text: Conferences and venue hire Venues Conferences and meetings Your wedding day Christmas party nights 2018 Your celebration More Useful links and information The following pages include additional information you may find useful when planning your event, should you require any further information not covered on this website please contact the Events Office. Resistrar's Office Contact Details For Staff House Civil Ceremonies: Hull Superintendent Registrar's Office Superintendent Registrar's Office Hull Register Office The Wilson Centre Alfred Gelder Street Hull HU1 2AG Email: firstname.lastname@example.com Tel: 01482 300300 Web: www.hullcc.gov.uk Recommended Suppliers Boutipi Email: email@example.com Tel: 01482 870154 Website: www.boutipi.co.uk Chris Heron Violinist, Guitarist & Vocalist Website: www.chris-heron.co.uk DJ Marky Mark To book our resident DJ of 18 years please contact the Events Office direct, then after Mark has been booked if you would like to discuss your music requirements with him he can be contacted as follows: Email: firstname.lastname@example.com Hollyhocks Florist 80 Princes Avenue Hull HU5 3QJ Tel: 01482 440834 Serendipity 798 Beverley Road Hull HU6 7HD Tel: 01482 806996 Style My Venue Tel: 01430 424155 Website: www.stylemyvenue.co.uk Yorkshire Party Booth Tel: 01482 862866 Website: www.yorkshirepartybooth.co.uk Visitor guest houses Whether you're having a weekend away or visiting the University for longer, there's plenty of variety in Hull and Scarborough when it comes to visitor accommodation. The University has a number of guest houses which visitors, potential students and parents are welcome to use. How to book Please contact our office for booking availability and a booking form, stating the accommodation you are interested in. Alternatively, please email us. Salmon Grove Guest House The University's Salmon Grove Guest House provides high standard, en-suite accommodation. This spacious eight-bedroom property features: Six single en-suite bedrooms One twin en-suite bedroom One double en-suite bedroom All bedrooms are furnished with a flat-screen television, fridge, hairdryer, tea/coffee making facilities, dial-up internet access and internal telephone The provision of towels in each en-suite bath/shower room Fully equipped kitchen/diner Sitting room with music centre Self-preparation continental-style breakfast On-site parking Rates Single room rate: £39 per night, inclusive of VAT Twin/double room rate: £61 per night, inclusive of VAT The Salmon Grove Guest House is available all year round. To book a room, please email the Accommodation Office or telephone 01482 466042. 3 Ferens Avenue Three single rooms - £29 per night One twin room - £47 per night One double room - £47 per night Continental breakfast TV in room On-site parking Towels Wash basins Frequently Asked Questions Q. Where can I park? Weekdays 7.30am - 6pm A car parking permit scheme is in operation, parking permits and further instruction as to where to park is available via the Events Office with prior arrangement Weekdays after 6pm The permit scheme is no longer in operation, parking is permitted in the designated bays without a permit Weekends No permit scheme in operation, parking is permitted in the designated bays without a permit Please see our campus map for more information Q. Can I provide my own catering for my event? Providing your own catering is not permitted therefore we would encourage you to contact the Events Office to discuss your catering requirements in more detail as we are flexible and open to suggestion. Q. Do you offer a staff/student discount? There are currently no staff/student discounts available but we would be happy to discuss your requirements and provide you with a competitive quote. Q. How can I pay my deposit/event balance? Payments can be made in person by cash/card/cheque, over the phone with a credit/debit card or alternatively via the post by cheque (cheques to be made payable to "University of Hull"). Contact us Conference & Event ServicesUniversity of HullCottingham RoadHullHU6 7RX firstname.lastname@example.com +44 (0)1482 465341 Enquire now


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Preheat oven to 350 degrees F.
In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
Tip: About 1 minute before cooking time is reached, pull cookies out of oven, they will continue to cook for about 1 minute on hot cookie sheet and begin to cool, creating their own cake like color. Cookies can be refrigerated and served at a later time, or put in the freezer. To freeze, wrap cookies tightly in freezer wrap, heavy-duty aluminum foil or plastic freezer-safe bags. Freeze up to 2 months. Bring to room temperature for approximately 45 minutes before serving.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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subset: commoncrawl


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Learn Swedish in Dubai? Javisst! :)
I teach Swedish for beginner to intermediate level.
Speaking, listening, reading and writing skills as well as grammar and vocabulary using different kinds of materials with as much homework as we agree on - our classes will be tailored to your needs.
I am a friendly and easy-going person with many years of experience in teaching both children and adults, so don't hesitate to contact me.
I prefer to teach in person. Please note that if I don't send a reply, it is because I am not available for the classes required.


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You can dress nice and be comfortable at the same time with the Vans Rusden Stripe Short Sleeve Shirt. This 100% cotton button-up is comfortable and casual without looking sloppy. It has a striped design, shirttail hem, and contrast pocket on the chest.
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the state of being extremely out of luck or in dire circumstances (usu. used with "he/she was absolutely..." or "we were absolutely..."
Shane was out of bullets, the branch he was on was cracked, and the wolves were circling beneath. He knew he was absolutely get the monkey.
by Jackonrad November 24, 2008
buy the domain for your travel vlog


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Chamber to Host Meet-and-Greet for City Commission Candidate Powell
Tuesday, May 16, 2017
The Valley City Chamber of Commerce is hosting a meet-and-greet session with Ross Powell, candidate for the Valley City City Commission, on Tuesday, May 16, from 6:30–7:30 p.m. at the Hi-Liner Activity Center.
Powell, the only candidate on the ballot for the May 23 special election, will give a personal statement, address questions posed by the host organization, and answer questions from the audience.
The public is encouraged to attend.


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Blackfoot Revitalization Meeting set for Moses Lake
Please attend this important meeting
Aitsipoyiiksi Istsiiyik
Revitalization of the Blackfoot Language Meeting
Where: Moses Lake Community Hall
When: October 26, 2017
Time: 6:00 p.m.
Please come out and support this extremely important endeavor. Saving our language is going to take a concerted effort on all Blood Tribe Members. Therefore we are calling on ALL our people who still speak our Blackfoot Language fluently to come out and support this dire effort!
Contact Pat Twigg, Blackfoot Studies Coordinator, 403-737-3966
Upcoming Community Meetings
Lavern: November 7, 2017
Standoff: November 21, 2017
Old Agency: December 5, 2017
*More info to come.
Refreshments will be served.


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I received this little guy for Christmas. This was his first time out of the box & he worked like a champ!
Do you think he may be a little excited?
Blueberries are squashed in a flash!
After we put together the blueberry jam it was time for strawberries.
Dave worked on finishing up the blueberry jam.
The kids wanted to be right in the middle of it all.
Thank you, Mom! She got this for us to use in our jam making.
Our official taste testers.
She wanted to help stir & was very happy when it was finally her turn.
Next it was time to taste test the strawberry jam. What a tough job, eh?
9 jars of blueberry jam
Daddy giving Boo instructions on how to fill the jars.
Boo & I finished up the strawberry jam and filled 12 jars. This is all freezer jam. We plan to make some hot jar jam with the rest of the strawberries sometime this week.


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Into You Crushed Velvet Heel
$27.00 $68.00
style #AGG92810Add to Crushes
Into You Crushed Velvet Heel
$27.00 $68.00
Colour: champagne
AUS Size: Please select
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We've totally fallen for this baby (can you blame us?). The Into You Heel comes in crushed velvet and features an open toe, stiletto heel, ankle strap, and buckle closure.
Details and CareFabric outer: Synthetic materials. Fabric inner: Textile materials. Total heel height: 4.9"/12.4cm
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JUPITER, Fla., July 11, 2011 (GLOBE NEWSWIRE) -- GelTech Solutions, Inc. (OTCBB:GLTC), creators of FireIce, a revolutionary water enhancing fire suppressant that has the potential to change current firefighting techniques globally, today is announcing it has been selected by one of the country's largest publicly traded utilities, a Fortune 200 company, as the fire suppressant of choice to combat manhole fires.
Older cities such as New York, Boston, and Washington DC, have a long history of dealing with manhole fires. Manhole problems occur frequently during cold spells or heat waves; heat and cold strain the infrastructure below the street. Electrical cable failure is at the source of the majority of manhole incidents, and a corroded power cable caused by water in the manholes is the most frequent cause of these incidents.
FireIce was selected after 15 months of rigorous 3rd party laboratory evaluations and field tests to prove not only the product's efficacy, but also its environmental safety.
Michael Cordani, CEO, GelTech Solutions, stated, "The effectiveness of FireIce in these scenarios could not be overstated. We were able to put out fires that were burning over 20,000°F and demonstrated a tremendous ability to encapsulate emissions coming off of the fire. We are excited to begin showing other utilities companies how FireIce will be able to assist them in dealing with these types of hazards."
Joseph Ingarra, President, GelTech Solutions, added, "We feel that by using FireIce our customer will be able to improve control and suppression of fires, which will reduce the on- site time of local fire departments and in the end lessen negative impact to their customers."
In March, after 24 months of evaluations FireIce received listing on the United States Forest Service's 'Qualified Products List'. FireIce is now approved for use on Federal land with ground application equipment or can be dropped from planes and helicopters to suppress spreading wildfires.
About GelTech Solutions:
GelTech Solutions' creates innovative, Earth-friendly, cost-effective products that help industry, agriculture, and the general public accomplish environmental and safety goals, such as water conservation and the protection of lives, homes, and property from fires.
FireIce® is a patent pending fire suppressant used for direct attack of fires as well as a medium term retardant for structure protection. FireIce can be used in all types of apparatus; fire extinguishers, pumper trucks, aerial units for wildfires and home defense units for personal home protection.
For more information on GelTech, please visit: http://www.GelTechSolutions.com
To learn more about FireIce, please visit: http://www.fireice.com
Join our growing FireIce fan base at: http://www.facebook.com/FireIce911
Become a fan of our new homeowner solution at: http://www.facebook.com/FireIceHDU
CONTACT: Investor Contact:
DRC Partners, LLC
Ross DiMaggio
(609) 718-0777
Read More »
GelTech's DAN SIMON to Co-Present at the iP Utility Safety Conference in Orlando, FL in November...
GelTech Partners with Gel Systems Canada; Designed & Built Most Advanced Tanker Base Equipment in...
GelTech Announces the Addition of Irby Utilities to Its Authorized Distributor Network
If you choose HTML you will get a rich, graphical version of the newsletter. However, the newsletter might not appear correctly depending on your e-mail client. If you choose text you will get a plain text e-mail but it will appear correctly in every e-mail
Patents Pending. Copyright © 2012 GelTech Solutions. All Rights Reserved.


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Four Stillman College student competed on Feb. 15 in trials for the "Olympics of the mind," Honda Campus All-Star Challenge.
Honda Campus All-Star Challenge is a knowledge game of quick recall for America's historically black colleges and universities.
Now in its 25th year, more than $7 million in grants have been awarded by Honda to participating HBCUs and nearly 100,000 students in 22 states have participated.
Stillman team members Lawrence Allen Brown II, Franchesca Jannet Jefferson, Brian Clinton Johnson, Tamba Lamin Sama Mondeh and their coach, Thomas Jennings, associate professor of history, are representing the College at the National Qualifying Tournament at Alabama State University in Montgomery.
The White House Initiative on Historically Black Colleges and Universities announced its first class of HBCU All-Stars, recognizing 75 undergraduate, graduate and professional students for their accomplishments in academics, leadership and civic engagement.
Currently enrolled at 62 HBCUs, the All-Stars were selected from 445 students who submitted completed applications that included a transcript, resume, essay and recommendation.
Jeraun Pouge, a Stillman College junior majoring in business administration, was listed among the HBCU All-Stars.
Pouge, who is on the dean's list, is Student Government Association chief justice, a head residence hall assistant, vice president of the Epsilon Nu Chapter of Alpha Phi Alpha and a member of the Blue Pride Marching Band.
Aneesa Sood, the daughter of Stillman's director of marketing and public relations Mary Sood, was also named an HBCU All-Star. Aneesa, a Tuskegee University sophomore majoring in biology, is an eminent scholar with a 4.0 grade point average.
She is the author of "Freshman Fifteen: The Most Important Things I Learned in My First Year of College" and the founder of But Words Will Never Hurt Me and Esteem 4 Girls. She serves as a biology tutor.
The University of Montevallo will host the fourth annual Alabama Region 4 National Association for Multicultural Education conference from 8:30 a.m.-4:30 p.m. March 14 in Anna Irvin Hall on the university campus.
The conference is sponsored by UM's College of Education, social work program and chapter of the National Association for Multicultural Education.
Featured speakers will include Tondra Loder-Jackson, director of the Center for Urban Education at the University of Alabama at Birmingham and Vera Stenhouse of the Georgia National Association for Multicultural Education leadership team. Rhonda Thomason of Welcoming Schools will lead the interactive general session.
Teachers and social workers may receive eight continuing education credits, and counselors may receive eight licensed professional counselor credits.
The cost of the conference is $45 for National Association for Multicultural Education members and $65 for nonmembers. A continental breakfast and lunch will be provided.
Registration and payment remittal is open until March 3 through https://commerce.cashnet.com/montevallo
em?itemcode=EM-NAME. (This address must be typed into the Web browser.)
More than 860 University of Montevallo students were named to the honor roll for the fall semester.
The president's list included the names of 519 students. To make the list, a student must earn at least a 3.8 grade point average on a 4.0 scale and be a full-time student at the university. The following are students from West Alabama.
President's List
Bankston: Jacob H. Robertson
Brent: Marcus M. Sanders
Brierfield: Maryann K. Lee, Jessica K. Sharp
Centreville: Rachel L. Cromer, Kelsey C. Kyzer, Ashton C. McDonald
Coaling: Joel Pierce, Abbie C. Wilson
Cuba: LaGracia Gibbs
Duncanville: Elisabeth C. Long, Ashley Stone
Greensboro: Loryn J. Acker
Lake View: Kathleen L. Sheppard
McCalla: Hannah E. Gentry, Brandon McMahan, Natalie K. Pickle, Kara A. Vines, Tara L. Vines
Northport: Lauren C. Blair
Randolph: Whitney A. Childress
Tuscaloosa: Victoria V. Marriott, Nicolas J. Rivers, Rebecca L. Russell
West Blocton: Shelley Woods
Woodstock: Matthew T. Allen
Dean's list honors went to 344 students. To make the list, a student must earn at least a 3.5 grade point average on a 4.0 scale and be a full-time student at the university. The following are students from West Alabama.
Dean's List
Brent: Gabrielle S. Pringle
Brierfield: John T. Fuller, Cloe G. Jones
Centreville: Kayla D. Payne
Coaling: Colton H. Vandiver
Fosters: Kathryn E. Lanier
McCalla: Jesseca L. Hunnicutt, Ashley M. Smith
Tuscaloosa: Kate K. Davis, Dequincy D. Hall
West Blocton: Lisa D. McLaughlin
Marketing students from the University of Alabama's Culverhouse College of Commerce recently raised money and helped build a Habitat for Humanity home in Tuscaloosa for the second year in a row.
The nine graduate students and faculty adviser Billy Hatmaker helped build and raise donations for the home for Tuscaloosa's Audrey Harris as a class project called "Raise the Roof for Audrey."
Team members Jay Arnold of Rainsville; Mark Bertella of Birmingham; Claudia Calhoun of Rogersville; Cade Foster of Southlake, Texas; Kelsey Janssen of Huntsville; Chad Lindsey of The Woodlands, Texas; Wilson Love of Mountain Brook; Caitlyn Ryan of Fort Lauderdale, Fla.; and Austin Shepard of Buford, Ga., joined Hatmaker and J. Michael Hardin, dean of the Culverhouse College of Commerce, at the home's dedication earlier this month.
All nine students expect to graduate in May with master of science degrees in marketing.
The home, located on the west side of Tuscaloosa, was built for Harris. She had been living in a house built in 1894 that was in need of repairs.
The students helped secure a grant from Habitat for Humanity for building materials, recruited volunteers to help build the home and raised money to help reduce the mortgage payments. Harris did not initially qualify for a Habitat home because the mortgage payments were too high.
"Typically, a Habitat home carries about an $80,000 mortgage," Hatmaker said. "The students were not going to give up on building Harris a home, so they decided to raise money to help cover a portion of her mortgage so she could afford the monthly payments."
Habitat for Humanity receives the money to build the house, then they mortgage the house to the homeowner with a 0 percent interest rate for 30 years.
Hatmaker said the students held fundraisers to collect the money. They sold more than 500 shakers at the last Alabama home football home.
They also received donations from friends, family and the community.
They raised $25,000 and continue their efforts to raise another $25,000. Partly because of their efforts, Harris was able to move into the home.
The students started the project in December 2013, when they secured the grant for building materials, and the home was dedicated
Feb. 5.
This is the second Habitat for Humanity home that
Culverhouse students have helped make possible.
The first was built earlier in 2013 and was in the same Tuscaloosa neighborhood.
Hardin plans to create a student-led program to continue the Habitat for Humanity partnership.
Culverhouse plans to develop a website for future Habitat projects, but, for now, those wishing to donate may go to the website http://raisetheroofforaudrey.
wordpress.com. Any additional funds raised above those for the Harris campaign will go into the Culverhouse fund for future houses.
Morgan Curry, a student at Shelton State Community College, has been named to the first class of HBCU All-Stars, by the White House Initiative on Historically Black Colleges and Universities.
The honor recognizes 75 undergraduate, graduate and professional students for their accomplishments in academics, leadership and civic engagement. Currently enrolled at 62 HBCUs, the All-Stars were selected from 445 students who submitted completed applications that included a transcript, resume, essay and recommendation.
Over the course of the next year, the HBCU All-Stars will serve as ambassadors of the White House Initiative by providing outreach and communication with their fellow students about the value of education and the initiative as a networking resource.
Through social media and their relationships with
community-based organizations, the All-Stars will share promising and proven practices that support opportunities for all young people to achieve their educational and career potential.
In addition, the 45 female and 30 male All-Stars will participate in regional events and Web chats with Ivory Toldson, deputy director of the White House initiative, and other staff and professionals from a wide range of disciplines.
They will also have opportunities to engage with other scholars to showcase individual and collective talent across the HBCU community.
Mary Ruth Pruitt of Tuscaloosa traveled with four other Emory and Henry College students to Randolph-Macon College in Ashland, Va., to participate in the Virginia Foundation for Independent Colleges' 15th annual statewide collegiate Wells Fargo Ethics Bowl on Feb. 9-10.


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A fatal fire in Beattyville over the weekend is now being investigated as a homicide, Kentucky State Police said Monday.
According to the Richmond KSP post, an autopsy confirmed that the victim, Martha Belle Hollar, 79, was deceased before her mobile home in Beattyville caught fire Friday night.
"Investigators with KSP are now investigating the fire and death as a murder," state police said in a press release Monday afternoon.
The fire occurred about 9:30 Friday night at 178 Main Street in Beattyville, state police said.
Troopers and members of the Lee County Fire Department searched the remains of the residence after the fire was extinguished Friday night, and found a body that was later identified as that of Hollar.
An autopsy was performed Saturday in Frankfort, state police said.
The Richmond state police post said a murder investigation is now being conducted by KSP Det. Jessie Armstrong and Arson Investigator Pat Alford.
Anyone with information about the case is asked to call the Richmond post at (859) 623-2404.


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Dress for success without breaking the bank(Read article summary)
Keeping up with the dress code at your new workplace doesn't have to mean shelling out big bucks on a new wardrobe. Mix and match pieces and a little help from your co-workers is a good place to start.
View video
Andrew Winning/Reuters/File
View photo


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Be the first NJ.com user to add photos or videos of Target Property Management
Target Property Management can be found at Rt-70 733. The following is offered: B2B Property Management. The entry is present with us since Sep 7, 2010 and was last updated on Nov 12, 2013. In Marlton there are 3 other B2B Property Management. An overview can be found here.
Financial Experts, Construction & Maintenance Experts, 20 Years of Experience Serving The Area, Consulting and Financing Services, Consulting and Financial Services, Competitive Fees


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PARIS (Reuters) - A third French citizen has died following Saturday's attack on London Bridge, President Emmanuel Macron said on Wednesday, taking the overall death toll to eight.
"We have had the latest toll confirmed this morning, which is three people dead and eight injured on the French side," said Macron, who was speaking during a joint news conference with Danish prime minister Lars Lokke Rasmussen.
British police hunting for a Frenchman missing since Saturday's attack said earlier that they had found a body in the River Thames.
The police said the formal identification of the body had not yet taken place but that the family of the missing Frenchman, 45-year-old Xavier Thomas, had been informed of the discovery. Macron did not disclose the victim's identity.
Le Parisien newspaper named the second Frenchman to die in the attack as 36-year-old Sebastien Belanger, while the other French victim was 27-year old Alexandre Pigeard.
(Reporting by Richard Lough and Jean-Baptiste Vey in Paris, and Kate Holton in London; editing by John Irish)
(c) Copyright Thomson Reuters 2017. Click For Restrictions


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Here's the last recipe post for the 2015—thank you all for submitting recipes, which included some of my new favorites. For those of you who didn't submit—next year, I'll try to nudge more.
Sweta and Aankit gave me several recipes; I'm saving the ones that use summer vegetables for next year, but here's a great butternut squash recipe that they have tried and loved; seems perfect for Thankgsiving.
From NYT
Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That's it. (Keep an eye on the onions, though. They may cook faster than the squash.)
Featured in: Essential Thanksgiving.
About 1/2 cup olive oil, plus extra for pans
4 large red onions
Coarse salt and black pepper
4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled
? cup pine nuts or shelled green pistachio nuts (optional)
2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish
¼ cup tahini paste
2 tablespoons lemon juice
1 small clove garlic, crushed
Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.
Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.
Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).
Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.
If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.
To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.
When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)
To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.
From "Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012)
from Recipes from America's Small Farms, p. 160. I always feel like I'm a better cook when I make this soup. It has a hint of curry, which adds more flavor than most squash soups. It can be made in advance and is a good way to start the Thanksgiving meal.
Not a real dish, but I don't think I've used this great tip because we didn't get garlic until last week. Just slice off the top of a whole, unpeeled garlic bulb, exposing the tops of the cloves. Wrap the whole thing loosely in aluminum foil and place on a pan in a 400 degree oven. Roast for about 45 minutes, checking every 5 minutes after 30 minutes. You'll know when it's ready by poking the tops of the cloves with a toothpick; they will become totally soft. Take the garlic out and allow to cool completely. Garlic becomes stronger and easier to use when roasted. When cool, you can separate the cloves and squirt out the garlic like toothpaste, no need to mash or mince. I sometimes spread the garlic on toast, and add a slice of chesse.
From Christian Shaffer. Los Angeles Times
About 1 pound of beets, red, gold, or Chioggia, quartered if large
1 tablespoons seasoned rice vinegar (or balsamic)
3 tbs good-quality olive oil
1/4 teaspoon toasted ground coriander seeds
1 small shallot, minced
1/2 cup creme fraiche—see note below on how to make creme fraiche
1 tablespoons prepared horseradish
1 tablespoons kosher salt, divided
1/8 teaspoon black pepper
1 tablespoons fresh chervil or parsley, whole leaves or rough chopped
1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.
2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.
3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.
CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it's pricey; it's easy to make and I think the homemade version is better.
Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.
I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn't go bad, it gets better.
I don't think we need a recipe for mashed potatoes, but in case some of you don't know—one of the best ways to achieve fluffy mashed potatoes is with a ricer; they cost about $10 and it takes just a few minutes to turn boiled potatoes into the fluffiest, softest mashed potatoes ever.
I like my mashed potatoes plain, with just a bit of butter/cream/milk. But you can also add roasted garlic, olive oil, herbs and spices, or other vegetables. I sometimes boil peeled carrots, beets, sweet potatoes, turnips, winter squash, &/or parsnips (especially parnsips) with potatoes and then rice them all together.
The frizzled leeks make this a little fancier, and they take just five minutes to make. Slice off the hairy top of the leek and then cut thin horizontal slices—just until after the leek turns from white to pale green. Divide the leek slices into rings Mix 2 tablespoons of flour with 1/4 tsp salt and a pinch of pepper in a shallow bowl or plate. Toss the leek rings in the flour. Pour a neutral oil into your smallest pot until it comes about 2 inches up th sides. Prepare a slotted spoon and a plate lined with paper towels. Put one leek ring in the pot over medium heat; when it begins to sizzle, toss in the rest of the leek rings. In less than 30 seconds, they will brown and frizzle. Remove the frizzled leeks with the slotted spoon immediately—or they will burn—and drain on the paper towels. Serve over mashed potatoes.
I usually do this right before I serve them, but it can also be done in advance.
CHEF JOHN'S COLCANNON (submitted by Lee'at)
3 large russet potatoes, peeled and quartered
2 tablespoons butter at room temperature
4 ounces kale, trimmed and chopped
1 leek, light parts only, rinsed and chopped
1 bunch green onions, chopped, white and green parts separated
salt and ground black pepper to taste
1/4 cup heavy whipping cream
2 tablespoons butter, for serving
1/4 cup green onions to garnish
Boil potatoes in a large pot of salted water until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.
Chef's Note: You can substitute kale with other leafy greens such as Swiss chard or cabbage.
There are many ways to make latkes; in some families, including mine, there are some strong opinions on which way is best. I find that adding an egg to the grated eggs makes the best latke; other people omit the egg and add a pinch of baking soda instead
For about 3 pounds of potatoes, I use one egg, 1 teaspoon salt, 1/4 teaspoon pepper and about 3 tbs of vegetable oil.
I usually grate the potatoes by hand, on the small holes of a box grater. I think knuckle blood is an important ingredient. But this is probably just a tradition; when I'm busy or don't want the pain, I use the food processor and they are just fine. When the potatoes are all grated, I let them sit for about ten minutes and then pour off the water; if you leave them longer that, they turn brown. While the potatoes are sitting, I add the salt and pepper and mix well. Heat your largest frying pan for about 30 seconds, then add vegetable oil, just a solid coating on the bottom—these are not deep fried. When the oil is very hot but not smoking, drop 1- to 2-tablespoons of batter for each latke; I fit about 8 on my pan and don't crowd them so that it will not be too hard to turn them. When the edges are brown—don't be impatient, these are raw potatoes and need a few minutes—flip them and fry the the other side. Flip again in the first side is not crispy and brown. When both sides are nice and brown, turn them onto a plate lined with paper towels to drain and serve hot.
You can grate other vegetables with the potatoes. Most people add a small onion for every 2-3 pounds of potatoes. Sweet potatoes, beets, parsnips, carrots, winter squash, zucchini, kohlrabi, can all be mixed with the potatoes.
Adapted from ZAHAV, A World of Israeli Cooking, Michael Solomonov
2 cups jasmine rice
Kosher salt
¼ cup olive oil
½ cup sliced onion
2 garlic cloves, chopped
2 cups (packed) finely minced kale
½ tsp. ground pepper
pinch ancho, urfa, or another smokey pepper
2 cups rich chicken stock
1 tbs finely ground lemon zest
Cover the rice by several inches in a bowl and add a pinch of salt. Let soak for at least one hour and up to overnight. Drain well.
Preheat oven to 350 degrees. War the oil in a large ovenproof pot with a tight fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and peppers and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring until the rice is evenly cooked and begins to lightly toast, about 3 minute more.
Add the chicken stock and lemon zest, raise the heat to high and bring to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven, Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered for 20 minutes before fluffing the rice with a fork.
This one-crust, bottomless pie is great after a big meal; you won't miss the bottom crust, especially if you're using sweet local apples. Marc Bittman used stone fuit when he published this recipe in the NYT a few years ago, but I find it makes a great apple pie. I sometimes add cranberries or raisins to the fruit.
8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish
1 1/2 cups all-purpose flour, more for rolling
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
3 cups sliced apples and pears,about 1/4" thick
1 teaspoon cinnamon
1/4 cup brown sugar
1 tablespoon freshly squeezed lemon juice.
Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)
NOTE: I find that this is enough for two pie crusts. I divide the dough into two discs, and if I'm not making two pies, I freeze one).
2. Meanwhile, in a large bowl toss fruit with remaining flour, white and brown sugar, cinnamon. and lemon juice; place in baking dish.
3. Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.
4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.
Yield: 6 to 8 servings.
I was looking for new recipes and realized I haven't used two of my very favorites this year. Both of these are perfect anytime, but I usually make them on Thanksgiving Day and we snack on them as we work on the big meal.
The name means "hot bath" and the only challenging part of this incredibly flavorful recipe is keeping it warm. I sometimes serve it right off the stovetop; it's a great snack for the cooks or for guests who hang around the kitchen. For later in the meal, I put a small oven-safe bowl on a tiny hotplate that's used to keep coffee cups warm.
1 tbs butter
1/4 cup olive oil
4-5 cloves garlic, finely minced or crushed
2-3 anchovy filets, mashed or more to tate
splash of cream (optional)
vegetables and/or bread for dipping
Put the butter and oil in a very small saucepan over low heat. When the butter is melted add the garlic and let it cook, stirring occasionally and watching to make sure it doesn't burn.It should simmer, but not come to a full boil It will be very fragrant and in about 5 minutes the garlic will be soft. Add the anchovies and keep stirring until they all but disappear. If you wish, add a bit a cream and stir again to combine. Serve hot, with crudités such as asparagus, celery sticks, carrots, turnips, and cauliflower, or bread (usually, people ignore the vegetables and go for the bread).
This is one of those Eureka recipes. Simple, fast, versatile, delicious. There's no salt in the dough, which is why it rises so quickly. It's finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.
It's fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; after spreading the topping, you can put it back into a warm oven for a few minutes. I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.
I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.
1 tsp white sugar
1 pkg (.25 ounce, 2 ¼ tsp) active dry yeast
1/3 cup warm water
2 cups flour
2 tbs. olive oil
1/2 tsp coarse salt
1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.
Several people have asked for recipes for all the kale we're getting. I don't have any new ones–but I've collected the kale recipes that have appeared in recent weeks. I'm also including one of my all-time favorite recipes in this week's post: a focaccia that is incredibly easy, fast, and versatile.
STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper
PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they'll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room
COOKING GREENS: Remove the tough ribs and ends, chop them roughly. Then:
–Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.
–Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.
–Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft
Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves , roughly chopped
1 box low-sodium vegetable broth
4 cups packed chopped kale
1 can Italian-style diced tomatoes
1 can no-salt-added cannellini beans , drained and rinsed
1 can sliced carrots , drained, or two large carrots, peeled and sliced
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.
From the Food network—can also be made with bok choy
3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Recipe courtesy of Nancy Fuller
When I joined CSA nineteen years ago, I had never tasted kale. When I did taste it, I didn't like it—it was bitter, tough, and overpowered any ingredients I cooked with it. And it seemed that other members had the same reaction—there were piles of kale left every time we got it. Of course a few members loved it—but it took about ten years for kale to reach the favorite status it now holds, not only in our CSA but all over the USA. Kale is now grabbed and savored by most of us.
Which is a good thing, because it's one of the most nutritious and versatile vegetables around. According to Wikipedia:
Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids (beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.
Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.
Since I joined the legions of kale devotees, I have found dozens of ways to use it that minimize its toughness and bitterness; it's now one of my staples, something I eat almost every week. Deb Kavakos has told me that the kale crops—they grow several kinds—are doing well and we'll get kale several more times this season. So, in celebration of National Kale Day (which occurs on the first Wednesday of every October, but we're jumping the gun) here are some super ways to use kale.
I've heard talk of massaging kale but I didn't know how to do it until recently. I had tried to get personal with each leaf; it was taking forever and the few seconds I worked on each leaf didn't make much difference. Then I found a youtube video (below) that showed me how to do it—chop up a big bowl of kale, then stick your hands in it and work the whole bowl at once; after about two or three minutes, the kale gives up and turns into something softer and silkier; raw kale becomes delicious and a great base for salads. The technique illustrated in the video below uses salt, which makes the process easier—but it can be done without the salt.
from Jennifer Adler M.S., C.N. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.
1 large bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (I substituted pecans)
1/4 cup diced red onion
1/3 cup currants (I omitted)
3/4 cup diced apple, (½ apple)
2 tablespoons unfiltered apple cider vinegar (I substituted balsamic)
1/3 cup gorgonzola cheese, crumbled (I substituted feta)
Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed. By large, I mean 16-20 leaves that are at least 12? long.
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons (chiffonade).
Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale.
Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Recipe courtesy of Aarti Sequeira, 2010
Here's another recipe that I tried unsuccessfully many times; I was trying to do it quickly in a very hot oven, but it turned into a pile of ashes. But I followed the instructions in this Melissa Clark video (I can't stand her voice, but her instructions are very clear)—chop into bite-sized, toss with a very little bit of olive oil, and bake slowly in a 300 degree oven for 15-20 minutes; worked like a charm. The trick is drying the kale completely.
Here's the video
To be honest—when I first heard the term "kale smoothie," I got a little queasy. It sounded like a punishment or a treatment—like cod liver oil or barium enemas. But these are really good—just sweet enough, spicy and tasty and filling enough to serve as a complete breakfast.
2 cups of chopped kale
1 cup of plain yogurt
½ avocado
1 teaspoon honey, more or less to taste
1 teaspoon grated ginger, more or less to taste
½ teaspoon hot pepper, more or less to taste
½ large mango, chopped
Put everything into a blender and whirl until it's smooth. Adjust seasonings. Serve cold.
This is the first kale recipe I tried that I really liked. This version is from Epicurious. I sometimes add a tablespoon of grated parmesan cheese at the end. You can use water instead of stock, but the stock adds flavor; I use the richest stock I have.
12 1/2-inch-thick Italian bread slices (each slice about 2×3 inches)
8 tablespoons olive oil
5 large garlic cloves, 1 halved and 4 minced
1/2 teaspoon dried crushed red pepper
1 pound kale, thick ribs and stems cut away, leaves sliced
3 1/2 cups canned chicken or vegetable stock
Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes.
Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.
Serves 1 generously or 2 modestly
From http://www.thekitchn.com
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped
1 garlic clove, minced
1/2 teaspoon kosher salt
2 cups vegetable stock, chicken stock, or water
1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan
1 teaspoon lemon juice or cider vinegar
1 to 2 large eggs, depending on your appetite
Salt and pepper
Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.
While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.
To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.
Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
Recipe Notes
If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.
Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.
From Chef Sam Hayward
Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from thistlehillfarm.com.
One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.
2 bunches Lacinato kale (1 1/2 to 2 pounds total)
1/2 cup olive oil, divided
6 garlic cloves, finely minced or grated on microplane
1 cup low-sodium chicken stock or water
2 tablespoons apple cider vinegar
2 medium yellow onions, thinly sliced (about 3 cups)
3/4 cup walnut halves, chopped
1/2 cup crumbled blue cheese
Kosher salt and freshly ground black pepper.
Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.
In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.
Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.
Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.
This is one of those Eureka recipes. Simple, fast, versatile, delicious. There's no salt in the dough, which is why it rises so quickly. It's finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.
It's fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; After spreading the topping, you can put it back into a warm oven for a few minutes. I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.
I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.
1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.


text:
Wireless LAN Market to Expand 49 Percent in Five Years, According to Dell'Oro Group Forecast
Important Trends Include Service Provider WiFi, 802.11ac and Cloud-Managed
Feb 05, 2013, 09:00 EST
REDWOOD CITY, Calif., Feb. 5, 2013 /PRNewswire/ -- In a newly released market forecast report by Dell'Oro Group, the trusted source for market information about the networking and telecommunications industries, overall Wireless LAN market revenues are forecast to exceed $11 billion in 2017, nearly 50 percent greater than 2012 revenues. Emerging trends expected to drive this growth include deployment of Service Provider WiFi (SP WiFi), the 802.11ac upgrade cycle, cloud-managed WLAN, consumer video over WiFi, and the Bring Your Own Device (BYOD) trend. In addition, there has been a shift in enterprise application development towards mobile devices.
(Logo: http://photos.prnewswire.com/prnh/20101012/SF80035LOGO)
"Today's enterprise applications are now built for mobile devices, enabling workers to be nomadic. The emphasis on mobile devices places new demands on the corporate wireless infrastructure. It also forces companies to maintain connections to employees while they traverse to cellular networks, and drives the need to apply consistent access rules for both Ethernet and wireless access systems," said Chris DePuy, Vice President at Dell'Oro Group. "We see continued innovation at the edge of enterprise networks that will drive continued investment in both wireless equipment as well as access management infrastructure."
The report details why the Enterprise segment will grow faster than SOHO and exceed it during the forecast period. Also included in the report are estimates on total SP WiFi units and revenue forecasts and an analysis and current breakdown of the cloud-managed addressable market by vertical industry.
About the Report
The Dell'Oro Group Five-Year Forecast Report offers a complete overview of the Wireless LAN industry, covering the Outdoor Mesh Nodes, Enterprise, SOHO product segments and the Service Provider WiFi market. Tables contain manufacturers' revenue, average selling prices, and unit shipments by the following wireless standards: 802.11b, 802.11g, 802.11a/g, 802.11n and 802.11ac. To purchase this report, please contact Julie Learmond-Criqui, call +1.650.622.9400 x244 or email firstname.lastname@example.com.
About Dell'Oro Group
As the trusted source for market information about the networking and telecommunications industries, Dell'Oro Group provides in-depth, objective research and analysis that enable component manufacturers, equipment vendors, and investment firms to make fact-based, strategic decisions. For more information, contact Dell'Oro Group at +1.650.622.9400 or visit www.DellOro.com.
SOURCE Dell'Oro Group


text:
Zakir Husain Delhi College has issued a recruitment notification for the recruitment of Professional Assistant through recruitment notification – Zakir Husain Delhi College Recruitment 2015 – ADVERTISEMENT NO.ZHDC/005/2014. Candidates who have completed B.Lib/ M.Lib can apply for the new recruitment notification from Zakir Husain Delhi College
Eligible candidates can apply offline for the Job Professional Assistant on or before 20/01/2015. Find more information about the vacancy like Age limit, Selection Process, Qualification, Application fee, How to apply etc can be found below.
|Company Name
|Zakir Husain Delhi College
|Vacancy Name
|Professional Assistant
|Educational Qualification
|B.Lib/ M.Lib
|Total No of Vacancy
|01 Posts
|Job Location
|Last Date to Apply for this job
|Address for the Job Vacancy
|Zakir Husain Delhi College, Jawaharlal Nehru Marg, New Delhi-110002
Detail of Zakir Husain Delhi College Professional Assistant Recruitment:
Applications are invited from citizens of India for the followingnonteaching poston the prescribed forms obtainable from the College Reception (Front Gate) on all working days between 10.00 am to 03.00 p.m. on or before the last date of submission, either in person or by sending a selfaddressed and stamped envelope of big size. Application form is also available on college website www.zakirhusaindelhicollege.in. Please note that we are not accepting online application.
- No of post : 01
- Pay &Allowances : Pay Band :Rs. 9300-34800 + GP Rs. 4200/- Plus Usual Allowances as per DU/UGC norms.
- Essential Qualification : 1. M.Lib. Sc./M.L.I.Sc. Or equivalent with 50% marks OR Master's Degree in Arts/Science/Commerce or any other discipline with 50% and B.Lib. Sc./B.L.I.Sc. with 50% marks 2. Computer Science paper at Graduate/P.G. Level or six months Computer Science course from a recognized institution
- Desirable: Studied Urdu/Arabic/Persian as a subject at least upto graduation level
- Age limit 35 years as on last day of submission of application.
Selection Procedure for Zakir Husain Delhi College – Professional Assistant Post:
- Candidates can apply on or before 20/01/2015
- No Detailed information about the selection process is mentioned in the recruitment notification
How to apply for Professional Assistant Vacancy in Zakir Husain Delhi College:
Applications on the prescribed format should reach (by hand or by post) the College Office (Front Gate Reception), Zakir Husain Delhi College, Jawaharlal Nehru Marg, New Delhi-110002 within 21 days from the date of appearance of the advertisement in the newspapers complete in all respect with self-attested copies of certificates, mark sheets, testimonials etc., along with a demand draft of Rs. 250/- (for UR/OBC) and Rs. 100/- ( for SC/ST/PwD) in favour of "Principal, Zakir Husain Delhi College"
Important dates to remember :
Last Date to Apply for this job 20/01/2015
Zakir Husain Delhi College Recruitment 2015 – ADVERTISEMENT NO.ZHDC/005/2014.
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1167 Wilmette Avenue
Wilmette IL
Bronze chain lariat with teal woven detail
Can also be worn as a belt!


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PACFA is a health promotion charity that supports counsellors and psychotherapists to provide safe, ethical and effective therapeutic services to the Australian community. We provide information to the community about counselling and psychotherapy and the PACFA National Register regulates the counselling and psychotherapy profession, ensuring high standards of professional practice and ethical conduct.
Your support will help us continue to support the counselling and psychotherapy profession to meet the needs of individuals and families throughout Australia.
Donations over $2 are tax deductible.
Donation Information
You may also proceed directly to PayPal to donate via the button below.
You do not have to join PayPal to pay via PayPal.
If you do not wish to use the online payment method above, please make your payment using one of the other payment options.
Credit card donations taken by phone.
Telephone: 03 9486 3077
Hours: Monday to Friday, 9am to 5pm
Internet Banking:
ANZ Bank, Carlton North Branch
Account: PACFA
Account: 4919-78993
Reference: YourSurname and the word "Donation"
Please send cheques payable to "PACFA"
290 Park St.
Fitzroy North VIC 3068


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Windham at Newbury
What: Northeast Athletic Conference
When: 7 p.m., Oct. 13
Where: Munn Stadium
Last year: Windham def. Newbury, 65-56
Last week: Grand Valley def. Windham, 27-18, Newbury def. Southington, 49-7
Records: Windham 5-2 (1-1 NAC), Newbury 4-3
For the record: The league championship has sailed. Both the Bombers and Black Knights have lost to Grand Valley, and it would be a stunner if anyone beat the Mustangs this year. But the playoffs are a biggie in this one, with Newbury looking for the program's first playoff berth in school history. ... This could be a fun one. A year ago, the teams combined for 121 yards and more than 800 yards of offense. This could be a similar type of game. ... Newbury is led by QB Johnny Chambers, who has run for 1,037 yards with an area-best 18 touchdowns. Anthony Harley (520) and Noah Parsons (390) can also run the ball effectively. ... Windham is big up front, which could cause Newbury troubles as the game wears on. The Bombers did a decent job of slowing down GV's Eduardo Hernandez last week. It was the other players who hurt Windham more. ... Keep an eye on Phillip Maiorca, Windham's primary back. This game could come down to attrition. If Newbury wears down, that benefits Windham. If Newbury wins, the playoffs are well within reach.
Don't miss
>>More high school football coverage
>> Read more about the Newbury Black Knights


text:
1st GLOBAL PART-TIME STUDIES CONFERENCE
Theme: Part-Time Studies: A Vehicle for Workers' Promotion, Actualisation and National Development
Dear Colleague,
We wish to specially intimate you of our conference on an area which has long been overlooked, the Workers, who are the creator of wealth and movers of the economy. At this period in the life of the nation, it is only through the ingenuity, resourcefulness and creativity of workers that Nigeria can overcome the present doldrums. As a result, workers need to be trained and retrained to be abreast of the technological innovations driven by ICT which make this conference of actuality.
Please be reminded that all abstracts should be forwarded on or 28th February, 2017, while full papers should be submitted on or before the 26th April, 2017. Only accepted full papers received on or before 26th April, 2017 will appear in the Book of Readings to be given to all participants in a CD format during registration. However, late papers, provided they are delivered at the conference will undergo peer-review to be published in Crawford Journal of Part-Time Studies
You are warmly welcome to call or text any of the indicated telephone lines below for details of any aspects of the conference including accommodation, transportation, advertisement and any other relevant information. The lines are: 0803 375 05 45; 0802 351 77 61; 0803 723 01 04; 0806 529 66 00 and 0803 721 44 20
Kindly download the attached flyer for fuller details about the conference. We look forward to seeing you at the conference. Best regards.
ADEOLA, G. L. (PhD)


text:
Company Brochure with Logo Design
Presupuesto $30-75 USD
We want experienced brochure designers to design our company [url removed, login to view] are looking for logo design along with brochure design.
## Deliverables
1) Complete and fully-functional working program(s) in executable form as well as complete source code of all work done.
2) Deliverables must be in ready-to-run condition, as follows (depending on the nature of the deliverables):
a) For web sites or other server-side deliverables intended to only ever exist in one place in the Buyer's environment--Deliverables must be installed by the Seller in ready-to-run condition in the Buyer's environment.
b) For all others including desktop software or software the buyer intends to distribute: A software installation package that will install the software in ready-to-run condition on the platform(s) specified in this bid request.
3) All deliverables will be considered "work made for hire" under U.S. Copyright law. Buyer will receive exclusive and complete copyrights to all work purchased. (No GPL, GNU, 3rd party components, etc. unless all copyright ramifications are explained AND AGREED TO by the buyer on the site per the coder's Seller Legal Agreement).
## Platform
Microsoft Publisher


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Honours Bachelor of Business Administration (Golf Management) The only degree of its kind in Canada. Three international trips. Unique co-op opportunities.
General information
Intake information
|Start date
|Fall 2018
Program description
This program provides students with a degree-level education in business management with an applied focus on the golf industry. Students will develop the knowledge and understanding of the key concepts, methodologies, current trends, theoretical approaches and assumptions to manage effectively in the golf industry. Graduates are prepared to think critically and innovatively, and to professionally apply business management skills.
Why study Honours Bachelor of Business Administration (Golf Management) at Georgian?
- Positions such as general manager, clubhouse manager, director of golf, golf professional, food and beverage manager and many off-course industry-related careers.
- Scotland and Florida excursions included in tuition
- Field trips to numerous golf properties, associations and manufacturers plus playing privileges at many area golf courses
- Unique co-op structure (three paid co-op work terms) prepares grads for management positions in the golf industry
- Co-op opportunities across Canada, the US, UK, Asia and beyond - with dedicated co-op co-ordinators to assist in job search
Connected faculty
- Instructional staff of widely connected industry experts
Golf lab
- State-of-the-art indoor golf instructional lab (Trackman, HD Golf Simulator, V1 teaching software, Quintic putting analysis)
Unique curriculum
- Industry-specific courses
- A solid foundation in business with courses in finance, marketing, management, economics and law
- Pathways to master's programs at several universities
Admission information
Admission requirements
OSSD or equivalent with
- minimum overall average of 65 per cent
- six Grade 12 U or M level courses
- Grade 12 English U
- Grade 12 U level Mathematics
Admission details
You must meet ONE of the following requirements to be eligible for admission to these programs:
Secondary school applicants:
- OSS Curriculum: OSSD or equivalent with a minimum overall average of 65 per cent with six Grade 12 U or M level courses, Grade 12 English (U) (ENG4U) and any Grade 12 U level Mathematics.
Students presenting equivalent qualifications will also be considered for admission. A second grade 12 university or university/college Mathematics course is highly recommended.
Non-Secondary school applicants (19 years or older):
- Any credit Communication course and most credit mathematics taken at Georgian College
- Equivalent courses in English and mathematics taken through secondary school or Independent Learning Centres (at the advanced or university level with a minimum overall average of 65%)
- English, Literature or Communication credit courses and most mathematics credit courses from accredited colleges/universities
* available from Georgian College. For a complete listing please contact the Office of the Registrar.
Selection process
Selection is based on academic grades and subject prerequisites; applicants must meet minimum averages to receive final acceptance.
View the Hon. Bach BusAdmin (Golf Mgmt) articulations on the Credit Transfer Centre page.
Mandatory Core Courses
- ACTG1000 Introduction to Accounting
- ACTG2000 Accounting Applications
- BSNS2001 Ethics for Business
- BSNS3000 Entrepreneurship and the Small Business Plan
- BSNS3002 Innovation Leadership
- BSNS4001 Service Excellence
- BSNS4002 Business Policy Capstone
- BSNS4004 Principles of Networking
- COSC1000 Computer Studies for Managers in Golf
- ECNM1000 Microeconomics
- ECNM1001 Macroeconomics
- FINC3001 Financial Measurement and Analysis
- GLFD1000 Golf Etiquette and Game Improvement
- GLFD1001 Rules and History of Golf
- GLFD2000 Golf Etiquette and Game Improvement 2
- GLFD2003 Sales Concepts and Applications for the Golf Industry
- GLFD3001 Agronomy for the Golf Industry
- GLFD3002 Pro Shop Retail Management
- GLFD4001 Golf Course Design and Construction
- GLFD4002 Golf Club Administration and Governance
- HRMG4000 Human Resource Management
- HSPM3000 Food Service Operations Mgmt
- HSPM3001 Event Management
- MNGM1000 Leadership
- MRKT1000 Introduction to Marketing
- MRKT1002 Marketing
- MNGM2001 Project Management
- MNGM4001 Inspiring People for / to Exceptional Performance
- HSPM4000 Food Service Control Systems
- JURI1000 Legal Aspects in Golf Management
- MRKT3001 Marketing Analysis
- BSNS2004 Organizational Behaviour
- FINC3003 Corporate Finance
- MATS2000 Business Mathematics
- MNGM1001 Management Principles
- MRKT1001 Consumer Behaviour
- MNGM4008 Management of Service-Based Organizations
- BSNS1003 Business Communications
Mandatory Non-Core Courses
- INTS1002 Introduction to Multidisciplinary Research
- PSYC1000 Introduction to Psychology 1
- PSYC3000 Applied Sport Psychology
Elective Non-Core Courses
Co-op Work Terms
- COOP1024 Golf Degree Work Term 1
- COOP2019 Golf Degree Work Term 2
- COOP3011 Golf Degree Work Term 3


text:
Kim Kardashian
Comments (7)
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ARTIST: Empty
ALBUM: Open Aeon
LABEL: Aphotic Audio
REVIEWER: Matthew J.
Sydney, Australia's Empty offer up a tempting EP sure to please fans of darker, more atmospheric EBM. While it's hardly ambient music, this CD is better suited to listening at home than stomping the dance floor; "Ghost Beside You" opens things with moody processed vocals and brooding synthesizers, and while "Blue" features crunchy beats, the emphasis is more on wispy vocals than club rhythms. EBM DJs need not fret, however, since Angel Theory provides a hard-stomping EBM remix of "Blue" that's a bit more geared to the dance floor. This is good stuff, especially suited to fans of early Dismantled and Front Line Assembly; hopefully we'll get a full-length album from these guys sooner rather than later.
Check out Empty at www.emptyoffline.com.
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Saturday, 18 August, 2018
Official site from Warner Brothers. Category: Television\Programs
City centre theatre, home to Exeter Little Theatre Company and ... Category: Performing Arts\Theatre
Offers a variety of drama, opera, musicals, dance, children's shows ... Category: Performing Arts\Theatre
Quality education, entertainment and enrichment for all ages through the ... Category: Performing Arts\Theatre
Seattle's non-profit multi-ethnic and philanthropic theatre company established in 1983. ... Category: Performing Arts\Theatre
Theatre group that mounts one to two productions each year. ... Category: Performing Arts\Theatre
Non-equity, community theater company. Season schedule, newsletter, audition notes, gallery, ... Category: Performing Arts\Theatre
A bilingual (Spanish/English) theater group based in the historic Mission ... Category: Performing Arts\Theatre
Community theater group. Information about productions, tickets, supporters, auditions, and ... Category: Performing Arts\Theatre
Official site of the rocking 60's musical soap opera. Category: Performing Arts\Theatre
Official site of the British touring production includes ticket information, ... Category: Performing Arts\Theatre
Amarillo, Texas. Lists the show schedule, and contact information. Category: Performing Arts\Theatre
Serving the Texas Hill country. Current production, board members, ticket ... Category: Performing Arts\Theatre
Non profit organization located in Delmar, with the aim of ... Category: Performing Arts\Theatre
Hinckley based amateur theatre presenting musicals, plays, drama, dance, revues, ... Category: Performing Arts\Theatre
Yearly event held in Kilkenny, Ireland. Includes performer profiles, schedule, ... Category: Performing Arts\Comedy
Professional acting community's resource for sides and audition material. Category: Performing Arts\Acting
Features acting resources including articles, news, discussion board, industry links, ... Category: Performing Arts\Acting
Includes a biography, quick facts, filmography, box office numbers, interviews, ... Category: Entertainment\People
Marko's news about movies and TV-appearances. Includes box office data, ... Category: Entertainment\People
Based in Southeastern Massachusetts. Schedule, history, education, biographies, ticket sales. Category: Music\Styles
Schedule, photographs, and links. Category: Music\Styles
A chamber choir based in the town. Includes information about ... Category: Music\Styles
Concert Violinist, Harris Shilakowsky, Director of the Bristol Chamber Orchestra ... Category: Music\Instruments
Searchable database of events in the United Kingdom and Ireland; ... Category: Music\Concerts and Events
Listings for Opera, Ballet and Classical Music Concerts across the ... Category: Music\Concerts and Events
Composers Collaborative presents contemporary music by recent and living composers ... Category: Music\Composition
Information and events listings for the Iron Horse Music Hall, ... Category: Music\Clubs and Venues
The Coliseum is the primary host of events in the ... Category: Music\Clubs and Venues
Weekly top albums and singles from around the world with ... Category: Music\Charts
Games and quizzes involving movie quotes and taglines. Category: Movies\Trivia
Official site with cast biographies, synopsis, production information, and pictures. Category: Movies\Titles
Official Site. Starring Clint Eastwood, Tommy Lee Jones, Donald Sutherland, ... Category: Movies\Titles
Official site with production details, cast information, plot outline, filmmaker ... Category: Movies\Titles
Cinemas in Yorkgate, Glengormley and Maghera. Includes information on new ... Category: Movies\Theaters
New Zealand theater chain. Schedule, contests, and online ticket ordering. Category: Movies\Theaters
Official site with plot and character information. Category: Movies\Titles
Worldwide trade organization. Category: Movies\Theaters
Worldwide underground and mainstream theater information and links. Also includes ... Category: Movies\Theaters
Sardonic reviews of new releases and video rentals. Also features ... Category: Movies\Reviews


text:
Carlito's (10th Street and Coal) is gone but there will still be New Mexican food in the neighborhood. Angel Vigil, owner of Wrap it Up, has moved her wrap sandwich business from Fourth Street and Menaul into Carlito's space in Barelas. Carlito's owner Carlos Montoya will now be able to spend more time with his family, while Angel Vigil gets the dining room area she never had in the North Valley. She's also expanding Wrap it Up's menu to include New Mexican food. Vigil is still adjusting to her new space, working to find the perfect hours and menu, but she aims to be open for three meals a day and to deliver. "This little community needs us," she said. "All we did was open the door and people are coming in. We want to take care of them." Call 342-9727 for details.
Out with Nana, in with Rosa: a popular Italian eatery changes Mamas. If you've recently driven down San Mateo south of Montgomery, then you've surely noticed the new sign over an old Albuquerque eatery at 3325 San Mateo. Rick and Rosa Matthews took over Nana's Italian restaurant in the middle of October and though the concept is the same, much is different. Rick Jr., Rick and Rosa's son, told me that his family has been in the food business for decades. His father previously ran JBs family restaurants, and Rick Jr. has cooked at 10 different restaurants in 12 years. In fact, the younger Rick told me he's lived in 29 cities in the past 24 years. But he swears he'll be here for a while, helping his dad out and leaving his mark on Rosa's menu. He recommends the lasagna. Call 884-7672 for more information.
More bubble tea coming to Albuquerque. As an ethnically Chinese, Taiwan-born native of Baltimore who is married to a Santa Fean and lives in Albuquerque, Judy Chang de Baca is the perfect person to open a Duke City franchise of Lollicup Café, a California bubble tea company. Chang de Baca said that she and her husband had long been fans of bubble tea, an addictive concoction of tea, fruit flavoring and tapioca balls. It was only recently that they came to the decision to go into the bubble tea business and Chang de Baca gave notice at Zanios Foods, a local food distributor where she had worked as chief financial officer. They decided to put Lollicup Café inside the small retail building located in front of the new Talin Market on Louisiana at Central, where their café will seat about 21 and serve mostly bubble tea and coffee drinks, but also light lunches. When construction is completed and Lollicup opens, in early 2005, it will join Café O (Montgomery and Wyoming), Fei Café (Central and Yale), and Double Bubble (Zuni and San Mateo), the city's existing three bubble tea purveyors. "I guess you can say that these are our competitors," Chang de Baca told me, "but we have really invested in the design, the product, the service and the whole thing is going to be totally unique. " Explaining how popular bubble tea is with the younger crowd, she added, "Kids these days they need a place to go where they can socialize, hang out, eat and visit."


text:
Orçamento $10-30 USD
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