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cooking For Fun
crepe kitchen
Crepe-The French word for a type of pancake.
It is a very thin, delicate
pancake mad of flour and eggs; with or
without flavoring, sweetened or
unsweetened. Sweetened crepes are served
for dessert, with fruit or sauce or
just with sugar. Unsweetened crepes are
stuffed with meat, vegetables, fish or cheese, rolled or folded, and sauced
to be served as a main dish.
Probably every nationality has some form
of crepe in their cuisine ....Jewish
cooking has the blintz, Italian has ravioli
and manicotti, Mexican has the wrap, Chinese the wonton, Russia, the blini,
and on it goes. There are crepes with
every kind of filling from main dish
to dessert.
Once you've mastered the art of crepe
making, and it's not difficult at all, you will be able to make all sorts
of main and dessert dishes. The most famous of the crepe dessert is Crepes
Suzette, which are folded into quarters and served with a flaming liqueur
sauce which has many versions as there are stories of it's origin. The
famous Jewish blintzes, the Russian Blinchiki, and crepes filled with fruit,
preserves or jellies and served with whipped, sour or ice cream, or with
various syrups, also make fitting finales to any meal. Although
sugar is added to the batter for dessert crepes, the unsweetened kind can
also be used if served with a fruit sauce or sprinkled with powdered sugar.
You can make Chinese egg rolls with crepes
and a delicous varieties of the
popular Italian cannelloni. Crepes filled
with cheese, meat, seafood or poultry,
then covered with sauce and glaze are
considered in some circles as the most
elegant of main courses, and these same
savory crepes, cut into pieces, rolled
in crumbs, and fried are fine appetizers.
Even leftover crepes, cut into strips
are great served in soups.
Crepes freeze beautifully too, so you
can make extras and keep them for future use. Be careful to wrap them well,
and have them completely thawed and warmed slightly before you try to seperate
them (or else put a piece of waxed paper between each crepe before freezing).
The Pan - as for an omelet, you will need
a small frying pan or skillet (a non
stick would be perfect) with a bottom
measurement of 6 to 8 inches, depending on the size of the crepes you want.
There are of course special crepe pans
you can purchase, but a regular pan of
the proper size is just as good. One
thing to remember is, like a pancake
or waffle, the first crepe is generally not very good, but the ones following
are :-)
Other Utensils - You will also need an
electric blender or a bowl and beater,
measuring spoons and cups, a small brush,
a small spatula or table knife, and
a warm plate slightly larger than the
crepes you are making.
Crepe Batter
1 cup all-purpose flour
1/2 cup plus 2 tbsp water
1/2 cup milk
3 large eggs
2 tbsp unsalted butter,
melted and cooled
1/2 tsp salt
In a blender or food processor
blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs,
the butter, and the salt for 5 seconds. Turn off the motor, with a rubber
spatula scrape down the sides of the container, and blend the batter for
20 seconds more. Transfer the batter to a bowl and let it stand, covered,
for 1 hour. (The batter may be made up to 1 day in advance and kept covered
and chilled)
To Make Crepes:
Melted unsalted butter
for brushing the pan
Crepe batter (recipe above)
Heat a crepe pan or non-stick
skillet measuring 6 to 7 inches across the bottom over moderate heat until
it is hot. Brush the pan lightly with the butter, heat the pan until it
is hot but now smoking, and remove it from the heat. Stir the batter, half
fill a 1/4 cup measure with it, and pour the batter into the pan. Tilt
and rotate the pan quickly to cover the bottom with a thin layer of batter
and then turn the pan to the heat, loosen the edge of the crepe until the
underside is browned lightly. Turn the crepe, brown the other side lightly
and transfer the crepe to a plate. Make crepes with remaining batter in
the same manner, brushing with butter as necessary. (The crepes may be
made in advance, stacked, wrapped in plastic wrap, and chilled for up to
3 days or frozen.) Makes about 20 crepes.
As A Main Dish
Cut cooked poultry, shellfish,
seafood or meat into small pieces and mix with an equal amount of cream,
bechamel, wine or cheese sauce. Make crepes following the basic recipe.
Put a spoonful of filling on each crepe, roll and arrange on a buttered
fireproof dish. Mix whatever sauce you have used in the filling with and
equal amount of hollandaise sauce and/or whipped cream. Pour over rolled
crepes and put under the broiler to heat and become golden brown.
Preheat oven to 350 F. Spread
a crepe with any hot savory filling of cheese, meat, seafood or game that
has been minced finely, and mixed with gravy, sour cream or sauce. Top
with another crepe and continue until the stack is about 4 or 5 inches
high. Brush with butter; sprinkle with cheese or crumbs and reheat in the
oven until hot and brown. Cut into wedges and serve with our without
sour cream or sauce. A stack of 16 crepes prepared like this will make
4 to 6 good servings.
Line a casserole with crepes,
having those at the sides hang over the edge. Fill with any creamed mixture
and fold overhanging crepes over the top. Put another crepe on top and
heat well in the oven at 350. This is a good way to use both leftover crepes
and cooked meats, seafood or vegetables.
The French are noted for
their crepes. People shouldnt be intimidated when making crepes.They really
are quite easy. The first one is generally a mess, and can either be thrown
out, or eaten by yourself after you make all the good ones :-)
3 tbsp flour
3 eggs seperated
1/8 tsp salt
3 tbsp sugar (for dessert
crepes only)
1/8 tsp vanilla or 2 Tbs
rum or cognac
1/2 tsp cinnamon (for dessert
crepes only)
2/3 cup milk, mixed with
1/3 cup water
2 tbsp melted butter or
This batter should be made
in advance and allowed to stand at least 15 minutes before being used.
That is true with all crepe batters. Allow them to stand for awhile to
Mix flour, salt and sugar
(if you're making a dessert crepe, if not leave the sugar out)
together. Moisten flour
with a little milk, add the egg yolks and the whites beaten slightly, add
vanilla or liquor, cinnamon (if it's a dessert crepe), the melted butter
and the rest of the milk. Let it rest awhile.
When ready to use, grease
a hot skillet, 8 to 9 inches, with a little butter on a piece of absorbent
paper. Pour a small amount of the dough, just enough to cover the bottom.
Swirl the pan around to spread the dough evenly. Brown on the underside
(when crepes are ready to turn, bubbles form over the top, and sides are
brown), turn and brown the other side. Stack crepes on an ovenware plate
and keep warm. ,akes 16 to 18 crepes.
Beverly's Note: Remember
the crepe doesnt have to be dark, but a light golden brown. In most cases,
the crepe is going to be cooked further, and the crepe should be pliable
for rolling or folding.
de Crepes Florentine
(Florentine Crepe Cakes)
Crepe dough:
1 cup flour
2 cups milk
4 eggs
1 tbsp melted butter or
Spinach mixture:
2 lbs spinach
1/4 cup butter
Salt, pepper and nutmeg
to taste
1/4 cup cheese
Rice mixture:
1/2 cup rice
1 cup bouillon
1 green onion chopped
Parmesan cheese
Wash the spinach and blanch
in boiling water 7 to 10 minutes. Drain, squeeze dry, and chop coarsely.
Melt the butter and add it to the spinach. Stir in the salt, pepper, nutmeg
and 1/4 cup cheese.
Meanwhile, prepare the crepes
as follows: Put the flour in a bowl, add the eggs, milk, a little salt,
and the butter or oil. Mix and let the batter rest 10 minutes. Prepare
crepes the size of a dessert plate.
Prepare the rice by sauteing
the green onion in butter, add the rice and bouillon and simmer for 17
to 20 minutes.
To assemble, lay a crepe
on a platter, put a layer of spinach on it, lay another crepe on top and
cover with a layer of rice. Continue in layers until all ingredients are
gone finishing with a crepe on top. Sprinkle with Parmesan cheese, dot
with butter, and put under the broiler to brown. Serve hot. Makes 4 to
6 servings. From Cooking With Josephine by Josephine Araldo
a Lorientaise
(Crab and Mushroom Crepes)
16 crepes
3/4 lb cooked crab meat
1 cup Sauce Veloute made
from flour, butter, fish stock (or bottled clam juice)
1/2 cup sherry to season
the sauce
1/4 lb mushroom caps and
stmes, sauteed with garlic
2 egg yolks, and 1/3 cup
cream for enrichment of sauce
Salt, pepper, freshly ground
Chopped parsley to garnish
Season the Sauce Veloute
with sherry, salt, pepper and nutmeg. The sauce should cook thoroughly
in a double boiler. Fold in the egg yolks and cream to enrich the sauce,
and fold in the cooked crab meat. Fill crepes, and arrange them seam side
down in a circular ovenproof dish. Top with the mushrooms that have been
sauteed with garlic. Sprinkle chopped parsley on top. Reheat the dish if
you are not serving it immediately. From Cooking With Josephine
au Miel
(Crepes with Honey Butter
and Orange
1 recipe of crepes
1/2 cup honey
1/2 stick sweet butter
Juice of 1/2 lemon
Grated rind of 1 to 2 oranges
Stack the crepes sprinkling
orange rind on every 6 to 8 crepes. Cut the stacks into sections like a
Melt the honey and butter
together, add remaining ingredients. Pour over the crepes and serve.
Serves 6 to 8. From Cooking With Josephine
(Crepes with Chocolate
Buckwheat Crepes:
4 tbsp buckwheat flour
3 eggs
2/3 cup water
1/3 cup milk
Chocolate Sauce:
3 egg yolks
1/3 cup sugar
1 cup strong coffee (2
Tbs instant:1 cup water)
1/2 lb semi-sweet chocolate
1 tsp cornstarch
1/2 cup cognac (or to taste)
1/3 cup cream
Sweet butter
Melt chocolate in top of
a double boiler with the coffee. Mix the yolks with the sugar. Slowly
stir in the chocolate mixture. Add the cornstarch and return to double
boiler. Stir until mixture thickens. Add cream and cognac just before serving.
Prepare crepes; smear each crepe with the sweet butter and fold into quarters.
Overlap on a round serving platter. Pour chocolate sauce over. Serve warm.
Makes 16 to 18 crepes. From Cooking with Josephine
Crepes de Grandmere
(Crepes with Cream Cheese)
1 recipe dessert crepes
4 oz Philadelphia cream
1/4 cup sugar
Zest of 1/2 lemon, chopped
Juice of 1/2 lemon
1 tsp vanilla
1 egg yolk**
3 tbsp sour cream
1 tbsp raisins
Confectioners' sugar
Mix the cream cheese with
all remaining ingredients o form a soft cream. Fill the crepes, roll
and warm them up. Dust with powdered sugar before serving. Filling for
16 to 18 crepes.
Note: Since this calls for
a raw egg yolk, if you're not using a pasturized egg, leave out, or use
a little bit of egg beaters.
Seafood Crepes
3 tbsp butter or margarine
3 tbsp all purpose flour
2 tbsp chopped chives
1/8 tsp salt
1-1/3 cups milk
3 tbsp sherry
7-oz crab meat, either
fresh, frozen or canned
10-oz cook shrimp, either
fresh or frozen and thawed
8 crepes
Make crepes and set aside.
Preheat oven to 350 F. Melt butter in medium size saucepan. Blend
flour, chives and salt into butter. Gradually add milk and sherry; cook
over medium heat, stirring constantly, until thickened. Add crabmeat and
shrimp. Cook over low heat; stirring constantly until heated thoroughly.
Spread about 1/4 cup filling
across center of each crepe; roll up. Place in a 13x9 inch baking dish.
Spoon remaining filling down over the center of each crepe. Bake for 8
to 10 minutes. Serves 4.
Cream Crepes
1 cup heavy cream
1/4 cup confectioners'
1 tsp vanilla extract
3 cups strawberry slices
8 crepes
Beat together cream and
sugar until stiff peaks form; stir in vanilla. Reserve 1 cup whipped cream
mixture. Fold strawberries into remaining mixture. Fill each crepe with
about 1/3 cup strawberry mixture. Before serving, top 2 crepes with reserved
whipped cream. Garnish with strawberry halves if desired. Makes 4 servings.
Blintzes are the Jewish
version of a crepe, only not quite as thin and delicate. The secret to
making perfect Blintzes is to make the batter thin enough to make a thin
pancake, but not as thin as a crepe. Measure the ingredients carefully,
and wait a short time between mixing the batter and sauteeing the blintz.
Batter (Crepes)
For vegetable, fruit or
cheese filling - Version 1
3 eggs or Eggbeaters equal
to 3 eggs
1 cup milk (skim is fine)
1/2 tsp salt
2 tbsp salad oil (don't
use olive oil, flavor is too strong)
3/4 cup sifted flour
Pam, butter or oil for
cooking blintzes
Beat the eggs, milk, salt,
and salad oil together. Stir in the flour. Spray Pam or use butter or oil
in a 6" skillet. Pour about 2 tbsp of the batter, tilting the pan to coat
the bottom. Use just enough batter to make a very thin pancake (don't worry,
the first one will probably be a mess). Let the bottom brown, then carefully
turn out onto a plate browned side up. Make the rest of the pancakes. Spread
1 heaping tablespoon of any filling along one side of the pancake. Turn
opposite sides in, and roll up like a jelly roll. Makes about 18
Cream Batter for Blintzes
1 egg
1/4 cup milk
3/4 cup sour cream
1/8 tsp salt
1 cup sifted flour
Butter for frying
Beat together the egg, milk,
sour cream and salt. Stir in teh flour, mixing until smooth.
Heat some butter in a 7
inch skillet, pour about 2 tbsp of batter into it, tilting the pan to spread
the batter evenly. Fry until browned and turn to brown on other side.
Place a heaping tablespoon
of filling on each blintz. Tuck in opposite ends, and roll up. arrange
in a buttered baking dish and bake in a 450 F oven for 10 minutes. This
batter makes a rich pancake and is more suitable for sweet fillings. Makes
about 16.
2 eggs
1-1/4 cup flour
1-1/2 cup milk or water
2 tbsp oil
1/4 tsp salt
4 tbsp cocoa
4 tbsp sugar
Mix all ingredients very
well and then scrape down the sides of the mixer or blender and mix again.
Refrigerate for at least two-hours, and then pour 2-3 tablespoons at a
time into hot pan. Cook on medium-high heat until top of blintz is dry.
Turn out of the pan and onto a clean dish towel or paper towel. Cool and
fill with your favorite mousse, ice cream, whipped cream, etc.
Fillings for Blintzes:
1/2 cup shredded cabbage
1/2 cup grated carrots
1/2 cup finely sliced green
3/4 cup diced onions
2 tbs[ oil (or use Pam
Dash cayenne pepper
Saute the vegetables in
a little oil or Pam for 10 minutes, stirring occasionally. Season with
salt & cayenne.(you can use any combination of vegetables you like
of course)
1-1/2 cups blueberries
3 tbsp sugar
1 tbsp cornstarch
1/8 tsp nutmeg
Toss all ingredients together.
Fill blitzes and fry in pan until heated through.
1 egg white
1-1/2 cups finely chopped
4 tbsp sugar
1/2 tsp cinnamon
3 tbsp brown sugar
3 tbsp melted butter
Preheat oven to 400 F. Butter
a baking pan. Beat the egg white until it begins to stiffen. Fold
in the apples, sugar and cinnamon. Fill the blintzes and arrange in a buttered
baking pan. Sprinkle with the brown sugar and butter. Bake for 20 minutes.
Makes about 18
2 tbps corn oil or schmaltz
2 cups chopped onion, in
1/4 inch pieces
4 cups cooked kasha
2 eggs beaten
1/2 tsp salt
1/4 tsp pepper
Heat oil in a large skillet
and saute onions until brown. Place the onions in a large bowl with the
kasha, eggs, salt and pepper, and combine thoroughly. Refrigerate until
From The 2nd Avenue Deli
2 lbs farmers cheese
1/2 lb whipped cream cheese
1 egg beaten
3/8 cup sugar (yes 3/8)
1/8 tsp cinnamon
1/8 tsp salt
Blend all ingredients thoroughly
in a large bowl and refrigerate until needed.
Note: At the 2nd Avenue
Deli, since it's Kosher and they serve meat, they make a nondairy cheese
filling by substituting Tofutti cream cheese for both the farmers cheese
and the cream cheese. They also add 3 tbsp matzo meal, 1/2 tsp cornstarch,
and 1/2 tsp each of lemon and orange zest. The ingredients should be blended
with an electric mixer.
Bev's Note: the 1/2 tsp
each of lemon and orange zest would be delicious when using the regular
cheeses as well.
and Cheese Filling
2 tbsp corn oil
2 cups onion, chopped into
1/4 inch pieces
2 cups cooked spinach
1 lb farmer cheese
1 lb whipped cream cheese
1 egg beaten
1/2 tsp salt
1/4 tsp pepper
Heat corn oil in a large
skillet and saute onions until brown. Place in a large bowl. Chop the cooked
spinach very fine (it's best to pulse it a few times in a food processor).
Add to bowl with onions. Add all remaining ingredients; combine thoroughly.
Refrigerate until needed. From The 2nd Avenue Deli cookbook
Blintz Filling
(Version 1)
2 tbsp corn oil or chicken
2 cups onion, chopped into
1/4 inch pieces
2 tsp garlic, very finely
chopped or crushed
4 cups mashed potatoes
1 egg beaten
1/2 tsp salt
1/4 tsp pepper
Heat corn oil in a large
skillet, and saute onions until brown. At the last minute, add the garlic
and saute until brown, but do not burn. Place the onions and garlic in
a large bowl with the mashed potatoes, eggs, salt and pepper, and combine
thoroughly. Refrigerate until needed. Fill the blintzes with a few tablespoons
of the mixture. Roll the blintzes up, and fry in oil until browned on both
Variation: for a meat and
potato filling, use only 3 cups of mashed potatoes, and add a cup of cooked
chopped meat, or finely minced roast beef, brisket, corned beef or pastrami.
From the 2nd Avenue Deli cookbook
(Version 2)
1 tbsp vegetable oil
1-1/4 pounds onions (about
2 large), sliced
Pinch of sugar for onions
1-1/2 pounds buttery potatoes
(such as Yukon Gold) or russet potatoes,
peeled, cut into 1-inch
1/4 cup milk (do not use
low-fat or nonfat)
1 tbsp vegetable oil
Sour cream (optional)
Make blintz batter as usual.
Make enough for 10 blintzes.
Heat oil in heavy large
skillet over medium-high heat. Add onions and sugar. Cover skillet and
cook until onions are well browned, stirring frequently, 20 minutes. Season
with salt and pepper.
Meanwhile, place potatoes
on vegetable steamer rack and steam in covered pot over boiling water until
tender, about 15 minutes. Transfer potatoes to large bowl. Add milk and
mash until almost smooth. Season to taste with salt and pepper. Mix in
half of onions. (Can be prepared 1 day ahead. Cover potato filling and
remaining onions separately and chill. Rewarm onions before serving.)
Place 1 blintz on work surface.
Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just
below center. Fold bottom of dough over filling. Repeat with remaining
filling and wrappers.
Heat 1/2 tablespoon vegetable
oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes,
seam side down, and fry until heated through and golden brown and crisp
on both sides. Drain blintzes briefly on paper towels. Repeat with remaining
Arrange blintzes on plates.
Place dollop of sour cream and spoonful of remaining onions alongside and
then serve immediately. makes 10 blintzes, serves 5 people at 2 per serving
(Version 1)
Blintz batter:
3 large eggs
1/4 cup water
1/4 cup milk
1/2 tsp baking powder
1/2 cup all-purpose flour
1-1/2 tsps sugar
1 tbsp unsalted butter
For filling:
1-1/2 cups farmer cheese
2 cups cottage cheese
1/4 cup sugar
1-1/2 tsp cinnamon
1 tbsp all-purpose flour
Make blintzes: In a blender
blend apper batter ingredients and let stand 30 minutes.
In an 8-inch skillet, preferable
non-stick, melt half of butter over moderately high heat. Pour in enough
batter to just coat the bottom of skillet, swirling, and cook, undisturbed,
until top is set and bottom in golden (do not turn wrapper over). Transfer
wrapper to paper towels in one layer, golden side down. Make more wrappers
with remaining butter and batter.
Make filling: In a food
processor, blend cheeses, sugar, and cinnamon until smooth. If necessary,
add flour to thicken filling.
Preheat oven to 250°F.
and line a baking sheet with parchment paper. Put 3 tablespoons filling
in center of each wrapper and fold opposite sides of wrapper over filling
until sides barely touch. Fold in ends to completely enclose filling, forming
packets, and arrange, seams sides down, on baking sheet. Make more blintzes
with remaining filling and wrappers. Bake blintzes, covered loosely with
foil, until heated through, 5 to 10 minutes. Makes 10 blintzes. Can be
served with carmalized apples or strawberry rhubarb compote if desired.
Great with the blintzes
or ice cream.
1/4 cup (1/21/3 stick)
unsalted butter
4 large Golden Delicious
apples, peeled, cored, each cut into 8 slices
1/4 cup sugar
Melt butter in heavy large
skillet over medium-high heat. Add sliced apples and sauté 3 minutes.
Sprinkle with sugar and sauté until apples are golden brown and
just tender, about 8 minutes longer. (Can be prepared 3 hours ahead. Let
stand at room temperature; rewarm before using.) Serves 4.
Rhubarb Compote
1 cup orange juice
2/3 cup honey
4 cups 1/3-inch-thick slices
trimmed rhubarb (1 1/2 pounds untrimmed)
1 tsp vanilla extract
1/2 tsp ground cardamom
3 cups sliced hulled strawberries
Simmer orange juice and
honey in heavy medium skillet over medium heat until reduced by half, about
4 minutes. Add rhubarb and stir until just tender, about 3 minutes. Transfer
to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate.
(Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.
Version 2
1 cup milk
2 tbsp vegetable oil
1/2 tsp salt
3/4 cup all-purpose flour
2 cups cottage cheese (16
2 tbsp sugar
1 tbsp unsalted butter,
1 tsp vanilla
3/4 tsp salt
3 large eggs
Unsalted butter, melted
1 egg lightly, beaten
To make batter, put the
eggs, milk, oil, and salt in a blender container. Blend well. Add the flour
and blend until just combined, scraping down the sides once. Brush and
8-inch frying pan with melted butter. Pour in 2 to 3 tablespoons of batter,
tilting the pan so the batter flows to coat the bottom. Use just enough
batter to make a thin pancake. Cook until the edges begin to turn golden.
Shake the pan to loosen the pancake. Quickly turn the pancake out onto
a paper towel, browned side up.
Repeat with the remaining
butter and batter, stacking the cooked pancakes between sheets of wax paper.
Combine all the ingredients for the filling in a mixing bowl. Arrange a
pancake, browned side up, and place a heaped spoonful of filling just above
the center. Fold the sides toward the middle,overlapping the edges. Fold
down the top to seal in the filling, then roll the pancake to make a neat
little packet. Arrange the blintzes, seam side down, on a heated griddle
or in a large skillet brushed with butter. Cook until browned,
turning once. Makes
14 to 18 blintzes.
(Version 3)
1-1/2 pounds farmer's cheese
1 egg ( do not use substitute)
1 tsp lemon flavoring
2-4 tbsp sugar
1 tsp cinnamon
Crepe Batter:
3-4 eggs (do not use substitute)
1-1/2 cups milk
1-1/2 cup flour
1/4 tsp baking powder
2 tbsp melted butter or
4 tbsp margarine, melted
( may need more)
To make filling: In a medium
( non-metal) bowl, mix together all ingredients for the filling. Cover
and place in the refrigerator.
To make crepe batter: Mix
together eggs and milk; place in a food processor. Add flour and baking
powder, a little at a time (batter should be like thin mayonnaise). Add
2 tablespoons melted butter.
Heat a 9-inch non-stick
frying pan until hot. Dip a pastry brush into melted margarine and brush
the pan with a thin coat. Heat again (not to smoking stage). Pour a small
amount of batter of batter (about 1/4 cup) into the pan and swirl around
until covered; empty any excess batter back into remaining batter. Heat
until sides pull away (if edge of batter sticks to sides of pan, gently
pull away with a knife. Turn crepe out onto a damp dish towel and return
pan to stove to heat again. Brush margarine in pan and swirl another 1/4
cup of batter and pour
off excess. Repeat with remaining batter. Slightly overlap crepes on towels
to cool.
To assemble blintzes: Place
one tablespoon of filling on one edge of crepe; roll forward twice, then
fold both sides and continue rolling to end. ( blintzes can be frozen at
this point.) Fry blintzes, both sides, in butter until golden brown.
Serve with one or all of
the following: sour cream , applesauce, cinnamon, fresh
or frozen strawberries,
jam honey or syrup. Makes 15 to 20 cheese filled blintzes depending
on thickness of crepe.
Corn Blintzes with Cottage Cheese Filling
Recipe by: M.S. Milliken
& S. Feniger
1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 tsp salt
1/4 tsp freshly ground
black pepper
2 tbsp unsalted butter,
1 cup fresh corn kernels
(about 2 ears), or frozen
Vegetable oil for brushing
1-1/2 cups cottage cheese
6 tbsp sugar
Place the flour, half-and-half,
eggs, salt, pepper, and butter in a
blender and process until
smooth. Add the corn and blend for a minute
longer, until the corn
is pureed. Pour the batter into a bowl, cover, and refrigerate at least
1 hour or up to overnight.
Meanwhile, combine cottage
cheese and sugar in a small bowl, cover and refrigerate until ready to
fill blintzes.
Preheat oven to 350 F. Heat
a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter
onto griddle for each blintz. When bubbles form on top, flip the blintzes
and cook until lightly browned. Remove blintzes from griddle and immediately
place 1 to 2 tablespoons filling in the center. Roll the blintz and place
it seam-side down on a baking sheet.
When all the blintzes are
filled, place them in the oven to warm, about 10-15 minutes. (Alternatively,
you can refrigerate unfilled blintzes, stacking them between sheets of
waxed paper and wrapping in plastic, and proceed with recipe when ready
to fill.) Serve warm with sauteed apples or pears.
with Ricotta (Crespelle al Formaggio)
Recipe from: Mario Batali
1-1/2 cups all-purpose
4 eggs
1/2 tsp salt
2 cups milk
2-1/2 cups ricotta drained
in a strainer lined with cheesecloth for 30
1/2 lb fresh mozzarella,
1 cup freshly grated soft
sheeps milk cheese (cacio, or a young provolone)
1/2 lb salami, cut into
1/8-inch dice
1/2 tsp freshly grated
4 tbsp butter
First make the crespelle:
Place the flour in a large mixing bowl. Crack the eggs over the flour and
whisk them in. Add salt and whisk in milk, a little at a time, until all
milk is incorporated. Allow the batter to stand for 20 minutes.
For the filling, combine
all the filling ingredients except butter. Heat a 6-inch, nonstick pan
until hot and brush with olive oil. Reduce heat to medium and pour 1-1/2
to 2 tablespoons batter into the pan. Cook 30 to 40 seconds, until
pale golden, and then flip. Cook on other side 20 seconds and remove to
a plate. Continue the process until all the batter has been used, yielding
between 17 and 19 crespelle.
Fill each crespelle with
3 tablespoons of the cheese mixture and fold in half. Continue filling
crespelle until all are full. Be sure to leave 4 tablespoons of the cheese
mixture for the topping.
Preheat the oven to 450
F. Butter the bottom and all sides of 10 by 8-inch ceramic baking dish
with 1 tablespoon of butter. Lay the filled crespelle in an overlapping
layer in the baking dish. Smear the remaining cheese mixture over the top,
dot with the remaining butter and place in oven for 12 to 15 minutes, until
piping hot and crispy on top. Remove and serve hot, or allow to rest and
serve at room temperature.
Seafood Crepes
Adapted from a Gourmet
Magazine recipe
For the filling:
2 cups chicken stock
2 cups dry white wine
1/2 lb sea scallops, cut
into 1/2-inch pieces
1/2 lb scrod fillet, cut
into 1/2-inch pieces
3 tbsp unsalted butter
2 carrots, halved lengthwise
and cut crosswise into 1/4-inch slices
Pinch of sugar
2 tbsp all-purpose flour
2 tsp curry powder
1 cup milk
2 tbsp bottled Major Grey's
chutney, minced
Fresh lemon juice to taste
1 cup frozen peas, thawed
1 tbsp minced fresh parsley
1 recipe curry crepe batter
Parsley sprigs for garnish
Lemon slices for garnish
For the filling: In a large
saute pan bring 4 cups water to a simmer, add the scallops and the scrod,
and poach the seafood, its surface covered with a buttered round of waxed
paper, at a bare simmer for 5 minutes.
Drain the seafood and reserve
the poaching liquid in a bowl. In the pan melt 1 tablespoon of the butter,
stir in the carrots, 2 tablespoons water, salt, sugar, and cook covered,
over moderate heat for 2 minutes. Remove the lid, cook carrots, stirring,
for 1 minute, or until they are just tender, and add them to the seafood.
Melt the remaining 2 tablespoons butter in the pan, whisking in the flour,
and cook the roux over moderately low heat, whisking for 3 minutes.
Whisk in the curry powder,
add the milk in a stream, whisking, and salt and pepper to taste, and cook
the mixture, whisking until it is smooth. Simmer, whisking occasionally
for 5 minutes, or until it is very thick, then stir in the chutney and
the lemon juice. Stir in the seafood and carrot mixture, the peas, minced
parsley, and enough of the poaching liquid, by teaspoonfuls, to thin to
desired consistency.
Put 2 tablespoons of mixture
into each prepared crepe filling one quadrant, fold the crepe in half over
the filling, and fold it in half again to form a triangle. Arrange the
crepes on a buttered baking sheet and bake them in a preheated oven for
10 minutes, or until they are heated through. Transfer the crepes to serving
plates and garnish with parsley and lemon.
Crepe Batter
Recipe courtesy of Gourmet
1 cup all-purpose flour
1 tbsp curry powder
1/4 tsp salt
1 cup chicken broth
2 large eggs
1 tbsp unsalted butter,
melted and cooled
In a blender or food processor
blend the flour, curry powder, salt, broth, eggs, and butter or 5 seconds.
Turn off the motor, with a rubber spatula scrape down sides of container,
and blend for another 20 seconds. Transfer the batter to a bowl, let stand
covered for 1 hour. Make crepes in the same procedure as basic crepe batter.
Shy Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts
Recipe courtesy of Kevin
Reilly, Chef at Zoe Restaurant
Crepe Batter:
2 eggs
3/4 cup milk
3/4 cup water
1 tbsp canola oil
1 cup all-purpose flour
1/2 tbsp black sesame seeds
2 tbsp chives, chopped
1 tbsp toasted orange rind
Pinch of salt
1/2 tbsp canola oil
1/2 tsp sesame oil
1 head of broccoli
1-1/2 cups bean sprouts
2 oranges, sectioned
1/4 cup chopped cashews
1 carrot, finely julienned
1 tbsp hoisin sauce
2 bunches watercress, stems
1 cup mung bean sprouts
1/2 cup garlic sprouts
Juice of 1/2 lemon
1/2 tbsp canola oil
Salt and freshly cracked
pepper, to taste
Beat the eggs and add the
milk, water and oil. Whisk in flour and strain through a fine mesh sieve.
Add remaining ingredients and refrigerate for at least 1/2 hour.
Separate the broccoli into
florets. Heat both oils together over a high heat and char the broccoli
for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that
the hoisin sauce is the last, and stir fry for 30 seconds. Remove from
heat and set aside.
Coat a nonstick 12 inch
skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe
batter into skillet and tilt to spread to the edges of the pan. When surface
is dry, remove the crepe and repeat this process to make 8 crepes.
Fill the crepes and roll
them. Brown the crepes in a nonstick skillet, on all sides, adding a few
drops of canola oil as necessary.
Toss salad ingredients together.
Arrange 2 crepes on each plate and top with salad.
to Make & Store
Recipe Courtesy of Michelle
1 cup each cold water and
whole milk
4 eggs
1/2 tsp salt
About 1-1/3 cups flour
Vegetable oil or melted
In a blender or food processor
combine the water, milk, eggs salt and flour. With a rubber spatula, scrape
down any batter which adheres to the sides of the processor. If the batter
appears thick, add more water; if too thin, then gradually whisk in more
flour. Let the batter set, in the refrigerator for an hour or so.
Rub an 7-inch crepe pan
or non-stick pan with oil or melted butter. Set over high heat until pan
just begins to smoke. Ladle about 3 tbsp of batter into the hot pan. Lift
the pan from the heat and swirl the batter around so that it evenly coats
the bottom. Pour excess back into the batter for the next crepe. Let the
crepe cook on one side for about a minute or until it looks dried out.
Flip the crepe over and cook it for 30 seconds on the other side. Repeat
until all are done.
To store, stack them, with
waxed paper or parchment squares in between each one and freeze in batches.
Recipe courtesy of Jennifer
Paterson and Clarissa Dickson Wright
1/2 oz fresh yeast
1 cup milk, warmed
2 large eggs, separated
1 cup sour cream
1 tsp salt
4 oz all-purpose flour
Oil for frying
Cream the yeast with a little
milk, then add the remaining milk, the egg yolks and sour cream. Sift the
flour and salt into a bowl and add the yeast mixture. Stir to make a thick
batter. Leave for at least an hour in a warm place. The batter should now
look bubbly. Stir well. Just before cooking, whisk the egg whites until
stiff and fold them into the batter.
Heat a little oil in the
pan and pour off any excess. Then pour in a tablespoon of batter. Turn
the pancake over when it shows bubbles on the top side. Cook lots. One
bliny is never enough.
2 tbsp butter or margarine
3 tbsp flour
1/2 cup water
1 cup skim milk
1 tsp onion, grated
2 tbsp canned diced green
1/4 tsp salt
1/2 cup low fat cheddar
1 medium tomato, chopped
1/2 medium green bell pepper,
cut in very thin strips
1/2 medium yellow bell
pepper, cut in very thin strips
1 medium red onion, quartered
and cut in thin slices
2 medium jalapeno pepper,
seeded and cut in very thin strips
Salt and pepper to taste
Juice of 1/2 lime
1/4 tsp cumin
1/4 tsp cayenne pepper
6 flour tortillas
First prepare the sauce.
In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes.
Stir in water and milk. Cook, stirring constantly, over medium heat until
it begins to thickened; remove from heat. Stir in grated onion, chilies,
salt and cheese.
In a heavy skillet over
medium-high heat, spray with a vegetable cooking spray. Saute all of the
vegetables and seasonings together until very crisp tender. Remove from
heat and arrange on the 6 flour tortillas. Spoon about 2 tablespoon cheese
sauce over the vegetable mixture. Fold both sides of each tortilla over
filling; then fold top and bottom to slightly overlap in center. Place
filled tortillas, folded-side down, in a shallow baking pan that has been
sprayed with vegetable spray. Spray a light coating over the tortilla blintzes.
Cover with foil. Bake in 375 F oven for 10 to 12 minutes or until heated
through. Serve warm. Serve with remaining cheese sauce, Pico de Gallo,
a green salad and something nice and cold to drink. Serves 6.
with Ricotta & Tomato Sauce
Recipes Courtesy Gourmet
1 small green bell pepper,
2 tbsp olive oil
1 garlic clove, minced
1/2 lb ricotta cheese
1/4 cup freshly grated
Melted butter for brushing
6 crepes
1 cup tomato sauce
In a skillet cook the bell
pepper in the oil over moderately low heat, stirring, until it is softened,
add the garlic, and cook the mixture, stirring for 1 minute. In a bowl
stir together the bell pepper mixture, ricotta and 2 tablespoons of the
Parmesan with salt and pepper to taste. Let the filling cool.
Spread about 2 tablespoons
of the filling on each crepe and roll them up jelly-roll fashion. Arrange
the crepes, seam sides down, in a buttered shallow baking dish just large
enough to hold them in one layer, brush them lightly with butter, and sprinkle
them with the remaining Parmesan.
Bake the crepes in the middle
of a preheated 400 F oven for 20 minutes and serve them with the sauce.
Recipe Courtesy of Cathy
12 oz of ricotta
1 egg
1/2 cup Parmesan cheese,
1 package frozen spinach,
8 crepes
3 cups tomato sauce
Preheat oven to 375 F. In
bowl combine ricotta, eggs and half of the Parmesan cheese. Drain spinach
and squeeze out remaining water. Add to cheese mixture. Stir to blend.
Season with salt and pepper. Take a crepe and top with 3 or 4 tablespoons
of cheese and spinach mixture. Roll up. Fill and roll up remaining crepes.
In a baking dish spread sauce evenly along bottom. Place stuffed crepes
in baking dish. Top with more sauce and Parmesan. Bake for 30 minutes,
until bubbly.
Salmon Crepe Spiral
Recipe Courtesy Gourmet
1/2 lb thinly sliced smoked
2 tbsp cream cheese at
room temperature
2 tbsp unsalted butter,
cut into pieces, at room temperature
2 tsp fresh lemon juice
2 tsp snipped fresh dill
4 crepes
In a food processor puree
half the smoked salmon, add the cream cheese, butter, lemon juice and blend
the mixture until smooth. Transfer the puree to a bowl and stir in the
dill. On the more pale side of each crepe spread thin one-fourth of the
salmon puree, top each crepe with one-fourth of the salmon slices and roll
the crepe tightly to enclose the filling. Chill the crepes seam side down,
covered, for at least 1 hour, or until they are firm enough to slice and
slice them diagonally into 1/4-inch-thick spirals.
Ice Cream Cones & Cups
Recipe Courtesy Gourmet
8 crepes
Melted butter
Aluminum foil
1 quart ice cream, sherbet
or sorbet
Fresh berries for garnish
To make cones: Arrange crepes
browner side down on a work surface, fold them in half and fold them in
half again to form triangles. Lift the top flap of each triangle and put
a large ball of foil inside to keep the cone open. Brush the crepe cones
with butter and bake them on a baking sheet in a preheated 400 F oven for
4 minutes or until they are crisp. Remove the foil, fill each cone with
scoop of ice cream and garnish with berries.
To make the cups: Fit each
crepe into an ovenproof 1-1/4 cup glass custard cup and put a large ball
of foil in the center of each crepe to keep it open. Bake them on a jelly-roll
pan in a preheated oven for 5 minutes.
Remove the foil and bake
another 2 to 3 minutes, or until they are crisp and golden. Fill with a
scoop of ice cream and garnish with berries.
Source: Better Homes and
Hometown Cooking: February
Mousse-Filled Crepes
1 tsp unflavored gelatin
1 tbsp cold wate
2 tbsp boiling water
1/2 cup sugar
1/2 cup unsweetened cocoa
1 cup whipping cream
1 tsp vanilla
16 to 18 Dessert Crepes
(recipe follows)
Rich Cocoa Sauce
(recipe follows)
For chocolate mousse, in
small mixing bowl, sprinkle gelatin over cold water; let stand 1 minute
to soften. Add boiling water; stir until gelatin is completely dissolved.
In large mixing bowl, stir
together sugar and cocoa powder; add whipping cream and vanilla. Beat with
electric mixer on low speed until thickened, scraping bowl occasionally;
add gelatin and stir until well mixed. Cover and chill 30 minutes.
Fold each crepe in half.
Pipe or spread about 1-1/2 tbsp mousse onto each folded crepe; fold each
crepe again. Drizzle sauce over crepes. Makes 8 or 9 servings (16 to 18
Dessert Crepes: Combine
2 beaten eggs. 1-1/2 cups milk, 1 cup all-purpose flour, 2 tbsp sugar,
1 tbsp cooking oil, and 1/4 tsp salt; beat until mixed. Heat a lightly
greased 8-inch crepe pan; remove from heat. Spoon in 2 tbsp batter; tilt
pan to spread batter. Return to heat; brown one side only. Invert over
paper towels to remove crepe. Repeat, greasing pan as needed.
Rich Cocoa Sauce: In a small
saucepan, combine 1 cup sugar, 1/3 cup unsweetened
cocoa powder, and 2 tbsp
cornstarch. Gradually add 2/3 cup evaporated milk and 1 tbsp butter. Cook
until bubbly. Cook 1 minute more. Stir in 1 tsp vanilla. Serve warm.
CFF Shared by Laura
is a recipe for blini, which is the traditional Russian way to serve caviar.
From The Russian Tea Room
"The ancient Slavic people
worshiped the sun, hoping it would return and rescue them from the cold
darkenss of winter. They recalled the sun's golden image by making Blini,
little round pancakes, which they ate to keep warm. The week before the
long seven-week Lenten season began was called Myaslanitza or Butter Week,
when everyone gorged on blini and other dairy products, which they then
had to give up until Easter." Until the Russian Tea Room closed for renovation,
they still had the Blini Festival every year to celebrate the winter-solstice
event. Blini are served with caviar, sour cream, and hot melted butter
at the Russian Tea Room. I personally love Beluga Caviar which is very
expensive and would eat it plain. Use a less expensive caviar for this
(Thin buckwheat pancakes
or crepes)
1-1/3 cup sifted flour
1-1/3 cups sifted buckwheat
4 tsp active dry yeast
1/4 cup sugar
1/2 tsp salt
2 2/3 cup milk
1/2 cup butter cut into
small pieces
4 eggs lightly beaten
In a large bowl, combine
the sifted flours, yeast, sugar and salt. In a small heavy saucepan, combine
milk and butter. Heat mixture over low heat only until milk is warm (105
to 115 F), and the butter has melted. Stir frequently to speed up the melting
of the butter; the milk must not be hotter than the above temperature.
Stir milk mixture into
flour mixture and mix well;
then stir in the eggs. Using an electric mixer at low speed, beat for about
1 minute or until smooth, occasionally scraping the sides of the bowl.
This can be done by hand, beating energetically for 3 to 5 minutes. Cover
bowl, and set in a warm place to rise for 1 to 1-1/2 hours, or until mixture
is doubled in volume, and light and bubbly.
Preheat a griddle or a large
non-stick frying pan. Lightly brush with a very small amount of melted
butter (Do not use too much, or the blini will turn gray in cooking. The
pan should be covered only in a very light film of butter.) The pan will
be hot enough when a drop of water dropped on the surface will evaporate
instantly. Stir down the batter.
To make a 4-inch blini,
spoon about 3 tbsp batter onto the pan. Cook for 40 to 60 seconds, or until
the top is bubbly, and the bottom browned. Turn over with a large spatula
and cook for 30 seconds on the other side or until browned. Stack cooked
blini on a heated serving dish and keep warm in a low oven (150 to 175
Serve with a bowl of melted
butter and a bowl of sour cream at room temperature, and with caviar or
smoked fish such as salmon. To eat, brush butter on blini and top with
a small mound of caviar or smoked fish. Top this with a spoonful of sour
cream and roll up. Makes 36 blini - serves 6 with 6 blini each.
CFF Shared by Bev
If you have comments, suggestions
or recipes
email us at firstname.lastname@example.com
Webpage designed and maintained
by:Leilani Devries
Editor: Bev
These beautiful graphics
and background
are from J & L Designs:

subset: commoncrawl


text:
Perfect music for sunday chillin' out…
Posted in Chillin', Mixtape | Tagged afrobeat, DnB, HipHop, House, jazz, latin, mr. scruff, reggae, Soul |
This blog is a compilation of good mixtapes for every situation. Mixes are found all around internet, mostly from soundcloud from different users/groups that I'm following.
There is Funk, Soul, Nu-Funk, HipHop, House, Disco, Reggae, Jungle, Dubstep etc.
The mixtapes are categorized by mood. Under "Chillin'" you can find mixtapes that fit for moody and chilled out moments. "Groovy" consists of house, disco and other nice mixtapes fitting for almost every moment. Under "Party" there are a little bit more energetic mixtapes. Feel free to comment and link up other good mixtapes. This one is all about good music. Nothing more, nothing less.
You can also find here some stuff about me and my thang. Mixtapes, stories, events etc...
Just go the the M-za: Bio & Mixtapes page
Turn up the stereos and ENJOY!
- M-za


text:
Friends – it is the weekend. The time of the week when I sit down to start contemplating food – as if I don't do it at other times! But there are fewer distractions over the coming days.
I managed to get back to Broadway Market on Friday before Henry Tidiman, our rather good, traditional local butcher, had closed, and thus have something fresh for the evening to get things going with a bang.
Otto, who enquired about the food question the moment I walked through the door, was sated somewhat with a tin of sardine and mackerel from Waitrose – she had to share it with Boudi and Loki, of course, but it made them all a tad calmer.
They mostly eat biscuit, but I have to give in to feline demands occasionally. And this particular example of tinned food always looks so good when you open it – no brown 'mush' – that I'm tempted myself.
That done, it was down to contemplating exactly what to do with the chicken thighs that I had bought.
The temperature is finally fallen to something closer to what you'd expect in January, so it's entirely fitting to feel that need for comforting food.
I know some of you don't like the cold, but two things strike me: first, when we had the foot and mouth crisis in 2001, it was due in part to having had a number of mild winters in the preceding years. A proper cold spell is needed to kill of a number of nasty things.
And second, before the more recent series of wintery winters, The Other Half and I had spent a new year in Amsterdam.
We'd bought thermals for the purpose – and needed them. But among a number of weather-related memories from that trip, a walk in Vondel Park on New Year's Eve in the morning stands out: with the small lakes iced over, everyone had come out to play.
There were children and adults on ancient skates and sleds. It might have been a grayish day – high cloud, however – but it was joyous.
And after four days, I returned to London feeling really refreshed and invigorated.
Now, the arrival of genuinely seasonal weather also makes the prospect of sitting down to browse assorted cookbooks even more alluring.
I skinned and boned the chicken – really easy – and then cut it into strips and browned these in a little lard.
Removing to a plate, a diced onion took the place of the meat. When that had been softened, plain flour was added, cooked for a minute or so, and then the pan was deglazed with white wine and white wine vinegar.
Once everything was blended, there was a substantial squirt of tomato purée, a good amount of black pepper, an even better amount of a smoked paprika and some chicken stock.
The chicken went back in the pan, together with some sliced mushrooms and the shredded remains of a cabbage from a couple of days previously. And it was all left to simmer away, under a lid, for half an hour or so.
Once everything was cooked, it simply remained to add a couple of dollops of sour cream, stir in gently and reheat just as gently – and the job's a good one. Serve with rice.
Yesterday morning it was cold – not a namby pamby southern cold, but cold with real frost and beautifully blue skies.
Cheered enormously, and with a list in my pocket, it was time to head back to Broadway Market, which is slowly returning to normal after the break over new year.
With bags full, it was back home and into the kitchen – after a break to provide Otto with the second fuss session of the day.
In this weather, soup is perfection.
Yesterday, I decided to do a River Café one – rustic and chunky, and as comforting as a big woolly sweater.
Diced butternut squash, chopped garlic, a chopped potato and a tin of tomatoes are added to a pan, together with a little light stock and some crushed fennel seeds.
The recipe says tinned tomatoes are fine – but to drain and not use the juice in the can. Now to me, that's daft. I tin the lot in and rinse out the remaining juice – I don't have tinned tomatoes with any junk added anyway. And then I use a little less of any other liquid.
Then let it cook. When the potato is done, mash gently. Serve with a drizzle of good, virgin oil, a dollop of Mascarpone and some grated Parmesan. Lovely.
In the evening, it was a return to trying to improve my fish cookery. Cod again – and I came close to messing it up completely – it wasn't over-cooked, but I seem utterly incapable of turning fish from the skin side to the non-skin side when it's been cooked initially on the former.
It doesn't make things any easier – and it made me a lot swearier – when the skin simply stuck to the pan or came off on my fish slice.
Was the pan hot? Yes. Was the oil (rapeseed) hot too? Yes! The fish was at room temperature and nice and dry. You'd really think that something like that would be so simple, wouldn't you?
We had some leek, some fine beans (a very rare concession to something other than season, UK veg) and some plain, boiled spuds, with butter and good lemon.
But even my annoyance at the less-than-perfect fish presentation, it was warming, comforting food.
If this weather keeps up, there'll be more where that came from.
Sunday, 15 January 2012
The start of a wintery weekend
Posted by Amanda Kendal at 18:26
Labels: Amsterdam, Broadway Market, cats, chicken, fish, Henry Tidiman, River Café, soup, weather, winter
2 comments:
I can't read the comments on the previous post not sure why.ReplyDelete
Hi David – don't know whether you'll be able to see this, but I'll try.ReplyDelete
I don't know what's happening – the format seems to have been changed.
The other post that you cannot see was my response to your previous comment: "Thank you, David. Glad you've enjoyed them.
And what a lovely memory to have. Must admit, I've never had heel. You've piqued my curiosity now."
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text:
Monday, June 14, 2010
The legal implications of Floyd Landis' accusations against Lance Armstrong
Sports Illustrated has a good article written by a law professor that outlines the legal implications of Floyd Landis' accusations against Lance Armstrong. The government, under the FDA, is investigating Armstrong's role in various criminal activities. The article discusses potential crimes that Jeffrey Novitzky's investigation could charge Lance with. The author also discusses the statute of limitations, Kristin Armstrong's obligations and whether Lance could sue Floyd for slander.
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text:
Sony has warned it is on course to record its fourth successive annual loss, projecting a net loss of 90billion yen ($1.1billion, £690million).
The prediction is a considerable climbdown from the 60billion yen (£480million) net annual profit originally projected.
The news comes after Sony confirmed it lost 27billion yen (£216million) in its second quarter, down from a 31billion yen (£248) profit for the same period last year.
The slump has been blamed on a strong yen, floods in Thailand and poor sales of flat screen TVs.
On the poor performance, Sony executive deputy president Kazuo Hirai told a briefing: âThe TV business is an essential part of Sony's growth strategy.
âWe, as management, feel a great sense of crisis after seven straight years of losses.â
Commenting on the Sony losses as a whole, Fujio Ando, senior managing director at Chibagin Asset Management, said: âThe Thai floods are only the latest problem for Sony, which is struggling to come up with another hit product like the Walkman.
âAs far as its TV business, its situation is the same as Panasonic's – making deep cuts to stay competitive with no guarantee the restructuring will work.âÂ


text:
Learn how you can own the end-to-end customer relationship with the Cloud Solution Provider (CSP) program.
Our Goal is to "Help simplify your digital transformation & develop your services business model". Cloud solutions offer customers better choice and flexibility than ever before. Undoubtedly this ability to offer your customers what they want, when they want it, on the terms they need is an extremely powerful business aid – but the complexities of dealing with multiple solutions from vendors are vast and varied.
Cloud Channel solutions from MicroWarehouse help partners simplify the end-to-end management of their cloud offerings. Partners of all sizes can avail of an array of resources to build their customised cloud offering.
What does this mean?
Set pricing; issue quotes and close deals. You can even allow customers order from your own Microsoft Cloud Store.
Provision and assign licenses to individual users, multi-seat teams or the entire enterprise… in minutes.
Your dashboard will report all license sales so you can invoice your customers quickly and accurately.
They're your customers. Grow additional revenue by offering a truly managed service - annually or month to month based on used resources.
The real beauty of CSP - automatically roll over licenses and support services from one period to the next. Repeat and reliable revenue at last.


text:
I had totally forgotten that Mark Strong's villainous character in Kick-Ass has a book-lined hallway in his evil lair -- excuse me, in his Evil Lair - which the climactic battle of the film takes place in. The movie was on TV last night and I stopped to watch a little for...
... reasons, and there it was. I'm still not the biggest fan of the movie (save how Aaron looks in that jumpsuit, obvs) but rewatching it I did find it a little less annoying now that I don't entirely hate Chloe Grace Moretz anymore.
It's tempting to say the film, which fetishizes brutality so lovingly, is mocking Mark Strong's character for his love of books and art, which his fancy apartment is stuffed to the brim with (and which the film gets a lot of pleasure out of wrecking gleefully) but Kick-Ass himself also has some shockingly thick...
... you know, shelves.
I was gonna say shelves!


text:
Kristina Grozeva, Petar Valchanov
Stefan Denolyubov, Margita Gosheva, Todorov Milko Lazarov, Ivan Savov Hristofor
101 mins
When shambling, unassuming linesman Tzanko (Stefan Denolyubov) stumbles across a pile of money on the railway tracks, he immediately notifies the authorities, inadvertently becoming a pawn in a cynical government game.
Julia (Margita Gosheva), the PR executive for the Ministry of Transport, uses the reticent Tzanko as a political diversion and sets in motion a chain of events fuelled by bureaucratic indifference and avoidable consequences.
Convincing, naturalistic and rooted in social realism, this is a robust human drama that packs an emotional punch. Glory had its UK Premiere at EIFF 2017.
Loyalty Points: 56
Have a look at what's on to book a screening or event.
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text:
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The Fed's announcement it will leave rates at zero until "at least" the end of 2014 makes a bit more sense in light of Friday's advanced fourth-quarter GDP report.
The U.S. economy grew 2.8% in the fourth quarter, the strongest since the second quarter of 2010 and up from 1.2% in the prior three quarters.
But growth was below consensus of 3% and the guts of the report suggested underlying weakness in the economy vs. strength, a big reason the Fed felt compelled to double-down on its zero interest rate policy. (See: Bernanke Pledges to Keep Rates Low Thru 2014: A "Very Pessimistic" Outlook, Former Fed VP Says)
U.S. stocks sold off in apparent reaction to the news, with the Dow recently down 0.7%.
But "let's not confuse the fundamentals with the market," my Breakout colleague Jeff Macke quips in the accompanying video, noting the market was arguably overdue for a pause after its stellar gains since mid-December.
Still, the fundamentals were not so rosy looking under the hood of the GDP data.
Inventory rebuilding accounted for nearly 2% of the growth and, excluding the restocking, real final sales rose just 0.8% in the quarter, down sharply from 3.2% in the third quarter. In addition, the personal savings rate fell to 3.7% vs. 5% in the first quarter of 2011 and business investment was tepid.
Government spending was also down for a fifth-straight quarter and 2.1% for all of 2011, the biggest decline since 1971. While less government spending is good for the deficit, it is another drag on economic growth.
"Bottom line: The stage is set for a significant slowdown in growth from the fourth to the first quarter, as inventories recede to more 'normal' levels," writes Diane Swonk, chief economist at Mesirow Financial. "The Fed appears to be validated...in its concerns about the outlook for the economy."
Nearly every economist came to a similar conclusion and this number, which itself is subject to revision, is likely to prompt some downward revisions to 2012 growth in the days ahead.
That said, 2.8% growth isn't chopped liver and, as Macke notes, "would've been celebrated like crazy" six months ago, when 'double-dip' fears were rife.
The bulls may be taking a well-deserved pause here but can take solace in the knowledge the economy is growing and the Fed is pledging to pull out all the stops, a potentially powerful combination for the market.
Aaron Task is the host of The Daily Ticker. You can follow him on Twitter at @aarontask or email him at firstname.lastname@example.com.


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Layers and Layers - The Creative Pull of CollageSubmitted by teacher on Sat, 11/06/2010 - 12:58.
Most of the artists in Evergreen's art studio walk (dance/march/pirouette/boogie) into art class with an idea in their heads. I can see it behind their eyes some days - a kind of quiet focus that bespeaks of the pictures and planning that is going on in their heads. Some children trumpet their intentions, "Hey, Ms. J.! I'm gonna make a rainbow rocket today!" Others are less certain, or, because they come later in the choosing rotation that day, prefer to decide when they see what materials are available in the studio where they find themselves.
Collage offers an interesting view of a child artist's planning. Children walk around the table, sampling papers from the bins that are available. At the moment we have tubs of varied size with tissue paper, "beautiful papers" (recycled from the paint or print centers, these are brightly colored - think Eric Carle) a stacked plastic chest of paper drawers, separated by color families, a selection of small paper bags, rolls of wall paper and brightly colored cellophane, some greeting cards (I have them up high because they seem to kill creativity rather than encouraging it...) and one box of special paper - mylar balloon scraps, sparkly paper, fancy greeting paper and paper doilies. There is a tall bin of odd-sized cast off mat scraps from a local art gallery's framing business. Sometimes I have magazines and sometimes they are intentionally scarce. I want my students to balance the tendency to do simple collections ("Look! 35 cars!) with other aspects of color, layout, and balance in collage work.
When magazines are placed in the studio I control fairly tightly - National Geographic, nature magazines, sailing, sports, cars, Smithsonian and always, always "looked" first to cull images that are overtly salacious or that show too honestly the reality of war. Scissors? Yep. Straight, fancy edges, "Mom scissors," (I keep large craft scissors sharpened to serious edges and do LOTS of prep in their safe use) and multiples of kid scissors. For second grade and up, we have a couple of crimpers, too. I've gone through lots of How To Manage Glue Without Going Insane periods, and have hit on an idea I gleaned from a helpful colleague on the TAB Yahoo list. Glue pots are nothing fancier than cheap sponges cut to fit inside plastic containers with lids. I thin white school glue just a little and turn the kids loose with them. We've loved the result - far less mess, glue pot lids are finding their way closed during clean up and they stack neatly.
Back to our wandering artists... Children usually only take one turn through the materials before selecting a project and getting to work. Collage, more than any other medium, lends itself to arranging and rearranging elements before gluing things together. I'm intrigued with the variety of expression and simply love the peculiar personalities of some of the puppets that are born in this studio.
Once Upon an Art NightSubmitted by teacher on Sun, 12/13/2009 - 14:14.
Some projects fly together with a small amount of enthusiasm, a little bit of energy, and a good idea or two. The average Art Night is a little more complex, as it turns out. We've been talking about scheduling one for a couple of years, but with one thing and another, it's never quite come together. This was the year. My predecessor had organized one with the help of the PTSO but it'd been a while and nobody had strong memories of the kinds of activities that were offered. A colleague shared a flyer from an art night at her daughter's school in Olympia sometime last spring. That flyer spoke to painting activities that parents and children could enjoy together but there weren't many details. Hmmm.
In October, I collaborated with my library buddy across the wall and talked about the advantages of having both events share an evening. She had a book fair scheduled for the first complete week in December and needed an evening event to finish off her event in style. I used a variation of the "put it on the calendar and the muses will show up" (they always have, after all) method of event planning and loudly plunked it on the school calendar. Evening events are a big deal and our nice little gym is used by lots of community groups for sports events. The sweet schedule maven at the high school moved heaven and earth (and basketball teams) and cleared the night for me. I had a great time designing a flyer, getting it translated so our whole community could read it, and happily sent them home with kids. With the wrong date. All 540 of them. YIKES! We rescued some of the flyers, reprinted some with the new, correct date and made our apologies to the teams who then needed to be unbumped from their bumped spots. Everyone was still smiling so I continued with the planning.
I've heard of some December art nights that were primarily craft nights intended to be fun "make and takes" for small ornaments, but that's not really my style. While crafts are certainly fun, they aren't open-ended enough and don't allow for artistic expression like our studios do. I'd thought for quite a while about what kinds of activities the eight year old me would enjoy on such an evening. Then the 103 year old me who is responsible for resources whittled away at the list and chose things that could depend on either inexpensive supplies or the lovely collection of recyclables that flows through our studios. The final step was for the 56 year old art specialist me to come up with the final selection, design displays and instructions to fit a wide variety of age, ability, and interest. My eyes circled the studios in my classroom and chose an activity or two from all the media-specific centers that are part of our stable except for 3D construction and clay. Both required too much time, thought, and peaceful drying time to be appropriate for this first Art Night.
With final "casting" done, I made lists of each proposed activity that included display ideas, supplies (both those that were on hand and those that needed to be purchased, begged, borrowed, or stolen) and a quick sketch of what the setup might look like. For example, for the ojos de dios (gods' eyes in English) I had all the yarn I needed, a reminder to hot glue 50 or 60 "frames" from craft stick stores in the classroom, and a note to site the rainbow cabinet close to the table. The rainbow cabinet is a storage cabinet with brightly colored drawers that stores lots of classroom staples in drawers with picture labels (rulers, kid scissors, "big" scissors, ojo frames, square frames, etc.) When I sketched out the table banner I realized that I could only go so far with written instructions so I made a note to invite the artist to "Find an Evergreen artist for a lesson." My students start learning how to weave the colorful ojos at the beginning of second grade so I knew there would be lots of willing (and proud) helpers to assist parents.
When I pictured the gym in my mind - with ten or twelve tables against the walls so that I could hang my banners - I realized that the use of space felt impersonal and clunky. As I gave it more thought (while simultaneously gathering supplies over the period of a couple of weeks) I came up with the idea of situating the tables in a big circle. If I used that kind of arrangement I could help to direct/manage/play activities and I'd save myself essential steps. I drew out a schematic of my plan on a sheet of paper and consulted with our head custodian. Sue agreed that it could be done and politely skipped mentioning how strange a big circle of art in the center of a rectangular gym looked. She also committed her night crew to helping us set up. (Thanks, Sue!)
I had a vague idea that there would be at least 50 people of various ages attending because of a cutaway slip I'd added to the publicity flyer. I also had a few volunteers from the parent community and a few staff members that offered their help. In addition, I gave the fourth and fifth grade students who attend my Thursday morning (we're talking 7:00 AM!) Art Club a chance to help, too. Our enthusiastic crew loaded and re-loaded the utility cart with the supplies I'd set out for travel. We made numerous (!) trips the length of the school between the art room and the gym (as far apart as is possible, of course) and flew around our circled tables, placing the essentials and making final adjustments. Brightly colored construction paper was cut for the paper mola table, more paper set out for the Danish woven hearts, paper plates, feathers, pipe cleaners, scissors and glue set up for masks, and paper bags and colored paper scraps put out for puppets. Crayons were peeled for the warming trays and set against the wall where the outlets were. A long line of newspapers was set down along another wall to offer a place for giant tempera posters and prints to dry. Parent helpers carried the big loom down so it could hold a place of honor in the center of our wagons circle, and lots of felt was cut and displayed with heavy string and big-holed needles for the L.F.T.s.
After a tornado of activity we looked around and discovered that our start time had come and gone and each table had artists happily exploring new things. I was so entertained visiting different tables and watching what our talented community was doing I almost forgot to take pictures but managed to capture some of the fun. Until the batteries quit. In both cameras. No matter. We laughed and put a giant pile of batteries on the "to do" list for next year. (Speaking of a "to do" list, I would greatly appreciate input from those of you who attended. Do you have suggestions for improvement? Is there something you want to insure that we do again? Did you get help from an Evergreen student who deserves a thank you note?)
We had such fun. Little people were teaching big people who were teaching middle sized people who were celebrating the joy that creating art always brings us. Some of the extra paint escaped the aprons and rags but it looked like any errant color was being worn as a badge of honor. There is no age limit on how much fun it is to explore color, texture, and creativity. It was important to me that our offerings were true to the concepts of TAB as they relate to inspiring creativity through access to great media. Our thank you list includes:
Dr. Warner, principal, for helping with crowd serenity and cleanup, as well as his steady support for the arts, Jimmy, Daley, Oscar, Angelica, Hilda, and Ashlee, Lupita and her brother, Victor, Art Club members who helped with a million tasks, (especially Ashlee, who was the main instructor at Danish hearts for the whole night and is a fabulous teacher!), Jennifer, who helped with setup and cart pushing, Ms. Robbins, who worked the paper mola table with such flair, Ms. Doyle, who lent support while managing the Evergreen Synchronized Baby Stroller Brigade, Ms. Berg and Ms. Mott, who helped with sewing and problem solving, Harmony's mom, who peeled crayons and got the melted crayon center going, Casi's mom and dad, who helped with loom lugging as well as the print center, Daley's mom and big brother, who helped with clean up, Ms. Salinas, who helped by STRONGLY suggesting that the art teacher eat
some of her supper, Ms. Jackson, PTSO president, who helped to generate the idea, Ms. Peterson, who helps with all sorts of kid projects, Ms. Morgan in the library, who's a great collaborator, Ms. Salzer who came, even after a full afternoon of caroling with her choir, to help with crowd control, Ms. Trejo and her family, who actively participated in creating some fabulous art and then stayed to help clean up, too! Mr. Escobedo and Mr. Wilford helped with room setup and with clean up after we'd all cleaned up, Dr. Warner had washed and rearranged tables, and Ms. Gray and Jennifer cheerfully pushed the brooms. I also appreciate my sweetie, who helps by ferrying supplies back and forth from Olympia and never inserts earplugs when I plan out loud or talk about art for six straight hours. If I forgot you, send me an email or collect your thank you hug when we see each other at school. Same time next year?
There were a lot more photos (HARD to choose!) than would fit in a normal sized blog. Here they are, in a gallery called, Art Night 2009. Enjoy the visit!
Ready... Set... ART SHOW!Submitted by teacher on Sat, 06/06/2009 - 21:26.
It's not our art, but our heart that's on display. - Gary Holland
Things I've learned about elementary art shows:
- Start early. No - earlier than that.
- Keep a rich collection in children's portfolios. Don't depend on fabulous work to return once it's escaped to the refrigerator or Grandma's house.
- Estimate the amount of time you'll need to mount the artwork. Now, double it. That's about half the time you'll need to make sure everything is perfect.
- Invite everyone you know. Celebrate the people who came and don't worry about those who couldn't make it. Offer art-related door prizes, drawn from the names of students who attended with their families. Celebrate the class with the most visitors with a colorful ice cream party.
- Take good care of your friends, lovers, and volunteers. You'll need all of their help setting up and tearing down the show.
- Write thank you notes to everyone - the facility manager of the venue you used, the webmaster of the radio outlet who added your show to the community calendar, the newspaper staffer who added your press release to the weekly paper, every volunteer who helped, and every colleague who attended.
- Take lots of pictures.
- Don't get the flu. If you DO decide to get the flu, don't stage it during a swine flu pandemic. (See #4 - double and triple your be good to everyone close habits. All those sweet people will come in handy when Public Health and the school district nurse forbid anyone with flu symptoms from contact with normal [non-art show stagers] until further notice.)
Enjoy. Children's art is glorious, but the collective effect of 500 pieces of kid art will give you goosebumps. Or tears. Or both.
For all grand and glorious efforts, there must be a "this is the first time I've tried this" time. I decided to stage a whole-school show to showcase our kids' art about when started enjoying the collective impact of our hallway displays last year. I started a file with ideas and suggestions before that school year ended and added to it through the summer. The challenge of a venue is tough. Encumbering our gym/cafeteria for two or three days isn't a good choice. My PE partner already has lots of interruptions that take his classroom away and April weather in western Washington is usually too rainy for him to teach comfortably outside. Commandeering the hallways in my school is problematic, too. An important part of instruction at my school is a program called, GLAD (Guided Language Acquisition Development.) Bulletin boards in the hallways are filled with colorful examples of children's writings and drawings about their lessons. The school is fairly new so the halls aren't wide enough to accommodate vertical displays and the three "pods" that cap the three hallways, while roomy, are always in use with small groups of children in special interest or intervention groups.
Hmmmm. On the other hand, there's a great space at our small town's city hall. It's an easy walk from our school - about 4 1/2 blocks. I reserved the main room the second week at school and began "talking up" the show to the kids. An art show like this one is a great chance for students to choose a favorite piece of artwork from all the work they've completed throughout the year. The stage was set - if you'll forgive the cliche - and the artmaking continued throughout the year.
The impact of all that child art in one place was amazing. I'd spent a year and a half researching display methods and settled on a combo approach. Some of the work was mounted on the walls, some laid out on long tables, and some was hung on livestock panels that we hooked together in sets of three to stand like vertical kiosks of sorts. It was an crazymaking amount of work and probably contributed to how hard the flu hit me that week. It was interesting in another way, too. We'd rented the whole room but found, when we came to set up, that one wall was covered with Arts Council pieces from professionals and that black curtains carved out a 20 foot, entire width of the room section for the Peninsula Art Association's annual spring show and sale. As it turned out, there was plenty of room for all of us, and the adults were interesting. We had everything from sniffing, look down my nose at children's paltry offerings to smiles on quiet faces that looked at every single piece, reading the artists' statements as the artwork was savored. We didn't have enough attendance from the school but I'll figure out another way to make a run at it next year. The people who did come loved it and the kids who were there were proud to see their work on display. I put together a guest book for people to share comments and left it on the entry table. The written comments were fun to read and supportive, but my favorite adult comment was from my principal, who said, "I loved the artwork, of course, but I lost myself in the artist statements that were attached to each piece. I read those for a solid hour - they're windows into those kids' souls."
My favorite child response was from a brother and sister (K and 4th grade, respectively) who brought every relative in town - totaling 14 people - to stake out their claim to the ice cream party prize for most guests. They didn't win that contest but the special art supplies they won pleased them even more.
As grand first efforts go, I think all of us did a great job.


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Mark Hipwell
I'm building a motorway that will eventually make people's lives easier. I'm very proud of what I do and I enjoy every minute.
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CH2M is committed to developing and fostering a diverse talent pipeline. Learn how the CH2M Foundation and our employees support a wide range of STEM (science, technology, engineering and math) programs that ignite young student's passions and then keep them engaged through university.
I'm building a motorway that will eventually make people's lives easier. I'm very proud of what I do and I enjoy every minute.
There is nothing more rewarding than getting the answers, finding the solution and seeing a project through to construction.
The human standard of living has been improving, and the underpinning of that improvement is innovation, engineering and our urge to continue to change the status quo.
Because I love what I do, I do my best. It takes very special people to operate buildings, treatment plants, public works departments and so on.


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To kick off 2016 we've decided to do a warm up competition to get everyone prepared for the upcoming season!
- Doors will open at 1pm and the competition starts at 3pm.
- Practice will be held February 8th and 12th.
- A RWD Class and Countersteer class are available (Min 3 drivers per class)
- $10 competition fee per class
- Daily rate of $20 for all non members.
Spec Tires
- RWD rear tires will be 2 Bro's Hobbies. (available at the rc club)
- RWD front tires are open (drivers choice)
- Countersteer tires will be 26mm HPI T-Drifts
All prizing generously donated by Team Tetsujin


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The Environmental Studies Department offers the following ten General Education (GE) courses
Environmental Science (ESCI):
- ESCI 1: Environmental Science (4 units)
- ESCI 1L: Environmental Science Laboratory (1 unit)
- ESCI 19: Environmental Biology (5 units – lecture plus lab)
- ESCI 20: Introduction to Biodiversity (5 units - lecture plus lab)
- ESCI 30: Conservation Biology (5 units - lecture plus lab)
Environmental Studies (ES):
- ES 1: Introduction to Environmental Studies (4 units)
- ES 2: Humans, the Environment, and Sustainability (4 units)
- ES 3: Imagery of the Environment (4 units)
- ES 4: Energy, the Environment and Society (4 Units) NEW GE TRANSFER COURSE! Starting FALL 2018
- ES 50: Intro to Environmental Resource Managment & Pollution Prevention (3 units)
Most of our GE courses are offered every quarter, including summer session. Check the current De Anza Class Schedule for upcoming offerings. Course descriptions are provided below.
General GE Requirements
Current General Education requirements for degree or college transfer are specified in the following handouts. Use the appropriate handout to see which Environmental Science (ESCI) and Environmental Studies (ES) courses fit into your academic plan.
- GE Requirements For DeAnza Associates (AA/AS) Degrees
- GE Requirements For Transfer to All Cal State University (CSU) Campuses
- GE IGETC Requirements For Transfer to All UC and CSU Campuses
GE Course Descriptions
Environmental Science (ESCI) GE Courses
ESCI 1: Environmental Science (4 units)
An introduction to environmental science as a branch of the sciences and its relation to the scientific field including the scientific method. Review of the principles, concepts and terminology of the environmental sciences and ecological literacy including restoration ecology, landscape ecology, sustainable studies and ecosystem management. Agenda 21 and other environmental indicator tools as they relate to human use of the earth's systems including the hydrosphere, atmosphere, lithosphere and biosphere.
ESCI 1L: Environmental Science Laboratory (1 unit)
An introduction to environmental science as a branch of the sciences including the scientific method and its relation to the scientific field in a laboratory and field setting. Applications of scientific, environmental, ecological and sustainability principles.
ESCI 19: Environmental Biology (5 units – lecture plus lab)
An introduction to environmental biology as a branch of the environmental sciences and its relation to the scientific field. Review of the principles of environmental biology, ecology and conservation as they relate to natural resource use, the biodiversity crisis, pollution, and human population.
ESCI 20: Introduction to Biodiversity (5 units - lecture plus lab)
Introduction to biodiversity conservation as a branch of the environmental sciences, conservation biology and related scientific fields. Includes survey of species and ecosystem diversity, elements of biological classification; evolutionary trends and the mechanisms of evolution; ecology and the importance and problems of biodiversity conservation and the biodiversity crisis locally and globally.
ESCI 30: Conservation Biology (5 units - lecture plus lab)
An introduction to conservation biology as a branch of the environmental sciences with particular focus on maintaining genetic, species, ecological and functional diversity of life on Earth. Contemporary bio-conservation issues will be explored and adaptive, community-based conservation techniques applied to develop practical problem-solving approaches to the biodiversity crisis including habitat fragmentation.
Environmental Studies (ES)GE Courses
ES 1: Introduction to Environmental Studies (4 units)
An introductory study of environmental issues, their underlying causes and potential solutions from an interdisciplinary perspective, considering history, culture, philosophy and ethics, law and regulation, politics, economics, and management practices. Topics include current environmental issues related to nature/wildlife preservation, natural resource use and conservation, pollution control and prevention, and energy use and climate change. Students learn how their personal and career choices and actions can protect nature, preserve natural resources, prevent pollution, reduce energy demands and decrease climate change impacts for the benefit of current and future generations.
ES 2: Humans, the Environment, and Sustainability (4 units)
A study of human evolution, biology and ecology, including human civilizations, past and present, and the interaction with the environment.
ES 3: Imagery of the Environment (4 units)
An introduction to the academic discipline of Environmental Studies through historical and contemporary analysis of nature-based imagery. What those representations indicate about past and present environmental changes will be discussed. Roles of the artist as naturalist, scientist and conservationist will be explored.
ES 4: Energy, the Environment and Society (4 Units) Starting Fall 2018
Energy plays a dominant role in our modern global industrialized society. Rapid growth of human populations worldwide, combined with increases in fossil fuel related energy to support human activities have caused social, environmental, health and safety, political and economic ramifications. Many issues faced in the world we live in are the result of the extraction, production, transmission, distribution and consumption of energy. Energy and its negative impacts know no social, economic, cultural, racial, gender, religious, political, geographic or environmental boundaries. This course examines how our energy demands and its ramifications affect everyone on the planet.
ES 50: Introduction to Environmental Resource Management and Pollution Prevention (3 units)
An introduction to the interrelated fields of Environmental Resource Management (ERM) and Pollution Prevention (P2), surveying the areas of environmental law and regulation, environmental health, pollution control and prevention, and efficient/sustainable use of our environmental resources (air, water, land, etc.). Includes overviews of: 1) U.S. and California environmental laws and the governmental regulatory agencies that implement those laws 2) Environmentally-related human health issues and the associated field of Environmental Health, 3) Pollution control technologies, 4) Pollution prevention approaches and techniques (such as Design for the Environment, Product Stewardship, Green Building, Energy Management, Water Conservation, etc.) and 4) Environmental management tools, including Environmental Management Systems (such as ISO 14001) and Environmental Performance Reports.