text:
I used my truly random number generator...my son, to pick a number between 1 and 35 and he decided on 6 for the win! Congratulations to Maggie Muggins, you are the winner and get your choice of cookbook. I've already sent you an email asking for your pick so let me know soon and I will order you your book!
Thanks again to everyone that entered and read my Mofo posts! I have really enjoyed participating and reading everyone else's blogs and can't wait for next year.
Thursday, November 1, 2012
Wednesday, October 31, 2012
October Vegan Food Swap
This month I was sent goodies from Maggie in Newfoundland. I didn't realize Maggie was in Newfoundland though until I received my parcel and it was all packed snugly in pages from The Telegram (local paper). It was nice to see since I remember it from growing up there and gave me that "awww I miss home" kinda feeling. Maggie sent me her recipe for Pumpkin Spice Granola and I immediately made it just because it sounded so good. My mom is seriously in love with this stuff, she won't stop talking about it and how amazing it is. I think she is hinting she wants me to make more...what do you think?
Maggie also sent me:
- Patak's Garlic Paddadums: I have seen these at the grocery store and have never bought them because I will admit I had no clue what they were. I am glad she sent them! Next time I cook up something with Indian flavours these will be getting used.
- a bag of Cinnamon Crunch Somersaults: I have never tried these either and they are so good! The bag is gone now since we all loved them. I left them on the kitchen table and every night after supper we would all have a few and they quickly disappeared.
- a few Tazo Refresh tea bags: I am a non-caffeinated person, crazy I know but that stuff makes me jittery in the worst way. I really appreciated the herbal tea as I am turning into a tea person lately. It made a great after dinner tea with the mint.
- a pack of Panda All-Natural Soft Licorice: Lucky me since I love black licorice. I know it's one of those love it or hate it things but I love it! I really enjoyed this little treat too!
- a bag of Rhythm Superfoods Kool Ranch Kale Chips: I love me some kale chips and these are no exception. I have tried some of the flavours from Rhythm Superfoods before but Kool Ranch was a new one. Very tasty!
Thank you so much Maggie! I really loved it all and my mom says thank you for sending the granola recipe! I love it too so thank you from me too!
As always, if you would like to join in, check out http://meshell.ca/blog/veganfoodswap/ for details and sign up sheet.
- Patak's Garlic Paddadums: I have seen these at the grocery store and have never bought them because I will admit I had no clue what they were. I am glad she sent them! Next time I cook up something with Indian flavours these will be getting used.
- a bag of Cinnamon Crunch Somersaults: I have never tried these either and they are so good! The bag is gone now since we all loved them. I left them on the kitchen table and every night after supper we would all have a few and they quickly disappeared.
- a few Tazo Refresh tea bags: I am a non-caffeinated person, crazy I know but that stuff makes me jittery in the worst way. I really appreciated the herbal tea as I am turning into a tea person lately. It made a great after dinner tea with the mint.
- a pack of Panda All-Natural Soft Licorice: Lucky me since I love black licorice. I know it's one of those love it or hate it things but I love it! I really enjoyed this little treat too!
- a bag of Rhythm Superfoods Kool Ranch Kale Chips: I love me some kale chips and these are no exception. I have tried some of the flavours from Rhythm Superfoods before but Kool Ranch was a new one. Very tasty!
Thank you so much Maggie! I really loved it all and my mom says thank you for sending the granola recipe! I love it too so thank you from me too!
As always, if you would like to join in, check out http://meshell.ca/blog/veganfoodswap/ for details and sign up sheet.
Around the World in 80 Plates: Lebanon
Again, for this entry, I had to ask for my mom's help and the recipe I used is from World Vegan Feast. This time it was Yellow Semolina Cake with Lemon Syrup (Sfoof) from Lebanon. As the name would indicate, it is made with semolina flour and is soaked with a lemon syrup after it's baked. It also has a traditional ingredient of turmeric to give it a bright yellow hue (and no joke, it's yellow!). Bryanna says in the header of the recipe that she added the less traditional lemon flavouring to the cake and a lemon syrup as well but I think it was a great addition. I love lemon cakes, they may just be my favourite of all the cakes so when I read over this recipe, I knew I had to try it.
It goes together quite quickly with the assistance of a stand mixer and the top is studded with slivered almonds which makes it quite pretty. I also love that it will hold for a few days though I'm not sure how long it will last around here. This cake is seriously moreish. It is dense and moist and full of lemony flavour. It's surprisingly not as sweet as I would have imagined with the syrup poured over top. Its just right. Mac loved it too and the fact that we are eating cake at 10:30 am too!
Also, you have until tomorrow morning at 10am EST to enter to win one of nine cookbooks (you get to choose). It is open to anyone, worldwide and all you have to do is leave a comment on this post (http://threeandahalfvegans.blogspot.ca/2012/10/around-world-in-80-plates-finland.html).
This is my final Vegan Mofo post, I hope you enjoyed it as much as I did. I found some great new blogs to follow and ate a bunch of delicious food thanks to some wonderful vegan cookbook authors. I do plan to keep up on the trip around the world just not at this pace. Hope you will come back to join me for those as well!
Tuesday, October 30, 2012
Around the World in 80 Plates: Turkey
I quickly tasted a piece once I had just one tossed in the sugar to keep it from sticking to me and it was delicious and sticky and nutty with the addition of the walnuts. I swear my imagination went wild finally getting to taste what I had dreamed about when I was a little girl. I could now see why Edmund was taken with the White Witch since she kept bribing him with candy. I had (and still do have) a very overactive imagination as a kid and loved being pulled into another world of magic and fairy tales. I have very deep attachments to these books even still and can't wait until I can read them with Mac.
Monday, October 29, 2012
Around the World in 80 Plates: Greece
This next post features all kinds of yummy Greek food from Vegan Eats World and The 30 Minute Vegan's Taste of Europe but I'll let you in on a little secret...it was enjoyed all the way back at the beginning of the month for our Thanksgiving feast (better late than never right). Around this house there is always the usual discussion of what to make for big meals, you know, your Thanksgiving, Christmas, Easter kind of meals. These meals always feature certain things in most families and these things get repeated every year in the name of tradition. This tradition I have thrown out the window, not because I can't recreate these things (because I can!) but just because I don't want to make the same thing year after year. I've decided to honor tradition in a different way, every year for these meals, I will make something awesome that takes a bit more time and effort than I am willing to put in on any other day and most importantly, I will share it with my family. When you really get down to it, that is the part you love about those big holidays. Sitting around the table and sharing time with your family and friends and enjoying each other's company. There, I got that out of the way...on to the food!
This year, I went with a Greek themed meal using recipes I knew I loved from testing for Vegan Eats World. It had been awhile since I made any of them so I was really looking forward to it too. I decided the centrepiece of this meal would be the Tomatoes and Peppers (though I left it at just tomatoes) Stuffed with Dill Rice or Yemista. Like I mentioned, I skipped the peppers this time but only because I bought a big flat of Ontario tomatoes at Costco, both are equally delicious! The filling is super flavourful in these, full of walnuts, fresh herbs and onions/garlic. They are impressive to serve but really are easy to make but shhh...let them be wowed!
I also made the Lemon Garlic Roasted Potatoes which are also quick and easy but super yummy! Kiddo loves these big time too. Another hit at the table this Thanksgiving was the Greek Creamy Lemon Rice Soup. Everyone loved this as a starter with the veggies, beans and rice seasoned with dill and oregano. Also on the table for our feast were some souvlaki soy curls. I have yet to really write down and perfect this recipe but basically I soak and drain/squeeze the soy curls then marinate them in lemon juice (fresh squeezed really works best here), lots of garlic that I finely grate (like a whole head), a big pinch of dried oregano and some salt and pepper. Then all you have to do is pan fry them until they are golden and a bit crispy on the outside. I always taste a few as I cook and adjust the seasoning as I go. I served these up and made sure to have lots of thick Greek style pitas, sliced tomatoes and red onions and some homemade tzatziki too. To make the tzatziki, I pressed out some of the homemade yogurt from Artisan Vegan Cheese until it was thick and creamy in my Tofu Xpress. Then I added one small Lebanese style cucumber that I grated finely and the juice that came out while grating, a splash of lemon juice, about a tablespoon of fresh minced dill, one glove of garlic grated finely as well with a bit of salt and pepper to taste. It was perfect too, kinda of dry like goat's milk tzatziki would be but still creamy and it was excellent with the soy curls and potatoes too.
I also added in something new that I have never tried, Dolmas, from The 30 Minute Vegan's Taste of Europe. I had picked up some vine leaves in a Middle Eastern market recently and the only thing that came to mind was dolmas. They were similar in filling to the tomatoes in that it was rice based but they were different. I was a little hesitant at first about eating a leaf but I decided to say what the heck and go for it and they were so worth the chance. They were especially good dipped in the tzatziki too.
And of course there was dessert and what better dessert to have with our Greek feast than Hazelnut Orange Blossom Baklava from Vegan Eats World?? This is some seriously delicious baklava made with a mix of butter and olive oil and I swear I will never go back to any other way of making it. The nuts and the syrup mix together to make a sticky sweet nutty flavour party. Plus it looks pretty too, right?!
This year, I went with a Greek themed meal using recipes I knew I loved from testing for Vegan Eats World. It had been awhile since I made any of them so I was really looking forward to it too. I decided the centrepiece of this meal would be the Tomatoes and Peppers (though I left it at just tomatoes) Stuffed with Dill Rice or Yemista. Like I mentioned, I skipped the peppers this time but only because I bought a big flat of Ontario tomatoes at Costco, both are equally delicious! The filling is super flavourful in these, full of walnuts, fresh herbs and onions/garlic. They are impressive to serve but really are easy to make but shhh...let them be wowed!
|Stuffed Tomatoes with Dill Rice
(from Vegan Eats World)
I also made the Lemon Garlic Roasted Potatoes which are also quick and easy but super yummy! Kiddo loves these big time too. Another hit at the table this Thanksgiving was the Greek Creamy Lemon Rice Soup. Everyone loved this as a starter with the veggies, beans and rice seasoned with dill and oregano. Also on the table for our feast were some souvlaki soy curls. I have yet to really write down and perfect this recipe but basically I soak and drain/squeeze the soy curls then marinate them in lemon juice (fresh squeezed really works best here), lots of garlic that I finely grate (like a whole head), a big pinch of dried oregano and some salt and pepper. Then all you have to do is pan fry them until they are golden and a bit crispy on the outside. I always taste a few as I cook and adjust the seasoning as I go. I served these up and made sure to have lots of thick Greek style pitas, sliced tomatoes and red onions and some homemade tzatziki too. To make the tzatziki, I pressed out some of the homemade yogurt from Artisan Vegan Cheese until it was thick and creamy in my Tofu Xpress. Then I added one small Lebanese style cucumber that I grated finely and the juice that came out while grating, a splash of lemon juice, about a tablespoon of fresh minced dill, one glove of garlic grated finely as well with a bit of salt and pepper to taste. It was perfect too, kinda of dry like goat's milk tzatziki would be but still creamy and it was excellent with the soy curls and potatoes too.
|Greek Creamy Lemon Rice Soup
(from Vegan Eats World)
|Souvlaki Soy Curls (my little improv recipe) and
Lemon Garlic Roasted Potatoes (from Vegan Eats World)
|Homemade Tzatziki
I also added in something new that I have never tried, Dolmas, from The 30 Minute Vegan's Taste of Europe. I had picked up some vine leaves in a Middle Eastern market recently and the only thing that came to mind was dolmas. They were similar in filling to the tomatoes in that it was rice based but they were different. I was a little hesitant at first about eating a leaf but I decided to say what the heck and go for it and they were so worth the chance. They were especially good dipped in the tzatziki too.
|Dolmas (from The 30 Minute Vegan's Taste of Europe)
|Put it all together!
And of course there was dessert and what better dessert to have with our Greek feast than Hazelnut Orange Blossom Baklava from Vegan Eats World?? This is some seriously delicious baklava made with a mix of butter and olive oil and I swear I will never go back to any other way of making it. The nuts and the syrup mix together to make a sticky sweet nutty flavour party. Plus it looks pretty too, right?!
|Hazelnut Orange Blossom Baklava (from Vegan Eats World)
Sunday, October 28, 2012
Around the World in 80 Plates: Poland
Again I hit up my copy of The 30 Minute Vegan Taste of Europe for inspiration and found Stuffed Cabbage in the European Fusion section of the book. While different versions of these stuffed cabbage rolls are served all over the world, they are considered serious comfort food in Poland. From my internet searching I found out in Poland they would be called Gołąbki which means little pigeons referring to their size. I seriously loved cabbage rolls but I haven't made them much since being vegan so I was super excited to try these out. I enlisted my mom to help me with them to speed up the process and was happy I did when we decided our cabbage needed a little help letting go of its leaves. They were not coming off without cracking so we boiled a big pot of water and put the giant head of cabbage in there. That was the easy part...the harder part was how to get the giant, now boiling hot, head of cabbage out of the pot! It was tricky and involved us both, some kitchen utensils and two oven mitts but we got it out of there. The filling was quick and easy to make but we did make a quick substitution for the tempeh it called for on account that my mom won't touch the stuff. We decided to add in chopped walnuts in their place and it worked perfectly. They added a nice textural contrast and flavour. The sauce was tasty but there really wasn't enough of it so we had to add more, about another two times the recipe. I served them up with some homemade sour cream and steamed veggies to the whole family, in-laws included and everyone loved them. I even convinced Mac to give them a try figuring he would quickly change his mind but he ate up almost a whole one. They really tasted just like what I loved before, hearty, filling, savoury with a bit of sweetness from the tomato sauce. I loved the dill in them and did served them with a bit of homemade sour cream as well that added a nice richness to them. They probably could have been baked a bit longer than the recipe stated but that might differ based on your cabbage. It's definitely a recipe I will be revisiting sometime soon!
Friday, October 26, 2012
Around the World in 80 Plates: Ukraine
You know those things that you've always heard about but never tasted and you think you aren't going to like them so you never try them? One of those for me was always Borscht. I was always curious about it but since my experience with beets had always been pickled when I was younger I thought "how could that make a yummy soup?" but again...I was wrong! This has been my experience since becoming vegan for so many things. The borscht I made is less traditional since it is usually made with beef or pork broth but it still features beetroot and other veggies that are found in recipes. The recipe I used is actually from The 30 Minute Vegan Taste of Europe and it did come together quite quickly. I started supper late and was worried about it taking a long time but it really was around 30 minutes once I did the 15 minutes or so of prepping. It is flavourful and warming like a good soup should be. My mom commented that it doesn't taste like beets but I got the earthiness of them in there. Like I said, we were both raised where pickled beets are on every supper table and I had never had them any other way until very recently. I made a homemade sour cream to served with it that was sort of an amalgam of different recipes I have tried. I quickly mixed homemade yogurt with Vegenaise, a splash of lemon juice and some fresh dill and put a small dollop in the borscht. It really added something too so I recommend it if you are trying this out.
I had thought ahead about supper a bit though since I also wanted to make Pampushki to serve alongside it. I knew right away that I was going to use Megan's Homemade Newfoundland White Bread recipe for the buns. I had been eyeing it since she posted it and now was the perfect time to try it. I followed all the directions in Megan's recipe up until the shaping where I just shaped it into small buns and placed them into a well greased 9" cake pan then I followed again to rise a second time just to the top of the pan and baked in a 400F oven for about 30 minutes. While they were baking I mixed up some olive oil, about six big cloves of minced garlic, a generous tablespoon of fresh dill and a touch of salt and pepper in a small bowl. When the buns came out of the oven I immediately brushed them with the garlic/dill oil and served them warm along with the borscht. They were so good! The bread was soft and moreish and the garlic and dill on top was perfect. Even my five year old loved it and was eating up that raw garlic like there was no tomorrow. My mom on the other hand scraped it off but loved the buns. And I literally had to tear Ryan away from the pan. This bread recipe is perfection Megan!! Thank you for sharing it!
Don't forget, there is still time to enter to win one of nine different cookbooks, including The 30 Minute Vegan Taste of Europe. Just head over to this post (http://threeandahalfvegans.blogspot.ca/2012/10/around-world-in-80-plates-finland.html) and leave a comment to enter before November 1st at 10am EST. It is open to anyone in the world!
Thursday, October 25, 2012
Around the World in 80 Plates: Russia (cont)
Another dish from Russia that I couldn't resist were Piroshki! I am a huge fan of pierogi and these are similar but baked (or fried) in a yeasted bread dough instead. The idea was totally intriguing to me and Mac was on board as soon as I said they were like bread and potato together. My mom, however, was a bit skeptical. She wasn't sold on the whole mashed potato inside bread but I thought I could sell her on them once they were made and she saw how good they looked.
I searched online for a recipe and found a few for the dough that all varied. Most had egg, butter and milk so I had to put my veganizing skills to work. I went with this recipe in the end (http://russianrecipes.net/piroshki/) and it worked out well I think. I followed it to the tee subbing Earth Balance buttery sticks for the butter it called for, soy milk in place of milk in equal measure and for the 2 eggs called for, I went with a 1/2 cup of homemade yogurt (of course, recipe from Artisan Vegan Cheese). I mixed it up and let it rise and it really did make a soft, smooth dough that was easy to work with. Rolling it out and cutting the circles was exactly the same as making pierogi so I was all set for that. The fillings they suggest in the recipe I used were meat, mushroom or buckwheat but I decided to go with potato. I made a big batch of mashed potatoes using Yukon Gold potatoes and once they were boiled and drained I added a big handful of finely sliced green onions, a generous tablespoon of minced fresh dill and another 1/3 cup of homemade yogurt. It was seriously the most delicious mashed potatoes ever. I really recommend you try the combo of flavourings even if you don't want to go through the fuss of making the piroshki. The yogurt itself is the best thing to add since it gives you a slight tang in them like if you added sour cream or buttermilk. Seriously...amazing...you need to try it! I decided to bake my piroshki instead of frying so after stuffing and sealing them up, I placed them on a baking sheet that I sprayed with oil and then sprayed the tops as well. Usually they have an egg wash to give them a golden colour but I skipped trying to sub that so mine are lighter but you could totally do it. I know I have seen different types of vegan eggwash solutions in cookbooks and blogs from just using soy milk or oil or water. The recipes says to bake for 10 minutes, mine weren't done by then. They took about 15 but I'm sure it would depend on the dough and your oven so just set a timer for 10 and check them after that until they are starting to brown and feel like the dough is baked through. I also took them out at 10 minutes and sprayed them again with the spray oil to get them to brown a bit more.
They are super tasty and we all loved them. I even converted the doubter! The filling is flavourful and doesn't get lost in the dough which can happen. The dough baked up soft and tender too. I even pressed a little of the same homemade yogurt in my Tofu Xpress (lined with cheesecloth and just used the regular spring) for 30 minutes and added just a touch of lemon juice and salt to make some sour cream to dip them in. It was a nice addition to the plate. Mac said that they were awesome but that he still loved pierogi the bestest. He then asked if there were enough to have them again for lunch the next day so maybe we'll call it a tie!
Don't forget, I'm giving away a cookbook that you can choose from the list. All you have to do to enter is comment on this post (http://threeandahalfvegans.blogspot.ca/2012/10/around-world-in-80-plates-finland.html?showComment=1351004358748#c4746573022444667543) and you will be entered and it is open to everyone WORLDWIDE!
Wednesday, October 24, 2012
Around the World in 80 Plates: Russia
Another one from Vegan Eats World today (did you order your copy yet??) this time from Russia! It's called Shchi or Sauerkraut Mushroom Soup served up with Coriander Rye Muffins. It's another hearty fall soup filled with mushrooms, sauerkraut, carrots, potatoes and more all mixed into a veggie broth and spiced with caraway and marjoram. It's one of those soups that warms you up from the inside that you want after walking outside on a cool fall day (which it definitely is here today). I served them up with another recipe from Vegan Eats World, Coriander Rye Muffins which are super quick to put together but give you the flavour of rye bread to eat with your soup. Also try it with the Sour Dilly Cream which isn't pictured here but was in there after. I loved it so much I want to put it on everything (p.s. it goes great with Epic Potato Pierogi, also in the book) and again it's super quick to put together. If you want a chance to win a copy, don't forget to check out this post (http://threeandahalfvegans.blogspot.ca/2012/10/around-world-in-80-plates-finland.html) and leave a comment! And remember it's open worldwide so any one can enter!
Tuesday, October 23, 2012
Around the World in 80 Plates: Finland and a Giveaway!
Still in the pancake mood? Good! Today I have another type of pancake but these are from World Vegan Feast by Bryanna Clark Grogan (which by the way I won last year during Vegan Mofo!) and they are called Pannukakku or as Bryanna called them Yeasted Oven Pancake with Apple which rolls off my tongue a little easier but is way less fun! This one takes a little bit of planning since you have to let it rise (yeasted remember) so you will have to make sure to get up a bit early to get it started. It comes together quite quick and easy though so it's not too hard. I'm not entirely sure mine rose the way it should have but it tasted yummy and had a custard-y texture. Plus how can you resist all that yummy baked apple goodness on these?! We drizzled a bit of maple syrup over the top which took it over the top. Definitely one for a special brunch or any day that ends in -day!
I've decided as well that no Mofo is complete without a giveaway. I have been lucky enough to win a few goodies from other blogs and wanted to do something nice for those of you that have been joining me this month. I was trying to pick a book that I would like to give away from the ones I have been using lately and realized I couldn't pick. I decided to let the winner pick! Just leave a comment and you will be entered and if you are picked as the winner, you will get to choose one from the following books and I will buy it and send it to you! Pretty easy right?! And since my theme is Around the World so is this giveaway! It's open to anyone in the world, just leave a comment and let me know which book you would like to win. I will pick a winner on November 1st at 10am EST. Good luck!
If you win, you can choose one of the following:
Artisan Vegan Cheese
World Vegan Feast
Hearty Vegan Meals for Monster Appetites
Vegan Sandwiches Save the Day!
Vegan Eats World
The 30 Minute Vegan Taste of Europe
Nonna's Italian Kitchen
Vegan Food Gifts
The Complete Guide to Vegan Food Substitutions
Monday, October 22, 2012
Around the World in 80 Plates: Sweden
This next one is something I have been meaning to try for a long time. It is Swedish blender pancakes and this time I found the recipe in Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Marie Newman. This is a recipe I knew Mac would love too since pancakes are his favourite thing. I think he would like it better if I just did an international tour of pancakes! I sort of mixed and matched this recipe actually. I used the recipe and technique from the book for the pancakes but the filling I decided to go with something more breakfast-y than the more dessert like filling in the book. After reading up on them, I decided to go with strawberries and cream. I mixed 1/2lb of thinly sliced organic strawberries with a 1/4 cup of homemade strawberry jam (again recipe from Canning for a New Generation) to slightly sweeten them but it also boosted the strawberry flavour of my not so tasty (or seasonal) berries. To make the cream, I decided to make a quick cashew cream that was slightly lemon-y. I mixed 3/4 cup of raw cashews with 1 tbsp bottled lemon juice, 1/2 cup of soy milk and 1/4 cup of maple syrup. I blended it on super high in my Vitamix for a minute or so, until it was creamy and smooth then let it sit in the fridge to get cool since the blender heats it up a bit. If you are making it with a standard blender you would want to soak the cashews for at least a few hours to soften them and make it easier to get them completely smooth. I mixed up a batch of pancake batter following the recipe from Hearty Vegan to a tee and made a few pancakes, filling and rolling as I went. Mac gobbled these up and I did too! The next day we even made a second batch and made sure to make more since my mom was joining us for breakfast. The good thing is, you can double the batter and it holds nicely in the fridge overnight making it easy to make them a couple of days in a row but not have to get out all the stuff each time! After making a few I realized the best bites were the browner, more caramelized parts so I let them cook a bit more than the first. My mom especially loved that part. They are also delicious just with syrup and (vegan) butter. They have become a most requested breakfast in our house!
Posted by KellyC at 8:39 AM 2 comments:
Labels: Around the World in 80 Plates, breakfast, brunch, Canning for a New Generation, Hearty Vegan Meals for Monster Appetites, October, strawberry and lemon cream, Sweden, Swedish blender pancakes, vegan pancakes
Sunday, October 21, 2012
Around the World in 80 Plates: Norway
For Norway, I decided to try out kjøttkaker or Norweigan meatballs. I had always heard about Swedish meatballs and honestly didn't know that other Scandinavian countries had their own version (or that a lot of countries around the world do). From what I could gather from reading through different translated recipes, Norweigan meatballs were spiced with ginger, allspice, nutmeg and are served with a beef gravy, boiled potatoes and lingonberry compote. I decided to try some frozen veg meatballs from the freezer section for the first time but I needed to figure out a way to impart the flavors usually found in the meatballs. I figured the best way was to spice up the gravy instead. I made a simple "beefy" gravy using onions and making a roux with flour and olive oil making sure to let it get some colour before I added veg beef style bouillon cubes. I added in a pinch each of ginger, allspice and nutmeg and then added my meatballs that I had heated in the oven. I served them in these adorable little dishes I bought recently at the supermarket with a little dollop of lingonberry sauce from IKEA. At first I thought I wouldn't like the lingonberry sauce with it but it really did add something. It perked up the flavors so I ended up adding a bit more to my plate. The gravy with the meatballs was tasty and a bit addictive especially mixed with simple boiled potatoes. The next day I had leftover gravy but we had eaten up all the meatballs. I was really happy I bought that second bag though! I quickly heated up a few meatballs and gravy and they were even better the next day. Isn't that always the way with gravy?
Saturday, October 20, 2012
Around the World in 80 Plates: Denmark
I sliced a small bit of each flavour out for Mac, Ryan and myself and we all agree...it's delicious, especially when it's still a little warm! The peach was the winner for best flavour but strawberry was holding it's own too. I think the peach won simply because it had bigger pieces of fruit in the jam and gave it a bit of yummy peach texture. The cinnamon sugar inside gave a subtle but excellent hit of flavour in each bite and the sugar on top added a nice crunch. Before we even finished Mac was planning on when he would have some more...breakfast is what we landed on!
|Strawberry half
|Peach half
Friday, October 19, 2012
Around the World in 80 Plates: Netherlands
While I totally plan on making Hannah Kaminsky's take on Sugar Lump Bread (Fryske Sûkerbôle) sometime in the very near future, I didn't get it made in time for this blog project. I will have to head to the Dutch grocery here in Ottawa to find some of the amber rock sugar she uses. Kiddo seriously can't wait to try this one as it combines two of his favourite things, bread and sugar (I swear he loves broccoli too so don't judge too harshly please).
What I did make for a Dutch treat wasn't exactly health food either but you could eat broccoli with it...I didn't but you could. It's called Frikandel and according to the almighty Wikipedia it is "a Dutch snack, a sort of minced meat hot dog" and where it takes a turn is how you cook it...you deep fry that sucker! It is sometimes called frikandel speciaal when it is served sliced down the middle and stuffed with raw onion, curry ketchup and mayo. Ummm....yeah! So good! I love hot dogs with raw onion any ways but adding my favourite new condiment, curry ketchup and mayo just made it even better. I decided my hot dog of choice would be a Field Roast frankfurter since they are the bestest. I keep mine in the freezer so I quickly defrosted it in some boiling water and then sliced it down the middle. I then fried it in a deep sided pan so I wouldn't use too much oil, until it was starting to brown a bit on the outside and looked crisp. It really worked well, the outside was crisp and had a nice bite to it but the inside stayed hot doggish. The toppings really work together too and again...I loved the curry ketchup! I tried one on a bun which would be called broodje frikandel and it was tasty too, definitely easier to eat as well. I won't be eating these every day or anything but I will absolutely make these again. Just the same toppings on an unfried frank would be great too but I recommend giving this different cooking method a try even just once!
Thursday, October 18, 2012
Around the World in 80 Plates: Belgium
I was looking through books and on the internet for Belgium and everything was pointing to Carbonade Flamande and Frites. Lucky for me, back when I was testing for Terry Hope Romero's newest book, Vegan Eats World (which comes out October 30th by the way!) there was a recipe I had filed away but never got to make which fit the bill perfectly! Hers is a play on the two served together somewhat untraditionally but also perfectly, called Beer Bathed Seitan Stew with Frites (hopefully it made the cut, there were so many amazing recipes). She recommended using an authentic Belgian dark beer like Chimay so I asked Ryan to stop on his way home and grab some. I'm not usually one for alcohol but once again decided to go for it. This stew is perfectly balanced though and it just added a nice background flavour without it screaming "THERE'S BEER IN HERE!". I found it to be a nice mix of french onion soup and a beef stew and the frites that went along with them are now in my top five best fries (and yes I have a mental list). They are baked on parchment with oil, vinegar and thyme and it adds just a little something but again just the right amount and taste amazing dipped in the stew. Kiddo isn't usually one for vinegar but he loved these fries too, though his were next to Gardein sliders and peas not the stew. I will admit I skipped the seitan in this stew and just upped the mushrooms. I think it was great this way too but I'm sure it would be closer to authentic with it. I was making it quickly on a weeknight and didn't think to make the seitan ahead of time. Next time I'll give it a try and there will definitely be a next time since we all enjoyed it so much!
Wednesday, October 17, 2012
Around the World in 80 Plates: Germany
I'm doubling up again today since I am starting to see that I will never leave Europe during Mofo but that's okay. I have a plan. I am loving trying out new things from other cuisines and really getting some good use out of my often ignored cookbooks that I've decided to keep it up past the end of Mofo. I won't be keeping the post a day pace but I am planning on a few a month til I really do make it around the world.
I googled German cuisine and found something that sounded interesting to me...Currywurst. I have been on a canning bender and have taken to making homemade ketchup since Mac seems to think it's its own food group. Part of the process is straining out all the pulp from the ketchup to get it closer to what we are used to from the supermarket. I was straining away and looking at all the perfectly tasty tomato I was going to have to throw out and I felt super wasteful. I decided to hang onto it and make some tomato sauce or something later in the week with it. Then I found Currywurst with it's curry laced ketchup sauce and realized it would be the perfect place to use up some of that pulp. I used this recipe that I found online and just substituted my leftover ketchup pulp for the canned tomatoes. It is definitely my new favourite ketchup! I already love curry powder and ketchup, I just never thought to put them together. Move over curry mayo, there's a new favourite condiment in this house! I used some Tofurky Beer Brats as my wurst and they were a hit!
Another German treat that I was looking forward to trying was Lebkucken. I found it while Googling and thought that everyone in my house would love them. Kiddo loves spice cookies and this cookie even had icing. Double win in his books! I read through what seemed like 100 recipes for it and they all differed in one way or another, whether it be method or ingredients but settled on one that was recommended from an old high school friend's mother who is German after some frantic "help me!" Facebook requests. I spent a day searching Ottawa for the elusive oblaten (small wafers you bake the cookies on) and finally found them at Swiss Pastries at Carlingwood. They are described online as similar to communion wafers which I have never tried but my mom agreed. You actually spread the cookie batter on them and bake them right on and it keeps them from sticking to the pan and also adds a different texture and taste to the cookie. I can't really put my finger on it but we all like it. The cookies are spiced with cinnamon, ginger, cloves and all those other tasty gingerbread like spices and has ground almonds and candied lemon peel in there too. Once they are baked you glaze them with a cooked sugar icing that when dry adds a nice crunch to the outside of the cookie while the inside is soft and cakey (or kucken-y). They are really quite yummy and I can see why they have survived the test of time (they have been made since the 14th century!!!). It says on the recipe that they keep for several weeks but no way they last that long around here...heck we just ate one for breakfast!
To veganize the recipe, I simply used EB sticks for the butter, Ener-G egg replacer for the 4 eggs (2 tbsp mixed with 1/2 cup warm water) and soy milk for the milk, otherwise I followed it to the tee. So simple!
Tuesday, October 16, 2012
Around the World in 80 Plates: Austria
Back in 2001, I decided to quit my job and go backpack through parts of Europe for about a month, how original I know. I started in Paris, stopped in Geneva, Salzburg and then went to my favourite place in my month of travelling Vienna, Austria. I loved it there, in fact I think I called my mom about 10 times telling her I was never coming home. I had planned on spending two days there when I was planning it all and ended up spending 5 and the only reason I left when I did is because the hostel I was staying at was fully booked past then. If they hadn't been, I may still be there now! Ha! I loved the art and museums (there's like 100!), the music and history. It just felt right to be there. I wish now I had been more adventurous when it came to dining because I really don't remember much of what I did eat and I doubt if much of it was traditional. I do remember trying some sort of goulash at the hostel but not knowing exactly what was in it and being a little leery of what was hiding in the yummy broth.
I looked through a few books and Googled Austrian cuisine and decided there were two dishes I would make, Wiener Schnitzel and Spaetzle. They don't traditionally go together but I found the combination of their names entertaining (maybe there's a Monty Python skit in there) and they did taste great together so maybe bucking tradition is in order here.
For the Wiener Schnitzel, I made a fresh batch of No Cluck Cutlets from Vegan Sandwiches Save the Day! but instead of shaping into 10 smaller cutlets, I formed them into 6, as flat as I could manage, cutlets. I found that I could smoosh them flattest using my hands and used the cold broth (used to cook them) to set the shape. As soon as they hit that cold broth they seem to lock so if you can stretch them on the way there as much as you can that broth is going to help keep your shape. I baked them the same in the oven for the same amount of time but used two separate baking dishes (both with full recipes of the cooking broth) so there was room for three big cutlets in each. When they came out I let them cool then stuck them in the freezer to make them more manageable to dredge and bread crumb. I set up a breading station with three pie plates, one with about a cup of all purpose flour and a bit of salt and pepper, one with prepared Vegg (2 tsp + 2/3 cup soy milk blended in a blender) and the last with 2 cups of panko bread crumbs (that I ground up a bit to make them less coarse). I put the cutlets through the breading station in that order and fried them in a cast iron pan with a mix of olive oil and butter (EB sticks). I managed to bread all six but had to add more panko to the last dish since you need a fair amount in the dish to really cover the cutlets. They fried up golden brown and crispy and tasted amazing. I don't know how traditional they tasted since they usually use veal (boo!) but I would happily eat this version any day! I read that they are served with lemon wedges which I thought I had but apparently didn't so I used what I did have on hand and sprinkled a little bottled lemon juice on top and it really did add a little something to it.
I read a few web articles on spaetzle and decided I had to try them. Reading Wolfgang Puck wax poetic about them can have that effect. I grabbed my copy of World Vegan Feast by Bryanna Clark Grogan and started mixing. The batter/dough (?) goes together quickly but does need a half an hour to sit. I read through her suggestions of what to use if you don't have your own spaetzle maker and decided I would try my potato ricer. It worked well but the pieces/strands of spaetzle wanted to stick together as they came out. I found the best thing was to hold it up high over the pot of boiling water and that way they stretched before hitting the water and most came apart with a quick stir of the water. I scooped them out into a cold water bath to stop the cooking then held them in a separate bowl with a tiny bit of oil to keep them from sticking to one another. I chopped up two small white onions and sautéed them with about 1/4 cup of EB buttery stick. Once they started to caramelize and brown a bit, I added in the spaetzle. I let them cook in the butter and onions until they started to brown just the slightest bit. I decided that I would season them differently so I divided them in half. To one half, I added dried parsley and thyme and some salt and pepper. To the other, I left them in the hot pan and added about 1/4 cup of meltable cheddar from Artisan Vegan Cheese (if I had Emmentaler on hand I would have preferred that but hey, I had the cheddar and it worked out nicely too) that I just broke up into pieces with my hands and scattered in and some dried dill, parsley and salt and pepper. They were both delicious but the one with the cheddar and dill was really special. It reminded me of macaroni and cheese almost and went perfectly with a bite of Wiener Schnitzel.
It was another one of those meals that I was mmming and ahhing through the whole thing. I can get quite vocal at the table when supper is really good! It had me googling spaetzle maker after supper since I know I will definitely make it enough now to invest in one!
Posted by KellyC at 9:38 AM 7 comments:
Labels: Around the World in 80 Plates, Artisan Vegan Cheese, Austria, Meltable cheddar, No Cluck Cutlets, October, photos, supper, Vegan Sandwiches Save the Day, vegan schnitzel, vegan spaetzle, World Vegan Feast
Monday, October 15, 2012
Around the World in 80 Plates: Hungary
I picked up a package of Tufurky Kielbasa one day at Rainbow Foods here in Ottawa with the intent of making something but not really knowing what. I ended up finding Paprikás krumpli sort of backwards, instead of buying ingredients to make a specific dish, I bought the sausage and googled Hungarian cuisine and found a dish with potatoes and sausage that I thought they would work in (albeit not kielbasa but hey I'm working with a limited assortment here). The dish was spiced with paprika and cumin which sounded pretty good to me so I decided to give it a try. I am so happy I did because pretty good is way undershooting this dish. It was warm and hearty and so flavourful. I couldn't shut up while I was eating, I just kept exclaiming how delicious it was after every bite. I even called dibs on the leftovers for lunch the next day before finishing what was in my bowl.
I used this recipe only changing the farmer's sausage for 2 sliced Tofurky kielbasa and less oil. I made sure to brown the kielbasa a bit in the pot before adding the tomato and water (3 cups in total which I added a bit of veg broth powder to before adding it to the pot to add a bit more flavour). For the sour cream on top, again I used the cashew yogurt from Artisan Vegan Cheese. I added a bit of bottled lemon juice and a pinch of salt to make it just a bit tangier but it was still quite liquid. It melts in with the stew when you drizzle it on top and makes it even more flavourful and rich. The potatoes soak up all kinds of flavour and spice while they cook in the stew which makes them the best bites. I ended up using Yukon Gold potatoes since it was the only kind I could find organic at the store and they worked just fine. Plus I love Yukon Gold potatoes because they have such a great flavour all on their own. The kielbasa I was a bit worried about, thinking it might get soft or fall apart being cooked for so long in the pot but it held it's own. I think the initial browning helped out for sure but you could even cook it separately and add it in during the last 10 minutes of cooking if you wanted. I seriously recommend making this dish, it has instantly become one of my favourites. Even just typing this is making me crave it again!
Sunday, October 14, 2012
Around the World in 80 Plates: Italy (cont)
I will honest, these next ones I made back in September for Food Network Cookalong but never got around to posting it. First up is Giada de Laurentiis' take on Fritto Misto and I really wanted to share it with everyone because it was so very delicious and is the recipe that showed me how amazing fennel bulbs could taste.
The recipe is basically vegan just having to replace the mayo with Vegenaise for the dipping sauce. She suggests a few veggies to try but I couldn't get my hands on good fresh green beans so I substituted mushrooms. The fennel was super scrumptious especially the browned caramelized bits. You have to make sure you slice them thinly so they get that way though. My only issue was keeping it all warm and crisp as I was frying it in my small pan on the stove top. This probably would have been a good one to break out the deep fryer. Everyone in the house tried this one out and found something they liked...Mac went for the cauliflower and my mom liked the chickpeas, Ryan and I loved it all!
To balance out the fried goodness I served the Fritto Misto with another Giada recipe, Caramelized Pancetta and Fennel Salad. Again, not terribly hard to veganize...it was just that pancetta that needed to move on out. I decided to make some Smoky Curls from Vegan Diner and tossed them in at the end in their place and as always, they were perfection! The caramelized fennel was sweet and garlicky, a very interesting combination that worked perfectly with the red wine vinaigrette. This one only the grown ups tried but there was a symphony of mmms around the table as we (gracefully) scarfed it down!
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Advanced Diploma in British Archaeology
The Advanced Diploma in British Archaeology is an undergraduate part-time course specially designed to suit adult students with busy lives and other commitments, but who would like to further their interest in archaeology through an academic course.
The one-year part-time course aims to provide you with a grounding in British Archaeology within the context of the particular period under investigation. By taking this course you will further your understanding of the skills and techniques needed to recover, process and evaluate archaeological evidence. You will also research and write a 10,000 word dissertation in a subject of your choice in British Archaeology.
Open evening Tuesday 22 February 2018
There will be an Open Evening on Tuesday 22 February 2018 at Rewley House, 1 Wellington Square, Oxford, OX1 2JA from 6.00 - 7.00 pm. You are invited to visit the Department, meet the Course Director and discuss the course. If you would like to attend, please email email@example.com.
There are three modules, with one module offered each year.
The modules are:
• Anglo-Saxon, Viking and Medieval Britain, starting October 2018
• Early Prehistoric Britain, starting October 2019
• Later Prehistoric and Roman Britain, starting October 2020
Programme details
Module 3: Anglo-Saxon, Viking and Medieval Britain
This module explores the period from roughly AD 400 to 1500 – an important time that set the scene for the development of Britain as we know it today. Following the collapse of the Roman Empire and leading up to the Reformation, this period witnessed social collapse, migration, and successive waves of influence from Scandinavia and Europe. The story of Britain during this time can be traced in the archaeology of settlements, buildings, landscape, trade and material culture, and we will use a range of evidence to examine the spread of new states, religions, beliefs and identities, towns, industries and patterns of consumption. In addition, dramatic crises such as the Viking attacks, the Norman Conquest and the Black Death will be investigated alongside long-term incremental changes.
Provisional Teaching Programme
Classes will be held on Thursday evenings 7.00 - 9.00pm at Rewley House, 1 Wellington Square, Oxford OX1 2JA
TERM 1: Michaelmas Term 2018: Chronology and Society
4 Oct, Medieval archaeology and history
11 Oct, Chronological framework, AD 400-1500
18 Oct, The archaeology of Post-Roman Britain
25 Oct, Germanic homelands and earliest settlement in England
Nov, Practical Weekend I
1 Nov, Ritual and burial practice before the conversion
8 Nov, Middle Saxon settlement and landscape
15 Nov, Age and gender in Anglo-Saxon England
22 Nov, Warfare, civil defence and the Burghal Hidage
29 Nov, Landscapes of governance
6 Dec, Church and society in early medieval Britain
TERM 2: Hilary Term 2019: Towns, Trade and Technology
17 Jan, Wics and the Middle Saxon economy
24 Jan, Ships, ports and maritime structures
31 Jan, The Viking Age in England
7 Feb, Pictish and Norse Scotland
14 Feb, State development and trade in Viking Age Scandinavia
21 Feb, Early Medieval metalwork
28 Feb, The Norman Conquest
March, Practical Weekend II
March/April, Saturday Session: Ashmolean Museum
7 March, Urban architecture
14 March, Group project presentations
TERM 3: Trinity Term 2019: Landscape
April/May, Saturday visit: Museum of London and the city
25 April, Agricultural landscapes: regional and environmental variations
May/June, Saturday field trip: Wallingford
2 May, Pottery: diet and lifestyle
9 May, Church and parish
16 May, Dwelling and farming
23 May, Sickness and society
30 May, Abbeys and monasteries
6 June, Castles
13 June, Manors and vernacular architecture
20 June, General overview
The syllabus and teaching of the course are aimed at third-year undergraduate level and students are eligible for the award of 60 transferable credit (CATS) points at FHEQ Level 6 on successful completion of the one-year course.
Award and credit transfer
An Undergraduate Advanced Diploma will be awarded to each student on completion of the course. Credit points may be transferred to the Open University, modular universities such as Oxford Brookes University, and other institutions of Higher Education. For further information about transfer of credit, contact the Student Adviser on 01865 280355 or firstname.lastname@example.com.
Successful students will be awarded an Oxford University Undergraduate Advanced Diploma in British Archaeology. Outstanding performance will qualify for a Distinction. You will be invited to receive your Advanced Diploma at the annual Awards Ceremony of the Department for Continuing Education, held at Oxford's Sheldonian Theatre.
IT requirements
This course uses the Department's online assignment submission system. In order to prepare and submit your course assignments you will need access to the Internet and a computer meeting our recommended minimum computer specification. Students of this course may use the student computing facilities provided in Departmental buildings.
Contact information
If you would like an informal discussion on academic matters before making your application you may contact the following:
Dr Alison MacDonald 01865 270370 email@example.com
Award Programme Office 01865 280154 / 270369
For queries on applications and admissions email@example.com
Student Advice 01865 280355
For general guidance and advice, credit transfer, special needs provision, residential category and sources of funding: email@example.com
Study Skills 01865 280892
For information about Study Skills courses: firstname.lastname@example.com
Teaching outcomes
It is anticipated that by the end of the module covering Anglo-Saxon, Viking and Medieval Britain (Module 3) you will have achieved the following:
i) knowledge of the nature, extent and limitations of the archaeological evidence for the Anglo-Saxon, Viking and medieval period in Britain;
ii) recognition and understanding of the various approaches used to reconstruct Anglo-Saxon, Viking and medieval society, and the problems of interpreting the evidence;
iii) an appreciation of the relationship of other disciplines to the period and their importance in assessing and interpreting the evidence;
iv) an understanding of, and ability to evaluate, the range of current archaeological methods and techniques used for recovering and analysing evidence for Anglo-Saxon, Viking and medieval Britain.
Study commitment
There are evening teaching sessions during term time, plus tutorials, weekend field visits and either a practical course held over two weekends or one week (or equivalent) practical fieldwork. You are given a programme of reading for the teaching sessions and the written work. Assessment is based on three assignments, a practical logbook and a 10,000 word dissertation.
You are expected to undertake the necessary background reading and research for the course work using the facilities of the Continuing Education Library at Rewley House and other libraries. It is estimated that time spent in reading, preparing course work, visiting museums, libraries and sites will average 12 hours per week in term-time in addition to the teaching sessions.
Teaching staff
Course Director: Dr Alison MacDonald, OUDCE
A range of tutors will teach specifc topics.
Student support
Academic advice and support will be provided by the Course Director, Dr Alison MacDonald, and by the course tutors. In addition, the Department runs a programme of Study Skills workshops designed to enable you to develop and improve the skills needed for effective study. You can view full details of this programme, or contact the Study Skills office at firstname.lastname@example.com or 01865 280892. For advice and information on educational opportunities, credit transfer, special needs provision and sources of funding please contact the OUDCE Widening Access Officer on 01865 280355 or firstname.lastname@example.com.
Course requirements
Students are required to complete:
• 3 assignments of up to 2,500 words;
• A practical logbook of up to 4,000 words, to include two tasks. The tasks usually involve a practical element, for example a field trip and/or museum visit and/or archaeological fieldwork.
• A 10,000 word dissertation on a topic agreed with the Course Director.
Apply for this course
Please use the apply button on this page to download the application form which includes a reference form (Appendix A).
OUDCE Diploma students who wish to progress to the Advanced Diploma should return a completed application form to the address below with a statement of reasons for wanting to apply to the course. No reference is necessary.
Other applicants should complete the reference form and send it to their referee, asking him/her to provide a reference by direct email to us. Please note that the reference is compulsory and we cannot consider your application without it.
If possible, your referee should be a person who can comment on your academic ability and background, but where this is not possible, you should name a referee who can vouch for your motivation, commitment and potential. A reference from a family member is not acceptable.
Please complete the rest of the application form and send it to the address below with the following additional materials:
- a statement (preferably typewritten) of 200-300 words explaining why you wish to enrol on this course, including details of any previous experience in the subject and membership of relevant societies or groups.
- Proof of your English Language Ability if you are a non-native English-speaking applicant.
Please send your application with the additional materials to the:
Award Programme Administrator
Rewley House
1 Wellington Square
Oxford OX1 2JA
Application Deadlines
Thursday 8 March 2018 and Thursday 10 May 2018.
Please contact the Award Programme Administrator on 01865 270369 to check availability. The final decision on course entry rests with OUDCE.
Use the apply button on this page to download the application form.
The fee for 2018-2019 is £2,380 (EU students) or £4,470 (non-EU students). A non-refundable deposit of £200 is required on acceptance of a place and the balance of the fee is payable in instalments. The fee includes tuition for the practical fieldwork or the two practical weekends. Accommodation during these periods may be available at Rewley House at an additional charge.
Additional expenses
Students are not required to buy books, but there may be a few recommended key texts which you may like to buy. Transport for field trips and the practical field work is normally arranged on a car sharing basis by the students themselves. Costs of any additional hire of transport would be paid for by the students. Entry fees to museums or sites are paid individually by the students.
Non-EU students
This course is not suitable for non-EU students who do not already live in the UK before the course begins. For information, refer to www.gov.uk/browse/visas-immigration.
English language requirements
English is the language of instruction for all courses offered at Oxford. You must submit evidence that you meet the University's English language requirements for your course if your first language is not English, or if your first language is English but you are not a national of a majority English-speaking country recognised by UK Visas and Immigration (UKVI). List: Antigua and Barbuda, Australia, The Bahamas, Barbados, Belize, Canada, Dominica, Grenada, Guyana, Jamaica, New Zealand, St Kitts and Nevis, St Lucia, St Vincent and the Grenadines, Trinidad and Tobago, United States of America.
You do not need to submit test results, or request a waiver, if your first language is English and you have always been a resident and citizen of the UK, Ireland or any other majority English-speaking country (see list above).
Score Requirements (Standard Level)
The University only accepts certain standardised tests with results at or above the following scores. Your test must have been taken no more than two years before the start date of your course. The score requirements in each test are as follows:
IELTS Academic (Institution Code: 0713): overall score of 7.0 (with at least 6.5 in each of the four components).
TOEFL iBT (Institution code: 0490): overall score of 100 with component scores of at least: Listening 22, Reading 24, Speaking 25, and Writing 24.
Cambridge Certificate of Proficiency in English (CPE): Overall score of at least 185, with a minimum of 176 per component.
Cambridge Certificate of Advanced English (CAE): Overall score of at least 185 with a minimum of 176 per component.
Asking for a waiver of the requirement
Exemptions from this requirement may be waived if you have completed, or are currently completing, a degree-level course that is full-time, at least 9 months and undertaken at a recognised institution where teaching and assessment throughout the course is entirely in English.
Please click here for further information.
Terms and conditions
Terms and conditions for applicants and students on this course
Sources of funding
Information on financial support

subset: commoncrawl


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Rev. Dr. Wilbur S. Browning
Wilbur Browning, since 1994, serves as the Senior Pastor of Centennial Olivet Baptist Church, Inc. He is responsible for casting vision; preaching the Word of God; the spiritual oversight of the membership; leadership training and the general development and biblical education of the congregation.
Wilbur has served on several community and non-profit organizations including CLOUT and Seven Counties Services, Inc. In 1996, Wilbur founded and is CEO of Centennial Olivet Community Outreach Association (C.O.C.O.A.), a community development corporation in the Historic California Neighborhood of West Louisville.
Wilbur received from the City of Louisville the Certificate of Merit for Outstanding Contribution in the Community. He also, has been a workshop presenter for several Christian Education Institutes.
Browning received a Bachelor of Arts degree in Psychology from The University of Louisville, a Master of Divinity degree from The Southern Baptist Theological Seminary, and Doctor of Ministry degree from Samford University, Beeson Divinity School in Birmingham Alabama.
Wilbur and his wife Valerie have two sons, two daughters, and five grand-children.


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Handmade Square Pyramid Plugs, that solve the old problem of fitting a square peg into a round hole!These decorative plugs measure 3/4" X 3/4" and sit 5/16" proud when installed. Perfect for covering up screw holes or just for that Craftsman Style accent.Plugs have 1/8" long tenon with a 1/2" diameter tenon.Made from end grain Walnut. Price includes 12 plugs per bag.You'll love these high quality plugs, proudly made in The U.S.A.Ships to you via USPS First class mail.Model# LWLPT12.7
Ships within 1-2 business days.
PayPal accepted
If not satisfied with your purchase, please notify me. Authorization will be given for item to be returned. Money will be refunded when I receive item back. Buyer pays for return shipping.
No one-offs or custom orders accepted at this time.


text:
Sanyo is expanding its Xacti camera range with the VPC-HD1, the company's new High Definition portable movie camera.
Its LCD is an 2.2-inch OLED display, which means the picture on it is clear and sharp to match its HD recording capabilities.
Sanyo says it is the world's first HD solid state camcorder and the smallest and lightest HD camera on the market. The HD1 also captures 5MP still images and has a 10x optical zoom with a maximum aperture of f3.5.
Straight out of the box, it comes equipped with a 2GB SD memory card, which records from 28 minutes to 1 hour and 20 minutes of footage, depending on the recording quality.
When recording High Definition video, the HD1 can record 1,280x720 pixels at 30 frames per second in the widescreen 16:9 format.
Thanks to Sanyo's image-enhancement technology, clips recorded at 30fps can be converted and played back at 60fps.
To match its high-quality picture recording capability, the HD1 uses 48kHz, 16-bit, two channel sound AAC-LC in MPEG4 audio, features a noise-reduction feature to reduce wind sound, and also sports microphone socket.
Still images recorded at 5MP can be interpolated in-camera to 10MP, while the 10x optical zoom can be combined with a 10x digital zoom to give the camera 100x zoom capability.
Other specifications include a weight of just 210 grams for the main body, and a Li-Ion battery that yields 60 minutes of recording time.
Pocket-lint is awaiting a price for the VPC-HD1.


text:
Western Australia's 2009 Bonds Are Met With Healthy Demand
SYDNEY, Australia -- The Western Australian government succeeded in selling a new 2009 bond, and traders said the issue was well-received by investors seeking high-yield assets.
The state sold 250 million Australian dollars (US$166.3 million) of 2009 bonds to the public in a new issue. The bonds, which carry a coupon of 7.5%, were sold at a spread of .031 percentage points over the March 10-year bond futures contract.


text:
Pine needles on granite rocks
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Keywords: autumn, autumnal, biological, biology, botanical, botany, brown, close-up, conifer, coniferous, crack, detail, evergreen, fall, felsic, flora, foliage, fracture, from above, geological, geology, granite, gymnosperm, gymnosperms, igneous rock, intrusive, jointing, leaf, nature, needle, needles, pattern, pine, pine needles, pinus sp., plant, plants, rock, rocky
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Niels told you last Friday we did a little role play for the last picture of the amazing serie photographed by Flavio Spegiorin. Androgynous was the theme of these pictures. The Androgyn look is how you could describe my style. The look is tough but still feminine because of the use of luxurious materials and the combination with a very feminine garment. As for my Make-Up and hairdo I also like this look. Pulled back hair and only the use of a bright, striking lipstick.
For this look Hunter Linda is wearing:
Lammy coat: EMU
Sweater: Rick Owens
Leather pants: DNA
Boots: Camper
Photography: Flavio Spegiorin


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Jargon is a term which identifies technical language used by a specific industry among professionals in that industry. Understanding Jargon is vital when learning about services that an organization offers. This holds true for most industries, but especially so when looking to hire a photographer. In this 4 part series we will look at Photography Jargon and explore the different things this Jargon refers to and how it applies to your photo session.
(Part 1/4) Enhancements
This time of year couples are looking to gift their special someone with something that is not only memorable but embodies what they feel towards that individual and relays that unique connection that they share. Often times the perfect gift is not just a thing, but comes with an unspoken promise of what they are willing to do for that person. Boudoir, or sensual photographic images, are the perfect gift for most people, as they incorporate all the above criteria for Valentine Gifting. Unfortunately, few if any of us have that perfect Marilyn Monroe figure that we would like. That is where enhancements come in handy. An enhancement is anything that is done to your images (outside of basic editing) to make them better or stylize them to accomplish a certain look, feel or to match a specific theme.
Enhancement options can seem confusing for the subject who is unaware of what options they have. A few examples of basic enhancements include Duo-toning such as Sepia or Black and White, Vignettes (a soft colored shadowing around the outside of image), Softening, Borders, Text inclusion, and Blemish Removal. Of course, there are hundreds of others, but these are the most requested and utilized Enhancement Services in the Photographic Industry.
Baby Cowgirl HatPink with Heavy black vignette Uses for enhancements are seemingly as varied as the options are themselves. Borders and text allow a person to incorporate a theme or specific thought into a seemingly generic image. Blemishes are on you, but they should not be seen as a part of you. Softening and Blemish Removal help an individual bring attention to the best parts of the photograph and allow them to put their best foot forward by removing unwanted items such as acne, wrinkles, and rosacea. Vignettes and Duo-toning are a great way to add a sense of whimsy to an image or create a classic (old-time) look that plain colored images often fall short of. Any enhancement should be used towards a purpose. They should all make the image more personalized and improve the overall emotional impact an image has on the viewer.
Color SpottingEnhancement option applied to girl with hat
No one enhancement is going to be perfect for all images or all subjects. Talk to your photographer about what you want out of a session before you start. Enhancements are most effective when the original shot is taken with the effect in mind. With all today's modern technology anything is truly possible. If you don't like the way your thighs look, no problem! A good Editing Professional can give you the figure you want without the sweat and hours in the gym. When applied correctly, enhancements are a great way to take your pictures over the top and, while this is great any time of the year, it is especially important for Boudoir pictures! Give your loved one the gift of YOU with great enhanced images from Southern Moon Photography, LLC!
By: Sarah Whitscell
For Southern Moon Photography, LLC - January 2014
Don't Forget You can Upload images that Illustrate or Depict the Subject of your Blog at our Blog Photo-Share Facebook Page! So Let's Get Posting!!!
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University of the Sunshine Coast English Language Centre
At USC, they believe the best outcomes are achieved when students have access to both the academic services they require and the support services that build skills, confidence and commitment. Their students learn from the most highly awarded teaching and support staff in the nation, and benefit from flexible entry pathways, industry relevant degrees and excellent study facilities. Every year their graduates rate their experiences and the support they receive at USC very highly, and their alumni are making their mark both locally and globally.
At USC they see opportunity everywhere. And with some of the state's biggest infrastructure projects so close to home, like the new Sunshine Coast University Hospital, there's never been a better time to advance, change or start your career.USC offers more than 100 programs from study locations across Queensland including Sippy Downs on Sunshine Coast, Hervey Bay on the Fraser Coast, Gympie, Noosa and South Bank in Brisbane plus specialist international student centres in Melbourne and Sydney. Whether you are interested in undergraduate studies (Bachelor, Diploma or Associate degree level) or looking to further your career with a postgraduate degree, USC has a program for you.Study at USC's main campus and enjoy the relaxed environment on the beautiful Sunshine Coast or experience Australian city life at USC SouthBank in Brisbane, which offers many of their most popular degrees.
USC offers three levels of English for Academic Purposes programs, from intermediate to advanced. Find out more information about the classes, entry pathways and program structure below. Successful completion of USC's English for Academic Purposes (EAP) programs meets English language requirements to study for most undergraduate or postgraduate degrees.
To find out more about the information shown here – read about How we collect and display course information. IDP assumes no responsibility or liability for any errors or omissions in the content of this site. We always recommend that you speak to an IDP counsellor to get the latest and most accurate advice.


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Those Wonderful Winter Vegetables
Is it that time of the year when our clothes start getting tighter? Well, we can remedy that eating vegetables. Include in your diet the winter squash. It's proven according to research that getting more vegetable in your diet can help you drop some of those unwanted pounds. Try the acorn, butternut. The squash is high in fiber but it also has water. That means you can eat lots of it and feel full without going overboard on calories. Just be careful with the butter and brown sugar, of course.
Whole grains are another great source to control your weight. Just start trying these winter vegetables and add quinoa to your grains, you can cook it just like oats or barley.
Keep coming back I will have more ideas. Have a great day!
Posted by annamarie
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Check out this awesomeness!!
Divine Magazine interviewed me for my first book, Enemies of the State!
I had a ton of fun with this interview, and I really loved getting to know Rita and the whole team over at Divine.
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4 Tips for Protecting Your Brand From Fake News
By Ted Birkhahn, President and Partner at Peppercomm
December 20, 2016
Pizzagate is just the latest example of why you need to stay ahead of inaccurate or malicious stories about your company
If you care about your company's brand, fake news is a force to be reckoned with. Just ask the owners of Comet Ping Pong in Washington D.C., who find themselves embroiled in Pizzagate–a fake story that includes Hillary Clinton, child sex rings and a shooting in their restaurant.
Fake news is like a wildfire that erupts in a drought-ridden area during a wicked windstorm; be ready to respond fast with the right equipment and personnel or face the reality of scorched earth. All of which is made worse by the fact that so many now rely almost exclusively on Facebook and Google for their "news." And the very nature of the beast is the spreadibility factor: these platforms are inherently designed to spread controversial or salacious content fast. Real fast.
Being prepared, knowing how to respond and successfully killing or mitigating the damage done by a fake news story is changing the rules of how, when and where we respond and engage.
Here are four steps to protect your business and its reputation:
1.) The first step is understanding that the game has changed. It's no longer about lobbying an editor at a reputable newspaper to correct an error or misquote in a news article. Today, fake news is written and distributed by a guy in a bathrobe who doesn't live by any rules. There are no legal or editorial recourses to take. It's hand-to-hand combat in a world where most people either can't tell the difference or don't care if the news they are consuming and sharing is real or fake.
2.) Have a system in place to monitor and detect if your brand is being misrepresented by fake news. If you're not actively monitoring what others are saying about your brand, you're setting yourself up for failure. In the world of fake news, speed kills. Your inability to immediately detect a fake news story involving your brand could be a death blow.
3.) Create a system and company culture that enables you to rapidly respond when a fake news story breaks. Can you turn on a dime to respond effectively to fake news? The pace at which fake news can spread makes it necessary for companies to have a process in place that enables them to cut through internal red tape and respond in real time. Anything less will make it difficult, if not impossible, to stem the spread of misinformation and inaccuracies before real damage occurs.
4.) Where and how you respond is as important as what you say. Do you know the best ways to respond – including what to say, how to say it, and where to distribute it? Where and how a company responds to fake news is a critical last step. Engaging directly in a public forum with the fake news source is generally never a good idea. Instead, it's important to think about the communications platforms and channels in which the company is already operating in and building a strong following.
Your message is only as good as the distribution strategy. For example, it may require some paid media to ensure the response is seen by the right people at the right time. There may be an influencer outreach component to help you fight the fight and perhaps earned media becomes an important avenue for conveying the truth and combatting the lies.
Companies must be aggressive, unforgiving, and timely in how they deal with fake news.
If the wildfire were threatening to burn down your home, you'd find the resources and will power to defend it vigorously. The defense of your brand should be no different.


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Ready for Towing in Indooroopilly? We offer amazing, fast and reliable transport and towing in Indooroopilly and we are ready to tow now! Give us a call now on (07) 3172 2950
For a free quote on tow truck services in your suburb call us now on: (07) 3172 2950
Need a Tow Truck in Indooroopilly?
If you need reliable towing in Indooroopilly, with a rapid response and personalised service, call Springfield Lakes Towing today on (07) 3172 2950.
Always available, 24 hours a day, 7 days a week, Springfield Lakes Towing has earned a quality reputation for towing servicing in Indooroopilly and surrounding suburbs.
For your peace of mind, at any time of day or night, you can rely on Springfield Lakes Towing in Indooroopilly for all your towing and transport needs.
A Local Towing Favourite in Indooroopilly, Big or Small We Tow it All!
As a leading towing operator in Indooroopilly, Springfield Lakes Towing has the full range of towing and transport services, including:
Accident scene towing and emergency break down services
A quick response is just the beginning of your experience with Springfield Lakes Towing… if you need towing in Indooroopilly, you can get it done quickly by our experienced operators.
With over 10 years of experience, providing towing services to Indooroopilly and surrounding areas, you will receive a rapid response, personalised towing service and quality transport for your vehicles, machinery, equipment, salvage and more!
All with Springfield Lakes Towing and Transports personalised touch! Book your next tow in Indooroopilly now by giving us a call on (07) 3172 2950.
Did You Know?
Indooroopilly is a corruption of either the local Aboriginal word nyindurupilli, meaning 'gully of the leeches' or yindurupilly meaning 'gully of running water'.[2] Locals often shorten the name to ""Indro"".
Emergency Breakdown Towing in Indooroopilly
If your car has left you stranded in or near Indooroopilly, you can call Springfield Lakes Towing for rapid assistance. With all of our trucks licensed to carry a passenger, if you need to travel with your car, you can do so in safety and comfort.
Crash Scene Towing
For assistance and towing after a collision, you€™ll appreciate our prompt, yet calm assistance. As licensed tow truck operators, we can legally attend to the scene of a vehicle collision and help you retrieve your vehicle. In most cases, the towing charge can be billed directly to your insurer, which avoids any surprises later, making the process easier for you.
Why call us for towing in Indooroopilly?
With Springfield Lakes Towing, you€™re dealing with a leading provider of towing services. You€™ll receive the quality of service that has enabled us to become a preferred supplier for major insurance companies and national hire companies alike.
If you need towing in Indooroopilly, call now for fast tow truck service and a free quote on (07) 3172 2950.


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Psalm 24:1
The earth is the Lord's, and all its fullness,
The world and those who dwell therein.
"Those who dwell within" means God owns me…I am so glad he treats me like his beloved son…
We all remember the first words from Psalm 22:
My, God, my God, why have you forsaken me?
Jesus cries out on the cross. But, what we don't often realize is he is remembering a psalm he must have sung countless times, and the end is glorious. Testifying to the greatness of God to countless generations, the last words speak of completion and triumph.
Psalm 22:31
They will proclaim his righteousness, declaring to a people yet unborn: He has done it!
Yes, he has…
Psalm 21:4 He asked you for life, and you gave it to him— length of days, for ever and ever.
This is from a Psalm of David concerning the king of Israel.
The true king, Jesus, asks for this life that he may continue to reveal God to the world through us.
John 17:25-26
25 "Righteous Father, though the world does not know you, I know you, and they know that you have sent me. 26 I have made you known to them, and will continue to make you known in order that the love you have for me may be in them and that I myself may be in them."
Thank you, Jesus!
Psalm 20:7
Some trust in chariots and some in horses, but we trust in the name of the Lord our God.
Chariots and horses of biblical times are the fighter jets, drones, tanks, and Humvee's of today. Violence and the threat of violence as our ultimate security is not how God designed us to live. These will always let us down in the end. The only thing that can change a violence-fueled world is confidently acting in the ways of God. Modeling Jesus when it comes to facing threat and violence. Forgiveness and and not seeking revenge.
Psalm 19:1 The heavens declare the glory of God, and the sky above proclaims his handiwork.
To perceive God in the natural world you have to seek him and you have to want to discover him. God can't be too obvious or else we can forget free will and, like us, God generally doesn't show up where he's not wanted…
Psalm 18:8-9
Smoke rose from his nostrils; consuming fire came from his mouth, burning coals blazed out of it. He parted the heavens and came down; dark clouds were under his feet.
God is a non-physical being. The Bible uses metaphors to describe him, like Abba (Daddy), Fortress, and Rock.
How about dragon? That's what this sounds like in Psalm 18. But, dragon is also a negative metaphor for Satan in the Book of Revelation.
So let's stick to Rock…Not The Rock, though…
Has someone had an impact in your life that they might not even remember? But it was significant for you?
God works like that, too. Where you don't expect him…


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Religion and Displacement: Focusing on Solutions
4 min read
It is clear that religious-based conflict and persecution has become one of the main causes for displacement in the Middle East. This complex interaction is particularly illustrated by the crisis in Iraq and Syria. In Iraq, the pre-2003 Christian population of 1.5 million is estimated to have dwindled to 400,000, while of Syria's 1.8 million Christians before the revolution, over half a million have been displaced. In the last year, ISIS has deliberately displaced religious minorities in both countries, including Christian, Yezidi and Shabak and Turkmen Shia populations. Those who have not been displaced have faced punitive taxes and restrictions on employment, and endure the destruction of mosques, shrines and other places of worship.
All this is part of a wider global phenomenon of the deliberate targeting of religious minorities. But many more members of religious communities are displaced not necessarily as a result of direct discrimination or persecution, but because they are among the most vulnerable and marginalised within the population, and thus least able to protect themselves. As with all displacement experiences, distinguishing causal factors is not easy.
Just as much as displacement can be a consequence of sectarian polarisation, it can also be a cause. Since the outbreak of the conflict in Syria, over one million mainly Shia Iraqi refugees in the country have been targeted, and the majority have now gone home. But it is important not to oversimplify. Refugees around the world often face persecution because they are perceived to place strains on public services or compete in local labour markets, or simply because they are displaced, as much as because of their national, ethnic, or religious identity.
There is a risk that refugee camps become fertile recruitment grounds for violent extremism.
Another intersection between displacement and religion is the risk that refugee camps may become fertile recruitment grounds for violent extremism. There is certainly evidence in countries such as Pakistan and Yemen of radicalisation leading to violence within refugee camps. If the current Syrian crisis remains unresolved and refugee situations become increasingly protracted, there is the risk of a similar process unfolding here too. Indeed, there are signs that it may already be occurring in Jordan's Zaatari camp.
So while we must guard against generalisations and recognise the importance of other factors, it is good that there has been growing attention on sectarianism as a cause for displacement, as well as the impact of displacement on rising sectarianism. Where attention is still lacking, however, is on the role of religion in finding solutions.
First, we must work with religious leaders to avoid the radicalisation that leads to violence in situations of displacement, as well as growing an understanding of the religious lives of local communities and how religious belief influences their decisions. Second, we must recognise that faith-based organisations have become significant frontline responders in crisis situations, from providing shelter, food and clothing, to companionship and spiritual support.
We must work with religious leaders to avoid radicalisation in situations of displacement
Third, more attention is required on the role of religion can play in finding durable solutions, particularly during repatriation of refugees and internally displaced persons. Returning the displaced to the areas from which they were driven because of their religion in a sustainable fashion can be an effective way to address root causes, and prevent further conflict and displacement. As experiences in the Balkans, Latin America and sub-Saharan Africa have shown, the return of displaced populations can be an important signifier of peace and the end of conflict, and can play an important part in validating the post-conflict political order. The return of displaced populations can be a pre-condition for peace if they are politically active. And the return of displaced populations can make an important contribution to the recovery of local economies.
At the same time, in seeking solutions, we must recognise that the role of religion may be distorted. For example, there are reportsof Iranian Shia asylum seekers in Turkey converting to Christianity on the basis that apostasy is punishable by death in Iran, and that conversion will thus strengthen their claims for asylum and resettlement.
While religion is not the only identity exploited by violent extremists, it is important. I have recently been appointed Executive Director of the Global Community Engagement and Resilience Fund (GCERF), a public-private partnership to support grassroots initiatives to counter violent extremism. Refugees and internally displaced persons may not be a primary focus for the Fund, but particularly in our efforts to fund anti-ISIS initiatives, they will require significant attention. Most importantly, GCERF recognises the interdependence of religious tolerance, intellectual freedom, and community resilience in resisting violent extremist agendas. We look forward to driving forward our efforts to unlock local solutions to this pressing global challenge.
Dr Khalid Koser is the Executive Director of the Global Community Engagement and Resilience Fund (GCERF) www.gcerf.org
The Tony Blair Faith Foundation is represented on the GCERF board.
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Many of us know the reasons why we should eat organic but we don't always know how to do this on a budget. At aboutlife one of our primary goals is to provide healthy, nutritious and organic food at reasonable prices so anybody, on any budget, can choose to preserve their health and the health of the environment whilst supporting their local farming community.
The first way to do this is by eating your fruit and vegetables seasonally. This is often better for us as the nutrients are more accessible plus it tastes better when eaten within the seasons too. We source all our produce from local, chemical free and organic farms and because of this you won't always find absolutely everything you might find in the big supermarkets – tomatoes in July anyone? You may also notice our prices fluctuate – often from week to week. We can guarantee our produce department is busy every day locating the best prices on all our fruit and veg and you can keep up to date with these by following us on Facebook.
If you do need to be selective though on which fruit and vegetables are best bought organic check out the dirty dozen and clean fifteen, below are the dirty dozen and these record the highest level of pesticide residue so are best bought organic.
The Dirty Dozen:
We also want to help keep your pantry stocked with high quality organic staples. Our Organic Good Stuff For Less Range does just this with 150 items we regularly price check so we can guarantee these are the best prices on organic pantry staples in Sydney!


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omkar abhang
Tert-Butyl Hydroperoxide Market is estimated to reach US$ 136.41 Mn by 2025
Press Release • Apr 02, 2018 04:36 EDT
The tert-butyl hydroperoxide (TBHP) market is growing at a tepid pace on account of the abundance of substitutes, its reusability, and development of new processes which can by-pass the usage of TBHP.
Some of the prominent participants in the tert-butyl hydroperoxide market are LyondellBasell, PERGAN GmbH, Arkema Group, Akzo Nobel, and United Initiators GmbH.
Request Sample Report @ https://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=33161
According to a report by Transparency Market Research, the global tert-butyl hydroperoxide market will rise at a very slow pace by registering a CAGR of 1.3% during the period between 2017 and 2025. At this pace, the market which was worth US$121.06 mn in 2016, is expected to become worth US$136.41 mn by 2025.
Application-wise, the key segments of the global tert-butyl hydroperoxide market are polymerization initiator, chemical synthesis, curing agent, etc. Of them, polymerization initiator is at the forefront of driving the market and is estimated to grow its revenue share to 46.61% by 2025 by registering the maximum growth rate.
Geographically, the key segments of the global tert-butyl hydroperoxide (TBHP) market are North America, Latin America, Asia Pacific, Europe, and the Middle East and Africa. Currently, Europe leads the global tert-butyl hydroperoxide market with a dominant share in revenue. In 2016, its share was a substantial 40%. In terms of volume, the region is expected to grow its share further in the upcoming years. Germany, Netherlands, and Belgium are at the forefront of driving demand in Europe.
Easy Availability Helps Demand
Tert-butyl Hydroperoxide (TBHP) is a clear, colorless, stable and aqueous solution that belongs to the alkyl hydroperoxide chemical family. It is a highly reactive product, with three types of significant physical hazards: flammability, thermal, and decomposition due to contamination.
Read Report Overview @ https://www.transparencymarketresearch.com/tert-butyl-hydroperoxide-market.html
Tert-butyl hydroperoxide (TBHP) is an easily available and convenient source of active oxygen suitable for diverse oxidation technologies. Epoxidation of propylene to propylene oxide is the largest commercial application of TBHP. TBHP is also used in production of specialty chemicals needed in fine chemical and performance chemical industries such as pharmaceuticals and agrochemicals.
Under the polymerization initiation reaction, TBHP is employed to synthesize many perester, dialkyl peroxide, and perketal derivatives, as it serves as a free radical initiator for polymerization, co-polymerization, graft polymerization, and curing of polymers.
Limited Scope of TBHP-based Processes Crimps Growth
"Propylene is converted into PO via various syntheses routes, which include processes based on oxidation of propylene through the organic hydroperoxides (including TBHP) method. Currently, processes based on organic hydroperoxides constitute almost 50% of the global production capacity of PO. However, the hydroperoxide based process requires relatively large capital investment. It presents difficulties in balancing the market for PO and its co-products.
Get More Information @ https://www.prnewswire.com/news-releases/tert-butyl-hydroperoxide-market-to-reach-us-13641-mn-by-2025-globally-transparency-market-research-653281933.html
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Each TMR Syndicated Research report covers a different sector – such as pharmaceuticals, chemical, energy, food & beverages, semiconductors, med-devices, consumer goods and technology. These reports provide in-depth analysis and deep segmentation to possible micro levels. With wider scope and stratified research methodology, our syndicated reports thrive to provide clients to serve their overall research requirement.
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In April 2017, ITS will begin a multiyear project to upgrade from Banner 8 to Banner 9. For general Banner 9 upgrade information, as well as to sign-up for upcoming Banner 9 Preview and Hands-On sessions, go to the Banner 9 upgrade web page.
Administrative Banner is an integrated suite of administrative software purchased from SunGard Higher Education and is supported and maintained by Enterprise Information Systems. The system connects students, faculty, and staff to the services and information they need and is comprised of the following primary modules.
- Human Resources
- Finance
- Student
- Student Financial Aid
- Advancement
Human Resources
Authorized departmental personnel can be granted access to perform the following human resource tasks for employees within their department (restricted by the financial organization code):
- Change labor distributions for employees.
- Print semi-monthly payroll vouchers.
- Enter semi-monthly time worked.
- Print post-payroll salary distribution reports.
- Query labor distributions by account, position history, and employee job information.
Authorized departmental personnel can be granted access to perform the following financial functions for their department:
- Enter requisitions for their department.
- Enter invoices for their department.
- Enter departmental journal vouchers.
- Approve requisitions and invoices electronically.
- Print departmental expense reports.
- Query departmental financial information.
- Query departmental travel information.
Administrative Banner training is offered for structured, hands-on classes for departments to receive instruction and practice on various functionality of the system. Click here to view the latest training schedule.
Most Often Requested Access Classes
|Financial Query. When a user is set up they are automatically given financial query access.
|Allows users to key bi-weekly payroll and process re-distributions.
|Allows users to do requisitions.
|Allows users to do invoices.
|Allows users to approve requisitions and invoices.
|* Training for these classes is mandatory.
Helpful links are shown below:
- Create a New Administration Banner Account (PDF)
A department head or dean signature is necessary to process this form.
- Installing JRE Software (PDF)
In order to launch and run Internet Native Banner (INB) (the current version of Administrative Banner), all computers must have the software, Java Runtime Environment (JRE) 1.6.0_04, installed. Your computer system will automatically prompt you to install this software if needed. If your system is running applications that already require this version of JRE or higher, you will not be prompted to install the software. NOTE: Mozilla Firefox will not install the correct version, therefore, the initial installation of JRE 1.6.0_04 should be completed using Internet Explorer, then Mozilla Firefox will run the correct JRE software.
- Logging Into Banner (PDF)
- Configuring IE for BDMS (PDF)
This guide provides step-by-step instructions to configure Internet Explorer in preparation for using the Banner Document Management System (BDMS).