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Anyway, when my family and I were in D.C. a couple weeks ago I spent 90% of the time in my pajamas on the couch watching Will & Grace and deciding whether or not it was worth the effort to reposition myself slightly when my right pinky toe got cold. I did, however, go to a vintage shop! How very bold and social and non-lazy.
Now, normally I am very SKEPTICAL about vintage shops, because in addition to being lazy, I am also cheap, and 99% of the time prefer the Salvation Army because it costs way less and mostly just requires patience (which, when there are lacy gems to be found and fluffy sweaters to be acquired, I suddenly gain.)
I liked Polly Sue's Vintage in Tacoma Park, Maryland though. In a lot of vintage boutiques it's so fancy that the gorgeous vintage feel seems to be inaccesible to us MERE PEASANT FOLK but Polly Sue's was kind of dreamy-schemey-time-machiney in a way that felt like an old jewelry box or scrapbook. This only makes sense in my head so to keep it short, GOOD VIBEZ.
The prices are pretty typical for a vintage store - one really nice coat (don't remember the era-40's?) with a fur collar was $75, the blazer above was around 30, and the dress I got (further down in the post) was 22. That being said, many of the pieces were what you'd expect to find at a vintage store, but everything was in good condition and not unreasonably priced, I don't think. Plus, even though it is easy to find a lot of vintage clothing of a certain style, there were some truly special pieces, most definitely. If you want a slip that looks like a typical vintage slip, you'll find it, but if you want a more interesting one, you'll find that too.
The hat collection was my favorite part.
Still, there were a number of pieces I really loved that I'm sure would've looked great even when taken out of magical-mesmerizing-vintage store context. I was considering this 50's skirt for $15 from the sale rack-
The colors are just so terribly perfect in real life. And it's like a tennis 60's sweater thingy! Wore it NYE and almost constantly since we got back, it's pretty gross?
And because three is the magic narcissist number, this is what I wore that day:
All in all though, lovely atmosphere, pretty great clothing collection, AMAZING hats, mostly reasonable prices. It's owned by two women and the one that was there when we were was very friendly, helpful, and clearly very interested in fashion and enthused by vintage clothing. If you're in the area I would recommend it! If not for the clothes, then at least for the cute dog:


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Can you tell I'm a younger sister? I spotted this woman coming out of a boulangerie and followed her, hoping for a shot of this French phenomenon... You'd think with at least 6 baguettes under her arm, she was getting in supplies for a restaurant? Mais pas de tout. It's the norm to stock up for the day. Isn't this your typical Frenchman? deciding what wine will go best with his bread... Here's something else about this peculiar phenomenon...
French people are content to walk around with their bread PRACTICALLY NAKED! Exposed to the air and to street polution with just a tiny paper "scarf" around it. I have a favorite boulangerie where I go for a wonderfully grainy, nutty baguette on rue Vavin. It has no name.
But why when I go in, the saleswoman, before I open my mouth, takes my baguette, neatly cuts it in half and sticks the cut ends into the bag so no bare bits are hanging out? Does she think I am a crazy-hygenic American? The end of this fab bread, which Rick says I must tear off and eat immediately in the street. It's de riguer. I first bought their bread just for this adorable bag...Here's another rule of thumb in France. When eating in a restaurant or as a guest at someone's home, ALWAYS take your half-eaten bread and PLACE IT ON THE TABLE. Do not ask for a bread plate. When you're home alone you can put your bread on a plate...
A PB reader told me I MUST go to 64, rue Saint-Dominque 75007 and I'm so glad I did! Big Merci! There are 6 Le Moulin de la Vierge throughout Paris and they are all equally beautiful.
Did I mention that everything tastes DIVINE!
2. Carry a loaf of bread under your arm, preferably naked (I mean the bread! not you).
3. Walk with a straight-legged stride.
4. Never run across the street. NEVER. Your straight-legged stride will get you there quickly and expediently. Plus drivers will see your baguette like a flashing headlight.
5. NEVER wear a hat even in the Artic temperatures (frequent in Paris).
6. You must wrap 9 yards of fabric around your neck at all times, but you've heard that one a million times.
Oh and try to keep your mouth shut (the biggest give-away)AND DON'T WEAR SNEAKERS!I overheard a saleswoman saying,
"I can always tell ze Americains by their shoes"

subset: commoncrawl


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Blind Items Revealed
March 18, 2013
This A list celebrity feels he got mistreated by the press in a recent relationship with another A list celebrity. So, he is getting back at her by selling stories about her and their romance to a tabloid who is going to call him a friend of the celebrity. The stories are supposed to be really really good in a very embarrassing kind of way.
Harry Styles/Taylor Swift


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Head to Tanglewood Park on Saturday, October 13, 2012 for the third annual Race for Victor 5K walk and run benefitting the Pitt Hopkins Syndrome Fund!
Join the cause at Tanglewood Park to support research into Pitt Hopkins Syndrome (PTHS). Victor Pauca, a Winston-Salem native, was diagnosed with PTHS in 2008. He is now 7 years old, and is a joy to his family and all who meet him. This event is open to walkers and runners.
Pitt Hopkins Syndrome is a rare genetic disorder affecting a specific gene in chromosome 18, called TCF4. TCF4 plays an essential role in the development of the nervous system and the brain and any functional deficiency of TCF4 greatly affects how a child develops over time.
In the recent past, the accessible medical literature indicated that all children affected by PTHS would suffer from severe disabilities, unable to walk, speak or relate to others.
The collective knowledge obtained through Race for Victor's 200+ international support group and recent research efforts are showing that PTHS children are creative, vibrant and joyful people continuing to learn over time, and who seem to bring happiness to everyone who knows them.
If you are not able to participate on Saturday, October 13, 2012, you can still sponsor Victor's Walk. As in years past, Victor will be walking in honor of all children with PTHS.
For more information, to register or donate please visit Race for Victor! Find Race for Victor on Facebook!


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At age 83, Edith Windsor gets plenty of compliments for her courage to take on the federal government in a landmark case that has put attitudes about gay America squarely before the Supreme Court.
But the Philadelphia-born former IBM executive scoffs at how much gumption was necessary to go to court at a time when societal views of gay relationships are shifting.
"The world has progressed," Windsor says. "At the beginning of World War II, they really did think we had horns."
Windsor's lawsuit in federal court in Manhattan is one of two that the Supreme Court agreed to take up Dec. 7 when it announced it would hear arguments over California's ban on same-sex unions and Windsor's dispute about federal benefits for legally married gay couples.
"It's very joyous," Windsor said in a recent interview at her apartment on Fifth Avenue in lower Manhattan. "I feel like everybody's treating me like a hero. Everybody thinks it takes enormous courage."
It was a moment she could not fathom when her heart nearly gave out after the 2009 death of her spouse, Thea Clara Spyer, less than two years after their marriage in Canada.
Windsor suffered an attack of stress cardiomyopathy, also known as broken heart syndrome, that was so bad that her heart stopped.
"I was ready to go. I didn't care," she recalls. "I had a wonderful life."
Now, she's found new reason to live.
"I keep saying, 'Keep me alive until after the Supreme Court'" arguments in March, she said. "It's a very important case. It's bigger than marriage, and I think marriage is major. I think if we win, the effect will be the beginning of the end of stigma."
The court case was a simple set of facts. Windsor maintained that the federal government's insistence in the Defense of Marriage Act that a marriage can be only defined as a relationship between a man and a woman meant she was not entitled to a marital deduction on Spyer's estate.
That meant, she said, that she owed $363,053 in taxes that she would not have to pay if the law did not unconstitutionally discriminate on the basis of sexual orientation.
The threat of discrimination was not new. Early in her life, she kept her sexuality from her family and friends, mindful of the dangers. Eventually, revelation of the truth brought sharp criticism from a sister.
For a time, she was married to a man she considered her hero after he left the Army just as she was about to enter college. But she told him she was gay, and they eventually divorced.
In the early 1950s, she moved to New York City from Philadelphia and obtained a master's degree in mathematics from New York University in 1957. She then joined IBM and worked for 16 years in senior technical and management positions.
In 1963, she met Spyer at a Greenwich Village restaurant known for its friendly attitude toward lesbians. Though they arrived with others, Spyer and Windsor were almost inseparable on the dance floor that night and by evening's end, Windsor had danced a hole in her stockings.
The dancing marathons continued sporadically over the next two years, usually when Spyer and Windsor met by chance at parties and usually to the frustration of their dates.
It was not until the spring of 1965 that they got together. Windsor suggested they date for a year and consider engagement for another year if that went well.
And, as she said in an affidavit in her court case, Windsor told Spyer: "'And if it still feels this goofy joyous, I'd like us to spend the rest of our lives together.' And we did."
The engagement stretched for 40 years.
Spyer, worried an engagement ring would unintentionally reveal Windsor's sexual orientation to her IBM colleagues, gave her a circular diamond brooch she wears to this day.
"Our choice not to wear traditional engagement rings was just one of many ways in which Thea and I had to mold our lives to make our relationship invisible," Windsor said in her affidavit.
"We both faced pressures not only in the workplace and in society at large, but also from family and friends," she added. "Like countless other same-sex couples, we engaged in a constant struggle to balance our love for one another and our desire to live openly and with dignity, on the one hand, with our fear of disapproval and discrimination from others on the other."
In 1968, Spyer, a psychologist, and Windsor brought a small house together on New York's Long Island and traveled frequently.
They hosted parties where Spyer displayed her culinary skills and grew ever closer, a tight bond tested repeatedly after Spyer was diagnosed in 1977 at age 45 with multiple sclerosis.
Spyer went from using a cane to crutches to a manual wheelchair and eventually to a motorized wheelchair she operated with one functioning hand. When Spyer could no longer swim, Windsor held up her body in the water so she could at least feel the water and splash.
Windsor, who had heart trouble, said they went to Toronto to marry when they realized they might not live long enough to wait for New York to approve same-sex marriages.
Windsor's apartment is filled with photographs of the couple, including a life-size picture of a youthful Spyer, and Windsor's favorite, a picture of them dancing together ago when Spyer was in a wheelchair, swiveling with Windsor in her lap.
Windsor marvels at how their lives, once hidden from nearly everyone they knew, are increasingly accepted. She never really expected such changes in her lifetime.
"Did I ever think we would be discussing equality in marriage? Never. It was just so far away," she said.
Still, she said, she hopes the Supreme Court rules in a way that can lift the gay community, especially those who are plagued by the effects of prejudice.
"I grew up knowing that society thought I was inferior," she said.
Now, Windsor hopes to enjoy a legal victory with a street party in front of a gay center, aware that it would be too large to be held beneath a roof.
"There are hundreds and thousands of people who would want to celebrate," she said.
Copyright 2012 The Associated Press.


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Denmark – a country powered by wind energy. Those who have visited this beautiful country must have noticed the many wind turbines that have become a part of Denmark's landmarks. For me Denmark has always represented a clean, serene and friendly country. And this year after the unexpected turn our life took, it seemed like the perfect hideout for a few weeks.
We needed peace and fresh air. A place to unwind and to leave the troubles behind. And Denmark offers this and so much more.
We had booked a lovely small cottage on the Limfjord in Thy. This region extends from Thyborøn in the west to Mors in the Limfjord all the way up to Lild Strand in the north; in the west, where we were, it has an almost lagoon and lake-like appearance.
Situated between a stretch of land between the North Sea and the Limfjord, our little cottage was the perfect starting point for fun activities of all kinds. Sailing on the Limfjord or just lazing on the clean golden beaches of the North Sea to relax and tank up on energy. Long bike rides on the island of Mors and hikes in one of the several national parks offered us plenty of adventure.
Light has a magic power here. The wide horizons, open spaces and unspoilt rough nature was enough inspiration to satisfy the photographer in me!
Both Tom and I place family, family life and family well being as number 1 on our priority list. The past months were chaotic and at times we neglected to do this. So one thing this vacation really meant was to get back on track and enjoy each others company.
When we fancied getting out of our solitary hideout, we visited the buzzing city of Aalborg. Where the city's rich history, museums and cafés occupied us for a whole day. Then of course a trip to Denmark is incomplete without visiting Legoland! A paradise for Soeren … and us!
We were mostly happy in our little area of paradise. The Danish countryside, with its rolling hills, green pastures and majestic landscapes offered all three of us everything we desired and required. Soeren could roam freely and safely and discover this beautiful nature's corner.
Food tasted so good. Our meals, which we cooked mostly in our cottage, consisted of organic potatoes and vegetables bought directly from the several farmers around our area, fish directly from fishermen at the fish shop in the harbor and meat and poultry from the local butcher.
What excited me the most was that most of the farmers would often offer their products in small wooden boxes on a stand, set up on the roadsides. Whether it was fresh strawberries, raspberries, or currents, or delicious homemade preserves, jams and pickled vegetables, or potatoes, carrots and peas or even honey, one could help themselves to any of the products and place the money in a cash box left by the farmers. I often came home with a bag full of goodies after a simple bike ride or a walk!
Everything probably tasted so good there because of the very clean and untouched environment. Certainly the advantage of being situated between the sea and a fjord gives the produce and products an entirely different flavor. Cows and sheep graze on lush pastures covered with herbs and clover. Bees have the difficult task of choosing nectar from a plethora of flowers and one was spoilt for choice to a wonderful variety of fresh or sea water fish.
As the days are very long in the summers Tom and I would often enjoy the evening in the dimming light sitting outside on the veranda overlooking the fjord. Chatting, reading or just dozing – it all helped to heal a little bit more.
Thanks for coming away with me to this magical spot. Glad you could spare a few moments and share a few of my favorite impressions of Denmark.
Wish you all a great weekend ahead!
All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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Your Changing Voice
Honk! Squeak! What is that? A goose playing the trumpet? If you're going through puberty (say: PYOO-bur-tee), it could be your voice. Both boys and girls experience voice changes as they grow older, but girls' voices get only a little deeper. A boy's voice, on the other hand, may change quite a bit — from sounding like a little kid to sounding like somebody's dad!
Your Growing Larynx
How does this happen? The larynx (say: LAIR-inks), also known as your voice box, actually gets bigger during puberty. The larynx, located in your throat, is a tube-shaped piece of cartilage — the same stuff your ears and your nose are made from. One of its jobs is to let you talk, sing, hum, yell, laugh, and make all sorts of noises.
When a boy reaches puberty, his body begins making lots of testosterone (say: tes-TOSS-tuh-rone). The testosterone causes his larynx to grow and his vocal cords to get longer and thicker. Vocal cords are thin muscles that stretch across the larynx like rubber bands.
What Makes a Voice?
When you speak, air rushes from your lungs and makes your vocal cords vibrate, producing the sound of your voice. If you've ever plucked a small, thin rubber band, you've heard the high-pitched twang it makes when it's stretched. A thicker rubber band makes a deeper, lower-pitched twang. It's the same sort of thing with vocal cords.
Before you reach puberty, your larynx is pretty small and your vocal cords are kind of small and thin. That's why your voice is higher than an adult's. As you go through puberty, the larynx gets bigger and the vocal cords lengthen and thicken, so your voice gets deeper. As your body adjusts to this changing equipment, your voice may "crack" or "break." But this process lasts only a few months. Once the larynx is finished growing, your voice won't make those unpredictable, funny noises anymore.
What About Eve's Apple?
Not only do older guys and men sound different from boys, but you can also see the difference in their necks. When the larynx grows bigger, it tilts to a different angle and part of it sticks out inside the neck. You can see it at the front of the throat. This is known as the Adam's apple.
For girls, the larynx also grows bigger but not as much as in boys, so you can't see it through a girl's skin. There is no "Eve's apple" in a woman's neck.
Voice Your Changing Voice
Everyone's timing is different, so some kids' voices might start to change earlier and some might start a little later. Some voices might drop gradually, whereas others might drop quickly.
If this hasn't happened to you yet, don't worry. And if you're going through this now, try not to stress too much about the funny noises you make. It can help to talk to a parent, an older sibling, or a friend who's already gone through the voice change. Before you know it, your voice will sound clear, strong, and more grown up!
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995- The Nemours Foundation. KidsHealth® is a registered trademark of The Nemours Foundation. All rights reserved.
Images sourced by The Nemours Foundation and Getty Images.


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Mainland China's wholesale banking market is projected to grow at more than 10 percent per annum over the next five years. At that pace, it is set to overtake Japan's as the largest in Asia by 2015. National development strategies, such as urbanization and industrialization, will continue to drive double-digit annual increases in the sector's assets and revenues. This said, the landscape is changing, and both local banks and their foreign-owned counterparts face a more challenging competitive and regulatory environment. Loan growth is slowing, margins on corporate lending are under pressure, non-performing loans (NPLs) are on the rise, and new capital is needed to meet tougher capital-adequacy requirements.
In the future, all banks may therefore have to move a bit outside their comfort zone and target five attractive opportunities: a new age of infrastructure financing, untapped potential in relationship banking, better intermediation of capital flows, the neglected small-business sector, and the modernization of China's capital markets.
Access to these opportunities is unequal, however, and will dictate different strategies. Local banks will need to move beyond their traditional corporate deposit and loan business into higher-margin products, grow their fee business, and control costs even more tightly. Foreign banks risk being marginalized if they do not find sustainable sources of new growth. While some will choose to remain focused on high-margin and cross-border businesses, others will go deeper into the local market. With the right strategy, both sorts of bank can find success in China's burgeoning corporate and investment-banking (CIB) market.
The outlook for CIB
Local and foreign players have adopted radically different strategies for their wholesale banking businesses—and both have enjoyed considerable success.
Local national banks, for example, have traditionally focused on high-volume, plain-vanilla lending products. They have benefited from China's unique corporate lending market, distinguished by the way it is funded with corporate and institutional deposits rather than retail deposits. (Total corporate and institutional deposits amounted to $5.1 trillion at the end of 2009, compared with $3.9 trillion of personal deposits.) This structure explains the banks' relatively low cost-to-income ratios (35 percent to 40 percent for most national banks), and, combined with a very low loan-loss ratio (0.2 percent to 0.3 percent of assets at present), provided the ingredients for healthy margins and a highly profitable wholesale business in recent years.
Foreign banks, meanwhile, with just 1.77 percent of total assets in China's banking market and a minute share of the local capital market activity, have concentrated on niche businesses, such as fixed income, currencies, and commodities (FICC) and international trade finance. These have been profitable. Notwithstanding the heavy investments they have made to build up their franchises in China and their mostly loss-making retail operations, many are already generating double-digit returns on equity on their whole-sale activities.
Several important trends are now reshaping this benign landscape:
The pace of loan growth is slowing. Corporate lending growth averaged 20 percent per annum from 2006 to 2009, culminating in a stimulus-induced $1.5 trillion lending bonanza in 2009 (up almost a third on the previous year). Over the next five years, however (from 2011 to 2015), real annual GDP growth in China is expected to drop from an estimated 10 percent to 11 percent in 2010 to around 9 percent, a big factor in the projected slowdown of annual bank loan growth to around 13 percent.
Margins will remain under pressure. With interest income still accounting for about 80 percent of the revenues of Chinese banks, interest margins are critical. Between late 2008 and early 2009, largely due to asymmetric rate adjustments by the People's Bank of China, the Chinese central bank, margins declined by 70 basis points, to about 230 basis points. While they have since recovered slightly, to around 240 basis points, we do not expect them to move up any further.
NPLs are on the rise. NPL ratios have been on a decade-long decline, thanks to better risk management and the impact of rapid loan growth. With slower loan growth, on the other hand, the NPL ratio will likely rise steadily for most banks, even if loan quality during the stimulus-induced boom of 2009 turns out to be the same as in preceding years—a generous assumption.
Regulatory pressure is intensifying. The China Banking Regulatory Commission (CBRC) has been raising standards for banks, in line with global best practice. It has increased the capital-adequacy ratio to 7 percent for core assets and 11.5 percent for total assets for state-owned banks, and it intends to raise it to 10 percent for total assets for joint-stock banks. Banks have already raised substantial amounts of new equity and subordinated debt from the market ($46 billion as of July 2010), but this is well short of the need, which some estimates put at $80 billion.
Exhibit 1 shows a likely scenario for the growth of wholesale banking revenue in China over the coming five years. Despite the slower loan growth, total revenue is still likely to grow at 9 percent per year. Investment banking, while much smaller, will grow more rapidly, at 15 percent per year over this period. Sales and trading, still dominated by retail brokerage, is likely to see continued volatility and is expected to grow more slowly, at 5 percent per year.
Should this scenario play out, mainland China will overtake Japan to become the largest wholesale banking market in Asia by 2015.
Corporate and investment banking in China is set for continued growth.
Profitable growth opportunities
Tapping this impressive potential will require banks to strategically target five business opportunities. Some will be more attractive to local banks; others will appeal more to foreigners.
Infrastructure financing
New policies have been devised in China in an effort to boost consumption. But fixed-asset investment, driven by increasing urbanization, is expected to remain the top contributor to GDP over the next five years. Between 2010 and 2015, about $10 trillion of urbanization-related infrastructure investment will be required. The large national banks funding much of the recent infrastructure expansion are deepening their expertise, a trend we expect to continue as others go beyond a purely relationship-driven approach.
China Industrial Bank, the country's tenth-largest local bank, for example, worked closely with the International Finance Corporation to build an energy-efficiency lending program. Key innovations included new approaches to risk sharing, minimal or no collateral requirements, and repayment terms tied to energy-efficiency savings. Two phases are complete, total lending now exceeds $330 million, and none of the loans has gone bad. This expertise has enabled the partners to build real competence and competitive strengths and to capture other lending opportunities in this area.
Primary relationships through transaction banking
The domestic transaction banking market has remained relatively undifferentiated, with leading state-owned banks dominating the market. As has been the case in many Western and Asian markets, however, transaction capabilities will be a key success factor in domestic commercial banking. A few opportunities warrant particular attention:
Managing cash. China has the highest corporate deposit-to-GDP ratio globally among large economies, with 56 percent of bank deposits coming from corporate customers. Traditional, relationship-based corporate deposit gathering is likely to remain the norm—but more sophisticated corporate chief financial officers and treasurers will increasingly demand advanced cash-management services. Cash-management systems and capabilities will be a priority for all banks aiming to develop primary banking relationships. China Merchants Bank (CMB) developed its cash-management business over six years and now manages around $100 billion, or two-thirds of its total corporate deposit base.
Integrating domestic supply chains. Local banks are already building capabilities to integrate the end-to-end financial needs of supply chains. These more sophisticated solutions optimize the use of cash and working capital along the value chain, allowing banks to develop a much better view of the credit risks they are taking. Shenzhen Development Bank, for example, has built capabilities in key industry verticals, such as trading, manufacturing, and automotives.
The intermediation of corporate trade and investment flows
We see several opportunities where banks can direct such traditional services as trade finance, M&A advisory, and product development.
Fund China's import-export engine. In 2009, China's trade with the world stood at $2.2 trillion. Intra-Asia trade in particular is becoming increasingly important, especially the critical triangle trade flow between mainland China, Hong Kong, and Taiwan.
Support international expansion. In 2009 alone, Chinese enterprises spent $30 billion on overseas M&A. While much current overseas acquisition focuses on natural resources, corporate M&A, like that of Geely's acquisition of Volvo, will gather momentum.
Facilitate the internationalization of the renminbi (RMB). A series of new policies aimed at accelerating the internationalization of the RMB were unveiled this year, expanding the year-old pilot program to companies in all countries and from 5 Chinese cities to 20 provinces. Any company in the world can open an RMB bank account in Hong Kong and exchange RMB as it pleases. This liberalization has already provided the impetus for a rash of new RMB-denominated financial products in the Hong Kong market, including the landmark Hopewell Highway Infrastructure's first nonbank RMB-denominated bond. This is a strategically important opportunity for foreign banks, particularly those with a strong presence in Hong Kong. However, for domestic banks, this remains quite small compared with domestic RMB opportunities.
Small-business growth
Small businesses are a key engine of China's economic growth, accounting for 44 percent of employment and 35 percent of GDP. Yet as Exhibit 2 demonstrates, they represented only 17 percent of banks' assets in 2008. Our research shows that although 70 percent of small businesses currently borrow money, the banks fail to meet almost half of their financing needs. Moreover, the CBRC is encouraging banks of all sizes to increase their exposure to small businesses. The potential here is not just to grow this business but to increase loan yields at a time when margins are under pressure.
Small enterprises dominate the Chinese economy, but they are underserved by corporate banks.
Research we carried out jointly with the CBRC in 2009 identified three main characteristics of winning models in small-business lending. First, while banks generally start with secured or asset-based lending, they enhance pricing by reducing collateral requirements over time. Second, they attract deposits so as to make this business partially self-funding. Third, they capture synergies by combining lending with the provision of retail financial services to small-business owners and their employees. China Minsheng Bank, the country's ninth-largest local bank, for example, recently launched a small-business lending program using personal assets as collateral. The balance-sheet value of this activity had exceeded $15 billion by August 2010, one year after its launch, and thanks to better pricing, the bank also significantly boosted margins and loan yields.
Modern capital markets
China's financial stock has risen sharply, reaching 336 percent of GDP in 2009, and it is approaching the US level of 415 percent. However, as Exhibit 3 shows, key capital market products, such as debt capital markets (DCM) and rates-based trading, have barely caught on. By 2012, we estimate that total revenue from investment banking and sales and trading activities could reach $33 billion, up from $27 billion in 2009 (at current exchange rates).
Many products have considerable scope for further growth.
Under current regulations, domestic banks (including locally incorporated foreign banks) only have limited access to capital market products, such as DCM, bond trading, and over-the-counter derivatives trading. Leading foreign banks in China have leveraged their global strength to build substantial capital market businesses, focusing primarily on FICC.
Local banks, meanwhile, are also developing relevant capital market capabilities within their treasury departments, including bond issuance, bond trading, and new-product development. While foreign banks will likely stay ahead, Chinese banks with large-scale operations can undoubtedly build a vibrant capital market business.
Implications for foreign banks
As of July 2009, 34 foreign banks had incorporated in mainland China, and more than 100 had established a branch. However, most foreign banks have struggled to grow, and their collective market share has been stuck at around 2 percent; worse, it has actually started to fall in the recent credit boom. By contrast, foreign banks have a significant share of local blue-chip business in most open Asian markets and as much as a 6 percent share of assets in places like India.
Ambitious foreign banks, for which wholesale is the foundation of all current activities, must approach the future in China with the following strategies in mind:
Double down and defend high-margin businesses. Foreign banks are naturally constrained from lending in the local currency because of their limited RMB deposit base. They must therefore defend their important capital market businesses, including FICC and cross-border trade finance. A number of foreign banks are building integrated wholesale franchises that combine a presence in local securities, commodities, and financial futures. One global bank is investing heavily in building a large energy and commodity team, leveraging its global strength in the sector.
Dig deep in select local markets. Some 70 percent of all banking business will be concentrated in 23 city clusters (11 established and 12 emerging). For example, loan growth in the Chengdu-Chongqing cluster in western China will be the third highest by volume of all the city clusters over the next five years (Exhibit 4), making it a strategically important market for all banks, both domestic and foreign.
Continue to test new opportunities. Foreign banks will continue to face constraints on traditional routes to growth, and they will likely not significantly increase their share of the Chinese market in the foreseeable future. They will therefore need to continue to experiment with new approaches. A number of wholesale-focused global players are already gaining access to the local securities market through joint ventures, thereby potentially enabling them to provide a more integrated offering for their CIB clients. Given the strict separation of the banking and securities business, this is not something local banks can do. But few, if any, have truly leveraged their stakes in domestic banks to build domestic wholesale businesses that combine local knowledge and global muscle.
Bank lending will be concentrated in the biggest cities.
Implications for local banks
Local banks can look forward to tremendous opportunities for growth in wholesale banking—but competitive pressures are also mounting. The implications are fourfold:
Expand into new segments. Given the strength of the competition to serve well-known state-owned enterprises and midsize corporates, local banks should focus on the small-business segment as a way to grow their loan volumes and increase yields. Strong risk management and risk-based pricing capabilities will need to be part of the business model—something Chinese banks must build quickly. They can, meanwhile, leverage these lending relationships to capture deposit and personal-financial-services opportunities.
Strengthen capabilities in transaction services and treasury. Capturing primary banking relationships will require first-rate transaction banking capabilities. Many banks are seeking to upgrade their core banking systems and to improve their transaction-processing skills. Doing so should put joint-stock banks in a stronger competitive position against large state-owned banks. Banks can also strive to make treasury a real contributor to profit growth. China Industrial Bank, for example, has built a platform that provides a range of services for smaller banks, from IT platform outsourcing to settlement and wealth-management product sales.
Build functional capabilities. Some leading Chinese banks are making substantial improvements in multiple functional areas, from the centralizing of operations to better pricing and risk management. Others must follow. Only by making improvements here can they help close the gap with foreign banks and find new sources of value creation.
Drive innovation and execution. An ability to develop new businesses and new products will be critical to local banks' chances of winning in a fast-changing environment. For example, banks that moved early to capture third-party custodian accounts when the stock market fell dramatically a few years ago have obtained large retail deposits at low cost.
We believe the wholesale banking market in China will be an exciting growth opportunity, even in the face of a more challenging environment. Local and foreign banks that are able to make the adjustment and capture the next wave of growth opportunities stand to create substantial value in China.


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Now, one of the people urging President Obama to act on intelligence findings and strike against Syrian president Bashar al-Assad is retired Gen. Jack Keane. He served in an advisory role in the U.S. occupation of Iraq, and he's now chairman of the board of the Institute for the Study of War. Keane says he has not been involved in the most recent talks about Syria, but he has a long history of military planning at the highest levels, and he gave us a window into the planning that's going on now.
GEN. JACK KEANE: Clearly, what is happening is the Central Command at Tampa, Florida, which oversees the Middle East and Southern Asia, has responsibility to put together an attack plan with a number of different options associated with that. That's passed up to the Pentagon, and to the joint chiefs. They look at it and put their blessing on it. Secretary Hagel would also...
GREENE: The defense secretary, yeah.
KEANE: ...and then that moves from there into the White House to look at the various options. And there are certainly risks associated with those options for the National Security Council to take a look at and make recommendations to the president. If the consensus is to do something about it - which I believe they've already achieved that - then how much do you do?
GREENE: And I wonder: What do you think the U.S. military should do? Where do you stand?
KEANE: I believe strongly that if - given what this provocation is, we should think about it strategically in terms of: What could the strike do to assist our national interests? We've already stated that toppling the regime is the national interest. I'm not suggesting for a minute that an air strike would topple a regime, but I do think if we hit the appropriate targets - given we're going to hit something, anyway - we could do some significant damage to military capacity level that could swing the momentum in the favor of the opposition forces.
GREENE: We've had some reporting on our program this week about the distinction between punitive action - I mean, just taking action to punish the Assad regime - and coercive action, doing things to actually change the dynamic in the conflict. It sounds like you're supporting the later, actually doing enough to weaken Assad and strengthen the rebels.
KEANE: Yes. Well, I mean, take advantage of the opportunity that he's presented us, and that is this horrific use of chemical weapons. I mean, this is not a formidable air organization, as many have purported it to be, and we can deal with this without any major challenge to us.
GREENE: But even if the capacity is exaggerated, as you say, I mean, if Assad were able to even fire back at one U.S. vessel in the Mediterranean, wouldn't that be enough to escalate this in a significant way?
KEANE: What is he going to fire back at it with? He doesn't have any capability to sink our ships. This a relatively poorly trained air power organization that he has. I mean, their only skill set is to deliver bombs in populated areas. Actually, the reason why chemical weapons were used is because the rebels moved in to an eastern neighborhood in Damascus, Assad pounded it with artillery, with mortars, with attack helicopters, and also with his air power. He could not dislodge them.
And then the week prior to the use of chemical weapons, the opposition forces there received the shipment through Jordon from Saudi Arabia, which did include some Soviet-style anti-aircraft weapons. They shot two of his airplanes out of the sky. No airplane has flown in that area since, and he used chemical weapons.
GREENE: Retired Army Gen. Jack Keane is chairman of the board for the Institute for the Study of War. General, thanks so much for taking the time.
KEANE: Yeah, good talking to you, David. Take care. Transcript provided by NPR, Copyright NPR.


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Spoon is a fresh and contemporary sans-serif that can be used in a wide range of projects.
Its skeleton of letterform is geometrically-based and minimal, but the body was designed with a touch of humanistic outlines as though they were handwritten.
This not only makes the font clean, legible, and functional but also make it possible to give natural, friendly, and soft impressions.
Spoon comes in seven weights with matching italics and includes diacritics for most European in each weight.


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You can curently reading Comic Specials (2017) 001 online with OtakuSmash.com Free Online Comicbook Reader! Enjoy reading Comic Specials (2017) 001 in the best quality scans available on the internet. No Downloads Needed!


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QUICKSTARTER – racing gaming font
It speaks speed, racing, and roaring machine with the highest RPM you can get on the asphalt. With a powerful, strong sharp corner, and a solid shape for uppercase, and a linear version for the lowercase, it will make QUICKSTARTER emphasize the racing spirit inside your designs.
Suit perfectly for Racing theme online games, poster, movie title, fast food menu, magazine, youtube covers, youtube thumbnails, social media page covers and so on…
Happy designing.
What's Included :
- QUICKSTARTER family (OTF/TTF/WOFF)
- Basic latin A-Z and a-z, Numbers, Punctuation
- Works on PC & Mac
- Accessible in the Adobe Illustrator, Adobe Photoshop, Adobe InDesign, even work on Microsoft Word.
- Fully accessible without additional design software.
How do I contact support?
If you need help with the product, please contact the shop owner by visiting their shop profile and sending them a message. For anything else (licensing, billing, etc), please visit our Help Center.
How can I unzip product files?
PC: To extract a single file or folder, double-click the compressed folder to open it. Then, drag the file or folder from the compressed folder to a new location. To extract the entire contents of the compressed folder, right-click the folder, click Extract All, and then follow the instructions.
Mac: Double click the .zip file, then search for the product folder or product file.
If you continue to have trouble, check out this help file for more tips.
How do I install a font?
After you unzip your font product files, you will see.OTF or .TTF files. To install a font, just double-click on the OTF or TTF file. For more information, check out our Font FAQ.
If you're still having trouble installing the font, please contact the Shop Owner.
What software do I need to use this font?
When a font is installed on your computer, it can be used with any program that allows you to create text. Fonts will work in Microsoft Office applications, Adobe software, and almost any other program with a text editor. You can learn more in our Help Center about OTF special features and installing your new font.
Note: As an exception, OpenType SVG fonts / color fonts require Photoshop CC 18.0+, Illustrator CC 22.0.0+, or InDesign CC 13.0.1+. To learn more about installing color fonts, check out this Color Font FAQ.


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Bluefire Mortgage
03/29/2024 By Ashlee Banuelos
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Buying a new home or refinancing? Call Bluefire Mortgage Group TODAY! Their team locked in the lowest rate possible for us saving us a ton of money. The entire process was the least invasive and most streamlined of ANY mortgage I've ever dealt with. Do yourself a favor and call Bluefire Mortgage Group right now!
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This course is the first in a series on starting a business. Though new venture creation is the focus of the specialization, this course is important for everyone.To create a successful business it is not only about what you do (technical execution), it is also about how you think. This course provides learners with insights to re-frame their thinking in order to maximize their chances for success.
So what can a learner expect to gain from this course? At the end of this course a learner:
1.) will be able to argue effectively against all of the reasons for not starting their business (or reaching some goal);
2.) will be able to operate effectively within the new framework or model for starting a business (or any new endeavor),
thus increasing their chances for success; and
3.) will be able to make the initial business startup decisions of what type of business to start, and what type of business
owner to be.
Having an entrepreneurial mindset is critical to being successful as an entrepreneur. An entrepreneurial mindset stands alone in terms of its importance. No other attribute, personality, inherent entrepreneurial proclivities, training, or demographic profile is common to all successful entrepreneurs whether Warren Buffet, Steve Jobs, or the neighborhood florist or grocer.
The course provides learners with an understanding of the attributes and perspectives of an entrepreneurial mindset, and the process to acquire one. We suggest that learners bring an open mind and be willing to thoroughly explore the nascent business ventures they have been carrying with them.The course introduces concepts that enables a person to start a trans-formative process in the way they think generally, and in the way they think about business specifically. This new way of thinking has the potential to positively impact not only them, but their family, and community.


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Skift Take
There was a concern about safety last year, but the relative safety of cruising and the lure of excellent deals have quickly brought back passengers.
Cruise watchers looking back at the industry's past year say the Concordia disaster affected everything from prices to safety drills to first-time cruisers, but bookings appear to be picking up as the 2013 cruise booking season gets under way.
The first three months of each year are known as "wave season," a period when many cruisers book trips as they plan ahead for summer vacations. The Costa Concordia ran aground and capsized Jan. 13, 2012, killing 32 people just as last year's wave season began. Experts have blamed the captain for the disaster, saying he took the ship off course in a stunt. The wrecked ship is still lying on its side in waters off Tuscany, Italy.
"In hindsight the market took a bigger hit than anticipated," said Michael Driscoll, editor of the industry newsletter Cruise Week. "First-time business (from people taking their first-ever cruise) was off in particular." The lowered demand led to a decline in prices because cruise lines are loathe to sail a ship without filling every room, so they'll drop prices until the ship is at capacity.
Driscoll said a gradual recovery for the cruise industry began to emerge in the fourth quarter of 2012, and now, said Driscoll, a year after the Concordia disaster, "top travel agents are reporting a surprisingly strong winter season bookings for sailings that depart in later 2013, not great, but good."
Heidi Allison-Shane, spokeswoman for CruiseCompete, said "cruise demand and prices were down significantly last year at CruiseCompete, with first quarter demand down in the 15 percent to 18 percent range. This was largely a result of the negative publicity surrounding the Costa Concordia sinking, but a very warm winter in most of the U.S. and a slow economy were also factors."
She added that "the low booking volume early in the year led to more inventory being available throughout the year, causing prices overall to be down an average of about 5 percent to 7 percent across all cruise lines according to our measures."
Allison-Shane also said booking activity picked up on CruiseCompete in January of this year, about 7 percent overall but even more for premium and luxury cruises, "but we are still seeing some lower prices as a result of lower sales in 2012 as the lines have more promotions."
Allison-Shane said CruiseCompete, which is a cruise-booking website for consumers, generally sees 30 to 35 percent of cruises for the year booked during wave season.
Carolyn Spencer Brown, editor of CruiseCritic.com, said "we're definitely seeing everything rebounding. I see advertising is going back to appeal to first-time cruisers. And we're seeing more fresh sign-ups" on CruiseCritic.com.
She added that 2012 had been expected to be "the first bullish year for the cruise industry in the last three or four years. The cruise industry was going to go all out and reach out to virgin cruisers — people who are new to cruising, who are so important to the lifeblood of cruising."
But after the accident, "people who were thinking about cruising but who'd never done it before took a step back," Spencer Brown said, adding that ads that had been planned for 2012 geared to the new-to-cruising market were pulled. "They changed the marketing stance back to the people who already cruise and who understand that this tragedy was an anomaly," Spencer Brown said.
The good news, said Paul Motter of CruiseMates.com, is that "many predicted the anniversary would mean a drop in sales this January, but I think it passed largely unnoticed."
Motter said the impact of the Concordia was worse in Europe and still hangs over the market there "because that was where it happened, it got far more publicity there, and it was a European cruise line (Costa) marketed to Europeans. The worst part is that it only adds to the chill hanging over Mediterranean cruises in 2013," which have also been hurt by political strife in North Africa and the bad economy in Greece, Spain and Italy.
A report issued in November 2012 by PhoCusWright, the global travel market research company, said the cruise industry continued to grow in 2012, but at a much slower pace than the 10 percent growth rate of 2010 and the 7 percent growth rate of 2011. PhoCusWright said revenues for the industry would "rise only 4 percent in 2012 … as the challenge of recent years — the U.S. recession, the European financial crisis, and high airfares — remain unresolved and have been compounded by the worst shipwreck in recent memory."
High airfares depress cruising because many cruisers fly to the port of embarkation for their ship.
PhoCusWright's forecasts for cruising for 2013 and 2014 are better: 6 and 7 percent respectively.
Spencer Brown said one positive thing to emerge from the Concordia disaster was improvements in safety, for example more attention being paid to emergency drills. Prior to the accident, international conventions dictated that the drills, called muster drills, be held within 24 hours of embarkation. Since then, members of the Cruise Lines International Association, which represents most major cruise companies in North America and many international companies as well, have agreed to conduct the drills before ships leave port. If guests happen to board after the drill takes place, they will be given individual or group briefings.
"One of the things that was so tragic about the Concordia was, they were planning to do the drill the next morning," Spencer Brown said. "People got on board that day who didn't know where the emergency exits were."
She added: "Cruises were safe but now they are safer."
Copyright (2013) Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
The Daily Newsletter
Our daily coverage of the global travel industry. Written by editors and analysts from across Skift's brands.
Have a confidential tip for Skift? Get in touch
Photo credit: This Jan. 11, 2013 file photo shows the cruise ship Costa Concordia leaning on its side, near the shore of the Tuscan island of Giglio, Italy. Paolo Santalucia / Associated Press


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text:
I do not like a rainy day.
The road is wet, the sky is gray.
They dress me up, from head to toes,
In lots and lots of rubber clothes.
I wish the sun would come and stay.
I do not like a rainy day.
~ William Wise ~
This time around, Lis of the blog "La Mia Cucina", Ivonne of "Cream Puffs In Venice", Fran of "Apples Peaches Pumpkin Pie" and Shea of "Whiskful" have chosen to test our ability in the kitchen by asking us to make a classic French pastry called the "Opéra Cake" (not the traditional dark version, but the light one).
All four have dedicated this challenge to the courageous Barbara of "Winosandfoodies". While Barbara is no longer an active member of the "Daring Bakers", but who will always be an honourary Daring Baker for her bravery and character in the face of a challenge. As many of you may know Barbara is the force behind the food blog event called A Taste of Yellow that supports the LiveSTRONG foundation started by Lance Armstrong. This year's LiveStrong Day is in May so they decided that we could show our support by dedicating our respective challenge posts to Barbara...
Needless to say that, as usual, I was very stressed by the nature of this challenge and intimidated by the sheer length of the recipe. I thought to myself, "My Oh my, how on earth am I going to be able to bake that in my small kitchen when I drastically lack pans or meterial (I had only one jelly-roll pan and had to bake one joconde after another) and without cursing a whole load, getting too irritated, impatient and acting like a mad fury because of all the above-mentioned points?". At this stage, I felt totally demoralized and slightly panicky. I was ready to throw the towel...
Thankfully, I finally bucked up, decided to not be a chicken and not to get impressed by the task that lay in front of me. It was going to be tough, but I was going to fight and not let anything get into my way. I was determined to bake that cake no matter what it took. After all, aren't I a Daring Baker?!
Surprisingly, I came across no major problem while making that "Opéra Cake". It was a very time-consuming and finicky challenge, but, ultimately, it wasn't difficult at all. In fact, one just has to be very organized, to be in possession of the convenient material/ustensils/kitchen or to be inventive when the material/ustensils/kitchen aren't very appropriate, and to have a zen attitude during the creation of that cake. That's all!
I was (and still am) very pleased with my creation as it tasted perfect and it looked quite pretty. As a mater of fact, I'm really proud of myself for being able to go through such a fastidious process and for being capable of baking such an elaborate cake! Before joining the "Daring Bakers", I never trusted myself to have the capacity to take such audacious and enterprising challenges. Now, I know that I am a good and courageous enough baker who has the ability to face the difficulties. It is my 8th month as a Daring Baker and my skills never stop getting better as, every time, I gain more confidence in myself and get more experienced!
I made my cake by scrupulously following the rules, but, as we had the possibility to use another recipe for the buttercream, I decided to make it Dorie Greenspan's way (see her "Perfect Party Cake" recipe). Otherwise, I chose to give my "Opéra Cake" a subtle, orangy, exotic and spicy/tangy smack that would be reminiscent of the flavors of North Africa. I wanted my cake to be in the Moroccan spirit. So, I added some orange zest to the joconde batter, mixed some ground Indonesian long pepper and chopped Australian candied ginger into the buttercream, aromatised the syrup with some orange blossom water and honey, and aromatized the white chocolate mousse with whisky which I thought would pair well with the other ingredients.
My "Opéra Cake" was a real success. The combination of all those delicate, refined, fresh and spring-like flavors was perfect and interesting. This cake wasn't too sweet nor too sickly or heavy, although it was a deadly calorie bomb, the perfect artery-clogging ally . It was unexpectedly "light" texture- as well as taste-wise and didn't make you squeamish you after a slice or two... Absolutely gorgeous!
Thanks to Lis, Ivonne, Fran and Shea for having chosen that killer recipe!!!~ Opéra Cake ~
This recipe is based on an Opéra Cake recipe found in Dorie Greenspan's "Paris Sweets", and Tish Boyle & Timothy Moriarty's "Chocolate Passion".
Makes 1 cake. This recipe will yield approximately 20 servings.
For the "Joconde".
6 Large egg whites, at room temperature
2 Tbs (30g) Granulated sugar
2 Cups (225g) Ground blanched almonds
2 Cups Icing sugar, sifted
6 Large eggs (~53g)
1/2 Cup (70g) All-purpose flour
3 Tbs (1 1/2 ounces or 45g) unsalted butter, melted and cooled
Method for the "Joconde":
1. Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.
2. Preheat the oven to 220◦C (425° F).
3. Line two 31x39cm (12 1/2 x15 1/2 inch) jelly-roll pans with parchment paper and brush with melted butter.
4. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.
5. If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.
6. Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).
7. Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.
8. Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.
9. Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.
10. Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.
What you'll need:
A small saucepan
1/2 Cup (125g) Water
1/3 Cup (65g) Granulated sugar
1 to 2 Tbs of the Flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.../see remarks)
Method for the "Syrup":
1. Stir all the syrup ingredients together in the saucepan and bring to a boil.
2. Remove from the heat and let cool to room temperature.
The syrup can be made up to 1 week in advance and kept covered in the refrigerator.
I added 2 tablespoons orange blossom water and 2 tablespoons light runny honey to my syrup.
For the "Buttercream".
What you'll need:
A small saucepan
A candy or instant-read thermometer
A stand mixer or handheld mixer
A bowl and a whisk attachment
A rubber spatula
Ingredients for the "Buttercream":
2 Cup (100g) Granulated sugar
1/2 Cup (60g) Water
Seeds of one vanilla bean or 1 tbs pure vanilla extract (optional/see remarks)
1 Large egg (~53g)
1 Large egg yolk
1 3/4 Cups (7 ounces or 200g) Unsalted butter, at room temperature
Flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.../see remarks)
Method for the "Buttercream":
1. Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.
2. Continue to cook, without stirring, until the syrup reaches 225◦F (124◦C) on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.
3. While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.
4. When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don't worry about this and don't try to stir it into the mixture as it will harden!
5. Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).
6. While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.
7. With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.
8. At this point add in your flavouring and beat for an additional minute or so.
9. Refrigerate the buttercream, stirring it often, until it's set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!
I made Dorie Greenspan's buttercream (see her "Perfect Party Cake" recipe) and flavored it with 1/4 orange juice, 2 1/2 tablespoons ground (mortar & pestle) long pepper and 5 tablespoons chopped candied ginger.
The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.
For the "White chocolate ganache/mousse" (this step is optional).
What you'll need:
A small saucepan
A mixer or handheld mixer
Ingredients for the "White Chocolate Ganache/Mousse:
7 Ounces (210g) White chocolate
1 Cup + 3 Tbs Heavy cream (35% fat)
1 Tbs Liquor of your choice (Bailey's, Amaretto, etc...)
Method for the "White Chocolate Ganache/Mousse:
1. Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
2. Stir to ensure that it's smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.
3. In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
4. Gently fold the whipped cream into the cooled chocolate to form a mousse.
5. If it's too thin, refrigerate it for a bit until it's spreadable.
6.If you're not going to use it right away, refrigerate until you're ready to use.
I added 1 1/2 tablespoons whisky to my mousse.
The mousse can be made ahead and refrigerated until you're ready to use it.
For the "Glaze".
What you'll need:
A small saucepan or double boiler
Ingredients for the "Glaze":
14 Ounces (420g) White chocolate, coarsely chopped
1/2 Cup Heavy cream (35% fat)
Method for the "Glaze":
1. Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2. Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3. Place the cake into the refrigerator for 30 minutes to set.
It's best to make the glaze right when you're ready to finish the cake.
Assembling the Opéra Cake.
I. Line a baking sheet with parchment or wax paper.
II. Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you'll have four pieces in total): one 10-inch (25-cm) square and one 25x12 1/2 cm (10x5 inch) rectangle.
III. Step A (if using buttercream only and not making the ganache/mousse):
IV. Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. V. Refrigerate the cake again to set the glaze.
V. Serve the cake slightly chilled.
III. Step B (if making the ganache/mousse):
IV. Prepare the ganache/mousse (if you haven't already) and then spread it on the top of the last layer of the joconde.
Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.
V. Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.
VI. Serve the cake slightly chilled. This recipe will yield approximately 20 servings.
The finished cake should be served slightly chilled.
It can be kept in the refrigerator for up to 3-4 day, but is better eaten within 1-2 days.


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You have a unique medical history. Therefore, it is essential to talk with your doctor about your personal risk factors and/or experience with type 2 diabetes. By talking openly and regularly with your doctor, you can take an active role in your care.
Here are some tips that will make it easier for you to talk to your doctor:
- Bring someone else with you. It helps to have another person hear what is said and think of questions to ask.
- Write out your questions ahead of time, so you do not forget them.
- Write down the answers you get, and make sure you understand what you are hearing. Ask for clarification, if necessary.
- Don't be afraid to ask your questions or ask where you can find more information about what you are discussing. You have a right to know.
You'll likely have many questions about diabetes, and it is important to discuss them with your doctor. Here are some questions to get you started.
- Based on my medical history, lifestyle, and family background, am I at risk for type 2 diabetes?
- Are there changes I can make to reduce my risk?
- What caused my diabetes?
- Which of the complications am I at risk for?
- What is the difference between type 1 and type 2 diabetes?
- What are realistic and healthy blood glucose and HbA1c levels for me?
- Will I need to take medication?
- What medication is best for me?
- What benefits and side effects should I watch for from this medication?
- Will I need to take insulin?
- What type of insulin will I use?
- How do I inject the insulin?
- Are insulin injections painful?
- Is an insulin pen or pump appropriate for me?
- How can I discreetly inject insulin when I am in public places or social situations?
- What about using insulin when I travel?
- How do I adjust my medications for changes in eating and exercise?
- How do I use the blood glucose monitor and how often should I use it?
- What does the HbA1c level mean?
When was the last time I had my HbA1c levels measured?
- What were the results and what do they mean?
- How often should I have this test?
When was the last time I had a lipid profile done?
- What were the results and what do they mean?
- How often should I have this test?
- How can I reduce my risk of complications?
- How often should I be checked for complications?
- Can you refer me to specialists to help prevent and/or manage some of the complications?
- Are there any problems with my feet?
- What should I do to prevent problems with my feet?
- Are there any problems with my eyes?
- What should I do to prevent problems with my eyes?
- What is my blood pressure? How often should I have it checked?
- How do I go about losing weight?
- How can I improve my health?
- Can you refer me to a registered dietitian to help me plan my meals?
- Can I still eat sweets? How do I fit them into my meal plan?
- Can I drink alcohol?
- Do I have to eat differently than the rest of my family?
- How can I eat when I go out to restaurants?
- Can you recommend some cookbooks for people with diabetes?
- Can I continue to or begin to exercise?
- What type of exercise is best for me?
- When should I not exercise?
- Are there classes or programs that can help me make these lifestyle changes?
- Can you recommend some diabetes support groups or classes for me and for my family?
- How often will I need checkups?
- What is my expected prognosis?
Diabetes mellitus type 2 in adults. EBSCO DynaMed website. Available at: http://www.dynamed.com/topics/dmp~AN~T113993/Diabetes-mellitus-type-2-in-adults . Accessed January 26, 2021.
Type 2. American Diabetes Association website. Available at: http://www.diabetes.org/diabetes-basics/type-2/?loc=DropDownDB-type2. Accessed January 26, 2021.
Tips for talking to your doctor. Family Doctor—American Academy of Family Physicians website. Available at: http://familydoctor.org/familydoctor/en/healthcare-management/working-with-your-doctor/tips-for-talking-to-your-doctor.html. Accessed January 26, 2021.
Revision Information
- Reviewer: EBSCO Medical Review BoardNicole S. Meregian, PA
- Review Date: 11/2020
- Update Date: 01/26/2021


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The internet is full of knowledge, but also full of annoyances. Nevertheless, with some clever tricks and helpful tools you can eliminate most of the bad stuff and retain the good. Get your internet experience in top form this weekend.
Block or Ignore Ads
While you can't always block ads with one of our favorite browser extensions AdBlock Plus without causing issues on certain sites, you can find a number of ways to ignore them with less-aggressive tools. No Hulu Ads simply mutes Hulu ads. (Hush does the same thing, but just on OS X.) Flashblock for Firefox and Chrome keeps Flash out entirely, and that's the source of the most annoying ads. If you want to see any blocked Flash content, however, you can just click through and you're good to go. As a bonus, this will help save battery life when browsing on your laptop. Often times a combination of these tools will work best, as blocking video ads, and even some flash content, causes issues with certain web sites. If you make AdBlock less aggressive and use these other tools to fill in the blanks, you'll have a better ad-free browsing experience.
View Region-Restricted Content
Some sites—especially ones that stream video—block you from accessing their content unless you're in a particular country. For example, Hulu doesn't really work outside of the United States and BBC's iPlayer requires you to be in the UK (essentially). Hola Unblocker solves this problem for most of the common sites like those previously mentioned plus Netflix, Pandora, and the ITV Player. While some sites work outside of their countries of origin, content rights vary and unblocking can open up more options. To open up virtually any other site based in the US or UK, try TunnelBear. It's basically a free VPN (with a data limit) for OS X and Windows that'll help you access blocked content by making it seem like you're in another country. Sites will load slower, of course, but it'll work on practically anything.
There are many ways to fix problems with specific sites. Social Fixer makes Facebook infinitely better and requires very little configuration. A few browser extensions can significantly improve YouTube so you don't need to suffer annoying comments or constant pop-up notes on videos. Gmelius soups up Gmail so you don't have to look at ads and can add missing features. Overall, Userscripts and Userstyles can make any annoying web site feature go away or just look nicer. With a little know-how, you can customize most sites to your exact preferences. Gmail, in particular, has some really great options.


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Hari ini Ricoh merilis kamera terbaru mereka, Pentax K-3. Merupakan kamera DSLR mid-range kaya fitur yang diperuntukkan untuk fotografer semi-pro. Selain jumlah pixel yang lebih tinggi dibandingkan dengan K-5 II, keuntungan kamera ini adalah sistem autofocus 27-point dan sensor metering lebih canggih 86.000 piksel. Kamera ini tanpa optical low-pass filter, tetapi Ricoh menemukan cara untuk secara selektif menggunakan sistem stabilisasi gambar untuk meniru efek dari low-pass filter, sehingga pengguna bisa memilih sesuai kebutuhan. Ia juga menawarkan slot kartu SD ganda dan koneksi USB 3.0. Berikut adalah spesifikasi, gambar dan press release dari Pentax-K3.
Table of Contents
Spesifikasi Kamera DSLR Pentax K-3
- Sensor APS-C CMOS 24.4 megapixel
- Sensor-shift image stabilization dengan rotational compensation
- Anti-aliasing simulator (kamera tanpa optical low-pass filter)
- Selectable anti-aliasing filter
- Weather-proof
- SAFOX 11 TTL autofocus system (27-point, 25 cross-type)
- 3.2-inch LCD dengan 3:2 aspect ratio dan 1.037k dots
- Pentaprism optical viewfinder dengan 0.95x magnification, 100% coverage
- ISO range 80-51,200
- 8.3 fps continuous shooting
- 1920 x 1080 video recording (60i, 30p, 24p)
- Dual SD card slots
- Headphone, microphone ports
- Mendukung USB 3.0
Preview, Hands On dan First Impression Kamera DSLR Pentax K-3
- First Impression oleh DPReview
- Preview oleh CNET
- Hands On di Pocketlint
- Komparasi dengan K-5 II di Ephotozine
- First Look di Adorama
Gambar Kamera DSLR Pentax K-3
Press Release Kamera DSLR Pentax K-3
Ricoh Imaging Sets New Standard of Performance
DENVER, CO, October 7, 2013 – Ricoh Imaging Americas Corporation (Ricoh Imaging) is pleased to establish a new standard of performance with the debut of the PENTAX K-3 advanced enthusiast DSLR. As the Premiere DSLR in Ricoh Imaging's robust and full-featured APS-C lineup, the PENTAX K-3 brings unparalleled technology and advanced specifications presenting photographers with a solution that raises the bar while removing limitations.
Elevating standard performance, the PENTAX K-3 boasts a 24 megapixel APS-C CMOS sensor, incredibly fast 8.3 fps (frames per second) frame rate, innovative selectable anti-aliasing (AA) filter technology and outstanding HD video performance; all while giving demanding photographers dual card slots for quick and easy image recording and seamless wireless remote capture and image transfer capabilities.
"Ricoh Imaging has made an investment to ensure that our product lineup features the most complete and capable APS-C offering in our history," said Jim Malcolm, Executive Vice President, Ricoh Imaging. "This goal was realized with the introduction of the K-3. Its unmatched feature set and revolutionary technology set a benchmark of excellence that raises the bar for the entire APS-C category."
Housed in the PENTAX K-3's sleek and ergonomic body is a host of cutting-edge technology including the innovative and proprietary selectable AA filter which allows photographers to toggle anti-aliasing functionality on or off using the lauded PENTAX SR (Shake Reduction) mechanism. This breakthrough in imaging technology empowers photographers to retain greater control of image output while eliminating the need to commit to supreme resolution or superior moiré control by providing both options in a single camera body. Also new to the PENTAX K-3, and the APS-C category, is the PENTAX FLU SDHC memory card that delivers wireless connectivity with unprecedented functionality to a compatible PC or connected device via a web browser. Using this advanced technology, photographers are able to perform a variety of functions including inspect a live-view image, release the K-3's shutter, shift the AF sensor point, and check images recorded on the card using any connected device with a web browser. And, thanks to its SD card-based, internal placement the PENTAX K-3 retains its weather-resistant, moisture-tight capabilities with no protruding devices preventing door closure.
The K-3 also features an enhanced video recording experience including the ability to change from still image to video recording with the flip of a dedicated switch to capture full HD movie recording in H.264 format. The K-3 comes equipped with a headphone terminal and stereo mic terminal for external microphone connection. The user can also adjust the audio recording level manually and monitor sound levels during recording. In addition to a variety of creative special-effect modes, the K-3 also provides an upgraded interval movie mode, which captures a series of 4K-resolution movie clips (3840 x 2160 pixels) at a fixed interval.
Rounding out the new and advanced capabilities offered in the PENTAX K-3 is a newly designed autofocus module, SAFOX11, which boasts 27 AF sensors and high light-sensitivity, covering a wide AF working range of –3EV to +18EV. Finally, the new Real-Time Scene Analysis System features an 86,000 pixel RGB light-metering sensor and improved algorithms that further enhance the accuracy of exposure, white balance and auto-focusing.
Pricing and Availability
The PENTAX K-3 will be available for purchase online at www.us.ricoh-imaging.com and retailers nationwide in November 2013 for a suggested retail price of $1,299.95 for body only and $1,699.95 for the kit including the DA 18-135mm F3.5-5.6 WR zoom lens.
The PENTAX K-3 Premium Silver Edition* will also be made available in a limited quantity with only 2,000 units being offered worldwide. This limited-edition model features a silver body with a silver BG-5 battery grip designed exclusively for the K-3, making it a perfect match for the silver HD PENTAX DA Limited lens series, which is designed for unrivaled image rendering. This special package also includes an exclusive leather strap and silver D-BG5 battery grip. The PENTAX K-3 Premium Silver Edition will be available for purchase online at www.us.ricoh-imaging.com and retailers nationwide in November 2013 for a suggested retail price of $ 1,599.95.
The PENTAX FLU SDHC 16GB memory card and D-BG5 battery grip will be available for purchase online at www.us.ricoh-imaging.com and retailers nationwide in November 2013 for a suggested retail price of $99.95 and $229.95, respectively.
To learn more about Ricoh Imaging's unmatched lineup of APS-C DLSRs and lenses as well as other Ricoh Imaging products, please visit www.us.ricoh-imaging.com.
* The specifications of this limited-edition model are identical to those of the PENTAX K-3.


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Friday, May 1, 2009
Coq au Vin - Recipes to Rival
What Les Halles is the Recipes to Rival challenge of the month? It's Anthony Bourdain's version of coq au vin. He describes this dish as "an old, tough bird that you have to drown in wine to get to taste good." Unfortunately, there's more to it than that. There are several disparate steps to this recipe. There is, of course, the braising of the chicken, but the completed dish is enhanced by separate preparations of onions and mushrooms that require special care. The end product can be quite lovely. My problem? My culinary skills, whatever they are, were honed in the 70's and early 80's of the last century. That means I've made a lot of coq au vin and have some very firm opinions as to how it should be prepared. The hard part was keeping my changes to a minimum and preparing the recipe as it was written. I think I did fairly well. Change number one; the recipe called for a stewing hen. Local butchers laughed at me, so I used a 3-1/2 pound free range chicken. Change number two; I substituted a good shiraz for the burgundy wine that's normally used because I prefer to drink shiraz. Change number three; I added a quantity of thick (almost jelly-like) chicken stock to cover the chicken as it braised. Change number four; I increased the amount of bacon used in the recipe to 6-ounces, but blanched the lardons before adding them to the pot. Change number five; I used thawed, frozen pearl onions instead of fresh. My family can deftly move onions from one side of the plate to another before burying them under chicken bones, so the onions are just for show and I refuse to kill myself preparing them. Change number six; I added 1 tablespoon of tomato paste to kill the purple color of the wine that caused the chicken to look black and blue. I also reduce the sauce by half before napping the chicken and vegetables. Technically, when a young chicken is used to replace the stewing hen the dish should be called braised chicken, not coq au vin. I'll never forget how the use of a young bird offended Andre Soltner when he judged a Top Chef episode. If you have time and would like to prepare coq au vin in the classical manner, you'll love this recipe. It is delicious, but it does take time that includes a 24 hour marination. My changes can be identified by red print. The original recipe can be found at Recipes to Rival. This months challenge is being hosted by founders Temperance of High on the Hog and Lori of Lipsmacking Goodness.
Coq au Vin from the Les Halles Cookbook, by Anthony Bourdain
1 bottle/1 liter plus 1 cup/225 ml of red wine - I used Rosemont shiraz
1 onion, cut into a 1-inch/2.5 cm dice
1 carrot, cut into ¼-inch/6-mm slices
1 celery rib, cut into ½ inch/1-cm slices
4 whole cloves
1 tbs/14 g whole black peppercorns
1 bouquet garni - a bay leaf, 3 sprigs of thyme and 4 sprigs parsley tied in a large coffee filter
1 tablespoon tomato paste
2 to 3 cups reduced chicken stock
1 whole chicken, about 3.5 lb/1.35 kg, "trimmed" – meaning guts, wing tips and neckbone removed
salt and freshly ground pepper
1 tbs/28 ml olive oil
6 tbs/75 g butter, softened
1 tbs/14 g flour
¼ lb/112 g lardons - I used 6-oz. blanched lardons
½ lb/ 225 g small, white button mushrooms, stems removed
12 pearl onions, peeled - I used 1 cup thawed, frozen pearl onions
pinch of sugar
1) The day before beginning to cook, combine the bottle of red wine, the diced onion, sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.
2) Preheat oven to 325 degrees F. Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, it should be removed from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Stir in tomato paste. Put the chicken back in the pot, along with the bouquet garni. Add thick chicken broth to cover chicken. Bring to a simmer; cover pot and bake for 1 hour and ten minutes.
3) While chicken braises in oven, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.
4) When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again). Return to a pan and cook until sauce is thick enough to coat a spoon. Add reduced red wine. Add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Pour sauce over the chicken. Yield: 4 servings.
36 comments :
- P. said...
Ooooh... I HAVE to add you in my blog list so I can come back here everyday. Such a delight!
Thanks for your visit and comment.
Alfazema - May 1, 2009 at 4:48 AM
- Katy ~ said...
Wow! Your picture is beautiful!
LOL about the stew hen; I don't think we'd be able to find one either. - May 1, 2009 at 5:16 AM
- Heather S-G said...
Changes or not, it still sounds delicious!
- May 1, 2009 at 6:36 AM
- Ginger said...
Mary I think I might need to come to dinner at your house for Coq au Vin!!! I can't imagine myself making this. It seems so difficult!! It looks so worth it though....
- May 1, 2009 at 7:10 AM
- Martha said...
A favorite of ours and the first time I made it I was very young and thought I was oh, so sophisticated making this dish. We've never had a tired old tough rooster but I do try to get the biggest chicken at the market. We love shiraz as well and IMO the vin for the coq is whatever wine appeals to me at that moment!
- May 1, 2009 at 7:16 AM
- Lori said...
Mary- you did such an amazing job. And who knew that having an old bird was SO important. I did not.
- May 1, 2009 at 9:07 AM
- Joy Tilton said...
Mary, this recipe is a keeper. I made Coq au Vin when we were first married and took me forever! Always search for new recipes. Thanks so much for coming to grannymountain today and commenting, living in a small town has it's perks! Have a great weekend...joy c.
- May 1, 2009 at 10:42 AM
Wow! Your coq au vin looks awesome.
- May 1, 2009 at 12:30 PM
- Mary Bergfeld said...
Pinkstripes, I'm so glad you found us. I hope you'll come often.
- May 1, 2009 at 12:35 PM
- Lyndas recipe box said...
That's one beautiful, golden roasted chicken! I'm so hungry right now that I wish I could reach through the screen and grab it!
- May 1, 2009 at 1:23 PM
- La Cuisine d'Helene said...
I'm glad I discovered your blog. You have great recipes.
- May 1, 2009 at 1:32 PM
- Sweta (My Indian Dietitian) said...
Gosh-it looks so finger-licking good!!
- May 1, 2009 at 1:47 PM
- Mary Bergfeld said...
Helene, we, too, are glad you found us. I hope you'll visit often.
- May 1, 2009 at 1:55 PM
- Schnitzel and the Trout said...
Beautiful pictures as usual. I sometimes crave that wonderful farm raised stewing hen flavor.
- May 1, 2009 at 2:32 PM
When is dinner going to be ready??!! :D
- May 1, 2009 at 5:00 PM
- Pam said...
I've always wanted to try this recipe. I love Anthony so I am sure this is a winner. Excellent photo.
- May 1, 2009 at 7:18 PM
- Sara said...
Mary, that looks amazing. It puts my attempt to shame!
- May 1, 2009 at 9:29 PM
- Mary Bergfeld said...
Sara, I saw your entry and your coq au vin is just beautiful. This is a really hard dish to photograph.
- May 1, 2009 at 9:42 PM
- Pam said...
You have some amazing recipes here. Now that my kids are finally out of the "picky" stage, I can cook 'real' recipes like these again.
- May 1, 2009 at 11:13 PM
- Mary Bergfeld said...
Pam, I'm glad you found some recipes that are to your liking. I hope you'll visit with us often.
- May 1, 2009 at 11:25 PM
- Lauren said...
great job!!! looks fantastic!
- May 2, 2009 at 6:01 AM
- Jamie said...
Ha! Married to a Frenchman and I have never made coq au vin. The only time I think I ate it (besides high school French club), it was made by an English woman in Italy! This looks and sounds divine!
- May 2, 2009 at 7:41 AM
- Donna-FFW said...
This sounds terrific Mary. Ultimate comfort food.. Wish I had some right now for this rainy chilly day!
- May 2, 2009 at 8:29 AM
- Netts Nook said...
I am like you I agree with all of your changes. Looks like a winner dinner.
- May 2, 2009 at 8:41 AM
- NKP said...
Your bird has such great colour!
And hurray for frozen pearl onions - who has the patience or the dexterity to peel them? - May 2, 2009 at 8:50 AM
- The Cooking Photographer said...
Hi Mary. I couldn't wait to stop by to see what you've been up to before I took off for the weekend.
Your pictures are beautiful, and I am jealous you can cook a chicken. I've tried and tried again and the dang thing ends up raw every time. My family runs in fear when I come home with one!
And my favorite little piece in your post "I added 1 tablespoon of tomato paste to kill the purple color of the wine that caused the chicken to look black and blue."
Lol I had this silly vision of a beat up chicken being served! :) - May 2, 2009 at 10:30 AM
- Teresa @ Grammy Girlfriend said...
Love the picture...
I enjoyed reading your blog today. I am new to the land of blog, but have found it
so true that everyone has a story.
I am enjoying reading those stories.
Hope you will stop by and see me. The May give-away has started and this month there will be 10 winners. - May 2, 2009 at 1:22 PM
- Mary Bergfeld said...
Teresa, I'm so glad you found us. I hope you'll visit with us often.
- May 2, 2009 at 1:31 PM
- Karen said...
Beautiful photos, Mary! I've only made Ina's coq au vin and liked it real well. I bought little pearl onions one year for Thanksgiving and by the time I was finished with them I said 'never again' so I can appreciate the use of frozen pearl onions!
- May 2, 2009 at 3:18 PM
- 2 Dogs said...
Hi Mary! Thanks for stopping by my page on OW. Sorry I am just getting by. Been a rough week.
Where have you been hiding? I love your blog. I love reading new recipes. I must follow you! - May 2, 2009 at 4:20 PM
- Mary Bergfeld said...
Patti, I'm so glad you stopped by. You and John are both in my prayers.
- May 2, 2009 at 8:21 PM
- Hootin Anni said...
Hi Mary....happy weekend to you.
Hey? I have an award for you today on my Sunday blog. Come on over. - May 3, 2009 at 7:55 AM
- Dewi said...
I am loving his Les Halles book. I cook almost all of the dish from this book, including believe it or not, the fries. This the only dish I haven't tried just because I really want to use a coq. I'll be making this when I am on vacation to Bali, since it is widely available there compare to here in the U.S.
Yours is absolutely stunning! - May 3, 2009 at 2:22 PM
- JMom said...
Oh my, yours is the best looking photo of this dish I've come across so far!
- May 3, 2009 at 9:22 PM
- Mary Bergfeld said...
JMom, first a welcome and then a thank you for your kind words. I hope you'll visit often.
- May 3, 2009 at 9:26 PM
- Temperance said...
your chicken looks Lovely! I will have to use some tomato paste next time, the black and blue look really isn't that appetizing.
I will have to try your version to see that differance. I results certainly look Fantastic! - May 4, 2009 at 3:38 PM


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