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Posted on Friday August 3, 2018
Friendly Wheels, Issue 123
August 2018
Supporting Families in Many Helpful Ways
Shannon DeWall is an estate planning attorney in metro Detroit. She became a lawyer when she realized she had a knack for helping people navigate through complex systems.
She has been an Amigo owner since she was a child in elementary school. Shannon's first Amigo was a salvaged, yellow Classic FD model.
"My grandpa had picked it up from the side of the road. Someone was retiring it, and it was a skeleton," Shannon recalls. "My grandpa repaired it; we used a milk crate for the seat! But it was wonderful. While my friends were riding bicycles, I was riding my Amigo."
Shannon uses a mobility aid because her legs stop at the knee. Her Amigo made getting out of the house much easier.
These experiences led to Shannon beginning her professional career in healthcare. She was a genetic counselor for 17 years before pursuing another way to help people.
"Families taking care of their loved ones need help navigating through complex systems, whether in healthcare or with legal systems, and I realized I could do that," Shannon says.
Shannon and her husband, Allen, were married in 2008—celebrating 10 years this year! They welcomed their first child, Noah, not long after. Noah was nine months old when Shannon was accepted into the Western Michigan University Cooley Law School and began attending classes at the Auburn Hills campus while working full-time.
As she entered her second year of law school, the DeWall's found out they were expecting their second baby, Elijah.
"It was a memorable, exciting and busy time. My husband was incredibly supportive," Shannon adds.
Shannon received the highest grade in her class for Property Law, Estate Planning, and Michigan Legal Research. She graduated in the top 15 percent of her class.
What followed next was starting her own firm in Livonia, Michigan. The Law Office of Shannon DeWall, PLLC specializes in Wills, Trusts, and Special Needs Planning, and Elder Law.
Her advice for people with mobility challenges who may want to get out and help others but worry about needing help themselves is that: "Everybody can help somebody. From a kind word to visiting someone, a little support can make a big impact."
Currently Shannon is creating a network of volunteers to visit people living in adult foster care homes.


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"Good leaders are fueled by a purpose" – Lessons from the American Express Leadership Academy
Sanergy is dedicated to fostering the professional development of all our teammates — especially the young people who have recently assumed managerial roles. In keeping with this commitment, we encourage and support colleagues to participate in development opportunities and to own their career growth. Earlier this month, Sanergy teammates Sarah Lebu, Eric Machango, and Dennis Koome participated in the American Express Leadership Academy at the Thunderbird School of Global Management. Upon their return, they sat down with us to share some of the highlights and lessons from their experience, discussing how they can apply what they've learned to improving their own work and the organization as a whole.
What was the most interesting thing you learnt?
Dennis Koome: I learnt that leadership is more than just possessing the technical skills required for a job. Good leaders are fueled by a purpose: in everything they do, they have a reason for doing it (strong belief); they stand for strong values; they have people on whom they can rely (mentors, family, friends); and most importantly, they strive to leave a positive impact from their leadership.
Eric Machango: In Kenya's cultural context, leadership is often characterized by formal authority. At Thunderbird, I had a chance to examine the idea of leading outside of the formal structures of authority and hierarchy. No matter your organizational position, part of your success depends on being able to influence people over whom you have no formal control. I learnt practical strategies for influencing those I work with in order to accomplish workplace goals. This will be extremely helpful in my management position.
Sarah Lebu: I found the session on change management very inspiring. We dived deep into influencing change from the middle of an organization, something that resonates with me in my current management role. I am looking forward to sharing some of the insights with my teammates.
Who was the most interesting person you met or heard speak?
EM: The Leadership Academy was one of the best experiences of my life. I met a lot of fascinating people from all over the world and had the opportunity to learn about different cultures. I would particularly like to single out Professor Mary Teagarden, the academic director of the program and one of the professors who lectured us on multicultural leadership. Her mastery of global leadership and social issues was admirable. She has a way of demystifying complex concepts into simple layman's terms through her storytelling skills, and her true desire to help others shines through in every interaction with her.
DK: I was grateful to have a chance to meet Professor Teagarden, Professor Mary Sully de Luque, and Andrew McCullough from the Washington Ireland Program. It was intriguing to hear Professor Teagarden speak, and she did an excellent job as the academic director for the program. Professor Sully de Luque was very chatty and went out of her way to learn about the participants and our backgrounds; we shared stories, joked around, and learnt from her why it's important for global leaders to understand cultural diversities. Andrew was one of the participants; he and I traded many stories about working in multicultural contexts.
SL: The CEO and Chairman of American Express, Kenneth Chenault, spoke to the group on Personal Brand and Leadership. He offered insights into his own personal career growth, sharing lessons on how to grow leadership ability throughout a career. One inspiring example he offered is how American Express's employees reacted to the September 11 terrorist attacks. Their New York office lost 11 teammates during the attacks. As the CEO, Kenneth was expected to be in charge. However, he was not around New York when it happened and was unable to reach his colleagues at the office. The New York-based staff, mostly call center employees, took charge of the situation and made decisions on their own, overcoming the crisis. Kenneth pointed to this as a great example of leading from the middle of an organization, saying, "The power to influence change does not come from hierarchy. In fact, a frontline employee can have just the right influence!"
What was the most fun activity, session, or discussion?
SL: Throughout the program, there were a series of breakout sessions and individual project consultations with the course facilitators. On the final day, all 30 participants from 10 different organizations regrouped into their home organizations and delivered on an independent project addressing a challenging need in their own organization. I loved hearing all these presentations and getting to learn about the needs of organizations across the globe and how they address them. I was able to share a few of Sanergy's best practices with other teams, and they were positively received.
EM: Away from the classroom, the organized side trips were exciting. We got to go to Cave Creek and experience live bull-riding and cowboy culture, which I had only seen in movies. Such cross-cultural experiences will help strengthen my sense of connection with people whose backgrounds differ from my own.
DK: I loved going to Cave Creek; it was my first rodeo! In addition, it was the turning point for the entire program: we got the chance to interact with each other outside the classroom setting, which helped improve our ability to work together during the sessions.
What most surprised you about your experience?
SL: As part of the program, there was an off-campus dinner at Buffalo Springs Resort. Although informal, this activity opened my eyes to the possibilities of learning outside the classroom. Interacting with other participants, I learned more about the contexts of their countries and their respective organizations. During a follow-up session later on global mindset leadership, other participants referenced the discussions they'd had at dinner. These casual conversations gave us context to what we'd been learning in the classroom.
DK: I was impressed by the level of efficiency at which Americans operate. There was such perfection, from the adherence to traffic lights, to the timing of subway trains, to the participants' level of knowledge.
EM: I had ideas of what America is like, thanks to Hollywood movies and CNN. But touring the United States gave me a whole different experience. Besides the glamour, I was amazed at how hard-working Americans are. At Thunderbird, everything was in its place; the grass was perfectly mowed, and the streets were super clean. All the lecture materials were well prepared in advance. My lecturers never arrived late, not even once. I loved this culture of perfectionism. It was a great lesson for me.
What are you most excited to implement from your time at the Leadership Academy?
DK: I want to first check myself; I want to understand my beliefs, values, and purpose and build on them. Only then will I be able to share and hopefully embody these values for my teammates.
SL: My fellow participants and I received considerable support from the course faculty with our project. The goal of the project is to support the Talent team in designing a comprehensive leadership management program for Sanergy's junior and existing leaders. While at the campus, we incorporated ideas into our thoughts, including best practices from other teams. I am excited to work with L&D to roll this out!
EM: Dennis, Sarah and I are very passionate about our project for growing Sanergy's young teammates into capable leaders. I'm looking forward to implementing what we've developed!

subset: commoncrawl


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My motivation to move to the other side of the world
Moving to Thailand was never on my list. What has been on my list for over a year now is that I want experience abroad. Why? I want to challenge myself, get out of my comfort zone. But above all I want a big and drastic change of scenes. After a life changing experience of the death of my mother I am longing for a different, new and fresh perspective on everything my life has been up until now.
Then this opportunity occurred to move to Bangkok. It feels scary, new, exciting, crazy and exactly what I've been longing for. I'd like to share my motivation behind this move.
The first year after my mother died from cancer, I lived like a cave woman. Managing life by waking up, going to work and sleeping took all my energy. Over a year later I started to see the small good things life had to offer. I slowly realised I had to take my life back in my own hands. I made some decisions that helped me with this. This is when my desire for a big change on my perspective on life started.
Slowly but surely
I started by investing a lot of time and energy in understanding who I was and what I wanted out of life (This process never stopped). I got a great coach that helped me with this. In short I figured out I actually had a dream. My dream (back then 2 years ago) was to have my own business with a focus on design. Parallel to this process I felt the desire for a big change growing. This was not only about having my own business.
I wanted a change that life didn't force upon me, a change that was my own decision. I wanted to get out of my comfort zone, a life changing positive experience.
This need for this became more clear with time. I figured living in a different country, learning about a new culture, getting to know new people would be the perfect formula for me. I did a ton of research on discovering how I would me able to do this; from doing a master in New York, to an internship in Barcelona. But nothing really lifted off. This period had so many ups and downs and contradictions. I miss my mother. with every (small) move I make. I want to give her a call and talk about it, the way we talked about everything. Her death can be a motivation to make the best of my life, but it also sucks out all the energy within seconds, questioning myself what this life is about.
This feeling will always be there. It's something I'll have to live with for the rest of my life. I can't accept her not being here. But I can find a way to deal with it.
Practical approach
For over a year I asked the universe to give me experience abroad. At first it scared me to say it out loud, even to my closest friends. I kept it to myself for a while. Once I opened up about it I started seeing opportunities. I travelled to Asia for the first time and I met people who had experience abroad. I wanted to know everything about it. It became a part of my life without me actually doing it.
I believe in energy. I believe that when you're spreading your question, desire or statement to the world, it will give you energy back. I want to believe that the energy I'm sending out into the world is giving me back what I'm ready for. I've been asking for a change, well it's happening. Moving to Bangkok is making me do things I never thought I would be capable of. it's challenging me on all levels. It's exciting and scary at the same time.
Read more
What yoga is for me
I honestly still don't know and I'm still in the process of finding the answers. Maybe there is not one answer, or any, but I know I want to listen better to this voice and feel more of this feeling that I feel in my gut that I'm not sure of what it is.
My move to Bangkok; What I couldn't prepare for pt 3
In this part 3 I will share my routines, or not?
My move to Bangkok; What I couldn't prepare for pt 2
This is part 2 where I will share what I learned about living in a community.


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How to check Zong Balance Check Code 2020 for prepaid and postpaid customers, they are looking for the procedure for checking the balance. Zong is offering initial services to its customers including balance checking procedure so that the users can stay up to date with their remaining balance. A customer can check his/ her balance through dialing Zong balance inquiry code number 2020 or through simply calling on the helpline. When you will dial the balance checking code, the popup message will appear on your mobile screen which will contain your balance detail.
Zong Balance Inquiry
Every time you will dial the Zong Balance Check Code, Rs 0.5 plus tax will be deducted from your account. How to check Balance in Zong sim code is *222#.
Zong Balance Check Code 2020:
- Dial: *222#
- Charges: RS 0.5+ tax
|Balance check Code
|RS 0.5+tax
- Only Zong prepaid users can check their remaining balance by dialing this code
- Standard tax will be applied on each dialing for checking code
- The code and price for checking Remaining Balance in Zong is same for all Zong packages
Zong users can check Zong Balance Check code information on this website. Complete Zong Balance Check Karne Ka Tarika is given to this website. Users can also check their remaining Balance in their Zong sim through the Online portal of the Zong. If you haven't created the account on ECare then create your account today and check result online from that portal. Zong also has introduced its mobile phone application. By downloading the application from Play store or Appstore you can log in to that application and can also check your remaining balance in your Zong sim from that application. In Order to download My Zong App, you can visit the play store from your mobile and can search for My Zong App.


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'Falling under' is about Theia Alderson, an exceptionally overprotected girl who has never really had any interest in the male gender. Theia s disinterest appears that it will continue forever, or at least till she is out of the grips of her father. However, a new, utterly beautiful and utterly mysterious new student threatens to change all that. His dark past and allure is only magnified by the fact that he has been slipping through her dreams for weeks, before she had ever laid eyes on him. He sends her mixed signals, flirting with her through her subconscious, touching her with his mind, kissing her so she can feel it somehow, when he is yards away. What is he? Who is he really? Is this book just 'Twilight' down to the letter? All important questions, all of which are answered in Falling Under.
At first glance, 'Falling under' IS 'Twilight'. For the first 100 pages, there is not really a difference to be found. This had the potential to be annoying, and the author realized this. She managed to make the book poke fun at itself and its similarities to the saga within the dialogue. The best example of this is in the book, during one scene, (which is the 'Falling Under' equivalent of the famous Say it. Out loud. scene from 'Twilight'), it shamelessly points out the glaringly obvious and slightly humorous similarities to the saga. Theia actually says 'You aren' t going to tell me that you are a vampire who sparkles in the sunlight, ARE YOU?' Luckily, Haden is a demon, not a vampire, and about 50 times more believable and WAY more attractive than Edward can ever dream of being. In my opinion, this is a much better book, written with MUCH better technique, and the audience quickly forgets the saga altogether as the plotline gets more intense. The hilarious, dark cast of minor characters (including a drag-queen psychic, a man-eating, gorgeous goth girl, a terrifying demon queen and a beautiful, but naive best friend) make this book edgy, enjoyable and funny. A lesser author with the same plot would have found it impossible to make this story not be depressing, due to the incredibly sad and dark subject matter, but there is never a point where our hearts remain broken for too long, which is a very, very selling quality. A gripping, uplifting tale of growing up and teenage rebellion, 'Falling Under' is to be one of the best books of the year.
Reviewer Age:14
Reviewer City, State and Country: Exeter, NH USA


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Sale Details
Adelaide Online Ex-Military Trucks & Trailers
Details of sale
On behalf of Australian Frontline Machinery, Pickles is offering for sale Ex-Military stock.
Buyers can bid from anywhere in Australia exclusively via PicklesONLINE.
Viewing: Please refer to the viewing information on the right side of this page.
Payment: Payment is to be made within 24 hours of sale.
Collection Information: All items must be collected Monday, 25 May to Wednesday, 27 May 2020 from 8:00am to 4:30pm only for all sites.
Thurgoona Collection Information: All items must be collected Monday, 25 May to Wednesday, 27 May 2020 from 8:00am to 3:00pm only for all sites.
Please note: The export of vehicles with military origins is controlled by Australian legislation. Buyers will need to submit an application to export controlled goods through http://www.defence.gov.au/deco/DECS.asp or call the Defence Export Control Office (DECO) on 1800 661 066 to ascertain if Export Approval is required.
All vehicle specifications for all assets in this sale can be located here: http://afmsafety.com.au/
New to Online Auctions? Click here to Learn How to Buy Online.


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Fit Bounce Pro II Rebounder Review
The Fit Bounce Pro II mini trampolines are imported into the US by Rebound UK, a reputable company. We were therefore expecting a good quality rebounder, and we weren't disappointed.
Weight limit: 300 lbs.
Our Rating: (4.5 / 5)
Recommended for: Everyone looking for gym-grade workout rebounder.
FIT BOUNCE PRO II Rebounder
Changes from the previous model are mostly cosmetic, and there was no need to change a lot, as the underlying product wasn't behind in quality or design compared when to it`s direct competitors.
Fit Bounce Pro II rebounder is very sturdy for 40 inch mini trampoline, and as you would expect , it can handle jumpers up to 300 lbs.
Rebounder can be folded in half and all of the legs are easily removable. It will take two people to do it safely, as this really is not an easy process to do alone, so it is not a rebounder which you would fold daily, on when rebounder season ends. Fit Bounce Pro II folds only halfway, like a taco, so it won't get as small as quarter-folding trampolines, but it's good enough for occasional transport.
Design. When it comes to looks, it's quite a looker with its semi-transparent spring skirt with orange details.
The bungee cords are in plain sight, giving it a futuristic look. Sadly, this is detrimental to overall safety of the rebounder, as it's possible that limbs get tangled in between the cords. It is very unlikely but there is always a chance…minus points added. Bungee cords are very soft, though, but we wouldn't want to risk it, especially not bare-footed, so at least try to use socks, it will somewhat protect your fingers and nails.
The bounce is very quiet, almost silent, while being smooth and resilient at the same time. Two extra bungee cords are provided if the current ones get snapped or worn out. There are 30 springs in total.
Its six legs are spring-based with a clip-in design, meaning no screwing is required.
The trampoline comes with a nifty storage bag, an exercise DVD, and a pedometer. The handle bar is sold separately and it is recommended if kids will be using it.
The pedometer (bounce counter) is a nice addition that lets you track your exercise progress. You also get a free music download letting you get 60 minutes of workout music and three months of free online video membership to their 'Bounce and Burn' streaming service.
The customer service is very helpful and they are glad to answer any queries. The well-designed manual makes assembly a breeze. Spare parts are available from the manufacturer. The warranty is excellent – lifetime warranty on the frame and three years on the rest!
- Great build quality
- Attractive design
- Bounce counter
- Excellent warranty
- Quiet operation
- Potential safety concerns (skirt)
- No handlebar


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Top 5 Most Predictable Currency Pairs for Q3 2017
The second quarter of the year saw a lot of changes to the markets, both in terms of monetary policy as well as politics. The U.S. Federal Reserve hiked interest rates by 25 basis points at the meeting in June. The central bank also signaled one more rate hike for the remainder of the year.
The Fed is also now expected to begin unwinding its balance sheet, which is expected to happen at a rate of $10 billion per month. On the political side of things, the UK's general elections were held in June. The calculated move by the UK Prime Minister Theresa May saw the Conservatives party not quite getting a majority that was needed (and hoped for) in the parliament. Despite being the largest party, the Tories have had to enter into alliance with other smaller parties.
This potentially makes the alliance fragile as the UK and EU have begun the Brexit talks. The final week of June was of course quite volatile with most of the central bankers suddenly turning hawkish. This included ECB's Mario Draghi, BoC's Poloz and the Bank of England Governor, Mark Carney.
#1. Gold
Gold prices are likely to remain within the range of 1300 and 1215. In the last quarter's report we expected gold prices to slip towards the 1160 – 1143 support level. However, with the minor support at 1215 holding, prices remained rather flat. Gold prices will no doubt be influenced by the central bank policies and of course inflation as well.
Technically, the upside is likely to prevail, but in the event of a breakdown below 1215, we can expect to see further downside to 1160 – 1143 support level. Watch for the resistance at 1309 – 1323 which will be key for the gold prices as it would signal a bullish continuation. There is also the potential inverse head and shoulders pattern that is forming in gold on the monthly chart. This puts the upside target in gold to nearly $1500, but it is likely that this could occur over the next two quarters if not more. Therefore, it is recommended to potentially look to buy gold at levels near 1200 – 1160.
#2. WTI Crude Oil
Crude oil prices have been steadily posting a decline for the past four months after price briefly tested the $50 handle. Notice the potential inverse head and shoulders pattern that is forming here in the process. The neckline resistance is slightly inclined, suggesting that the right shoulder is currently forming a dip.
Support is seen at the 41.60 region, which would be ideal to purchase oil contracts. In the event that price rallies, we could see a possible breakout from the inclined neckline resistance level. This will put the upside towards $75 a barrel target.
NZDUSD dipped to an 11-month low in May, falling to 0.6816. Price action however posted a strong recovery thereafter pushing to the upside. The monthly candlestick for May formed a bullish candlestick pattern as a result. For July, the bullish momentum continued to the upside.
Resistance is seen at 0.7311 where price action is currently testing this level. A breakout above this resistance is required for NZDUSD to extend the gains further to the upside. However, considering that this level previously served as support and is now turning as resistance, the level is quite strong. Therefore, there is a potential for a short term pullback in the NZDUSD currency pair.
With the RBNZ currently keeping monetary policy on hold, there are expectations that the NZD could be jawboned if the exchange rate continues to appreciate strongly. Therefore it is ideal to sell NZDUSD at the current resistance level with the potential for a short term decline in prices.
EURUSD dipped to the 1.0609 – 1.0554 level of support as mentioned in the previous quarter. Price action quickly pushed higher thereafter. EURUSD also broke past the upper resistance levels at 1.0977 – 1.0920. This was followed by a breakout to the upside at 1.1297 as well. EURUSD is seen trading comfortably above the $1.1300 handle. However, most of the gains have come from market expectations and hawkish signals from central bank officials.
In the near term watch for resistance failure at the price zone of 1.1242 – 1.1300. A reversal here will signal a decline towards 1.0977 where support will need to be established. The pullback to this support will offer a good level for EURUSD buyers to take long positions in the market as a result.
EURJPY broke out from the range of 118.45 – 110.79 and after a brief decline, price action continued to push higher. Currently, EURJPY is seen testing the resistance level at 128.93 – 126.77. A breakout above this resistance level will see EURJPY extend the gains to the upside.
In the near term watch for EURJPY to post a decline to the support level at 123.91. This pullback will establish support following the previous resistance level and will potentially prepare EURJPY for further upside in prices.
Therefore, it would be ideal to take long positions near the support level at 123.91 as we expect to see EURJPY continue to push higher. However, this warrants caution as EURJPY could pose the risk of posting a steeper decline to re-test the lower support at 118.45.
Hopefully you found this list to be useful. If we have enough comments, we will continue with this list every quarter. 2017 will be awesome for all of us and we wish you a wonderful year ahead with us.
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Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks464
A beautifully conceived cookbook representing the best of Italian cooking brought to us by the trusted host of the longest-running television cooking show in America
On Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook delicious, authentic Italian dishes. In her previous books, she has shown us how to make a quick meal with just five ingredients, helped us get dinner on the table in just thirty minutes, and encouraged us to slow down and take it easy in the kitchen while re-creating the rich aromas of Italy. Now Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes. They represent traditional, everyday foods that she regards as culinary royaltyalways admired, respected, and passed down through generations. Even better, they are easy to make and guaranteed to please. You'll be dog-earing the pages to try such classics as:
- Sicilian Rice Balls
- Spaghetti with Tuna, Capers, and Lemon
- Risotto with Dried Porcini Mushrooms
- Lasagna Verdi Bologna Stylegnese
- Homemade Italian Sweet Sausage
- Veal Cutlet Sorrento Style
- Roasted Sea Bass with Fennel, Oranges, and Olives
- Almond Cheesecake
- Orange-Scented Madeleines
Georgeously designed with appetizing full-color photographs of recipes and homespun essays about Italian cooking and family traditions throughout, Ciao Italia Family Classics will have fans old and new pulling it off the shelf again and again.
Product Details
|St. Martin''s Publishing Group
|Publication date:
|Ciao Italia Series
|Sales rank:
|Product dimensions:
|8.40(w) x 9.60(h) x 1.40(d)
About the Author
MARY ANN ESPOSITO is the host of the long-running PBS series Ciao Italia. She is the author of eleven successful cookbooks, including Ciao Italia Five-Ingredient Favorites, Ciao Italia Pronto!, and Ciao Italia Slow and Easy. She lives in Durham, New Hampshire, with her husband, Guy.
Read an Excerpt
Ciao Italia Family ClassicsMore than 200 Treasured Recipes from 3 Generations of Italian Cooks
By Mary Ann Esposito
St. Martin's PressCopyright © 2011 Mary Ann Esposito
All right reserved.
Italian Pantry Basics
If I could walk into Nonna Saporito's pantry or Nonna Galasso's fruit cellar today, I would find the genius behind their everyday cooking, which was based on having key staple ingredients available at all times. My pantry is a lot like theirs, albeit with a few more indulgent ingredients like aceto balsamico tradizionale (artisan-made traditional balsamic vinegar) and dried porcini mushrooms, but in general, what they cooked with, I cook with today and so should you if you want to re-create the flavors of Italian cooking. The list below will get you started but is by no means a complete list; you can always add other ingredients that you use frequently.
Anchovies. Anchovies packed in olive oil and anchovy paste can make a pound of pasta sing as well as provide a depth of added flavor to vegetables and sauces.
Arborio, Carnaroli, or Vialone Nano. These short-grain, starchy northern Italy rice varieties are necessary for making creamy risottos, rice balls (arancine), and other traditional Italian dishes.
Beans. Keep either canned or dried cannellini, fava, chickpea, and lupini beans in your pantry; these are essential in soups and for antipasti and salads.
Capers. Usually packed in salt or brine, capers are the unopened flower buds of a plant that grows in the Mediterranean; they add pungency to sauces for fish, meat, and vegetables.
Cornmeal. You will need good-quality stone-ground cornmeal for making polenta and for use in breads, cookies, and cakes. Regular yellow or white cornmeal is fine, too, but does not have the same texture as the stone-ground.
Dried fruits. Figs, dates, raisins, and candied fruit peels such as orange and lemon are frequently used in baking. Dried citron is also a favorite in many Italian confections such as Neapolitan rice pie.
Flour. Keep several kinds on hand like all-purpose, unbleached flour for making fresh pasta, and bread, pastry, cake, caputo, and semolina flour. If you use a lot of flour, keep it in the refrigerator to prevent it from attracting bugs.
Garlic. Use only fresh, heavy, tight-papered heads and keep them in a cool, dark, airy place. Do not buy prepared jarred garlic; the flavor is nothing like fresh and will kill the taste of what you are preparing.
Grains. Use barley, farro, and wheat berries for soups, stews, and casseroles as well as fillers for vegetables.
Herbs. Dried oregano is the only herb I use in its dried state because of its more pronounced flavor. Other herbs that I always use fresh include flat-leaf parsley, basil, thyme, mint, marjoram, rosemary, and sage.
Lentils. These tiny lens-shaped dried legumes are used in Italian soups, served as an accompaniment to sausage, and are served on their own.
Marinated vegetables. Jarred and marinated vegetables such as olives in brine, red sweet bell peppers, and artichoke hearts all add interest to antipasti and can be used in main dishes and salads.
Mushrooms. Wild, dried porcini are used for sauces, in soups and stews, and with braised meats and polenta. When reconstituted they have a meaty texture and woodsy flavor.
Nuts. Almonds, pine nuts, hazelnuts, and walnuts are the nuts most frequently used in Italian baked goods, stuffings, and breads. Like flour, once they are opened, store them in the refrigerator.
Olive oil. The cornerstone of Italian cooking, olive oil is used for everything from light sautéeing to mixing into salads to drizzling over meats, vegetables, and fish. There are many regional types. They range from thick green to pale gold in color, and from spicy and dense to fruity and light in flavor. Be sure to read the labels; extra virgin means the first, cold pressing and less than 1 percent oleic acid. Store olive oil in a cool, dark place. Don't keep it longer than a year, after which it may become rancid.
Onions. Common yellow onions, as well as red onions and small onions called cippoline, are essential to most Italian cooking. Store them like garlic.
Pasta. Dried pastas made from semolina, a hard wheat durum flour, range in types from small cuts for soup like ditalini or orzo to short cuts like rigatoni and penne to longer cuts like spaghetti and pappardelle.
Sardines. Small canned fish packed in olive oil are used to make sauces or as a flavor base for many dishes.
Tomato paste. Add to soups, stews, and sauces. Hot red pepper paste is great when you want to add a little heat to a dish.
Tomatoes. Stock canned plum San Marzano tomatoes for making sauces or adding to stews and soups.
Tuna. Use good-quality tuna packed in olive oil for tossing with pasta or as part of an antipasto.
Vinegars. Use white, red wine, and commercially made balsamic vinegars for salads, deglazing pans, and boosting flavor. Traditional balsamic vinegar (aceto balsamico tradizionale) is made in Modena and aged in wooden barrels. It is very concentrated and should be used as a condiment, never in cooking. It is usually drizzled over Parmigiano-Reggiano cheese slivers or served over fresh strawberries and figs. Its flavor is intense, its color dark, and its consistency that of syrup.
Yeast. For pizza and bread, include Fleischmann's pizza crust yeast, active dry yeast, and rapid rise yeast in your pantry. Yeast should be stored in the refrigerator.
Let's face it: artisan-made imported Italian cheeses are expensive. But the good thing is that you only need a little bit to enjoy on its own or make the dish you are preparing truly sing. What I want to stress to you is that imitation cheese has no place in any of the recipes in this book. And there are many imitations out there, so beware! My best advice is to always buy Italian cheeses cut from the wheel. That is your guarantee that you are getting an authentic product because the markings on the rinds will identify them. If you buy grated cheese, or cheese with no markings, you might be paying top dollar for imitation cheese.
There are many regional Italian cheeses available, but the two most popular aged cheeses found in American kitchens are Parmigiano-Reggiano and pecorino. There are also fresh cheeses like mozzarella and ricotta that are used frequently in many of the recipes in this book. You will find more detailed descriptions of pecorino cheese and Parmigiano-Reggiano.
Here are some others that I like to use, but by no means are these all of them! The last time I checked there were well over four hundred types of Italian cheese. Thirty-nine of those cheeses have been given DOP status according to the 2010 GAIN (Global Agricultural Information Network) report. Some of the cheeses listed here have been granted DOP status by the European Union. DOP means Denominazione Origine Protetta and indicates food products with particular characteristics that are made in a particular geographic location with specific ingredients and time-tested methods. The EU guarantees their authenticity against competing imitations sold as Italian products. Not every cheese receives this designation.
Asiago. A straw-yellow color, asiago is a semihard cow's milk cheese from the Veneto region. It has a dark glossy blackish coating and is similar to Swiss cheese with many tiny holes. It has a nutty flavor. There are two types: Pressato, which is fresh and mild in flavor with a whitish color, and mature Asiago d'Allevo, which is yellow and has a grainy texture. This is a great table cheese as well as when used in cooking. This cheese is called mezzano at six months of aging, vecchio at one year, and stravecchio after two years.
Burrata. A type of mozzarella made in Puglia that is filled with cream and bits of mozzarella that is very soft and delicate. It is best eaten on its own with some crusty bread.
Fontina. A semisoft white cow's milk cheese with a brownish rind from the Val d'Aosta in northern Italy. It is a great melting cheese. One of its classic uses is for fonduta (Italian fondue). It is also a great cheese for making a creamy sauce.
Gorgonzola dolce. A cow's milk cheese from Lombardy, Gorgonzola dolce is a blue cheese with a sharp taste that makes it a wonderful eating cheese but also good in fillings and sauces. There is also a drier, crumblier version called Gorgonzola piccante or forte.
Montasio. A cow's milk cheese from Friuli, Montasio is available fresh, semi-aged, and aged. It is made from two milkings and is partially skimmed. It was originally made by monks. When fresh it is soft and delicate tasting. As it ages it becomes sharper in taste. A great cheese to accompany fruit, especially pears.
Mozzarella di bufala. From the region of Campania, mozzarella di bufala is made from buffalo milk, while fior di late is made from cow's milk. Both these cheeses belong to the pasta filata family of cheeses. Pasta filata is a term that means "spun paste" because the curds are stretched by hand and formed into a soft, fresh cheese that is very perishable and best eaten as the Italians say "da giornata" (the day it is made).
Pecorino. A name given to cheese made from sheep's milk, Pecorino comes from the word pecora for sheep. It has been produced for centuries as is evidenced by a reference to it by Lucio Columella, an important writer on Roman agriculture, who wrote the fifteenth century treatise De Re Rustica:
The milk is usually curdled with lamb or kid rennet, though one can use wild thistle blossoms, càrtame, or fig sap. The milk bucket, when it is filled, must be kept warm, though it mustn't be set by the fire, as some would, nor must it be set too far from it, and as soon as the curds form they must be transferred to baskets or molds: Indeed, it's essential that the whey be drained off and separated from the solid matter immediately. It is for this reason that the farmers don't wait for the whey to drain away a drop at a time, but put a weight on the cheese as soon as it has firmed up, thus driving out the rest of the whey. When the cheese is removed from the baskets or molds, it must be placed in a cool dark place lest it spoil, on perfectly clean boards, covered with salt to draw out its acidic fluids.
There are many types of this cheese; some are aged longer than others, some are flavored with peppercorns, hot red pepper, black truffles, or other ingredients. Sheep's milk used to make the cheese is mixed with rennet to help coagulate it and form the famous curds, which are pressed into cylindrical shapes and salted.
Pecorino cheese is made between November and late June. It is available as fresh (fresco), semihard (semi-staginato), and hard (staginato). The longer the cheese ages the saltier and harder it will become. When young it is an excellent table cheese and as it ages it makes an excellent grating cheese.
Depending on where the cheese is made in Italy it will have a place of origin attached to it, such as pecorino Romano (often called Locatelli) from the Lazio region. There are characteristic differences in the regional varieties of this cheese, including breed of sheep, grasses they feed on, and method of production.
Pecorino Romano. This cheese is straw-white in color, quite salty, and hard, and is mainly a grating cheese as opposed to being a table cheese. It was the cheese that most Italian immigrants used.
Pecorino Sardo. This cheese is made exclusively from a breed of sheep raised on inland mountainsides where they feed on certain herbs.
Pecorino Toscano. Milder than Pecorino Romano, Pecorino Toscano is used primarily as a table cheese. The wonderful town of Pienza is famous for its production of pecorino cheese and produces many flavored varieties including those studded with flecks of black truffles and those whose rinds have been coated with wine must.
Provolone. This cow's milk cheese is made in the southern and northern regions of Italy. The curds are made from a morning and an evening milking and are kneaded until they are firm and shaped into cylindrical form. Pale yellow in color when young, the cheese darkens with age and becomes sharper in taste. Provolone is also a pasta filata–type cheese.
Ricotta. The name ricotta means recooked, and the cheese is made by reheating the whey that is drained off from the curds during the cheese-making process. As the cheese forms it is scooped into plastic baskets and allowed to drain. It is used as a filling for everything from pasta to tarts.
Scamorza. This cheese is a drier type of cow's milk mozzarella that is often smoked (scamorza affumicata). It is often formed into animal shapes.
If I could be offered only one cheese in a lifetime, it would have to be Parmigiano-Reggiano, or what Americans call "parmesan." The creation of this cheese is the pride of the region of Emilia Romagna; it is the king of the table. Making this exquisite cow's milk cheese by hand goes back more than eight centuries and the process has not changed much in all that time, and to witness the actual "birth" of this region's most famous product is a rare experience. Each time that I have been privileged to do so, I am in awe of the elements of nature and man working in harmony to create such a unique artisan product.
So it was with great excitement early one morning that I found myself an invited guest to one of the six-hundred cheese houses (casefici) in the region to learn about the process. My destination was Baganzolino, a half hour's drive from my hotel in Soragna.
Parmigiano-Reggiano is made every day from raw cow's milk from both an evening and a morning milking. Strict rules surround its production. Only the provinces of Reggio Emilia, Parma, Modena, Bologna (west of the Reno River), and Mantua (east of the Po River) are authorized to make the cheese. Cows must be fed only chemical-free grasses that come from these designated areas. The quality of the raw ingredients along with ideal soil and climatic conditions are the conduits for making Parmigiano-Reggiano. But there is also another element that cannot be overlooked, the ability of human hands to turn these raw materials into this superior cheese.
Once the milk is obtained, it is heated in huge copper cauldrons that look like inverted gigantic church bells. Whey from the previous morning's milking is added along with calf's rennet. This coagulates the milk in about twelve to eighteen minutes and forms the cheese curds. A huge wire whisk is used to break up the curds into pea-size pieces. These tiny pieces are allowed to set, and as they do they form a solid mass, which is brought up from the base of the cauldron with a large wooden paddle. The curds are cut in half to make two cheeses known as "gemelli" (twins). They are placed in round wooden molds. A stamped plate with pin dots spelling Parmigiano-Reggiano, and indicating which cheese house made it, and the month and year of production, is placed between the cheese and the mold. This will leave an impression of the words on the rind as it ages, and gives the maker and the buyer an historical record of the cheese's beginning and authenticity. After three days of being in the molds, the cheese is added to a salt brine where it is turned often and aged for twenty-four days. Next comes the aging process, which takes place in the maturing room where the large wheels are stacked on wooden shelves. Wheels age for an average of two years, during which time cheese testers using special hammers tap the entire surface of the cheese to make sure that it makes a uniform sound, or as the cheesemaker puts it, the cheese must make its own fine music, and if it does not, it is rejected. Testers also look for uniform color, pleasant smell, and no gaping holes in the interior. As the cheese ages, amino acids begin to form, which crystalize into tiny white dots visible when the cheese is cut open. These grainy bits give Parmigiano-Reggiano its unique texture. Only when the governing body, the Consorzio del Formaggio Parmigiano Reggiano, gives its approval that the cheese has passed all the criteria, the wheels are stamped with the oval seal that signifies that it is worthy to take its place in the world marketplace.
Watching the grand opening of a wheel being cut is almost a spiritual experience. Anticipation builds and silence falls as my eyes are riveted on the cheese tester, who uses a special almond knife to score the eighty-five pound wheels across their diameter and down both sides. The wheel is turned over and the line is completed on the other side. Then a half-inch deep cut is made along the cutting line all around the wheel with a hooked rind cutter. Next a pointed spatula knife is inserted into the center of the top line. Almond-shaped knives are positioned diagonally into opposite corners of the wheel as the cheese tester grasps them and pushes one forward and the other backward to pry the wheel open. After watching this tedious process, I have infinitely more respect for buying a wedge of Parmigiano-Reggiano already cut into wedges in my local supermarket. When the interior texture is revealed, it is rough with peaks and valleys like the surface of jagged stone mountains, and its sunny yellow color and aroma fill one's senses.
Tasting its delicate flavor right in the cheese house was an unforgettable experience, and for those accustomed to purchasing those boxes of what can only be deemed artificial "parmesan" from the supermarket shelves, this comes as true enlightenment.
Parmigiano-Reggiano is a near perfect food, low in fat and sodium, high in calcium, and full of vitamins and other minerals. No wonder it was chosen as the cheese to send into space with Russian cosmonauts. Luckily we need not go that far since it is available in supermarkets and specialty food stores.
"His Holiness would like the olive oil sent to the Vatican." So goes the traditional papal request for extra-virgin olive oil from Umbria. For centuries even popes recognized and appreciated the superiority of the olive oil from trees in this region and paid farmers to plant them on the middle hills, and in the chalky soil of the Umbrian countryside. To this day, Umbrian olive oil still graces the table in the Vatican, and is considered some of the best in Italy. But even before popes recognized its worth, it was held in high regard in biblical times, and its branches became a symbol of peace for the world. The ancient Etruscans, Greeks, and Romans understood olive oil's worthiness for culinary purposes, but its use also extended to oil for their lamps, for rubbing on the body, and for sale as a profitable trading product.
Yet in the American kitchen, the role of olive oil is misunderstood; confusion reigns as to whether to cook with extra-virgin, virgin, or pomace! Should one cook with extra-virgin olive oil or reserve it solely for dressing salads? Can it be used to deep fry foods? Which is the best one to buy? Where should I store it?
I have been cooking with low-acidity extra-virgin olive oil for years and I know what I like: fruity olive oil for salads, and peppery olive oil for sautéing. Selecting olive oil is a lot like selecting a bottle of wine; it can be a daunting task, but if you know what you like, the job becomes easier, and just as there are hundreds of wines to choose from, so, too, the dilemma exists in the multiple choices for olive oil.
Everything is dependent on your palate and whether or not you like fruity, dense, spicy, mild, or peppery as a flavor characteristic. The best way to determine this is to sample different types of olive oils from various regions of Italy. Generally speaking, the further south one travels in Italy, the fruitier, denser, and greener the oil will be, and as one travels north the oil is lighter in color, less dense, and milder. By definition, and by Italian law, extra-virgin olive oil must not contain more that one-percent acidity; the oil must come from the first pressing of the olives, and no heat can be used to extract the oil. Only then is an olive oil characterized as extra-virgin. Other grades have higher amounts of acidity and may come from multiple pressings. In the case of pomace, which is the pulp that remains after several pressings of the olives, any remaining oil is extracted with the use of solvents. This oil is refined and blended with a small percentage of virgin olive oil (higher acidity), and sold at much cheaper prices, but in my estimation, you get what you pay for.
My suggestion is for you to try several extra-virgin olive oils from different regions of Italy. To really taste test olive oil correctly, take a sip and roll it around in your mouth. Do not swallow yet! Taste it at the tip of your tongue, the roof of your mouth, the center of the tongue, and the back of the tongue. Now swallow it for a throat "finish." The different areas of the mouth will produce a variety of tastes, like nutty, peppery, heavy, intense, light, sweet, earthy, grassy, and buttery. If you follow this technique, you will come to appreciate the many properties of olive oil. Find them in Italian grocery stores and on the Internet.
Last, a word about storing olive oil; it is best to keep it in a cool, dark place, not in the refrigerator where temperature extremes can affect its flavor, and only buy enough to use up in a short period of time. Olive oil is best used within a year of its purchase, otherwise it could become rancid. Following these guidelines will ensure that you will be using and enjoying olive oil according to Italian tradition.
However, there are other good oils to try from the Italian pantry shelf, including the following:
Walnut oil. Especially popular in the Piedmont and Val d'Aosta regions of Italy where olive trees do not grow, walnut oil is a polyunsaturated fat and a good source of omega-3. It has a high smoke point of 400°F so it is good for frying or baking.
Peanut oil. A monounsaturated fat with a medium smoke point of 350°F, use this flavorful oil for light sautéing.
Sunflower oil. A polyunsaturated fat with a low-saturated fat level, this oil has a high smoke point of 460°F, making it good for high-heat cooking, like sautéing and frying.
Canola oil. Pressed from canola seeds, it is monounsaturated, low in acidity, and good for deep frying.
There seems to be so much confusion about which salt is best for specific cooking needs. First let's be clear about what salt is: a mineral that contains compounds of chlorine and sodium. Salt comes from either the evaporation of briny seawater or from mining underground salt deposits formed eons ago.
Our most common form of salt is called table salt, the one that my mother and grandmothers reached for. Today we have so many choices of salts from flavored salts to pretzel salt and salt for margaritas. On the other hand, we are told to hold the salt and limit our intake to a mere teaspoon a day. That would be hard to do for most people! Too much salt can have adverse effects on our health, like high blood pressure.
There is no question that adding salt to a dish brightens its flavor. How much salt to add is really a personal choice. If you feel the recipes are too skimpy on salt, you can always add more. The salt suggestion is only a guide. When you come right down to it, salt is salt, no matter what clever marketing messages Madison Avenue has thrown at us.
Here are some that I use in the recipes in this book.
Iodized table salt. Comes from underground mines and contains anticaking agents, it has a fine grain texture and is combined with iodine, which is necessary for thyroid health. Use this salt in all recipes unless indicated otherwise.
Kosher salt. An additive-free coarse-grained salt, it takes its name from the practice of salting kosher meats. It has a flaky texture, is less dense than table salt, and dissolves quicker. If a recipe calls for table salt use roughly two times the amount of Kosher salt because as the salt crystals increase in size so does the amount of space between the grains. So a tablespoon of fine sea salt will contain more salt by weight than a tablespoon of coarse salt because of the size difference of the grains.
Fine sea salt. Derived from the natural evaporation of seawater, it has a finer, powdery grind than coarse salt. Both fine and coarse sea salt contain trace minerals, including iron, calcium, and zinc. A tablespoon of fine sea salt will contain more salt by weight than a tablespoon of coarse salt because of the size difference of the grains.
Coarse sea salt. A larger, crystallized version of fine sea salt, it is used to grind over meats, fish, breads, and some baked goods to give them a polished gourmet look. A teaspoon of table salt equals one and a half teaspoons of coarse salt.
Copyright © 2011 by Mary Ann Esposito
Excerpted from Ciao Italia Family Classics by Mary Ann Esposito Copyright © 2011 by Mary Ann Esposito. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.


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One heartwarming image features Prince Charles embracing new born Prince George in his arms, with the baby looking serene. Prince William is beside the pair, smiling cheerfully at the camera.
Another rare photo of Prince George's christening will also be on display – with his mother, Kate, cradling the young royal in her arms, joined by her husband William, the Queen, Prince Philip, Prince Charles, the Duchess of Cornwall and Prince Harry.
The picture was taken on the day of Prince George's christening, held at St James Palace, the same venue where his younger brother, Prince Louis, was baptised on July 9 this year.
George, who is fifth-in-line to the throne, will celebrate his fifth birthday privately in Mustique, in the Caribbean, where the Cambridges and Middletons are reportedly on holiday.
To commemorate the royal's birthday day, the Duke and Duchess of Cambridge are expected to release an official photo of George.
A series of never-before-seen royal family photos will go on display at Buckingham Palace, along with handpicked artwork, ornaments and artefacts, exclusively selected by Prince Charles.
The exhibition also marks the summer opening of the State Rooms in Buckingham Palace, which will begin this Saturday and end on September 30.
The public will get the opportunity to catch a glimpse of Charles' royal life throughout the years, his favourite art pieces, as well as exclusive photos of the royal family.
Some pieces on display include Johan Joseph Zoffany's painting, The Tribuna of the Uffizi, commissioned by Queen Charlotte in 1772, and the cloak of Napoleon Bonaparte, which was found discarded in a carriage in 1815, following the Battle of Waterloo.
There will be no text description boxes next to the pieces but instead, Prince Charles, 69, has made audio commentaries for each display.
In the commentary for the piece, Prince Charles said: "Since, as a child, I first caught sight of this cloak in the Grand Vestibule at Windsor, I have been fascinated by the sheer magic of the colour, the dashing pattern of the lining and the enthralling story of Napoleon himself which it conjures up."
Vanessa Remington, senior curator of paintings at the Royal Collection Trust said: "This is a very personal show.
"It's a departure because it is not a standard museum display and the works aren't shown in isolation, they're shown in profusion very, very densely."
The artwork is arranged in an octagonal room, with tables filled with various pieces chosen by the Prince of Wales – ranging from books, family photos, artwork and decorative items.
Ms Remington added: "(Tables) are dressed with a range of objects and those are intended to show or give a flavour of the interiors of the Prince of Wales's own residences because this is a very personal show."


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Fireworks incident data for 2017 reported
June 27, 2018
In 2017, the State Fire Marshal's Office received 345 reports of fireworks-related incidents by hospitals, clinics, and fire agencies in Washington State; 262 injuries; and 83 fires. The majority of these incidents occurred on the Fourth of July.
Incidents of greatest concern:
• 262 injuries reported; 11 percent higher than the 10 year average.
• 83 fires reported due to fireworks use, resulting in a loss of $59,200.
• 54 injuries and 6 fires were caused by devices that are illegal to own or possess in Washington State.
People can enjoy consumer fireworks in a safe and responsible way if they follow a few simple tips. When planning your fireworks fun, always remember to use the th...
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Are you tired of ranting and being ranted at? Here's some advice
The world seems to be reaching peak rant and it's hard to blame people right now. But ranters are still boring when they get on their pedestals, so it's a good time to be a little more self-aware. If you're getting into the habit of ranting, watch this video to understand how not to rant.
The School of Life explains that people who obsessively push their views on a pet topic – such as the decline of the English language or the evils of capitalism – usually have a personal, emotional wound attached to it from their past.
The video explains how we can escape the boredom of ranters and make sure we can stop ourselves ranting too.