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While a White Christmas in the UK may be a long shot, a sun-kissed Christmas honeymoon on the white sand beaches of the Maldives is sure to make a special end to the year.
Leading Indian Ocean resort brand Atmosphere Hotels & Resorts will step up the festive cheer from 22nd December – 2nd January across all its resorts, with each offering a tropical take on traditional Christmas festivities. In keeping with the spirit of the season, the resort group's mantra is the 'Joy of Giving', with all activities provided complimentary for guests, making them the only hospitality brand in the Maldives to refrain from charging any additional supplement towards gala events on both Christmas and New Year's Eves. Instead of winter walks, think beach-side strolls and fishing excursions, mixed with a myriad of activities, luxury accommodation and fine dining for all to enjoy.
In OBLU by Atmosphere there'll be a cocktail competition for guests to crown the 'OBLU Mixologist 2017', films under the stars and yuletide yoga on the beach. Santa will stop by the island for a dance on 24th December and there will also be live music, DJs and flaming cocktails.
At Atmosphere kanifushi, the Grand Gala Dinner on New Year's Eve will see The Spice restaurant serve their 'Bon-Appetite' menu ahead of the countdown. Prizes will then go to the best dressed couple and the best dancers, with a fireworks display to celebrate the end of 2017.
Finally, at Ozen by Atmosphere newlyweds will be treated to a Grand Indian Ocean dinner, a formal all-you-can-eat affair complete with Maldivian performers and fire dancers, a two piece live band at the Palms restaurant, morning fishing, volleyball and fitness and spin classes, immersing guests in island life.
Find out more at www.atmospherehotelsandresorts.com
Posted: Tuesday, 10 October 2017
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Posted: 31 July 2018
Newlyweds seeking a beautiful beachside getaway with luxury rooms and a fabulous spa need look no further than Rosewood Baha Mar.... read more
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The Caribbean's leading luxury all-inclusive hotel company has created a new over the water bar and over the water wedding chapel.... read more
Posted: 16 July 2018
For a bright and beautiful day why not use Candle & Cake's Party Mix Confetti on your tables. Not only does it look gorgeous it's add a little bit of pizzazz to your reception decor. Priced £2.99, from candleandcake.co.uk
Get to know Annie Cannock, editor of An Essex Wedding, with these top 10 questions.
Planning your big day? Search our comprehensive directory of service providers from your area:
From Braintree to Brentwood, Chigwell to Colchester, here are a selection of real weddings from previous issues of An Essex Wedding magazine.
The Black Pearl of The Atlantic: With dramatic landscapes and moonlike terrain, Liz McIntyre explores the softer side of Lanzarote.
Whatever worries you have regarding your big day, our experts are here to guide you through. Pose all your wedding-related queries to those in the know.
Tips on featuring your wedding day in the magazine, meeting the team and much more.
fashion news...
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Give your wedding favours extra sparkle
Jelly Belly has popped the cork on its latest taste sensation - new Sparkling Wine Jelly Belly® jelly beans!
fashion news...
Luxury accessory designer Hermione Harbutt celebrates four years in the bridal business with stunning floral spectacle
Want to get the latest photograph for Instagram? Then head to bridal accessory designer Hermione Harbutt's showroom in Kensington, London, where she is celebrating four years in the business with a fabulous floral installation.
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Blissful spa day perfect for brides
Kay Tilbury shares all the details of her relaxing day at The Spa at Bedford Lodge Hotel.
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Honeymoon in Saint Tropez
For a pampering post-wedding getaway, look no further than Hotel Byblos.
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Pantile House | Newlands Drive | Witham | Essex | CM8 2AP | UK
Tel: +44 (0)1376 514000 | Email: firstname.lastname@example.com
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Pantile House | Newlands Drive | Witham | Essex | CM8 2AP | UK
Tel: +44 (0)1376 514000
Email: firstname.lastname@example.com
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Pantile House | Newlands Drive | Witham | Essex | CM8 2AP | UK
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A back-of-house collection from the leader in salt-free seasonings
For 30+ years, Mrs. Dash® has offered bold flavor without the sodium and now our products are more relevant than ever as the demand for cleaner, healthier options* continues to rise. That said, choosing Mrs. Dash for your back-of-house seasonings is the easy part. The hard part is narrowing down the countless possibilities for bringing better-for-you ingredients to life on your menu!
Island-inspired flavor has hit the mainland in the newest addition to our back-of-house collection. Now it's easy to capitalize on the trends of regional cuisine1 and spicy food.2 Exotic spices with a trio of peppers meet a burst of citrus for a sweet heat that makes your menu a flavor destination. Use it to embolden and refresh seafood, chicken, vegetables, and more.
It's time for a delicious dash of fire. Spicy food is so hot right now with 44% of adults regularly order spicy dishes3 which appear on more than 60% of menus.4 Get in on the trend with our Spicy Jalapeño Seasoning! This fiery blend of jalapeño, onion, garlic, black pepper, bell pepper, and tomato adds a bold kick of flavor to any dish without adding salt or MSG.
Kick up the flavor on your menu with smoky heat. It's the regional flavor your guests want without any of the salt or gluten they don't. With spicy flavors like chipotle continuing to rise in popularity5, now's the time to add more heat to your dishes. This bold blend of red peppers, cayenne pepper, and chipotle chile peppers combined with onion, roasted garlic, and lime juice means just a dash makes a difference in any dish you're looking to take to the next level!
The popular flavors of Mrs. Dash Garlic and Herb Seasoning Blend take any dish from bland to bold. This savory blend includes more than 20 herbs and spices such as zesty garlic, oregano, parsley and freshly ground black pepper. Use it to add salt-free flavor excitement to poultry, beef, pasta, bread and more.
Citrus flavors help to bring dishes to life. From the first taste, this seasoning thrills the taste buds with a zesty sensation balanced with a subtle peppery kick. Lemon peel is blended with cracked black pepper, coriander, oregano, and other spices to make any dish livelier from chicken and fish to the new trend of veggie-centric6 dishes.
Say hello to the original blend that started the Mrs. Dash sensation. Each spice is hand-picked for a full-bodied taste. As our very first salt-free blend, it has been a favorite for years and continues to be used in kitchens everywhere. An all-purpose, versatile blend of 14 savory herbs and spices including onion, black pepper, parsley, basil, orange peel and tomato adds flavor excitement to any dish, including this recipe that meets the street-food trend.7

subset: commoncrawl


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I am an Italian American, second generation born in the USA. I love my country and I am very proud to be an American but I am also extremely proud to be of Italian heritage. When we were young, we would say there are two types of people, Italians and those that wished they were. I do not say that anymore, after all I am an adult, but secretly I still believe it.
I believe that Italian food is the best. Its simplicity and the amazing flavors are again, in my opinion, without equal. Our history of artists; Leonardo Da Vinci, Raphael, Donatello, Sandro Botticelli cannot be equaled. Entertainers, could there be a question? Sinatra, Dino, Caruso, Pavarotti, Lanza, Como and the list just keeps on going. Not in my opinion!!!
I have been to Italy three times. My first time when I was only 7 years old with my Nana and Nono (grandparents). That is me in 1955 next to my Nana with her hand on me just to be sure I didn't fall off the stairs or poke my eyes out with the sword.
Phyllis and I have made two trips with a fourth one coming up in a year or two. Of the cities we have visited, Venice is my favorite, I could give reasons one after the other but I think i's fair to say it just speaks to me. Speaks to me in a way that no other city anywhere ever has. What about Roma, is it not worth a trip? It is very much worth not just one visit but multiple visits.
Modern and old, past and present go side by side, all the time. Whether you are in Rome for 3 days, 3 weeks or 3 months, be prepared to step into the world's biggest open air museum. You can decide to follow the typical tourist paths or you can be lucky or brave enough to go off the usual tracks. One way or the other, Rome will seduce you and it will hardly leave you indifferent. It will surprise you like a beautiful middle aged woman that has still plenty to offer and whose beauty is just been merely blurred by time passing by.
Rome is one of world's most photogenic cities - not surprising when you remember what's here - the Vatican, the Trevi Fountain and the Spanish Steps ...Roma is one of the truly great cities in the world.
I loved walking around Rome all day but at night, at night Rome becomes ROMA. The people come out to play and as Dino sings about they walk down the avenues, two by two, romance seemingly always in the air.
The smells of food floods the air and you can hear wine glasses clicking as people toast each other and life.
Life is to be lived, enjoyed, savored and you cannot really do all that without love, not if you're italian. By the way, if you're in Roma and in love, than what nationality you are does not matter. At those moments in Roma we are all Italians.
Day or night you will enjoy Roma and if you do not, I feel a sadness in my heart. Not for Roma, but for you because as you walk around these ancient streets and among these beautiful people you feel a warmth, a love of life, a friendliness that makes you want to come back again and again. Because you see, the best part of Roma are the Italian people. These wonderful people who are passionate about everything, especially food, vino and love!!
If you travel, then go to Italy. Visit Roma and all the ancient historical sights. But what will make you want to come back to Roma is not those buildings but instead the people of Italy. They are truly special.
As in all places, you will enjoy Roma better if you take someone you love to share it with you.
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Joe Coutts
This character is 13 when his mother is raped. He kills his mother's attacker with the help of his best friend.
Bazil Coutts
This character is a tribal judge who does what he can to gain justice for his people and for his wife when she is raped.
Geraldine Coutts
This character is a tribal enrollment specialist, who struggles to deal with an attack and rape.
This character lives with his father and brother since his mother died. He is killed in a car accident trying to see the girl he loves.
Linden Lark
This character received a kidney transplant from a twin and is a cruel and evil person who attacks and rapes a woman because she helped a woman he loves.
Linda Wishkob
This character was abandoned by her mother when she was born because she was deformed, and she was raised by an Indian...
This section contains 300 words
(approx. 1 page at 300 words per page)


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I am a real estate broker (DOL 39666, AgencyOne Realty LLC) and also a real estate attorney (WSBA #8103).
I offer something that most brokers cannot: I can also be your attorney. There is no extra charge for that if you list with me.
When you ask brokers legal questions, most will wisely say "I can't answer that question because I am not a lawyer". Well, I am a lawyer, and I can answer legal questions. You can save money and not hire an attorney, but you might find that you are "in pretty deep" when you were not expecting it. If I am your listing agent, I will be advising you from the beginning.
Often non-standard addendum need to be drafted. Most brokers will wisely say, "I can only fill in standard forms. I can't draft non-standard MLS documents because I am not a lawyer". Well, I can prepare non-standard forms. I also help For Sale By Owner FSBOs. If a buyer and seller have found each other without the services of a broker, they can hire me to do escrow setup. I can represent either the buyer or the seller, but not both.
Agents advise sellers to retain an attorney when they expect multiple offers. There are more and more multiple offer deals now days. It makes sense for your listing broker also to be your real estate attorney, with no extra charge for the legal counsel.
I have a varied background in real estate law and mortgage law. I ran an escrow department in my law office for twenty years. I ran Deal Mortgage Corporation for four years. I have written, reviewed, escrowed, sold, or closed hundreds of deals.
Feel free to call me if you think I might be able to help. I do not charge for telephone inquiries.
James Robert Deal
Broker, DOL # 39666
Attorney, WSBA # 8103
425-771-1110, 888-999-2022
Looking for the perfect home in the perfect place? Chances are you'll want to check here first.


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High Point through the YMCA is an incredible way for us to reach a neighborhood of 8,000 working class families desperate for the Gospel. BLDG 28 goes out every last Saturday of each month to the YMCA, providing hot dogs, fruit, and water for the families. Through relationship building and now the addition of the Gospel Project curriculum for kids, we are seeing Gospel progress made in this neighborhood. Please come out and partner with us on this day! If you have any questions, please reach out to email@example.com. Please sign up for a food item to bring by clicking here.
Join us on Sunday mornings at 9:15a.m. & 11a.m. for our worship gatherings.Learn Morenextnext
The best way to get plugged in, Home Groups meet throughout the week in various local areas.Find a Groupnextnext
Student Group meets at BLDG 28 on Wednesday nights at 7pm. Get your teen connected!Learn Morenextnext


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You're going to love the new assortment of Tillandsias that have just arrived from sunny San Diego. Janet recently located a wonderful new grower that promises to keep us supplied with a wide variety of happy and healthy plants.
I'm sure you're familiar with Aeranthos, Balbisiana, Brachycaulos, Bulbosa, Capitata, Chiapensis, Harrissi, and Ionantha varieties, but how often do you come across Mallemontii, Recurvata, Straminea or Stricta? Not often enough I bet!
There are even a couple varieties of Tillandsia Usneoides – more commonly known as Spanish Moss.


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With the end of 2012, we wanted to share a few of our favorite thank you notes from students in our community. Our Education & Community Outreach programs reach tens of thousands of students in the Hartford region, and like everything we do at the HSO, it would not be possible without support from our friends like you.
So, our thanks to YOU, our subscribers, concert attendees, donors and advocates.
If you'd like to make an end-of-year gift to the Hartford Symphony Orchestra, you can do so securely online. Your gift will give us the resources to continue bringing music to everyone in our community, including our friend who writes below, "When I grow up, I want to play all the instruments you have." That's the kind of enthusiasm we like to see!
Happy New Year!


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Bmp21 Plus Label Printer Brochure Page 2 BMP21-PLUS
O O Automatic-label formatting for wire wraps, patch panels, terminal-blocks, cable flags and general banner labels O O Drop-lock-and-print materials O O Passed shock and vibration testing per MIL-STD-810G Method 5.16.6 S4.6.5 O O Rechargeable Li-ION battery O O Tape widths 0.25" to 0.75" O O 70 total material parts O O Label grabber holds label after cutting O O 104 symbols for electric, smart home, safety and datacom O O 2-year warranty BMP 21-PLUS Printer Kit Catalog #: BMP21-PLUS-KIT1 Kit includes: printer, hard case, label cartridge, Li-ION battery, power cord and lanyard BMP 21-PLUS Printer Catalog #: BMP21-PLUS Printer includes: quick start guide, label cartridge and lanyard (batteries not included) Accessories Available: Multi-Functional Tool Catalog #: BMP21-TOOL Heavy-duty magnet plus a flashlight and retractable stand. Magnet Attachment Catalog #: BMP21-MAGNET Heavy-duty magnet affixes printer to metal surfaces for hands-free printing. Li-ION Battery Pack Catalog #: BMP21-PLUS-BATT Li-ION battery ensures the power to print even on-the-go. AC Power Adapter Catalog #: M-AC-110937 Power printer from wall outlets. Doubles as a battery charger. Hard Case Catalog #: BMP21-PLUS-HC Includes foam inserts and space to hold up to 6 cartridges or accessories. TOUGH on the Outside. SMART on the Inside.Previous Page


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We are a non-profit organisation and entirely reliant on donations and volunteer energy to continue our work.
If you believe reforestation and education is important, we'd be grateful if you could help us do more on both fronts.
Be a Tree Hero
Email us a photo of you in your favourite green location, like Simon over here and tell us why you think world needs to plant more trees. Our graphics team will get all creative and add your quote to your photo and give it pride of place in our gallery of Tree Heroes.
Subscribe to Our Newsletter
Our quarterly digest is guaranteed to put a smile on your face. It's packed with updates on how your donations are helping impoverished communities in Kenya and planting trees that are improving the health of our planet!
Become a Member
A simple, yet powerful way to be part of our community and get those all important trees in the ground. We've a lovely handful of benefits and goodies too!
Organise a Fundraising Event
Whether you fancy doing a sponsored swim, skydive or something else, we'd love to help you get things rolling. Drop our fundraising team a line with your idea and we'll let you know what we can do to assist.
Like Us On Facebook
This ones nice and easy, just go to Facebook.com/WordForestOrg and give us some social media love!
Follow Us On Twitter
If you're a Tweep, you'll be able to give us an RT at Twitter.com/WordForestOrg.
Share What We Do
Seen something inspirational? Share it with your friends!
Take a Look at Our Partnership Scheme
Corporate Partners have assisted our projects with a beautiful mix of finances, resources, data and time. If you've got something to add to the pot, drop our Partnership team a line.


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The WOD Life
The WOD Life - Mobility Compression Floss Bands - Extra Long
or make 4 interest-free payments of
$17.48 fortnightly
$89.95 $69.95
All you need is:
1) An Australlian visa or master card; 2) To be over 18 year of age; 3) To live in australia To see Afterpay's complete terms, Visit https://www.afterpay.com.au/terms
3 Ships for FreeBuy 3 or More items marked "3 Ships For Free" and those items ship for FREE!
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Product description
Not just a voodoo band but a Mobility Compression Floss Band!
If you want the big momma of Mobility Compression Bands, then this monster is for you!
Coming in at 8.53 metres and stretching to over 21 metres, this large Mobility Compression Band has the ability to wrap entire limbs. This is 4 TIMES the length of the standard Mobility Compression Band!
The Mobility Compression Band is an indispensable performance tool for every athlete that is aiming to mobilise in as close to the actual movement you are performing as possible. Compression bands can aid in improving range, restore joint mechanics and unglue matted down, previously injured tissue. By compressing the swell of tissues and joints, a compression tack can work to perfuse tissues that have grown to be cold and stiff after injury.
It's difficult to find techniques that are effective and can actually be applied to a working movement. Because compression band techniques can be done while essentially performing the movement the athlete is trying to change, it's result on sliding surface and restoration and tissue mobilisation is without comparison. The Mobility Compression Band is an essential performance tool in injury prevention and recovery. Compression tack and flossing works on many levels.
Because the Mobility Compression Band can be used while actually performing the movement the athlete is trying to change, its effect on sliding surface and restoration and tissue mobilisation is unmatched.
- Length: (8.53m)
- Width: 2" (5cm)
- Material: Natural Latex Rubber – will stretch 150% of length. (21.3m)
3 Ships Free: This product qualifies for '3 Ships Free' - Simply purchase three or more products from the 3 Ships Free Collection and those products will ship Express AND Free for orders within Australia.
Australian Orders only. Conditions Apply. Any products purchased in an order outside the '3 Ships Free' Collection may attract a shipping charge. See the full collection here.


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Dean Foods (DF) announced its WhiteWave-Alpro division has filed to spin-off into a separate company called WhiteWave. The IPO is expected to raise up to $320 million by selling 20 million Class A shares at about $14 to $16 each. Dean will still own 150 million Class B shares after the spin-off.
Dean is spinning-off WhiteWave to unlock the value of the company. WhiteWave has experienced strong growth over the last 5 years, but it has been hidden underneath Dean. WhiteWave makes Silk soy milk, Land O'Lakes and Horizon Organic.
I did a quick read of the filing, and it seems like Dean is undervalued even though it is up 13% today.
I have initiated a position at $16.97, but will do more due diligence today and break down the analysis tomorrow.
Disclosure: I am long Dean Foods (DF)


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The origin of the word "scuttlebutt," which is nautical parlance for a rumor, comes from a combination of "scuttle" to make a hole in the ship´s hull and thereby causing her to sink - and "butt" a cask or hogshead used in the days of wooden ships to hold drinking water. The cask from which the ship´s crew took their drinking water like a water fountain was the "scuttlebutt". Even in today´s Navy a drinking fountain is referred to as such. But, since the crew used to congregate around the "scuttlebutt", that is where the rumors about the ship or voyage would begin. Thus, then and now, rumors are talk from the "scuttlebutt" or just "scuttlebutt".
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
|Guru Spotlight
|Patricia Walters-Fischer


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Now go and make interesting mistakes, make amazing mistakes, make glorious and fantastic mistakes. Break rules. Leave the world more interesting for your being here.
— Neil Gaiman
Now go and make interesting mistakes, make amazing mistakes, make glorious and fantastic mistakes. Break rules. Leave the world more interesting for your being here.
— Neil Gaiman
The only reason people do not know much is because they do not care to know. They are incurious. Incuriosity is the oddest and most foolish failing there is.
— Stephen Fry
Conversation a friend of mine who is currently in Ireland had with some lady there:
Irish woman: Where are you from?
Her: From the Netherlands.
Irish woman: How long are you staying in Dublin?
Her: Actually, I'm going to live here!
Irish woman: Oh, are you marrying an Irish guy?
Her: Haha, no, I'm gonna work at Google.
This made me happy.
I am obsessed with other people's words. Passages from books, lines from movies, lyrics (Bob Dylan's "Forever Young"!), sayings and proverbs; anything quotable (All The Jon Stewart All Of The Time!). I'm so obsessed, in fact, that there's a category on this blog just for Words & Wisdom. So obsessed that I have a Pinterest board that currently holds 165 quotations I liked or enjoyed. I also have Word documents filled with lines from movies and TV shows because I always think I might be able to use them one day. For what, I honestly don't know. Sometimes I think I am this much into what others have already said, rather than putting a thought into words myself, because English isn't my first language. And I'm not very good at pinpointing the essence of a thought, anyway. Others will forever better express what I'm trying to say. Part of it is surely that I love reading and writing and words in general.
So naturally, I could never chose a single favorite quotation.
In high school they wanted everyone in the graduating class to put a quotation under their yearbook picture, and it took me a couple of months to decide. I ended up with: "Never look down on anybody, unless you're helping them up." Which is a nice sentiment, and probably a good general rule to live by. But it seems oddly specific, doesn't it? I still feel proud not to have gone for "Every journey begins with a single step" because that seems to be everyone's favorite saying. Also in high school, my best friend at the time, whom I had sort of grown apart from in our final year or so, gave me a card that said "Good friends are like stars. You don't always see them, but they are always there." It's a bit cheesy but it really meant a lot to me at the time.
If I had to pick an all-time favorite now, it would be a tie between Max Ehrmann's Desiderata (read the whole thing, it's lovely), especially the last part:
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be cheerful. Strive to be happy.
… and these lines from the poem that Tolkien wrote for Lord of the Rings (although, again, the whole poem is great):
All that is gold does not glitter,
not all those who wander are lost.
I'm not sure that it's such a good omen that I begin NaBloPoMo by telling you how much I prefer others' words to my own. But I shall not give up just yet! I shall be happy and cheerful instead…
Do you have any favorite quotations?
I think there is a lot of pressure to be happy all the time. I don't think it's one's natural state to be happy all the time. I think it's okay not to be happy all the time. It makes the happiness all the better.
— Anderson Cooper
I lose days in determining
how hours should be spent.
— Ralph Waldo Emerson
It is impossible to live without failing at something, unless you live so cautiously that you might as well not have lived at all – in which case you fail by default.
— J.K. Rowling
She said she usually cried at least once each day, not because she was sad, but because the world was so beautiful and life was so short.
— Brian Andreas


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Most of you are probably dreading going outdoors this winter season as the season started much earlier than anticipated. Hopefully, after last year, many have realized that preparing for the cold winter months can go a long way. Especially when thinking about the home, vehicles, and our health.
Preparing the Pipes
One big problem that occurred last year in many of the homes was the bursting of pipes. The important thing to remember is to take care of these pipes beforehand. Exposed pipes outdoors or those in unheated areas of the home need to be wrapped up. Garden hoses should also be removed from the outside faucets of your home. If there is water left in the hose it will freeze over time and expand, possibly causing damage to your home. These pipes can expand, crack, and/or burst causing extreme damage to your home. Make sure to check your basements and areas where the pipes are most susceptible to the cold. Also, make sure to check your home throughout the season, to identify any leaks, cracks, or air coming in.
Winterize Your Car
With long periods of driving in our city, there are multiple things to keep in your car for any weather. Some things to keep in an emergency kit are:
- Flashlights/extra lights
- Batteries
- Antifreeze
- Windshield washer fluid
- Blankets/insulation
- Plastic bags
- Small tools
- Extra clothing
- Extra snacks
- Most importantly, change your car tires to adequate winter tires!
Keeping these supplies in the home is also important for those frequent snow days. If you remember last year, many homes lost power for weeks at a time so keeping these supplies will help your own home and others that may end up staying with you.
The Common Cold & Flu
The common cold is a viral infection of the upper respiratory tract and there are many different viruses that can cause a cold. The flu, on the other hand, can be more dangerous than a cold as it can have more severe symptoms.
Every year individuals can get vaccinated to prevent the flu and this is highly advised for those at high risk such as seniors and young children. The flu spreads easily in the winter months because the cold temperatures cause the droplets from coughs and sneezes to remain longer in the air. This allows for droplets to become easily transferred between individuals.
Keep the Kids Healthy
There is no easy way to prevent the flu and children are more vulnerable to contracting these illnesses than healthy adults. There are methods to help prevent common illnesses in the winter especially in children. Regular hand washing is the most important and effective method to prevent getting sick. With children, their hands should be washed consistently before and after using the toilet, before and after meals/snacks, and when they leave areas with significant person and surface contact such as playgrounds, other homes, and child centres. It is also imperative that adults wash their hands when they are in contact with children because they can pass on germs easily to these children.
Children tend to touch their faces constantly and the germs they contract can be quickly passed to their mucous membranes and absorbed into the bloodstream. If your child does attend a daycare centre then ensure that there is an appropriate policy to keep any sick children at home if they experience symptoms of the flu. Try to boost your child's immunity naturally by providing healthy snacks, and making sure they are getting plenty of sleep and enough physical activity even during the winter months.
Back Pain in the Winter Months
Does your joint pain get worse in the winter months? Many individuals experience more pain during the winter months and can find it quite deliberating. To put it simply, the cold temperature can actually shrink tissues causing them to pull on nerve endings resulting in joint pain. The cold temperatures cause the nerve endings to be really sensitive and the muscles tense up.
It is difficult to actually prevent the joint pain during winter months but there are methods to consider. Keep yourself bundled as much as you can so your muscles stay warm and females can also use retail body shape wear to help minimize muscle contraction. Doing body stretches in the morning and/or evenings or doing regular exercise will help relieve tensed up muscles. Keeping your muscles active is important because without much activity, the muscles become stiff and with movement comes the joint pain. You could also take more nutrient supplements that will help your joints. Also, using a heated pool for exercises or using a warm Jacuzzi can help reduce joint pain.
If you struggle to find a routine you can also seek physical therapy to maintain regular activity and a good fitness level.
Back Injuries from Shoveling Snow
Back injuries are very common in the winter months resulting mainly from shoveling snow. But back injuries can be prevented if done in the proper way.
Make sure your shovel is adequate – with a curved handle or adjustable handle to decrease painful bending and make sure to bend your knees only slightly and arch your back slightly. Using lightweight plastic blades will also reduce the strain especially with heavy snow. Another way to help reduce strain is to warm up your body before shoveling snow. You can perform stretches to keep your back flexible before shoveling. Remember that shoveling snow is a strenuous activity and can be great exercise for the body but this activity can also be detrimental to the body. Those who have heart conditions or are not able to withstand strenuous exercise should avoid shoveling snow.
Enjoy the winter months with family and friends and through preparation and awareness, you can ensure a safe, healthy, and fun winter season!
Jeavana Sritharan is a PhD Student in Medical Science at the University of Toronto. She is currently working with Cancer Care Ontario with the Occupational Cancer Research Centre and is the Co-Founder of the webpage, Health Perspectives. Contact email: email@example.com


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Wool Blanket "Sheep"
This adorable jacquard blanket is very warm, soft and lightweight. Made of pure quality sheep wool, it is very good at maintining warmth and should not cause any allergies or skin irritation. Jacquard is great to use and the two-sided woven picture will not fade or rub out. Treat yourself to a pleasure of enjoying the warmth and cosyness that this blanket spreads.
Colour Squared...
36,00 €
Cotton Baby Blanket
10,50 €
Brown Squared...
36,00 €
You may also like...
Wool Blanket "Sheep"
Material: 100% wool.
Measurements: 130 x 200 cm.
Product care:
Recommended to hand-wash at 30oC temperature. Not recommended to iron and chlorine bleach. Can be dry cleaned.
No customer comments for the moment.


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Sustainable Nanomaterials/Solutions. Life cycle impacts. New Business Models and the Nanotech Company of the Year Award.
At NanoForum we create meaningful encounters around the most important topics for our future.
With a highly relevant audience, including policy makers, investors, world class scientists and entrepreneurs, NanoForum is the most important meeting for the Scandinavian Nano community.
Prepare yourself for a mind-blowing journey in the smallest of worlds. Confirmed speakers so far: Vinnova, Volvo, Akzo Nobel Specialty Chemicals, Gaia (Finland), Uppsala University, Chalmers University and the Thought Expansion Network (Great Britain). Please visit the event page for more information.


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What is happening in G6 ESL?
|Mon 15
|Tues 16
|Wed 17
|Thurs 18
|Fri 19
|EAP Quiz
|Current Events: Gellert, Theodor, Simon, Raphael
SS Assessment
Science Test
|MS Idol
In EAP students will work on:
- Take a vocab and sentence structure quiz (B block)
- Prepare for a speaking assessment in coming up in 2 weeks
- Review vocabulary and concepts in SS & Science
- Prepare for the SS assessment on the Materials Economy
- Continue to read Social Issue books to support English
Students will work on planning and creating their Social Issues storybook. You can also work on this at home.
You should know all the terms related to the materials economy, which include: extraction, production, distribution, consumption, disposal and sustainability. You should be able to explain the positive and negative effects on each component of the economy.
Students will review the vocab and concepts related to plate tectonics for an assessment this week. Make sure you can plot precise coordinates on a map!


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Mandya District Central Library was established in the year 1975 on 2nd of March, in accordance with the provisions of the Karnataka Public Library Act of 1965. In each of the seven taluk headquarters in Mandya, there are branches of this library.
The District Library Authority is an organisation of the Government. The Deputy Commissioner of the District is its chairman and the District Librarian is the Secretary. The other members are some officers of the Government and local citizens interested in books and libraries. The Authority has resources of its own. The Local Municipal and Panchayat organisations contribute a part of their tax collections to the authority
District central library and its branches provide different services to the public like - Reference service, text books, services to students, Newspapers, periodicals and borrowing of books. Books pertaining to competitive exams are also available. At present the district central library has branches as follows:
City central library authority has been constituted for the city of Mandya as per the provisions of K.P.L. act. City library Authority has to provide library services to public at different extensions of Mandya City.
The City Central library has a building of its own and it plans to establish a children's multimedia library for which the building construction is under progress.


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Gil Nelson Documents, 1953-1955
Gil Nelson reported aboard Abbot in 1953 as a newly minted ensign just out of the Merchant Marine Academy, and he left the ship in 1955 as a lieutenant (junior grade). Like all officers in the Cold War, he amassed vast quantities of paperwork in a personnel folder known as a journal.
The documents listed below represent a sampling from a journal about an inch thick. These papers predate xerography and shipboard computers, so some of the forms were typed with translucent onion paper using several layers of carbon paper to make simultaneous (and blurry) copies. Others were printed in purple on ditto machines. Some were mimeographed on cheap paper that by now has turned chestnut brown and is decomposing. For legibility, we converted some of the forms to black and white images.
Like all destroyer officers, Gil handled a variety of tasks. He navigated, investigated petty crimes, stood watch, decoded secret messages and performed myriad other tasks. And, as it is with all sailors, the day came when he left Abbot — duly recorded in his journal.
One highlight of Gil's tenure aboard Abbot was the world cruise of 1954, which began and ended at Newport, Rhode Island. This generated paperwork, of course, including a detailed itinerary and authority to wear sundry medals and ribbons for activities near China and Korea. Such cruises become part of an officer's résumé.
Promotions are a big part of navy life, and the first for an ensign is usually to lieutenant (junior grade). Word of the promotion came from the President of the United States via NavPers form 548, a flimsy piece of onion paper that belied its role as the first big stepping stone in a Cold War naval career. Gil was in Yokosuka, Japan, when he got the word, and the paperwork.
Many thanks to Gil for sharing his journal.
Here is a sampling of documents from Gil Nelson's years aboard Abbot. We have omitted forms that contain the sorts of personal data that can lead to identity theft.
- Appointment as naval ensign
- Orders to report aboard Abbot
- Officer data card
- Assignment of duties aboard Abbot
- Officer muster roll and assignments, September 1953
- Top Secret clearance
- Cryptographic clearance
- Training and operations schedule, February and March 1955
- Officer and chief petty officer watch bill, February 1955
- World cruise itinerary
- Award of medals and ribbons
- Record of leave taken
- Promotion to lieutenant (junior grade)
- Relieved as navigator
- Orders to depart Abbot


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It's time once again for the Wintergreen Summer Music Festival and Academy! The festival features symphonic and chamber concerts over a four-week period from July 8th to August 6th. It also attracts first-rate musicians to participate as performers and educators, as part of the Wintergreen Summer Music Academy.
Here are excerpts from my recent chat with Artistic Director Erin Freeman about this year's festival.
Yours in good music,
Mike Goldberg
Classical Music Host, 88.9 WCVE


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Rihanna's Valerian Premiere Dress Was So Big It Deserved Its Own Seat
While RiRi absolutely SLAYED this look, it looks like she also killed her turn in Valerian , too. "I'm new to movies, so Luc was very patient and I appreciated that". A range of A-listers also showed their support for the movie, with Cara's pal Kendall Jenner spotted in a Djula dress with Le Vian jewellery, while her older sister Poppy Delevingne looked lovely in a black sequin Zuhair Murad number which she accessorised with Giuseppe Zanotti shoes and a Chanel bag.


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19, 02, 2015
Wow such gorgeous colour nail varnishes and what an amazing price! Love the lipstick too 🙂
Oh wow I can't believe how cheap these are when they look so lovely! Perfect for spring, I love pastel colours!! I'm actually looking for some new nail varnishes in these sorts of colours so will have to get some! Great photos, all very pretty to look at!
They are such a great brand, I will always recommend them. You don't need a hefty price tag to be a great product xx


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Though Christmas events are spread throughout the city, the Central Business District is arguably your most festive destination this season. Most notably, NOLA ChristmasFest at Ernest N. Morial Convention Center is offering 11 days of fun from December 21 – 31 to celebrate the season.
You'll find ongoing Christmas-themed events like a Kringle Carousel and carnival rides, giant inflatables, an indoor skating rink, children's crafts, a life-size maze, an ice slide, and much, much more. More than one million holiday lights will keep the whole scene twinkling, and you can even go on Christmas Day!
Days and Times for NOLA ChristmasFest:
December 21 – December 31, 2017: 11:00 a.m. – 9:00 p.m.
Christmas Eve: 11:00 a.m. – 5:00 p.m.
Christmas Day: 2:00 p.m. – 8:00 p.m.
New Year's Eve Day: 11:00 a.m. – 5:00 p.m.
Go Green
One of the hallmarks of this holiday festival is its real, live Christmas trees. Branches of firs and pines hang heavy with elaborate decorations and lights — it's definitely inspiration for your own tree at home. But what's different than your typical tree is the size: these giant Tanenbaums range from 10 to 15 feet.
NOLA on Ice
ChristmasFest is home to the city's only indoor skating rink. And it's a big one. Clocking in at 52 feet by 140 feet, this indoor rink comes alive with holiday magic. Think wintry snowflake decor and plenty of Christmas lights. You can BYO skates, but don't worry, they have them available to rent as well for sizes Youth 9 through Adult 14. Don't forget to bring your own socks!
More Family Fun
Kids will love meeting Santa and Mrs. Claus along with other holiday characters at NOLA Christmas Fest. If you dare, join in on a friendly snowball fight and weave your way through a wintry maze. Snap pics of the New Orleans-themed gingerbread house exhibit (not unlike some of our real architecture in the Garden District), or bounce your way through giant inflatables. The Clauses, crafts, cookies: all the Christmas essentials are right here at NOLA ChristmasFest. Get your tickets here and head on down! Happy holidays, y'all!


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It's a new year, a new start and I'm running the first Fashion Startup Lounge of the year. Whether you're a fashion startup, emerging designer or just thinking of starting up, you're invited to the Lounge focusing on empowering, inspiring and supporting you to on your journey.
The fashion industry is highly competitive and unless you have contacts or thousands of pounds, starting up a business is near enough impossible and a scary thought. Not to mention searching for credible fashion events, run by experts aren't affordable and hosts aren't industry experts, it's all a nightmare.
As a Qualified Business and Marketing Practitioner specialising in fashion, I've witnessed the division in the fashion industry, as a result, I left my city job working with global brands and today I support those who don't have £10,000 to startup and need affordable expert support. That's exactly why I started The Fashion Startup Lounge.
I'm on a mission to support women to startup and it got me thinking, why not do an event to empower women to startup and celebrate emerging women in fashion.
The Lounge
The evening focuses on empowering you to stop procrastinating, supporting and encouraging you to start that successful business in a fashion. I will help you get started with free practical advice on where to get started, how to tackle your initial challenges, a clear action plan for your next steps and leave feeling motivated and energised. Yes, I share my golden nuggets, so you launch a fashion business with confidence and have the best chance of succeeding long-term. Also, you get time to wind down after a long day and meet other inspirational ladies in the same shoes as you.
I've deliberately chosen The Bermondsey Square Hotel. It's a relaxing environment, where you can unwind after a long week and literally feel 'At Home'. No-one's being left out, I'll make sure of that! I will be there to meet every one of you personally and make you feel comfortable.
Book Your Place Today
You wouldn't go to an unqualified doctor or specialist, so why do it to your future investment, yourself and your business?
Come and join me at the #startuplounge. There are only a few, so be sure to book your space today.
I genuinely look forward to supporting you to become the Chanel of your niche.


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so both B and C grew 1/2 inch while we were on vacation... i know it seems like nothing but that's in 2 weeks! all that photosynthesizing during the summer really showed on these two..
even more amazing was color explosion that happened in my garden while we were gone and the sun was shinning... it was like a color explosion... too bad i don't have before shots to really drive home how different it looks from when we left... picture this but all green...
Tuesday, August 4, 2009
add heat.... and things grow
1 thoughts:
- ♥Rocío♥ said...
Your sweet kids are so Adorable!
and Oh my that garden looks so beautiful in color!
- August 14, 2009 at 9:06 PM
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Friday, October 31, 2008
Happy Halloween!
In honor of the holiday, I'd like to share pictures of the pumpkins we carved this year. We decided to go with a theme near and dear to us here at Chez Marshmallow: Nintendo.
Boo the Ghost
The man himself: Mario!
Happy Halloween everyone!
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Thursday, October 30, 2008
A Last Grab at Summer
Summer is over. I have to admit it, even here in sunny Florida. It was less than 40 degrees when Hubband left for work this morning, and that's probably the third day in a row. It's time for squashes, pumpkins, mushrooms and apples, and gone are the days of melons and berries.
Just two weeks ago, though, I made one last stand for summer's bounty, and it was wonderful.
T & J were coming over for dinner, and I decided it was a perfect opportunity to try making some ice cream. I've had my eye on a recipe of
for quite a while now: a Balsamic-Roasted Strawberry Ice Cream. Mmmm! I love drizzling fresh berries with a little aged balsamic for dessert, so when she posted the recipe back in June, I was immediately intrigued. I rearranged it just a bit, and I must say, it came out fabulously. I used a mix of sugars to macerate the berries before roasting, and followed
Shirley Corriher's
advice about letting scalded milk rest, even after cooling. The ice cream churned up beautifully, with a super-creamy texture and no over-crystallization. It was so flavorful that I didn't even drizzle the reserved berry juice on top; we saved it to slather onto french toast the next morning.
The picture isn't great, but that may be because I was too impatient; taking pictures is a fiddly business when all you want to do is eat your new favorite ice cream!
Balsamic-Roasted Strawberry Ice Cream
Adapted from Brilynn of
I personally think that brown sugar is much better with strawberries than white, for depth of flavor. Next time I will most likely use 100% brown sugar in this. This makes about 1 1/2 quarts.
2 lbs strawberries
2 1/2 Tb granulated sugar
3 Tb brown sugar
3 Tb balsamic vinegar
Preheat your oven to 350 F. While it warms, wash and pat dry the strawberries and remove the green hulls. Cut any very large berries in half. Place the berries on a baking sheet with sides (half sheet pan) to keep all the juices in, and then toss them with the two kinds of sugar. Let the berries macerate in the sugar for half an hour, then toss them with the vinegar. Bake for 35-40 minutes, or until the berries are completely squishy and there is lots of juice in the pan. Let cool completely.
Custard Base
3 egg yolks
1 C heavy cream
1 C whole milk
2/3 C granulated sugar
1 tsp vanilla extract
1/8 tsp table salt
Combine the milk and cream in a heavy saucepan and heat to a scald, or around 175 F on a candy thermometer. While the milk is heating, whisk together the egg yolks and sugar in another bowl until they are pale and airy. Slowly add a large spoonful of hot milk to the egg/sugar mix, and whisk to temper. Add two more large spoonfuls, whisking after each, and then pour all of the tempered egg mixture into the saucepan with the rest of the hot milk/cream. Continue heating and stirring until the custard thickens enough to coat the back of a spoon. Remove from the heat, add the vanilla and salt, stir, then pour through a fine sieve to remove any egg protein that may have clung to the yolks. Place in a bowl and let cool. Once cooled, cover and chill for at least 4-12 hours to allow the scalded milk proteins to rest.
Once both berries and custard are cooled and rested sufficiently, strain the strawberries over a bowl to catch the juices, and combine the juices with the custard base. Reserve the berries. (You can also reserve a few spoonfuls of berries with juice at this point for topping, if you're so inclined.) Pour the custard into your ice cream machine and churn according to their instructions. 3-5 minutes before the ice cream is finished churning, add the berries to incorporate them into the custard. When finished churning, the ice cream will be more like a soft-serve consistency. I recommend freezing it in an airtight container for a few hours to firm it up, but it will be delicious either way.
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Monday, October 27, 2008
House Guests
Things have been very busy in the Marshmallow household for the past two weeks, and that has meant not blogging as frequently as I had
. I'm sorry! We've had house guests for the last two weekends, and being as nit-picky as I am, that means that I want everything to be just so...of course, it never is, but I do try.
This past weekend our house guests were Hubband's parents, so I (attempted to) pull out all the stops. I tried something new with my go-to apple pie recipe, baked scones, made cannelloni with homemade pasta, and whipped up some of
Jude's Honey-Whole Wheat bread
to go with my chicken salad. That was before they even got here on Thursday night. During the weekend, I also made a big batch of
shirred eggs
, Hubband grilled rainbow trout and corn on the grill, and I put together some light and fluffy buckwheat pancakes. We also took advantage of Orlando's large selection of restaurants and dined out two nights.
Back to the baking: I made scones on Thursday morning, both because I know my guests enjoy them and because there is a scone recipe in my Tartine cookbook that I've been eyeing for some time. It is the recipe for their much-touted buttermilk scones, with Zante currants. I decided to rearrange things just a little, and used dried unsweetened Bing cherries instead, as well as replaced half of the all-purpose flour with whole-wheat pastry flour.
The scones baked up moist with a wonderful texture and some flaky layers. It's a little hard to describe these scones; they were dense and substantial, but didn't sit in the belly like a rock the way so many often do. I really liked the addition of the whole-wheat flour, both for nutrition and flavor, and am curious how they would turn out using 100% whole-wheat pastry flour. Next time I would add more citrus zest, and would maybe try orange instead of lemon.
Buttermilk Scones
Adapted from Tartine
The original recipe calls for Zante currants. I used cherries, but these could easily be made with blueberries, raspberries, apricots, or raisins. If you fresh fruit, freeze it before adding it to the dough so the pieces don't leak juice and dye the dough as you mix. I think that next time, I will increase the amount of citrus zest, but I am listing the original amount here. I find it much faster to place a bowl on my kitchen scale and weigh out all of my ingredients, so those are the measurements I've included here.
100g (3 1/2 oz) Dried unsweetened Bing Cherries
340g (12 oz) All-purpose flour
340g (12 oz) Whole-wheat pastry flour
15 mL (1 Tb) Baking powder
3 3/4mL (3/4 tsp) Baking soda
100g (3 1/2 oz) Granulated sugar
6 1/4 mL (1 1/4 tsp) salt
255g (9 oz) Unsalted butter, very cold
375 mL (12 oz) Buttermilk
5 mL (1 tsp) Grated citrus zest
45 mL (3 Tb) Unsalted butter, melted
Large crystal sugar such as Demerara for sprinkling
Preheat the oven to 400 F and line a baking sheet with parchment. If using dried fruit, plump it by placing it in a bowl and adding enough warm water to cover, then let it sit for ten minutes. Sift together the flours, baking powder, and baking soda into the bowl of a stand mixer with paddle attachment. Add the sugar and salt and mix, then cut the butter into small cubes and scatter them over the dry ingredients. Pulse the mixer on and off until you have pea-sized lumps of butter throughout the flour. You don't want to break up the butter too much, so keep an eye on it. Add the buttermilk, zest, and fruit all at once and mix gently on low speed until you just have a dough that will hold together. You should still have some visible bits of butter in the dough. Dust a work surface lightly with whole-wheat flour and turn the dough out onto it. Use your hands to gently shape the dough into a rectangle that is 18" long, 5" wide and about 1 1/2" thick. Brush the top with melted butter and sprinkle with sugar, then using a dough scraper or long chef's knife, cut the dough into 12 triangles. Place on the prepared baking sheet and bake 25-35 minutes, or until the tops are lightly browned.
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Whole Wheat
Sunday, October 19, 2008
Birthday Baking
Last week was a busy baking one for me. I made several different nibbles for Mom's Book Club meeting, and then it was my sister's birthday. After I pestered K a few times about what kind of cake she would like, (having silently and unofficially declared myself 'birthday cake maker' for everyone, including myself) she finally gave me ultimate leeway, saying only "Surprise me. Make whatever you want....but...I do like chocolate..." As if I could somehow forget.
I originally planned on devil's food cake with a meringue frosting, but decided to keep looking around for ideas. I came across
chockylit's Cupcake Bakeshop
(now, sadly, 'closed') and began to browse, just looking for tips on meringue frosting. Instead, I came across a recipe for Samoas Cupcakes, based on the classic Girl Scout Cookie Samoas, which also just happen to be K's absolute favorite. After wavering for a minute, I realized that I had to make them for her.
A brown sugar butter cake base, with a teaspoon of homemade caramel tucked inside, topped with dark chocolate ganache, a soft thick layer of toasted coconut and condensed milk, and then drizzled with more caramel and ganache; they are an intricate and rich treat best eaten with a fork and a cup of coffee.
They were tasty. Real tasty. I think they would have been even better had we not all been incredibly full after a fabulous brunch at La Coquina, touted as the best brunch in the Orlando area.
Happy birthday K! I hope you enjoyed the cupcakes as much as I enjoyed making them for you.
I followed chockylit's recipe pretty closely, so I will just link to it
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Birthday Cake
Tuesday, October 14, 2008
More Chicago Eats
Well, after our little intermission of homey goodness, it's time to get back to this backlog of travel food.
Imagine yourself transported to the Midwest, to a historic, blue-collar city that loves teams sports and neon green relish. Imagine yourself in Chicago.
You get up one morning while you are there, and because you have done some research before leaving home, you know there is good breakfast to be had at a place called the
Southport Grocery & Cafe
. You hightail it there and find friendly folks, good coffee, and a happy little store.
You then glance at the menu, and are blown away by choices. Cupcake pancakes, made from their award-winning cupcake batter. Stuffed French toast, great-looking hash, delectable sounding omelets, breakfast bruschetta, Mexican-influenced steak & eggs, baked oatmeal, and something called a Grown-Up Pop-Tart.
You decide to go big, and between yourself and your spouse, order Cupcake Pancakes, a Rosemary Ham, Gruyere, Mushroom, & Leek Omelet, a piece of griddled Coffee Cake, and the mysterious Pop-Tart.
The Pop-Tart is a warm piece of folded bread-like pastry, filled with mascarpone cheese, berry preserves, and vanilla walnuts. Mmm. You are shocked that no one has thought of this before. You then consider the fact that maybe someone has, and somehow neglected to give some to you. This thought is equally shocking.
You then move on to some griddled sour cream and walnut coffee cake, which has been sliced in half, slathered with cream cheese, put back together, and slapped on the griddle until a warm layer of caramelized crustiness forms on the bottom. Spicy with cinnamon, and with cream cheese that is wisely left unsweetened, this is absolute comfort food. The rosemary ham omelet is good, but not quite as bold as the baked goods, although it provides a much-needed savory counterpoint. The cupcake pancakes are exactly that: cupcake batter slapped on a griddle. They are sweet and cakey and fun, and don't need any syrup, although it is provided.
At some point you manage to roll yourself out of Southport, thinking that if you lived nearby, you'd hang out there all the time. You go check out an aquarium and a museum, and highly enjoy your nerdy self.
Eventually, some hours or days later, or perhaps it was the day before, (the lingering effects of sugar coma make it all blend together) you decide you cannot leave the Windy City without having consumed a hot dog. Because you love television, and have wasted many hours of your life watching it, you remember an interesting place called
Hot Doug's
: The Sausage Superstore and Encased Meat Emporium, located in this same city. You decide to make your way there, and on arriving only 40 minutes before closing time, find a line that winds out the door and halfway down the block. You feel secure in the knowledge that it's got to be good, and you wait. Service is fast, and you are ordering only 15 minutes later. You order a Dog, char-grilled, with everything, which translates to a Chicago-style hot dog, poppy-seed bun, neon relish, and all.
Your spouse nearly has a fit trying to decide, (in their defense, the menu is huge, and there are always at least 5 specials) and eventually goes big again, ordering a Jamaican Jerk pork sausage with passionfruit mustard and fried plantains, a Kobe dog with Cinci-style chili, mustard, and cheddar, and a Wild Boar sausage with spicy mustard and cheese-stuffed peppers. You decide to pass on the duck-fat fries, although they are tempting.
The dogs are all excellent. The Chicago-style is classic, with the wedge of pickle and a touch of celery salt. The Cinci-style chili on the Kobe dog has the requisite hint of cinnamon, and the spice of the wild boar sausage toppings is good; hot, but with great flavor. Your spouse also vouches for the deliciousness of the Jerk dog, which you pass on trying.
You again manage to roll yourself outside and return to your hotel, where you nap before heading to a late dinner reservation...
To be continued!
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Chicago dog
coffee cake
Hot Doug's
Southport Grocery
Friday, October 10, 2008
Samgyeopsal...Sounds Good to Me!
I was perusing Andy & Loey's
Only Planet
blog last week, on a day that I happened to be trying to plan the week's menu, and came across their posts about Korea. (If you've never checked out Only Planet, go for it. It's a blog all about doing
that thing I could never do
, selling it all and going around the world.) In their posts, they mentioned enjoying a dish called Samgyeopsal, which I (of course) proceeded to look up. It happens to be a popular Korean dinner dish involving slices of grilled pork belly, served in lettuce leaves with rice and a dipping sauce. I decided that it sounded like a novel use for my homemade bacon, and penciled it in.
A few nights later, Hubband grilled thick slices of bacon and wedges of onions while I boiled some long-grain brown jasmine rice and sauteed mushrooms with ginger, garlic, and sesame oil. We bundled the bacon, onions, and mushrooms into lettuce leaves along with sliced scallions and bean sprouts, and served with the rice and some (very) hot chili sauce for dipping.
Delicious! It was a great, fast dinner for a weeknight, and a nice departure from typical dinner fare. I've made lettuce wraps before with a chopped or ground chicken filling, never bacon. Traditional Samqyeopsal is made with unmarinated, uncured pork belly, but I really liked the smoky flavor of the bacon with with crisp veggies and spicy sauce.
This recipe is highly adaptable depending on how many mouths you're feeding, so I'm not going to give many concrete measurements. This is simple, delicious food.
Thick-sliced bacon or uncured pork belly
Mushrooms, e.g button or cremini
Sesame Oil
Mung Bean Sprouts
Lettuce leaves (Boston/Butter is my favorite for wraps, but Iceberg works too)
Hot Sauce/Sriracha/Gochujang
Cut onion into wedges through the root, which will help them stay together on the grill. Brush them lightly with olive oil, then place them on a preheated grill over indirect heat. After a few minutes, add the strips of bacon, and cook until bacon is heated through and onions are softened and have nice char marks. If using uncured pork belly, be sure pork is completely cooked. Remove to a plate and cover with foil to keep warm. Saute sliced mushrooms in a hot skillet until shrunken and golden, using a little cooking spray if necessary to keep them from sticking. When close to finished, add minced garlic and ginger. (I used about 1 1/2 tsp of each for a pint of mushrooms.) Add toasted sesame oil to taste. (I used about 1/2 tsp.) Place bacon/pork belly, onions, mushroom mixture, sliced scallions, and bean sprouts in lettuce wraps, and serve with rice and hot sauce.
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Bean Sprouts
Lettuce Wraps
Monday, October 6, 2008
A Taste of Home
As much as I love to travel, to explore new places and find the best of their cuisine (or at least attempt it), I love coming home again even more. I could never be one of those people that sell everything and go around the world for a year; I need the safety and the calm of a home base, somewhere to retreat and recharge my batteries. Traveling makes me a bit anxious no matter how much I plan, and too much traveling in a short time really wears me out.
In that spirit, let's take a break from these posts documenting all of our recent travel, and talk about something homey and comforting. How about eggs?
I made these eggs a few weeks ago, between two of our trips, and I think it's time to make them again. They are technically called shirred eggs; "an egg baked or broiled in a buttered cocotte, or small dish, until the white is set and the yolk is liquid". In this case, they are baked atop a bed of creamy spinach, scented with a little nutmeg and parmesan, and after baking are topped with some garlicky breadcrumbs for crunch. They were warm and soft, homey and comforting, and just the thing to recharge the batteries.
Shirred Eggs with Spinach
adapted from Williams-Sonoma Breakfast
The spinach could be prepared in advance and refrigerated, but baking it while still well-chilled would increase baking time. This could be gotten around by just blanching, squeezing, and chopping the spinach in advance, so the next step would warm the chopped spinach back up before baking. I used individual cocottes simply because I had them. Baking in an 8 1/2" round gratin dish or similar shallow container should take about 18-20 minutes. Adding lardons of bacon to the spinach mixture would be nice as well.
1 1/2 lbs spinach, well rinsed and stemmed
1 small onion or 2 medium shallots, finely diced
1 Tbs unsalted butter
1/2 C heavy cream
1/2 C freshly grated Parmigiano Reggiano
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
4 extra-large eggs
Garlicky Bread Crumbs
Fill a large saucepan 3/4 full with water and bring to a boil over high heat. Lightly salt the boiling water and then add the spinach, cooking until just wilted, about 2 minutes. Immediately drain in a colander and rinse with cold water to stop the cooking. When cool enough to handle, squeeze out as much water as possible, then chop coarsely. Preheat the oven to 350 F and butter your chosen baking dish. Place the empty saucepan back on medium heat and add the butter, then the diced onions. Cook until the onions are translucent. Add the chopped, drained spinach to the onions and cook until any excess moisture has evaporated. Stir in the cream, cheese, a pinch of salt, freshly ground pepper, and nutmeg. Cook until thickened, about 2 minutes. Remove from the heat and place the spinach in the prepared baking dish or portion evenly among 4 cocottes. Smooth the top of the spinach mixture, use the back of a large spoon to create 4 depressions in the spinach, then crack an egg into each. Carefully transfer the dish or dishes to the oven and bake until whites are almost set and yolk is runny, 8-20 minutes depending on baking dish size. Remove while the whites are still a little jiggly, as they will continue cooking outside the oven. Top with a few tablespoons of breadcrumbs.
Garlicky Breadcrumbs
This is a recipe to play with. I used whole-wheat dry breadcrumbs, but you could just as easily use white or sourdough, and fresh breadcrumbs would work perfectly too.
1 Tbs unsalted butter
2 medium cloves garlic
3/4 C breadcumbs
Mince garlic very finely. Heat butter in a small saucepan over medium-low heat, and when melted, add the garlic and cook until fragrant, about 30 seconds. Add breadcrumbs and stir to combine. Stir often to prevent garlic from over-browning, and cook until breadcrumbs are crisp and golden brown. Use immediately or cool and store in an airtight container at room temp for up to 24 hours.
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Shirred eggs
Wednesday, October 1, 2008
An Evening at Alinea
Last weekend, Hubband and I took a trip to Chicago for food and football. He is a longtime Bears fan, and has always wanted to watch a game at Soldier Field.
We started planning this trip more than 6 months ago, and I can't really remember what came first, the food or the football. Did we talk about Alinea first, and decide to go to a game while we were in Chicago, or was it the other way around? I actually think it may have been food first. We originally read about Alinea in some magazine article detailing the cruel irony of Chef Grant Achatz's battle with tongue cancer, as well as his innovative molecular-gastronomy cuisine. Eventually we heard more and more about the restaurant, (on the list of Top 50 restaurants in the world, James Beard Award winner) and decided we should go at some point, and then this trip came into being. We knew we wanted to go in late September to catch a Bears game before it became too cold (I get cold very easily, and tend to shiver in a very conspicuous and uncontrollable fashion) and Hubband called in June to find out when the reservation books for September would be open. He was told to call July 1st, 10 am central time, to try for a booking for last weekend. He called July 1st at about 10:04 am, and an 8:45pm booking was all they had left. Needless to say, we were stoked about getting it.
We got into Chicago around 2 on Friday, went to our hotel, took a little nap as it was going to be a late night, freshened up, and got a cab to the restaurant. Happily, we were aware in advance that there is really not much of a sign for the restaurant, which is accessed through a set on nondescript matte black doors in a brick building. The door was opened for us, and we found ourselves looking down a very interesting hallway. The left wall was normal and painted grey, but the right-hand wall was painted white, softly lit with pink, and was an undulating shape that gradually brought the hall to a narrow dead end. As we slowly walked, and gawked, an automatic stainless steel set of doors inset in the left hand wall opened, and we were inside. We were a few minutes early, so we gladly chose some seats near the kitchen in which to wait. I, of course, peeked as much as possible without making a fool of myself. (Hopefully.) I think my favorite part of the kitchen was the wall on which Chef's sketches of each course were taped. Those rough sketches, done with a Sharpie marker, were translated into some of the most whimsical, elegant, and thought-provoking food I've ever experienced.
Within just a few minutes, we were led up a lovely stainless steel and glass staircase to a softly lit room decorated in shades of black and pale green. We sat at a large table of black wood, on a black velvet banquette that was very comfortable, as you would hope to find in a restaurant where your meal may take 4-5 hours.
There are only two dinner choices at Alinea: a 12-course tasting or a 24-course tour. About 70% of their guests do the 12-course, and if you would like the 24, you are asked to notify them when you make the reservation. I'm sure you can guess which one we went with. We also decided to do the wine pairing with the meal, which Chef had added a few things to, so in the end, we had 26 courses, 11 wines, and 5 types of bread.
I couldn't resist bringing a camera, but I also couldn't find the courage to bring the big SLR (which I should have, someone at another table had one, AND a tabletop tripod!) so it was back to the old point-and-shoot. I also didn't want to use any flash. I apologize for any dim photos, as well as any that are less than crystal clear. The room, as I mentioned earlier, was softly lit; bright enough to enjoy what you are eating and be totally comfortable, but not perfect for photos. A photo of each course, with explanation, can be found by clicking on the flickr icon that's now in the left sidebar and navigating to the Alinea set.
Some of my favorites:
Course #2: Aromatic eating utensil-lemongrass. Topped with a tiny, briny Kumamoto oyster, chive, seaweed, yuzu, and sesame. A one-bite wonder.
Course #4: Cauliflower with multiple coatings, 3 gels, and apple soup. Divine. I could eat this every day, and be completely happy.
Course #5: Yuba bean curd, fried, wrapped with tender butterflied shrimp and a tiny bit of citrus peel and chive, sprinkled with sesame, and accented with a miso dipping sauce. FANTASTIC. I loved this course. Crunchy and salty, with sweet tender shrimp and a hint of spice in the sauce, it was just perfect. These should be served everywhere, in giant baskets like breadsticks.
Course #9: Beef, Beer, and Peanuts. Braised beef short rib under a translucent sheet of Guinness beer, with broccoli puree, fried broccoli, shaved broccoli stalks, fried peanuts, mustard, and pink peppercorn. So good. Hubband really enjoyed this course. It may sound like an awful lot of broccoli, but no preparation of it was overpowering. The peanuts added great textural contrast.
Course #17: Wagyu beef over maitake mushrooms and smoked dates, drizzled with Blis extra-aged sherry vinegar, finished with fennel pollen. So nice. Tender, buttery beef, paired with the earthy, powerful mushrooms and sweet dates, it was soft and luxurious.
Every course was precisely thought out, and each presented us with something to think and talk about. Although some courses were not necessarily to our taste (pine ice cream!) we enjoyed the experience and the conversation that they stimulated. Our 26-course meal took about 4 hours, and I can't find praise high enough for the food, the service, or the company. It seemed every detail in this restaurant was given the same attention as the food. Even the air-conditioning vents were covered with diffusers, so no chair was in the path of a cold breeze. (If you recall the earlier note about my uncontrollable shivering tendencies, you understand why I notice these things.)
(My one quibble? The coffee. This was an expensive meal, as I'm sure many of you already know. This is a once-in-a-lifetime experience for most of the guests who go there, and if someone is paying that much for a meal, I think coffee after dinner should be included or complimentary, not $6.00.)
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Molecular Gastronomy
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