text:
The suggested recipe on the MacTweets site is from Helen at Tartelette, and it is very similar to the recipe in the Martha Stewart Baking Handbook. I followed Helen's recipe exactly with Jaimie's suggestion for adding a little cocoa powder and espresso powder. I also heard from Jaimie that she uses pre-ground almonds rather than grinding them in a food processor, and I did that as well. So, the almond meal was whisked with confectioner's sugar, and then cocoa powder and finely ground espresso were added. Egg whites were whipped with granulated sugar, and then the almond meal mixture was folded into the meringue. I saw a useful tip in the Martha recipe for marking circles on a baking sheet by repeatedly dipping a one and half inch round cutter into flour and then pressing it on the silpat. Then, when piping the meringue, you have a guide for making the cookies all the same size. I was sure I owned some large, plain, piping tips, but when I went searching for them I found I only have star tips. I should take an inventory of my kitchen supplies. So, I went the cut a hole in a disposable piping bag route. The first hole I cut was, of course, too big, and the cookies spread a bit after being piped and I had to start over. The second time around, I made them very petite, inside the marked circles, and sprinkled a few bits of sanding sugar on top of each. I baked them at 280 degrees F, as instructed, and couldn't believe it when I saw that pretty, ruffled feet had formed.
I followed Helen's instructions for making a vanilla buttercream, and can I pause for a moment to dwell on the silky deliciousness that was that buttercream? One more moment. After letting the macarons cool, and then ever so gently peeling the silpat from the backs of them, and seeing a few of them crack and shatter, I filled the rest with that buttercream. For a touch of holiday spirit, I rolled the edges of exposed filling in crushed candy cane pieces. These cookies are a fun challenge in the kitchen, and the possible flavor combinations are endless. I don't think they'll ever become my favorite cookie to eat, whether I've made them or purchased them. They are light with a barely there crunch on the surface and a hint of chewiness, and the filling was extremely good, but they're also a little on the sweet side even for a cookie. I am thrilled, though, to have finally made French macarons and the experience has only increased my respect for those bakers who make them look so colorful, delicious, and effortless.


text:
Video to DVD (Basic Service)
Recording straight to DVD is charged at £20 for the first half hour and
then £3 for each half hour after that, from your first tape.
Second and subsequent tapes are charged at £10 for the first half hour and then £3 per half hour,
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Chapter markers are approximately every 5 minutes. Library cases and on disc printing is included, please let us know the printing details.
These only have a basic single line menu and no picture or sound enhancement is carried out.
Video to DVD (via Professional Authoring)
This service gives a much better appearance to the finished DVD and is charged at £30 for the first half hour from your first tape and then £5 for each half hour after that and includes some basic editing to remove obviously unwanted shots. The second and subsequent tapes are charged at £20 for the first half hour and then £5 per half hour. Maximum recording time - 2 hours per disc in high quality. Chapter marks to your specification but we suggest every 5 minutes. A still is taken from the tape for the DVD menu. Library cases and on disc printing is included, please let us know the printing details. If you would like a sophisticated menu with selectable chapters then please ask for a quote.Video TO MINIDV FOR YOU TO EDIT AT HOME
Recording straight to mini DV is charged at £25 for the first hour from your first tape then £15 per hour after that.Video TO A HARD DRIVE IN AVI OR QUICKTIME TO EDIT AT HOME
Recording straight to your hard drive as an AVI file or QT file is charged at £25 for the first hour from your first tape then £15 per hour after that.At last a professional Video transfer service.
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subset: commoncrawl


text:
"When I started my MMA career I looked at Pedro Rizzo and Chuck Liddell as fighters with the type of style I wanted to follow." - Jose Aldo
Try to strike against current UFC featherweight champion Jose Aldo - who defends his belt for the first time ever against Canada's Mark "The Machine" Hominick this Saturday night - and the odds of falling to the canvas unconscious are pretty high.
Of course, during a trade of bullets either fighter trying to smash the other in the face can get caught, but the numbers don't lie, as Aldo dispatched 13 of his previous foes in various strike-centric manners, including soccer kicks (under different rules), flying knees, combinations of punches, and low and high kicks.
But if you wait for a second and look in-depth at the 25-year old native of Amazonas, Aldo comes from a Brazilian Jiu-jitsu base, and his school, Nova União, is known for a solid background in the gentle art. It seems that his transition from the gi and submission grappling competitions to the MMA rings / Octagons skipped the ground aspect, and the confirmation is strong when you see his record, as his 18 wins, only one by traditional submission (his other submission victory came via strikes).
"I don't know what kind of ground work people want to see from me - it all depends on the opportunity," said Aldo, a BJJ player who definitely knows how to strike. "When I started my MMA career I looked at Pedro Rizzo and Chuck Liddell as fighters with the type of style I wanted to follow. I didn't want to be that guy who takes a fight down and works on the ground, and I thought it would be faster to get to the top by knocking people out because the publicity about my KOs would put me where I wished to be."
Being a fan of Liddell and Rizzo, two of the most feared strikers of all-time, isn't a guarantee that you'll get to brutalize foes like those two did. And Aldo knows it. But facing a good striker in his first UFC title defense, the Brazilian didn't polish his ground game to avoid a possible storm coming from the challenger. In a typical fight fire with fire philosophy, he traveled to Holland to sharpen his hands and feet with one of the best Muay Thai fighters on the planet, Andy "The Destroyer" Souwer.
"I think I have a good knowledge of striking, but I know I also have a lot to improve," he said. "I'm relentless in searching for knowledge and I thank God this chance to travel to Holland appeared. Souwer welcomed me and I learned a lot from this experience. The world is evolving and a fighter can't stop; he needs to look for the evolution all the time. We should never think that we're so good that we can't learn more. No, we need to capitalize on new things all the time, mainly in MMA, where the ground game, throws, and striking are growing. The only problem of my trip to Holland was that my time there wasn't long, so I'm anxious to go back soon."
The training regimen for a champion defending his title for the first time needs to be tougher than ever and it needs to prepare the fighter not only physically and technically, but mentally as well. For Aldo, who will face a hometown idol in front of 55,000 fans, the pre-fight rituals that he has followed since his start in the WEC helps him to avoid the pressure. That means when he avoids the pre-fight staredown, it isn't a signal of feeling unwell seconds before the action starts, but to make sure those important seconds are his own.
"When we sign for a fight, we know we're going to face a guy for 15 minutes or less or 25 minutes or less when you're in a title fight, so I try to stay as long as I can concentrating before we touch gloves," Aldo says of the ritual that takes place during the referee's final instructions. "I don't look in the guy's eyes; I have my body and my soul in synergy, and this is the last time I get to have this moment of concentration before I rock and roll against my opponent."
As for the possibility of the biggest crowd ever at a UFC event booing him, he says, "There can be 55, 60, or 100,000, but when the cage door shuts it is only me and Hominick, and people don't realized that I only fought at home three times in 19 fights," he said. "The good part of only speaking Portuguese fluently is that I can't understand anything coming from the hometown crowd, so this won't influence my mindset."
With the fight closing in, Aldo begins to get his complete focus on the task at hand, but he has heard Hominick saying that the champion has never faced a striker of his caliber before. Aldo won't use words to return fire though. He's got other methods of proving a point against an outstanding challenger.
"I never got involved in a war of words or trash talking, but it is impossible to say that we don't hear what the opposite side talks about," Aldo says. "It is part of the game for each fighter, and for a challenger, he needs to promote himself. He can't say 'the champ is the best, I can't face him.' He needs to believe in his tools. But I prefer to focus on my training and let my actions speak for themselves."


text:
GUI for Starting Tools and User Contributions
Toolbar makes it easier to use the different Erlang tools - and the user contributions - which are provided. It has a graphical user interface with an icon for each tool. Clicking the icon activates the corresponding tool.
All tools to be included on Toolbar must
have a configuration file containing information about the tool,
for example its start function and help information location.
Configuration files must have the .tool
When started, Toolbar automatically checks for *.tool
files in the current path and adds the corresponding tools. For
each ebin
directory found in the path, it will also look
in a priv
directory next to it. This is a feature of the Erlang
file structure.
start() -> ok | already_started
Creates a window containing tool icons.
version() -> string()
Returns the current version number of Toolbar.
update() -> ok | {error,not_started}
Makes a search for new tool files in the current path and adds the corresponding tools to Toolbar window.
quit() -> ok | {error,not_started}
create_tool_file() -> ok | {error,not_started}
Starts the GUI used for creating and editing tool files.
add_gs_contribs() -> ok | {error,not_started}
Adds the path to the directory where the GS contributions are situated and add the tools found there, if any.


text:
Trapped killer whales freed by shifting ice?
About a dozen killer whales trapped under sea ice appeared to be free after the ice shifted, village officials in Canada's remote north said Thursday, while residents who feared they would get stuck elsewhere hired a plane to track them down.
The whales' predicament in the frigid waters of Hudson Bay made international headlines, and locals had been planning a rescue operation with chainsaws and drills before the mammals slipped away.
Tommy Palliser said two hunters from remote Inukjuak village reported that the waters had opened up around the area where the cornered whales had been bobbing frantically for air around a single, truck-sized hole in the ice. Officials said shifting winds might have pushed the ice away.
"It's certainly good news — that's good news for the whales," said Palliser, a business adviser with the regional government.
But fears remained that the whales might have been trapped elsewhere by the ever-moving ice. Some villagers were skeptical the killer whales had escaped harm, so the community hired an airplane to scan the region Thursday for signs of the pod.
Mark O'Connor of the regional marine wildlife board said the aerial search did not locate the orcas, but he noted that large swaths of ice-free water were seen in the area.
"So as far as I could tell, the emergency, for sure, is averted," said O'Connor, the board's director of wildlife management.
"Whether the whales have found a passage all the way to the Hudson Strait, we probably will never know."
Locals said the whales had been trapped for at least two days. A recent, sudden drop in temperature may have caught the whales off guard, leaving them trapped The cornered animals were first seen Tuesday and appeared to have less energy by late Wednesday, Palliser said.
Canada's Department of Fisheries and Oceans said government icebreakers were too far from the area to smash the ice to free the whales, Inukjuak Mayor Peter Inukpuk said Wednesday.
After that, Palliser said, locals had agreed to try to enlarge the breathing hole in the ice and cut a second opening using chainsaws and drills.
"We certainly had our prayers with them last night during our meeting," he said.
The Department of Fisheries and Oceans issued a statement Thursday saying two scientists were en route to gather information and will monitor the situation. Ice-trapped marine mammals are not unusual in the region.
Pete Ewins, an expert in Arctic wildlife at the World Wildlife Fund Canada, said the orca were still 1,000 kilometers (621 miles) from where they should be at this time of year.
"They got stuck (in Hudson Bay) and they're unlikely to get out," said Ewins, adding that killer whales are not accustomed to ice.
"These guys are on the edge and they might not make it through."


text:
Tuesday, May 20, 2008
Today we salute you, Mr. Grocery-Store-Cake-Decorator
Tuesday, May 20, 2008
(singing) "Mr. Grocery Store Cake Decor-A-TOR!!!"
Yes, when faced with the challenge of your own stupidity, you valiantly ice on, turning that perfect-yet-mistakenly-crafted "2" into a not-so-perfect-but-still-reasonably-acceptable "4"...
(background singing: "ooo, make mine in chocolate!")
So here's to you, Mr. or Mrs. Grocery Store Cake Decorator: although perhaps you should lay off the Bud Light while you're at work.
(Fading Out: "Mr. or Mrs. Grocery Store Cake Decoraaaaatoooor!")
29 comments | Post a Comment
I've never understood why people think it would be a great idea to have someone's portrait on a cake. If someone put my face on a cake, I would be horrified.
And what's up with the candle mustache and goatee? - July 2, 2008 at 10:18 AM
My face is on fire, my face is on fire!!
- July 23, 2008 at 3:20 AM
- kylakae said...
I was too busy staring at the candles that were used to make the goatee and mustache to notice the 2.
- July 23, 2008 at 6:00 PM
I don't even know what to say.
Words fail me.
That cake is legendary... I nearly had an aneurysm.
-Matt - July 24, 2008 at 12:25 AM
- Teresa said...
At first sight the mustache looked like porcupine quills. Or some new facial hair trend
- July 24, 2008 at 1:33 AM
- Susan A. Hubbard said...
Oh dear lord, I nearly choked on my gummi bears when reading this one. You have made my day and are now my idol for the next 4-5 hours.
- July 24, 2008 at 1:35 AM
I love those Bud ads. This is hilarious.
- July 24, 2008 at 2:20 PM
- Rocky said...
I'm thinking he is like 210 years old
- July 24, 2008 at 4:07 PM
The 4 looks like the symbol for the planet Jupiter.
- July 25, 2008 at 5:34 PM
- Editor Cassandra said...
oh my... you know that wheezy-like laughing that sometimes strikes and you can't stop and it just goes on and on and you can't see cause you're crying from laughter and stuff?
My flatmate and I just had this experience.
You rock. - July 25, 2008 at 8:17 PM
that was an awesome cake to use the bud light commercial on!! i laughed so hard
- July 27, 2008 at 6:53 PM
Umm, like the fireman with the hose, I have to wonder "Is anyone else noticing this, or do I just have a dirty mind?" What the heck are all the white splatters randomly strewn on this cake?!
- July 29, 2008 at 12:43 AM
"What the heck are all the white splatters randomly strewn on this cake?!"
If you look to one side of the cake, it looks like there are several more candles. Also, the candles on the poor guy's picture have icing on the ends, as if they'd been in the cake before being used for a mustache and goatee. I think the white spots were where there used to be candles before they were removed, leaving spots of broken icing. Well, mostly. The ones on the guy's face could be where the top layer of icing came off, somehow. - August 6, 2008 at 12:42 PM
I thought Freddie Mercury was dead...
- August 8, 2008 at 6:27 PM
- Jade said...
So I'm reading these at 3am and my dreams are always heavily influenced by the last things on my mind before I go to sleep. So I'm now fully expecting at least one dream to play out like a Bud commercial.....it's gonna happen.
- August 16, 2008 at 2:47 AM
at first sight, the white blobs look like bird poo to me.
ick. - August 16, 2008 at 10:28 PM
- Rebekah said...
Yes, it definitely looks like the cake-receivers removed the candles from around the man's face and created candle facial hair before photographing the masterpiece. They couldn't resist adding more silliness to the already crazy cake. I was also so mesmerized by the candle facial hair that I didn't notice the 2-4 at first. Thanks for pointing that out.
- August 20, 2008 at 12:05 PM
- Molybdenum said...
I am loving the candle-style facial hair
- August 21, 2008 at 12:13 AM
- Saara said...
Gee, thank you. Me and my co-worker were spending a perfectly productive Friday afternoon, until we stumbled upon this. It caused uncontrollable laughter, causing our boss to come see what's so funny. We quickly changed our browsers to display documentation, source code and such. Now he thinks we've gone mad, seeing us laugh while the work content was on our screens.
- August 22, 2008 at 8:05 AM
This is my favorite of all cakes posted. I have spent about two hours on this site, smiling, rolling my eyes, until I saw this one. The candles for the mustache and goatee did me in. I needed this laugh, and this cake delivered!
- August 27, 2008 at 10:58 PM
- Nancy Frye said...
This guy on the cake looks like "The Rock"...as Blackbeard the Pirate (you know, the lit candles for beard instead of lit slow matches IN the beard...it sort of works). On the other hand, maybe I'm just up way too late. Love this site. I'm also glad that no matter how bad my cakes are, they'll probably never land on here because I'm not a pro baker (whew!).
- August 28, 2008 at 3:29 AM
I laughed hysterically while reading your comments about this one.
- August 30, 2008 at 10:26 PM
- Chris said...
Is it wrong to think that the guy on the cake is hot?
(minus the crappy facial hair, of course) - October 16, 2008 at 4:59 PM
I wonder if he's a good owER or a great one, how embarrassing.
- October 21, 2008 at 6:22 PM
- Unknown said...
I totally heard the actual commercial guy singing your comments. Your commentary is too funny, its making me tear up at my desk because i'm laughing that hard.
- December 12, 2008 at 3:54 PM
- z0iid said...
i thought the candles were firecrackers.... that would have been fun.
- March 2, 2009 at 8:41 PM
- wackplayer said...
I've seen the movie, it was great. I remember the whole movie like it was last week. I do remember the laser/behind-the-screen SFX sequences like it was yesterday.
I wished they'd at least release a colorkey/shutterframe 3D-enabled DVD for the MJ collector, if there are still any left. Me? I'm into the technology section.
This movie had plenty of tech behind it. I also remember the first release contract had expired, and they replaced it with something like "Honey, I shrunk the audience!" and it was so lame they had to bring back Captain EO, and it stayed there until the first MJ molestation lawsuit came about. The movie was officially cancelled from further showings and was replaced with an early test movie which was also weak. - August 26, 2009 at 7:29 AM
and thats when friends have no budget (or taste) lol
- February 3, 2010 at 10:11 PM
No, it's not wrong, Chris. He is hot. lol
If I were the birthday boy I would be totally flattered that they thought I was turning 20 based on the photograph until they obviously checked the order! lol - June 30, 2010 at 7:17 PM
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This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
WASHINGTON • District of Columbia police say they are investigating an incident in which NBC News journalist David Gregory displayed what he described as a high-capacity ammunition magazine on "Meet the Press."
Gun laws in the nation's capital generally restrict the possession of high-capacity magazines, regardless of whether the device is attached to a firearm. Gregory held up the magazine as a prop for Sunday's segment, apparently to make a point during an interview, even though D.C. police say NBC had already been advised not to use it in the show.
"NBC contacted (the Metropolitan Police Department) inquiring if they could utilize a high capacity magazine for their segment. NBC was informed that possession of a high capacity magazine is not permissible and their request was denied. This matter is currently being investigated," police spokeswoman Gwendolyn Crump said in a written statement. She declined to comment further.
While interviewing National Rifle Association CEO Wayne LaPierre for Sunday's program, Gregory held up an object that he said was a magazine that could hold 30 rounds.
"Here is a magazine for ammunition that carries 30 bullets. Now, isn't it possible that if we got rid of these, if we replaced them and said, 'Well, you can only have a magazine that carries five bullets or ten bullets,' isn't it just possible that we could reduce the carnage in a situation like Newtown?'" Gregory asked, referring to the December 14 shooting in which a gunman massacred 20 children and 6 adults at Sandy Hook Elementary School in Connecticut.
LaPierre replied: "I don't believe that's going to make one difference. There are so many different ways to evade that even if you had that" ban.
It was not clear how or where Gregory obtained the magazine, and an NBC News spokeswoman declined to comment Wednesday.
"Meet the Press" is generally taped in Washington.


text:
Clayton Kershaw (12-8, 2.79) vs. Ian Kennedy (12-11, 4.39).
The bruised and battered Dodgers take a quick jaunt to the desert for two games against those pesky Snakes before returning home for a four-game series against the Cardinals. Clayton Kershaw, who apparently has a sore hippy hippy shake, was the hard-luck loser last time he faced Ian Kennedy. Matt Kemp may or may not play tonight. The Giants stuck a fork in the Dodgers on Sunday; will the Diamondbacks stick a forked tongue in them tonight?
UPDATE: Via @Dodgers:
The Dodgers will wear these caps with American flag patches embroidered on the side in remembrance of 9/11. instagr.am/p/Pc6bqdLEOM/
— Los Angeles Dodgers (@Dodgers) September 11, 2012


text:
For me, roast beef dinners bring back memories of family meals on special occasions from when I was was growing up. Despite the fact that roast beef is one of my favourite meals I find that I rarely make it since moving into my own place. A few weeks ago Canada Beef hosted an informational session about roast beef that I had the opportunity to attend and it reminded me of my passion for roast beef and got me craving it once again! During the session Canadian Beef shared with us all of the tricks and techniques that they have picked up about how to make the perfect roast beef at home every time and I used them to make this roast beef dinner.
First off, lets make the distinction between the two different kinds of roast beef, the oven roast and the pot roast. The oven roast is dry roasted with no liquids and it is best to use a nice and tender cut of meat such as the tenderloin, prime rib, strip loin, sirloin tip, etc. and it is typically roasted for a shorter period of time, just until the beef reaches the desired done-ness. The pot roast on the other hand is roasted in a liquid and since it is roasted long and slow until the meat becomes tender, you can start off with a tougher cut of beef such as the blade, shoulder or brisket. Today I plan on talking about the oven roast as I was craving some of that medium rare roast beefy goodness!
Once you have chosen the cut of beef that you want and you have brought it home, you are going to want to keep it in the fridge right until you want to roast it. If the meat came tied up, leave the string on it as it can help ensure even cooking. (ie. The tenderloin can be thinner at one end and the butcher will often fold the thinner side over and tie it up so that both ends of the meat are roughly the same thickness.) When you are ready to roast the beef you want to pull it out of the fridge, pat it dry and then season is with salt and pepper or your favourite beef seasoning blend.
Before we get too far ahead, lets take some time to talk about the equipment that is required to make your roast. First you are going to need a roasting pan and preferably one that works on the stove top in addition to in the oven. You are also going to want the pan to have a rack to keep the meat off of the bottom of the pan. The metal pan will transfer heat to the beef much faster than the air surrounding the rest of the roast so it will cook much faster and you certainly do not want it to burn. I have never been very good at telling when the roast is done by visual inspection or by touching it and since I want my roast to be perfectly medium-rare each and every time, I rely on an oven safe meat thermometer.
Place that meat thermometer into the thickest part of the roast, and put the roast into the roasting pan. If the meat has a cap of fat, place the roast in the pan with the fat cap on the top. All that is left at this point is to cook the roast and we are going to start by roasting it at a higher temperature for a little while after which we will reduce the temperature and let the roast to continue to cook low and slow until it is done.
One of the best parts of the roast beef is the slightly caramelized outside and to get that we want to keep moisture away and prevent steaming the meat. Roasting at the higher temperature at first will help with the channelization and starting with a dry piece of meat is important. You are also not going to want to add any other vegetables to the pan and you are not going to use a lid on the pan.
Once the roast is done cooking, pull it out of the oven, cover it in foil and let it rest for a few minutes before carving it. While you are waiting for the beef to rest you can take the opportunity to make a gravy! Depending on how long you cooked the roast for and how juicy it was there can be anything from lots of drippings left in the pan to almost nothing. If there is a lot of drippings leftover you can skim off most of the fat and if the pan was bone dry with a thin layer of brown bits on the bottom don't fret as you can still make an amazing gravy. Throw the roasting pan onto the stove over medium heat and once it is hot, add a cup of wine, broth or stock to the pan and let it simmer while you work all of those flavour full brown bits from the bottom of the pan with a wooden spoon. Once you have the pan deglazed you can add more broth or stock and continue simmering to reduce it and concentrate the flavour. To thicken the gravy you can mix some corn starch into cold water and then mix that into the gravy. Of course you are going to want to season the gravy with salt and pepper and at this point you can add any other ingredients that you want to build up flavour. If there was little or no fat in the drippings you can add a touch of butter and if you prefer you gravy to be smooth you can strain it before serving it.
Really, making an amazing roast beef dinner at home is super easy taking very little hands on time despite the fact that it will need to roast for a while. Once you get the roast into the oven you can move onto doing something else or you can concentrate on making some sides. I served this roast beef dinner with some roasted red pepper and feta mashed potatoes and brussels sprouts with smoked bacon, mustard cream and a parmesan crust and of course no roast beef dinner would be complete without Yorkshire pudding and creamy horseradish sauce.
The Perfect Roast Beef
Roast beef is an amazing treat whether for special occasions or just for a nice family meal and with this easy recipe you can make the perfect roast beef every time.
- 1 oven roast beef such as sirloin tip, top sirloin, strip loin, etc.
- salt and pepper to taste
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon corn starch
- 1 tablespoon cold water
- 1 tablespoon butter (optional)
- salt and pepper to taste
- Pat the beef dry, rub the salt and pepper all over it, place it in an oven safe roasting dish and stick a meat thermometer into the middle of the thickest part.
- Roast in a preheated 450F/230C oven for 10 minutes, reduce the temperature to 275F/140C and continue roasting until the temperature reaches the desired done-ness.
Average Cook Times (in hours)
Weight (lb) Weight (kg) Medium-Rare (145F) Medium-Well (160F) 2 1 1 3/4 2 3 1.5 2 2 1/2 4 2 2 1/4 2 3/4 5 2.5 2 3/4 3 - Remove the roast from the oven and set aside to rest, covered.
- Drain all but one or two tablespoons of any grease and heat the roasting pan over medium heat.
- Add the red wine and deglaze the pan.
- Add the broth and simmer to reduce by half.
- Mix the corn starch into the water, add to the gravy and simmer until it thickens.
- Remove from heat, mix in the butter and season with salt and pepper.


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Home » ReR Label » VRIL [Bob Drake, Lukas Simonis, Chris Cutler]: Effigies in Cork
VRIL [Bob Drake, Lukas Simonis, Chris Cutler]: Effigies in Cork
Bob Drake proposed this project: to make a CD of Guitar Instrumentals, but now, in the C21- and not to copy the Shadows and Surf bands but to recover the form: tune, arrangement, rhythm, bass, drums, all the essentials: flexibility with focus. Songs pushed them aside in the '60s, and then solos replaced tunes for guitar players. Hendrix remembered, Third Stone from the Sun is a guitar instrumental. We also wanted to return to the old work method, rarer today, where the band sits around with instruments, plays the pieces and works out arrangements together and then records them while they are still fresh. That's what we did, so all the basic tracks were played together, straight to tape. Of course, after recording the pieces we - especially Bob - did a lot more work on them in studio world - but playing and spontaneity remain its underpinning. These pieces cover a lot of ground, fast, and move right along; the sounds continually change and performance is firmly back at the centre of the music. What's not to like?
Only available at this price as part of the ReR Sale Offer (minimum) 4 titles)
Code: ReRVRIL1
Price: £5.00


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Sunday, December 18, 2011
Apple Walnut Bread
From the kitchen of One Perfect Bite...The theme of the gift baskets I made for the neighbors this Christmas is apples. While I had filled them with chutney, two kinds of jelly and apple butter, I thought they still looked too skimpy for gifting . So, at the last minute I decided to add a cake-like apple bread to bulk them up a bit. The bread I selected is very easy to make and requires no special equipment, save for a wooden spoon, to assemble. It is very similar in taste to a Jewish apple cake. Now, I've always questioned that designation because both the Amish and Pennsylvania Dutch have a cake with nearly identical ingredients and taste. Turns out it's called "Jewish" because the cake is completely dairy free, and that makes it especially appropriate to serve for the holiday of Rosh Hashanah when sweet foods are eaten because they represent the wish for a happy, sweet year ahead. I wish my neighbors nothing less. Whatever their origins, all these cakes are delicious and take minutes to assemble once the apples are are sliced or diced. They age extremely well and actually taste better the day after they are made. Those of you who like sweet desserts will really enjoy this dense apple bread. Here's the recipe.
Apple Walnut Bread...from the kitchen of One Perfect Bite courtesy of Leah Koenig
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
3 cups Red Delicious, Granny Smith or Golden Delicious apples, peeled, cored and chopped into 1 inch pieces
1 cup toasted walnuts, chopped
1) Preheat oven to 350 degrees. Grease two 8 x 4 x 2-1/2-inch loaf pans. Set aside.
2) In a medium bowl, combine all-purpose flour, whole-wheat flour, salt, cinnamon and baking soda. Set aside.
3) In a small bowl, combine granulated and brown sugar, oil and vanilla extract. Add eggs one at a time, stirring to combine after each addition. Pour sugar mixture into dry ingredients and mix to combine. Fold apples and walnuts into batter, which will be very thick.
4) Scrape batter into prepared pans. Bake loaves for 45 to 60 minutes, or until a cake tester inserted into middle of loaf comes out clean. Transfer to a wire rack. Let sit for 10 minutes and then remove from pans. Yield: 2 loaves.
One Year Ago Today: Assorted Christmas Confections
Two Years Ago Today: Florentine Lace Cookies
35 comments :
- Ginny Hartzler said...
Your neighbors are really lucky!!! I may move across the street from you!
- December 18, 2011 at 2:15 AM
- Cloudia said...
Aloha from Honolulu
Comfort Spiral
> < } } ( ° >
< ° ) } } > < - December 18, 2011 at 2:32 AM
- Katarina said...
Sounds delicious and a great gift!
- December 18, 2011 at 2:54 AM
- Pondside said...
I have a similar recipe that I love. Anyone who tastes it asks for that recipe.
- December 18, 2011 at 3:00 AM
- A Spoonful of Yumm said...
such a great gift idea...happy holidays ! the bread looks fabulous mary :-)
- December 18, 2011 at 3:47 AM
- Lenia said...
I wish I were your neighbour so I would receive such great and yuumy gifts!Greetings,dear!
- December 18, 2011 at 3:54 AM
- Diane said...
That looks right up my street, can I come and be a neighbour? Keep well Diane
- December 18, 2011 at 4:16 AM
- Becki's Whole Life said...
This all sounds like a wonderful gift and a great recipe for a delicious quick bread. My neighbor bakes a bread for us every year and we really look forward to it.
- December 18, 2011 at 5:38 AM
- Big Dude said...
This sounds delicious - I like the walnut/apple combo
- December 18, 2011 at 6:21 AM
- meghan @ scratch-made wife said...
I love making gifts for friends and co-workers for the holidays. I'm sure your neighbors love getting gifts from you - especially when they look as good as this bread! Wish we had some in our house for breakfast. :)
- December 18, 2011 at 6:54 AM
- Rita said...
Would love to be living next door.
Rita - December 18, 2011 at 6:56 AM
- Tanna said...
More and more I wish I lived next door!! LOL! Thank you for this easy recipe, Mary! And, congratulations to Pondside for the win! Love to read her blog, too. Blessings ~ tanna
- December 18, 2011 at 7:31 AM
- Martha said...
It looks delicious! I would love to have a taste! Have a Wonderful Christmas!
- December 18, 2011 at 7:36 AM
- That Girl said...
I wish I was your neighbor!
- December 18, 2011 at 7:50 AM
- Whats Cookin Italian Style Cuisine said...
Merry Christmas your family for sure will eat GREAT!
- December 18, 2011 at 7:51 AM
- lena said...
nice packing you got there and i'm sure you will surprise them with th efact that it's also non diary,i'm sure they will enjoy eating these!
- December 18, 2011 at 8:21 AM
- Sue/the view from great island said...
I think you just single handedly raised real estate prices in your neighborhood! Have a great Sunday.
- December 18, 2011 at 8:46 AM
- Jo-Lyn's Cup Cakes N' Candies said...
everything but the walnuts, they make my tongue feel funny! i think it's a slight allergy...btw everytime i load your page i wanna take a bite of your 'logo'!!! mmmmm it looks so yummy!! ;)
- December 18, 2011 at 9:13 AM
this sounds lovely, a different one for me!
- December 18, 2011 at 9:29 AM
- Valerie Harrison (bellini) said...
I love the idea of foodie gifts and themes for the neighbours!!
- December 18, 2011 at 9:30 AM
- tender b. said...
I love apples and walnuts separately so I can only imagine how great they taste together.
- December 18, 2011 at 9:46 AM
- Dining Alone said...
Thank you for checking out my blog, I look forward to reading some of your entries as well!
- December 18, 2011 at 11:29 AM
- Sudha said...
That's a fabulous apple walnut bread you have here - looks absolutely awesome:)Thanks so much for sharing!
- December 18, 2011 at 12:10 PM
- Cindy@NorthofWiarton said...
Happy Sunday to you, Mary. Could I make this bread with the Spy apples I have frozen? Your opinion would be appreciated, and I would like to thank you for your kindness in advance .... I am hoping to try a Black Forest Banana Bread out myself at some point today, to gift. Cindy.
- December 18, 2011 at 1:21 PM
- Joanne said...
What lucky recipients! I love the idea of themed baskets with homemade gifts. This bread sounds delicious!
- December 18, 2011 at 1:30 PM
- Kim said...
I'm a huge fan of cake-bread because it's simple to prepare and it's so delicious. I love everything (almost) with apples...
- December 18, 2011 at 1:57 PM
- T.W. Barritt at Culinary Types said...
Yes, those festive loaves are a lovely finish to a gift basket! Hope you're enjoying the holiday preparations, Mary!
- December 18, 2011 at 5:37 PM
- Poornima Nair said...
This would make an awesome gift...love the combination of apples and walnuts!
- December 18, 2011 at 7:27 PM
- GLENDA CHILDERS said...
As I said last year . . . lucky neighbors.
The nice thing for me, is that this year I actually know some of my neighbors. YEAH.
Glenda - December 18, 2011 at 8:06 PM
- Chelsea said...
Anything apple and anything walnut sounds delicious to me! Lucky neighbors :)
- December 18, 2011 at 8:35 PM
- What's next said...
Lucky neighbors! Looks wonderful!
- December 18, 2011 at 9:41 PM
- Monet said...
I love how you have themes for your gift baskets. What a great idea! I usually just throw in a bunch of different treats together. I'm doing this next year! I hope you are having a relaxing Sunday, my friend. I'm about to begin a week of baking, traveling and celebrating with family. Much love and many blessings.
- December 18, 2011 at 10:32 PM
- Lauren @ hey, who cut the cheese? said...
This bread sounds really delightful! An excellent gift for friends =)
- December 19, 2011 at 12:56 PM
- France@beyondthepeel said...
I love homemade baked Christmas gifts. Should I give you my address? :)
- December 19, 2011 at 1:11 PM
- Amalia said...
I love anything with apples, but surprisingly I've never tried apple bread. Although it looks fantastic and I really want to make some! Your neighbors are going to love this :)
- December 19, 2011 at 1:13 PM


text:
There were 155,000 jobs added to public and private payrolls in December, the Bureau of Labor Statistics reported Friday morning.
That's right in line with economists' expectations and is another sign of steady, though modest, growth in employment. In November, employers added an estimated 161,000 jobs. The average monthly gain in 2012 was 153,000 jobs, BLS says. That's the same average as in 2011.
Meanwhile, the nation's unemployment rate held steady at 7.8 percent in December — BLS revised the November jobless rate, which it first estimated was 7.7 percent, to 7.8 percent. In December 2011, the unemployment rate stood at 8.5 percent.
We'll have more on the report and reactions to it as the morning continues, so be sure to hit your "refresh" button to see our latest updates.
Update at 9:45 a.m. ET. White House And GOP Reaction:
-- "While more work remains to be done, today's employment report provides further evidence that the U.S. economy is continuing to heal from the wounds inflicted by the worst downturn since the Great Depression. It is critical that we continue the policies that are building an economy that works for the middle class as we dig our way out of the deep hole that was caused by the severe recession that began in December 2007." (Allan Krueger, chairman of the president's Council of Economic Advisers)
-- "Too many Americans are still out of work and Washington has too much debt. Our oversized and overspent federal government is a drag on economic growth and job creation, and has burdened every American with a $50,000 share of its debt, and rising. This is the year we need to work together to solve these problems. In the coming months, the House will pass real spending cuts, meaningful reforms of the entitlement programs that are driving us deeper into debt, and a fairer, cleaner tax code. These are the keys to unleashing robust job growth and securing a better future for our children." (House Speaker John Boehner, R-Ohio, in a statement released by his office.)
Meanwhile, stocks are little changed in early trading on Wall Street.
Update at 9:15 a.m. ET. Where Jobs Were Added.
According to BLS:
-- "Health care employment continued to expand in December (+45,000)."
-- "In December, employment in food services and drinking places rose by 38,000."
-- "Construction added 30,000 jobs in December."
-- "Manufacturing employment rose by 25,000."
-- "Employment in retail trade changed little in December, after increasing by 143,000 over the prior 3 months."
Update at 8:55 a.m. ET. Some Early Analyses:
-- "This may be one of the most boring jobs reports in recent memory. The numbers were basically in line with expectations, stock futures are essentially flat and the report likely won't have much sway on what the Fed's thinking when it comes to future stimulus." (The Wall Street Journal)
-- "The pace of hiring by U.S. employers eased slightly in December, pointing to a lackluster pace of economic growth that was unable to make further inroads in the country's still high unemployment rate." (Reuters)
-- "Employers added workers in December at about the same pace as the prior month, and the unemployment rate matched a four-year low, showing sustained gains in the U.S. labor market even as lawmakers were struggling to reach a budget deal." (Bloomberg News)
Update at 8:50 a.m. ET. No Revisions To Jobless Rates That Drew Questions:
In the midst of the presidential campaign, when BLS reported in early October that the September jobless rate was 7.8 percent vs. 8.1 percent the month before, some of the Obama administration's critics wondered whether that number was true or not.
In today's report, BLS says the September figure still stands at 7.8 percent.
Update at 8:45 a.m. ET. For The Year:
-- The jobless rate edged down from 8.5 percent in December 2011.
-- Public and private employers together added 1.84 million jobs to their payrolls.
-- The employment growth was all in the private sector: 1.9 million jobs. Government agencies shed more than 60,000 jobs.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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Fresh Air Weekend highlights some of the best interviews and reviews from past weeks, and new program elements specially paced for weekends. Our weekend show emphasizes interviews with writers, filmmakers, actors and musicians, and often includes excerpts from live in-studio concerts. This week:
Adrian Younge: Looking Back To Move Hip-Hop Forward: Spaghetti Westerns, Philadelphia soul, opera and the Wu-Tang Clan all come together in the music of Adrian Younge. He has produced and composed two new albums — one with William Hart, the lead singer of The Delfonics, and another with rapper Ghostface Killah.
'Frankenstein's Cat': Bioengineering The Animals Of The Future: Science journalist Emily Anthes talks about how scientists are engineering mice with tumors and working to create pigs that can grow organs for human transplant and insects that could serve as drones for the military.
Tegan And Sara Reach Out To New Audiences With 'Heartthrob': The twin sisters from Canada depart from their indie singer-songwriter roots with their latest album. The music on Heartthrob is often loaded with a carefully articulated sense of doubt that Tegan and Sara suggest needs to be shaken off through a triumph of the pop-music will.
You can listen to the original interviews here:
Copyright 2021 Fresh Air. To see more, visit Fresh Air.


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Please enter a postcode below to view the Desirability Index Score for a postcode. |
Moving house is incredibly exciting. But it's also incredibly risky too.
Naturally, you'll want to discover ANYTHING that may deter you from moving to the area - before you move house.
Your new neighbourhood might have a high level of burglaries, unacceptable unemployment rates, poor house price trends, or inadequate schools.
You might think you can cope with one or two negative aspects of a neighbourhood, but what if there are more things you don't know about?
Our Homebuyer Reports will tell you EVERYTHING about the neighbourhood, to help you decide it is suitable for your and your family, and to ensure that you don't regret moving to the area.
Our job is to tell you all the good things - and the bad things - about your new neighbourhood, to take away the risk of moving.
To download your report, enter your postcode into the space provided.
Moving house is one of the riskiest - and most expensive - things you'll do in your life.
After you move to a new house, you might discover problems with the property itself. Most property problems are able to be fixed. But move to the wrong neighbourhood and there's nothing you can do, apart from packing up and moving house again.
A survey by home security experts Yale found that of the 50 biggest concerns that a typical homebuyer has, 22 of them are about the neighbourhood, rather than the property itself. Most of those concerns, such as crime rates, environmental factors, declining house prices, access to essential amenities, proximity to good schools etc. are out of your control.
Our reports take the sting out of moving to a bad neighbourhood by providing you essential insight and information for the area you're moving to - right down to street level.
Your estate agent may give you their opinion of your new neighbourhood, but they quite often leave out the negatives in the hope of enticing you to purchase the property.
Relying on a local report from a conveyancing firm will only give you half the story. You can trust a ZoomLocal Neighbourhood Report to give you an unbiased analysis of any postcode in England or Wales.
We don't hide the bad stuff, meaning you get the big picture about your new neighbourhood, giving you the opportunity to pull out of a purchase before it's too late.
All this information is packed into a 50-page postcode report - each one is unique and tailored to the neighbourhood you're interested in learning about. Each contains a huge amount of data aggregated from around 80 official (as well as our own) databases, including statistics from the Office for National Statistics, Census data, Ofsted, data.gov, Highways Agency, Land Registry and many many more. Researching all this information would take hours by yourself.
Each report is crammed full of essential information designed to help you decide if the neighbourhood is suitable for you and your family. You'll get 50 pages of information to help you research the neighbourhood fully, including:
For a comprehensive list of information contained in a ZoomLocal Neighbourhood Report, see below.
Sorry, ZoomLocal Neighbourhood Reports are temporarily unavailable while we make improvements.
We're currently updating our databases to include Census 2021 data, which will make our reports more insightful, up-to-date and reliable than ever before.
Feel free to download a free Snapshot report below, which uses Census 2011 data.
We apologise for the inconvenience, but we're looking to relaunch our brand new neighbourhood reports later in the year.
Here's a few things that people have been saying about our ZoomLocal Reports:
That report is insanely detailed, how you pull all that together makes my brain cell hurt!Jan Minihane - Healthy Perspective
The reports are very in depth and I wish I had this service when I moved 18 months ago!Katie Bell - Brand Identity Queen
Amazing, and really detailed. When I used to buy property I would have welcomed a resource this thorough.Lindsey Sharrat - Consultant and Writer
Selling a property is becoming increasingly difficult in the current political and financial climate, and often takes longer than you'd anticipate. It's also stressful - not just for you, but your family too.
When you download a ZoomLocal Neighbourhood Report we'll also give you a copy of our eBook, "Sell Your House Successfully", which contains tips, tricks and advice how to sell your house quickly and easily.
* Sorry, we don't have the data to produce any Scottish reports just yet. We're still in the process of collecting demographic data for all Scottish postcodes. We should be able to offer this in 2019. Please accept our apologies.
Browse some of the pages inside our 50+ page ZoomLocal report and see for yourself how we can help you discover the good, the bad and the ugly.
Use the 'Prev' and 'Next' buttons to flip through the pages.
Our 50-page neighbourhood reports are jam-packed with essential information designed to help you discover if a neighbourhood is suitable for you and your family.


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Sunday, September 21, 2008
Weekly Menu 9/22 - 9/27/08 & A Giveaway!
We've put together this little package of treats from here in Minnesota.
* Wild Rice - This is the real stuff folks, naturally grown & hand harvested.
* Wee Willy's Barbecue Sauce - I know a barbecue sauce from MN?! But this one is so good Bon Appetit wrote it up in their barbecue issue this year.
* Scandinavian Blend Coffee from European Roasterie - Even though the beans aren't grown locally the roster is in MN yet has a wonderful global view.
* B.T. McElrath Harvest Moon Truffles - Handcrafted chocolates from a company housed in the original Betty Crocker R&D space.
Just leave a comment on this post including an email address where we can reach you. On Saturday we'll use the random number generator to pick a winner. (Sorry, we can only ship to the US & Canada.)
Now on to Menu Planning Monday....
This head cold I've had since last Tuesday night continues to linger & has really sucked all of my creativity in the kitchen away. Its also seems to make me craze chicken dishes...
Chicken Curry - I think we're going to try making up our own version of curry this week, we'll see how it goes. - RESULT - I think I might finally be on the right track when it comes to making my own curry.
Roast Chicken - I need some cooked chicken later in the week so that's the perfect excuse to have Matt roast one for dinner.
Chicken Fennel Pot Pie - Matt is traveling part of this week & I thought I'd use some leftover chicken to make myself a little pie.
Vegetable Tart - Looks like this week's CSA box is going to have lots of good things for me to put in a tart.
White Bean & Chicken Stew - Something I have in my head based on some chicken thighs we got on sale. I'm thinking a nice slow long cooker here.
I want to experiment some more with savory bread pudding & am thinking of a fennel, fig & goat cheese version (basically because I have fennel bread & goat cheese with figs in it). We'll thaw one of the containers of freezer pickles later in the week & report of how they turned out.
This weeks cupcake flavor is still a bit up in the air but I'm leaning to an Asian Plum flavor.
45 comments:
- Deborah said...
How funny - there was just a post on Equal Opportunity Kitchen that had wild rice stuffed peppers, and I was thinking that I don't think I've ever had wild rice before!
Congrats on 300 posts. I just hit 300 not long ago. Isn't blogging fun!! - September 22, 2008 at 10:55 AM
- Jen said...
How exciting-- everything looks so good. My email is firstname.lastname@example.com and I've got my fingers crossed for the random number...
- September 22, 2008 at 11:25 AM
- KariH said...
It was great meeting you at the Cookin' MN meetup! I look forward to your chicken curry recipe (if it pans out) as I love curry and have been making these chicken style seitan cutlets (http://yellowroserecipes.com/) that are terrific.
I have been enjoying reading your past postings and all your food looks delicious.
-Kari - September 22, 2008 at 11:40 AM
- Brilynn said...
I always think menu planning is a good idea, but I never do it...
What kind of icing would you go with on the asian plum cupcake? - September 22, 2008 at 12:01 PM
Wow 300 posts!I am looking forward to seeing the pot pie.
- September 22, 2008 at 12:08 PM
- Elle said...
Everything sounds delicious--but especially the chicken pie. I've been tossing the idea to make one around for 3 weeks now. Gotta get my tail moving on that one.
- September 22, 2008 at 12:19 PM
- Sara said...
You should try roasting the chicken in your crockpot! Its so easy and is so moist and flavorful - the only way I roast chicken anymore.
Would love to be in the drawing... firstname.lastname@example.com. - September 22, 2008 at 1:15 PM
Thought of you today while making a grilled cheese sandwich. I've enjoyed all your recipes and what you have done with your CSA's. Keep up the good work.....
- September 22, 2008 at 1:29 PM
- Amy said...
I love reading your blog and seeing all the good things that you make. Congrats on 300 posts!
- September 22, 2008 at 1:38 PM
It's always great to read a blog from a foodie, but I love that I get ideas on how to use items in the HVF CSA. Plus, who can resist the weekly cupcake. Keep up the good work and I'll keep reading! email@example.com.
- September 22, 2008 at 1:50 PM
- AmyRobynne said...
Thanks for your blog! As a fellow HVF person, it's great to see what someone else does with it.
amyrobynne at gmail.com - September 22, 2008 at 2:06 PM
- Jersey Girl Cooks said...
Congrats on your 300th post! I love reading your blog. What nice things to give away.
- September 22, 2008 at 2:28 PM
- Stacy and Brian's Adventures in Life said...
I just had a 300th post give-away too! Congratulations! We love your site. Stacy
firstname.lastname@example.com - September 22, 2008 at 2:45 PM
As another HVF subscriber, it's nice to see a local blog. I've let my blog fall by the wayside. I'm hoping to start posting new things soon. email@example.com
- September 22, 2008 at 3:26 PM
- Frugal Finds said...
I am hoping to win!!!
- September 22, 2008 at 4:21 PM
- Jill Schams said...
Just found your blog the other day- I love it! We live in La Crosse, Wisconsin- just a few hours south of you (and pretty close to Viroqua, where your CSA boxes come from!) Browsing through the past posts, I noticed that you once drove Radiohead around Minneapolis- how in the heck did you manage that! My husband is a huge Radiohead fan, and is completely jealous!
Anyway, I look forward to many more posts and delicious looking food! Thanks!
Jill in La Crosse
email@example.com - September 22, 2008 at 4:37 PM
- Mary said...
As a fellow midwest resident I get much the same items in my farm box, have the same weather so am always looking for seasonal yummy ideas. I enjoy reading the blog!
- September 22, 2008 at 5:05 PM
- chelefin said...
We get the HVF box too! I look to you first for ideas for the week.
- September 22, 2008 at 5:22 PM
- Debbie said...
I live in Nevada. Even tho, we are the "gambling" state, I have never won a thing. Must be because I never gamble. hmmm.
But, I've decided to take a gamble on your give-a-way and stick my name in the drawing!
Plus I really want to try the BBQ sauce.
my e-mail address is
my fingers are crossed. :~)
PS hooray for you..sticking to food blogging that long!! I'm envious. - September 22, 2008 at 5:53 PM
- TNelson said...
count me in as someone who would love to win these wonderful items. We love rice and I'm always interested in trying a new BBQ sauce. Sara (commenter from earlier) I'd love to see that crockpot roast chicken recipe. I've made note of your blogsite and I'm heading over there to take a look.
Congratuations on your 300th post!
Trish - September 22, 2008 at 6:22 PM
- TNelson said...
Can someone tell me how you get your pictures or avatars to attach to your comments? I've been wondering that for awhile...
Trish - September 22, 2008 at 6:23 PM
- LaFleur said...
I love the weekly cupcake! Not often you can get small batch baking recipes :) Congrats on the 300 posts! suzee at ricklafleur dot com.
- September 22, 2008 at 6:33 PM
- TS of eatingclub vancouver said...
Am also a little sick. =(
Anyway, I love the name WEE WILLY! Teehee, so cute.
(Wow, 300 posts.. a year and a half!) - September 22, 2008 at 7:55 PM
- Vicki said...
Congrats on 300 posts! Looking forward to 300 more :)
- September 22, 2008 at 8:24 PM
- Shannon said...
Wow! 300 posts! I think I'm only up to 22 or so now :)
The drawing is definitely too good to pass up. email@example.com - September 22, 2008 at 9:09 PM
Great menu! The pot pie sounds especially yummy. I love comfort food. :) The savory bread pudding sounds interesting.
kamailesfood(at)gmail(dot)com - September 22, 2008 at 11:10 PM
Awesome giveaway...
I have been craving chicken too...and made for dinner curry chicken and sweet potatoes in the crockpot with coconut rice.
It was delish.. - September 23, 2008 at 2:47 AM
Regards from Scandinavia! What a great blog you have! I am so curious about the frozen cucumber - pls let us know how they were! The cucumber season is just ending and this would be a perfect way to maintain some summer flavours.
- September 23, 2008 at 7:47 AM
- Cathy said...
Yummy! I would love to win!!!
- September 23, 2008 at 8:18 AM
congrats on your 300th post!
i love reading your posts for delicious recipes :)
(firstname.lastname@example.com) - September 23, 2008 at 10:49 AM
- Kimi said...
I am sooo jealous of your CSA box! None to be found here :(
keeping my fingers crossed for the drawing!
firstname.lastname@example.com - September 23, 2008 at 12:01 PM
I am enjoying your blog immensely.
nwdiscgolfer at mac dot com - September 23, 2008 at 2:32 PM
Congrats on your 300th post.
I found your blog thanks to your bacon and dark chocolate cupcake recipe.
firstname.lastname@example.com - September 23, 2008 at 4:51 PM
- Z said...
Well, I'm in Switzerland and wild rice is SOOO expensive over here that I'm wondering if we could work out a trade of sorts separately? Anything you want from here? :-)
Congrats on the milestone!
basedinvilligen.blogspot.com - September 23, 2008 at 5:27 PM
I'm a huge fan of your blog. I've made more recipes from here than anywhere else. All of them have been home runs and are super no fail. I can't wait to try freezer pickles. I love wild rice too. Thank you for such a great blog and congrats on 300.
- September 23, 2008 at 6:20 PM
- giz said...
Very cool indeed - I'm so curious about the wild rice (since I just posted Manitoba wild rice) to see if they're similar.
- September 23, 2008 at 7:34 PM
- Leslie said...
300 posts???WOW thats great!!!
Thanks for you comment on my Oreo Turkeys! My kids LOVED them! - September 23, 2008 at 7:54 PM
- Topher said...
congrats on 300!
zekks at yahoo dot com - September 23, 2008 at 8:12 PM
I'm a sucker for a giveaway :-) Congratulations on the 300th post! I wish you many many more!
allen at eatingoutloud dot com - September 23, 2008 at 9:10 PM
- Ranee @ Arabian Knits said...
The curry looks really good. If you are looking for ideas for the white bean and chicken stew, I make mine with onions, garlic, potatoes, celery, the beans, chicken broth, lots of thyme, chicken, and I add a little cream and sherry at the end.
I love your giveaway. I am all over regional food. The e-mail tied to this account is live. Thank you! - September 24, 2008 at 3:45 PM
- Lori said...
How nice is that? Wow 300 posts. Good for you. You always have such great food too. You can count me in for your drawing, great stuff there! lipsmackerz at gmail.com
- September 24, 2008 at 4:43 PM
- Jess said...
I love visiting throughout the week - so many good ideas! I'm making the Dark Chocolate-Bacon Cupcakes you posted a long while back for a going away party next week.
I can't resist entering for the giveaway! My email is email@example.com! - September 25, 2008 at 1:13 PM
This is a terrific blog...I just can't think of much to do with my CSA box these days. Thanks so much for the ideas.
And for the give away--tanannie2 at yahoo.com - September 25, 2008 at 3:07 PM
- Alexandra said...
I love your blog. I think my favorite post is when you went to the fair. I also liked blueberry basil cupcakes.
alex.k.scanlon at gmail dot com - September 26, 2008 at 10:35 AM
- shampoo said...
I can't wait for 301!!! Congrats!!!!
email@example.com - October 2, 2008 at 6:14 AM


text:
Scratch & Sketch
The popular Scratch & Sketch™ series is fun for kids, tweens, teens, even adults! Scratch away the black coating on each page to reveal patterns, swirls, and holographic colors, making images appear like magic! Shrink-wrapped with a wooden stylus for drawing on black-coated paper. 64-page book includes 20 scratch-off, 20 illustrated, 20 sketch pages. 6-3/8" wide x 8-1/2" high; wire-o bound hardcover.


text:
Winter Mesh Pool Cover Inground 16X36 Rectangle Swimming Pool with Water Tubes. All Arctic Armor rugged mesh covers have a 5' overlap with loops every four feet to secure water bags. Corner grommets allow for extra tie down in windy areas. Rugged double stitched hems are triple reinforced for strength. Includes 14 heavy duty (18 gauge) double water tubes.
8 feet in length each. Pool Size: 16x36ft / Cover Size: 21x41ft. Our rugged mesh cover makes spring clean-up a breeze.
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text:
Nathan Eovaldi (1-1, 2.05) vs. Jhoulys Chacin (10-10, 3.49).
Rookie revelation Eovaldi leads the Dodgers as they go for a Rockies sweep, but don't expect him to pitch deep into the game, as the Dodgers are closely monitoring his pitch count. Do expect 31/33 man Matt Kemp to continue being awesome, and expect James Loney to continue to cause awesome amounts of bafflement among Dodger fans.
Sax and I will be at today's game, so ping us if you want to say hi. Better yet, just shout out our names — we'll hear you.


text:
I have been wanting to try making a souffle for a while now. They have seemed a bit intimidating and I had been holding off but when I saw this recipe for an asparagus souffle I just had to try it. I had a lot of fresh local asparagus and this sounded like a perfect way to enjoy some of it. I cut the recipe back a bit as I only had 4 ramekins. I was not sure if playing with the ingredient ratios was a good idea given that souffles are supposed to be a bit challenging to make. This souffle is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites. I have made bechamel and beaten egg whites several times so the souffle actually came together fairly easily. The ramekins that contain the souffle are in hot water while cooking and this is called a bain marie. I was pleased to see that the souffles puffed up nicely while cooking and I pulled out my camera right away. The souffle deflated quite quickly as I was taking pictures. Souffles are even harder to photograph that melting ice cream! The asparagus souffles were super light and fluffy and moist and good! They did not end up with the dark green colour that I was hoping for but they were really tasty. I think that the next time I make them I will use more asparagus. I really enjoyed the souffle and I now look forward to experimenting with different flavours, both savoury and sweet.
Asparagus Souffle
- 4 ramekins
- 1/4 cup bread crumbs
- 1 cup asparagus (cut into one inch pieces)
- 1 teaspoon butter
- 1 shallot (chopped)
- 1 clove garlic (chopped)
- 1/2 teaspoon thyme (chopped)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup whole milk
- 1/8 teaspoon nutmeg
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg yolks (lightly beaten)
- 1/2 cup parmigiano reggiano or gruyere cheese (grated)
- 2 egg whites
- Butter and coat the ramekins with the bread crumbs.
- Boil the asparagus until just tender.
- Run the asparagus under cold water to stop the cooking process.
- Melt the butter in a pan.
- Add the shallot and saute until just tender, about 3-5 minutes.
- Add the garlic and thyme and saute until fragrant, about 1 minute.
- Puree the asparagus, and shallots in a food processor.
- Melt the butter in a small sauce pan.
- Add the flour and stir to mix.
- Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens.
- Add the cheese and mix it in as it melts and remove from the heat.
- Mix the cheese mixture and asparagus mixture together.
- Beat the egg whites in a bowl until just stiff.
- Fold the egg whites into the cheese and asparagus mixture.
- Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins.
- Bake in a preheated 400F/200C for 10 minutes, reduce the heat to 350F/180C and bake for another 15 minutes.
Molten Chocolate Cake
Asparagus in Gorgonzola Sauce
Strawberry Souffle
Raspberry White Chocolate Lava Cakes
Dark Chocolate Lava Cakes