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The Quickening of Time with the Most Modest Woman in Music.
Kathryn Williams is by no means a novice, and her eighth studio album, The Quickening, keeps experimental innocence alongside accomplishment. The whole record aims to explore the "small, beautiful things about life, and quiet feelings." Whereas before Williams "invented characters", she now sees herself in the songs, giving them vulnerability, honesty and sometimes darkness. Pushing past the infatuation, Williams explores "slow-burning" love instead, purposely ignoring the technique "taught in stage school about how to make people feel emotional" and trying to instil these emotions in her audience in a more honest and sincere way. Wanting and Waiting deals with the day-to-day longings of a connection. However, "being so good at unrequited love over the years" means she had to imagine being on the other side of the world, in order to portray the emotions, which are inherent within the track.
The recording emphasises Williams' sole focus on singing while the band plays around her, giving her "the opportunity to really get into the songs and a real focus to concentrate on what [she] was trying to say." The entire album was recorded in four days at Bryn Derwen Studio in North Wales, Williams muses: "All live, in three takes maximum." The quiet feelings Williams wanted to portray embody themselves in the location as "the place often felt like it has just taken a breath out, had a sigh." The organic nature of the production reiterates the sense of real time passing. This theme is echoed in the album artwork, which depicts a dolls-house that was made by Kathryn's grandfather. The project was never finished before he died and remained in William's parents loft for 20 years. "It has the element of decay, of time passing, that even dolls' houses can become derelict over time." There is a beautiful contradiction in the passing of time in the toy house, and the standstill within it that followed her grandfather's death.
This almost invisible imprint of an event upon a place is dealt with through themes of travel. 50 White Lines, the opener, re-imagines a journey as a couple's escape, while a male voice counts the white lines throughout the song. They progress on their flight from city to city, through places where people are living their whole lives that they have briefly touched by passing through. Black Oil is perhaps the sparsest track, a reflective lament accompanied by a piano and harmonising chorus singing: "I thought it was night, but the birds were head to toe in black oil." Just a Feeling incorporates satisfying acoustic guitars and a heartbeat-like drumbeat that contrasts with the more melancholy songs on the album.
Speaking with Kathryn, it's impossible to ignore the connections with femininity and her responsibilities as a woman in the music industry. The title of the record, The Quickening, is an allusion to "first flutters of pregnancy." It is about something growing inside you, and the feeling you get when you grow older and of time passing. Williams has embraced the natural role of being a mother by "balancing it and making it work. I don't like saying it's much harder for women in a 'jumping on the bandwagon' way, but venues and touring and studios are male dominated spaces, which I didn't notice before." This balance has helped to perfect her sound over eight albums, yet she is still reserved about her talent. You get the impression she just doesn't know quite how good this record is, and it's the perfect album to see out the winter.
The Quickening was released on 22 February 2010, followed by a UK tour. www.kathrynwilliams.net.
Sophie Gordon


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Toyota, BMW working on new battery technology
Toyota Motor Corp. and BMW Group are working together on next-generation batteries for green vehicles called 'lithium-air' as their collaboration, first announced in late 2011, moves ahead in fuel cells, sports vehicles and other fields. But both sides said Thursday the partnership will not involve a capital alliance while spanning a wide range of technologies for green vehicles.
The Japanese and German automakers aim to complete a fuel-cell vehicle system by 2020, and a concept for a mid-size sports vehicle by the end of this year. They will also work together on developing lightweight technologies such as composites, which will help make cars greener.
Trending Cars
Joint research will be started to develop a lithium-air battery, which will be more powerful than the current lithium-ion batteries used in electric vehicles, they said. The technology, which other automakers are also working on, will allow a major part of the battery's energy-making process to come from the oxygen in air.
BMW AG board member Herbert Diess told reporters the cooperation will help both companies boost competitiveness in new technologies.
'We really share the same vision,' he said at a news conference in Nagoya, central Japan, live-streamed at Toyota's Tokyo office.
Toyota Vice Chairman Takeshi Uchiyamada said working with BMW will allow for a much faster development as they pool their resources.
He said the companies share a corporate culture and they have built trust over the last year. An agreement to work on technologies together was signed in June last year.
BMW, known for its strong design and sporty cars, could be a good match for Toyota, reputed for innovation and solid engineering but sometimes criticized as making dull cars.
Global automakers are forging such partnerships to become more competitive.
French carmaker PSA Peugeot Citroen and General Motors Co. of the U.S. have a deal to share in purchases of parts and services to cut costs. Toyota already has a joint venture with Peugeot Citroen to make small cars in Europe.


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February is American Heart Month, and unfortunately, most of us know someone who has had heart disease or stroke. Cardiovascular disease is the leading cause of death in the United States. These conditions are also the leading causes of disability preventing people from working and enjoying family activities.
However, we can fight back against heart disease and stroke. The CDC and other parts of the US government have launched Million Hearts, to prevent the nation's leading killers and empowering everyone to make heart-healthy choices.
What is Million Hearts?
Launched in September 2011 by the Department of Health and Human Services, Million Hearts is a national initiative that aims to prevent 1 million heart attacks and strokes in the U.S. over the next five years.
What Million Hearts Means to You:
Heart disease and stroke affects all of our lives, but we can all play a role in ending it. Prevention starts with everyone. Protect yourself and your loved ones from heart disease and stroke by understanding the risks and taking these steps.
Together, we can all be one in a million this Heart Month and every month. Learn more about Million Hearts.
This information is from www.cdc.gov.


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Reading PDFs on the Kindle Fire
written by Walter Bright
December 02, 2011
I've read a lot of reviews of the Kindle Fire, and they don't discuss something very important to me — reading PDF files on the Fire. I bought one anyway in the hopes that it would do a good job of it. Here's my review on it (other aspects of the Fire are well covered by the other reviews).
Why PDFs?
I'm a bibliophile. I have thousands of books (including great piles of obsolete programming and tech manuals). The problem is the sheer size and weight of them — I cower at the prospect of moving. I'm also a hoarder, and so am unable to throw them away. So I decided to scan them, which would enable me to throw the physical book away, and yet satisfy my hoarding compulsions. Plus, there are all the other benefits of a digital version, which you all know and I won't bore you with.
Scanning is straightforward and fairly quick. I slice off the spine with a stack slicer from ebay, and run the result through a hopper-fed scanner. It takes about 5 minutes for a regular paperback. It then takes an hour for the scanning software to do the OCR, but it does that unattended so that doesn't suck any of my time.
Unfortunately, the OCR makes enough mistakes that it becomes annoying to read the OCR'd text. It isn't worth correcting the text, either, for a once-through read. OCR'ing also loses all the formatting. (But I OCR anyway just so I can grep for text.)
(My friend Brad gave me a great tip about proofreading OCR scans: scan it and OCR it twice at two different resolutions, so each OCR will make different errors. Run the resulting two files through your favorite difference merger (I like meld), and you'll be able to quickly fix 90% of the errors.)
I prefer the resulting PDF as a series of images of the book's pages. 300 dpi, black and white does the trick nicely.
On my older eink Kindle 3, though, reading the PDFs is a bit klunky. The screen is a tad too small, and the zoom was more or less unusable. Switching it to landscape mode did work tolerably well, but only with pocketbook sized pages. Anything larger was hopeless. I was anxious to see how the Fire stacked up.
Getting the PDFs onto the Fire was easy. Just plug a USB cable into a Windows box, and use drag-and-drop. No iTunes or other special software is required. The PDFs go into the "Docs" section. Unfortunately, you'll have to supply the USB cable. The one from the Kindle 3 will work. There doesn't seem to be another way to get PDFs onto the Fire, as 30Mb files cannot be emailed to it, and the Fire cannot browse shared files on a LAN.
Opening the Docs section on the Fire shows them arranged on the shelves of a "bookshelf". They show up as white squares with the name of the PDF in black text on the white squares. Many PDF browsers will show the first page of the PDF as the icon for the file, but not the Fire. Just a white square.
Tapping on the square will open the PDF file. It fills the whole screen with no borders or controls. Tapping on the left or the right edges will move backwards or forwards through the PDF. Finger swiping works, too, but it's laggy and slow. Back to the tap.
The great news is that extra inch of screen size over the Kindle 3 makes a huge difference. Pocketbook images look nice & readable. Examining the rendered text under a magnifying glass shows that the renderer will smooth out the black & white jaggies by putting in a few grey pixels. The Kindle 3 does that, too, but does a slightly better job of it. Text at the same resolution looks marginally better on the Kindle 3.
Pinch to zoom works too (yay!), but it felt somehow wrong compared with pinch to zoom on an iPod. It took me a while to figure out why.
- The obvious difference is zoom is smooth on the iPod, but a little herky-jerky on the Fire.
- On the iPod, when zooming, the zoom centers around the stationary finger and the moving finger enlarges it. On the Fire, the zoom centers around the center of the screen, always, no matter which finger moves.
- On the iPod, moving both fingers also moves the image. On the Fire, moving the image is done separately — take both fingers off, put one on, then push the image around.
2 and 3 show that on the iPod, zooming works just like putting two fingers on a stretchy piece of paper, and moving and resizing it around. The Fire simply does not work like that — the paper does not 'stick' under one's fingers. Zooming and recentering requires two separate operations, not one combined one.
On the good side, it does work and it does get the job done.
I've been enjoying reading books on the Fire. I do get a little more eyestrain than using the e-ink Kindle, but I expected that. Reading on the Fire works best in low-light conditions, the e-ink is best in bright light.
While my review might seem a bit critical, on balance I am very pleased with the Fire and its PDF reading abilities. The few issues should be addressable with software fixes, and I hope Amazon will do so. Meanwhile I'll be scanning in the next box of books from the attic.
Thanks to Brad Roberts for helpful comments on this article.


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Wednesday, February 16, 2011
Glazed Lemon Chicken
From the kitchen of One Perfect Bite...There is a logical progression that's led to lemon chicken being featured here tonight. Briefly, we've decided to postpone our trip to Egypt, and while discussing other destinations the topic of airports, carriers and comfort came up. We travel a lot and have become fairly expert in identifying airport restaurants that offer consistently passable meals to travelers. I'm sure you have a list of your own, but at the top of mine is the Panda Express, mainly because I like their orange chicken. I've found that no matter where I am, its taste and heat never vary, and while that might be off putting when you're home, it's a blessing when you're traveling. I was able to find a copycat version of their recipe for the chicken I like, but I couldn't use it because the Silver Fox doesn't share my love of orange entrées. I decided to do a flavor swap and came up with a slightly Asian lemon chicken that we both enjoy. This is not like the cloyingly sweet lemon chicken that you're served in Chinese restaurants. There is a hint of sweet, but that is more than balanced by the tart, slightly acidic flavor of the lemons in this recipe. I'll be featuring more lemon desserts this week, but I thought a real meal might be nice, too. I think you'll enjoy this. Here's the recipe for Lemon Chicken.
Glazed Lemon Chicken...from the kitchen of One Perfect Bite inspired by Panda Express
2 pounds boneless, skinless chicken thighs, cut in bite-sized pieces
1 large egg
1-1/2 teaspoon salt
Pinch of white pepper
2 tablespoons vegetable oil, divided use + vegetable oil for deep frying
1/2 cup + 1 tablespoon cornstarch, divided use
1/4 cup flour
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes, crushed
1/4 cup chopped green onion
1 tablespoon rice wine
1/4 cup water
1 teaspoon toasted sesame oil
1-1/2 tablespoons soy sauce
1-1/2 tablespoons water
1/3 cup sugar
4 tablespoons rice wine vinegar
1-1/2 tablespoons lemon juice
Finely grated zest of 1 large lemon
1) In a large bowl, mix together egg, salt, pepper, and 1 tablespoon of oil. Mix well. Stir in chicken pieces.
2) In medium bowl, stir together flour and 1/2 cup cornstarch. Add chicken pieces, tossing to coat.
3) Heat oil for deep frying in a wok or deep fryer to 375 degrees F.
4) Add chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove chicken from oil with tongs and drain on paper towels.
5) Clean wok and heat for 15 seconds over high heat. Lower to medium high and add reserved 1 tablespoon oil.
6) Add ginger and garlic and stir try until fragrant, about 10 seconds.
7) Add red pepper flakes and green onions, then the rice wine, stirring for a few seconds.
8) Add lemon sauce and bring to a boil. Add cooked chicken, stirring until well incorporated.
9) Stir reserved 1 tablespoon of cornstarch into 1/4 cup water and add to chicken. Heat until sauce has thickened.
10) Remove from heat and stir in sesame oil. Serve immediately. Yield: 4 servings.
You might also enjoy these recipes:
Mixed Noodle Stir-Fry with Crispy Pork - Adora's Box
Vegetable Lo Mein - Chef In You
Easy Orange Peel Chicken with Sticky Rice - $10 Buck Dinners
Chow Fun - One Perfect Bite
Orange Chicken - Carrie's Sweet Life
Easy Chinese Pork and Leek Dumplings - Comfort Bites
Chinese Pork Ribs with Black Bean Garlic Sauce - Very Culinary
80 comments :
- Umm Mymoonah said...
Hmmm, the glaze looks so shiny and lovely, love the flavours of the chicken.
- February 16, 2011 at 3:03 AM
- Priya Suresh said...
Yumm, inviting lemon glazed chicken, makes me hungry..
- February 16, 2011 at 3:51 AM
- Asteri (Maria) said...
I love your dish!!!
Cheers - February 16, 2011 at 4:05 AM
- Three-Cookies said...
This looks good, the really sweet ones from the restaurants are a tad too sweet sometimes
- February 16, 2011 at 4:25 AM
- Ana Rita Marreiros said...
I'm suspetting that i would like this one!
It looks so shiny and tasty...
Rita - February 16, 2011 at 5:00 AM
- Jan said...
Oooh yum this does look good!
- February 16, 2011 at 5:50 AM
- BonjourRomance said...
This sounds good, I'm definitely trying it this week!
Thanks for sharing.
Mimi - February 16, 2011 at 5:59 AM
- Martha said...
It looks wonderful and I will have to try this sometime. You're recipes are always sooo good --
- February 16, 2011 at 6:58 AM
- Clint said...
First of all, good decision to postpone the Egypt thingie.
I like my glazed lemon chicken with garlic mashed potatoes and a nice dry, white wine. This looks great! - February 16, 2011 at 7:32 AM
- Kim said...
WOW! This chicken would certainly please us! I like it! Love lemon a lot!
- February 16, 2011 at 7:34 AM
- Ma What's 4 dinner said...
Mmmm, look so good! I'd love a big bowl of that right this second.
Lots of yummy love,
Alex aka Ma, What's For Dinner
www.mawhats4dinner.com - February 16, 2011 at 7:44 AM
- Unknown said...
Mary, the chicken looks fantastic. Love the glow from the lemon glaze.
Have a great day. - February 16, 2011 at 7:44 AM
- Blog is the New Black said...
Love lemon chicken- looks awesome!
- February 16, 2011 at 7:44 AM
- Barbara said...
Ah yes, Mary, I think postponing your trip to Egypt might be a advisable.
I'm on a lemon kick right now too. Actually, am almost always on a lemon kick. This dish looks marvelous. - February 16, 2011 at 7:49 AM
- Diana's Cocina said...
Your Glazed Lemon Chicken sounds delish. It could easily become one of my favorites! It looks so flavorful.
- February 16, 2011 at 7:56 AM
- Yvonne @ StoneGable said...
I should always eat before coming to your delicious site! You make me hungry! This recipe is a must make.
Look for this in an upcoming StoneGable menu! Wow~ I can't wait to make this! Thanks.
xo Yvonne - February 16, 2011 at 7:56 AM
- Diane said...
I love anything with lemons in it so this has to be good. Diane
- February 16, 2011 at 7:59 AM
- Stephanie said...
That looks and sounds amazing, Mary! I actually just had Trader Joe's mandarin orange chicken, which is tasty in its' own right, but your lemon glazed chicken is looking better and better with every passing second! :-p There is, of course, nothing better than the homemade stuff!
- February 16, 2011 at 8:08 AM
- Unknown said...
I love Panda Express for exactly the same reason!! I love this idea! Though I do like the sweet lemon chicken you can get at restaurants, I LOVE tart lemon flavor. I bet this is amazing!!
- February 16, 2011 at 8:09 AM
- Carol said...
I've never had Panda Express, but I would order your Lemon Chicken any time, it looks fantastic!
- February 16, 2011 at 8:24 AM
- Unknown said...
I don't even know what to say about this photo and recipe! I feel like I must have this right now!
The technique is spot on w/the "velveting" and love that you mention the dish is not overly sweet! Good to know! Thanks Mary! - February 16, 2011 at 8:28 AM
- Karina said...
Wow does that look amazing..better'n Panda Express for sure!
- February 16, 2011 at 8:34 AM
- Karen said...
Mmmm, this looks WAY better than anything from Panda Express! Just looking at the picture makes my stomach growl... Sorry your trip to Egypt didn't work out. We had a trip to Turkey planned last year that had to be canceled when the unpronounceable Icelandic volcano wouldn't stop erupting.
- February 16, 2011 at 8:42 AM
- lena said...
although i love eating this dish, i've not tried cooking this. I'm sure yours taste as good as the ones in chinese rest, maybe even better!
- February 16, 2011 at 8:58 AM
- Deana Sidney said...
I do make orange chicken quite a bit but lemon is my favorite flavor... thanks for the recipe, I can't wait to try it... who would have thought airport food could inspire!
- February 16, 2011 at 8:58 AM
- Cathy said...
Perfect timing, Mary. I took chicken thighs out of the freezer yesterday for another recipe and will use them today for this wonderful recipe. I would choose lemon over orange as well. Panda Express can be a bit too sweet for me so making this lovely dish at home will solve that problem.
- February 16, 2011 at 9:23 AM
- Claudia said...
I do like orange-chicken, lemon-chicken - who knows - maybe I would love grapefruit chicken? The flavors are grand and it is oh so pretty!
- February 16, 2011 at 9:34 AM
- Sunanda said...
OMG! what a wonderful chicken dish..nice presentation
- February 16, 2011 at 9:39 AM
- Elaine said...
I get the orange chicken every single time I go to Panda Express and you are right it always tastes the same no matter what Panda Express you order from. I have tried lemon chicken at Chinese restaurants and haven't cared for it because it usually is way too sweet. This recipe looks and sounds so good.
- February 16, 2011 at 10:01 AM
- Susi's Kochen und Backen said...
I've been looking for a good, not too sweet recipe for lemon chicken for a long time. So thank you for posting this, it sounds and looks heavenly :o)
- February 16, 2011 at 10:11 AM
- Sushma Mallya said...
love the glaze on it,perfect one
- February 16, 2011 at 10:13 AM
- Receitas para a Felicidade said...
Looks delicious this chicken Mary, like always,
kisses... - February 16, 2011 at 10:13 AM
- Priyanka said...
A killer dish again....Loved it Mary...
- February 16, 2011 at 10:14 AM
- daphne said...
yum yum yum! I love how lemon chicken has so many ways of making them. Usually I prefer mine lightly pan fried but your version is just so tempting!
- February 16, 2011 at 10:17 AM
- Eliana said...
This chicken could not look more delicious Mary. Wish I could have some right now and I just barely finished breakfast :)
- February 16, 2011 at 10:19 AM
- Mateja ^_^ said...
This is something I would enjoy very much and so would my family too! Thank you for sharing :)
- February 16, 2011 at 10:38 AM
- Jenn @ Peas and Crayons said...
mmmm you had me at lemon! <3 my addiction as of lately!
Jenn @ Peas & Crayons - February 16, 2011 at 10:39 AM
- From the Kitchen said...
Delicious looking and sounding! You've not only inspired me to put it on our table--I think I'll try Panda Express!
Yes, a delay in a visit to Egypt might be in order. When you go, will you be "crawling" into the pyramids?
Bonnie - February 16, 2011 at 10:40 AM
- Suman Singh said...
Its looks wonderful and delicious..would love to try this sometime...thanks for sharing the recipe...have a nice day!
- February 16, 2011 at 10:51 AM
- Kath said...
I've never eaten at Panda Express, but I think I would prefer your Lemon Chicken to an orange-flavored chicken, too! It looks so tempting.
I would have to try the sauce with honey, instead of the sugar, to suit my, Honey. (Sugar makes his knees hurt; honey doesn't.) Since it's only 1/3 cup that would probably work. - February 16, 2011 at 11:12 AM
- Faith said...
I love Panda Express too, and you're so right about their orange chicken! I'm happy you shared this, Mary, I've been looking for a recipe like it...and it looks amazing!
- February 16, 2011 at 11:19 AM
- Inspired by eRecipeCards said...
When I grow up, I want to be you... I think traveling to Egypt right now would be amazing... That is history. Can't wait to hear where you are off to next
- February 16, 2011 at 11:24 AM
- Delishhh said...
Too bad about Egypt, they will loose a lot of turism for along time. Have you been to Thailand yet. That is my favorite destination. I know it is a long trip but worth it. Been there 10 times and never get tired of it. Love your orange chicken, but i don;t trust airport food i usually bring my own food :)
- February 16, 2011 at 11:42 AM
- Katerina said...
Sorry about the trip to Egypt. Perhaps you could visit Greece. The chicken looks very appetizing!
- February 16, 2011 at 11:44 AM
- VegeCooking Club said...
This does look completely fabulous! I love all the lemon recipes.
- February 16, 2011 at 12:18 PM
- Maria said...
Sounds great!
- February 16, 2011 at 12:18 PM
- That Girl said...
I'm not a huge Panda Express fan, but then again, I tend to spend my airport time looking for TCBY and Dunkin Doughnuts
- February 16, 2011 at 12:56 PM
- Rita said...
Looks like a fantastic lemon chicken recipe; so I will keep this one too. Glad to hear you have postponed your trip to Egypt; pretty scary right now.
Rita - February 16, 2011 at 1:04 PM
- Joanne said...
I have a deep and intense love of Panda Express. Which is why I am so glad there really aren't any in NYC. But I do miss their orange chicken! Good stuff. I love this lemony twist you've put on it!
- February 16, 2011 at 1:18 PM
- Lori said...
I will come over and have orange glazed chicken with you. I adore it. I sure would not say no to this lemon chicken either. Delicious.
- February 16, 2011 at 1:18 PM
- The Blonde Duck said...
Yum yum yum!
- February 16, 2011 at 1:37 PM
- Chele said...
Perfect comfort food this. Looks great. Its sucha shame to hear about your Egypt trip, its such a wonderful place to experience.
- February 16, 2011 at 1:39 PM
- Amy said...
Sounds and looks delicious. Lemon Chicken is one of my favorite dish to make. Will definitely try out your recipe next time.
http://utry.it - February 16, 2011 at 2:17 PM
- Ginny Hartzler said...
This looks really good! I'm sorry about your trip, but glad you are not going to Egypt! I'm just really glad you weren't there when all this happened! Have you narrowed it down yet?
- February 16, 2011 at 2:35 PM
- teresa said...
i love how shiny it is, and the flavors sound so bright and delicious!
- February 16, 2011 at 3:36 PM
- Ana Powell said...
Not just delicious but outstanding.
Lemon has a sour tangy and really good flavour that makes this dish so special ♥ - February 16, 2011 at 4:30 PM
Looks delicious! I'll have to make this the next time I have a craving for take-out Chinese!
- February 16, 2011 at 4:41 PM
- Maria Dolores said...
Una verdadera delicia me gustan estos platos las albóndigas siempre quedan buenísimas y estas no hay mas que verlas para saber cómo están.
Saludos - February 16, 2011 at 5:24 PM
- Unknown said...
just printed your recipe and stick on my fridge for my tomorrow dinner.
I will let you know!:))
So exciting to try!
barbara - February 16, 2011 at 5:29 PM
- Helia Roberto said...
I love chicken anyway!!
Ando your's looks delicious.
Hélia - February 16, 2011 at 5:34 PM
I am making this chicken soon! My niece who is in the Peace Corps in Moldova (very poor country between Russia & Romania) went on a cruise over Xmas with a stop in Egypt. She enjoyed seeing the pyramids and riding a camel, but it was her least favorite stop. My speculations is that she was sensitive to the pervasive male dominance. That's my girl! Hope you get to go when things calm down, but after the assault on the beautiful tv reporter, I have no desire to visit there.
Martha in KS - February 16, 2011 at 6:21 PM
All of your food looks so amazing but I wonder why do you photoshop your pictures? You can tell because its been done badly and it does not look good. I think the picture would look better without all that.
- February 16, 2011 at 7:04 PM
- Nourhan @ Miss Anthropist's Kitchen said...
This looks absolutely delicious! Thanks for sharing :)
And postponing your trip to Egypt now may be a good idea, but do visit it soon! :) - February 16, 2011 at 7:12 PM
- Jen_from_NJ said...
Your photo is just gorgeous! I love lemon with chicken - perfect flavor combination! I'm sorry about your trip...
- February 16, 2011 at 7:23 PM
- sophia said...
As an Asian, I really cannot admit that Panda Express is passable food...heh heh. But my go-to travel food is Subways, for the $5 -foot-long subs.
I'm really, really digging this chicken, esp because I have my own lemon tree! - February 16, 2011 at 8:02 PM
- Angela said...
I love lemon week!
- February 16, 2011 at 8:15 PM
- Kankana said...
This is making me very hungry .. looks so delicious !
- February 16, 2011 at 9:13 PM
- Clint said...
Great, impassioned answer on my blog, Mary, which I appreciate---but how do you REALLY feel? Ha.
- February 16, 2011 at 9:14 PM
- Melissa @IWasBornToCook said...
This looks delicious Mary! I'm definitely going to have to try this!
- February 16, 2011 at 9:18 PM
- Angela said...
I just wanted to stop in and thank you for your kind words, and then I was drawn in by your beautiful recipes--the lemon pie, the cookies!
- February 16, 2011 at 9:20 PM
- cocoa and coconut said...
It's great to hear you've achieved a balanced sweet-tang in this recipe. I can't stand cloyingly sweet chicken from Chinese stores..
- February 16, 2011 at 11:51 PM
- Chef E said...
Lemon is my all time favorite- orange chicken however is second, and I know what you mean about passable restaurants in airport. Hubby and i always make sure we take something from home for the ride...sorry about the trip, Egypt is also on our list, but not yet...
Love all the lemon post! I am drooling citrus! LOL - February 18, 2011 at 11:17 AM
- Sharon @ Fun and Life said...
I LOVE lemon chicken! I'm so glad I have a bad habit of going through blogger archives lol. I've always wanted to make this but never really knew how. So I buy the ready-made sauces and just pour it over chicken. Which is of course never as good as the real thing! Will love to give this a try :D
- February 19, 2011 at 1:15 PM
- My Little Space said...
This is definitley one of my favourite dish. Loving the lemon flavour on this. Salivating!
Kristy - February 21, 2011 at 2:21 AM
- The Chef In My Head said...
This will be a dish both my husband and I love!! Perfect! Thank you Mary ~ Leslie
- March 1, 2011 at 11:31 AM
- JR/Mike said...
Hi Mary, I just wanted to let you know that I made this dish last night and it was delicious. My girlfriend wants me to make it again!
Thanks! - March 4, 2011 at 8:35 AM
heleneb says...I add slice of lemons instead of grated rind...delish...
- April 20, 2011 at 2:50 PM
- tammy said...
do you think the lemon chicken could be made with whole thighs and breasts with bone in? Thank you. Tammy
- December 24, 2013 at 11:58 PM
- Mary Bergfeld said...
Tammy, anything is possible.You'll have to play with cooking time and make more sauce, but it certainly could be done. Hope all is well. Blessings...Mary
- December 25, 2013 at 12:03 AM
- Joanne T Ferguson said...
G'day and YUM Mary, true!
I have shared and now this is on my list to do! Thank you!
Cheers! Joanne - January 11, 2014 at 8:59 PM


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Good morning. I'm David Greene. In China it's the Year of the Snake. In Indiana, it's the year of popcorn. This year's state fair will feature, what else, a giant popcorn ball. A company called Snax in Pax is using a mold that's eight-feet wide. Owner Will Huggins says it will be edible but he doesn't recommend taking a bite. Maybe because it'll be a little stale.
To make the 5,000 pound kettle-corn ball, the popping has already started for a fair that doesn't open until next month. You're listening to MORNING EDITION. Transcript provided by NPR, Copyright NPR.


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Just as it did in Afghanistan and Iraq, the CIA and U.S. military act on bad intel when designating targets for drone attacks.
As when the United States greased the skids for war with Iraq, it's ratcheting up tensions with Iran by disseminating misinformation about nuclear weapons. The United States has also failed to learn from other mistakes in the Iraq, as well as Afghanistan.
Remember how the United States offered rewards to the citizens of Afghanistan and Iraq for intelligence on insurgents? That only resulted in populating prisons such as Bagram and Guantánamo with legions of innocents. It seems that in their haste to unearth terrorists, the U.S. military and the CIA had failed to vet their informants. With an eye for the main chance, Iraqis and Afghans saw informing as a way both to cash in and rid their communities of neighbors who'd crossed them, for whatever reason. no matter how trivial.
Using an occupying army to assist you in ridding yourself of local enemies is a time-(dis)honored tradition. One would think that, by this point in history, the military and intelligence agencies would be alert to manipulation. Presumably a perceived need for live bodies to fill quotas over-rode their wariness. Now we see this mistake repeated in designating drone-strike targets.
The landmark report Living Under Drones, released in September by the Stanford International Human Rights and Conflict Resolution Clinic and the Global Justice Clinic at NYU School of Law, quotes author Tom Junod. In a piece for the August Esquire titled The Lethal Presidency of Barack Obama, he wrote (emphasis added):
The US detained the "worst of the worst" in Guantánamo for years before releasing six hundred of them, uncharged, which amounts to the admission of a terrible mistake. The Lethal Presidency is making decisions to kill based on intelligence from the same sources. These decisions are final, and no one will ever be let go.
By "decisions to kill," Junod means drone strikes. Not only is the CIA using bogus intel for drone strikes as it and the military did to net terrorist suspects, it may also be paying Pakistanis to mark houses as targets by depositing computer chips nearby. In addition, GPS's are attached to cars to turn them, too, into drone fodder.
The report also quotes Clive Stafford Smith writing for the Guardian.
Just as with Guantanamo Bay, the CIA is paying bounties to those who will identify "terrorists." Five thousand dollars is an enormous sum for a Waziri informant, translating to perhaps £250,000 in London terms. The informant has a calculation to make: is it safer to place a GPS tag on the car of a truly dangerous terrorist, or to call down death on a Nobody (with the beginnings of a beard), reporting that he is a militant? Too many "militants" are just young men with stubble.
Smith reveals another dynamic. Imagine that a Pakistani who contacts the CIA isn't motivated by the desire to avenge a neighbor for failing to pay back a loan, or something similar. If he's only in it for the money, why risk fingering a Taliban commander? If discovered, he and perhaps his family would find themselves on the murderous end of Taliban revenge.
To give the CIA some wiggle room, perhaps it assumes it won't be provided with bogus info because potential informants would fear the CIA demand return of the money if the lead turned out to be false or that it would even detain them. But, as the NYU-Stanford report indicates, the CIA or U.S. military rarely investigate the aftermath of drone strikes to determine whether civilians were killed.
Perhaps then the CIA assumes that informants would be loath to turn in innocents for fear of reprisal from the families of those killed. When deciding who to finger, though, informants may be targeting victims whose families lack the wherewithal to take revenge. Or, with what, in effect, is an astronomical sum to them, informants may factor in paying retribution money to the families of those killed.
The longer this type of cynical use of indigenous peoples continues, the further one's respect for the CIA diminishes.
This post originally appeared at Foreign Policy in Focus.


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Sometimes I think German cuisine is very inadequately underestimated. Fact is, there is a lot more to German food that sausages and beer. Until relatively recently the various regions of Germany were independent and autonomous communities. Prior to the national unification in 1871, Germany was divided into many kingdoms and principalities, each with distinct customs, distinct dialects and of course distinct culinary specialities.
Much of the regional foods are based on the country's favorite staples of beer, pork, potatoes, cabbage, and legumes (lentils, peas). Although there is this common factor throughout, many of the dishes are different in the method of cooking, seasoning, or the way they are served, making the regional cuisines of Germany excitingly varied.
One can divide German cuisine in three main sectors: Central, Northern, and Southern, where each region is essentially influenced by the bordering countries.
The dishes in central Germany are comprised of hearty meals and foods. The famed Westphalian ham and dark heavy pumpernickel bread is well-known around the world. Pork is important in this region and many dishes favor a heavy touch with freshly ground black pepper. Gravies are rich and thickened with dried bread crumbs rather than with flour. Frankfurt is recognized for a special herb-flavored green sauce, grüne sosse, made with several fresh herbs, very similar to Salsa Verde in Italy or Sauce verte in France.
The fluffy dumplings of Thuringia, known as grüne klosse are iconic. These feathery klosse are made only from raw and cooked potatoes, flour and sometimes an egg. Served with meat dishes like Rinderroulade (Beef roulade) they usually make up the perfect Sunday lunch. Although in Saxony the foods are similar, Saxonions however take even more pleasure in their sweet cakes: schnitten, stollen, and fruit kuchen are available in countless and delicious variety.
The Northern region, which is influenced by its proximity to the Scandinavian countries and the Netherlands, is characterized by thick soups, pickled and smoked meats and fish, and dried fruits to name a few.
Berlin is famed for its ground meat dishes or the strammer max, which is a snack of buttered rye bread with a thick slice of ham and two fried eggs resting on top and of course Berliner pfannkuchen, the luscious plump jam-filled doughnuts.
Southern German cuisine is characteristically lighter. Being a warm region the landscape is defined by viticulture, where wine flows more easily than beer. Some say Germany's finest cooking comes from the state of Baden Wurttemberg, which is influenced by the neighboring French kitchens. This region also supplies delicious plums and plump cherries which are transformed into the famous Kirchwasser and the Schwarzwalder Kirschtorte.
The regional cooking of Bavaria, in southeastern Germany is probably the cuisine most foreigners will identify as "typically German". Bavarians love their beer and sausage, probably the the reason why many associate beer and sausage with Germany. Weisswurst, Schweinesbraten (roast pork) or Kalbshaxe (veal shank) are the top favorites. But Bavaria is also very well known for it's cheese. The pastoral region of the Allgäu, known for its dairy farms boasts of a wide variety of acclaimed cheeses and cheese makers.
Personally, I enjoy the incredible variety of German stews and soups. Especially when winter's short days and dreary weather leave our bodies craving for warmth. Coming home to the embracing aroma of a steaming pot of richly flavored soup or stew has got to be one of the most comforting experiences. And there are plenty types of stews and soups to choose from, from the German kitchen.
Simmering the stew slowly is the secret for the perfectly cooked dish. Slow simmering the ingredients in broth gradually extracts and blends the flavors to excellence. The finished dish will perpetually taste a little different every time it is made, depending on the ratio of the ingredients and at what stage of cooking they are added.
For this session of Cooking School I'd like to share with you a homey and simple German lentil stew. After living here for 17 years, my German lentil stew has evolved over the years, but still keeping it as close to the traditional recipe I cut out from a paper several years ago. I use more vegetables in my stew and throw in some cubed Kassler (smoked pork) for a more robust and smoky flavor. This is really good stuff!
German Lentil and Sausage Stew
Printable version of recipe here
100g smoked bacon, cubed
100g Kassler (smoked pork), cubed
2 small onions, peel left on and halved
300g brown or German lentils, washed
1 liter vegetable stock
1 tablespoon butter
200g carrots, diced
200g parsnips, diced
100g leeks, sliced
4 smoked bratwurst or Wiener sausages
Pinch of sugar
2 tablespoons red wine vinegar
2 tablespoons flat-leaf parsley, chopped
- Heat up a frying pan on medium. Place the onion halves cut side down in the frying pan and allow to blacken gently. Set aside.
- Heat the butter in a pot and fry the bacon and Kassler for 2-3 minutes until golden. Add the lentils, vegetables stock and blackened onions and allow to simmer, covered, for 20 minutes.
- Add the diced and sliced vegetables and simmer for a further 10-15 minutes, then add the sausages and cook through for the final 5-10 minutes.
- Pour in vinegar and season with sugar, salt and pepper to taste. If the consistency of the stew is too thick then pour some more vegetable stock to thin it down according to your liking. I prefer my stew fairly thick.
- Sprinkle with flat-leaf parsley and serve piping hot with a dollop of mustard.
Perfect comfort food, especially in this cold and wet weather. The smoky flavors of the bacon, meat and blackened onion adds a great full-bodied flavor. This is a hearty soup and one needs no further condiments other than a nice spoonful of spicy mustard. The touch of vinegar adds a subtly tart note rounding the stew off wonderfully.
From Plate to Page:
Over on the From Plate to Page blog you can now read all the insightful, sincere and helpful articles in a four part series from Ilva, Jeanne, Jamie and myself. In terms of photography and writing, we talk about what moved us and how we achieved our goals in 2010 and share our plans for 2011. Join us!
Ilva: Past and future - some thoughts
Jeanne: Looking back, looking forward
Meeta: Past, Present and Future Tense
Jamie: Writing My World, Then and Now
You might like these soups and stews from WFLH:
Carrot and Red Lentil Soup with a Hint of Cumin | Tuscan Tomato and Bread Soup |
All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First


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(Please be aware that for a limited time, we will not have the paperback version of Made for More available) If you find your true purpose, you'll discover that you really are "made for more" than what our culture has to offer. You need to go beyond the distractions of the world and be open to discovering your true potential.
Preview this book
You might also consider:
Boys to Men
Family Matters


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