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U.S.A. family organic yellow popcorn. A superior popping variety makes large, fluffy popped kernels. Awesome buttery flavor. 100% whole grain. America's favorite snack and 70% of it is enjoyed at home. A whole grain alternative to high fat, high sodium snack food. We enjoy leftover popcorn as whole grain breakfast food too. Organic agriculture cleanses the environment. Non-organic popcorn is on FDA's list of top ten foods for toxic pesticide and chemical contaminates. Sprinkle Eden Gomasio sesame salt or Eden Shake on it instead of salt. A good source of fiber. Non-GMO verified.
* See Detailed Description for qualified FDA Health Claims
Organic Eden Popcorn is U.S.A. family organic yellow popcorn. A superior popping variety makes large, fluffy popped kernels. Awesome buttery flavor. 100% whole grain. America's favorite snack and 70% of it is enjoyed at home. A whole grain alternative to high fat, high sodium snack food.
Popcorn's ability to pop is from the water in its starchy endosperm and it's hard outer shell or 'pericarp'. Heating it creates pressure inside until the out shell cracks and the inside explodes out releasing the water as steam. Eden Organic Popcorn's reclosable standing pouch retains the moisture needed for popping. After resealing please refrigerate it to best ensure popping.
Choose Organic
Not all popcorn is a healthy snack. Conventional non-organic popcorn is on FDA's Total Diet Study that lists the top ten foods most contaminated with pesticides and chemicals. Non-organic popcorn is listed as containing toxic chlordane, dieldrin and toxaphene that have been shown to cause cancer, immune system suppression, reproductive disorders, liver damage, blood disorders, skin disorders, developmental disorders, birth defects (abnormal bone formation and others), kidney damage, endocrine disruption, central nervous system disorders, reduced IQ, short term memory, hyperactivity, and unusual spatial effects. These chemicals and others, referred to as POPs (persistent organic pollutants), have serious implications even when exposure is at extraordinarily low levels because many of these chemicals mimic human and animal hormones and cross the placenta during pregnancy. POPs are also linked to declining population of birds and other animals. Organic agriculture cleanses the environment.
Most Native Americans enjoyed popcorn even before the birth of Christ. In the Bat Cave of west central New Mexico 5,600 year old popcorn ears were found. In Peruvian tombs 1,000 year old popcorn was found that still pops. Pottery popcorn poppers date back to pre-Inca cultures. Columbus found it in the West Indies. Cortez found Aztecs in Mexico wearing popcorn necklaces and headdresses. The Iroquois of the Great Lakes region popped corn in pottery crocks over heated sand. To this day popcorn is one of America's favorite, most pleasurable snack foods.
Nutrition Facts
As with all whole grain, popcorn contains healthy antioxidants called polyphenols that remove cellular damaging toxins called free radicals. Researchers reported these findings at the 238th National Meeting of the American Chemical Society (ACS). Dr. Joe Vinson of the University of Pennsylvania said, 'Early researchers thought fiber was the active ingredient for the benefits of whole grain' .... 'But recently polyphenols emerged as potentially more important.' Dr. Vinson further reported, 'We really were surprised by the levels of polyphenols we found in popcorn. I guess it is because it's not processed.'
Eden Popcorn is a healthier choice for you, yours, and the environment - there are no chemical additives, preservatives, pesticides, herbicides, fumigants, etc. It's a good source of fiber and low calorie. It is satisfying and yet doesn't spoil ones appetite; an ideal snack food. popcorn is low fat, contains no saturated fats or cholesterol, contains no sodium and is hearty 100% whole grain.
Popcorn can inspire creativity. Try making it different ways. Pop without oil or use healthy oil such as Organic Eden Safflower, Organic Sesame, and Toasted Sesame Oil. Eden Extra Virgin Olive Oil gives the popcorn a buttery flavor. It can be made and served with Eden Sea Salt, Eden Gomasio (Plain, Garlic, Seaweed , Black or Black & Tan sesame salt condiment), Eden Shake, or mist it with Eden Shoyu Soy Sauce or Eden Ume Plum Vinegar for healthy taste sensations. See our free recipes for more popcorn recipes such as Popcorn Balls and Caramel Corn using Eden Organic Barley Malt Syrup. Eden Popcorn, a perfect healthy snack. We enjoy leftover popcorn as whole grain breakfast food too.


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subset: commoncrawl


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Windows 7 is perhaps Microsoft's best operating system out the gate. Its relative lack of traditional compatibility issues and slick features come thanks to a disciplined program of public beta testing and stricter hardware partner requirements. Amazingly few people have much bad to say about Windows 7. Even rival Apple has been forced to turn down the rhetoric andembrace Windows 7 on Boot Camp.
The operating system is already the key factor driving Microsoft profits over the last two quarters, and the fastest selling operating system in history. Now it has reached a very impressive mark. Windows 7 has passed Windows Vista after only 7 months.
Denver-based technology research firm Janco Partners, Inc. reports that Windows 7 has achieved a 14.8 percent share of the international computer market. To contrast that, consider this -- Windows Vista never passed its predecessor, Windows XP.
Growing at over twice the speed of Windows Vista in its early months, Windows 7 seems destine to pass Windows XP, an operating system which, after a couple of Service Packs became one of Microsoft's most popular operating systems of all time.
Janco CEO Victor Janulaitis comments, "There are now more users of Windows 7 than Vista. That is a major factor in their improved record earnings. The last OS that was accepted as quickly in the market was XP. Vista's market share has peaked, and is in the process of being decommissioned in most enterprises."
If there was one rain cloud marring Microsoft's rainbow fantasy-come-true, it's the topic of browser market share. Janco says that between Jan. 2005 and April 2010, Internet Explorer dropped from 90.61 to 67.73 percent in global market share.
Mozilla's Firefox and Google's Chrome have been the biggest emerging threats to Microsoft's browser dominance. The European Union's decision to force Microsoft to let users choose their browser upon installation of Windows 7 reportedly has hurt the company's market share further, sending it to the lowest levels since 1998.
Source: DailyTech


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BALTIMORE — Baltimore celebrated with its Super Bowl champion Ravens on Tuesday, with thousands of fans in purple lining the streets and packing the team's stadium for a celebration.
Fans filled the square in front of City Hall and cheered when the team arrived and when players held the silver Lombardi trophy aloft. The Mayor's Office of Emergency Management estimated that 200,000 people took part in the celebration in Charm City, including at City Hall, along the parade route and at the stadium.
Coach John Harbaugh thanked the fans for their support, and safety Ed Reed sang the melody of Eddie Money's "Two Tickets to Paradise." Retiring middle linebacker Ray Lewis, the only current player to have started with the team when it came to the city from Cleveland in 1996, told fans the team had fulfilled a promise to go to New Orleans and win.
"The city of Baltimore — I love you for ever and ever and ever and ever," Lewis told fans in front of City Hall.
The players were about an hour late arriving, but fans waited to see them pile into military vehicles and set off on their drive to the stadium. The city shot off purple and white confetti as the parade started and the Queen song "We Are the Champions" played over a loudspeaker. Quarterback Joe Flacco and several other players rode in their own camouflage-colored military vehicles, while others stood on a float decorated like a football field with a yellow goal post.
Lewis had a position of honor in a military vehicle that brought up the end of the procession. He touched his hand to his heart and gave fans a double thumbs-up as he started on the parade route. Fans followed behind, surrounding the back of the vehicle.
Fans wore every article of purple clothing imaginable. In addition to team jerseys, people were dressed in purple hats and scarves, purple Mardi Gras beads, purple wigs. One man wore a Ravens flag as a cape, and many women came wearing purple lipstick and eye shadow.
Lewis Neal, 59, who was born and raised in Baltimore, was decked out in a purple tie and vest to purple pants and shoes. He said he went to the parade after the team won its first Super Bowl championship in 2001. This time was smaller, he said, but still special.
"My heart goes out for them," said Lewis, who said he had tears in his eyes Sunday when the team beat the San Francisco 49ers 34-31.
Nancy Monseaux, 63, a Baltimore resident for nearly four decades, cheered the team on Pratt Street, where fans lined the sidewalk five or more people deep in some places. Monseaux, who held a sign that said "Doubt the Ravens nevermore," said she wanted to come to show her support for the team.
"These boys earned it," she said of the victory, cheering as members of the team passed.
Some fans along the parade route said they also planned to go to the team's M&T Bank Stadium. But the stadium, which usually seats 71,000, reached capacity around 12:30 p.m., a police spokesman said, and late-arriving fans were turned away.
When the team did arrive, they treated fans to a thank-you celebration that lasted just over a half an hour. Lewis emerged from a tunnel onto the field, handed off the Lombardi trophy and did his signature dance, "The Squirrel." He thanked fans for their love of the team and said he wanted to win the Super Bowl to repay Baltimore for everything it's done for him.
"There is no place on this earth that's better than Baltimore," he told the crowd.
Flacco, the Super Bowl's most valuable player, also addressed fans.
"Baltimore, we did it. Super Bowl champs, baby," he said.


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I know. It's not even Halloween yet and this is looking very Christmassy. What can I say, Christmas is my favorite holiday, and when we're all coming down from our candy buzzes in a few days, it will be time to kick into all-out holiday crafting mode, so why not get a head start?
Don't you love a cute house ornament? I made a little fabric house last year, but it bugged me that the door and embroidery disappeared into the bottom of the house (Exhibit A), so I changed the design to avoid that problem. These scrappy house ornaments don't take very long to make, and they do include a hanger, I just tucked them under for the photo above. I mentioned before that I was in the mood for a tutorial, well...here it is!
Fabric House Ornament Tutorial
Pattern (click here to get pattern)
Quilting cotton scraps for house back, roof, window, and door
Fabric with numbers or fabric selvage for house number
Linen, linen/cotton blend, or cotton quilter's linen for house front
Wool or wool-blend felt scraps for bird
10" length of ribbon, 3/8" to 1/2" wide (satin, grosgrain, velveteen, picot edge, twill tape, etc.)
Rick rack (1/2" wide), miniature pom pom, or other trim
Wonder Under fusible web (1/8 yard)
Sheer weight or lightweight fusible interfacing (1/8 yard)
All purpose thread
Embroidery thread
Polyfill or other stuffing material
Scissors, rotary cutter/quilting ruler/cutting mat (optional), sewing machine, iron/ironing board, pins, seam ripper, hand sewing needle, disappearing fabric ink, chopstick or turning tool
*Seam allowances are 1/4" unless otherwise noted, finished house is 4-1/2" tall, not including chimney.
*Always backstitch/backtack at the beginning and end of each seam.
1. Cut a piece of fusible interfacing slightly larger than the house pattern piece. Fuse the interfacing to the wrong side of the linen with a hot iron according to package instructions. Press with iron on the linen side until the interfacing is completely fused. Use a ruler and rotary cutter to cut around the house pattern.
2. Draw the cutouts at the bottom of the house with disappearing fabric ink (the cutouts are 1/2" x 1/2"). Cut on the lines with scissors. Cut another house from quilting cotton (there is no need for interfacing for the cotton house).
1. Place a length of rick rack or pom pom trim on the linen house fabric, indicated on the pattern with a dotted stitch line. Center the trim over the line. I find it helpful to draw a line with a fabric pen 1-3/4" from the top of the house (the solid line on the roof of the house pattern). The top of your medium sized rick rack should meet this line, as well as the roof fabric when you place it over the rick rack (see Step 2). Mini pom pom is a little narrower than rick rack, and so sits a little lower than 1-3/4".
2. Place the roof fabric on top of the trim, right sides together, with the edge of the fabric 1/4" above the stitch line. Sew a 1/4" seam along the stitch line.
3. Fold the roof fabric up. If you use rick rack, go ahead and iron the fabric. If you are using pom pom trim or other synthetic trim DO NOT PRESS WITH IRON!!! Pom pom trim melts very easily. Finger press the fabric only.
4. Turn the house over, and trim the roof fabric to match the outline of the house.
5. Turn the house back over and machine baste the roof fabric in place, very close to the edge of the house.
1. Cut a piece of Wonder Under slightly larger than the appliqué piece.
2. Adhere the Wonder Under to the wrong side of the appliqué fabric with an iron (bumpy side of Wonder Under to wrong side of fabric). Let cool. Lift up an edge of the paper backing to loosen it from fabric.
3. Cut out the piece of fabric that is fused to the Wonder Under.
4. Remove the paper backing from the fabric. Place the pattern piece on the sticky side of the fabric and cut around it.
5. Remove the pattern and iron the appliqué in place on the front of the house. Do this for the window, door, and house number, using the pattern as a guide for placement. DO NOT decorate your house below the line marked on the pattern, and remember to keep the iron away from any heat-sensitive trims!
5. Using a straight stitch on your machine, sew around the outside edge of the appliqué, just off the fabric edge. Sew a second line just on the inside of the fabric edge. For the door, I used thread that matched the door on the inside of the fabric, black on the outside. For the window, I used black thread only. I sewed pretty fast, not aiming for a super straight line, I like the hand drawn look of wobbly lines. For the house number, I only sewed one seam, on the inside of the fabric edge.
1. Cut a bird from felt and place it on the house. Sew in place by machine with matching thread, just on the inside edge of the felt.
2. Divide the embroidery floss and use three strands for the bird. Hand embroider beak, feet, and wing with backstitches.
3. Make a French knot eye.
1. Add the button last so you don't have to worry about bumping into it while sewing the birdie or other appliqués.
1. Fold chimney fabric in half. Sew across the top and down the side with the raw edges.
2. Trim corner and seam allowances.
3. Turn right side out and press.
4. Place chimney upside down where indicated on the pattern, right sides together. Sew in place very close to the edge of the fabric. Fold ribbon hanger in half, place on the top and center of the roof and sew in place very close to the edge.
5. Alternate method: you may press under the top and side edges of the chimney fabric 1/4", right sides facing out, and hand sew the chimney closed with a ladder/blind stitch before attaching to house.
1. Place the front and back of your house right sides together and pin. Make sure your ribbon will not get sewn into the seams. Sew around the bottom, sides and top of the house, leaving a 1-1/2" turning hole on one side. DO NOT sew the notched cutouts yet.
2. Reach inside the house to pull open the cutout on one side. Flatten it so the seams match up, and the seam allowances go in opposite directions. Sew across this short straight edge with a 1/4" seam allowance. Repeat for other side. Make sure the seam allowance on the bottom of the house is folded the same direction on both sides.
3. Turn the house right side out, stuff, and close the turning hole with a ladder stitch.
4. You're finished! Hang your ornament on a tree, doorknob, wall or stocking hook.
Happy homemaking!
P.S. The number fabric is Annie's Farm Stand Seed Catalog from Lakehouse. It has lots of different numbers in several fonts and sizes, perfect if you're going to make a bunch of these.
UPDATE: just editing my sale and shop info, so as not to be confusing :)


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Dolphins fine and suspend player for tweeting negative comment about Michael Sam
When Miami Dolphins safety Don Jones tweeted "horrible" in regards to Michael Sam kissing his boyfriend on ESPN after being drafted by the St. Louis Rams on Saturday, it wasn't a moment the NFL, Sam, the Dolphins or anyone wanted.
But make no mistake, it allowed the NFL an opportunity to send a strong message: If you have public and negative comments about Sam and his sexuality, you will be punished and shamed.
Jones, a second-year strong safety who had 10 tackles in 16 games last year, tweeted "omg" right after ESPN showed Sam's reaction to being drafted. According to thephinsider.com, when asked on Twitter if he was referring to Sam kissing his boyfriend, Jones tweeted, "horrible."
The Dolphins and NFL aren't going to mess around with this type of thing. Jones was fined and suspended from all team activities until he completes educational training for his Twitter comments. The Dolphins didn't put this off. On a relatively quiet Sunday around the NFL, the Dolphins announced the punishment, put out a statement from coach Joe Philbin and an apology from Jones:
Philbin: "We were disappointed to read Don's tweets during the NFL Draft. They were inappropriate and unacceptable, and we regret the negative impact these comments had on such an important weekend for the NFL. We met with Don today about respect, discrimination and judgment. These comments are not consistent with the values and standards of our program. We will continue to emphasize and educate our players that these statements will not be tolerated."
Jones: "I want to apologize to Michael Sam for the inappropriate comments that I made last night on social media. I take full responsibility for them and I regret that these tweets took away from his draft moment. I remember last year when I was drafted in the seventh round and all of the emotions and happiness I felt when I received the call that gave me an opportunity to play for an NFL team and I wish him all the best in his NFL career. I sincerely apologize to Mr. Ross, my teammates, coaches, staff and fans for these tweets. I am committed to represent the values of the Miami Dolphins organization and appreciate the opportunity I have been given to do so going forward."
Message sent. And of all the teams to test on something like this, the Dolphins were the last one. They spent a lot of time at the combine in February discussing how they were going to change their culture after the Richie Incognito-Jonathan Martin debacle last year. This was their chance to let their own players know things like this won't be taken lightly by the organization anymore.
The NFL will not tolerate any negativity from within its own ranks about the Sam story. Most of the reaction has been very positive. And if you're an NFL player and you don't agree with Sam's sexuality, you better keep that to yourself. That's why the "distractions" analysts like to go on and on about with Sam are overblown. The NFL is making sure that anyone wanting to turn this positive story into something negative will pay the consequences.There's way too much at stake for the NFL to be passive about this.
Jones had to learn the hard way. Now that other NFL players see what happened to him, don't expect to hear a lot more negativity on the subject.
- - - - - - -
is the editor of Shutdown Corner on Yahoo Sports. Have a tip? Email him at email@example.com or follow him on Twitter! Follow @YahooSchwab


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Robert Hand
About the Author
Robert Sterling Hand is an American astrologer, historian, and writer. Robert Hand is one of the world's most famous and renowned astrologers. He takes a special interest in the philosophical dimensions of astrology and is quite dedicated to computer programming. Currently he is fully engaged for Arhat Media as an editor, translator and publisher of ancient astrological writings. Rob Hand lives in Las Vegas, Nevada, USA.
Robert Hand began his work in astrology at the age of 17. The Hand family was locally known for its work in astrology, science and history, and Rob learned the basics of casting charts for these applications from his father, Wilfred Hand, who successfully applied the astrological techniques of his day to forecasting the stock market.
Rob is an honor graduate from Brandeis University, with honors in history, and went on for graduate work in the History of Science at Princeton. Rob began an astrology practice in 1972 and as success came, he began traveling world wide as a full time professional astrologer.
Robert Hand was known in his early career as the first practicing astrologer to write astrology programs for microcomputers so that the benefits of computers would be available to astrologers. From this effort, he founded Astro-Graphics Services in 1979, which later became Astrolabe, Inc.
In his professional practice Rob uses tropical, heliocentric, sidereal, uranian, cosmobiological and in mundo techniques with ancient and mediaeval methods now being uncovered and translated. In 1997 Rob established a formal archive, library and publishing company for continuing his lifelong work in the history and science of astrology … ARHAT.
Robert Hand's Library now houses the original texts and translations of over two dozen ancient and medieval astrologers. His books to date include: Planets in Transit: Life Cycles for Living, Planets in Composite: Analyzing Human Relationships, Planets in Youth: Patterns of Early Development, Essays on Astrology and Night and Day: Planetary Sect in Astrology.
Robert Hand is a former chairman of the National Council for Geocosmic Research. He is a member of AFAN, ISAR, and is a patron of the Faculty of Astrological Studies. In 2008, Rob Hand won the Marion D. March Regulus award for his life work. Rob lectures in conferences, seminars and workshops worldwide. Robert Hand offers professional astrological services to astrologers and the general public. In 2013, he was designated as a doctor of philosophy (Ph.D.) by The Catholic University of America.
- Planets in Composite: Analyzing Human Relationships
- Planets in Transit: Life Cycles for Living
- Planets in Youth: Patterns of Early Development
- Horoscope Symbols
- Essays on Astrology
- Saturn: A New Look at an Old Devil


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Friday, June 12, 2009
Key Lime and White Chocolate Cake Squares and Foodie Friday
From the kitchen of One Perfect Bite...I needed a cake that would travel well. I wanted a cake that was out of the ordinary. Somewhere between want and need I stumbled on these lovely cake squares by Peggy Trowbridge Filippone. These buttery gems are a perfect mix of sweet and tart. The flavor of key limes combined with the richness of white chocolate produces a dessert that is rich, moist and memorable. For maximum flavor I urge you to use key limes. If they aren't available use Persian limes. The important thing is to give this recipe a try. It is really easy to do. To make them even more delicious, cover the bars with a white chocolate ganache instead of dusting them with powdered sugar. If you are looking for something so simple that it's sophisticated I urge you to give this signature dessert a try.
Key Lime White Chocolate Cake Squares...from the kitchen of One Perfect Bite
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (8 tablespoons or 1/2 cup) butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated Key lime zest (about 3 Key limes - zest first, then use them for the juice)
1 tablespoon (1 to 2 Key limes) fresh Key lime juice (see Note)
2/3 cup buttermilk
1 cup white chocolate chips
Key Lime Glaze:
1 cup powdered sugar
2 tablespoons (about 3 Key limes) fresh Key lime juice
Additional powdered sugar (optional)
1) Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil or grease liberally with butter.
2) Blend flour, baking powder, and salt together in a small bowl. Set aside.
3) In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended. Add eggs, 1-1/2 teaspoons Key lime zest, and 1 tablespoon Key lime juice.
4) Into butter-cream mixture in large bowl, add 1/3 of flour mixture, stirring by hand until combined. Add 1/3 of buttermilk, stirring until combined. Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
5) Spread batter evenly in pan. It will be thick. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Spread Key Lime Glaze (instructions below) evenly over top of warm cake and cool to room temperature. Just before serving, cut into serving pieces, and sift powdered sugar (optional) over top of the pieces. Serve immediately. Yield: 16 servings.
Key Lime Glaze:
While the cake is baking, whisk powdered sugar and 2 tablespoons Key lime juice together until combined and smooth. Use to glaze warm cake.
I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.
57 comments :
- Chandy said...
Looks and sounds divine! I'll try this for when my dh comes back from his travels. Thanks!
- June 12, 2009 at 1:14 AM
- Beach House Dreamer said...
They look gorgeous!
- June 12, 2009 at 1:45 AM
- Juliana said...
Wow, key lime and white chocolate...cannot go wrong...the combination of these two flavors must be heaven...yummie! Great picture!
- June 12, 2009 at 1:47 AM
- imjacobsmom said...
Sounds refreshingly good. I'm craving the tartness of the limes now. ~ Robyn
- June 12, 2009 at 1:53 AM
- Fifi Flowers said...
- June 12, 2009 at 2:31 AM
- My Little Space said...
They look so delicious! Can I have a bite?
- June 12, 2009 at 3:56 AM
- Shellbelle said...
I've made a lot of key lime desserts, but never one with white chocolate! The combination sounds spectacular and is sure to be a hit with my guests at the hut. Thanks Mary, as always!
- June 12, 2009 at 5:51 AM
- Katy ~ said...
Beautiful presentation!! I love the flavor of limes. Simple and sophisticated, words that are music to my ears. Copying and saving! YUM
- June 12, 2009 at 5:59 AM
- Donna-FFW said...
This sounds and looks terrific. Key lime and white chocolate mustbe wonderful together.How in the world are your squares so darned perfect!!
- June 12, 2009 at 6:59 AM
- Debbie said...
Thanks for this recipe. I will be trying it. It looks irresistable!!!
- June 12, 2009 at 7:13 AM
- NKP said...
They do look really tasty, I have never had a key lime before (and have never even heard of Persian ones!) - we don't get choice in Canada, just regular limes.
- June 12, 2009 at 7:14 AM
- oneordinaryday said...
Your blog always pulls me in with your wonderful photography. You do a great job.
- June 12, 2009 at 7:28 AM
- Martha said...
I will give these a try -- they look yummy!
- June 12, 2009 at 7:32 AM
- Hootin Anni said...
Girlfriend? You always make me drool with your choice recipes. Yummy.
- June 12, 2009 at 7:44 AM
- pigpigscorner said...
Looks very moist and delicious! I love white choc but have never paired it with key lime.
- June 12, 2009 at 8:00 AM
- Joyce said...
Interesting and I will try this for sure since I love any citrus type recipe and your post had me at Key Lime but the white chocolate really hooked me in:) How I adore desserts!
Joyce - June 12, 2009 at 8:37 AM
- Netts Nook said...
I love key lime using the white chocolate sounds perfect. Thanks for sharing a great recipe.
- June 12, 2009 at 8:53 AM
- Taste of My Life said...
Hi Mary,
The combination of White Choc and Key Lime is great! It is looking so fresh! - June 12, 2009 at 8:58 AM
- lisaiscooking said...
Your cake looks incredible! I have to try this. White chocolate and key lime sounds fantastic.
- June 12, 2009 at 9:20 AM
- Katherine Roberts Aucoin said...
Looks like that cake will travel well to my house! = )
This look so pretty Mary and I love anything with key lime in it. - June 12, 2009 at 9:22 AM
- Deborah said...
This sounds wonderful! And I just saw key limes on sale at my grocery store the other day!
- June 12, 2009 at 10:14 AM
- Heather S-G said...
Wow, they sound so simple and delicious! What a great weekend cake...hope yours is wonderful!
- June 12, 2009 at 10:35 AM
- Susan @ A Southern Daydreamer said...
key lime and white chocolate! oh goodness..where is my shopping list! I need to try these..so I can take them to our next family gathering! Happy Foodie Friday! Have a great weekend ~ Susan
- June 12, 2009 at 11:23 AM
- Maria said...
I have to make these for my hubs, he loves lime! Great recipe, thanks!
- June 12, 2009 at 11:34 AM
- Linda (Nina's Nest) said...
Mary, that looks fabulous - pass me over a serving! By the way, adorable grandsons! Oh, yeah, you are right about the fashion industry convincing teenage girls to wear what we consider maternity tops! Linda
- June 12, 2009 at 12:19 PM
- Mary Bergfeld said...
Juliana, welcome to One Perfect Bite. I hope you'll visit often.
- June 12, 2009 at 12:31 PM
- Schnitzel and the Trout said...
Oh my goodness! I think I have found the best combination in the world in a cake. Thank you so much. This wil have to be tried soon.
- June 12, 2009 at 12:32 PM
- Mary Bergfeld said...
Pig pig, I'm so glad you found us. I hope you'll come often.
- June 12, 2009 at 12:33 PM
- Mary Bergfeld said...
Taste of My Life, welcome. I hope you'll visit often.
- June 12, 2009 at 12:34 PM
- Mary Bergfeld said...
Natashya, the limes from the market will be fine.
- June 12, 2009 at 12:37 PM
- The Blonde Duck said...
I'd love to just sit in your kitchen and learn.
- June 12, 2009 at 12:39 PM
- Lorna ~ Lace and Ivy Cottage said...
Wow, this is simple and elegant. Perfect for a tea party. Can't wait to try it!
- June 12, 2009 at 1:04 PM
- Lyndas recipe box said...
I love the combination of lime and white chocolate... this cake will be a winner in my house! Thanks for sharing this, Mary; I can always use more easy desserts!
- June 12, 2009 at 1:28 PM
- theUngourmet said...
This look so light and delicious. I love lime and white chocolate flavors together! Very Nice!
- June 12, 2009 at 2:33 PM
- Sharing with Sherri said...
Thanks for stopping by to visit!
This cake looks so delicious! citrus and chocolate... two of my favorites !!
Thanks for sharing your recipe!
Have a nice weekend!!
Sherri:) - June 12, 2009 at 2:42 PM
- Kristen said...
This looks so wonderful - I am going to try it in cupcake form!
- June 12, 2009 at 3:24 PM
- Boo-Bah AKA Iris said...
Sounds like a divine combination of flavors. I love lime, not sure about white chocolate but I am going to try it.
Iris - June 12, 2009 at 3:25 PM
- Kathy said...
Mary, these look so delicious and so does your buttermilk ice cream with lemon zest, I am so hungry right now lol, beautiful, Happy weekend, Kathy.
- June 12, 2009 at 3:41 PM
- ellen b. said...
Hi Mary,
This cake looks like it would melt in my mouth. In fact I wish it was melting in my mouth right now :0) - June 12, 2009 at 5:50 PM
- Mary Bergfeld said...
Hi Mma, I'm so glad you found us. I hope you'll visit with us often.
- June 12, 2009 at 6:50 PM
- Jerri at Simply Sweet Home said...
Yum! These look wonderful.
- June 12, 2009 at 8:55 PM
- Laura said...
Oh wow these look good. I am bookmarking right now!
- June 12, 2009 at 9:51 PM
- Lori said...
Sounds so yummy and refreshing.
- June 12, 2009 at 10:41 PM
What a great flavor combo! I like that you use white chocolate instead of the standard coconut to pair with the lime.
- June 12, 2009 at 11:58 PM
- La Bella Cooks said...
My husband would be so happy if I made these! I love the fresh flavor of the limes. Perfect for a warm summer evening snack.
- June 13, 2009 at 12:02 AM
- Rattlebridge Farm said...
My two favorite things, key lime and white chocolate. Oh, this is divine! Come back to another Foodie Friday and bring us more!
XX 00 - June 13, 2009 at 12:45 PM
- Kathy said...
Looks heavenly!!!
- June 14, 2009 at 10:33 PM
- Teresa @ Grammy Girlfriend said...
Looks wonderful...I enjoyed reading your blog tonight....Love it when I have time to do blog hopping...I always enjoy finding new blogs!
This month I am posting on our Disney trip. - June 17, 2009 at 11:08 PM
- Nancy Jane said...
Made these this past weekend and they are beyond scrumptious and bordering on heavenly! What a different and delightful dessert. Planning on making them again for book club on Wednesday, and maybe for our church picnic this weekend. Thanks for sharing this recipe. Nancy
- June 21, 2009 at 11:50 PM
I made these on the weekend for a girl's afternoon Margarita party and they were a big hit. The combination of key lime and white chocolate was delicious, not too sweet and just the right ending after drinks and appetizers.
I will definitely being making this cake again.
Thank you for such a great recipe! - June 26, 2009 at 12:05 AM
- Mary Bergfeld said...
Anonymous, I'm so glad you were pleased with the recipe. We aim to please!
- June 26, 2009 at 12:21 AM
- Dana said...
Made this for a birthday party last weekend and it was a huge hit! Perfect for summer - not overly sweet or cloying, just a little tart and pleasantly springy.
- July 30, 2010 at 4:54 PM
- Unknown said...
We went to our friend's house for dessert on Thanksgiving Day. My friend had found your blog, by clicking on a comment you had left on my blog, http://www.mykindofcooking.com. Her daughter made this recipe for dessert on Thanksgiving, along with the traditional pumpkin pie. Your Key Lime and White Chocolate Cake Squares were a big hit! Everyone loved them!
- December 10, 2010 at 3:47 PM
Recently found your wonderful blog and have these in the oven as I type this. Was wondering if these would freeze well? I don't have alot of experience baking - so not sure what sort of things I could freeze and what wouldn't hold up well. If anyone knows - I would appreciate a hint! Thanks!!
- June 30, 2011 at 6:39 PM
- Mary Bergfeld said...
Tracie, these freeze reasonably well. I would recommend not sprinkling them with powdered sugar if they are going into the freezer. When ready to serve, thaw them and sprinkle. Have a great day. Blessings...Mary
- June 30, 2011 at 7:09 PM
- Unknown said...
I tried this already in cupcake form and it was such a hit! I posted it on my blog and linked it back to you. I was wondering though I wanted to make them again minus the chocolate would that mess up the recipe?
- July 6, 2011 at 10:16 AM
I would like to make this in cupcake form. How would I bake them? Shorter time? Same oven temp? Thanks!
- June 15, 2012 at 3:45 PM


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The FBI sees the anonymous Bitcoin payment network as an alarming haven for money laundering and other criminal activity — including as a tool for hackers to rip off fellow Bitcoin users.
That's according to a new FBI internal report that leaked to the internet this week, which expresses concern about the difficulty of tracking the identify of anonymous Bitcoin users, while also unintentionally providing tips for Bitcoin users to remain more anonymous.
The report titled "Bitcoin Virtual Currency: Unique Features Present Distinct Challenges for Deterring Illicit Activity," (.pdf) was published April 24 and is marked For Official Use Only (not actually classified), but was leaked to the internet on Wednesday.
In the document, the FBI notes that because Bitcoin combines cryptography and a peer-to-peer architecture to avoid a central authority, contrary to how digital currencies such as eGold and WebMoney operated, law enforcement agencies have more difficulty identifying suspicious users and obtaining transaction records.
Though the Bureau expresses confidence that authorities can still snag some suspects who use third-party Bitcoin services that require customers to submit valid identification or banking information in order to convert their bitcoins into real-world currencies, it notes that using offshore services that don't require valid IDs can thwart tracking by law enforcement.
Bitcoin is an online currency that allows buyers and sellers to exchange money anonymously. To "cash out," the recipient has to convert the digital cash into U.S. dollars, British pounds or another established currency. Bitcoin is used as a legitimate form of payment by numerous online retailers selling traditional consumer goods, such as clothing and music. But it's also used by underground sites, such as Silk Road, for the sale of illegal narcotics.
To generate bitcoins, users have to download and install a free Bitcoin software client to their computers. The software generates Bitcoin addresses or accounts — a unique 36-character string of numbers and letters — to receive Bitcoin payments. The currency is stored on the user's computer in a virtual "wallet." Users can create as many addresses or accounts that they want.
To send bitcoins, the sender enters the recipient's address as well as the number of bitcoins she wants to transfer to the address. The sender's computer digitally signs the transaction and sends the information to the peer-to-peer Bitcoin network, which validates the transaction in a matter of minutes and releases the coins for the receiver to spend or convert.
The conversion value fluctuates with supply and demand and the trust in the currency. As of last month, there were more than 8.8 million bitcoins in circulation, according to Bitcoin, with a value of about $4 and $5 per bitcoin. The FBI estimates in its report that the Bitcoin economy was worth between $35 million and $44 million.
It's easy to see the attraction for criminals.
"If Bitcoin stabilizes and grows in popularity, it will become an increasingly useful tool for various illegal activities beyond the cyber realm," the FBI writes in the report. "For instance, child pornography and Internet gambling are illegal activities already taking place on the Internet which require simple payment transfers. Bitcoin might logically attract money launderers, human traffickers, terrorists, and other criminals who avoid traditional financial systems by using the Internet to conduct global monetary transfers."
Bitcoin transactions are published online, but the only information that identifies a Bitcoin user is a Bitcoin address, making the transaction anonymous. Or at least somewhat anonymous. As the FBI points out in its report, the anonymity depends on the actions of the user.
Since the IP address of the user is published online with bitcoin transactions, a user who doesn't use a proxy to anonymize his or her IP address is at risk of being identified by authorities who are able to trace the address to a physical location or specific user.
And a report published by researchers in Ireland last year showed how, by analyzing publicly available Bitcoin information, such as transaction records and user postings of public-private keys, and combining that with less public information that might be available to law enforcement agencies, such as bank account information or shipping addresses, the real identity of users might be ascertained.
But the FBI helpfully lists several ways that Bitcoin users can protect their anonymity.
- Create and use a new Bitcoin address for each incoming payment.
- Route all Bitcoin traffic through an anonymizer.
- Combine the balance of old Bitcoin addresses into a new address to make new payments.
- Use a specialized money-laundering service.
- Use a third-party eWallet service to consolidate addresses. Some third-party services offer the option of creating an eWallet that allows users to consolidate many bitcoin address and store and easily access their bitcoins from any device.
- Individuals can create Bitcoin clients to seamlessly increase anonymity (such as allowing users to choose which Bitcoin addresses to make payments from), making it easier for non-technically savvy users to anonymize their Bitcoin transactions.
But the bigger risk for crooks and others who use bitcoin might not come from law enforcement identifying them, but from hackers who are out to rob their virtual Bitcoin wallets dry.
There have been several cases of hackers using malware to steal the currency in the virtual wallet stored on a user's machine.
Last year, computer security researchers discovered malware called "Infostealer.Coinbit" that was designed specifically to steal bitcoins from virtual Bitcoin wallets and transfer them to a server in Poland.
One Bitcoin user complained in a Bitcoin forum that 25,000 bitcoins had been stolen from an unencrypted Bitcoin wallet on his computer. Since the exchange rate for bitcoins at the time was about $20 per bitcoin, the value of his loss at the time was about $500,000. A popular web hosting company called Linode was also infiltrated by an attacker looking to pilfer bitcoins.
And there have also been cases of hackers attempting to use "botnets" to generate bitcoins on compromised machines.
According to the FBI, quoting an anonymous "reliable source," last May someone compromised a cluster of machines at an unidentified Midwestern university in an attempt to manufacture bitcoins. The report doesn't provide any additional details about the incident.


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As March turns into April and we turn our clocks forward to "save time" I was surprised to look at the calendar and see that another holiday is upon us. Time is flying and there seems to be no saving it. Easter is but a few days away and this year Easter Sunday also chimes in Tom's birthday.
This time last year we were celebrating Tom's 40th with such a bang and had big plans for new adventures in a new country. As I waited for the lights to turn green, turning the music up a notch, I could not help but think it all seems so far away now. Was it only last year?
I looked out of the window of my Golf. Grey skies and an early morning Spring mist floated across the green fields, playing hide and seek with the blooming trees.
This time last year I wasn't expecting to experience my beloved German Spring. But here I am and getting very excited to see the first of the crocuses, tulips and forsythia blooming into their glorious burst of colors.
I wasn't expecting to flavor the juicy fresh Spring produce as it comes into season – because where I was going it was available throughout the year. It's actually the experience of eagerly waiting for something to come into season and then savoring it with honest pleasure, which I was going to miss the most. But here I am and my Farmer's Market is slowly bringing the first asparagus, rhubarb, strawberries and a variety of other delicious produce. I feel like a little girl who can hardly wait to open her birthday presents.
As the lights turned green again, I smiled – things change so fast, time is transient and not meant to be saved. Memories on the other hand can be and filed away to be used at a another time.
One can feel that it's Easter break in Weimar. There is a slight tranquility on the streets and as schools and the university take a break, the pressure to get anywhere quickly has disappeared. Soeren is at his grandparents, Tom is in Vienna and I am feeling guilty that I am liking the serenity of it all.
There is enough time to plan a lovely birthday and Easter day on Sunday. It'll have to start with a nice, long and luxurious brunch, which means these brioches will have to be on the list. Of course these sweet red current and marzipan swirls and maybe even these quark cheesecake squares topped with lemon curd will have to be on part of the sweet buffet. Classic are the hot cross buns and wonderfully piquant these wasabi salmon egg rolls. Some of these mustard eggs will make a great Easter lunch or maybe even theses creamy veal and mushroom pie with potato crust. A tangy lemon meringue pie for dessert maybe!
These brioches are totally buttery and utterly delicious, with an addition of quark into the dough to intensify the flavor of butter. Make sure that the ingredients and chilled so that butter is integrated into the dough without melting and separating. Saffron adds an incredible highlight to the brioche making it aromatic and silky.
Saffron Brioche
Printable version of recipe here
425g strong white flour, place in the freezer for about 15-20 minutes
330g cold butter, cut into cubes
1 envelope active dry yeast
75g sugar
good pinch of saffron strands
60ml warm water approx 30 degrees C
5 eggs, cold
1 tablespoon quark
pinch of salt
1 egg
- Place the cold butter cubes in a bowl and with an electric beater, beat until the butter is smooth and creamy, with no lumps. Scrape the butter into a smaller bowl and set aside in the refrigerator until required.
- Dissolve yeast in a clean bowl, with 1 teaspoon sugar and the saffron water. Using the kneading hooks of your electric beater add the remaining sugar, quark, eggs, salt and flour. Mix all the ingredients on low speed until everything is nicely blended. Scrape the bowl as you go along.
- Turn up the speed of the beaters to medium and continue beating for another 5-7 minutes. The dough should be very sticky, soft and supple. You'll have to keep stopping and scrapping it from the sides and from the hooks.
- Add the cold creamed butter in several portions into the dough. Push the pieces right into the dough and beat well to integrate it without and lumps into the saffron dough. You'll have to keep stopping and scrapping it from the sides and from the hooks.
- Scrape the dough into a clean bowl, cover with a cloth and refrigerate for 24 hours to allow the flavors to really intermingle well.
- Butter your brioche, muffin or loaf pans generously.
- Scrape the dough out onto a nicely floured surface and punch it down with your hands. It will still be slightly sticky. Divide it into about equal 10-12 portions for brioche/muffin pans or shape into 2-3 loaves for the loaf pans.
- For individual brioches, pinch off a smaller piece of each portion. Taking the larger portion and in the cup of your hand tightly roll the dough into a tight ball. Do the same with the smaller portion. Place the larger dough ball into the brioche or muffin form and then put the smaller portion on top. Gently pinch the sides to secure it. Repeat this procedure until all of the portions are formed.
- For the loaf pans, shape the portions into a loaf and place into the loaf forms.
- Place the forms on a baking tray, cover with plastic wrap or a kitchen towel and let the brioches rise for 2 hours in a warm and dry place.
- In the meantime, prepare the egg wash by beating the egg with a 1 teaspoon of water.
- Preheat oven to 180 degrees C. Brush the egg wash gently over each brioche. Be careful not to get any on the forms.
- Bake for about 20 – 25 minutes, until the tops are golden. Cool on a rack.
- You can enjoy the brioche warm or at room temperature.
- I love it fresh with butter with a variety of jams, jellies and preserves or with a drizzle of honey. A day or two later it's perfect toasted.
- Stale brioche make awesome French toast or a brioche pudding like this banana brioche pudding with baileys caramel cream.
Taste-wise this is a wonderfully rich brioche with a fluffy and light texture. The saffron not only lends its vivid sunny yellow color but provides an aromatic and subtle flavor to the brioche. It is the perfect option for your Easter brunch and will leave all your guests in awe.
A few of these golden delicious brioches are on it's way to Rachel at Tangerine's Kitchen, who is hosting this month's Bread Baking Day - BBD #28. Rachel has chosen the theme Buns and I think these would be a great addition.So what are you cooking up for Easter?
Later this week I will be presenting a lovely decadent but light dessert to highlight your Easter meal. Chocolate of course, because chocolate cannot be missed at Easter.
You might like these ideas from WFLH:
Sour Cream Cherry Cake | Matcha White Chocolate Pralines with Pistachios | Hot Cross Buns |
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


text:
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Last Updated: November 15, 2018
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text:
Talk:Divine Liturgy
Please take a look and make any emendations necessary. --Basil 14:43, 23 Jan 2005 (CST)
Divine Liturgy texts
Would it be useful to put a copy of Abp. Dmitri's (OCADOS) translation here on OrthodoxWiki ? AFAIK it is freely reproducible. --Rdr. Chris 18:22, 25 Jan 2005 (CST)
- Perhaps links to online copies would be best. After all, if we put one usage on OrthodoxWiki, we'd conceivably have to put them all on. :) I think most already exist in external links, anyhow. --Rdr. Andrew 18:41, 25 Jan 2005 (CST)
- I think we should consider a page to link to and discuss various translations of the Divine Liturgy. We could also have a place to discuss particular texts in quest and more general principles of translation. Fr. John
Lots of Markup leading to a "portal" article
I put in a lot more markup and made some minor changes in wording to make the rendering more literal, e.g. "Only One is holy" became "One is holy", and "without change" became "without corruption" (which means change, but is lexically much richer).
Why add so much markup? I was thinking that this article could serve as a kind of category article into specialized topics in the Divine Liturgy. There's a wealth of reflection on these issues (e.g. Taft's hundreds of pages on the Great Entrance or the diptychs. Certainly there are some experts in our Orthodox community who could provide much more information about these things.
I guess I'm looking not only for an historical overview of practices, but also descriptions of the diversity that continues today within and among Orthodox jurisdictions. God-willing, in time, OrthodoxWiki will be uniquely suited to this kind of task. What do you think? FrJohn 00:04, 26 Jan 2005 (CST)
- Yes, exactly. I've read Fr. Taft's short book on the Byzantine Rite as well has his book Liturgy of the Hours in East and West, but not the one that everyone talks about on the Liturgy. What I put up was mostly to get people going, not be the Thing Itself. --126.96.36.199 05:59, 26 Jan 2005 (CST)
- I added a "Bibliographical Resources" section, with several titles that I'm familiar with. I declined to list several seminal texts on liturgical studies in general, such as the obvious Shape of Liturgy by Dix, Introduction to Liturgical Theology by Schmemann, or Byzantine Rite by Taft, feeling that these would belong more appropriately in a more general article. --126.96.36.199 07:08, 26 Jan 2005 (CST)
- Gah. Sorry, I need to pay closer attention. Those edits are me. :-/ --Basil 07:10, 26 Jan 2005 (CST)
- I did the same thing myself today :-). All the above sounds good -- the nice thing about a wiki is that almost everything is provisional! We're always growing, together. Fr. John
Antidoron & Prosphora
It was explained by our hieromonk that only that portion that is cut away from the lamb is antidoron (in the Russian tradition), that portion is reserved and generally given to those Orthodox who did not commune or to be taken to those that could not attend. The remaining loaves (after their use in the preparation) are then broken and provided to everyone, Orthodox and non-Orthodox alike after Communion. This is termed prosphora. I am not sure how universal this is within the Russian tradtion, so I was hesitant about noting this in the article under the Preparation &/or Communion/Dismissal section. Thoughts ? --Rdr. Chris 08:32, 26 Jan 2005 (CST)
- My initial response is to recommend that for an article on antidoron or prosphora. Also, if I recall discussions on this subject correctly, the Greek practice uses one large loaf, not five separate loaves. My experience is that the bread given out is termed antidoron indiscriminately (and I'm OCA, so I'm mostly familiar with the Russian tradition, less with others). Again, I would probably put that in separate article myself. Anyone else? --Basil 09:10, 26 Jan 2005 (CST)
- The standard Greek practice is normally to use five large loaves. That is also the Antiochian practice. For liturgies where expected attendance is low, that number may be lowered, but the norm is to use five.
- I agree that a separate article is worth doing—be sure to link to http://www.prosphora.org/ (and perhaps solicit the site maintainer to contribute). --Rdr. Andrew 09:20, 26 Jan 2005 (CST)
- Thanks for the inputs, the indiscriminate use of the terms antidoron/prosphora (at least in our communtity which has a Greek parish and our OCA mission) was precisely why our priest gave a short explanation of which was which. --Rdr. Chris 09:29, 26 Jan 2005 (CST)
- I'll solicit an article from Fr. George of www.prospohora.org since he's a friend of mine from seminary. In my mind, antidoron (lit. "instead of the gifts") refers to the blessed but not consecrated bread distributed to the faithful (and sometimes others) after Communion. "Prosphora" ("offering") refers to all the bread baked, which then is brought in, used for the Lamb and commemorations, and then some of which is distributed as antidoron.
- Also, perhaps someone will correct me, but it seems that, however many loaves are used for antidoron in Greek practice, only one is used for the prothesis - i.e. the Lamb and the commemorations. Of course, we use five small loaves in Russian tradition, one for the Lamb, one for the Theotokos, one for the saints, one for the living, and one for the departed. What remains from all of those loaves of prosphora is used as antidoron (so there is no waste). If a bishop is serving, he may have his own loaves for the living and the departed. Fr. John
- Sorry, Father, but the Byzantine practice is to use multiple loaves (at least 2) even for the proskomedia, too. :) They do all have the same seal on them, though. Whether particles are taken from all 5 or from just 2 seems to vary, though, from what I have witnessed.
- It's interesting the way y'all use prothesis and proskomedia, though—the usage I'm familiar with is that the Proskomedia is the service, whereas the prothesis is the table on which that service is performed. Hmmm... I can't wait to get my Blackwell's Dictionary of Eastern Christianity in the mail. I'll consult the ODCC when I get home, too. --Rdr. Andrew 10:49, 26 Jan 2005 (CST)
- Correction accepted. You can tell that I don't have much experience serving at Greek parishes :-). About the proskomeia and prothesis - I'm actually confused about this. I do usually refer to the service as "proskomedia", although I've seen it titled "Prothesis" in many service books too. Best I can tell is that they're interchangable, but it would be good to know the history of this. Someone asked me about the difference between the two terms recently, and I didn't know what to tell him. Maybe I'll ask around a little bit. There are many wells of knowledge hiding about! Fr. John
- Just received word from on high that they are used interchangably. Now I guess the question is why?, or what's the history of that? Fr. John
- I'm going to type up the Blackwell article on prothesis and put it up somewhere. It's by Archimandrite Ephrem and rather thorough. Should be helpful. I'll let you know where I put once it's done. --Basil 11:50, 26 Jan 2005 (CST)
- Any copyright issues with that? Sounds like a great resource.
- Also, just heard back from Fr. George. Things are pretty crazy with him now, but he says he'll check in later when he has a chance. Fr. John
- I think a single article on my User talk page for a short amount of time will probably fall neatly under fair use. I'll probably take it back down in a few days, just to be on the safe side.
- It is a great resource. I can't speak highly enough of it. --Basil 13:50, 26 Jan 2005 (CST)
That sounds good and reasonable to me, whatever the folks at Blackwell's would say. I'm happy to see it.
I offered a couple of edits clarifying that the particles at the proskomedia are offered for the living and departed faithful. I also changed the bit about the priest pouring water and wine into the chalice (that's actually a diaconal action, if a deacon is serving) and noted that the warm water is added later, after the epiclesis. DcnDavid 21:36, 15 Feb 2005 (CST)
I changed this slightly because there are more than two anaphoras in contemporary use in the (Byzantine) Orthodox Church. Some do indeed celebrate the Divine Liturgy of St James. And, of course, there are the versions of the Roman and Anglican anaphoras authorized by the Church of Antioch, and the Gallican anaphora authorized by the Church of Romania. There may be more. --Fr Lev 22:05, February 1, 2006 (CST)
What is the significance of intinction, combining the Eucharistic elements (4th century) and dispensing them with the spoon (9th or 10th century)if the prebyter takes them seperatly?
Western Rite
Does this article need rewording/editing in view of the Western Rite? --— by Pιsτévο talk complaints at 17:27, April 2, 2006 (CDT)


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Updated 2016
Why you should add Italy to your Indie/RTW trip
It seems like nobody can describe Italy without mentioning its quaint cobblestone streets, exaggerated hand gestures, glorious ruins and even more glorious food. But the fact is, Italy's magic really does pervade those fabled streets. Or maybe that's just the breeze as a Vespa whizzes by. In any case, there's something indescribable about this country and its layers of history meeting modernity that can't be missed on an indie trip.
- The sights. There's nothing quite like wandering the ruins of Pompeii, sipping a cappuccino in Piazza San Marco, or gazing through the oculus of the Pantheon. And did you know that Italy is home to the most UNESCO heritage sites in the whole world? That's a whole lotta history and culture to check out!
- The Food. Yes, Italian food deserves that capital 'f.' Italy is more than just fresh pasta and gelato and pizza; it's also truffles and sea food, some of the best olive oil you've ever tasted and so much more. Each region of Italy has its own flavor, and discovering these is one of the best treats of traveling the boot!
- The pace. Il dolce far niente literally means, "the sweetness of doing nothing," and few cultures have perfected this as well as the Italians. Take a few extra minutes—or hours, or days—to let yourself soak in the sights, the sounds, the smells. Relax. Especially at the dinner table.
- The possibilities! Italy's diverse terrain and climate provide options for travelers with all kinds of interests. You can bum around on the beaches of Sardinia, hike the Cinque Terre or cycle the hills of Tuscany! Skiing and snowboarding opportunities abound in the north, and for the truly adventurous, there are always outlets for the other sport: shopping.
- Rome is definitely a must-see , especially for the first-time travelers to Italy. The Roman Forum and the Coliseum are just two of the highlights.
- Shopping. Or at least window shopping if your budget doesn't allow for more. Tip: the markets are excellent options for food, souvenirs and more.
- The Adriatic coast is a nice option for a beach destination. But it does get very crowded in the height of summer.
Read: Italy's Hidden Treasures: Indie Exploration in the Alps.
Indie Travel Tips
Bearing in mind that a lot of the Italian path is beaten for good reason, it is still absolutely possible to get off the beaten path there. Here are a few ideas to get you started:
- Branch out into other regions. Instead of Tuscany, try Umbria. Venture to the Adriatic coast rather than the Mediterranean. You'll find that many of these overlooked areas offer just as much to do and see, but with fewer tourists.
- Along those lines, do daytrips to break up the big cities with smaller towns! From Rome, go to Orvieto; from Milan, go to Pavia; from Florence, go to Arezzo. You'll get a different perspective on the country and it'll be an even better glimpse into the varying regional cultures. Regional train tickets won't break the bank, either.
- For those interested in volunteering, Italy has many opportunities. In fact, it has one of the most extensive networks of farms for WWOOFing; you can help with the olive harvest, learn how grapes go from the vine to wine, and so much more.
- A sure-fire way to get a good glimpse into daily Italian life is to go to the markets; every city and town has at least one although days vary depending on your location. Wander through the rows of stalls and pick up some fruit, meat, cheese, or bread for lunch—the cheapest delicious meal you could get! Plus, it's not just food that they sell there. Pick up luggage, clothes, home goods and more!
- There isn't really such thing as an 'off-season' in Italy, particularly in Rome and Florence; but try traveling in the fall, which is one of the most beautiful times of year, or late spring to get better prices and experience cities & towns with fewer tourists.
- Use that UNESCO list! Hit up some of the lesser trafficked gems of Italy, like Tarquinia or Paestum.
- Design your own food tour. Pick a few favorite foods and visit the region that specializes in it. Nothing quite beats tasting Pizza Margherita in Naples, or savoring Chianti in its Tuscan home. And if you're in Perugia in October, they host the biggest festival devoted to chocolate. Yum!
- Hike the trails in Cinque Terre. While the area is very popular among tourists, not everyone choose to hike the trails. So, walking shoes, water, map and camera…and you are set.
- If in Venice, explore the archipelago. The further from Venice you go, the less touristy it gets. On the small islands, put on your walking shoes and explore at your own pace.
- Herculaneum is not as popular as Pompeii in terms of visitors but it's definitely an excellent place to visit. It's accessible via Naples. The city was much smaller than Pompeii but the ruins are better preserved.
- There are still parts of Tuscany which are not on the tourist trail. So rent a car and stay away from the rail line. You'll have a blast.
Read: Italy Made Easy: 5 Stress-Free Travel Tips.
Head on over to our Italy Travel Guide for lots of good info about visiting Italy. Viva Italia!
Italy is nearly every traveler's dream – it has been on everyone's travel itinerary for centuries, and with good reason. Renaissance masterpieces? Check. Medieval towns? Check. Ancient festivals? Check. Fantastic food? Amazing wines? Fashion trendsetters? Fast cars? Beautiful scenery? Chaotic (and addictive) cities? Check, check, check. Yes, Italy has it all.
What to See
It is almost impossible to travel in Italy without finding something historic – Italy has the most UNESCO World Heritage Sites on the planet, and there are plenty of things that UNESCO doesn't bother listing that are probably older than anything you've seen before. This is a country with history. Rome is the epicenter of what was once an immense empire 2000 years ago, and you can still walk the cobbled streets that Caeser once walked in the Roman Forum. Now that's cool. And speaking of history, you can also visit Vatican City within Rome's city limits and experience the history of the Roman Catholic church in all its larger-than-life color.
But Italy doesn't end with Rome – not by a long shot. Most visitors to Italy go for the "holy trinity" of cities – Rome, Florence and Venice – and it's not surprising why. As the birthplace of the Renaissance, it's got so many masterpieces in its galleries and museums that you'll need to spend weeks there to really see it all. Florence's hometown heroes of Michelangelo and Leonardo da Vinci certainly left their mark on the city, and its historic center remains a beautiful (if sometimes chaotic) place to explore. Venice, on the other hand, is usually the furthest thing from chaotic. This fairy tale of a city is like a theme park for adults, and you'll never see anything like it anywhere else. It's impossible to get lost (you're on an island, after all), so the best possible thing you can do is wander aimlessly. Certain areas might seem overly busy, but if you get further from the tourists, you'll see where the real Venetians still live.
If you're looking for more than the "holy trinity," there's a lot of land between and around them. Siena is a popular stop for travelers in love with Tuscany, partly for its Medieval charm and partly for its annual Palio horseraces. The five tiny villages of the Cinque Terre might not be the undiscovered gems they once were, but they're still beautiful and the hike between them is still a lovely way to spend a day. Milan is more of a fashion and finance capital than tourist capital, but it still has its share of reasons to visit – including Leonardo's "Last Supper" and some of the best window-shopping on earth. The leaning tower of Pisa might not be the only leaning tower in Italy, but it's certainly the most popular, and it makes a decent day trip. Naples is where pizza was born, and this gritty Italian city will give you an idea of what the real Italy is like – none of that polished nonsense. It's also a great base for exploring the preserved ruins of Pompeii. And then there's the south – largely undiscovered by tourists, this could be the final frontier as far as Italy's concerned. No doubt it won't stay that way, of course.
Wherever you plan to spend your Italian holidays, if you do your homework before you go you'll find excellent food, see amazing art, soak up some history and see some of the liveliest people you'll ever meet.
Read: 6 Ways to Make Your Italian Vacation More Interesting.
Getting to Italy is easy – just search for airfare to Italy and you're on your way. The biggest entry points for foreign travelers to Italy are Rome's Fiumicino Airport and Milan's Malpensa Airport, but if you're flying from Europe there are smaller airports all over the country which are easier to navigate. Also, for some largely unknown reason it's usually more costly to fly into Italy than into other European countries, so if you can find a good deal on a round-trip flight into Paris or London, for instance, and then take a short flight to Italy – you might save yourself some money.
Read: Eat Your Way Through Italy: 4 Stops on an Italian Foodie Tour.
Where to Stay
Italy has the usual accommodation varieties, although you won't find as many properties calling themselves "hostels" here as elsewhere. They might be called one-star hotels or even guest houses or B&Bs instead. Be advised that since so many people visit the country every year, booking your Italy hotel or Italy hostel in advance is a very good idea.
If you want to read more about traveling to Italy before you're actually there experiencing it for yourself, you can enjoy our Italy travel stories. And be sure to check out our Italy Travel Guide, which is updated regularly and includes all kinds of travel tips and information about this beautiful country.
Oh, and it's pretty much a rule that you must have at least two scoops of gelato every day. Don't let anyone try to tell you differently.
Read: Hiking Italy's Green Heart: 5 Great Trails in Umbria.
Photo credits: centanni, Valeriano Della Longa


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How to access the computer BIOS, and if necessary reset the BIOS to the default settings.
The steps needed to access the computer BIOS, and if necessary reset the BIOS to the default settings, differ depending on the operating system. Follow the appropriate link below to access the computer BIOS.
NOTE: The computer BIOS is the software programming that configures the basic hardware settings of your computer during the startup process. If your computer encounters a problem and does not start up properly, the computer BIOS may not be configured as it should. Depending on the nature of the problem, some issues can be resolved by resetting the BIOS to the factory default settings. Resetting the computer BIOS does not initialize the hard disk of your computer and no stored data will be deleted.


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WASHINGTON — Having leaked to the world, and thus to Syrian President Bashar al-Assad, a detailed briefing of the coming U.S. air attack on Syria — (1) the source (offshore warships and perhaps a bomber or two), (2) the weapon (cruise missiles), (3) the duration (two or three days), (4) the purpose (punishment, not "regime change") — perhaps we should be publishing the exact time the bombs will fall, lest we disrupt dinner in Damascus.
So much for the element of surprise. Into his third year of dithering, two years after declaring Assad had to go, one year after drawing — then erasing — his own red line on chemical weapons, Barack Obama has been stirred to action.
Or more accurately, shamed into action. Which is the worst possible reason. A president doesn't commit soldiers to a war for which he has zero enthusiasm. Nor does one go to war for demonstration purposes.
Want to send a message? Call Western Union. A Tomahawk missile is for killing. A serious instrument of war demands a serious purpose.
The purpose can be either punitive or strategic: either a spasm of conscience that will inflame our opponents yet leave not a trace, or a considered application of abundant American power to alter the strategic equation that is now heavily favoring our worst enemies in the heart of the Middle East.
There are risks to any attack. Blowback terror from Syria and its terrorist allies. Threatened retaliation by Iran or Hezbollah on Israel — that could lead to a guns-of-August regional conflagration. Moreover, a mere punitive pinprick after which Assad emerges from the smoke intact and emboldened would demonstrate nothing but U.S. weakness and ineffectiveness.
In 1998, after al-Qaida blew up two U.S. embassies in Africa, Bill Clinton lobbed a few cruise missiles into empty tents in Afghanistan. That showed 'em.
It did. It showed terminal unseriousness. Al-Qaida got the message. Two years later, the USS Cole. A year after that, 9/11.
Yet even Clinton gathered the wherewithal to launch a sustained air campaign against Serbia. That wasn't a mere message. That was a military strategy designed to stop the Serbs from ravaging Kosovo. It succeeded.
If Obama is planning a message-sending three-day attack, preceded by leaks telling the Syrians to move their important military assets to safety, better that he do nothing. Why run the considerable risk if nothing important is changed?
The only defensible action would be an attack with a strategic purpose, a sustained campaign aimed at changing the balance of forces by removing the Syrian regime's decisive military advantage — air power.
Of Assad's 20 air bases, notes (retired) Gen. Jack Keane, six are primary. Attack them: the runways, the fighters, the helicopters, the fuel depots, the nearby command structures. Render them inoperable.
We don't need to take down Syria's air defense system, as we did in Libya. To disable air power, we can use standoff systems — cruise missiles fired from ships offshore and from aircraft loaded with long-range smart munitions that need not overfly Syrian territory.
Depriving Assad of his total control of the air and making resupply from Iran and Russia far more difficult would alter the course of the war. That is a serious purpose.
Would the American people support it? They are justifiably war-weary and want no part of this conflict. And why should they? In three years, Obama has done nothing to prepare the country for such a serious engagement. Not one speech. No explanation of what's at stake.
On the contrary. Last year Obama told us repeatedly that the tide of war is receding. This year, he grandly declared that the entire war on terror "must end." If he wants Tomahawks to fly, he'd better have a good reason, tell it to the American people and get the support of their representatives in Congress, the way George W. Bush did for both the Afghanistan and Iraq wars.
It is rather shameful that while the British prime minister recalled Parliament to debate possible airstrikes — late Thursday, Parliament actually voted down British participation — Obama has made not a gesture in that direction.
If you are going to do this, Mr. President, do it constitutionally. And seriously. This is not about you and your conscience. It's about applying American power to do precisely what you now deny this is about — helping Assad go, as you told the world he must.
Otherwise, just send Assad a text message. You might incur a roaming charge, but it's still cheaper than a three-day, highly telegraphed, perfectly useless demonstration strike.
Charles Krauthammer's email address is firstname.lastname@example.com krauthammer.com.