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Mushroom Powder
January 14, 2012
And its multifarious uses!
I adore mushrooms. I love shiitakes stir-fried with strips of flank steak, I love the earthy funk of fresh morels in cream sauce, I love porcini-and-pea risotto – I even love the unjustly-maligned white button mushroom (which is, you may not be aware, the exact same thing as a brown crimini or portobello mushroom – they're all agaricus bisporus, and they don't taste different in the slightest.).
I also love that my parents have a membership at Costco, where rather large quantities of dried mushrooms can be had for not too much money. They recently picked up a big ol' jar for me, at my request, since I'd used up most of the Chinese Black Mushrooms (same species as the shiitake, Lenintula edodes) that my friend Allison gave to me as a host present. Thanks, Allison! They were delightful, and giving people dried mushrooms is the best tradition.
Anyway, Carolyn and I were at Volo again, and we had the BMG flatbread on their current menu. That menu won't be around forever, since it's seasonal, so here it is for posterity:
12 B M G F l a t b r e a d
Berkshire bacon, mushroom, goat cheese
There's no way that could be bad! And of course, it wasn't. There were chunks of cooked mushroom, little batons of bacon, and half-teaspoon-sized dots of goat cheese – and simply typing that makes me salivate. But the interesting part was the smell. Cooked, fresh mushrooms don't have a particularly intense flavor most of the time. It's the dried mushrooms that have that intense, musty flavor. There was, I noticed, a dusty coating on the flatbread. I asked the waitress, "Is this powdered mushroom?" and she was like, "Good eye, yes it is!"
So that was one of those things that I tried and immediately knew I wanted to steal.
Mushroom Powder
Not exactly a spice, not exactly a condiment
The Setup
You will need:
- 1 cup (by volume) of dried shiitake mushrooms (or other dried mushrooms, but shiitakes are relatively inexpensive)
- A clean and odorless coffee or spice grinder
The Heist
1. In batches, grind the mushrooms into a rough powder, and gradually add in the mushrooms until they're all ground up, and continue to process until they become a relatively fine powder. You could grind them into a superfine, almost cakey powder, if you wanted, but I think you'd have to add salt (the added agitation of the salt helps grind other, softer stuff).
2. Put the resulting powder into a bowl – you should have, by volume, about a half-cup. Store in a tightly-lidded plastic container, out of direct sunlight, for a few weeks to a month or so. Whole dried mushrooms have a shelf life of about half a year before they start to lose a lot of their flavor, so I figure the ceiling on this powder is maybe two months.
It won't last that long, however, because once you make a batch of this stuff, you'll want to put it on everything, like…
Mushroom Popcorn!
The Setup
You will need:
- 4 parts mushroom powder
- 2 parts kosher salt
- 1 part black pepper
- oil
- popcorn
- a large, heavy pot with a lid
The Heist
1. Combine the mushroom powder, the salt, and the pepper in your spice grinder and process until everything turns into a fine powder. For a half-cup (unpopped) serving of popcorn, I'd use 2 teaspoons of mushroom powder, 1 teaspoon of kosher salt, and 1/2 a teaspoon of pepper (and feel free to use the whole peppercorns here – they're getting scrunched up anyhow)
When combined, it'll look kinda like this:
That is, rather like sawdust and pencil shavings. Never fear, though; this stuff is delicious.
2. Get some potholders ready. Heat a few teaspoons of oil in your heavy pot, measure out your popcorn (more than 1/2 a cup of unpopped kernels in a 6-quart pot will result in I Love Lucy-esque overflow hijinks, so be forewarned.), and stir briskly over high heat for a minute or so, until the kernels begin to turn opaque.
3. When this happens, cover the pot, and wait for the sound of popping kernels. At this point, take hold of the pot's handles with your potholders, and shake the pot vigorously, making sure it stays in contact with the heat. Don't shake it up and down, just side to side. Give it a good shake at least once every ten to fifteen seconds so nothing gets stuck on the bottom.
4. When the space between pops exceeds, oh, 10 seconds or so, turn off the heat, and let the pot stay covered for about a minute to protect yourself from rogue poppers. Then decant into a large bowl, and from a relatively high height, sprinkle the mushroom seasoning mixture over it, and toss until coated and tasty. You probably won't need any additional oil to make the mixture adhere to the popcorn, since the grains are so small they'll fit in the nooks and crannies of the popped kernels. Health food!
I guess lots of upmarket restaurants, at least in Chicago, are giving out pre-dinner popcorn instead of bread. Graham Elliot is known for it, and so is decorated newcomer Ruxbin. It makes sense. Popcorn is cheap, not particularly labor-intensive, and easier to customize on the fly than bread is. It's also less filling than bread, but it takes as long to eat. Graham Elliot does theirs with parmesan and truffle oil; Ruxbin does it with furikake. I'd like to put my mushroom popcorn right up against theirs. I also love to douse popcorn in garlic oil, but we'll get to that.
If popcorn's not your speed, then allow me to return to a Clean Platter standby: Macaroni and Cheese!
Mushroom Mac
A recipe identical to the Essential Stovetop Mac and Cheese, with emendations in bold text.
- 1 stalk of celery
- 1 clove of garlic
- 1/4 of a medium onion – about 1/4 cup, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk, any type of fat (I used skim and it was fine.)
- 3 ounces, by weight, grated/dry mexican cotija cheese (or parmesan)
- 2 to 4 tablespoons mushroom powder
- 4 ounces mushrooms, sliced (optional but awesome; I didn't have any fresh on hand)
- 1/2 pound of elbow macaroni noodles
- a 2-quart saucepan
- a 6-quart pasta pot
- a colander
The Heist
Prepare identically to the Essential Stovetop recipe:
1. Dice the celery, garlic, and onion; measure your milk, cheese, fat, and flour. Slice the mushrooms.
2. Start heating the pasta water.
3. Melt the butter in the 2-quart saucepan and cook the celery, garlic, and onion until soft, 5-7 minutes. Add in the flour and mix into a paste over medium heat, stirring constantly, 1 to 2 minutes.
4. Add the milk a little at a time, and stir vigorously but not extravagantly, until all traces of roux-lumps are gone. Continue to stir and cook for another 5 to 8 minutes, until the mixture is pleasantly thickened. Reduce heat to low.
5. Add in the mushroom powder, stir, and taste. Don't add any salt, because the cheese is plenty salty.
6. Yeah! Add the cotija or parmesan cheese. High-five the person nearest you. Kill the heat, stir to combine.
7. Cook the sliced mushrooms in oil over medium heat for 10 to 15 minutes, until they've lost most of their liquid, shrunk, and browned. Cook in a single layer.
8. Cook the macaroni in the boiling, salted water, and cook until al dente – then drain and incorporate into the cheese sauce. Add the mushrooms, stir to combine, and serve.
I only made a little bit, and I made it without the fresh mushrooms, and I should have put it in a ramekin and not a plate, but it'll look something like this.
But with tasty chunks of mushroom on top.
Anyway. I suppose I'd be remiss if I didn't include a version of Volo's bacon, mushroom, and goat cheese flatbread, but with an addition of my own – garlic oil!
Garlic oil!
You will need:
- a head of garlic or two
- a cup of good-quality olive oil
- a clear plastic squeeze bottle – these should usually cost about 1 to 2 bucks.
- a small saucepan.
1. First, separate and peel all the cloves of garlic and, once peeled, tumble them into a saucepan. Fill the pan with oil to cover the garlic, and put it on the stove over low heat – at the barest simmer. You don't want to really cook the oil here; you want to heat it enough to soften up the garlic, but you want to keep the oil as bright-tasting as you can.
2. Let it go for about 20 to 30 minutes, until the kitchen smells magnificent. Hot olive oil smells surprisingly fruity, so you may find yourself sniffing around for an unexpected banana (like ya do).
3. Once the garlic is soft, remove it with a slotted spoon. Let the oil cool off, and then pour it into a measuring cup, then a squeeze bottle. Keep it in the fridge for up to 2 weeks.
4. Do something wonderful with the oil-poached garlic cloves. Slather them on a toasted baguette, eat them plain, throw them into a batch of mashed potatoes, dab them behind your ears – I don't care. They're going to be delicious, whatever you do.
Bacon, Mushroom, and Goat Cheese Flatbread with Garlic Oil
Makes either 2 full-size pizzas or 4 little flatbreads
The Setup
You will need:
- A recipe of pizza dough
- Garlic oil (see above)
- Mushroom powder (see above)
- a 4-ounce log of goat cheese
- 4 ounces of bacon, cut into little sticks
- 4 ounces of mushrooms, sliced thin.
The Heist
1. Preheat your oven to 450 degrees F. Cut your dough into either two or four balls, depending on your preference, and roll them out; place them on an oiled baking sheet.
2. In a small skillet, cook the bacon over low heat until cooked through but not crispy. Reserve the bacon, and cook the sliced mushrooms in the fat until they give off their liquid and turn brown. Take off the heat and place in a bowl.
3. Drizzle each flatbread with a teaspoon or so of garlic oil, then dot them with bacon pieces, mushrooms, and half-teaspoons of goat cheese. Dust generously with mushroom powder!
4. Bake in the 450-degree oven for 10 to 12 minutes, until the dough is crisp and brown around the edges. Let cool for two minutes, then cut and serve.
Well. I think that's enough for one day, don't you?
Happy cooking!
The Shroom
December 2, 2011
Or, "You're Tearing Me Apart, Lisa!" Butter.
(What? Oh. You're making a reference to a dumb movie? Okay, cool.)
Oh-my-god that movie's so magnificently stupid.
ANYWAY. Those of you whom I have not yet alienated: hello! By some stroke of fortune for me, and a stroke of misfortune for him, my roommate David's brother was delayed in coming home from college for Thanksgiving – his parents had planned for the whole family to go out to dinner. His dad elected to go collect the waylaid son, and his mother suggested to David that the two of them (she and the roomie) take me and Carolyn out to dinner instead. To a fancy, excellent restaurant called The Girl and the Goat. On the day after Carolyn's birthday. How could we possibly say 'no'?
(Spoiler alert: we did not say "no". Thank you, Alice and Paul! Y'all are great!)
I took assiduous notes during the meal, with an eye toward replicating some of the more accessible dishes in my home kitchen – requested especially was the Sautéed Green Beans In Fish Sauce Vinaigrette, With Cashews. Those were a fantastic revelation – not so salty (and not so fishy!) as to be inedible, but salty enough to trick the palate into eating them ceaselessly.
Let's review what the four of us ate:
- "Not Campbell's" Bread – Broccoli-and-cheese bread served with mushroom soup butter and tomato soup oil. [Hint hint; this is the one this entry's about.]
- Apple Smacks Bread – Apple and pistachio bread with an apple puree and ginger butter
- Those marvelous green beans
- Empanadas with a goat-meat rillettes filling
- Beet salad with beans, white anchovy, and avocado crème fraîche
- Grilled baby octopus with guanciale, beans, radish, and a pistachio-lemon vinaigrette
- Escargot ravioli in a tamarind-miso sauce
- Crispy pig face served with a sunny-side-up egg (no, I won't recreate this in a home kitchen; what do you think I am, a pork magician?)
- Sugo – a rosemary-tarragon pulled-pork stew over papardelle, with tart gooseberries
- Chocolate Thai chile gelato with chocolate cake, peanut fluff, pomegranate arils, and a stout-and-cream reduction poured over everything
- A deep-fried wonton filled with poached, cubed pears in syrup, served atop a knob of tamarind gelato sitting on a puddle of parsnip puree, the whole business sprinkled with candied ginger
- A cheese plate with Mont St. Francis goat cheese, from Greenville,IN, among others
- and a Monastrell (red wine) from Jumilla, Spain
Gracious, I'm glad I wrote that all down – I've got loads of notes pertaining to those green beans and a few others, and I'll endeavor to recreate them, but I very much doubt I'll try to make the desserts. Or the pig face (although, believe me – it was delicious!).
The most accessible item off the menu, I'm pretty sure, was that mushroom soup butter, so I decided to throw some together for a dinner party the next evening. It's easy, but it'd be a pain in the butt, I think, to make it in a small batch. Thus, I recommend that you use at least two sticks of butter for this recipe, and freeze the rest of it (or, like me, bring a third of it to a dinner party, and throw the rest in your parents' freezer for Thanksgiving, yelling "Eat it! It's festive!"). It'll keep for up to a year, although, given its versatility, I don't think you'll need to test that out.
Mushroom Soup Butter
Inspired by the meal that transpired at The Girl and The Goat
The Setup
You will need:
- olive oil
- salt
- One 8-ounce package of white button mushrooms
- 3/4 cup (by volume) dried wild mushrooms, of any variety (but ideally possessing porcini and/or shiitake)
- 1/2 cup milk
- 2 sticks of butter
- a large skillet
- a food processor
- plastic wrap
The Heist
1. Begin by soaking your dried mushrooms in hot water in a fairly deep bowl, and let them hydrate for about half an hour. Let this work while you start your fresh mushroom prep.
2. Wash the fresh mushrooms, and slice them or chop them roughly. Then get your biggest skillet out and start heating it over medium heat. Then drain the rehydrated mushrooms, being careful to avoid the sand that's probably collected in the bottom of the hydration bowl, and cut them up. Feel free to retain the mushroom water, although it's not strictly necessary for this recipe.
3. Of the 2 sticks of butter you've got, slice off a largish knob – maybe two tablespoons' worth, and melt it in the pan with a little olive oil, if you like, to prevent it from burning. Then start cooking the fresh mushrooms, a little at a time – try to keep all the mushrooms in a single layer, if you can – the idea here is to get as much pan-to-shroom contact as possible. Once all the mushrooms have started to brown, shrink, release their liquid and swallow it back up again (about ten to fifteen leisurely minutes), add in the cut-up rehydrated dried mushrooms.
Cook the whole mixture for another 5 to 8 minutes, and then add in the milk, stirring occasionally, until most of the liquid is either absorbed or evaporated – we want the taste of milk, here, not the added water content.
4. Continue to cook the mushrooms until you are confident that they are reasonably dry. Then let them cool, as you bring the two sticks of butter to room temperature in your favorite way, whether that be restin' on the countertop, gingerly poking in ten-second spates in the microwave, or rubbing them briskly between your hands (I dare you to try this).
5. Once the mushroom mixture has cooled enough to your liking, dump it into your food processor and mill it into a paste – this isn't fine enough.
It should be more like this:
6. High five! You're almost there. Add in the room-temperature butter, and mix until everything's incorporated.
It'll end up looking, well – kind of like canned mushroom soup, although thicker and less gelatinous and gloppy. But roughly similar. Feel free to season this compound butter, at this point, however you like. I think it might be fun to add a little hint of fish sauce, honestly, to enhance the meatiness of the mushroom taste.
7. Now, the fun part: line a piece of tupperware with plastic wrap, and plop in the contents of the food processor.
Let this set in the fridge overnight, or in the freezer for a few hours, until it's firmed up and become solid again.
8. Take this butter and cut it into roughly stick-like portions, which you can wrap in wax paper (just like real butter!) and freeze, or stick some in a plastic bag with a corner cut off so you can pipe it into a ramekin, run a fork around it, and pretend like you own a fancy restaurant.
You don't just have to spread this on warm, fresh bread (although I certainly think that's a worthwhile thing to do) – it'd go great with any grain or starch – a pat on top of a potato pancake, for example, would be delicious, and I can't see how it wouldn't improve a spot of polenta.
It'd also be fun, I think, to put this compound butter under the skin of a bird you're going to roast. I just imagined putting this under the skin of a duck, and the fact that it would be completely unnecessary (by dint of duck's fattiness) is eclipsed entirely by how much I'm salivating right now. But a chicken, sure – a chicken would be a safe bet.
You might also be interested to know that I recently made bacon. And it was actually quite easy!
My friend Sharon and I recently shared the cost of a small electric smoker (bought it off of Craigslist for $30. It was an EXCELLENT decision.), with an eye toward making smoked meats and sausages. The first thing we decided to make was bacon; I went to the Chicago Meat Market and bought about 7 pounds of pork belly. If you were unaware, this is the fatty cut of the pig that one makes bacon from.
Looks kind of unfamiliar to you? Try this angle:
That little cross-section should suggest, well, bacon. Bacon in its most elemental form. Now, bacon is cured, which means that it has to be packed in salt for a while to draw out moisture and prevent spoilage – that's the key principle behind preserving any kind of meat. You have to remove water and make the meat an inhospitable place for bacteria.
Therefore, I used a recipe which called for about 30% more cure than meat, by weight – and that cure was half-sugar, half-salt, with a little bit of rosemary and other herbs thrown in.
I cut the pork belly in half, and packed each piece in salt, in large plastic containers, and let them sit for a few days, letting the salt do its work: the salt draws liquid out of the meat, and pulls salt in – the salted meat makes bacteria less likely to propagate on its surface.
After a few days, you can see what happened:
A big pool of liquid collected around the pork belly, which I drained off. Before packing everything in with more dry salt rub, I took photos:
You can see that the lean tissue is starting to firm up and get darker – it's constricting into itself. This is good!
A few more days of the cure and I ended up with something like this.
If you stop at this point, with cured, unsmoked belly, you have something approximating pancetta, although pancetta generally has a slate of particular tastes associated with it, like fennel and garlic. Or we could just call it unsmoked bacon. Whatev.
In fact, this is what I did with half of the belly – I stopped at that point and let it air-dry for a few days before refrigerating some of it and freezing the rest. At fridge temperature, it still sliced pretty thick – I'd probably want to freeze it for a half hour before attempting anything other than cubes or lardons. You can see what happened when I cut strips:
Delicious, but probably a little too thick for most people's tastes.
I heated up my tiniest black iron skillet (which is why these pieces of bacon are going to seem so immense), and cooked them over gentle heat for about ten minutes, until they crisped up, released a few tablespoons of bacon fat (oh my god so much fat), and cooled off.
It looked like this:
Now, I smoked the other half of the bacon in a little metal box for about 4 hours. It ended up looking like this:
And the smell was incredible – I used hickory chips, and replenished their supply every hour or so. I may have gone an hour too long for some tastes – my parents, for instance, found it a little too smoky – but it was good enough for a first excursion.
For more information on how to cure and smoke meats, check out the two resources I've been using: Preserved and Charcuterie.
My friends and I – namely Sharon and Brian – have already attempted a few other smoked creations, including a fabulous smoked tri-tip steak, a pound of smoked shrimp, some smoked habañero peppers, smoked sea salt, and smoked garlic. Yeah, all of those were in the smoker at the same time. We're awesome.
Happy cooking!
Cincy Mac
October 29, 2011
There used to be a place near my apartment called Cinner's – it closed a few months ago, but before it did, it broke open my conception of what chili was. Just, wham – broke it in half and filled the empty space between with a nest of spaghetti. The restaurant was billed as a Chili Parlor and Cocktail Lounge, all done up in the style of Cincinnati, Ohio – Carolyn, an Ohioan (and don't you forget it), squealed with joy when she first stepped inside, although I'm not actually sure if she's ever been to Cincinnati. I'll ask her.
I had created, in my head, two classes of chili. The first, a Standard-Issue Chili, made with ground beef, tomatoes, chili powder, and beans – the sort of thing I would have learned to make in the copy of Evelyn Raab's Clueless In The Kitchen: A Cookbook for Teens that I got when I was twelve. (Her chili has a little bit of curry powder in it. Badass!) The second class of chili was one that my high school friend Ian taught me about when we had a chili cookoff at my house – Ian's family was from Texas, originally – a big, chunky stew of beef chuck cubes, ancho chiles, masa harina, and no beans or tomatoes. I thought, "okay! these are the kinds of chilis that exist." There was the Texan-style ur-chili, the proto-chili; and there were the bean-and-tomato-containing variations, like mine.
There was no room for Cincy-style in my repertoire, simply because it was off my radar. I'd heard of it, sure. But I'd never eaten it. It never stayed in my head for very long.
Cincinnati-style was invented in the 20s by a coupla Macedonian immigrants who put allspice, clove, cinnamon, and chocolate in their chili and put it over hot dogs (they call 'em coneys!) and spaghetti. I didn't know you could eat chili over spaghetti. Okay, that's not completely true – I did it once at my friend Jack's house in high school, but his dad's from Milwaukee, and God only knows what they do up there. Cincinnati chili, or Skyline Chili, after the most famous Cincy-based place that sells the stuff, is almost more of a sauce than a chili, and what I like the most about it is that, unlike Texas-style chili con carne or my Midwestern Chili-an-beans, it's got a completely uniform texture. It's tender, which isn't really something that comes to mind when I think of ground beef. Yeah. This is one to make in your crockpot – it's best after hours and hours of slow bubbling.
Anyway, the thing about Cincy Chili is that it goes over pasta, served with shredded cheddar (Cincy Chili 3-Way), cheddar and either diced onion or red beans (4-Way), or cheddar, onions, and beans (5-Way!). But at Cinner's, since their entire menu consisted of chilified food, they had other options, and among them was the legendary CINCY MAC. This was just the thing for a blustery, miserable day in mid-february. You'd sit down with a can of Hamm's beer (which is a Minnesota beer but they sold it there proudly – it's a thin lager on the order of a Pabst Blue Ribbon), lean on your elbow, and sigh as the steam from the Cincy Mac slowly wafted up into your nostrils and rejuvenated you.
The only problem with it, really, was the macaroni and cheese itself, which had the sort of rubbery consistency of a Type I mac. So, after the restaurant closed, I decided I'd recreate it. My way.
I hunted around for a multitude of recipes, since the owner of Cinner's flatly refused to give me his. And after an afternoon of kinda-hectic recipe testing with Carolyn (Sorry I was a jerk, honey), I came up with a recipe. Well, two recipes.
See, there's not so much artistry or variation in the technique of making a chili – you brown the meat, you cook the onions and garlic, and then you throw everything into the pot and let it simmer for hours. No, the true art of any chili recipe is the spice mix. Which is why I made two of them. But both of them involve chili powder, which is its own thing – it's the magical moment, for me, when a chile, with an e, takes its first step toward chili, with an i.
David's Homemade Weapons-Grade Chili Powder
Less a recipe and more a set of ratios – make as much as you want
- 1 part Ancho chiles
- 1 part Pasilla chiles
- 1/2 part to 1/4-part Árbol chiles – these chiles are very hot. The half-part ratio was hot for me and I have an iron tongue. However, in the chili itself, the heat mellowed. But beware, is what I'm saying, because this stuff is hot.
- 1/10th part cumin seeds – just throw in a teaspoon or two. Nobody's going to judge you for not doing it by weight. I'm not, at least.
1. Cut the chiles into small strips with a kitchen scissors. Keep the seeds, if you like fun. Discard them if you don't. Over very gentle heat, toast the ingredients in a large skillet, stirring frequently, until the chiles are fragrant and the cumin seeds are lightly browned – about five minutes. Be careful not to lean over the skillet while the chiles are toasting, because the volatile compounds that come off those chiles will HURT YOUR FACE. There's a reason they call it pepper spray. It's because it comes from hot peppers.
2. Let the chiles and cumin cool, and then grind it in a spice grinder or small food processor. You could also grind them in a mortar and pestle, but that would also take a while. Do that if you've got a really big mortar and pestle, and if you just plan to sit with the thing between your knees while you watch half an hour of television.
Me, I think it's easier this way. Although maybe that's because nobody has ever given me an enormous mortar and pestle.
3. Bag it and tag it. Taste it, too, on the tip of the finger, and close your eyes and blink back the tears as a sweet scourge of flame lashes your tongue. This is the moment that chile becomes chili. Know it well.
Now, with that made, we can continue on with the two spice mixes. One is milder, and one is more powerful – not necessarily more spicy, but just bolder and more overstated. To that end, I have named one Team Classico, pictured here:
And I named the other Team Hypa-Spice.
Both recipes contain chocolate, clove, cinnamon, chili powder, and allspice, but in different quantities. The (unsweetened!) baker's chocolate is important, because it gives a deep, mellow bitterness to the whole dish – it wouldn't be the same without it. So! Let's get to the real fun.
Cincy Mac
A schema-breaking chili!
The Setup
Option A. Team Classico Spice Mix
- 1 tablespoon Homemade Weaponsgrade Chili Powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1 ounce unsweetened chocolate
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon worcestershire sauce
- 1 15-ounce can tomato sauce
- 2 cloves of garlic
- 1 teaspoon salt
Option B. Team Hypa-Spice Spice Mix
- 2 tablespoons Homemade Weaponsgrade Chili Powder
- 1 teaspoon cumin
- 2 teaspoons cinnamon
- 5 allspice berries
- 1 teaspoon ground clove
- 1 tsp black pepper
- 2 bay leaves
- 1/2 teaspoon cayenne
- 1 ounce unsweetened chocolate
- 2 tablespoons apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 15-ounce can tomato sauce
- 4 cloves of garlic
- 1 teaspoon salt
They're not all that different – it's just that some of the proportions are doubled, and it makes a pretty big difference in the pot. I prefer Team Hypa-Spice, but that's my tastes. You may prefer something a little less in-your-face. (Although how else do you eat food? Okay wait I don't need to know.)
The Heist
- 1 recipesworth of either Team Classico or Team Hypa-Spice
- 2 pounds ground beef
- 1 large onion, plus another for raw onion topping (optional)
- 1 can of red kidney beans, rinsed and drained (optional)
- Shredded cheddar cheese, for topping (optional, but what's wrong with you?)
- 1 recipesworth of Essential Stovetop Mac and Cheese
1. First, measure out all of your spices. Put the dry spices into one bowl – the liquids in another, and leave the garlic on the cutting board because it's going to be used soon. You can use the time it takes to cook the ground beef to put your spices away.
2. In a large pot, cook the ground beef until brown. Drain the fat and set aside – reserve a tablespoon or two of fat for the next step.
3. Return the pot to the heat and add back some of the drained-off fat; cook the onions (and the garlic from the spice mix) until soft and translucent. Return the beef to the pot.
4. Here, you could either A) transfer everything into a crockpot, add the spices and liquids, and cook, on low, for 4-6 hours, or B) add the spices, liquids, bring to a boil, and then simmer, covered, for 2-3 hours on the stovetop. Why so long? The spices need to get all integrated, the beef basically needs to be falling apart, and any variable texture should be gone. It should be a molten lava-sauce.
5. Make the macaroni and cheese as directed, and top with the Cincy Mac! Don't forget to pull out the bay leaves.
6. High five! You made some awesome-ass Cincy Mac.
7. You could also just make spaghetti instead of the macaroni and cheese, and have yourself a merry little four-way:
I think my Cincy-Style chili could stand to be a little more sauce-like, in that I've seen other recipes that add a few cups of water to it to ease along the braising, but I really like it at this consistency. It coats pasta well and it's not too wet.
Oh, and I asked: Carolyn's never been to Cincinnati. Did someone say ROAD TRIP?
But seriously, Cincinnati residents: let me know if I've scrawled heresy all over your city's dish. Better yet, let me know if something's missing from my recipe.
Happy cooking, everyone!
Naanakopita: Delicious Pockets of Cross-Cultural Blasphemy
September 23, 2011
The Whole Foods by my girlfriend's apartment used to sell Sukhi's Naanwiches, or at least, the kind she liked – the kind with spinach and potato and tofu. She'd keep them in her fridge, and hurl one into the oven for dinner if the mood struck her. I had one, once, and liked it. I developed this copycat recipe back in February 2011; we made a bunch of homemade naanwiches and brought them to a Super Bowl party, where, despite the preponderance of popcorn, dips, and peanut M&Ms, they disappeared off the platter at Warp 9.
And then I forgot about it. Completely. Until Carolyn's Whole Foods stopped selling the spinach Naanwiches. "Remember when you made those?" she said.
"Sort of," I said.
"I think that would make a great blog post," she said, coyly. I know what you were after, Girlfriend. You mercenary. She was in it for the naanwiches, America!
So, using the naan recipe I've previously detailed on this site, and the following recipe for saag paneer, I recreated the magic. Except I did it a little differently; instead of just making a folded piece of dough like I had previously, enfolding the filling in a sort of folded pita configuration, this time I crimped the dough into little hand pies, so that they most resembled empanadas, or, more accurately, spanakopita – Greek spinach pies. (Or Lebanese fatayer. Or calzones!)
My cultural depredations lead me from India to the Levant to the Greek Isles* to, as you shall shortly see, Mexico. I shall never rest. I shall never stop bastardizing the cuisines of nations – not until I have trod on every page of Larousse Gastronomique.
I'd call this a samosa, except it isn't, really. It's too large, and it's baked, not fried. I'm sure there aren't exactly hard lines on nomenclature, but it feels like I'd be calling a knackwurst a cocktail wiener. But yet, it's not a spanakopita, either; it's not made with phyllo dough, and it's also a little bit too large. If anything, it's like a pasty, but it's made with the wrong sort of dough. It's its own classification. Naanwich or Naanakopita will do, although I prefer the second, for its quality of sheer phonemic bewilderment.
Now, palak paneer is a classic Indian dish, which I shall further insult by describing as being "essentially creamed spinach with fried cubes of fresh Indian cheese in it." It is very easy to make your own paneer. I was going to advocate that you do it for this recipe. In fact, I nearly did it myself, figuring there wasn't any place within walking distance of me that sold paneer cheese.
But guess what? There is. Paneer is a fresh farmer's cheese – it's firm, kinda squeaky, and somewhat bland. It doesn't melt like other cheeses would– it just gets nice and brown and crisp when you cook it in a non-stick skillet. It is, in fact, identical to Mexican panela. Identical. There is nothing in the production of those two cheeses that would set them apart – you heat some milk; you add some lemon juice, you drain it, you press it, you salt it. The end. Cheese.
Now, if you're an American, and you live near a large city, there is undoubtedly a sizeable Mexican population in your community, and the grocery stores in your neighborhood undoubtedly stock Mexican goods. You're going to want to march right up to the deli counter and order several inches of cheese – don't get it in slices, get it in a big ol' chunk. This stuff is delicious.
So. If you can get paneer, excellent! Good for you; it's not so terribly difficult to come by in the first place. And you could always make your own. But I like the firmness of store-bought stuff. It's made with more patience, weight, and industry than I could ever muster.
* Which reminds me of a story my classmate Molly told, once. She had pledged a college sorority, and her father, upon hearing this, exclaimed, "Excellent! I'm so pleased you are Greek, now; did they bid you drink from the brackish waters of the Aegean Sea?" Molly's father is, evidently, awesome.
A tasty pocket of spinach and cheese!
The Setup
You will need:
- One full recipe of naan dough
- a 10-ounce bag of fresh spinach, or, failing that, a thawed and drained package of frozen spinach
- 1 cup of paneer/panela, cubed
- 1/4 cup buttermilk (feel free to use 1/4 cup of milk with a teaspoon of vinegar – just let it sit for ten minutes)
- 1/4 cup yogurt
- 1 onion
- 4 cloves of garlic
- 2 teaspoons of ginger
- 2-3 tsp curry powder
- 1 tsp coriander
- salt, to taste
The Heist
1. First, make the dough, following the instructions in my entry. Set the oven to 400 degrees F.
2. Fill the sink with water, if you're using fresh spinach, and soak the spinach in the basin, shaking it around to get rid of any sand or dirt.
3. Dice the onion, mince the ginger, and mince the garlic, too. Set it aside. Cut the paneer or panela into smallish, 1/2-inch cubes.
4. In a medium-sized nonstick pan, heat a few teaspoons of oil and begin cooking the cheese, not doing much to them. Make sure they don't stick (use a rubber or silicone spatula), but other than that, let them cook at medium heat, turning every four minutes or so, until they're brown on a few sides. Reserve the cooked pieces of cheese on a plate or in a bowl. Keep the pan on the stove.
5. Meanwhile, in a large skillet or pot, heat a little oil, and wilt the spinach in it – use a tongs to squeeze all the water out of it as it cooks down, and plop it into a bowl. It should take about two to four minutes to wilt all the spinach. I grow weary of having to blanch spinach in a big pot of water, only to have to squeeze all the water out of it endlessly. I think this way is a little easier.
6. Give the person next to you a high five. You're making naanwiches!
7. In the pan you used to cook the cheese, which should still have some oil in it, add the aromatics (the onion, the garlic, and the ginger), and cook them, with a touch of salt, the curry powder, the coriander, and an optional pinch of hot red pepper flakes, until the onion is soft and yellow, about 5 minutes. I believe it was around this time that I said, "Maybe this is too much onion." Carolyn almost slapped me. She was right. It cooks down. And there's no much thing as too much onion.
8. When the onions are soft, add the spinach in – stir until the spinach is evenly distributed , then add the yogurt and the buttermilk. Stir, taste for seasonings, and cook until the mixture is still a little wet, but not drippy. We don't want too much buttermilk leakage in the naanakopita. Stir in the cubes of paneer and kill the heat.
You could totally stop here, too, if you wanted, and just serve the saag paneer as is. We had a lot of trouble not eating it all out of the pan. Just sayin'.
9. Line a baking sheet with tin foil, and spray it with cooking spray. Roll out your dough into six-inch rounds – just like you would for the naan recipe, but thinner – you might be able to get eight to ten of these, depending on how thin you go. Place these rounds on the greased tin foil on the baking sheet.
10. Plop a 1/4 to a 1/2 cup of saag paneer into the middle of them.
11. Fold them in half, and crimp up the edges. There's no need to seal them super well, because if they leak, they won't leak so terribly much – the filling shouldn't be all that wet.
12. Bake the naanakopita at 400 degrees F for 25 to 30 minutes, depending on how crispy and brown you want them to be. Let them rest for at least 10 minutes before serving, because they will be insanely hot on the inside.
These reheat spendidly. but they also freeze, uncooked, exceptionally well: cook them, straight out of the freezer, for 25 minutes at 425 degrees F – spray them with a little cooking spray first, though. But pop ' em in, hot 'em up, take 'em out. And that's sort of the entire point of these – while they certainly make an excellent sit-down meal, I've designed these with long-term frozen storage in mind, so you can say, "Oh, dang. It's 5:45, and I want to eat something at 7, but I don't want to make anything. And I don't want to get takeout." This is me, reaching out across the ether, preventing you from tearing the lid on another loathsome Lean Cuisine.
This is the first entry in The Clone Platter, a new feature in which I will attempt to clone an existing commercial product or piece of restaurant food, or generate a home-cooked equivalent. If you have any suggestions, please leave them in the comments! As a warning, I probably won't take on anything that requires a deep-fryer – so I probably won't take on the suggestion of "David, clone McDonald's french fries!", because, first of all, fried, and second of all, there's an immense supply chain with a very specialized cultivar of potato (Oh sure, their website says they use regular old Russet Burbanks, but I'm convinced they're the ones who buy up all the fancy Kennebec potatoes). So there. Lots of caveats, but request away. If the product in question is available in my area, I'll buy it, dissect it, and eat it, and then try to recreate it! Otherwise, you'll need to describe the hell out of it, and maybe take a photo.
Happy cooking!


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20 Chinese companies met companies from the Pays de la Loire region on 5 November 2014 in Nantes.
In the continuity of the regional mission in China, which took place from 20 to 24 October 2014, and as part of the Franco-Chinese Decentralised Cooperation Conference in Strasbourg at the beginning of November, the Pays de la Loire region and the territory's economic stakeholders welcomed a delegation of political representatives and company directors from the Province of Shangdong on 5 November.
The Pays de la Loire office in Qingdao recruited Chinese companies and will play a central role in continuing these exchanges beyond this initial meeting. Within the Chinese delegation were several major industrial groups from the agro-food, domestic appliances, automobile and wood sectors. 3 of them are already located in France: Haier, Hisense and Weichai.
The aim was to raise awareness of Chinese stakeholders and promote the territory around the themes of the Factory of the Future and Green Energy in particular, in order to develop collaborative projects and technological and commercial partnerships, in both directions. The delegation's institutional representatives included members of the Chambers of Commerce, who could orientate Loire region companies towards opportunities in export markets.
The development of the programme of this "investors" day, piloted by the Agence régionale (Regional Agency) was made possible thanks to the mobilisation of the CCII (CCI International), the WTC (World Trade Center Nantes Atlantique) Nantes-Saint-Nazaire Port and members of the international hub, competitiveness Poles and clusters and regional PRI. Around thirty regional companies participated.
The Chinese delegation's programme was structured around 3 main themes :
o A "Networking" time between members of the Chinese delegation and Pays de la Loire region companies.
o Two round-tables:
- Advanced Production Technologies, on the theme of the Factory of the Future and the 3rd French Industrial Revolution with Sepro Robotique (PRI Proxinnov), Daher, FAB 44, Europe Technologies, Exago Group, Allio SAS, Chatal and Nantes-Saint-Nazaire Port…
- Green Energy on New Renewable Energies, hydrogen and Microalgae projects with Neopolia, AIA (Novabuild), Algosources (Blue Cluster), STX, Transway, Meteodyn, Altera and Nantes-Saint-Nazaire Port…
o Meeting for exchanges between institutional players:
- Logistics: Port of Qingdao/ Port of Nantes St Nazaire
- Industrial sector: industrial fabric and avenues for cooperation
- International: presentation of actions carried out with France/Europe for Chinese structures and by members of the Hub on China/South-East Asia.
- Testimonies: Nantes-Saint-Nazaire Port, Ecole de design de Nantes, ESSCA Angers, World Trade Center, Berthault Engineering, Le Mans Development (International Business Days during 24 H du Mans), Angers Loire Development (Confucius Center)…
This first Pays de la Loire-Shangdong "Investors day" has been as success : some Chinese companies plan to attend some international events 2015 that Pays de la Loire Region welcomes, such as SIVAL, Salon du Végétal in Angers, Laval Virtual in Laval and Green Week in Nantes.

subset: commoncrawl


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With Republican David Jolly's defeat of Democrat Alex Sink in Florida's 13th Congressional District, it is clear that Floridians are just as sick of ObamaCare as we are here in Arizona.
It's time to "Sink" Kirkpatrick in Arizona! Help us send a clear message to Kirkpatrick and Pelosi that Arizona will not be fooled. We're trying to raise $3125 by the end of the day. Please click to send $7, $17, $27 or $277. We need your help!
Please take a few minutes right now to "Sink" Kirkpatrick!
Thank You!
Craig Handzlik
Campaign Manager
Andy Tobin for U.S. Congress


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For those that have open-mindedly follows the ongoing coronal inquest into the collapse SCOAN guest house that led to the death of more than 100 visiting members of the Synagogue Church of all Nations (SCOAN) can tell, from how the inquest is being conducted, Prophet T.B Joshua will not get justices from the Lagos state agencies that are witness in the ongoing coronal inquest.
Interest groups, investigating journalists and individuals who so far has being present at the coronal court, has lamented the visible show of biases by the coronal Magistrate and contradicting reports by witness of the Lagos state government agencies in the ongoing inquest and its sadden that all of this accounts has being suspiciously ignored by world media house.
Recently, the structural engineer and a consultant to the Lagos state Material Testing Agency, Saheed Ariyori who testified as a witness on 4th, march, 2015 that the collapse of the guesthouse own by SCOAN was as a result of defective foundation has admitted he is not a professional in sub-soil investigation and that is earlier report of faulty foundation as the cause of the building collapse was an error. He admitted this on the 6th of March, 2015 at the coronal court after being cross examined. It was observed that his initial "error" report contradicted the report generated from the sub-soil investigation already tendered before the coronal court by the same Lagos State Material Testing Agency that Saheed Ariyori is a consultant to.
Here is what Ariyori said when being cross examined: "We did integrity test on the rubbles that collapsed. The report showed that the concrete used on the collapsed building was good.
"Our investigation report did not show that there were signs of stress on the foundation of the collapsed building.''
He also confirmed that there were errors in his calculations made before the court on March 4 in which he based his conclusions that the foundation of the collapsed building was defective. Sources: Read through the last four paragraphs.
This again as confirmed our earlier stand of contradicting report and prejudices by the so called expert witness representing the Lagos state government agencies in the coronal inquest. From day one of this tragic incident, all the Lagos state agencies that has in one way or the other gotten involved in this matter has being biased in their report against the ministry of Scoan. We should not be quick to forget the accusation levied against Scoan by the National Emergency Management Agency (NEMA) and Lagos State Emergency Management Agency (LASEMA) that Scoan did not allow them to save life during rescue operation, but later CCTV footage presented to the coronal court by the SCOAN Chief Security Officer shown that NEMA and LASEMA where not hindered by SCOAN to do their statutory assignment instead, they came to the rescue site ill equipped and didn't take their rescue operation serious but they were busy conducting interview when people were still trap under the rubbles. What makes it even outrageous is that most local and international media that where reporting this false allegation by NEMA AND LASEMA against SCOAN kept mute when the truth was finally exposed and some are still propagating this false report until now.
If you are very observant, you will find out that this recent report by Saheed Ariyori the consultant to the Lagos State Material Testing Agency is suspiciously cover underground, only few news media is talking about this, while because the report seems to exposes the much talk prejudices against T.B Joshua's ministry by government agencies in the ongoing inquest. But what is on news now is T.B Joshua suit to stop inquest fail, Tb Joshua most appear before the coronal court and other infuriating headlines.
For the sake of transparency, there was nowhere in the SCOAN suit that says the Federal High Court should stop the coronal inquest from conducting their investigation, the aspect of the suit that is falsely propagated by news media is one among other suit that seek to know if the corona had not been extending the inquest beyond its legal acceptable boundaries, if indeed they have gone beyond their boundary, the High court should declare such portion null and void. There is a clear difference between "seeking to stop the corona inquest into the collapse building and seeking to know if the coronal had not been extending the inquest beyond is legal acceptable boundaries". This is one among countless of biased report from the world media.
They want Prophet T.B Joshua to appear before the court, the question is for what? Is T.B Joshua a structural engineer, even the contractor said the prophet is not directly involved in the construction of the collapse building, so which material evidences do they want from T.B Joshua, is the Prophet a building expert after all the collapse guest house was contracted to a construction company, but why is the coronal Magistrate more interested in T.B Joshua coming to court to testifies. This is left for the open-minded to answer.
The role so far played by majority of both local and international media in this matter is worrisome. It has becomes clear the institutions of the world are against the healings, deliverances and other miraculous happenings that are taking place in the SCOAN and they want to stop the move of God in the life and ministry of Prophet T.B Joshua.
Don't forget Satan is the ruler of this world majority of the institution in this world is under his control.


text:
Haridwar is about 280km from Auli , so day 6 is spent only
for the long journey.
we started our journey at 7.30am
click here ) ,
Joshimath in Uttarakhand is protected by the Ibex Brigade.
Uttarakhand is located at the border between India and Tibet.
they are still repairing the roads and bridges affected by the flood
and landslide last year before the coming monsoon starts.
Due to this , i think it is still risky to travel to Uttarakhand during monsoon
season ( July to September )
the major north India flood 2013 : click here
and bungy jumping
journey from Auli.
the hotel is a budget hotel , but good enough for backpackers.
but if comfort and service is your main concern , then there are many
better options than this.
we booked this hotel just because its very cheap , and we're staying for only
1 night just for transit in Haridwar before catching our train to Delhi
the next day.
the rate was Rs1200 per night , and we booked for 2 nights
(beacause our train is at 11pm next day)
for AC room that can accomodate 4 people in a room.
( Rs1200 per night x2 / 4 = Rs600 per person )
its very cheap , and located just a walking distance from
Haridwar Railway Station.
Kuari Pass Trek & Pangarchulla Peak 4550m
Indian Himalaya Trek
31st May - 5th June 2014
Uttarakhand , India
instagram : #KuariPassTrek2014


text:
This website is accessible to all versions of every browser. However, you are seeing this message because your browser does not support basic Web standards, and does not properly display the site's design details. Please consider upgrading to a more modern browser. (Learn More).
Posted Saturday, May 1, 2010
A 'Larrikin' honoured with Australia's Top Music Prize
Alistair Hulett Tribute Concert
The Perisher Snowy Mountains of Music
The Declan Affley Youth Encouragement Award
Cobargo Folk Festival 2010
Industry Insights
I Viaggiatori On Tour
plus regulars including:
Dates for your diary
Folk Contacts
Folk News
CD Reviews
Download a copy in PDF format (2.4mb)


text:
Irrespective of the specifications which are stacked up in a laptop, it is of no use until and unless it holds a good charge. Luckily, there are a lot of notebooks which have achieved this distance. Below are some of the laptops which have a very good battery life:
Dell not just manages a 13 inches display, a 2.6 pound chassis but it also has a very good battery life which can last up to twelve hours. It also has an i5 Core processor, 128 GB storage and RAM of 8 GB.
This laptop is one of the best laptops available in the market. The UX305 is available at a starting price of just 700 dollars and still lasts almost nine and a half hours if fully charged. It also has a half-inch thick body made of aluminum, has a storage space of 256 GB and an Intel core processor.
An adorable thirteen inch, touch-screen laptop from HP which has a battery life of nine hours & twenty eight minutes.
The Think-pad from Lenovo is synonymous having portable efficiency and it lets you do more. It is a very light weight laptop with built in battery which offers a standby by of as good as seven hours & forty minutes.
Lenovo Think-pad
This is one of the top business note books from Lenovo which has a battery for backing up strong 4th generation Intel core performance & a vibrant Display.


text: This 17" black lab solar dog statue carrying a solar powered light fitted with a super powered LED bulb will highlight your garden decor, patio or flowerbeds. An automatic sensor turns the light on at dusk and off again at dawn, providing hours of bright light to safely illuminates any pathway, with little maintenance and energy. This black lab solar light will brighten up your garden and add a fun filled elegance to your garden decor.


text:
In this picture Banchory Boys' Brigade are receiving a cheque for £900 raised at a coffee morning and booksale run by the company's parents support group.
The money was presented to the company by support group treasurer Elizabeth Mann and chairperson, Lorraine Tulloch.
Were you in the Banchory Boys' Brigade in the early 1990s?
Recognise anyone?
Send your nostalgic pictures of Deeside and Donside to firstname.lastname@example.com.


text:
Only because it's Thursday aka Friday this week, and I am excited this week is finally over, we are going to do another round of "would you rather" Thursday.
Here we go!
{1} Would you rather be on MasterChef or Hell's Kitchen?
I personally love Gordon, but I can't cook that well. So I would definitely be yelled at either way!
{2} Would you rather chug a container of eggnog or eat the burger family from A&W in one sitting?
{3} Would you rather run a file across your teeth or walk barefoot across broken glass? {just to note, this one came from Mr.D!}
Let's hear your answers!
I hope everyone has a great long weekend! I am hoping the nice weather sticks around so we can enjoy it
What do you have planned for the long weekend?


text:
Dear guest
*Don't make any advance payment.*
*Hacker is taking advance payment.*
*Only make payment after taking our service.*
Every moment the external and internal nature is moving in its own rhythm. So, each of us has biological clock or time biology which regulates our whole dynamic system. During this process the mind-body physiology has to function, repair, rejuvenate and eliminate (digestive or metabolic wastages or toxins) from the body, to maintain harmony and health. The subtle wisdom or intelligence is maintaining these complexities every time. In our everyday routine or seasonal variations or mental-emotional or biological phenomenon we may loss its balance on micro-level (We have inner healing capacity to restore balance) and if ignored then it hampers harmony and gross syndrome manifests. So this specialized seasonal Pancakarma is designed to harness the cleansing, detoxifying, regulating and rejuvenating system. Therapies like colon irrigation, Asthapana Basti (Cleansing Basti) and Anuvasana Basti (Nourishing Basti), are given for subtle cleansing of colon, mal digested toxins and for nourishing the colon and nervous system. Therapies like Ubatana, Pinda Sveda, Picu and Steam baths are for stimulating, exfoliating (dead cells), and revigorating of skin, muscles and circulating systems. Transcending body-mind system by achieving deep relaxation, enriching Cakras (by Sirodhara, Shirobasti and oil bath), and culturing the total awareness (Yoga, Pranayama, meditation), and developing personal guidelines are key the features of this program.
Note* For best results we recommend staying at our Happy Home.
Page Visit: 671659
All rights reserved! © 2019


text:
Syncotek provides smart card readers & writers for all over the word, you can also wholesale usb smart card readers, wireless smart card readers that support ISO7816, ISO 14443 Protocol, and find contact smart card reader and contatctless smart card reader from Syncotek.com. Inquire Now!
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text:
According to Pistono's own website (www.matteopistono.com), the book is about how a culture's rich spiritual past is slipping away against the force of a tyrannical future, but also about his own journey of merging political activism with Buddhist mysticism, as a man who travelled thousands of miles and risked his own life to pursue freedom and peace.
For nearly a decade, Matteo Pistono secretly collected evidence of atrocities committed by the Chinese government in Tibet, presenting it to the US government, human rights organisations, and anyone who would listen. Yet, Pistono did not originally intend to fight for social justice in Tibet - he had gone there as a Buddhist pilgrim. As he traversed the Tibetan Plateau, however, his spiritual quest quickly took on other dimensions:
"Tibetans not only told me their stories, but early into my pilgrimage they asked me to spirit such firsthand accounts of human rights abuses out of Tibet and into the hands of Western governments and advocacy groups. (...) I became a courier of often graphic accounts of torture and abuse. This required I evade China's vast security network of plainclothed security agents, undercover cops in monk's robes, and the sophisticated cyberpolice. And I began photographing Chinese secret prisons where Tibetan monks and nuns are incarcerated for their Buddhist beliefs. The journey in (...) became a different kind of pilgrimage."
- excerpt from the first chapter
Having received outstanding reviews by some of the world's most knowledgeable people on the subject of Tibet, this book is good to read and it is with excitement and impatience that I look forward to obtaining a copy of "In the Shadow of the Buddha" by Pistono the political pilgrim.


text:
PostGame is a salon quality sulfate, paraben & phthalate free line of products for male athletes. The products are made with extra conditioner and lotion to keep skin and scalp hydrated even with repeated use. Postgame features a variety of sport fresh scents that smell great but do not overpower the room. As a company, Postgame is committed to a family values approach in our advertising, (no sexual content in our ads- only sports). Postgame also endeavors to "give back" by offering every sports organization & charities the opportunity to have their own coupon to create a continuous passive fund raising opportunity while allowing their players to use postgame.
I gave Chauncey the bottle of PostGame 3 in 1 to use after swim practice. I thought it would be perfect for him to carry in his bag. Chauncey really loved the idea of having one product that does three things!
Chauncey has been using PostGame all week after swim practice and he just loves it! He said it has a great smell, it makes his hair really nice and soft and he said it is really good at getting all the chlorine off his skin and hair.
I like knowing that it is free of sulfates, paraben and phthalate.
PostGame is giving one lucky Songberries follower a bottle of PostGame 3 in 1! To enter you must be a follower of Songberries and visit PostGame and tell me something you learned, leave me a comment telling me!
For extra entries you may~
1)Blog about this giveaway (with a link to me &PostGame )(leave me a link)~5 entries~leave 5 comments
2)Like PostGame Facebook~2 entries~leave 2 comments
3)Like Songberries onFacebook~2 entries~leave 2 comments
4)Update your Facebook status with the giveaway~3 entries~leave 3 comments
5)Follow PostGame on Twitter~2 entries~leave 2 comments
6)Follow Songberries on Twitter~2 entries~leave 2 comments
7)Tweet the giveaway~3 entries~leave 3 comments
8)Grab my button(leave me a link to your blog&tell me where to find it)~5 entries~leave 5 comments
9)Sign up for my newsletter~6 entries~leave 6 comments
10)Sign up for any of my other giveaways(top right side of my blog)~2 entries each~leave 2 comments
11)Follow me on Networked Blogs(Right side of my blog)~3 entries~leave 3 comments
I want to thank PostGame for sponsoring this giveaway. This giveaway is open to US Residents only and will close April 27, 2011 at 12am.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.


text: A flock of turkeys flew into a Pacific Gas & Electric Co. power line, killing some of the birds and knocking out electric service to about 2,000 Shasta County residents. PG&E; spokesman Lyle LaFaver said about 25 wild turkeys--who, unlike their domestic cousins, are able to fly--hit a 12,000-volt line near Cottonwood. "Some were killed," LaFaver said, "but they took the line down with them."


text:
At Roche Healthcare our aim is to provide people with the highest possible standard of care that is individually designed to meet each individual's unique needs and preferences.
We aim to provide a homely, comfortable and above all happy environment where care is planned with the active involvement of our service users themselves as well as their relatives, friends, medical professionals and others wherever appropriate.
The ethos of management and staff is to help individuals' lead happy, dignified lives and to become and remain as self-reliant and independent as possible within a safe environment.
We believe that the ability to live with privacy and dignity is a basic human right and one that should be available to everyone.
Managers and staff aim to ensure that our residents live in an environment where the diversity of people is celebrated and respected and where they are free from discrimination and prejudice.


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It's in the lines
It's in the lines, originally uploaded by seyDoggy.
Now I know this is not your classical, uncluttered, simplified composition and I know it breaks most of the rules of good photography but there is something about this shot that gets me. I am pretty sure it's in the lines and the reflective quality of the water.
Looking into the reflection draws you into a place you know you can't get to. You see the reeds there but only as a mirror of their true selves. And the tree stump with it's tentacle like grass dips a few blades into that other world just to tease us.
Or maybe it's just because I was there. Who knows. I like just it.
Shot in the Huron Natural Area, Kitchener Ontario.


text:
Aloe Vera Juice
Aloe Vera Juice is commonly used to help energy levels. Also contains approximately 200 active ingredients including vitamins, minerals, amino acids and enzymes for all-round good health.
100% Aloe Vera, no added ingredients or fillers.
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text:
Modern apartment in the best part of Downtown. Stylish modern appliances and furniture fill the space to give you a high tier and home feel. Every space of the unit has been redone with a modern high end style for the best guest experience.
The unit is equipped with:
- 55" 4K Roku TV
- Keurig Elite Coffee Maker
- Whirlpool Stainless steel refrigerator
- Microwave
- Toaster
- Blender
- Fully stocked kitchen w/ Cooking utensils
- Washer/Dryer in unit


text:
Quick Summary
9. Diversity: the sum of the yields in a mixed system will be larger than in a monoculture. Stability is produced when elements are cooperating. Not the number of elements is central, but their functional connections. It can be summed through the examination of the dynamic interplay of order and chaos, entropy, tidiness, control, and creativity.
- Guilds: areclose associations of species around a central element. Rely on composition and placement of species, which benefit each other. They aid in reducing root competition, providing physical shelter, providing nutrients, and assisting in pest control.
Philosophical Underpinnings
Systems devoid of diversity employ chaos such as insect attacks or plant diseases to bring balance and ultimately show signs of the systems weakness. This is the tale of the modern day monoculture farming. Nature uses diversity even in the driest places to
create conditions of life-enhancement so that a system functions optimally at all times. A model of "efficiency" was institutionalized over the 170 years when it comes to farming and the result has been anything but efficient. On the contrary, it has been rather disastrous.
Assuming that we examine two adjoining plots of land, 1 HA each with differing models of growth. One is the monoculture of say corn, wheat, or even apples. The other is a mix of small gardens, row crops, animal systems, tree crops, perennial vegetables, herbs, bees, butterflies, mammals and birds. The former uses chemicals or high uses of energy to stabilize the system, while the other uses natural checks and balances and the inherent order displayed in regenerating systems. The monoculture may outcompete organic systems, although the Rodale Institute would argue otherwise, in the lbs/acre or kg's/ha. However this comes with a cost, a minus sign that unfortunately is ignored with the cost of food or the regulations. Soil is lost, bird life is jeopardized, and human health is marginalized for the profits of the ever needing expansion of GDP and profit sharing that is the capitalistic model. Meanwhile energy is built in the opposing system, a greater caloric input is achieved, and natural capitol is built through a creative cultivated ecology known as Permaculture.
Practical Application
A popular movement in the states right now is the idea of edible landscaping which applies the principle of diversity. It utilizes the following common properties of landscaping plants but also brings the edible and often quite nutritious quality as well:
- spring blossom of particular attraction
- interesting fruit that persists
- fall foliage that displays brilliance
For temperate zones, the following pictures show some common plants that are grown with the idea of a woodland edge that suburban gardens can represent beautifully. Arranging them in and amongst other flowering natives, perennials, and annuals makes a diverse landscape while reducing our need for the global food system that wastes up to 50% of all shipped produce. Also much of our current food has been modified in various ways to improve different qualities like shipping ability or ability to be sprayed with pesticides yet not dying, but unfortunately we really haven't had a focus on improving nutrition quality. However the below plants have more of a wild flavor and the resulting residual nutrition qualities that are pointed out in the pictures.
North America's largest native fruit, the Paw Paw (Asimina triloba), is a wonderful addition to any temperate, humid climate garden. Its native range extend from Georgia to Canada meaning it can be grown in many locales especially those that have warm and humid summers such as Korea or Germany or of course the eastern half of the United States. It is the only temperate fruit from the Custard Apple family (Anona's) and brings a tropical essence to the Permaculture garden with its large leaves. It has a quite unusual maroon flower that is pollinated in the spring by flies rather than bees as it flowers uses a mimicry system of rotting carion rather than a sweet aroma. However, don't let this stop you from planting what the locals call Indiana Banana, Ohio Banana, Michigan Banana, or whatever state you are growing them in. It can be grown in full sun or shade while its native habitat is often along the edge of streams and fields. More sun=more fruit. Deer and goat resistance make this species a great option for increasing diversity without lots of hassle of protecting it from predatory herbivores. The delicious fruit ripens in the fall and when combined with the flour from another tree crop called mesquite a great smoothy can be enjoyed. Cultivated varieties are becoming quite popular as grafting of course speeds the time until you enjoy your first fruits.
This tree is native to England and is a great addition to the home garden with its prolific flowers and abundant fruits. This plant has the remarkable characteristic that it is first to flower and last to fruit!!!!! It bears cluster of bright red fruits and can be eaten fresh, preserved in jams or fermented to make alcohol. I heard stories of the local doing all of these in Bulgaria. It forms a multiple stem trunk and after 30 years is only 15-20 feet tall but produces a remarkable quantity of fruit. It is in the dogwood family which gives it an inherent beauty with it's deeply ribbed leaves and fall foliage making it agreat edible landscaping plant to extend the season of both fruit and flower.
The genus of amelanchier should be a widely utilized edible landscaping plant as it also belongs to the rose/ apple family of rosaceae. It boasts a tremendous clustering of white flowers all over the tree in early spring which is quite the site. The fruit then develops to a dark blue/purple color and are a great substitute for blueberries especially in the alkaline and heavy soils like in Cincinnati, Ohio, USA where I grew up. The fruit are subtly sweet and are medicinal and a traditional addition into the dried fruit and meat dish that the plains native americans relied heavily on in North America: pemmican. Many varieties can be grown those only reaching 2m (6ft) or those reaching 9 m (30 ft). The tree is very abundant in fruit and flower with great fall foliage making it a great addition to the edible landscape.
This small plant is making a North American revival after its export to Europe and cultivar improvement. While the name isn't the best marketing tool (that is why you might just encounter it as Aronia these days), it is super medicinal and a nutra-ceutical industry is popping up around it similar to Acai or mangosteen from the tropics. However, this is a temperate fruit and grows well next to rain gardens or on the mounds of swales. It can tolerate wet conditions and produces small clusters of white and fragrant flowers in the early spring. The dark purple berries then develop and give lots of medicinal not yet great tasting berries. They can be juiced with other sweet fruits or imagine the medicinal quality when eating them and enjoy. This plants foliage also turns bright red in the fall which allows it to be a front and center plant in landscaping.
Finally, the flavor and aroma of kiwi fruits are enjoyed by many around the world. However we often export them from Chile, New Zealand, or Italy where their mediterranean climates support these fruits. However, in the temperate regions the hardy kiwi can be grown on trellis's to support its vining habitat. It also produces delicious fruit from its fragrant white flowers. Alternatively this one is eaten like a table grape thus requiring no peeling. It grows slowly initially and does require both male and female plants for pollination. However, once it does start to fruit be ready for a heap of them as I have seen 30 year old vines simply dripping in Iowa, USA. The old-time farmer took them to market but in Bulgaria they often ferment them into a wine. There are many cultivars these days and the nutrition value is superb.
Guilds build on this principle of diversity through providing structure to our designs of how we organize plants. We msut realize and observe how nature uses certain plants to fulfill certain functions and then build off of this inherent design. The picture below depicts a natural grove of plants in a garden at Permaship in the Balkan foothills in Bulgaria. It shows how nature arranges regenerative plants such as the deep tap rooting Dandelion in the aster family, the nitrogen fixing vetch in the legume family, the dynamic accumulating Stinging nettle from the mint family, and finally the perennial fennel attracting beneficial insects from the Umbel family. There is no seen competition, rather the plants attracting different minerals for the health of the overall ecosystem and providing order in the chaotic zone of regeneration of an abandoned part of a garden. They repair and balance through attracting beneficial insects and other flora and fauna above and below the soil line. Other herbs and grasses and scattered about but it shows many of the functions and plant families we are looking for when we construct guilds in a permaculture context.
The main concept behind guilds is that you have one central element and you build a micro-ecosystem to reduce entropy of the sytem and connect functional interrelationship across varying life kingdoms. We employ the ideas of using multi-functional plants, stacking in space and time, and use biological resources to create harmony.
Thus around our central element such as a tree shown below from different angles being a Paw Paw, we arrange plants that enhance the growing conditions of the element. Each element by itself can be catapulted to a multi-function status by arranging the plants in relative location so that inputs and outputs interactions are maximized.
As the below pictures depicts guilds provide the following four functions according to Bill Mollison:
- Provide Nutrients (PN) (Nitrogen fixers, dynamic accumulators, animals such as fowl)
- Assist in Pest Control (APC) (Plants from the following families: Asteraceae (daisy family), Apiaceae (or Umbelliferae, Carrot Family), and Lamiaceae, animals such as fowl)
- Reduce Root Competition (RRC) (use of bulbs and deep tap-rooters such as comfrey and cana lily to reduce root invasion from running grasses in particular)
- Provide Physical Shelter (PPS) (use of plant such as Jerusalem Artichoke or Cana Lily to reduce wind or sun damage on species such as Oak, Macadamia, or Paw Paw)
The below picture shows those four functions listed in the guild plants plus other functions like edibility or medicinal. A classic portrayal of comfrey's multifunctional qualities can be seen. Guilds are not just limited to the above families as I really like incorporating plants from the Allium family like chives or Egyptian walking onion. Companion planting in organic farming is a well documented strategy and I believe Permaculture uses similar philosophy but with a greater concentration on perennials for guilds. Simple arrangements of plants given the correct context around climate and soil
conditions will yield a better result for the overall system. Guilds in the tropics may include plants such as winged bean, lemongrass, and peanut grass while those in the temperate world may include siberian pea shrub, egyptian walking onion, and clover. These both have the same pattern but are context and climate dependent.
Guilds can be constructed cheaply through learning plant propagation techniques such as cuttings, layering, or root division and the dissemination of seeds. The sheer volume of plants that it takes to fill the guilds and make them multifunctional should be approached this way rather than buying all the plants from nurseries. Raising acacias by seed, taking cutting of lavender, and dividing comfrey is essential for saving money and cycling energy on site.
Finally the above picture displays the spatial relationship of a newly formed guild. They will evolve over time as the central element grows and then the plant can be propagated. Developing nucleus's and then moving on as the principle of small scale intensive suggests is vastly import. Stability is produced through diversity and its pattern is much more rhythmic than the opposing sterile, conventional, and chemical orchards.
Mollison, B. & Slay, R.M. (1991) Introdcution to permaculture. 2nd Edition. Sisters Creek, Tasmania, Australia. Tagari.


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Section 47: Implied warranties of quality; exclusions or modifications
Section 47. (a) Except as limited by subsection (b) implied warranties of quality:
(1) may be excluded or modified by agreement of the parties; and
(2) shall be excluded by expressions of disclaimer, such as ''as is'', ''with all faults'', or other language that in common understanding calls the purchaser's attention to the exclusion of warranties.
(b) With respect to a purchaser of a time-share in a time-share unit that may be used as a dwelling or for recreational purposes, no general disclaimer of implied warranties of quality shall be effective, but a developer may disclaim liability in an instrument signed by the purchaser for a specified defect or specified failure to comply with applicable law if the existence of the defect or failure entered into and became a part of the basis of the bargain.


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This morning's ride is brief, six miles from home to take a picture of a sign. Because I favor the kinds of roads the poet assures us make all the difference, the roads less traveled by, and because I travel slowly, I have the time to note items of interest. Perhaps it is a bird on a branch or a snake lying in the sun. Or perhaps a stupid sign.
Signs like this one amuse me, a warning to expect no warnings. It's the kind of logic I recall Captain Kirk using to reign in malevolent machines run amok. We can be too logical, too cautious, too efficient at times. Perhaps our clever signs are here to remind us of our own stupidity.
12 miles today, for no good reason. And perhaps that's one of the best reasons to ride.
Keep 'em rolling,
Kent "Mountain Turtle" Peterson
Issaquah WA USA


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Our vision is to be the most trusted oilfield equipment and service provider in every part of the world.We have been steadily successful in turning this vision into reality, thanks to our presence in over 35 countries across four continents.
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A fire in a highrise building on Wurtemburg Street in Lowertown sent nine people to hospital — including three children and a police officer — for smoke inhalation.
The fire broke out in unit 603 at 215 Wurtemburg St., a highrise apartment building managed by Ottawa Community Housing near Rideau Street and the Rideau River, at about 2:15 a.m. Wednesday.
Ottawa police arrived first and started to alert people in the building to the fire and help them outside to wait in OC Transpo buses dispatched to the scene, paramedics said in a media release.
Heavy smoke conditions were reported on multiple floors inside the building, according to the fire department.
Crews had to use a ladder to get some people out of the building safely.
Nine people were treated by paramedics for smoke inhalation and taken to hospital. They were all in stable condition, paramedics said. Another four people were assessed at the scene but didn't need to go to hospital.
About 120 people live in the building and were not allowed back into their homes after the fire, according to Ottawa fire department spokesperson Danielle Cardinal.
Ottawa Community Housing said Wednesday afternoon that all but 11 of the building's 114 units were safe to return to that day.
About 70 of the 120 temporarily displaced residents spent the morning at a reception centre set up by the Red Cross at the St-Laurent Complex on Coté Street. Other people left to stay with family or friends, Cardinal said.
The fire was knocked down by about 2:45 a.m., firefighters said.
The fire has been deemed accidental by investigators, with its exact cause unknown.
Damage is estimated at $300,000 to the building and its contents.
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Adviser Guide
Before you register as an adviser please read the instructions below.
The adviser process starts with the candidate sending an advisership request. Supply the candidate with your email address.
We advise that you check your spam folder and add firstname.lastname@example.com to your contact list if you are having trouble finding the advisership request email.
The invitation email will contain two links; one to register a new adviser account and one to link an advisee to an existing adviser account. Be sure to click the appropriate link.
Managing an Advisership:
After registering your account the first step is to link that request to your account. You will then be able to approve or deny each request. Upon approval of a request, you will then be able to view the status of an application. You can add multiple candidates to this account and monitor progress from one place.
Monitoring an advisee:
After accepting an advisership your dashboard will show a list of Advisees. Each candidate you are advising will have displayed a full name, email address, total interests, and an applicant checklist.
To contact an advisee please use any personal contact information you may have or the email address supplied.
An interest is the relationship between the candidate and a school of which they are interested in applying. Each interest will be presented as an item on the advisee's checklist.
The applicant checklist is only available if the applicant has at least one interest. Select view applicant checklist to access the checklist view.
Using the Checklist:
Here you will see a list of interests that your advisee has created. Outlined below each interest are the requirements and status of the application. Please refer to the Checklist Legend for how to interpret the status icons. For more detailed information including a breakdown of each requirement and deadlines click the show more button located at the top right of each interest.


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Eeeeeekkkkkk tweaks
With Halloween coming up it seems the perfect time to write this blog. Very if ten what you think is a great could be a trick!! Tweaks rarely come up in my group, as I'm pretty hot on explaining them. However due to recent fb groups sharing incorrect information it has cropped up and it… Read More Eeeeeekkkkkk tweaks


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Last updated on February 2019
A 24-Month Study to Evaluate the Efficacy and Safety of E2609 in Subjects With Early Alzheimer's Disease_
Brief description of study
The name of this trial is MissionAD2. This 24-month treatment, multicenter, double-blind, placebo-controlled, parallel group, Phase 3 study in participants with Early Alzheimer's Disease (EAD) including mild cognitive impairment (MCI) due to Alzheimer's Disease (AD)/Prodromal AD and the early stages of mild AD will be conducted to evaluate the efficacy and safety of elenbecestat (proposed international nonproprietary name [pINN]) (E2609).
Clinical Study Identifier: NCT03036280
Start Over
Eisai Trial Site 1Saitama city, Japan
5.89milesConnect »
Eisai Trial Site 1Kasukabe City, Japan
8.41milesConnect »


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46º ~ lightweight gray skies, calm air, the world moves into 2017 in stillness and quiet
I'm one of those lucky people who has a birthday within a week of New Year's Day, which means my personal annual reflection coincides nicely with the calendar's call for reflection, and I get the proverbial two-for-one. Now, as a consequence of growing up steeped in the Midwestern work ethic, I like to be efficient and get things done quickly, so this delights me to no end.
In 2016, I:
~ stopped teaching first-year writing altogether and moved to teaching creative writing full-time. This has been a dream of mine since I finished grad school in 2003, so it was a pretty thrilling teaching year. I've now taught Intro to CW (for the zillionth time), but also graduate-level poetry workshop, mixed undergrad and graduate-level topics classes in persona poetry and ecopoetics, and undergraduate form & theory classes in poetry and illustrated narrative (encompasses writing for comics/graphic novels as well as writing for video games and creating fine art pieces that blend words and images). As far as differences from teaching comp, the students have actually chosen to take these courses and the number of pieces of writing I respond to may be fewer, but those comments take just as long, and I've got even more prep to do. It was a busy year, and I was thankful, as always, that I am able to take the summer off to recharge
~ completed a book-length project: 20 x 20: A Self-Exphrasis. In the summer, I created 20 collages, attempting to create the collages without thinking about the poems I would write from them, attempting to shut off my thinking brain and let my eyes and hands choose images and placements that might reflect any new poetic obsessions. Then, I wrote the 20 poems in conversation with, in response to, or inspired by those collages. I'm excited to be revising the poems now (and hint, hint, I already have 3 of the pairs forthcoming in February for you all to read/view).
~ became the Director of the C.D. Wright Women Writers Conference. Oh my, from an informational meeting in February 2016 to today, we have begun paving the way for what I know is going to be a fabulous, annual conference. FYI: we are seeking proposals from women and non-binary writers in ANY field or genre (not just the poets, although, you know the poets are welcome, welcome, welcome!). In this activity, I'm thankful for my colleagues on the Executive Committee and the community members who have joined our Board of Directors.
~ attended The Home School in Hudson, NY. This week-long workshop took me way outside my comfort zone as it is run by poets farther along the cutting edge of current poetry, poets who experiment with typography and hybrid forms, poets who descend from the LANGUAGE poets and the New York School of poets. It was an amazing and exhausting week.
~ went to AWP, as always. This time, it was fun to have a few grad students along to see the conference through their eyes. I was still fulfilling my commitment to Trio House Press, so I spent much time at their table helping promote "our" books. I'm so thankful to THP for teaching me how to exercise my long-atrophied book promotion muscles. At AWP Los Angeles, I also took in several key panels to help with the illustrated narrative class I was teaching, and I'm soooooo appreciative of those panelists.
~ was a reader for Trio House Press during its open reading period and for the contests. This has been a great learning opportunity as I suss out my own process for screening, and as I work with the other readers and editors at THP. I also continued to read for One (an online poetry journal from Jacar Press) and Heron Tree (an online poetry journal I helped create); however, because of all my various other commitments, I had to step back from both of these projects by the end of the summer. I was very sad to stop reading and contributing, but the decision was for the best.
~ celebrated with C. as we have been married 10 years. Here is a man who understands me better than I sometimes understand myself, and he was so patient this past fall when I bit off more than I could chew and was often away from home. He mourned with me as we had to let Gracie (our snuggly, green-eyed cat) go, and he laughs with me as we continue to love the antics of George (our skinny, LOUD, needy-baby-greedy-baby tabby).
Thank you to anyone still reading this blog for making the journey with me. Your comments are always appreciated, and I am sending you all strength & grace for the new year.
Coming up in 2017, I have a very different schedule for the spring semester and hope to make blogging a bi-weekly affair. I'm no longer the unrealistic youth I once was, so I won't claim to blogging daily. :)


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A Berwickshire man appeared in private at Selkirk Sheriff Court on Tuesday facing two rape allegations.
One of the charges against John Michael Hutchison dates back to before the introduction of the Sexual Offences (Scotland) Act 2009.
The 41-year-old from Eyemouth made no plea or declaration and the case was continued for further examination.
He was released on bail by Sheriff Peter Paterson and the next court appearance is on a date yet to be confirmed.


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The extremely occasional blog of Colleen Lindsay, professional nerd, cat herder, publishing optimist, and sartorial tragedy.
Wednesday, December 31, 2008
Cutest Dalek ever? You decide.
7 comments:
EXCELLENT. Though my partner adds that the problem with trying to Super-Deform the Sontarans is that they're already kind of Super-Deformed. ;)
- December 31, 2008 at 9:52 AM
- Jarucia said...
I'll go with the hybrid R2D2/Darth Vader looking one. Something about no hands makes things look vulnerable and cute.
- December 31, 2008 at 10:31 AM
- beth said...
AW! And the Cyberman isn't so bad, either.
Speaking of Doctor Who, I just got this book for Christmas and am recommending it to everyone I know who likes either a) Doc Who or b)writing. It's called Doctor Who: The Writer's Life by Russell Davies. It is basically an account of how Season 4 was written, unedited and raw. It's pretty freaking amazing and totally worth the $30 price tage--all pages are full glossy and most have illustrations and photos.
- December 31, 2008 at 10:32 AM
- courtney summers said...
Yes. Yes it is.
Happy New Year, Colleen!
- December 31, 2008 at 3:23 PM
- writtenwyrdd said...
Daleks with their plunger appendages as cute? I'd have sworn never...until seeing this example.
Happy new year!
- January 1, 2009 at 1:25 PM
Fantastic! I never thought the 'Silence in the Library' and 'Forest of the Dead' space suit skeleton could ever possibly be cute.
The Daleks, however, have been pretty darn cute all over (from cookies to crochet knits).
- January 1, 2009 at 10:58 PM
- Nalo said...
I think this crocheted Dalek is pretty cute: http://www.etsy.com/view_listing.php?listing_id=5927584
- January 5, 2009 at 10:47 AM


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A novel transcriptional repression mechanism of hMED18 mediated by hCDK8 and further a novel positive role of free CDK/cyclin module in transcriptional activation is described.
MED18 is a component of the Mediator complex, which is a coactivator for DNA-binding factors that activate transcription via RNA polymerase II (Sato et al., 2003
mediator complex subunit 18
, mediator of RNA polymerase II transcription, subunit 18 homolog
, mediator of RNA polymerase II transcription subunit 18
, TRAP/mediator complex subunit p28b


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Do you have a social media strategy plan for 2014? Not that long ago the majority of businesses were using direct marketing, mail, print advertisements, telemarketing, trade shows and emails to engage the general public and get them interested in the products or services they are selling. Enter the social media era, and everything has changed. According to Statistic Brain, today 58% of all adults worldwide are using some form of social media via laptops, mobiles, tablets, e-readers, and … [Read more...]
What Content To Share On Social Media
Social media can help your business in so many ways, but... you need to have a solid content strategy to support the goals you want to achieve. These goals can vary, you may want: to drive traffic create a greater following boost engagement generate revenue Small businesses often struggle with what to share on social media. The following are some ideas of what you can share on your social media profiles: Useful, Helpful Content – Tips, How-Tos, Ebooks, Webinars Your blog is the best … [Read more...]


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