on.
Prep and cooking time: 25 minutes
Yield: 4 servings
1/2 cup extra virgin olive oil
3 garlic cloves, mashed to a paste in a mortar
4 tablespoons finely chopped fresh oregano leaves
1 dried red chile, crumbled
Salt and freshly ground black pepper to taste
1 1/2 pounds bluefish or bonito fillets (about 3/4 inch thick)
1. Prepare a hot charcoal fire or preheat the gas grill on high for 15 minutes.
2. Lightly brush the grill with some olive oil. Stir together the remaining olive oil, garlic, oregano, chile, salt and pepper. Coat the bluefish with this mixture and lay skin side down on the grill.
3. Grill for 5 to 6 minutes while basting occasionally. Carefully flip the fish with a spatula and grill another 5 to 6 minutes, basting some more. Remove to a platter and serve.
Grilled salmon with tomato relish and mint
The grilled salmon gets a treatment of salsa cruda, a raw sauce made of tomato, garlic and mint that can be made quickly in a food processor, which whips it into a froth very quickly. Serve the sauce on the side or spooned on top of the salmon.
Prep and cooking time: 30 minutes
Yield: 4 servings
6 ripe plum tomatoes, peeled, seeded, and drained of water
1/2 cup loosely-packed fresh mint leaves
2 garlic cloves
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
1 1/2 pounds salmon fillet, in 4 pieces
1. Preheat a gas grill on high for 20 minutes or preheat a broiler or prepare a charcoal fire.
2. Place the tomatoes, mint leaves, garlic, and olive oil in the food processor and run until the salsa is frothy, 30 to 45 seconds. Season with salt and pepper and stir.
3. Season the salmon with oil, salt, and pepper on both sides and place skin side down on the grill. After 4 to 5 minutes, flip with a spatula and grill for another 3 to 5 minutes depending on the thickness of the fish. Serve immediately with the salsa.
Main photo: Grilled fish with oregano, chile and olive oil. Credit: Copyright 2016 Clifford A. Wright
It's hot, you're busy and company's coming for dinner. Nothing's easier than tossing some chicken on the grill. Am I right?
Not at all! Think about it: When was the last time you had a properly cooked piece of chicken from somebody's backyard grill?
"Never" is my guess — even from your own. Don't take it personally. The fact is that hardly anybody knows how to grill chicken that isn't coal-blackened or outright charred in some places or practically raw in others.
The trouble is the chicken. While it's a favorite choice for grilling, especially in summer, the how-tos are not obvious. Chicken is nothing like burgers or hot dogs, pork chops or rib steaks; it's tricky to deal with the fat under the skin that drips onto the fire and causes flare-ups. What makes matters worse is marinade, which causes the grill to smoke heavily, turning your chicken gray instead of enticingly browned.
On top of that, it's tough to determine when chicken is done all the way through; it always seems to take longer than it should. So you pull it off too soon and end up with (gulp) pink, undercooked chicken.
So who am I to give advice? Well, I wrote a cookbook all about cooking every cut of grass-fed beef, and now I'm tackling poultry. Listen, I've had my own share of chicken troubles in the past. The worst was when I served underdone chicken to a Muslim exchange student who told me that it was against his religion to eat it. That low point kicked off a self-improvement project: learning the techniques for grilling chicken right.
Top 5 grilling tips
1. Use bone-in, skin-on chicken pieces. Grilling experts highly recommend thighs, and I agree that they are the moistest, but legs, breasts and wings also benefit when the bones and skin are left intact, as they help to insulate the meat from overcooking — and they make it taste much better. (However, if you're committed to boneless, skinless chicken breasts, the techniques you practice with the remaining tips will help you master those, too, with practice.) Pasture-raised chickens, especially those from heritage breeds, are not only tastier but also more sustainable than factory-farmed birds, so seek them out in your area at the farmers market or local grocer.
2. Season the chicken well with salt and save the marinades for after cooking. Most people make their first mistake before they even fire up the grill: They don't season the chicken enough. With your best-quality kosher or sea salt, sprinkle all sides of the chicken pieces as if you're dusting them finely with confectioner's sugar. Everyone loves marinated chicken, but submerging your chicken in any sauce — even barbecue sauce — will bring you more cooking complications, not more flavor.
3. Preheat your grill to medium-high heat and control those flames. Unlike other foods that respond well to intense heat, chicken calls for moderate or medium-high heat (between 350 F and 400 F). Whether using a charcoal or gas grill, test the heat patterns by placing your open palm about 5 inches above the grate. If you can hold it there for 5 seconds, you're in range. Also note where the heat is less intense. In the event of a flare-up, immediately move the chicken to these cooler parts of the grill to prevent charring.
4. Brown chicken pieces skin side down for longer than you think you should. Always cook the chicken skin side down first and plan to leave it there until it is nearly all the way cooked. Why? You'll end up with crispy and beautifully browned skin (remember, it insulates the meat), plus the chicken will be cooked evenly to the bone. In general, it takes at least 30 minutes to cook bone-in chicken at this temperature, so aim for cooking it skin side down for three-quarters of the total cooking time — 20 to 25 minutes — before flipping and finishing it on the second side.
5. Use your grill like an oven. After laying the chicken pieces on the grate, put on the lid. Now your grill will radiate the heat above as well as below, which is exactly what chicken needs to get cooked all the way through. The lid also controls air flow and keeps the flames on a charcoal grill from getting out of hand. Dripping fat will likely incite flare-ups, so monitor the cooking and move the chicken away from flames to those cooler areas of the grill whenever necessary. If you're at all uncertain that the chicken is done, insert the tip of an instant-read thermometer close to the bone or just cut into the center for a visual check.
Foolproof finishing strategies
Once your chicken is seasoned and fully cooked to an enticing golden brown, let it rest near the heat for 15 minutes or so. Grilled chicken doesn't need much embellishment, although cilantro pesto, peach chutney or avocado salsa — or any other fresh and tangy sauce — will liven it up.
More from Zester Daily:
» Shopping for better chicken? Tap this site
» For the ultimate roast chicken, go French
» "Split" chicken technique welcomes marinades
» True American eats: Italian fried chicken for July 4
But what about those pesky marinades? Think wings, which are first deep-fried and then tossed with sauce. The same principle applies to grilled chicken: Cook it well first, then brush or toss it with any homemade or bottled marinade or sauce. Let it warm-marinate until ready to serve or put it back on the grill for a few minutes to marry the sauce to the chicken as it reheats.
Now you're the expert.
Main photo: Grilling the perfect bird. Credit: Copyright 2016 Lynne Curry
For many people the arrival of vine-ripened tomatoes marks the beginning of summer. But for me, it's the mounds of corn at our farmers market. With countless ways to enjoy corn, one of the most delicious is to use corn kernels in an Asian-style congee or rice porridge.
More from Zester Daily:
» Can't let go of summer? Tomato corn soup can help
» Seven international soups to slurp
» The book on green eggs and ham, Chinese style
Certainly the easiest way to enjoy corn is to strip off the husks and place the cobs into boiling water or onto a blazingly hot grill. Featured center stage, a bowl of freshly cooked corn on the cob is wonderful. But corn is also an able supporting player when the kernels are cut off the cob and added to salads, soups, stews and pasta.
Congee, the best kept secret of the Asian kitchen
A meal in itself, congee is Asian comfort food. Putting good use to leftover rice, the most basic congee is a stew of boiled rice. Many cuisines have made the dish their own by layering in flavor with combinations of stocks, fragrant oils, fresh and dried herbs, spices, vegetables, meat, poultry and seafood.
Congee comes in many consistencies. Some feature the broth as much as the rice. Other versions have very little liquid and the congee has a consistency similar to porridge.
Any rice varietal will work nicely to make congee. Short grain, long grain, white or brown rice, it doesn't matter. When the cooked rice is added to a liquid over heat, the starches thicken to create a sauce. Water can be used as the liquid, but a home-made stock adds much more flavor.
My congee borrows the general technique but is not an attempt to create an authentic dish as prepared in the Philippines, China, South Korea, Thailand, Japan, Sri Lanka, Myanmar, Indonesia, Malaysia or Vietnam.
Because the starting point for congee is so flavor neutral, a variety of vegetables, seasonings and stocks can be added. A fine dice of carrots, green beans or broccoli works well, as does a shredding of kale, spinach or sorrel. Instead of olive oil, use sesame or truffle oil. Add aromatics such as raw garlic, fried garlic chips, turmeric, cilantro, cumin, saffron, pimentón or oregano. Homemade broth brings another level of flavor. You can use a dominating liquid like beef stock flavored with anise or take a more delicate approach using shrimp stock with a saffron infusion.
As an ingredient in congee, corn is an ideal companion because the firm sweet kernels contrast well with the creaminess of the boiled rice.
Corn-Lobster Congee
If lobster is not available, another protein can be used. Cooked or raw fish, crab meat or shrimp can be substituted for lobster. Or, shredded roast chicken or roast pork will pair nicely with the corn. A vegetarian version is easy to make by using homemade vegetable stock and fresh farmers market vegetables and herbs.
Cooking a lobster is probably easier than you might think. Bring 3 inches of water to boil in a large pot. Hold the lobster's head submerged in the boiling water. Cover the pot with a lid. Cook five minutes. Remove the lid, submerge the part of the lobster that is not yet red. Cover. Cook another three minutes. Transfer the lobster to the sink. Reserve the water in the large pot.
When the lobster is cool to the touch, hold it over a large bowl. Remove the legs, claws and tail, reserving any liquid to add to the stock. Discard only the dark colored egg sack. The green tomalley is a delicacy and should be saved to be eaten warm on toast.
Removing the meat from the tail is relatively easy. Use kitchen shears to cut the shell underneath lengthwise and across the top of the tail. The meat will come out without effort. Cracking open the claws takes a bit more work and sometimes requires the use of a hammer. The body meat is especially sweet and requires the use of a pointed stick to separate the meat from the cartilage.
Some of the meat will be cooked. Some will be raw. Both can be used in the recipe.
Place all the shells into the pot with the cooking water and simmer covered thirty minutes. Strain out the shells and reserve the lobster stock.
Refrigerate the lobster meat and stock until needed. The preperation of the lobster can be accomplished a day ahead. If all that sounds like too much effort, use the other proteins mentioned above.
Homemade stock is preferable to canned, boxed or frozen stocks, which are often overly salted and can have a stale taste. Homemade chicken stock is a good substitute if other stocks are not available.
Because rice varietals absorb liquid at differing rates, have enough stock on hand. Adjust the amount of stock as you cook until you have the consistency you enjoy. If you want your congee to have more soup, use six cups of stock. If you would prefer less soup, use four cups. Taste and adjust the seasonings as well.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
1 tablespoon extra virgin olive oil
3 ears corn, husks and tassels removed, washed, kernels cut off the cobs
1 medium yellow onion, washed, root end, top and outer skin removed, roughly chopped
4 large scallions, washed, root end and discolored leaves removed
4 to 6 cups homemade stock, lobster stock if available or use chicken stock or water
4 cups cooked rice
3 cups cooked or raw lobster meat (approximately two 2-pound lobsters) or another protein
1 basket cherry tomatoes, washed, each tomato cut into quarters
Sea salt and freshly ground black pepper to taste
Cayenne to taste (optional)
1 tablespoon sweet butter (optional)
1. Add olive oil to a heated pot on a medium flame. Sauté corn kernels until lightly browned.
2. Add chopped onions and sauté until lightly browned.
3. Fine chop scallion green parts. Cut white part into ¼-inch lengths and reserve.
4. Add scallion green parts to the sauté.
5. Pour stock into pot, stir well and simmer five minutes.
6. Add rice. Stir well. Continue to simmer.
7. The longer the rice cooks in the liquid, the softer it will become. If cooked too long, the rice will dissolve creating an unpleasant texture. When the consistency is what you like, shred the lobster meat and add along with the chopped cherry tomatoes. Stir well. Simmer two minutes.
8. Season to taste with sea salt, black pepper, cayenne (optional) and sweet butter (optional).
9. Serve congee hot in large bowls. Top with white scallion lengths.
Main photo: Corn-Lobster Congee topped with chopped tomatoes and sliced scallions. Credit: Copyright 2016 David Latt


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Mission: Impossible is a 1996 American action spy film directed by Brian De Palma, produced by and starring Tom Cruise. Based on the television series of the same name, the plot follows Ethan Hunt (Cruise) and his mission to uncover the mole who has framed him for the murders of his entire IMF team. Work on the script had begun early with filmmaker Sydney Pollack on board, before De Palma, Steven Zaillian, David Koepp, and Robert Towne were brought in. Mission: Impossible went into pre-production without a shooting script. De Palma came up with some action sequences, but Koepp and Towne were dissatisfied with the story that led up to those events. Wikipedia
Franz Krieger: If we're going to Virginia why don't we drop by Fort Knox? I could fly a helicopter through the lobby and set it down right inside the vault. And it would be a hell of a lot easier than breaking into the goddamn CIA.
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subset: commoncrawl


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When/If TSHTF, if you have the ability to stay away from cities, don't underestimate...ATTN PREPPERS
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I love dogs....but in a SHTF event dogs will need to be fed and will most likley draw unwanted attention to your hideout area when it barks.
Just image the packs of dogs that will be roaming looking for food.... after their owners let them go cause the did not prep dogfood.
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That's why its important to be away (and I mean far away) from cities. The nearest town to my camp is 30+ KMs away. Its population is about 500 - 700. The nearest person to us would be the farmer across the lake. A good 10-12 KM hike. He's a good ol' fella. Has a few dogs of his own. Not everyone will have a place like this to go to, but if you can make it happen, make it happen.
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If Obama brings armed UN troops into American cities, that might be the next shot heard round the world.
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Public performance dates 2016
Please note: Gigs can sometimes cancel at short notice.
Always check with the venue whether prior booking/tickets are required to avoid disappointment!
8th Giacomo's - Sevenoaks Weald
23rd Mumu - Maidstone
28th Casa Nostra - Sutton
29th Da Peppino - Welling
12th Peking Inn - Cookham
13th Winter Hill Golf Club - Cookham
14th Bananaleaf - Sevenoaks
25th The Bull Restaurant - Buntingford
1st Ganges on the Harbour - Eastbourne
4th Giacomo's - Sevenoaks Weald
5th Mumu - Maidstone
12th Winchmore Hill Bowls Club - London
17th Los Amigos - Epsom
18th West Beckenham Conservative Club - Beckenham
8th Maggie Mae's - Brighton
22nd Kingsdown and Walmer Golf Club - Deal
23rd Mumu - Maidstone
30th Hythe Imperial Hotel - Hythe
5th Lakeview Restaurant - Gosfield
13th Bananaleaf - Sevenoaks
21st Strictly Dance & Fitness Studio - Cambridge
28th Burntmill Snooker Club - Harlow
3rd Giacomo's - Sevenoaks Weald
25th Essendon Country Club - Hatfield
28th Ganges on the harbour - Eastbourne
29th Prince of India - Faversham
2nd Mumu - Maidstone
8th Bananaleaf
14th Los Amigos - Epsom
23rd Whitchurch Summer Ball - Whitchurch Sports & Social club
29th Seckford Golf Club - Ipswich
30th (ABBA Chique @ 2.45pm - 3.45pm) Livestock Music Festival, Enfield
8th Parkconcerten - Ninove, Belgium
14th Jack Up The 80s Festival - Isle Of Wight
28th Buddies Bar - Harrietsham
3rd Mumu - Maidstone
17th Great Bromley Cricket Club Fundraiser - Colchester
1st Didcot Civic Hall Concert, Didcot
8th Mumu - Maidstone
28th Da Peppino - Welling
4th Giacomo's - Sevenoaks Weald
12th Mumu - Maidstone
25th Bananaleaf - Sevenoaks
2nd Giacomo's - Sevenoaks Weald
3rd Academy Snooker Club - Basingstoke
9th Mumu - Maidstone
14th Giacomo's - Sevenoaks Weald
15th & 16th Bananaleaf - Sevenoaks
21st Mumu - Maidstone
23rd Bananaleaf - Sevenoaks
31st Enfield Bowls Club - Enfield
Bookings 2017
Well it looks as though 2017 is going to be another busy year for the band and we are now taking bookings for 2018!
Don't hesitate; Call or email Ainsley today to secure your event with the HOTTEST tribute to ABBA, before all the dates are snapped up!
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Holy Mt. Washington
Features of This Trackheavy use of samples
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rock influences
shuffle beats
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a repetitive verse
use of modal harmonies
the use of chordal patterning
minimalist arrangements
a bumpin' kick sound
synth riffs
light synth fx
subtle use of white noise
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Siri for iOS devices has made everyday tasks easier; whether it is getting directions to the nearest gas station or staying in contact with growing social media networks. iOS users can just call out a contact's name and the device will populate with a telephone number and email address. However, convenience comes with a price: personal information. What…Read More
When experts call on people to brace for disaster, it's always based on signs that point to impending events. This quarter, we saw numerous signposts pointing to hazards to sensitive data that could lead to damages to individuals' personal lives and organizations' operations. The high-profile breaches, vulnerability exploits, and other attacks we saw this past…Read More
We recently discussed both the backdoor-like behavior of the Moplus SDK and the related Wormhole vulnerability. Because the Moplus SDK was developed by Baidu and not publicly accessible, we initially thought the problem was limited to Baidu apps. Our latest research suggests that popular non-Baidu apps are also affected. The growing impact Our scanning identified more than 14,000…Read More
A vulnerability known as Wormhole that reportedly affected the software development kit (SDK), Moplus by Baidu is making waves due to the severity of the impact once successfully exploited. The said vulnerability was discovered by WooYun.og, a vulnerability reporting platform in China.Read More


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Troy Tulowitzki and Larry Walker are on the short list of the most talented Rockies ever
Tweet +1 Like Share Pin Reddit Former Colorado Rockies shortstop Troy Tulowitzki is set to make his return to Coors Field Monday night, marking the first time back in Denver since...
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Larry Walker is a great hitter. He's a great hitter at Olympic Stadium. He's a great hitter at Coors. He's a great hitter at Busch. He's a great hitter at any ballpark named after a beer. Whereas the average hitter might create 120 runs per 162 games at Coors, Walker would create 190. That's +60%. Whereas the average hitter might create 85 runs per 162 games in every...
More support for Larry Walker needs to be a Colorado standard
It is time for Major League Baseball's writers to stop ignoring Larry Walker. Walker, the man popularly regarded as the second best Rockies player of all time, behind Todd Helton, has been on the Hall of Fame ballot for a few years now and his percentage has hovered between 20-25 percent of the votes. Walker played a total 17 years in the major leagues, 10 with the Rockies...
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December 12, 2015 | Discuss
Harold Reynolds Plans to Address Canadian Baseball Comment
Yesterday in game three of the ALDS between the Texas Rangers and Toronto Blue Jays, Fox broadcaster Harold Reynolds had this to say about Canadians growing up playing the game. Overnight, Reynolds became the most hated sports broadcaster in Canada. Of course, his comments set Twitter on fire with many igloo and maple syrup inspired tweets. I don't care what he says, Harold Reynolds...
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October 12, 2015 | Discuss
Ode to Hochman
What did we ever do to you, St. Louis? First Larry Walker. Then Paul Stastny. And now this? Serves you right that our – err, "your" – owner will soon be relocating the Rams to beautiful, sunny, downtown Los Angeles. A little payback from our Stan the Man, perhaps. You're not getting Benjamin Hochman without a fight. But if you do – if he indeed leaves us – know this�...
Via Mile High Sports
August 21, 2015 | Discuss
Ranking Tulowitzki among the Rockies greats
Todd Helton. Larry Walker. Dante Bichette. And now Troy Tulowitziki. All names, as of Monday, of former Rockies considered among the team's all-time greats. With the trade of Tulowitzki to the Toronto Blue Jays, Colorado says goodbye to one of the most prolific offensive and defensive talents to patrol Coors Field. Ten years ago the Rockies' No. 1 draft pick signed with the...
Via Mile High Sports
July 28, 2015 | Discuss
Former Rockie Walker falls short in HOF vote
The Baseball Hall of Fame in Cooperstown just gained four new members – unfortunately, former Colorado Rockies outfielder Larry Walker wasn't one of them. Pitchers Randy Johnson, Pedro Martinez, and John Smoltz, as well as Craig Biggio – who played most of his career at second base – were all elected Tuesday, the first time four players have been elected at the same time...
Via Mile High Sports
January 06, 2015 | Discuss
Hall of Fame Voting is Already Getting Stupid: Part Two
I try to stay away from seeing who voted for whom when it comes to the Hall of Fame, but, sometimes…well, sometimes you just can't. Enter MLB.com writer Phil Rogers. Filled out my HOF ballot — Bags, Bigg, RJ, Pedro, Moose, Piazza, Raines, Schill, Smoltz, Tram. Dropped Murphy, Walker for newcomers. — Phil Rogers (@philgrogers) December 22, 2014 Nothing wrong there, right...
Via Hall of Very Good
December 22, 2014 | Discuss
Former MLBer Larry Walker announces he bowled a '300'
Uh oh…it looks like Jonah Keri is going to need to add a new chapter to his book on the Montreal Expos. Thursday, Canada's favorite son Larry Walker proved that he's not just a badass on the diamond. Turns out, the 1997 National League MVP is also a pretty darn good bowler. I must share with all. Bowl in a league and tonight got my first perfect game!! 300! Never thought...
Via Hall of Very Good
April 11, 2014 | Discuss
Larry Walker Scouting Report From 1985 – 'Below Average Defensively'
The results of the balloting for the Baseball Hall of Fame's Class of 2014 will be announced on Wednesday (2 p.m. EST on…
Via Busted Coverage
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The 2014 Mazda6 is an all-new Mazda, bringing to market dramatic KODO® styling and a host of SKYACTIV® technologies that boost performance all around: increased power/torque and chassis rigidity, heightened safety, decreased curb weight, and better fuel efficiency. Is a diesel and/or wagon option something you'd like to see in showrooms here in the U.S.?
I want to welcome the world to come join me in my country for the 2014 FIFA World Cup and the 2016 Summer Olympics. We open our doors and hearts to all! It was very exciting for me to be here in London. Thanks for your support and see you soon!
What I remember most being here is that Brazil was unknown until we won. Walking onto the field at Råsunda Stadium I am reminded of how determined I was to win the World Cup and make good on the promise I made to my father in 1950.
Microsoft Research unveils flexible smart cover for Surface
Microsoft's transparent FlexSense cover can be used for image editing, annotation and gaming
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RattleSnake Point Golf Club offers premium-quality golf and family activities in abundance. Featuring 36 championship holes, the nine-hole Rattler Academy Course, a state-of-the art 18-acre practice facility and a spectacular 35,000 square-foot clubhouse, RattleSnake Point Golf Club is the perfect for golf or business or pleasure.
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EGR Awesome
Reviewed By Brian M (CAPE CORAL, FL) Reviewed for a 2016 Chevy Silverado —5/17/2016 3:38 AM
I like these better than Bushwacker and better price. I did add extra installation screws on my own, extra cost approx. $3.00
Reviewed By Austin G (Cartersville, GA) Reviewed for a 2002 Chevy Silverado —10/2/2014 5:30 AM
One of the best aftermarket kits you can buy that is a stock replacement. Only complaint was the plastic push rivers were poor quality. Local body shop had some heavy duty ones and fixed me up. They agreed that it was the best aftermarket kit they had seen.


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Jennifer Greene has sold over 80 books in the contemporary romance genre. Her first professional writing award came from RWA--a Silver Medallion in l984--followed by over 20 national awards, including being honored in RWA's Hall of Fame. In 2009, Jennifer was given the RWA Nora Roberts LIFETIME ACHIEVEMENT AWARD. Jennifer has degrees in English and Psychology, and lives in Michigan.
Luckyby Jennifer Greene
View All Available Formats & Editions
Nine months ago, Kasey Crandall would have defined "lucky" as "my life." Married to a wealthy, generous older man, pregnant with a once-in-a-lifetime baby, she was oozing with joy. Now, however, she was more apt to think, "just my luck."
Yes, motherhood was as glorious as she expected and she totally adored her daughter. Yet an inner voice was telling her/p>
Nine months ago, Kasey Crandall would have defined "lucky" as "my life." Married to a wealthy, generous older man, pregnant with a once-in-a-lifetime baby, she was oozing with joy. Now, however, she was more apt to think, "just my luck."
Yes, motherhood was as glorious as she expected and she totally adored her daughter. Yet an inner voice was telling her something was wrong with her baby. But nobody wanted to hear that her life was not as perfect as it seemed.
Kasey knew she needed to be strong for her child and get her the right help even if it meant going against her husband's wishes. Even if it meant turning to another man. Because sometimes a woman just has to make her own luck.
Product Details
- 9781459244023
- Publisher:
- Harlequin
- Publication date:
- 05/15/2012
- Sold by:
- Format:
- NOOK Book
- Pages:
- 384
- Sales rank:
- 601,479
- File size:
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I got Lucky shortly after it came out. I found it to be an amazing book one of the best books that i have read in a while. I think that everyone can somehow relate to this book. If you like to read books about life and truely loving someone this is a book for you.
A year ago Kasey thought she had landed in Camelot. From her modest middle class past, she has moved up to exclusively wealthy Grosse Pointe, and she fears a fall from grace. Somehow she has failed to follow the fairy-tale script which would bring a happily-ever-after ending. Instead, she has become the wicked character of the story. But somewhere along the way Kasey has learned to discern between life-transforming love and the kind of love that could destroy her. All it took was the birth of her daughter for the hidden subtleties to become glaringly obvious. Her husband Graham stated at the beginning that he wanted no more children. His daughter from his first marriage is twenty, and he wants to create a life now focused on himself and his wife. Kasey unintentionally becomes pregnant, and revels in the new possibilities it brings her life. But once their daughter is born, Graham desires his normal life with his wife to return, albeit on his terms. And if Graham was unprepared for a child then he is even more unprepared to accept a physically, and possibly mentally challenged child. Nor is he willing to let go of Kasey, and he will use the child to insure the continuance of their marriage. Kasey heard about Jake¿s wild past long before she meets him. Rather than judging him by his past, however, she is prepared to accept him as he is. While he once was a lawyer and lived in Grosse Pointe, Jake is now a recovering alcoholic working for a newspaper. Most of his extra time is spent trying to heal his very damaged relationship with his teenage son. And certainly a married woman presents a temptation he cannot afford. But when his research leads to the conclusion that Kasey¿s daughter Tess may have incurred birth trauma similar to other cases, he cannot resist reaching out to Kasey and helping. Soon their growing friendship reveals just how deeply the attraction goes. LUCKY is an insightful relationship drama that kicks Harlequins Next series off with a bang. Strong romance, sharp family drama and intensely emotional situations combine for an intense read impossible to put down. The sexual tension between Kasey and Jake is powerful, though they wait until very late in the book to culminate their relationship. Indeed, author Jennifer Greene skillfully works up to a powerful climax, and leaves the reader marvelously breathless. I love Jake¿s difficult relationship with his son and his bad boy past complete with being a recovering alcoholic. I do at times wish for more insight into his emotional state of being where Kasey is concerned. Nevertheless, he certainly demonstrates his interest and concern, even while attempting to maintain adequate distance to lend respect for the fact that she is married. Moreover, his innate goodness gives Kasey exactly what she needs. Kasey likewise demonstrates a complex and challenged emotional landscape as she fights for her child, her marriage and her future. Perhaps it is Graham, however, who fascinates me the most. He told Kasey straight up when they got married that he was not interested in raising more children. He seems genuinely loving and concerned for her, though limited by his own character weaknesses, which become accentuate with unusual circumstances. He is not by nature an evil man, though he is selfish and overly concerned with appearances. And it seems his bad behavior is exacerbated by his loss of control over his family. And while I don¿t condone his bad behavior, I can certainly understand it. And it is these weaknesses which give this new product line its appeal. These are mature characters confronted with life altering challenges that we can all relate to. Mature readers will welcome the Next series if all its offerings are this richly complex and powerfully written. LUCKY earns the WordWeaving Award for Excellence.
Go ft res 1 if no show go res 1
Make another part!!
Alright. So you aked me to continue it, so im going to do just that. Once again, comment at cody result one.
Johns breath became short as the other girl began to kiss his di<_>ck softly and gently. He looked up at Kenzie, who was on his chest, pus<_>sy dripping onto his neck. "You betrayed me...why didnt you tell me you were les<_>bian?" he said, hurt in his voice. Kenzie laughed, causing a little of her leftover cu<_>m to squirt onto his chest. His di<_>ck, if possible, got harder and the other girl slowly ran her lips up and down the bottom of his 10 inch shaft, one hand on his di<_>ck and the other stroking her cu<_>nt and plunging in wrist deep. Kenzie smiled apologetically. "I didnt betray you baby. I still love you." She pulled his head forward towards her pus<_>sy. John, barely resisting to probe her pus<_>sy with his tongue, looks at her confused. "Then why--" Kenzie stops him with a shrug of her shoulders. "Shes my friend and we both wanted to try out the new strap on." She leans into his mouth. "Im not lez baby i just like se<_>x." John, unwilling to resist, pulls her cu<_>nt towards his mouth and his tongue runs up and down her slit like a paint brush, lapping up her delicious cu<_>nt. The other girl takes her cue and slowly puts her mouth around his di<_>ck. Then she shoves his hard co<_>ck down her throat, deep- thro<_>ating him between moans. The vibration of her vocal cords on his di<_>ck sends John into a frenzy. Reaching one arm around Kenzies leg, he sticks a finger into her pus<_>sy and shoves it in back and forth in the rhythm of his tongue. Kenzie moans and reaches a hand around herself to finger herself in the a<_>ss. For a moment it seems like time stands still, just three of them, one guy, two girls. John moans as the other girl picks up her pace, shoving her head down onto the monster of a di<_>ck, and reaches over to the 18 inch strap on di<_>ck, puts it between her legs, and pushes it in so hard that it fills her completely and it wraps around inside of her so the tip is out of her pus<_>sy . Kenzie shoves her hand harder into her as<_>s and, with a huge groan, she bucks her hips and cu<_>ms all over Johns face. John moans as the other girl takes his di<_>ck so far that his bal<_>ls dangle at her chin. She screams as she cu<_>ms and her cu<_>m drips down the di<_>ck so it almost looks like the di<_>ck cu<_>med. John takes one look at that ero<_>tic scene and he cu<_>ms into her throat, his monster bal<_>ls emptying into her.
Alright i had a change of mind. If you want to comment on this one, go to cody result 2. Maybe ill make another part. If i have time. We'll see.


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The real estate mogul took to Twitter and made the vice presidential announcement after leaked news reports and a tragedy in France upended campaign plans.
Search Results for: "Affordable Care Act"
Major cases set for the next Supreme Court term
The Supreme Court picks, one case at a time, the issues it will decide and leaves it to scholars, journalists and other observers to see trends. No one on the outside can explain, with any confidence, why some disputes get the Justices' attention and others simply get bypassed.
Updated Supreme Court Scorecard: Final 2016 Edition
The Supreme Court's current term is now over, and it's time to review the major decisions from the Justices from the past few months.
The curse of bigness
National Constitution Center president and CEO Jeffrey Rosen looks at why the influential criticism of big business and big government by Louis Brandeis is virtually ignored in today's "Hamiltonian world."
Will there be a compromise deal on ACA birth control?
Lyle Denniston looks at the Supreme Court's decision to return the Obamacare contraception case to the lower courts, with the intent of asking both sides on the issue to find common ground.
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PARIS The FBI is investigating allegations of corruption involving a British unit of aerospace group EADS EAD.PA over a contract in Saudi Arabia for the UK's Ministry of Defence, the Financial Times said on Monday.
U.S. authorities have yet to decide whether to launch an investigation against the unit, GPT Special Management Systems, the paper said.
A spokesman for EADS said the company had not been contacted by the FBI.
The newspaper said the FBI had interviewed a witness and acquired documents in connection with allegations that GPT, which sells communication equipment to the Saudi National Guard through the UK defence ministry, bribed Saudi officials.
(Reporting by Elena Berton and Alexandre Boksenbaum-Granier; Editing by Greg Mahlich)
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Brandon Ragan Project Blues/Funk Band
Our Beginning… The Brandon Ragan Project formed to blend a classy edge to the classic funk & blues sounds that are ever present in the ongoing entertainment and nightlife music. All of our musicians are local artists that have committed their talent to "music that moves you" and have been performing in the Ventura and Los Angeles areas for over a decade. Our performances bring people together t ...Read more ›


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You want to know if Scan Engine 5.2.x is supported on a 64-bit Redhat Linux operating system.
For answers regarding supported 64-bit Operating Systems please refer to our platform support matrix for Symantec Scan Engine 5.2.x,
Symantec Scan Engine 5.2.x Platform Support Matrix
When operating on 64-bit Linux, Scan Engine runs in a 32-bit mode with 32-bit libraries. You will also need to install and symbolic link to the current 32bit version of Java for your environment.
As Scan Engine is certified against additional platforms, the release notes reflect the new platforms.
Title: Release notes for Symantec Scan Engine 5.2
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You can learn financial lessons from reading stories about money advance online businesses and also the troubles some borrowers also have trying to repay their loans. The best part about mistakes could be the possibility to learn from them. Financial mistakes arrive at a price for your short-term. Using a advance loan online rather letting your bills fall to the wayside will crunch the cost another couple of weeks nonetheless it is likely to make a change in the end.
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We'll miss you this year Rothbury.....Please come back in 2011!!!
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like father like son!!!!!
Cloning? haha......
May you carry the torch for another 70 years Phil.
Man... it's almost like "Mini Me"
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Hi All,
I have implmented RememberMe checkbox on a jsp page using javascript. This is deployed on WAS 5.0 server. It works fine, But the problem is after sometime it stops working. After some time Username and Password is not remembered.
Its very strange
I am also not able to find for how much time it works.
I have set cookies life to 30 days.
PLZ help me.


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» Sensors » Tactile
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A pair of low-force omnidirectional tactile sensors
Looking for a pair of touch sensors suitable for your next BEAM project but don't want to rip the ones off your Photopopper kit? Here - use this identical set instead!
A pair of heavy-duty omnidirectional tactile sensors
These infrared photodiodes are a proven light sensor in BEAM technology.
The Panasonic 1381x voltage trigger detects preset voltage levels depending on the flavour you select. These are the heart of many solarengine circuits.
Standard 1N914 Silicon Diode for general purpose circuit design.
This epoxy-encapsulated monocrystalline solar cell generates a nominal 4.5V / 18mA (sunlight) from a 24x33mm package. And has an integrated solarengine circuit board!
The Solarbotics Sumovore Kit is a strong, modular design with over 500 man-hours of development and 21 prototypes behind it. It has more power, speed, and is less expensive than the Junun Mark III, Parallax Mini-Sumo, and Tab SumoBot.
The Solarbotics Arduino Freeduino Enclosure (SAFE) is a laser-cut acrylic case for your chopsticks. And by chopsticks, we mean Arduino or Freeduino. Go figure.
The Turbot is the Velociraptor of the Robot Jurassic Park! Full body tumbling gets this aggressive robot over all sorts of terrain on its search for light!
90 tiny LEDs of various types, on a 4.5M (14.75') length of particularly supple Superflex wire strand. Excellent for adding a string of bling to your project.
The Freeduino SB-Protoshield offers handy 4-switch / 4-LED / Servo / XBee prototyping space for your Arduino / Freeduino SB.
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(March 31, 2010)--The UTSA Student Government Association will host the 34th annual University Life Awards at 6 p.m., Thursday, April 1 in the University Center Ballroom (1.106) on the Main Campus. From athletics to outstanding community service programs and academic excellence, a University Life award is one of the most prestigious honors that UTSA bestows. The event is free and open to the public.
University Life Awards is UTSA's oldest tradition and recognizes outstanding students, faculty and staff for leadership, scholarship and a commitment to the UTSA community.
This celebration of the UTSA community gives SGA members the opportunity to honor the accomplishments of students, faculty and staff and highlight all that they do for UTSA.
For more information, contact John Montoya at 210-458-4936.
The UTSA Interactive Technology Experience Center camps are for curious youth who are interested in STEM and related topics. This week, campers will study environmental science, robotics and computer science.
UTSA Main Campus
In four sessions of this weeklong day camp for 9 to 13-year-olds, campers will participate in indoor and outdoor activities while exploring ancient technologies from around the world and the new technologies archaeologists are using to discover them.
UTSA Center for Archaeological Research, Main Campus
Campers will investigate how museums use artifacts, oral histories, and research to unravel stories about our past.
UTSA Institute of Texan Cultures
UTSA Math faculty prepare participants for success in their future math courses.
UTSA Main Campus
Staff can help campers improve their technical skills and knowledge of the game while having fun.
Tennis Courts, UTSA Main Campus
Experience a very different summer camp! The UTSA East Asia Institute is teaching kids Japanese through language, culture, art, crafts, music, cooking and more. For kids age 6-12. For more details, email firstname.lastname@example.com.
Main Building (MB 1.126), Main Campus
7 to 12 year-olds will explore Mayan Culture in a three-day sessions, concluding at the Witte museum, where campers will have the chance to see the new "Maya: Hidden Worlds Revealed" exhibit.
UTSA Center for Archaeological Research, Main Campus
Other Calendars
» UTSA Events | » Academic | » Institute of Texan Cultures
The University of Texas at San Antonio is dedicated to the advancement of knowledge through research and discovery, teaching and learning, community engagement and public service. As an institution of access and excellence, UTSA embraces multicultural traditions and serves as a center for intellectual and creative resources as well as a catalyst for socioeconomic development and the commercialization of intellectual property - for Texas, the nation and the world.
To be a premier public research university, providing access to educational excellence and preparing citizen leaders for the global environment.
We encourage an environment of dialogue and discovery, where integrity, excellence, inclusiveness, respect, collaboration and innovation are fostered.


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Oregon State Invitational2013-09-06T16:00:00-07:00
Eugene, OR
Papé Field
Papé Field
Eugene, OR
More: Oregon State Invitational - Women's Soccer
Community Service Event: Part III
The Oregon soccer team participated in their third community service event of the spring.
Everett Joins U19 Team For Matches In New Zealand
After an outstanding freshman year last fall, Marissa Everett will get international experience with the U.S. Soccer U19 team this month.
Community Service Event: Part II
The Oregon soccer team participated in their second community service event of the spring.
Everett Invited Back to U-19 Training Camp
Freshman Marissa Everett garnered a second invitation to the U.S. U-19 Women's National Team training camp.
Professional Soccer Update from Kristen Parr
Four year letter winner Kristen Parr is currently playing professional soccer in Lugano, Switzerland.
Senior Community Service Event: Eugene Mission
The Oregon soccer team will be participating in multiple community service events this spring, organized by members of the team.


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Harry Levine of Marijuana-Arrests.com: "We Are Always Encouraged When the Police Decide to Obey the Law"
Much of what we know about the racial discrepancy between marijuana use and marijuana arrests in New York comes largely from the research of one man: Queen College sociology professor Harry Levine. Levine is the go to guy for information on marijuana and the criminal justice system, a kind of Nate Silver of drug statistics who can tell you just about anything you want to know concerning the war on drugs in our town.
We relied heavily upon Levine's research for this week's Voice feature story "White Mayor's Burden," which took Michael Bloomberg to task for wanting to help young men of color while disproportionately locking them up for low level marijuana use. After the stunning news that Ray Kelly has ordered the NYPD to actually follow the law and stop arresting people for small amounts of pot, we circled back to Levine to get his thoughts.
Here's our (edited) conversation.
How did you first hear about Kelly's order?
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I got an email from Robin Steinberg of the Bronx Defenders
What was your initial reaction?
I wrote both a short statement and a long statement. The short statement:
"We are always encouraged when the police decide to obey the law. New York City's routine policing practices, especially for drug possession, require major reform. This is only the first step."
And the long statement:
"We are pleased that the NYPD agrees that these marijuana arrests have not been proper and will begin to curtail them. The arrests are the fruit of the 600,000 recorded stop and frisks, of the large number of unrecorded stop and frisks, and of the many illegal and improper searches. None of these racially-skewed practices are being curtailed. The NYPD will likely try to make up the loss of these marijuana arrests by charging even more people with disorderly conduct, trespassing, resisting arrest and other crimes that do not require evidence. The police will likely be writing even more mandatory court appearance summonses for marijuana possession and other offenses. These arrests and summonses are not minor in consequence and they disproportionately target young blacks and Latinos. New York City's routine policing practices, especially for drug possession, require major reform. This is a first step. "
Still, I am delighted that the NYPD finally agrees with us, and I actually think they should thank us! They should thank you and everyone else who has revealed their improper and often illegal arrest practices. And we've put up news about it at our new web site, marijuana-arrests.com. We'll be staying on top of what happens.
email@example.com | @steven_thrasher
The White Mayor's Burden Ray Kelly Finally Does the Right Thing with Weed Arrests Crime Higher in Neighborhoods Without Marijuana Dispensaries, RAND Corporation Finds Michael Bloomberg's Young Men's Initiative: the Full Report Ethan Nadelmann of the Drug Policy Alliance Responds to the Big NYPD Marijuana News
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Trattoria Chopping Board - Ash Wood - LargeTrattoria Chopping Board - Ash Wood - Large
£41.00 41.00 ( 2 reviews ) Feefo logo
- Material: ash wood
- Dimensions: 42x14.5x2cm
- A practical board for both chopping & serving
- Inspired by traditional Italian kitchens
- Available in 3 sizes
Bring the warmth of a traditional Italian trattoria to your home with this Trattoria chopping board from Bugatti. Made from solid whitewashed ash, the side of the board features practical grooves to catch crumbs and liquids. With its innovative shape and unusual angles, it's perfect to mix and match with other products from the Trattoria range to create your own refined, personal style.
Care Guides & Advice:
- Standard UK Delivery £3.95*
- Free delivery for orders over £70.00
- UK Next Working Day delivery is £5.95
- UK Saturday delivery is £9.95
- UK Sunday delivery is £9.95
Recent reviews
I am from Estonia and faund Amara web-store by chance. Was really suprised to find necessary product and very fast free delivery without any problem and questions. Very good and professional service.
As Above


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The future of Microsoft Dynamics GP
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Why Upgrade from QuickBooks to Microsoft Dynamics GP
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Case Study: Warehouse & Inventory Management simplified with an ERP solution by Advantage
The Kids Food Company is an innovative UK based children's food company with a global reach. They create and sell healthy and tasty snacks for children to retailers in the UK, USA, Australia, China, Korea and Norway. The company employs 18 people in the UK and generated sales of around £8.5m in 2016.
The Kids Food Company come from humble beginnings. Managing Director, Sally Preston; a food scientist, started The Kids Food Company by creating Babylicious – the first commercially available frozen baby food in the UK. Since then The Kids Food Company has gone from strength to strength and developed a burgeoning portfolio of products. Continue reading →
How to safeguard your growing business with Site Recovery
Your website is your shop window. It's one of the most important parts of your growing business and downtime can cost you money. In 2012 Amazon.com went down for just 30 minutes. It cost Amazon $66,240 a minute – roughly $2 million based on their net sales at the time.[1]
Whilst your business might not be the corporate behemoth Amazon is, downtime can cost your company vital business and more importantly damage the credibility of your organisation. A comprehensive Site Recovery strategy should be key part of a holistic IT infrastructure plan for any business.
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NEW Dynamics CRM 2016 for Professional & Business Services
At Advantage, we're really excited by them as it shows that Microsoft has clearly targeted the Professional & Business Services sector, making Dynamics CRM a viable Professional Services Automation (PSA) tool for PBS.
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