text:
JIUNGE NASI WHATSAPP TU FOLLOW. BONYEZA HAPAJob Opportunity at CRDB Bank-Head; Government Banking
Head; Government Banking
Job Summary
Job Opportunity at CRDB Bank-Head; Government Banking Responsible to lead initiatives to increase market share of Government Ministries, Institutions, Agencies, Local Government and Non- Government Institutions by ensuring growth of deposits of the Bank, local government accounts, government project accounts and income fee through cross selling of other products of the Bank, in line with the business strategy.
Key responsibilities:
- Review and develop annual business plan for Institutional Clients Unit (Government and Non-Government Institutions) and contribute to the overall business strategy for Corporate Banking Department in line with the Banks' business strategy.
- Maintain close relationship with Government and non-Government institutions to ensure we obtain first-hand information for growth and retention of business.
- Identify and negotiate business opportunities with Institutional Clients and develop overall strategies for business development in order to increase the deposit portfolio and Transactional income in line with annual business targets.
- Monitor and review deposit Targets and recommend appropriate interventions to the Head of Government and Institutional Banking to ensure a proper mix of deposits in line with approved performance indicators and targets.
- Ensure Bank's visibility to all big events attended by top Government officials.
- Prepare key business periodical reports to both internal and external stakeholders.
- Manage the performance of subordinate staff and propose for training and development to ensure they align performance with business goals and objectives.
- Prepare Unit Budget as an input to the Department Budget and continuously manage unit expenditures in line with Bank's strategic focus.
- Support branches in deposit mobilization activities and cross selling of products to ensure growth of deposits and income in line with business strategy.
- Contribute towards the review and enhancement of the investment policy of the Bank to ensure that they align with current business environment and statutory requirements.
- Liaise with all stakeholders i.e, clients, government institutions, the Central Bank and other financial institutions to safe guard the interests of the Bank.
- Preparing and agreeing on an annual budget based on client portfolio.
- Preparing and agreeing on a monthly action plan.
- Maintain database of customers under own supervision.
- Analyse performance reports (monthly work plan, activity report etc).
- Increase Government business as per agreed yearly percentage achievement.
Apply Also
procurements and supply Jobs in Tanzania
Records management jobs Tanzania
Human Resource Job in Tanzania
Nafasi za Kazi Business Administration|Business Administration jobs in Tanzania
Banking and Finance jobs in Tanzania
Experience, Knowledge and Skills Requirements
- Bachelor degree in Business Administration, Banking, Commerce or its equivalent, MBA will be an added advantage.
- Minimum of 7 years intensive experience in Government Business, practices and regulations for business banking with at least 2 years' experience in local environment.
- In-depth knowledge of products and services to Institutional Clients.
- Well-informed of the market competitive price in short and long term investments.
- Financial management skills.
- Interpersonal and networking skills.
- Project Analysis skills.


text:
How could PDSMSS10 be INACTIVE ?
After PDSMAN is started with SS10 active - the command F PDSMAN,STOPSS10 would disable PDSMSS10.
During startup a parm of NOSS10 would prevent PDSMSS10 from being activated. If they use the sample PDSMAN proc that we provide this would look like this:
The functions they lose by disabling SS10 are Extended LLA Operator Command (ELOCs) are inoperative, and some commands to stop the CA PANEXEC product are recognized and prevented because of problems that may occur.

subset: commoncrawl


text:
Today, the U.S. Supreme Court decided to hear the New York State Rifle & Pistol Association, Inc. v. Bruen case.
Category: Legal
Defensive Motor Vehicle Tactics for Escape
One of the tactics used by far left protesters to disrupt the lives of private citizens and to show their
Joe Biden's New Gun Control
President Joe Biden is expected to direct his administration to tighten restrictions on so-called ghost guns and stabilizing braces later today or
Iowa Constitutional Carry — July 1, 2021
Iowa has joined the free states which have made constitutional carry the law of its land As of July 1,
Ban on ARs and Standard Capacity Magazines
In 2018, the City of Boulder, Colorado bypassed a ballot and instituted an "Assault Weapons" ban that made the possession,
The Microstamping Myth Revealed
Microstamping has reared its ugly head again as gun control schemers elevate it as a sophisticated means of "gun safety,"
Gun Vote: Now Is Not the Time To Go Silent!
With Nancy Pelosi in the House and Chuck Schumer in the Senate running the show, now is not the time
Washington Appeals Court Unanimously Upholds Preemption
A Washington State Appeals Court panel has unanimously held that a so-called "safe storage" ordinance adopted by the City of


text:
- Standard Number:
OSHA requirements are set by statute, standards and regulations. Our interpretation letters explain these requirements and how they apply to particular circumstances, but they cannot create additional employer obligations. This letter constitutes OSHA's interpretation of the requirements discussed. Note that our enforcement guidance may be affected by changes to OSHA rules. Also, from time to time we update our guidance in response to new information. To keep apprised of such developments, you can consult OSHA's website at https://www.osha.gov.
August 19, 1992
MEMORANDUM FOR: REGIONAL ADMINISTRATORS THROUGH: LEO CAREY, DIRECTOR OFFICE OF FIELD PROGRAMS FROM: PATRICIA K. CLARK, DIRECTOR DIRECTORATE OF COMPLIANCE PROGRAMS SUBJECT: Federal Highway Administration Contract Language (Inspection - Right of Entry)
Attached is a copy of a letter dated July 15, 1992, from the U.S. Department of Transportation (DOT), Federal Highway Administration regarding OSHA's authority on federally funded highway projects.
This is in direct response to your request for explicit guidance as to OSHA inspection rights on federally funded highway projects. As you will note, DOT agrees to include language in its Form 1273 which will make clear OSHA's right to conduct inspections of federally funded highway projects. Until such time as this form is revised, the July 15 letter shall serve in the interim as OSHA authorization to enter the subject jobsites, if needed. This letter should be included with all appropriate file documentation.


text:
The Shipowners' Foundation in Finland was established in 2008. The Foundation aims to support research, education, and communication in the Finnish shipping industry as well as to promote activities related to the shipping industry.
Read articleMarine industry
Record Years 2018 And 2019 For The Finnish Maritime Cluster – However The Looming Corona Slowdown Behind The Corner
Recently Rauma Marine Construction announced a MoU with the Tasmanian TT-Line to build in 2022–2023 two Ro-Paxes in Finland and…
Rauma Marine Construction has secured a solid orderbook
Rauma is one of the three primary shipbuilding cities in Finland. The other two are Helsinki and Turku.
Read articleCosta Smeralda delivered from Meyer Turku shipyard
Costa Smeralda is one of the most innovative, and some would claim, the most beautiful ships ever built at Turku shipyard.
Read articleRoger Holm from Wärtsilä Marine: Technology is already creating many opportunities for smart shipping
As a tech group, Wärtsilä Oyj's strategy has long revolved around smart technology and smart shipping. In practice, this means providing safe, energy-efficient and sustainable solutions for Wärtsilä Marine's customers.
Read articleCargotec sees great benefits in the optimisation of traffic flows
The Finnish listed company Cargotec Corporation has set its sights on becoming the market leader in intelligent cargo handling. Cargotec harnesses digitalisation and cloud services to boost efficiency in shipping logistics chains, save money for customers and pave the way for responsible business.
Read articleABB riding the wave of marine industry digitalization
As vessels become electric, digital and connected, ABB Marine & Ports ́s unit in Finland has plenty of work ahead of it to digitalize the marine industry. Autonomous solutions are expected to transform international shipping in the coming decades.
Read articleSurma joins Chilean icebreaker project
Surma, a Finnish company in the defence equipment sector, has signed an agreement with ASMAR shipyard covering electro- magnetic compatibility design and management for Chile's Antártica 1icebreaker.
Read articleAurora Botnia – a challenge for Foreship
The design of Wasaline's new ferry has already posed challenges for marine engineers at the design agency Foreship. In addition to being environmentally friendly, the ship must be able to operate to a strict timetable in shallow and freezing waters – and often in difficult weather conditions.
Read articleWello's Penguin will become a common sight on the world's oceans
Wello's technology for harnessing ocean-wave energy is now ready to be put into real action. Thanks to an increasing number of devices and installations, the Finnish company believes that wave energy will soon become the most affordable type of renewable energy.
Read article


text:
Tonight sees the opening, in London's West End, of the revived 1967 musical Hair reminding us all, lest we forgot, that we are still stumbling around looking for our slippers in that early dawn of the Age of Aquarius.
I know that it is astrological bunkum but this bit about the Age of Aquarius does stay neatly in the mind. I am not taken in by the Moon being in its 7th. house as the song tells us but I still thrill to the idea of a New Age, possibly without too many New Agers in it but, bless 'em, I am more on their side than not.
"When the moon is in the Seventh House
And Jupiter aligns with Mars
Then peace will guide the planets
And love will steer the stars
This is the dawning of the Age of Aquarius
The Age of Aquarius
Aquarius! Aquarius!"
Yesterday I was writing about the long 20th. Century's history of genocide and murder and it doesn't take much of a leap of the imagination to guess why, in 1967, so many people wanted to see a new age dawn.
"Harmony and understanding
Sympathy and trust abounding
No more falsehoods or derisions
Golden living dreams of visions
Mystic crystal revelation
And the mind's true liberation
Aquarius! Aquarius!"
There were idealistic, young crystal-influenced, hippies in Amsterdam in 1967 who were born when the city was occupied by the Nazis and little Anne Frank was dying in a concentration camp. No reason to doubt their sincerity when they sang for harmony and understanding, sympathy and trust abounding.
The terrible waste of Vietnamese and American lives at that time added an new urgency to the desire for peace to steer the planets.
This was the time when an amiable old codger in a suit, British Home Secretary, Roy Jenkins, introduced legislation that liberalised homosexuality and abortion whilst also abolishing the archaic right of the Lord Chancellor to censor theatre productions. Hair, with its tasteful, brief and subtly lit nudity benefited from Mr. Jenkins' liberality. Some of the show's lyrics might have suffered some rude cuts too without his help.
Father, why do these words sound so nasty?
Can be fun
Join the holy orgy
Kama Sutra
It all sounds so quaint and innocent now and I am sure there will be much room for tittering at the new production but, in its own simple and wonderfully melodic way, Hair did speak not just for a generation but for all of us who continue to hope that future "tribes" can find intellectual, sexual and spiritual freedom in a World that can so often still feel pre-Aquarian.
Let the sun shine, Let the sun shine in
The sun shine in.
Yeah man!


text:
5 Coolest Wooden Cabins in Europe
The weather is getting cold and you are in need of an escape from the city. You know what that means: a natural getaway in the woods! Staying in a cute little wooden cabin is the best way to not only clear your mind and take some time to relax, but also to become a part of nature and appreciate the small joys of life. That's why we prepared this list of amazing wooden cabin options in Europe for you to check out and treat yourself with during the holiday season.
La Cabane Perchée, Ardennes, Belgium
For anyone who had dreamt of living in a treehouse when they were a child: this cabin will make your dreams come true! It is five meters high and safely hidden in between six trees. The material of the architecture is old wood burned by the sun, which gives the whole place a natural and authentic energy. The interior of the cabin is meticulously designed to create a cozy vibe and be practical at the same time. There is a breath-taking view that you can see from the kitchenette and two bathtubs to relax in while watching outside; one is located right next to the window inside and the other one is on the terrace. The 165-kilometer long river Ourthe that flows below the cabin is the cherry on top.
Cabanes als Arbres, Spain
These eco-friendly cabinsare the definition of living within nature. The growing tree is spreading its branches all around the cabins, bringing the forest energy into the bedrooms. Staying here for a while would not only be an unforgettable experience, but also create an amazing opportunity to feel mindful and free. The interior is designed with rustic decor that aligns perfectly with the picturesque view from the terrace.
Tromsø Lodge & Camping, Norway
If White Christmas is not coming to you, you better go to it instead! This modern cabinis the ideal spot for a family Christmas vacation where you can enjoy a cup of eggnog, bond by the fire, and spend hours snow fighting. If you are lucky, you can even see the Northern Lights from your cabin! Previous customers have described their experience in this cabin as magical, being a part of nature while hiding in between trees, mountains, and a river.
The Woodman's Hut, Nethy Bridge, Scotland
The award-winning Woodman's Eco Hutis the perfect place for a romantic getaway you have been thinking of! This cabin is located in Cairngorms National Park, so you can already be sure that the view of the landscape is going to be magnificent. With its old architecture and simple style, this house will take you on a time travel and make you enjoy the little things in life. That's how the traveler Darrell Hartman described his experience in this cabin. So next time you want to escape from the city and go somewhere relaxing, keep this option in mind.
Jagdgut Wachtelhof Private Hideaway, Austria
As you can tell by its name, this locationwill be the perfect hideaway for you and your loved ones, with some snow as the bonus. Almost all the rooms in this spot have fireplaces to ensure a snuggly environment while watching the snow through your window. Only 275 meters away from your chalet, you can start skiing through the Alps and then come back to the resort to an outdoor heated swimming pool, movie theater, and even a fitness room. They really thought of everything to guarantee a great experience for you!


text:
It is not exactly a mystery when the 43rd general election will be held.
For four years now, we've all known — thanks to the fixed-date election law brought in by the Harper government — that Canadians will go to the polls on Oct. 21.
This means, one would think, all major parties would be working to arrange their affairs with a view towards being ready to begin the official campaign as early as this weekend. (Under the fixed-date election law, the earliest that Prime Minister Justin Trudeau could ask the Governor General to dissolve Parliament and send everyone out onto the hustings is Sept. 1. The latest he is allowed to wait is Sept. 15.)
And because a general election is really 338 individual races — one in every riding in the country — the most important thing any federal party needs as it prepares to campaign is a candidate in each of those 338 ridings.
The Conservatives and the People's Party of Canada know this. Both parties are inches away from a full coast-to-coast-to-coast slate of candidates. And as of late Thursday afternoon, Elizabeth May's Green Party was just ahead of the governing Liberals with nominated candidates in about three-quarters of the ridings.
But the NDP — despite the certainty of the date that is now upon them — have no candidates in more than half of the country's ridings, yet more evidence of the sickly weakness of the party under leader Jagmeet Singh. The party has been trailing in fundraising, trailing in the polls and, now, trailing in candidate readiness. On the morning of Aug. 29, the NDP web site listed 148 candidates but according to party spokesperson Melanie Richer, the NDP had 174 candidates in place Thursday.
The NDP had not a single nominated candidate in any of the 10 ridings in New Brunswick, any of the four ridings in P.E.I. or in the northern ridings of Nunavut and the Northwest Territories.
To Dennis Matthews, a veteran of Conservative election war rooms in 2006 and 2008, this failure to have candidates in place is a tremendous disadvantage for the NDP.
"A candidate is the leader of the local campaign," Matthews said. "They often pick their campaign managers. They bring their own cadre of volunteers and supporters. A lot of the decisions that get taken on things like office space, getting your campaign signs printed, getting your website up, your social media going — all that kind of stuff — can't really happen until you have a candidate."
On its face, the lack of candidate preparedness for the New Democrats would be a concern, but even more worrying may be the relative organizational strength of the Green Party, which, according to Green spokesperson Rosie Emery, had nominated 274 candidates as of Thursday afternoon.
Among the factors hobbling the NDP in finding candidates is what some political scientists describe as the party's "incumbency disadvantage."
A near-record percentage of New Democrat MPs will retire once the writ is dropped next month. Just over 33 per cent of those New Democrats elected in 2015 will not run now, a figure exceeded only once in modern Canadian history in 1993 when 41 per cent of those elected as Brian Mulroney's Progressive Conservatives declined to run for the Kim Campbell PCs.
Among the retiring NDP MPs is Murray Rankin, who represented the riding of Victoria. Without Rankin's incumbency, that seat is a clear target for the Greens, who have a solid base on southern Vancouver Island. The party recently won a byelection in Nanaimo-Ladysmith, and party leader May represents Saanich-Gulf Islands, the riding adjacent to Victoria. The Greens are aiming to build on that regional strength on Vancouver Island by taking out NDP incumbents Randall Garrison in Esquimalt-Saanich-Sooke and Alistair MacGregor in Cowichan-Malahat-Langford.
David Akin is the chief political correspondent for Global News.
Editor's Note: The NDP nominated candidate count was update in the headline and in the text to clarify the candidate count per the party's Web site as of August 29 versus an e-mailed statement from a party spokesperson.


text:
I was cleaning out a very old file and came across a recipe that was given to me by the Chef at Rancho LaPuerta many years ago. Being inspired by this recipe, I created my own Garden Sweet Bread Recipe by swapping and changing out a few ingredients.
I could live on quick breads. My English Muffin Bread is SO good toasted!
Garden Sweet Bread Recipe
This bread is full of healthy ingredients, including ground flax seed. That means we can have 2 slices, right?
Years ago……probably 1994ish…..I was a guest instructor at the famous spa in Mexico. I packed my leotards and headed to Rancho LaPuerta for one week, not knowing what I would actually be doing.
Once there, I met the gal who would be my main contact, I was assigned a mi casa, own little house and handed a class schedule of the classes I would be responsible for teaching.
They had me down for 30+ classes for the week! WHAT? After looking at it more carefully, I noticed the classes were usually only 30 minutes. Whew! I was in much better shape then, so I was ready for the challenge.
Each week, the Ranch would have a couple of guest instructors, that week, I was the only one. There was however a full staff of full time instructors that lived and worked right there at the Spa.
I headed to dinner eager to meet a few. The instructors had a separate area to eat and we were allowed to have menu items not available to guests. Like healthy cookies and pasta. (Thank GOD!)
I gathered my meal, looked for a place to sit down and noticed there were no seats available at their tables. I was the odd man out. I sat by myself and ate my dinner, feeling a little out of sorts, but gave them the benefit of the doubt.
Once our daily schedule began, I was able to meet a few, but quickly realized they just weren't interested in getting to know me. I took it personally and felt horrible until I called a girlfriend and she shed some light on it.
They were a small group of people who had formed their own community, they would meet hundreds of new people weekly, including other instructors. Living and working in the same place, with a high demand for customer service obviously took a toll on their need for building outside relationships.
She made me realize that usually there were more than one guest instructor, so we would normally have each other. These full time instructors probably had learned that it just wasn't worth their energy to invest in getting to know so many people weekly because on Friday, they were gone. That was my "AHA! moment", so after that I no longer expected friendly conversations and settled for friendly hello's. I used the time for solitude and getting to know the guests. I was happy the instructors did at least offer a seat at the table the rest of the week.
The guests were great! I met a gal who worked for Oprah, one of the owners of Espirit Clothing (BIG 80's & 90s clothing company) and the famous clothing artist Besty Johnson. I made appointments for spa treatments, hiked and chatted it up with the Chef Bill. But I won't lie….. I was never so glad to leave. I was sore, tired and craved being around my friends.
This experience has made me keenly aware of anyone who may be feeling left out. It was a good lesson.
While there, I went on an amazing garden tour with the jovial Chef Bill Wavrin. He served us breakfast, the Garden Sweet Bread and shared the recipe with us.
I don't think I've ever made it, so it was fun coming across it while cleaning out old papers. I did a quick google and it looks like he has a Rancho LaPuerta Cook Book. It's bound to have the original recipe and many more healthy delights.
This bread isn't your typical sweet quick bread. It's really not THAT sweet, but it's got good flavor. It gets any sweetness from the juice and the honey. There is no refined white sugar in this recipe! I like it with a bit of butter and honey. That's still healthy, right?
Garden Sweet Bread Recipe
This hearty Garden Sweet Bread is full of healthy ingredients. Recipe inspired by the wellness spa, rancho la Puerta in Mexico.
- 1 Cup and 2 Tablespoons Whole Wheat Flour
- 2 1/2 tablespoons ground Flax Seed. (I bought the toasted Flax seeds from Trader Joes and ground them in my magic bullet)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 Tablespoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 2 1/2 Tablespoons Vanilla Greek Yogurt (or plain)
- 1/4 Cup Orange Juice (or apple)
- 2 Tablespoons vanilla
- 1 1/2 teaspoons vegetable oil
- 2 Tablespoons Honey
- 2 eggs
- 1/2 cup to 1 cup grated carrots.
- Preheat oven 350°
- Mix the flour, flax seeds, baking soda, baking powder, cinnamon and ginger in a medium-sized bowl and set aside.
- In a separate bowl, blend yogurt, juice, vanilla, oil, honey, eggs and carrots. I used my electric mixer.
- Pour the dry ingredients into the wet, and fold together until well moistened. Don't over-mix, as it will toughen the bread.
- Grease 2 small loaf pans and pour batter evenly into both, filling them halfway. My loaf pan was about 6in x 3in
- Bake for 20-25 min.
- Insert a toothpick to the center. If it's clean when you remove it, you're done!
- Cool
- Enjoy!
If you want to use a regular loaf pan, you'll need to increase the baking time to 35-40 min.
Any fruit can be substituted for the carrots. This recipe is inspired by Bill Wavrin.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 416Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 190mgSodium 583mgCarbohydrates 44gFiber 7gSugar 29gProtein 18g
We do our best to calculate, however, nutrition information may not be accurate.
For your convenience, here are my affiliate links to items you may need.
- Ground Flax Seed
- Bob's Red Mill Whole Wheat Flour
- Organic Honey
- KitchenAid Mixer
- Paper Loaf Pans
- Mini Loaf Pans
More delicious quick breads!
Apple Cream Cheese Quick Bread
Blueberry Lemon Bread with Lemon Glaze


text:
1# Mattress Firm Perkins Plaza
3617 Perkins Rd Ste A, Baton Rouge, LA 70808
Reviews of the store
My husband and I had a great experience here with Jay! We walked in with a set price range, and Jay did everything possible to get us a nice mattress within our budget.
Great experience and totally painless. Jay was great and worked with me to find a mattress that worked at price I couldn't pass up.
2# B.R. Mattress Outlet
4065 Florida Blvd, Baton Rouge, LA 70806
Reviews of the store
We had the best experience shopping for a mattress here. We went to several mattress stores, and this was the best! We got a new Simmons Beautyrest BlackIce king-size mattress for half the retail price! Definitely the best mattress I have ever slept on.
Mitch puts his customers first. I really like his assistance in helping us to find the perfect mattress. I love our split king adjustable bed. My husband hasn't experienced any back pain since we got a new mattress. You can't beat their top-quality mattresses at warehouse prices.
3# Olinde's Mattress Superstore
4201 Perkins Rd, Baton Rouge, LA 70808
Reviews of the store
John, Samantha and Andrew made our mattress-buying experience easy and painless. We had a wonderful experience with the staff.
Friendly staff, great job helping us to navigate the ins and outs of the different types of mattresses, great deal, and prompt delivery. It's great to have a local, family-owned business nearby we can support.
4# Pelican Mattress Factory
5499 Adams Ave, Baton Rouge, LA 70806
Reviews of the store
Amazing service. Superb quality. Couldn't be more pleased.
I got an adjustable bed for my mom with a supreme quality, well-made, beautiful mattress. She and I couldn't be more pleased!
5# Istrouma Mattress Factory
3538 Plank Rd, Baton Rouge, LA 70805
Reviews of the store
Great mattresses made to order and decent prices. The owner is amazing.
Love my bed. They make their own mattress and box spring
6#Mattress Direct
9469 Airline Hwy, Baton Rouge, LA 70815
Reviews of the store
Store associate was very helpful by explaining what I needed to know step by step. She was also polite and humble in all she did.
Friendly and knowledgeable sales staff, and wide variety of brands and price points. Warranty is a pain to deal with if you have problems, and you will not get your money back. Store credit only towards the purchase of something else.


text:
TLS configuration
Skytable lets you secure connections with TLS. This feature is built into Sky with OpenSSL and doesn't require you to have OpenSSL installed. You can enable TLS by using your preferred mode of configuration.
Step 1: Create a self-signed certificate and private key
This is outside the scope of this document, but you can read this guide on Stackoverflow to get a brief idea of creating one.
Step 2: Add it to your configuration and launch
With config files
Add the following block:
key = "/path/to/keyfile.pem"
chain = "/path/to/chain.pem"
port = 2004
only = true
The above block is self-explanatory; you just have to add the paths to the private key and certificate files and add the port (if required).
By setting only
to true
, the server will only accept accept secure connections. In other cases,
the server listens to two ports: 2003
and 2004
, a non-TLS port and a TLS port (similar to port
80 and port 443 in HTTP/HTTPS). As expected, you can configure this port number to suit your needs.
We use the terms SSL
and TLS
interchangeably, when what we really mean is TLS.
With command-line arguments
Simply start skyd
skyd -z cert.pem -k key.pem
You can pass the --sslonly
flag to force the server to only accept secure connections, disabling the non-SSL interface. When this flag is not passed, and other SSL options are given — the server listens to both SSL and non-SSL requests
To use TLS with the Skytable shell (skysh
) just run:
skysh -C /path/to/cert.pem --port [SSLPORT]
and you'll be on a secure connection. Don't forget the SSL port! The skytable daemon binds the secure listener on a different port when in multi-socket mode.


text:
Amar Sylla
Updated as of 7/31/2021, scouting report written by Alan Lu.
2021 rankings were finalized on 7/29/21.
Height: 6-9
Weight: 195
Country: Senegal
Professional Team: BC Oostende
Classification: International '01
Birthdate: 10/1/2001
2021 Top 100 Prospect Rank: 74
Projected Draft Range: 2nd Round to Undrafted
Excels at scoring on off-ball motion plays
Has stretch big potential
Adequate playmaker for his size
Good rebounder
Decent defender
Very good shot blocker
Gifted athlete
Needs to improve his shooting
Must improve his low post game
Can miss shots wildly around the basket
Can be careless on offense, which can lead to turnovers
May be fairly raw offensively
Can be undisciplined defensively
Limited experience against top competition
Amar Sylla is a very athletic, energetic big man that could be a potential first round pick in the 2021 draft. He has elite physical tools and motor that could enable him to project into a rim protector role in the NBA, but he did not play well in professional basketball for Oostende this past season. He really struggled to make shots or to score efficiently, as his play was disappointing overall this year. He'll need to bounce back to perform better next season, but despite that, he is a player that may have considerable upside, and NBA teams will be intrigued to see how well he plays in 2021.
Sports Illustrated's Article Listed Sylla in the First Round of an Early 2020 Mock Draft
Hoops Rumors' Article on Sylla Deciding to Pass on the 2020 Draft
Games Scouted:
7/2/19 Senegal vs. USA
7/3/19 Senegal vs. Canada
10/30/19 BC Oostende vs. Dinamo Sassari
9/16/20 BC Oostende vs. Iberostar Tenerife
If you use any portion of this material, please credit NBA Scouting Live.


text:
08 8240 0066
255 Grand Junction Rd, Ottoway SA 5013
Page 1 of 5 |
What`s On Offer At Normetals Adelaide?
How You Can Earn Money From Scrap Metal!
What To Look For In Rural Fencing For Your Property!
Garden Sheds That Will Solve All Of Your Storage Solutions!
Why You May Need New Rural Fencing for Your Country Property
Why a Normetals Shed Will Become Your Ideal Workspace!
Earn Money From Scrap Metal at Normetals
Need a Retaining Wall? Normetals Has You Covered
How To Get The Most Out Of Your New Adelaide Garden Shed
Need Steel Supplies? Normetals in Adelaide Has You Covered
What To Look For When Purchasing A New Farm Gate
Where Can I Buy A Farm Gate in Adelaide?


text:
Admirals Youth Teams
Admirals Lacrosse Summer 2023 Tryouts will be March 12th at Lancaster Park. Register Now!
We will be looking to form teams for Grad Years 2024-2032 following US Lacrosse age divisions. Every effort will be made to have single year teams, but ages will be combined as necessary. Contact us with any questions.


text:
Baked French Toast with Apple Cranberry Compote
I love breakfast food and often find it difficult to decide what meal I want when we go out for brunch. It is always a toss-up between ordering eggs, like Eggs Benedict or in the pancake / french toast category. Breakfast meals are sweet and savory comfort foods that just make the day start off on a happy note. French toast made with good quality bread soaked in a light vanilla custard always makes me happy. Yet today, I wanted to do something slightly different with some make in advance options and fruit topping. Baked French Toast with Apple Cranberry Compote, is a special occasion breakfast or brunch with easy do-ahead preparations.
Baked French Toast
The type of bread is the first key ingredient. I recommend a Country White Boule or Country White Sourdough Boule. The bread is sturdy and will hold up to an overnight soaking without falling apart. I bought my Country White Sourdough Boule at Whole Foods. It does not have a thick crust which is better suited for french toast. Challah or Brioche are other good choices, but I have yet to test them in this recipe. I do not recommend using regular sandwich bread as it will just fall apart before you start.
I don't know about you, but whenever I make french toast by the time I get to the last 4 pieces the egg and milk custard is used up and I need to make more. The first slices of french toast soaked up more than their fair share of custard leaving none to spare for the last few slices. In this recipe, you soak all the bread slices at the same time overnight and every slice gets an even soaking of vanilla-nutmeg custard.
Another advantage of making baked french toast, is you bake the slices of bread at the same time in the oven. This frees up the cooks' time to enjoy a cup of coffee or make the compote. At first, I was doubtful that baking the french toast would produce browned slices of french toast, but it does. Baked french toast has a great texture with crispy and buttery browned edges and soft and tender insides.
Apple Cranberry Compote
The compote combines fresh apples and cranberries with a spiced apple cider reduction. The fruit is gently cooked in butter until the cranberries start to pop. For this recipe, I reduced the amount of sugar, so you can taste the fruit and not the sugar. The cranberries are tart and contrast with the sweet apples. If the cranberries are too tart feel free to add more sugar a tablespoon at a time but make sure all the sugar dissolves before you remove the compote off the heat.
I made the compote with Fuji apples because they were on sale, but any apple that keeps its' shape will work. Golden Delicious apples, Granny Smith apples, or Gala apples are all good choices. If you use Granny Smith apples, then you may need more sugar.
Use real apple cider and not apple juice. It just does not taste the same using apple juice. The apple cider reduction is flavored with cinnamon and fresh ginger, that steep in the apple cider while it simmers. Real maple syrup and orange juice add natural sugar to sweeten the compote giving the compote extra flavor the highlights the fruit and not the sugar.
This recipe is inspired by and adapted from Bon Appetit Magazine, December 2001, Eggnog French Toast with Cranberry Apple Compote. I love the idea of using eggnog for the custard in French toast, but I decided to tone down the amount of sugar in the compote, and over-the-top sweetness in store-bought eggnog. In this recipe, I use half-and-half and milk in the base with eggs, and flavor the custard with vanilla, sugar and freshly grated nutmeg. If the eggnog custard appeals to you, substitute the milk and half & half with 4 cups (1 quart) of eggnog and only use 4 eggs instead of 7. Also, do not add sugar to the mix.
Useful Tool
Transferring the saturated bread slices from the baking dish to the sheet pan, and turning them over to brown, requires a thin and flexible spatula. The best tool is a fish spatula and is the most versatile kitchen tool I own. The flexible and thin metal base easily slides under all types of food and does not stick to the surface like with most spatulas. I own the Victorinox one, but the Wusthof fish spatula is highly recommended by America's Test Kitchen.
More Breakfast Love
Baked Oatmeal with Apples and Apricots
Baked Eggs with Sautéed Greens and Yogurt Sauce
More Cranberry Love
Wild Rice Stuffing with Mushrooms and Cranberries
Spiced Cranberry Vodka Cocktail
This recipe is part of a collaborative social media project featuring the beloved fall fruit, cranberries. This collaboration would not exist without the efforts of Ruth and Rebecca of @squaremealroundtable and Annie Garcia of @whatannieseating. Thank you, Annie, Rebecca, and Ruth for all your efforts and keeping the seasonal collaborative projects going. Check out what all the food bloggers and Instagramers have created by following #yesyourcranberry on Instagram or click on the links below.
Baked French Toast with Apple Cranberry Compote
I deliberately used less sugar in the fruit compote and custard, because every baked French toast breakfast I've eaten is cloyingly sweet. I like the tartness of the cranberries to counter the sweet apples. Add more sugar, either in the egg custard or fruit compote to your taste, but please use restraint. Or, pass some maple syrup around with the french toast and apple cranberry compote if you prefer the compote with a more syrupy consistency and sweeter.
This recipe is inspired by and adapted from Bon Appetit Magazine, December 2001, Eggnog French Toast with Cranberry Apple Compote.
French Toast
- 1 ¾ - 1 lb. (350 - 450 g) loaf of Country White Boule
- 7 eggs
- 2 cups (500 ml) half and half
- 2 cup (500 ml) whole milk
- ½ tsp freshly grated nutmeg
- 2 TB (24 g) sugar
- 1 tsp vanilla
- 4 TB (56 g) melted butter divided for the baking pan and top of French toast during baking
Apple Cranberry Compote
- 2 cups (500 ml) apple cider
- 1 stick cinnamon
- 2 1/4-inch (.5 cm) slices of fresh ginger
- ¼ cup (60 ml) real maple syrup
- ¼ cup (60 ml) orange juice
- 6 TB (74 g) butter divided
- 3 apples cut into ½" pieces
- 2 cups (500 ml) fresh cranberries
- 2 TB (24 g) sugar
Prepare the French Toast
Cut the boule in half across the equator, then cut each half in 1-inch (2.5 cm) slices. Arrange the bread slices on their sides, equally divided between two buttered 9 x 13 xx 2 inches (23 x 33 x 5 cm) baking dishes. Set aside.
In a medium-size bowl, beat the eggs with a fork or wire whisk until blended. Add the milk, half and half, vanilla, nutmeg, and sugar and whisk until combined.
Pour half of the egg-milk mixture into one baking dish with the bread slices, then pour the remaining in the second baking dish. Cover each dish with plastic wrap and refrigerate overnight.
Bake the French Toast
Preheat the oven at 450°F (230°C / Gas Mark 8) with rack in the middle position.
Melt the butter then use half of the melted butter to baste a rimmed sheet pan, large enough to hold all the slices of french toast. Arrange the bread slices, on their sides, on the sheet pan. A thin flexible spatula is the best tool or an offset spatula. Baste the remaining melted butter to on the top of each slice.
Bake for 10 minutes. Carefully turn the bread slices over then continue to bake 10 minutes more, or until each slice is golden brown with crispy edges and soft in the middle.
Serve the baked French Toast with Apple Cranberry Compote
Apple Cranberry Compote
Make the apple cider reduction
Add the apple cider, cinnamon stick, slices of ginger, maple syrup, and orange juice to a medium saucepan on medium-high heat. Bring the cider to a boil then turn down the heat slightly to keep a brisk boil. Cook until the cider reduces to 1 cup, (250 ml), about 20 minutes. Remove the cinnamon stick and ginger slices. Whisk in 2 TB of butter.
Meanwhile, melt 4 TB of the butter in a large pot like a Dutch Oven. Add the apple pieces and cook for 3 minutes, stirring occasionally. Add the cranberries and sugar, stir then cook until the cranberries pop and the fruit begins to soften but maintains their shape.
Add the apple cider reduction to the apples and cranberries, stir and cook at a simmer for 3 minutes.
The compote can be made up to two days in advance, stored in an airtight container and refrigerated until ready to serve. Heat up on the stove, then serve.
Serve with the Baked French Toast.
#Yesyoucranberry Links
What Annie's Eating Cranberry Mojitos
Square Meal Round Table's Cranberry Orange Streusel Pie
Easy and Delish — Avocado Cranberry Hummus Dip
Flottelottehaan Buchteln with Cranberry Oranges Jam
The Cooking of Joy's Cranberry Curd Tart
Jessie Sheehan Bakes – Cranberry Buckle
Ciao Chow Bambina – Cranberry Pecan Cracker Spread
Baking The Goods – Cranberry Apple Brown Butter Crumble Pie
Katiebird Bakes – Cranberry Sauce Breakfast Rolls
Crumb Top Baking's Cranberry Orange Overnight Oatmeal Muffins
The Baking Fairy – Vegan Cranberry Apple Bundt Cake
You Can Live Rich On Less – Cranberry Cherry Tarts
Sift & Simmer – White Chocolate Cranberry Cookies
Bappy Girl – https://bappygirlyum.blogspot.com/
Ronnie Fein – Baked Goat Cheese with Honey Sauce and Cranberries: http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries
Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote
Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html
Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie
Susannah Chen's Cranberry Pico de Gallo
Katherine in Brooklyn: Cranberry Cinnamon Buns
Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies
Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream
Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/
Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry
Prickly Fresh's: Cranberry Crostini with Prosciutto & Port Salut
Zestful Kitchen: Naturally Sweetened Cranberry Curd
Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Savory Tart with Swiss Chard and Butternut Squash
A tender walnut pastry crust provides the foundation for a savory tart filled with sautéed Swiss chard, leeks, butternut squash, seasoned chickpeas tipped over a ricotta goat cheese spread.
I have wanted to make a savory tart since the first signs of spring and it is about time I finally got around to do it. I am not sure why it took me so long, maybe I was just waiting for Swiss chard to come into season. No matter the reason this is a rustic looking savory tart that fits more into the galette category. What I love about informal free-form tarts is you don't have to worry about having the right size tart pan. It is so frustrating to read a recipe and get excited to make it only to realize you do not have the right pan.
Originally, I wanted to make Joshua McFadden's Swiss Chard Galette from Six Seasons Cookbook. I have linked to this cookbook many times as it is one of my favorites and provides me with six seasons worth of inspiration. The walnut pie crust for this savory tart comes from his book. However, I decided to make my savory tart using a different style featuring layers of sautéed vegetables over a ricotta cheese and goat cheese spread.
Savory Tart Success
The key to success making savory tarts with lots of vegetables is you must precook all the vegetables. Skipping this step produces a pastry dough with a soggy bottom and partially cooked vegetables. I also believe you need to chop up the vegetables in such a way that they are large enough to not get lost in the pile, but small enough to not weigh down the tart and fall apart. Mixing greens with chopped vegetables help the vegetables stay put as well.
Flavoring Options
It is the butternut squash that makes the flavors of the savory tart stand out. The concentrated sweetness complements the bitter flavors from the Swiss chard and gives the vegetable filling body. Without it, it is just Swiss chard spread over pie crust, which would taste fine, but won't be as impressive.
There are two things I love to mix in with butternut squash, sage and smoked or cured pork like pancetta or bacon. These two pairings, either separate or combined, make up one of the best flavor marriages around. If you don't eat pork, omit it, but the fresh sage is still a nice addition. I did not add a lot of sage or pancetta, so feel free to play around with the amounts. If you do not like sage, substitute it with fresh thyme or rosemary to your liking.
Another optional ingredient is the ricotta and goat cheese spread. I like it because intermittently you will get a creamy pop of goat cheese with your swiss chard, but it is not necessary. Also, spreading the ricotta and goat cheese over the pie crust prevents it from getting soggy while cooking. If you do not want the cheese, baste an egg wash layer over the pastry dough before you add the vegetables. Like the cheese, the egg wash becomes a protective layer between the pie dough and the vegetables.
Savory Pie Crust
The walnut pie dough is the same recipe used in my Tomato Tart with Ricotta and Mediterranean Seasoning. If you do not eat nuts, please substitute it with the pie crust recipe for my Irresistible Onion Tart.
Savory Tart with Swiss Chard with Butternut Squash
I have a thing for savory tarts and this one has a lovely balance of flavors. This tart is more like a galette with its free-form shape and informal attitude. The sweetness of the butternut squash balances out any bitterness of the Swiss chard and gives this tart character. Additionally, I love the butternut squash with sage and pancetta and use them as my main seasonings in this galette. The pancetta is optional but any smoky cured pork is a delicious complement to the butternut squash. The layer of ricotta and goat cheese is subtle. It melts into the pastry and acts as a barrier preventing the pastry from getting a soggy bottom. To make this a dairy-free galette do not add the cheese. Instead, brush a layer of lightly beaten egg over the pastry before you add the vegetables.
Walnut Pastry recipe is from Tomato Tart with Ricotta and Mediterranean Seasonings. If you do not want a pie crust with nuts, use the recipe from the pie crust in my Irresistible Onion Tart.
Serves 4 to 6
- 1 recipe for Walnut Pie Crust
- 3 TB extra virgin olive oil, divided plus more for the chickpeas
- 2.5 oz (65 g) pancetta chopped in ¼ inch (.5 cm) pieces (optional)
- 1 leek sliced into ¼ inch slices white and light green parts only
- 5-6 oz (150 g) butternut squash, about half of a small butternut squash
- 3 garlic cloves minced
- 1 bunch (12 oz / 350 g) Swiss chard Cleaned
- A few rounds of freshly ground black pepper
- 4 sage leaves minced
- 3 oz (75 g) whole milk ricotta cheese
- 2-3 oz (50-75 g) creamy goat cheese
- ½ cup (3 oz / 84 g) chickpeas, rinsed, dried and skins removed
- ¼ tsp paprika
- Small pinch of dried ground garlic
Walnut Pie Crust
- ½ cup (2 oz/ 58 g) 58 g toasted walnuts
- 1 2/3 cups (7.25 oz / 208 g) all-purpose flour
- 4 oz (113 g) chilled unsalted butter, one stick cut into pieces and kept cold until mixing
- 1 TB (12 g) sugar
- ½ tsp Kosher salt
- 2 TB (30 ml) ice cold water plus more if needed
Walnut pie crust
Place the walnuts in a food processor and pulse until a fine and even crumble. Be careful to not over-process the nuts into walnut butter. Pour the walnuts into a mixing bowl and add the flour, sugar and Kosher salt. Mix the ingredients together with a wire whisk until evenly combined. Add the cold butter pieces to the flour mixture and toss to coat the butter with flour. Smush the butter with your fingers with the flour until you get a pebbly mixture of all different sizes. Add 2 TB of ice water and using your hands briefly toss to mix and form a ball. If the dough seems dry add more ice water, one tablespoon at a time.
Lightly dust your clean work surface with flour and tip the dough ball on the surface. Starting at the upper edge of your dough ball, use the heel of your hand to press down and smear the dough away from you. Continue to smear the dough away from you into a pile until you have worked your way through the ball of dough, about 4-5 smears. Gather the dough and form a round disk. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. The dough will keep in the freezer for 3 months.
Prep the vegetables
Meanwhile, peel and chop the butternut squash into ½ inch (1 cm) cubes.
Trim the stems off the swiss chard by slicing along both sides of the seam where the stem meets the leafy greens. Make a pile of the leaves and slice across the width in 2-inch strips. Repeat until all the leaves are sliced. Set aside.
Chop the stems into ½ inch (1 cm) pieces.
While you prep the vegetables, If using, brown the pancetta. Add 1 tablespoon of extra virgin olive oil to a hot pan then add the chopped pancetta. Turn down the heat to medium-low and brown the pancetta until the fat has rendered and the pancetta is brown and crispy. When done, remove the pancetta from the skillet with a slotted spoon and place on a plate lined with paper towels. Set aside.
Cook the vegetables
In a Dutch oven or large sauté pan (12 inches / 30.5 cm) add the remaining 2 TB of extra virgin olive oil and heat over medium-high heat. Add the sliced leeks, butternut squash, and a ½ tsp of Kosher salt to the pan then stir so the vegetables get an even coating of olive oil. Cook for 2 minutes then add about a ¼ cup (60 ml) of water to the pan, then cover with a tight-fitting lid. Turn down the heat to medium and cook until the butternut squash just begins to get tender but not fully cooked, about 7 minutes.
Remove the lid and add the swiss chard, in batches. Cover the pan and cook until the swiss chard is wilted and soft about 3-4 minutes. Remove the lid and continue to cook until all liquid (if any) evaporates. Taste and add more Kosher salt if needed and a few rounds of fresh black pepper. Turn off the heat, add the minced sage and stir to mix. Tip the cooked vegetables onto a sheet pan to cool. Set aside.
Prepare the savory tart
Mix together the ricotta and goat cheese in a small bowl until smooth. Set aside.
Mix together the chickpeas, 1 teaspoon extra virgin olive oil, paprika, and granulated garlic until evenly combined. Set aside.
One hour before you plan on baking the galette, preheat the oven to 400°F (200°C) with the oven rack in the middle position. If you have a baking stone or steel, place it on top of the oven rack in the middle.
Place a piece of parchment paper on a large sheet pan, about 12 x 18 inches (30 x 45.5 cm). Set aside.
When you are ready to bake, take the tart dough out of the refrigerator and allow it to rest for 10 minutes. Once rested, sprinkle your counter surface with flour and place the dough in the center. Whack the dough with a lightly floured rolling pin. Whack the dough moving from left to right to flatten it out. Turn the dough a quarter turn and whack 4 more times moving across the disk from left to right. Turn the dough over and repeat 2 more times. This process helps the dough start a nice circle shape. Roll out the dough with your rolling pin starting at the center and roll away from you. Turn the dough a quarter turn and roll across the dough beginning in the center. Repeat. Turn the dough over and roll out the dough until you have a 12-inch (30.5 cm) circle and the dough is about ¼-inch (.5 cm) thick. Dust the countertop with flour as needed to prevent the dough from sticking.
Once you have completed rolling out your dough, place your rolling pin across the middle and lift your pie dough then drape it over the rolling pin towards you. Lift your pie dough draped rolling pin and place it across the center of your prepared sheet pan. Start at the end closest to you and roll the pin away from you while the pie dough eases into place. The edges should overlap up the sides of the rim.
Spread the ricotta and goat cheese over the pastry dough in a smooth and even layer, leaving a border of 1 ½-inches (3.5 cm). Tip the cooled vegetables on the pastry and spread in an even layer over the cheeses.
Top off with the seasoned chickpeas.
Fold over the pastry border up the sides of the vegetables. Pleat the pastry as you go around the circle to keep its shape. You do not need to make fancy pleats or edges. Refrigerate for 30 minutes or freeze for 15 minutes.
If the pastry dough is fragile and starts to break when you lift it up you have two options. 1) Refrigerate the tart for 30 minutes ( or freeze it for 15) until the pastry dough chills and solidifies. 2) I found lifting the edge of the parchment paper at the area where I needed to lift the pastry dough over the vegetables, was an easy way to fold over the pastry dough. Then by moving around the circle, using the parchment paper to lift and guide the dough, until done. Peel away the parchment paper from the dough so that it rests back down on the sheet pan.
Mix the egg with a fork until the whites and yolk are combined. Baste the pastry border with the egg wash in an even layer. Add flakey sea salt, or toasted sesame seeds, or leave plain.
Place the galette in the oven and bake for 45 -55 minutes. The galette is done when the pastry has a deep golden brown color and is flaky.
Remove from the oven and cool for 15 minutes before serving. Best eaten warm and the day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Spring Spinach Frittata with Ricotta
Are you a sweet or savory breakfast person? If you are like me, someone who finds it difficult to choose between the two, frittatas are a wonderful choice and a healthy(ish) alternative to quiche. Because frittatas lack an all butter pastry crust, heavy cream and extra cheese, they are not as rich as quiche, Plus they are much easier to make. What this means is, you can serve up a savory frittata as a main course and include all the pastries or coffee cake you crave. Sweet and savory satisfaction without the guilt, (kind-of). I created this spinach frittata with the dual purpose of making something elegant and savory to serve for breakfast or brunch that also leaves room for something sweet, like The Best Damn Lemon Cake or Apple Muffin with Lemon Glaze.
Spinach Frittata Inspiration
My spinach frittata recipe combines two ideas from my favorite egg dishes. The first idea is from Deborah Madison's cookbook, In My Kitchen. She adds saffron to her Swiss Chard Flan recipe, giving the custard an exotic floral nuance that I love. Saffron compliments custards and leafy green vegetables nicely, so I decided to use it instead of freshly grated nutmeg for some extra elegance in the frittata. I love saffron and don't mind spending the extra money to buy it. However, if you rather not use saffron, add some freshly grated nutmeg directly into the egg mixture. Fresh basil or mint provides a brighter and fresher tasting substitution for saffron, and it pairs very nicely with the spinach frittata.
The second idea is the addition of fresh ricotta, whipped smooth and spooned on top of the spinach frittata. The first time I tasted a ricotta topped frittata is when I made Joshua McFadden's Red Pepper, Potato, Prosciutto Frittata with Ricotta from his cookbook, Six Seasons. The ricotta transformed an ordinary western omelet into a very special occasion. The ricotta gets soft and warm baked with the frittata and you want every bite filled with this light creaminess. I totally got hooked on ricotta topped frittatas and now want to add ricotta cheese to just about everything.
It pays to buy the freshly made ricotta cheese, there is a big difference in taste. Usually you can find good quality ricotta near the deli department at your grocery. Or make a small batch of ricotta cheese. It takes a lot less time than you think and tastes like real milk.
Julienne Leeks
Making a frittata is fairly straight forward and quick. The only challenging part in this recipe is to julienne the leeks. For a change I decided to julienne slice the white and light green parts of the leek instead of cutting them into circles or half-moons. It doesn't really matter how they are prepared as long as they are thoroughly cleaned and cooked till soft and translucent. The julienned leek disappears into the spinach and eggs but adds lovely sweet onion background flavor.
To julienne the leeks, cut the leek in half lengthwise then clean between the layers. Then cut across the leek dividing it into chunks the size of your desired length, mine where about an inch and a half (3.5 cm). Then slice the portioned leeks, lengthwise in very thin strips, mine were about 1/16-1/8 of an inch (about 2-3 mm). Because you won't see the leeks you do not have to worry about being precise like you would for julienned carrots in a vegetable sauté, so don't fret about it.
Check out this video for a live example of how to julienne leeks. In this video he discards the root end of the leek. I do not discard it and julienne cut the root as best I can.
Spinach Frittata
Coming up with a name for this spinach frittata was challenging. With all the special ingredients, it could easily have a name that takes longer to say then it does to cook. Yet the mood of this frittata is all about spring and representing new life and the warming of the earth and air. Fresh farm eggs give the vegetables its foundation with a salty bite of Romano cheese. Young spring spinach and leeks provide a sense of newness to the frittata which in turn is gets grounded from the floral but earthy notes from the stamens of spring crocuses, otherwise known as saffron. Warm, creamy fresh ricotta tie all the flavors together for a sunny "Good morning" greeting. All that goodness is invigorating but not filling leaving plenty of room for pastries or dessert.
Frittatas are delicious for breakfast, brunch, lunch, or a light supper. For a spectacular Mother's Day brunch (or any brunch), serve the spinach frittata with your favorite sides like sausage, bacon, green salad, fruit salad and your favorite pastries.
Ricotta Spinach Frittata
An elegant frittata recipe for the times when you want a special breakfast or brunch that is also easy to make. It is a lighter and healthier substitute for quiche.
- 1 pinch of saffron 1 TB boiling water
- 6 eggs
- ¼ cup 24 g finely grated real Romano cheese
- Kosher Salt
- Fresh ground black pepper
- 1-2 TB olive oil
- 1 leek about 6 oz (187 g) Pale green and white parts only
- 5 oz 142 g spinach cleaned, and stems removed
- ½ cup 117 g real ricotta cheese
Prepare your ingredients
Preheat the oven to 400°F / 200°C / Gas Mark 6 and place the oven rack in the middle of the oven.
Place a pinch of saffron in a small bowl and add 1 TB of just shy of boiling water to the saffron. Set aside and let the saffron steep.
In a medium size bowl, mix the eggs together with a fork until there are no egg whites visible in the mix. Add the Romano cheese and mix again until combined. Set aside.
Thoroughly clean and julienne slice the white and pale green parts of the leek, about an inch and a half in length and about 1/16 of an inch wide. See blog post for a video demonstration.
In a small bowl, whip the ricotta with a pinch of Kosher salt and a few grounds of black pepper until smooth. A fork works nicely for this job. Set aside.
Place an 8-inch (20cm) skillet, preferably a non-stick skillet with an oven-proof handle, on a burner and turn the heat to medium-high. Pour in the olive oil and heat up. Add the sliced leeks and turn down the heat to medium then sauté until soft, but not browned, about 5-7 minutes. Add the prepared spinach, in batches, and cook down until completely wilted and soft, about 5 minutes.
Meanwhile, pour the saffron and water to the eggs, making sure you get every last drop and all saffron threads, and whisk together with a fork.
Make the Frittata
Pour the egg mixture into the skillet with the spinach and leeks. Tilt the pan to make sure the egg mixture is evenly distributed across the whole skillet. Turn the heat to medium and let the eggs cook undisturbed for a couple of minutes.
Run a thin rubber spatula around the edge of the frittata to loosen the eggs. Pull the eggs toward the center with the spatula creating pockets for uncooked runny eggs to fill up. Repeat this step going around the circumference of the frittata. Continue to gently cook the frittata until there is a thin liquid layer on top of the frittata.
Drop spoonfuls of whipped ricotta cheese around the frittata, about 6-8 spoonfuls. Place the skillet in the oven and cook until it is solid all the way through, about 6 minutes. You may need to place the frittata under the broiler to brown the top. It is not necessary, only if you want browning on the top. If you do, watch the frittata carefully because it should only take a few minutes.
Remove from the oven and run the frittata around the edge of the skillet, then slide the frittata on to a serving plate.
Frittata is best eaten warm the same day it is made.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Zucchini and Basil Frittata
Eggs are one of the best foods because you can eat them for any meal of the day. Scrambled eggs for breakfast, or an egg salad or spinach salad with hard-boiled eggs make a wonderful lunch. Dinner meals like quiche, soufflé, or omelets are perfect for a quick and easy supper. Eggs also make great appetizers. Who can resist mustardy or spicy deviled eggs? In fact, you could put an egg on almost anything and call it a meal. I believe eggs are perfect comfort food.
One outstanding egg dish, and perfect for all four meal categories, is the frittata. A frittata is an Italian omelet, like the Spanish tortilla. It is not folded over or rolled like a French or American omelet, but the principles are similar. Simply, whisked eggs cooked in a pan with cheese and fillings. Unlike the French omelet, Frittatas require a two-part cooking process. The first stage of cooking is on the stove, then it goes in the oven or under a broiler to finish cooking.
There are two standard ingredients in a frittata, eggs and Parmesan cheese. Add to this foundation, inspired combinations of cooked vegetables, herbs, more cheese, cured meats, or all of the above, and a frittata turns into a substantial meal. Frittatas are a light egg pancake of goodness. It's also a great pantry meal to use up all the leftover vegetables or pasta hiding in your refrigerator.
I first discovered frittatas in the mid 1980's from one of my favorite cookbooks, Cucina Fresca by Viana La Place and Evan Kleinman. At the time, this cookbook was a novelty and showed how fresh ingredients, simply prepared, produces great tasting food. It is also a good cookbook for entertaining, because it is filled with recipes that taste great at room temperature.
Zucchini and basil frittata is one of their recipes. It is a light omelet, filled with garlic infused zucchini and the warm sunshine of basil. I enjoy eating it for breakfast, brunch, lunch or dinner. If I remember correctly, the first time I made it was for a bridal shower. It was so long ago. The specifics of that time have faded, but the general feeling remains: a bright sun lit room, a table full of friends, laughter, and everyone happily enjoying this new meal. This memory returns to me every time I make zucchini and basil frittata, and so I always associate celebrations, bright sunshine, and good friends whenever I make it.
It is an easy meal to make with your kids and won't require too much thought before you drink your first cup of coffee. I know I need a cup of coffee before I start working with sharp knives, fire or follow new instructions. Getting the frittata out of the skillet requires the steady and large hand of an adult. But, your children will think you are a magician as you reveal the surprise frittata out from under your pan, voilà.
Making a Mother's Day Meal try these recipes:
Baked Oatmeal with Apples and Dried Fruit
Rosti with Mushrooms and Onions
Apple and Apricot Muffins with Lemon Glaze
Grilled Chicken Salad with Avocado Dressing
Tips for success making Zucchini and Basil Frittata
You will need a well-seasoned 10-inch cast iron skillet, or a non-stick skillet. The frittata will need to slide or flip out the pan and the non-stick surface and sloped sides of the skillet will make it easier to work with.
Mix the eggs thoroughly with a wire whisk. You do not want streaks of egg whites throughout your cooked frittata.
Plan ahead, salt the zucchini and let it drain for 30 minutes. This is important first step that gets rid of excess moisture in the vegetables.
Cook the frittata on medium heat to prevent excess browning on the bottom and cook the eggs too quickly.
To serve as an appetizer, cut the frittata into small diamonds, or 1 ½ inch squares and offer toothpicks for easy picking.
Frittatas are perfect cooked with tomatoes, leftover pasta made with red sauce, spinach, onions, herbs, or extra cheese.
Whether you want a to make a special breakfast, luncheon, or need an appetizer, Zucchini and Basil Frittata is an unexpected dish for all appetites. Serve this frittata at your next friendly gathering and create your own associations paired with fun, family and friendship. I like to serve frittata warm, but can be served at room temperature paired with fruit, like strawberries mixed with mint or basil, or a green salad, and a baked treat such as crusty bread, muffins or pastry.
Zucchini and Basil Frittata
- 1 lb / 453 g zucchini
- About 1 tsp/ 4g Kosher salt
- 4 TB / 36 g Olive oil- divided
- 3 garlic cloves minced
- 6-8 eggs
- 1/4 cup / 29 g Parmesan or Romano cheese
- 1/ 2 cup / 14 g coarsely chopped basil leaves
- Fresh ground pepper to taste
Wash dry and grate the zucchini with the large holes of a box grater or food processor. Place the grated zucchini in a colander and sprinkle with Kosher salt. You do not need a lot of salt, about 1 teaspoon (4g), just enough to season the zucchini and cause it to release the juices. Let stand for 30 minutes. Then press the zucchini with the back of a large spoon or clean hands to remove all the excess liquid.
Pre-heat the oven to 400˚F
Heat 2 TB (18 g) olive oil in a 10-inch nonstick skillet, Add the minced garlic and turn the heat to medium-low. Cook until the garlic is translucent and not browned. Add the zucchini and turn the heat up to medium-high heat. Cook for about 5-6 minutes, stirring occasionally so the zucchini cooks evenly and the excess water has evaporated. .
Turn off heat and remove the zucchini from the skillet. Place it on a plate to briefly cool.
Beat the eggs in a medium bowl, making sure the whites and yolks are well combined. Add the Parmesan, zucchini and basil to the eggs and stir to combine.
Wipe out the skillet and turn the heat to medium-high, then add 2 TB (18 g) olive oil. Swirl the oil around so it coats the sides and bottom of the pan.
Pour the egg mixture directly into the center of the pan, so the oil and eggs are dispersed evenly from the center out. Allow the egg and zucchini mixture to settle then run your rubber spatula around the rim to loosen it up. With the spatula at 12 o'clock, move the outer edge of the eggs towards the center, like you are making an omelet. Let the loose liquid fill in the empty space. Repeat at 3 o'clock, 6 o'clock and 9 o'clock. This will help the middle of the eggs cook.
When the eggs are mostly congealed except for the center, place the frittata into the preheated oven. Cook until the eggs are set in the middle and lightly browned 2-4 minutes. (You could also cook it under broiler if you prefer. Watch so it does not burn).
Remove the skillet from the oven and let it rest on the counter for a minute. Run a rubber spatula around the perimeter of the pan to loosen the sides from the pan.
Place a plate upside down, over the top of the skillet. Place your hand centered on the bottom of the plate and hold the skillet handle in the other hand. Turn the skillet over, place the plate on the counter, then gently lift the pan up and away from the frittata.
Serve warm or at room temperature.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.


text:
Coalition Calls On Gov. Baker To Release Prisoners Because Of Coronavirus
Several community groups have joined forces to press the Baker administration to reduce the number of people incarcerated in Massachusetts to limit the risk and spread of the coronavirus among prisoners and correctional officers. The groups outlined a 10-point plan to shrink incarceration and help with social distancing behind bars.
Massachusetts Public Health Association Executive Director Carlene Pavlos said social distancing is impossible in correctional settings and urgent action is needed to release inmates. She said several other governors have taken such steps, and Gov. Charlie Baker should take action. Pavlos said her group has written to the Republican governor about this but has not received a response.
The 10-point plan released Tuesday included steps such as granting parole to some who are within six months of their parole date; using clemency powers to release medically vulnerable prisoners; and improving housing resources for those released. The groups argued letting out more people from correctional settings would protect both those incarcerated and correctional officers.
"The release of prisoners is the only way to stem the public health emergency that's facing our prisoners, those that are incarcerated," said Rev. David Lewis, with the Mount Calvary Baptist Church and a board member of the Pioneer Valley Project, a group that advocates for disadvantaged communities. "Social distancing is impossible to do in prisons, and infections are spreading dangerously fast."
The state Supreme Judicial Court last month ruled that some prisoners are eligible to seek release, such as those awaiting trial and those held on some parole and probation violations. The SJC ordered that weekly reports be compiled to show how the virus is affecting jails and prisons. The reports do not list the number of COVID-19 deaths.
"Social distancing is impossible to do in prisons, and infections are spreading dangerously fast."
Rev. David Lewis
The latest SJC report issued Tuesday shows that more than 1,100 Massachusetts prisoners have been released over the past five weeks from jails and prisons. The report also shows that some 3,200 prisoners have been tested for the coronavirus and more than 500 are positive.
"State criminal justice agencies will continue to protect public health and public safety, review each case on its merits, and work with our partners and stakeholders as we confront this unprecedented global health crisis," a spokesperson for the Executive Office of Public Safety and Security said in a statement Tuesday.
The Department of Correction reported a big jump in the number of prisoners tested — more than 2,700 in total — since April 5. That's in comparison to 1,200 prisoners tested, according to last week's report. Most of the increase in testing occurred at three DOC facilities: Bridgewater State Hospital, MCI-Shirley and the Old Colony Correctional Center.
It's not clear why the SJC report does not include prisoner deaths. The special master appointed by the SJC to compile the report said the court did not order that the reports include the number of deaths. Of the eight prisoner COVID-19 deaths reported in Massachusetts, five were at the Massachusetts Treatment Center in Bridgewater, two were at MCI-Shirley and one at the Essex County jail.


text:
Healthy & Flavorful Stuffed Southwest Chicken
Skinless chicken breast is a great source of lean protein, but grilled chicken night after night can get pretty boring. The southwest flavors of chiles and lime dress up the taste of the chicken, making this a seriously delicious meal.
- 8 oz light cream cheese, room temperature
- 2 (15oz) can diced tomatoes, drained
- 1 cup frozen corn kernels
- 2 (4oz) can Hatch green chiles, roasted and chopped
- Salt and pepper
- 8 organic, boneless, skinless chicken breasts
- 2 teaspoon olive oil
- Tajin seasoning (blend of dehydrated lime, ground chile peppers and salt)
Preheat oven to 350 degrees F.
In a medium bowl with an electric mixer on low speed, combine the cream cheese, drained tomatoes, corn and chiles.
Slice through the thick part of each chicken breast so that it opens like a book. Double wrap the chicken with plastic wrap and out it with a meat until it's 1/4 inch thick.
Season one side of each chicken breast with salt and pepper, then flip it over and spread with 1/4 of the cream cheese filling. Roll each chicken breast up and place it seam side down in a baking dish.
Rub a little olive oil over the top of the chicken and season with Tajin, salt and pepper.
Cover and bake for 35 minutes. Remove the cover and bake for another 15 minutes.
Thinly slice and then serve.
Nutritional Analysis: One serving equals: 234 calories, 6g fat, 522mg sodium, 13g carbohydrate, 3g fiber, and 31g protein.