text:
Fathers today spend more time than ever with their kids, experiencing just as much stress as women in balancing work and family, if not more. But when couples divorce and a custody dispute hits the courts, too many judges award custody to Mom, according to fathers' rights groups.
Ned Holstein, head of the National Parents Organization, formerly called Fathers and Families, says research shows that children do better academically and emotionally when they see a lot of each parent.
"We believe family courts are actively hurting kids" by not awarding joint custody more often, says Holstein. The best legislation, he says, favors joint custody, so long as both parents are fit and there's been no domestic violence.
Lawmakers in Arizona, Arkansas, Florida and Minnesota have passed measures favoring more equally shared custody, though governors vetoed the last two. Other states have introduced legislation, while some have created a task force to study the issue. A task force in Connecticut recently rejected such a change in custody law; one in Maryland will issue its report later this year.
For Holstein, it boils down to equal rights for fathers in an era of converging gender roles, but he has faced a lot of resistance.
"It gets blocked time after time in legislatures because there are groups that don't want it to happen," he says.
Until recently, the State Bar of South Dakota was one of those groups.
"The bar's concern was that the individual parent's interest trumped that of the children," says Thomas Barnett, executive director of the Bar.
If the parents live far apart or children have a slew of after-school activities, dictating a 50-50 split could be a logistical nightmare, he says. What's more, joint custody means that divorced parents see each other more often. If they don't get along well, that could result in trouble.
After blocking legislation for several years, Barnett decided to work out a compromise. Legislation passed the South Dakota Senate unanimously this year and is now in the House. One major change dropped the legal presumption of joint custody, but the bill does call on judges to consider it and lays out a series of factors to weigh, including the logistics of a joint arrangement and how parents treat each other in the child's presence.
"What that bill is telling the parents is, you need to get along for the benefit of the children," Barnett says. "If one of them is a bad actor, that's going to be held against them, as it ought to be."
Most divorcing couples never land in court, and many agree to a joint custody arrangement among themselves. But when it comes to disputed claims, many family lawyers say each situation should be sorted out case by case.
"The younger the child, the more in sync you have to be on how they should be raised," says Maria Cognetti, who practices family law in Pennsylvania and heads the American Academy of Matrimonial Lawyers. Research shows that younger children especially need stability, she says.
Cognetti was in court recently with a client, a father who wants shared custody. The mother told the judge that the child goes to bed by 9 or 10 p.m., but that the father lets him stay up until 1 a.m.
"I grabbed my client out in the hallway and I said, 'Please tell me you're not doing that,' " she says.
Cognetti represents a lot of dads, and even without changing the law, she finds courts are much more open to granting equal custody.
"A good dad wins," she says. "So if what you're trying to do is help bad dads win, I can't help you."
But Ned Holstein of the parents' organization says plenty of good dads don't get a fair shake in court. He likens the struggle to other long-term movements for social change.
"This history goes like this," he says. "Defeat, defeat, defeat. Victory."
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text:
Former Italian Prime Minister Silvio Berlusconi was ordered Tuesday to spend at least four hours a week for the next year doing community service at a center for the elderly, NPR's Sylvia Poggioli tells our Newscast Desk.
As she says, the ruling comes more than eight months after Berlusconi was convicted "for masterminding a complex tax fraud at his TV network." While Berlusconi was given a four-year prison sentence, that was later commuted to one-year and then to either home arrest or community service.
Italy's ANSA news service says it has been told by "sources close to the 77-year-old billionaire that he would be assigned to a center run by the Fondazione Sacra Famiglia Catholic foundation at Cesano Boscone, near Milan." Agence France-Presse says that's a "church-run center for disabled and elderly people with 2,000 patients."
In addition to the community service, Berlusconi can't travel freely for the next year, Sylvia reports. He can leave Italy's Lombardy region only "for restricted trips to Rome from Tuesdays to Thursdays," she says. That could limit his ability to campaign for his Forza Italia party before next month's European Parliament elections.
The tax fraud case is by no means Berlusconi's only legal challenge. As the BBC reminds readers:
"Last year he was convicted of paying for sex with an underage prostitute and abusing his powers, which brought him a lifetime ban from public office. He was expelled from the Italian Senate.
"He is appealing against the underage sex conviction, in a trial known as the 'Ruby' case.
"He is also on trial for allegedly bribing a center-left senator to switch sides."
Berlusconi has been stripped of his seat in the Italian senate.
Copyright 2021 NPR. To see more, visit https://www.npr.org.

subset: commoncrawl


text:
KUNMING, China — Authorities on Sunday blamed a slashing rampage that killed 29 people and wounded 143 at a train station in southern China on separatists from the country's far west, while local residents said government crackdowns had taken their toll on the alleged culprits.
Police fatally shot four of the assailants—putting the overall death toll at 33—and captured another after the attack late Saturday in Kunming, the capital of Yunnan province, the official Xinhua News Agency said. But authorities were searching for at least five more of the black-clad attackers.
State broadcaster CCTV said two of the assailants were women, including one of the slain and the one detained.
"All-out efforts should be made to treat the injured people, severely punish terrorists according to the law, and prevent the occurrence of similar cases," said China's top police official, Politburo member Meng Jianzhu, who arrived in Kunming early Sunday, an indication of how seriously authorities viewed the attack.
The attackers' identities have not been confirmed, but evidence at the scene showed that it was "a terrorist attack carried out by Xinjiang separatist forces," Xinhua said. The far western region of Xinjiang is home to a simmering rebellion against Chinese rule by some members of the Muslim Uighur population, and the government has responded there with heavy-handed security.
Police in Kunming on Sunday were rounding up members of the city's small Uighur community, believed to number no more than several dozen, for questioning in the attack and information about the assailants.
"How do we know them?" said a Uighur man who gave only his first name, Akpar. "We could not tell if the assailants were Uighurs as they were all dressed in black. We did not like the attack either."
Most attacks blamed on Uighur separatists take place in Xinjiang, where clashes between Uighurs and police or members of China's ethnic Han majority are frequent, but Saturday's assault happened more than 1,500 kilometers (more than 900 miles) to the southeast in Yunnan, which has not had a history of such unrest.
Kunming residents expressed dismay at both the attack and the conditions within China that could have allowed it to happen.
Restaurant worker Xie Yulong said the attackers were "worse than animals." But he also expressed sympathy toward ethnic Uighurs, saying their region has come under severe security crackdowns in recent months under the government of President Xi Jinping.
"It's the pressure," Xie said. "Beijing has put too much pressure on them since Xi Jinping took over. They are under so much pressure they do not want to live, and they did that."
Another Kunming resident, Jiang Hua, said the attack has made people scared to go out at night.
"I think we should chase off the Uighurs and let them be independent," Jiang said. "And local authorities should be held accountable for providing public safety."
Witnesses described assailants dressed in black storming the train station late Saturday evening and slashing people indiscriminately with large knives and machetes.
Student Qiao Yunao, 16, was waiting to catch a train at the station when people started crying out and running, and then saw a man cut another man's neck, drawing blood.
"I was freaking out, and ran to a fast food store, and many people were running in there to take refuge," she told The Associated Press via Sina Weibo, a Chinese microblog. "I saw two attackers, both men, one with a watermelon knife and the other with a fruit knife. They were running and chopping whoever they could."
Alarms over a possible spread of militant attacks to soft targets beyond the borders of Xinjiang were first raised in October when a suicide car attack blamed on three ethnic Uighurs killed five people, including the attackers, at Beijing's Tiananmen Gate.
Sean Roberts, a cultural anthropologist at George Washington University who has studied Uighurs and China for two decades, said the Kunming violence would be a new kind of attack for ethnic Uighur—premeditated, well-organized and outside Xinjiang—but still rudimentary in weaponry.
"If it is true that it was carried out by Uighurs, it's much different than anything we've seen to date," Roberts said by phone.
But he added that it is still unclear whether there is any organized Uighur militant group, and that attacks so far do not appear linked to any "global terrorist network, because we're not seeing things like sophisticated explosives or essentially sophisticated tactics."
The UN Security Council on Sunday issued a press statement that "condemned in the strongest terms the terrorist attack" on the train station. The statement reiterated that "any acts of terrorism are criminal and unjustifiable regardless of their motivation" and underlined the need to bring those responsible for the attack to justice.
The violence in Kunming came at a sensitive time, with political leaders in Beijing preparing for Wednesday's opening of the annual legislature, where Xi's government will deliver its first one-year work report.
Willy Lam, a political observer at the Chinese University of Hong Kong, said the attack coming so close to the National People's Congress dented Xi's message of a "Chinese Dream" coalescing under his rule.
"Pockets of dissatisfaction, groups of people with grievances, appear to be increasing. After 1 1/2 years of more heavy-handed control [in Xinjiang], the report card does not look good," Lam said.
Xi called for "all-out efforts" to bring the culprits to justice. The Security Management Bureau, which is under the Ministry of Public Security, said in a statement that police would "crack down on the crimes in accordance with the law without any tolerance."
The attack was the deadliest violence attributed to Uighur-Han conflicts since riots in the Xinjiang capital of Urumqi in 2009, in which Uighurs stormed the streets of the city, targeting Han people in seemingly random violence that included the killing of women and children. A few days later, Han vigilante mobs armed with sticks and bats attacked Uighurs in the same city. Nearly 200 people died.
Associated Press writers Ian Mader, Gillian Wong and Louise Watt and video producer Aritz Parra in Beijing, and researcher Fu Ting in Shanghai, contributed to this report.


text:
Improving upon one of the most celebrated lenses in the Canon EF line is no easy feat, but Canon has done just that. The all-new EF 70-200mm f/2.8L IS II USM increases the speed, performance and optical quality of the EF 70-200 f/2.8L IS USM while maintaining all of the characteristics that have made it a legend for professionals and advanced amateurs alike. The EF 70-200mm f/2.8L IS II USM features one fluorite and five UD elements for increased optical quality and reduced chromatic aberration. It has a minimum focusing distance of 1.2m/3.9 ft. at all zoom settings, which is useful for photographers in smaller spaces trying to get closer to a subject. It features a next-generation Optical Image Stabilizer, providing up to 4 stops of correction at all focal lengths. And as with all L-series lenses, the EF 70-200mm f/2.8L IS II USM is dust- and moisture-resistant and designed for use in the challenging environments typical of rigorous professional use.
Here's just a taste of what this lens is capable of.


text:
I'm having a slice of the cake while I type this. It is good, but I can't say it's my cup of tea…
I love puff pastry and even used the amount I had left to make lunch today. The Saint Honore cream is so delicious that I was afraid there was not going to be enough to assemble the cake – I kept reaching for spoons in my drawer and dipping them into the smooth mixture, promising that it would be the last time I was going to do that. Caramel is caramel – the word itself makes my mouth water. Cream puffs are a classic – everybody likes them, even my-not--into-sweets husband. So, what's wrong?
In my humble opinion, all these incredibly delicious things just don't go well together – I know it sounds insane since this cake is such a big staple in patisserie and all, but for me it wasn't all that.
I'm glad I could try making cream puffs for the first time – actually, João is way happier with it than me. :)
I still have a lot to learn and improve and I thank the two ladies behind this for making the opportunity I needed to start trying my hand on that.
I'm sure the other Daring Bakers have some interesting cakes and points of view to share – you can find their links on the sidebar.
Since I used store-bought puff pastry I'm not going to post the recipe for that – only for the rest of the cake.
Oh, and let's forget the fact that my caramel decorations suck.
Gateau Saint Honore
Pate a Choux – Cream Puffs Dough:
135g (4 ¾ oz) all purpose flour
240ml (1 cup) water
58g (2 oz) unsalted butter
¼ teaspoon salt
240ml (1 cup) eggs
Sift the flour and set aside.Heat the water, butter and salt to a full rolling boil, so that the fat is not just floating on the top but is dispersed throughout the liquid.Stir the flour into the liquid with a heavy wooden spoon, adding it as fast as it can be absorbed. Avoid adding it all at once or it will form clumps.
Cook, stirring constantly and breaking up the lumps if necessary, by pressing them against the side of the pan with the back of the spoon until the mixture comes away from the sides of the pan, about 2-3 minutes.Transfer the dough to a mixer bowl. Let the paste cool slightly so that the eggs will not cook when they are added. You can add and stir the eggs by hand but it requires some serious elbow grease.
Mix in the eggs, one at a time, using the paddle attachment on low or medium speed. Do not add all the eggs at once. Check after a few, the dough should have the consistency of thick mayonnaise – I ended up using only 4 out of 5 eggs.
Transfer the dough to a piping bag and use as desired.
Saint Honore Cream (Rapid Chiboust or Diplomat Cream):
7g (1 envelope) unflavored gelatin
60ml (¼ cup) cold water
130g (½ cup + 2 tablespoons) sugar
70g (½ cup) all-purpose flour
¼ teaspoon salt
5 egg yolks
480ml (2 cups) whole milk
1 tablespoon rum – I used vanilla extract
60ml (¼ cup) whipping cream
3 egg whites
dash of salt
100g (½ cup sugar)
Soak the gelatin in the ¼ cup of cold water.
Put the sugar, flour, and salt into a saucepan and stir together with a whisk. Add the yolks and enough milk to make a paste. Whisk in the remainder of the milk.Place over low heat and stirring constantly, cook until thick. Remove from heat and stir in the vanilla and the gelatin. Stir until the gelatin is completely dissolved.Stir in the whipping cream. Set the mixing bowl in cold water and stir until the cream is cool. Place the egg whites in a clean bowl and using clean beaters, whip them with the dash of salt. As soon as the whites begin to stiffen, gradually add the ½ cup of sugar and beat until they are very stiff.
Fold the egg whites into the cooled cream.
240g (8 oz) sugar
240ml (1 cup) heavy cream
1 teaspoon sugar - I used 1 tablespoon
Assembly the cake:
Roll the puff pastry out to 3mm (1/8 in) thick, 30xm (12 in) square. Place on a sheet pan lined with parchment paper. Refrigerate covered at least 20 minutes.While the puff pastry is resting, make the pate a choux and place it in a pastry bag with a #4 (8mm) plain tip. Reserve.Leaving the puff pastry on the sheet pan, cut a 27.5cm (11 in) circle from the dough and remove the scraps. (An easy way to cut it is to use an 11in tart pan as a "cookie cutter"). Prick the circle lightly with a fork.Pipe 4 concentric rings of pate a choux on the pastry circle – as I made a smaller cake, I piped only 2 circles. Pipe out 12 cream puffs the size of Bing cherries onto the paper around the cake – I used only 8 cream puffs.Bake the puff pastry circle and the cream puffs at 205ºC (400ºF) until the pate a choux has puffed, about 10 minutes. Reduce the heat to 190ºC (375ºF) and bake until everything is dry enough to hold its shape, about 35 minutes longer for the cake and 8 minutes longer for the cream puffs (just pick them up and take them out as they are done).
Place about 114g (4 oz) of the Saint Honore Cream in a pastry bag with a #2 (4mm) plain tip. Use the pastry bag tip or the tip of a paring knife to make a small hole in the bottom of each cream puff. Pipe the cream into the cream puffs to fill them. Refrigerate.Spread the remaining cream filling on the cake. Refrigerate for at least 2 hours to set the cream. Caramelize the 240g (8 oz) of sugar. Fill a bowl that is large enough to hold the pan used for cooking the sugar with enough cold water to reach halfway up the sides of the pan. Set the bowl aside. Place the sugar in a heavy bottomed pan and cook until the sugar until it has caramelized to just a shade lighter than the desired color.Remove from the heat and immediately place the bottom of the pan in the bowl of cold water to stop the cooking process. Dip the cream puffs into the hot caramel, using 2 forks or tongues to avoid burning your fingers. Place them on a sheet pan. The caramel must be hot enough to go on in a thin layer. Reheat if necessary as you are dipping, stirring constantly to avoid darkening the caramel any more than necessary. Also, avoid any Saint Honore cream to leak out of the puffs and get mixed in with the caramel while dipping as the cream can cause the sugar to recrystallize.
Whip the one cup of heavy cream and teaspoon of sugar to stiff peaks. Place the whipped cream in pastry bag fitted with a #5 (10mm) star tip. Pipe a border of whipped cream around the top of the cake. Arrange the cream puffs, evenly spaced, on top of the filling, next to the cream – I decided to secure them using caramel.
Option: Before filling the cake, take care of the cream puffs, dip them in more caramel, hook them up to the base. Fill with the cream filling and fill the holes with the whipped cream.
Sunday, May 27, 2007
Gateau Saint Honore
52 comments:
- Helene said...
That's why the world goes round: not everybody has the same taste and that is just fine because I am on my way to your house with my spoon! Excellent job!
- May 27, 2007
- Anne said...
I do believe this cake is not meant to be beautiful but somehow the taste makes up for it. I too wouldn't be making this cake again although I have to admit it was delicious. It's such a shame you didn't like it that much but then again it still looks lovely to me. well done!
- May 27, 2007
- Nora B. said...
Patricia, that is a fantastic effort! Well done. I understand what you mean about how some things tastes better on its own rather than together. I've only eaten this cake once before and I don't remember how it tasted, so it probably did not make a great impression because my memory for food is embarrassingly good.
- May 27, 2007
- Lydia (The Perfect Pantry) said...
The Daring Bakers have made another really interesting choice this month. I don't think I'd have the courage to try this!
- May 27, 2007
I think you did great Patricia! Your cake has caramel decorations, mine dissolved before I was able to take a picture. The cream was very yummy. If there is something I would change from this recipe... I would top it with chocolate instead of caramel...
- May 27, 2007
- Canadian Baker said...
I'm so glad you're a Daring Baker. Your cake is lovely and all that caramel...do you have an extra fork? :)
- May 27, 2007
Great job! I still think it looks beautiful, and I will gladly come down and eat the cake for you. ;D
- May 27, 2007
- Anh said...
You are a super woman Pat - working, running two food blogs, cooking and baking and more! And all your creations are always tasty and beautiful. :) Thanks for inspiring me to come back to the kitchen. I haven't been in cooking much lately.
- May 28, 2007
The cake is beautiful, Patricia. And about the flavor, I love the subtle taste mine had without the rum and with citrus flavors instead... or something I considered doing but couldn´t do since I couldn´t change the recipe was adding some dulce de leche rings next to the puff rings with the creme all over it, drool.
Anyways, before I get carried away and write an essay, I wanted to say congratulations on a job well done :) We´ll see what June brings! - May 28, 2007
- Lis said...
Your sugar decorations do not suck! I love them. I want to pick them off the cake and nibble until they are all gone. hee!
I think you did an excellent job, and if your hubby is anything like mine.. the cream puffs didn't last long in your house, eh? :D
Well done, sweetie!!
xoxoxo - May 28, 2007
- Gattina Cheung said...
Pat, oh I love to read your review *kiss* I felt the same way too, but the time order different... before I baked it, I had a prejudice against this cake, feeling puff pastry + cream puffs this combination was too funny. But after I did it (and "played" something around the cream puffs) felt the combo ok. Anyway, that's great about we baking the same thing together, sharing our different points of views :D Pat, your cake is really wonderful!
- May 28, 2007
- Brilynn said...
I thought the cake as a whole looked pretty, but I'm with you, it wasn't my favourite thing to eat, despite the fact that i devoured each individual element.
- May 28, 2007
- Elle said...
You made a great cake & I like the modern art effect of your caramel. Sorry that the parts were more appealing than the whole. If I had to choose, I'd just make the cream puffs with the pastry cream filling. Glad you are among the DBs!
- May 28, 2007
- Alpineberry Mary said...
That's why I love being a DB. We are encouraged to try new and different recipes. Some things end up being great and others are not really one's cup of tea. But it was very nice effort Patricia. And your caramel decorations don't suck. =)
- May 28, 2007
- Alice Q. Foodie said...
I liked the puffs and the cream, not sure if I really needed all of it together though. I'm with Mary though - the idea is to try new things and expand the horizons. Cheers to that!
- May 28, 2007
- Ilva said...
Your cake is great and you can use your caramel decorations to scoop up the cream in the middle, that's a wonderful invention I think!
- May 28, 2007
- Meeta K. Wolff said...
I am with you. I find the individual elements of the cake are totally awesome too. YOurs looks grand Pat! Hugs!
- May 28, 2007
- Kelly-Jane said...
Well, I think it's yummy lovely and delicious looking. That's a pity you didn't like it as a whole though. Well done :)
- May 28, 2007
- MyKitchenInHalfCups said...
This would not be my cake of choice but I'm so glad to have done the cream puffs and the cream was pretty spectacular.
Now about your caramel, that stuff is just beautiful stuff! That's the best hard candy there is! Ahem, just maybe doesn't go on "cake".
Beautiful job Pat we've done the Saint now, what will June bring. - May 28, 2007
- Freya said...
I think you did a great job! Sorry that you didn't like it - but the cream puffs were great on their own, right?
- May 28, 2007
I think your gateau is lovely, Patricia, and I fear that even if I bring my fork down to Brazil, there wouldn't be any left!! I'm so glad you participated, and are a DB!
- May 28, 2007
Your caramel decor does not suck! I think it looks edgy and dramatic! I wish I could have a taste...
Please infect me with some of your daring Patricia! :)
"my-not--into-sweets husband" --> we are so in the same situation! - May 28, 2007
- Jenny said...
Your caramel doesn't suck, there is just alot of it!
Glad you enjoyed making it and hope you are looking forward to the next challenge!
Good work DB! - May 28, 2007
- Karin W. said...
Oh my God! This looks complicated. All that trouble and you didn´t even like them.
My mother´s old cookbook says: "Melt butter, stir in flour, add water .... in that order... before you start beating in the eggs.
I wonder ... haven´t tried it. Probably will.
La pâte à choux - May 28, 2007
- Stella said...
Hey Pat,
your cake looks lovely, it doesn't need to be perfect, it's your participation that counts!
Frankly, I don't really care about decorations, I love cakes which taste better than they look:) - May 28, 2007
- Nazca said...
I was thinking of doing shards or caramel but then just felt that drizzling was the for the best. My rum cocktail was getting warm after all ;-)
- May 28, 2007
Whew! That was certaily a lot of work, wasn't it. And you even included the recipe in your post. I am soooooooooo lazy. Your caramel looks terrific!
- May 28, 2007
- Valentina said...
Pat, I also find that this cake is one busy creation. There is so much going on I get a bit dizzy. I did like the individual parts though. I really like your cake. You managed to get the cream puffs small and delicate. Mine were on the big size. ; o )
- May 28, 2007
- Anita said...
Just wanted to let you know your post is linked on my site now - sorry for the lateness. I think your decorations look wonderful! And I agree, even if you don't like all the components together, they can be enjoyed separately! - May 28, 2007
- Cookie baker Lynn said...
Great job on such a challenging assignment! It looks like a piece of edgy art with those caramel spikes.
- May 28, 2007
I just realized you weren't on my DB list -- I've added you!
- May 28, 2007
- Laura said...
I don't know Patricia, looks pretty damn fine to me!
- May 28, 2007
- Patricia Scarpin said...
Helen, I'd be more then glad to share it with you, sweetie! Thank you!
Anne, thank you - and how great to have you back!
Nora, you are a wonderful baker and it's a relief to know your opinion!
Lydia, me neither - but I'm glad I did!
Veron, that idea is fantastic - chocolate makes anything better!
Jen, I'm in such great company, sweetie! Please, join me. :)
Amy, I'd bake one specially for you!
Anh, you are super adorable, that's it! Thank you for the lovely words - coming from someone I deeply admire it just made my day.
Marce, you used citrus! I love the idea of adding dulce de leche. It really made my mouth water!
You are so sweet, thank you for the kind words!
Lis, I had to make extra cream puffs for him, otherwise the cake would have no decoration. :)
Gattina, my dear, your chocolate cream puffs are to die for! I absolutely adore your cake!
Bri, my thoughts exactly!
Elle, I couldn't agree with you more, sweetie. The cream puffs were really something with that delicious cream and the caramel on top.
Mary, I really had fun making the cake and I agree with you that the challenges are about pushing the envelope a little bit. Thank you for your kind words!
Alice, cheers!
Ilva, I think you had an excellent idea!
Meeta, thank you! I think your cake rocked the world, dear!
Kelly-Jane, it's fine - I'm glad I learned something new! Thank you!
Tanna, I can't wait to see the next challenge - and I'm glad you liked my gateau!
Freya, the cream puffs were delicious!
Gilly, you'll be more than welcome! I am glad too to be in such great company, you girls are amazing!
Joey, our husbands are really something, aren't they? ;)
You are so sweet, my dear friend!
Quellia, I'm glad to be part of such an excellent team! Thank you!!
Karin, I was afraid of making cream puffs but it was not as difficult as I thought. I'll check that link, tks for sharing!
Valentina, you are so right, sweetie!
Nazca, I really liked your idea!
Kelly, you are not lazy! Your photos are beautiful.
Tina, my cream puffs were small but my caramel decorations were monstrous. :)
Anita, don't worry, sweetie! João has already asked me to make cream puffs again, can you believe it? :)
Lynn, I'm glad you like it, and thank you for the compliments! - May 28, 2007
- Amanda at Little Foodies said...
Hi Patricia, I think yours looks great! I'd have had my head in the oven long before it was finished.
Amanda - May 28, 2007
- Cris said...
Just wish I were your neighbor... :-)
- May 28, 2007
- breadchick said...
Don't be so hard on yourself or your caramel decoratons. I think they have a wild, untamed look that is perfect and so different than the other types of cakes we all did. Good for you!
- May 28, 2007
- Cheryl said...
I love your caramel decorations. You make me wish I would have used more caramel. Its a beautiful gateau.
- May 28, 2007
- Cris said...
I forgot to mention that I have an invitation for you on my English food blog. xoxox
- May 28, 2007
- Peabody said...
There are a lot of elements to this cake and I actually would get rid of the pastry cream and just use whipped cream next time.
- May 28, 2007
What an interesting post! I was so happy that it all turned out that I didn't give much thought to how the elements of the cake go together.
I agree with you about the cream! Job well done! - May 28, 2007
- Susan from Food Blogga said...
That's too bad that you didn't love it, Patricia. After all that work, I still give you a gold star! :)
- May 28, 2007
- Kirsten said...
Wow! Another brave baker ploughs through this recipe!!
After all that work, I may not have liked the cake either and would have been much more ready for a large glass of wine!! :)
It turned out beautiful though, great work!! - May 29, 2007
- Melting Wok said...
Ok, to you and all the daring bakers, I've somehow got the courage..I still remembered what you said on my pie post, you asked me to bake more hehe, ok, so I did, thx to you, and the rest. This one's a keeper, will have to jot this down and wait for my next courage hehe :)
- May 29, 2007
Another great challenge! I would be the same way as you... I think everything tastes better in the simple form. Looks fantastic though!
- May 29, 2007
- Warda said...
Beautiful decoration Patricia as always. I know what you mean about the cake. I had the same feeling about it. It was just not working for me. The idea of a puff pastry+puff cream+ the cream+caramel+whipped cream is just too much for me. I had only a bite of it and that was about it. The cake tasted very good but too much carbs for me and too much sugar.
- May 29, 2007
- Andrea said...
Wow, I didn't know there was such a thing as The Daring Bakers! This sounds like a lot of fun!
- May 29, 2007
- Susan said...
My mom and I made this together years ago. It was like being on a construction site. I can only think it came out as well as it did because of the shared work. I can certainly see your point; very rich and sweet, over the top, really. You may not like how your caramel came out, but I'll bet, Patricia, you make a mean doce de leite!
- May 29, 2007
- Claudia said...
I think your caramel decorations are lovely. They sort of remind me of those feather hats from the 40's, there there would be a spray of pheasant feathers from these gorgeous ladies hats. Nice.
- May 29, 2007
- sher said...
Seriously, when I saw your caramel on top my heart did flip flops! It looks so yummy to me--and I swould probably pull them off and pop them into my mouth! :):) Here's to next month's challenge!
- May 30, 2007
- Patricia Scarpin said...
Amanda, thank you! I had a laugh with your comment, sweetie. :)
Cris, I think that would be so good. :)
Mary, I like the way you see it. :)
Cheryl, I love caramel!
Cris, I'll check that out, tks!
Peabody, I'd the the opposite, like Lis did. :)
Ivonne, I tried commenting on your cake but didn't find the comment window!
Susan, thank you!
Kirsten, a glass of wine is always welcome. :)
Melting Wok, your muffins are so adorable! You should definitely bake more!
Kristen, I'd change this for that luxurious cake you made. :)
Rose, thank you. You are so kind, my dear friend. Too many zillion calories, you are right!
Andrea, you should join us!
Susan, my kitchen was a mess after I finished it. :)
And your Portuguese is really good, where did you learn? ;)
Claudia, your comment made my day. :)
Sher, I can't wait to see what Quellia will choose for us. I'm sorry that you weren't fine, sweetie.
And thank you for your kind words! - May 30, 2007
- Dolores said...
Interesting perspective on the experience. I've actually had several professionally prepared versions of Gateau St. Honore (it was one of my father's favorites)... and my experience was that it looked far prettier and fussier than it tasted. Ironically I like the taste of my homemade version far better -- a good thing since what it had in taste, it lacked in looks. But even then, I didn't think the whole was any greater than the sum of its parts. In the end, I enjoyed the experience more for exposing me to new skills that I can apply elsewhere in my culinary explorations.
- May 30, 2007
This is such a hard challenge. Actually, I really can not imagine a harder one! You have done a very good job though!
- June 05, 2007


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text:
RubyInline version 3.11.0 has been released!
Inline allows you to write foreign code within your ruby code. It
automatically determines if the code in question has changed and
builds it only when necessary. The extensions are then automatically
loaded into the class/module that defines it.
You can even write extra builders that will allow you to write inlined
code in any language. Use Inline::C as a template and look at
Module#inline for the required API.
3.11.0 / 2011-09-27
1 major enhancement:
- Removed Module#options


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Friends Prank Man Into Thinking He's Bungee Jumping Off Bridge
Sometimes friends are the worst. This rowdy bunch of Norwegians (note the man smoking next to a gas can) took their friend out for his bachelor party and pulled a massive prank.
The man to be wed is terrified of heights, so bungee is about the last thing he wanted to do (that and jumping out of an airplane). His friends blindfolded him, and carted him off to make him "jump off a bridge." The bridge, of course, was actually just a pallet next to a swimming pool. If you want to bypass all the talking, just skip to the 2:00 mark.
It's videos like this that make us glad we have no friends and will never get married.


text:
UFC Store
"Every single day is to get better to the point where it's perfection. I know it's an impossibility, but that's my goal every single day, to have flawless technique, and in everything I do, I want it to be perfect. If I have that in my mind but never get down because it's not perfect, then I'll have the perfect mindset."
Kenny Florian has come a long way from fighting in "The Gravel Pit" at Club Lido in Revere, Massachusetts, but as he approaches what he hopes is a triumphant homecoming to Boston against Gray Maynard this Saturday night, it's the lessons he learned in those early years that helped make him the fighter he is today.
Not that he knew it at the time.
"To be honest, I didn't even see the UFC in the distance," said Florian, who last fought in his home state against Drew Fickett on July 10, 2004. "I had no intention of fighting in the UFC one day or anything like that. Still at that point it was just one of those things that I was kind of giving a try. I saw it as a test of my Brazilian Jiu-Jitsu more than this is a step in my career. It wasn't even on the radar."
A black belt in Jiu-Jitsu under Roberto Maia, Florian was the epitome of someone who didn't "need" fighting. A graduate of Boston College working as a Senior Project Manager for a Harvard-based Translation Services Company, the man soon to be known as "KenFlo" was in his second year as a pro MMA fighter with a handful of fights to his name, but no real "name" in the fight world.
The bout against Fickett would change that, and not just because he fought well in a three round split decision loss, but because of who was in the crowd of less than a thousand people.
"Before the fight I had heard from the promoter that Dana White was gonna be there, and I wasn't sure if he was serious or not," recalled Florian. "I think I knew it was more to check out my opponent, Drew Fickett. I knew it was a step up in competition for me because I was really just a Brazilian Jiu-Jitsu guy at the time, but I was still confident in myself and confident that I was gonna be able to get the win."
He didn't, but he did get the call to participate in a televised experiment called 'The Ultimate Fighter.' The rest is history. No more Gravel Pit.
He laughs.
"I never thought it would be bigger than that."
It got bigger – a lot bigger. This Saturday night, not only is Florian returning to fight in front of a partisan crowd packing his hometown arena, he will do so with a chance to earn a shot at the lightweight championship. If that's not coming full circle, what is?
"It's cool because it really is a dream come true to be able to fight in the biggest promotion in the world here in your hometown," he said. "But for me on that night, it's gonna be about my performance. It's gonna be me, my opponent, and the cage. I'm more excited for my family, friends, and fans here, who get to see me fight in my hometown, something they've been asking about for a long time. But if you make it bigger than it is, then it will be, and you're gonna feel that pressure, so I'm just excited to go out there and compete again."
In the days since his fight against Fickett, the 34-year old Florian's list of victims reads like a Who's Who of lightweight standouts – Sam Stout, Din Thomas, Joe Lauzon, Roger Huerta, Joe Stevenson, Clay Guida, and Takanori Gomi. But it's the two losses he's taken at 155 pounds – against Sean Sherk and BJ Penn in lightweight title bouts – that have kept him from the top rung of the ladder, and what still push him today. And though some fighters will suffer a defeat in a championship match and never be the same again, Florian has actually gotten better after his two losses, and he owes his success to taking his ego out of the equation.
"A lot of people get down on themselves, and mentally, those are the roadblocks that are the most difficult things to overcome and what we usually end up creating in our mind after losses," he said. "We say we're not good enough, we can't do it, or maybe I don't have it. And for me, I always look on the technical side or on the physical side of what things I should have done or could have done better. I just try to take my ego out of it, and that's very, very tough after a loss. I hate losing at anything, but at the same time, I have to go back and say 'where did I go wrong?' I love this too much to give it up. I still have passion for it, I still have energy to go out there and train every single day, so now there's only one question: what do I need to do to get better? And the answer is going back and looking at the way that you train and looking at the mistakes you made during the fight and kinda taking the ego out of it and saying 'what do I need to do to get better?' You analyze yourself as honestly as you can, and have your coaches do the same, and you go back and drill and get better. That's been critical, along with evolving and getting the right style to be the best fighter. I think that's where my coaches have really helped, especially with the addition of Firas Zahabi."
In March, Florian engaged in his second bout since being submitted by Penn in August of 2009. His opponent? Japanese superstar and former PRIDE lightweight boss Takanori Gomi. Expected to be a stiff test for Florian, the New Englander instead put on a clinic, shutting Gomi down with a crisp standup attack before finishing matters in the third round via rear naked choke. It was as perfect a performance as you could get against a world-class foe, but Florian begs to differ, and maybe that's the secret of his continued evolution as a fighter.
"I went back and watched that fight, and my coaches did the same, and there are still a lot of things that I didn't do that I wanted to do," said Florian of the Gomi bout. "There's a lot of things that I've added into my striking and into my training, wrestling, and all that stuff, that I didn't do in the Gomi fight that I would have liked to have done. For me, there's no such thing as a flawless performance; there were a lot of mistakes that I made in that fight and I still see the little technical details that I should have done weren't all the way there. I went back and improved those things, I'm the sharpest I've ever been, and people will definitely see a much better fighter than I was against Gomi, and that's been the most important thing – going back and looking at those mistakes. I've definitely done a lot to improve those things, and I'm sure in this fight against Gray I'll still have a lot to work on."
So the question should be, is the championship the be all, end all, or is it fighting the perfect fight? Florian goes a step further.
"It's more than just the perfect fight," he said. "I would go as far as saying the perfect fighter, and that's probably impossible, but that's my goal. Every single day is to get better to the point where it's perfection. I know it's an impossibility, but that's my goal every single day, to have flawless technique, and in everything I do, I want it to be perfect. If I have that in my mind but never get down because it's not perfect, then I'll have the perfect mindset."
And giving credit where credit is due, Florian quickly refers to his father, Agustin, as the source of his work ethic and pursuit of perfection in whatever he chooses to do.
"My dad was a very hard worker and he wanted to be the best and he always had the feeling that he had to better than everybody and try his best coming from another country to the United States, and it's that work ethic, optimism, and confidence that I got from him," said Florian of his father, a doctor who came to the United States from Peru. "If you love something, you're always gonna give a hundred percent and do whatever it takes to make it work. I love this and it's all I think about, all I do, all I want to do, and for me it's probably more than a passion – it's probably an obsession. And when it's going through your head all the time and you're working on it all the time and you're just immersed in it, it's easy. It's not even a question of whether I'm gonna try to be better; I have to, and there's no other way. I love this way too much to not be good at it or not give a hundred percent to it."
This adds even more intrigue to the compelling bout between Florian and Maynard, with Florian continually adding new wrinkles to his game and Maynard living up to his nickname of "The Bully" as he looks to steamroll his way to a title shot. To win, one fighter will have to break the will of the other eventually, and Florian expects to make a statement on Saturday.
"Every fight is important in the UFC, and for me, I think a win over Gray Maynard, in the fashion that I hope to do it, would be a big statement of saying 'here's a guy in Gray Maynard who's undefeated, he's beaten top guys, he was considered one of the top contenders to face BJ Penn at the time (in April) along with Frankie Edgar, I beat him, outclassed him, and Kenny Florian's back and he's a different fighter.' Hopefully, we'll see that I outwrestled him, outstruck him, and that this is a different Kenny Florian from the one we saw before his run at BJ Penn. So I hope to prove that and I think a win over Gray Maynard alone proves that you're the top contender in the world."
Power Slap


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Jermichael Finley Green Bay Packers Nike Women's Game Retired Player Jersey - Green
Jermichael Finley Green Bay Packers Nike Women's Game Retired Player Jersey - Green
Regular price
Regular price
Sale price
Unit price
Jermichael Finley is one of the greatest to step on the field in Green Bay Packers franchise history. Celebrate the storied career of your favorite gridiron legend with this Nike Game jersey. Its lightweight breathable design combines modern details with player-specific graphics so you can show your past and present devotion to the Green Bay Packers.
- Product ID: 3994858
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- Imported
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- Machine wash
- Officially licensed
- Nike Game


text:
Award recipients will be recognized during a special luncheon at the Executive Mansion in Springfield
The Serve Illinois Commission on Volunteerism and Community Service is accepting nominations for the 4th Annual Governor's Volunteer Service Awards until February 15. The awards recognize individual volunteers through a statewide award program to highlight the importance of volunteerism and community service in the State of Illinois.
Individual awards will be presented to one youth (18 years and under), one adult (19-54 years old) and one retiree/senior (55 years and older) in each of the Commission's five service regions across the state (Northeast, Northwest, East Central, West Central and Southern). National Service Awards will be presented to one AmeriCorps and one Senior Corps member in each of the five regions. One award will be provided to a business in each of the five service regions. Within each category, applications will be given special priority based on the areas: economic opportunity, education, environmental conservation, disaster preparedness/response, health, and veterans affairs.
Please visit www.serve.illinois.gov for the nomination forms and more information.
The Serve Illinois Commission is a 40-member, bi-partisan board appointed by the Governor and administered by the Illinois Department of Human Services (IDHS). Its mission is to improve Illinois communities by enhancing traditional volunteer activities and supporting national service programs, including the Illinois AmeriCorps program.
Illinois Department of Human ServicesJB Pritzker, Governor · Dulce Quintero, Secretary
IDHS Office Locator
IDHS Help Line 1-800-843-6154 1-866-324-5553 TTY
© 2023 Illinois Department of Human Services


text:
For the rest of the hour, we're going to talk about meteorites. They are more than just a chunk of rock. They can be a time capsule, or ancient secrets of our solar system may be locked up in its core. And it turns out - I didn't know this - that one of the largest meteorite collections, the largest one, the largest collection held by any university is just up the road from us in Tempe. And joining us now to talk about the collection is Meenakshi Wadhwa.
She is director of the Center for Meteorite Studies and a professor in the School of Earth and Space Exploration at ASU. Meenakshi, welcome to SCIENCE FRIDAY.
DR. MEENAKSHI WADHWA: Thanks, Ira.
FLATOW: Let's talk about your collection. How did you get a collection?
WADHWA: So, this is actually part of a great story too. There's a really famous collector, an Arizonan, Harvey Nininger, who had this wonderful collection. He is probably the person who I would say was responsible for bringing up the science of meteorites to the United States. And he had this great passion for meteorites. Actually, in the natural world in general but a great passion for collecting these space rocks. And he did this in the 1930s and '40s, and he had this wonderful collection, probably the best in the world.
And towards the late 1950s, he actually sold - he was basically deciding what to do with it and wanted it to have a life beyond his at some point and he sold half of it to the British Museum.
FLATOW: Wow.
WADHWA: And so Arizona State, actually, very forward looking at the time - this was an era when, you know, Sputnik happened, 1959 - and they were thinking, well, you know, space, this is the new frontier. This is where we ought to go. And they had the vision to actually buy the rest of his collection, and that's where the core of our collection comes from.
FLATOW: Is there a great black market in meteorites?
WADHWA: Oh, gosh. There is a great community of collectors and people that like to collect and buy meteorites.
FLATOW: Is that a euphemism for a black market?
WADHWA: Well, it's an interesting question. I'm sure there are people that collect meteorites in places that aren't - where the laws don't actually allow them to collect these things. I'm sure that happens. But basically, we, you know, we as a community of scientists would not have some of the most interesting samples to study if there was not a community of people interested in collecting these things in places that are hard to get to and so...
FLATOW: Is the big catch now the one that blew up over Russia? Are people looking for pieces? Have they found the pieces?
WADHWA: Yes, they have, actually. Yeah, they're...
FLATOW: Are they...
WADHWA: You know, within hours of the news, there were people converging on Chelyabinsk.
FLATOW: So what do you have to do to get one of those pieces?
WADHWA: Well, I've actually - we don't have a piece of that meteorite in our collection yet...
FLATOW: Not yet.
WADHWA: But again, you know, it would be governed by laws of Russia and whether they would be able to export those materials legally. And so I think, you know, we would obviously be concerned about all of that, but...
FLATOW: Would do they go to auction, something like that...?
WADHWA: Possibly.
FLATOW: And what would something like that fetch on...
WADHWA: Oh, gosh.
FLATOW: Just to ballpark it.
WADHWA: Any known observed fall, anything that's of historic interest, naturally just by the news-making aspect of it, has more value to it than what it would otherwise be.
FLATOW: Right.
WADHWA: I believe it's what's called an ordinary chondrite. It's one of the more common types of meteorites. So just in and of itself, it's probably not one of the rare kinds of meteorites that's out there. But yeah, I would be hard put to put a figure...
FLATOW: Millions.
WADHWA: Well...
FLATOW: Not millions?
WADHWA: Well, it depends on the piece. But I would say certainly, you know, hundreds or thousands of dollars per gram, possibly. But I, you know, I...
FLATOW: Per gram.
WADHWA: Yes. But I don't - as a scientist that studies meteorites, you know, it's kind of blasphemy to actually put a value on - dollar value on these...
FLATOW: No one's listening.
FLATOW: They're all priceless, right?
WADHWA: They're priceless.
FLATOW: They're all priceless.
WADHWA: Exactly.
FLATOW: Tell us about the priceless ones in your collection. How many do you have in your collection?
WADHWA: We have about - in excess of 1,800 different meteorites. If you consider...
FLATOW: Wow.
WADHWA: ...all the different individual pieces, we've got tens of thousands of pieces, but basically, 1,800 or more than 1,800 different distinct meteorites. And we have some of the - there's all different kinds of meteorites. I know this is radio, but I actually did bring some samples in with me for the studio audience at least. So if anybody afterwards wants to come by and take a look at these...
FLATOW: You'll count them on the way out.
WADHWA: I will count them on the way out.
WADHWA: Absolutely. But we have in our collection - all of these are important classes of meteorites. We have some that come from Mars. We have some that come from the moon. Most of them come from asteroids.
FLATOW: Can you tell immediately by looking at a rock that it's a meteorite or not?
WADHWA: Most times, but I actually...
FLATOW: Really?
WADHWA: Yeah. I actually just spent two months in Antarctica - two months ago, actually. I came back from there. And we were collecting meteorites out on the ice.
FLATOW: They're just sitting out there, aren't they?
WADHWA: They're sitting out there. In some places there's nothing but ice and the only dark rock that you see, that's a meteorite. But in other places, you actually go to these moraines where there's lots of terrestrial rocks mixed in. A lot of them look dark and heavy, and it takes your eye a little bit to get trained to seeing what meteorites look like. But when you're trained - when you're trained to look for these things, you can actually identify them fairly regularly and reliably.
FLATOW: This is SCIENCE FRIDAY from NPR.
Talking with Meenakshi Wadhwa about her collection of meteorites. And which one is your most favorite of all in the collection?
WADHWA: Yeah. It's like asking about your favorite child.
FLATOW: About your children. I'm going to ask it anyhow, so.
WADHWA: Actually, I will say my favorite one right now is this Mars meteorite, which we got just in the last couple of months. It's one that fell in Morocco last year, and it is only one of five known Martian meteorite falls. And so it's the most recent one that's happened. There's not been one in 50 years. And so, you know, if you want to understand something about Mars as a planet and you want to find something fresh and that's not been sitting around on Earth for very long and not contaminated by terrestrial things, this is the rock to look at.
FLATOW: How does that - how does it get from Mars to here?
WADHWA: So as Eric - we heard earlier in the show, there's probably large impacts that are hitting Mars even today, and certainly in the past. And so there was a large impact on Mars sometime in the past and it ejected these pieces from Mars and eventually it's made its way to the Earth.
FLATOW: Could there be pieces from other planets?
WADHWA: Absolutely. So there's pieces of the moon that are meteorites that have landed on the Earth. Theoretical calculations show that, in fact, there could be swapping of material between planets quite readily. And so absolutely, there's probably Earth meteorites on the moon, for example. And that's kind of a fascinating story in itself. You might actually find ancient Earth rocks somewhere lying around on the moon.
FLATOW: Wow. Location, location, location.
WADHWA: Yes.
FLATOW: It's very important. Well, but if a meteorite comes in and it gets - it's sitting here for a while, it gets contaminated by everything that's on Earth, what can you then learn from it about where it came from, or why is it important to look at it?
WADHWA: Yes. So some things do get compromised when they've been sitting around on the Earth, but there are other mineral components as well as, in some cases, organic materials in some of these meteorites that you can look at, that you can differentiate from Earth materials.
So even though there are contaminations or contaminants that can affect the meteorite, there is definitely a lot of information that you can learn about these. In fact, you know, a lot of times people wonder, you know, meteoritics is such a small sort of niche of very specialized science. But everything that we understand about the beginnings of the Earth, everything that we understand about beginnings of the solar system, what we're made of, what the planet's made of, the age of the Earth, all of that comes from studying meteorites. And, you know, we can learn a lot from that.
FLATOW: Would that be a good topic for a novel, do you think?
WADHWA: Absolutely. There are actually quite a few novels that have been written about meteorite impacts and, you know, microbes being carried over here from other places. And yes, there are science fiction books that I've certainly read very avidly about that, but, yes...
FLATOW: So what is the holy grail of a meteorite collector? What do you really wish for some day?
WADHWA: Oh, boy, a piece of Mercury maybe.
FLATOW: Got a little in my pocket. It's a little silvery liquid...
WADHWA: And, you know, it could very well happen. That's the great thing.
FLATOW: Is that right?
WADHWA: Yeah. There was actually at this last Lunar and Planetary Science Conference, there was a talk about a possible Mercurian meteorite.
FLATOW: Would you know it if you found it?
WADHWA: That's the good question. I mean in the case of the Mars meteorites and the moon meteorites, there's actually - we have pieces of evidence from other sciences that can relate to that. And we know that these things are fairly solid. But in the case of a Mercurian meteorite, that would be a little bit harder to do, but it wouldn't be impossible. Hopefully there might be a sample returned sometime in the future.
FLATOW: So there could be around us now and we wouldn't know it.
WADHWA: Yes. Absolutely. Same thing. You know, piece of Venus, we might have something...
FLATOW: And I wouldn't even know how to look at the rocks in my backyard to tell if they were.
WADHWA: Exactly.
FLATOW: We should all bring everything we have over here.
WADHWA: No. Let's not do that.
FLATOW: I want to thank you very much for taking time to talk with us today. Meenakshi Wadhwa is director of the Center for Meteorite Studies, professor in the School in Earth and Space Exploration at ASU. We'll be watching for that meteorite that you got there. Thank you, thank you for taking time.
WADHWA: Thanks you very much. Transcript provided by NPR, Copyright NPR.


text:
Thanks so much to all of you who voted for CW in the '09 BlogLuxe Awards; because of you, Cake Wrecks WON in the Funniest Blog category. (You may now commence rejoicing.)
Since I don't think the winners have been released online yet, here's the breakdown according to SocialLuxe's Twitter feed (the winners were announced live at the Blogher conference last Thursday.) Also, there were two winners in each category:
Blogs We've Learned the Most From: I Heart Faces & The Pioneer Woman Cooks
Most Inspiring Blog: Nie Nie Dialogues & The Spohrs are Multiplying
Most Provocative Blog: The Bloggess & Her Bad Mother
Tastiest Blog : This Week For Dinner & The Pioneer Woman Cooks
Funniest Blog: Cake Wrecks (Woohoo!) & Mommy Wants Vodka
Best Eye Candy Blog: I Should Be Folding Laundry & whatever
Guiltiest Pleasure Blog: MamaPop & Craftastrophe
Congradulations to all the winners & nominees - Under Neat that, Y'all Rock!


text:
Mr. President, earlier today, I had the opportunity to meet with the wives of four Belarusian opposition leaders who have either disappeared, been imprisoned, or have died under mysterious circumstances. Theirs is a compelling story which starkly illustrates the human toll of Alexander Lukashenka's regime in which human rights, democracy and the rule of law are violated with impunity.
These courageous women–Ludmilla Karpenko, Irina Krasovska, Tatiana Klimova and Svetlana Zavadska–conveyed their concerns about their husbands as well as about the continuing climate of fear in Belarus.
Earlier this month, I led a delegation to the OSCE Parliamentary Assembly Annual Session, where I met with Anatoly Lebedko, one of the leaders of the Belarusian democratic opposition.
Belarusian presidential elections are quickly coming up–on September 9. Unfortunately, the Belarusian authorities have not yet made a serious commitment to abide by criteria set forth well over a year ago by the Organization for Security and Cooperation in Europe, OSCE, of which Belarus is a member. These criteria include an end of the climate of fear, equal access to the state media for all candidates, respect for freedom of assembly, as well as transparency and fairness in the registration of candidates and functioning of electoral commissions.
The Helsinki Commission, which I chair, continues to receive troubling reports concerning developments in Belarus. Indeed, the prospects for free and fair presidential elections this fall remain dim. The unbalanced composition of the regional electoral commissions is particularly disturbing given the apparent rejection by the authorities of all candidates–over 800–proposed by Belarusian democratic parties and non-governmental organizations. The Belarusian authorities need to guarantee the impartiality of the electoral commissions by ensuring that democratic parties and non-governmental organizations, NGOs, are represented meaningfully and to correct other reported violations of the electoral code.
The State Department has urged the Belarusian authorities to mount a credible investigation to account for missing former Minister of Internal Affairs Yury Zakharenka, 13th Supreme Soviet Deputy Chairman Viktor Gonchar and his associate Anatoly Krasovsky, as well as Russian Television cameraman Dmitry Zavadsky. They have urged the immediate release of political prisoners and 13th Supreme Soviet members Andrei Klimov and Valery Shchukin. Such an investigation, as well as the release of political prisoners, will be an essential factor in reducing the current climate of fear.
Finally, the Belarusian authorities need to work with the OSCE to facilitate the work of international and domestic observers and to help ensure that all candidates are able to organize freely, without harassment, and carry their campaigns to the people.
While it is not yet too late for the Belarusian authorities to take the steps necessary to ensure an atmosphere conducive to elections that will meet international democratic standards, time is of the essence. Free and fair presidential elections are an essential step if Belarus is to move ahead and end its self-imposed isolation. As President Bush has remarked in connection with this week's observance of Captive Nations Week, America must remain vigilant in our support of those living under authoritarianism. The people of Belarus have that support as they seek to overcome the legacy of the past and build an independent nation based on democracy, human rights and the rule of law.


text:
Ear, Nose & Throat Otolaryngology is the medical specialty that focuses on disorders in the ear, nose, and throat. Although many of us think of hearing loss, sinus problems, or ear infections when we think of otolaryngology, it encompasses much more. Otolaryngology and its allied services provide care for a wide range of disorders, including:
Otolaryngologists also manage the treatment of head and neck cancers, as well as perform reconstructive and cosmetic plastic surgery. Ear, Nose, and Throat Disorders Smell and Taste Disorders (Chemosensory Disorders) Other Ear, Nose, and Throat Disorders Laryngeal Cancer (Cancer of the Larynx) |


text:
Alright - another giveaway thanks to the generous folks at The Hachette Book Group!
This month, the offer is for Nelson DeMille's The Gate House.
From the publisher:
"#1 New York Times bestselling author Nelson DeMille delivers the long-awaited follow-up to his classic novel The Gold Coast. When John Sutter's aristocratic wife killed her mafia don lover, John left America and set out in his sailboat on a three-year journey around the world, eventually settling in London. Now, ten years later, he has come home to the Gold Coast, that stretch of land on the North Shore of Long Island that once held the greatest concentration of wealth and power in America, to attend the imminent funeral of an old family servant."
"Nelson DeMille is also the author of Wild Fire, Night Fall, Up Country, The Lion's Game, Plum Island, The Charm School, Word of Honor, The Talbot Odyssey, Cathedral, and By the Rivers of Babylon. He lives on Long Island, New York."
You can become a fan on Facebook. Or read an excerpt of The Gate House.
Five copies to giveaway - open to US and Canada, no po boxes please. Closes Monday Nov. 30th at 6 pm EST. Good luck and check the sidebar for ongoing giveaways!


text:
Fruity Cake
(recipe source: by Sonia aka Nasi Lemak Lover)
1 basic sponge cake 7", slice into 3 equal pieces, refer recipe here
1 canned of peach in syrup, chopped and sliced
For decorating the cake
Canned peach
Zespri Kiwi fruit
Roasted almond flakes
200g non-dairy whipping cream, follow to recipe to make whipped cream
1. Place one piece of sponge cake on a cake disc (at a revolving decorating cake stand for easy frosting)
2. Spread evenly a layer of whipped cream, top with chopped peach.
3. Continue to place second piece of sponge, spread evenly a layer of whipped cream, top with chopped peach.
4. Top with last piece of sponge cake, frost the whole cake with whipped cream.
5. Decorate with strawberry, peach, kiwi fruit and blueberries.
6. Brush with clear glaze.
How to make clear glaze
(recipe source: adapted from here)
1/2cup water
1/4cup sugar
1/4cup water
1tbsp tapioca starch or corn starch
1. Add 1/2cup water and 1/4cup sugar in a small saucepan over medium heat, stir till sugar dissolved.
2. Mix tapioca starch with 1/4cup water in another small mixing bowl.
3. Pour the tapioca mixture into the hot water stirring constantly. Allow the mixture to simmer for one to two minutes until it has thickened. Remove the pan from heat.
4. Set aside to cool in room temperature, brush clear glaze on the fruits.
Tuesday, September 4, 2012
Fruity Cake
54 comments:
- Yee Ling said...
Loving the spread of fresh cut fruits!
- September 4, 2012 at 4:40 PM
- Bakericious said...
Sonia, you are so generous with fruits! The cake is well decorated, really looks so prof!
- September 4, 2012 at 4:46 PM
- Unknown said...
So lovely...Very nice. You have fun at Hanoi right? Bali is also a nice place.
- September 4, 2012 at 4:53 PM
- 鲸鱼蓝蓝蓝 said...
我也好想去旅行:) - September 4, 2012 at 4:54 PM
- Joceline Lor said...
Very Pandai咯。
几天不见你,就知道你去jalan jalan了。哈哈。。 - September 4, 2012 at 4:56 PM
- Angelic Heart~ said...
Lovely! :D
i love fruit cake very much~ - September 4, 2012 at 4:57 PM
- daphne said...
and i love how you did the decoration!!
- September 4, 2012 at 5:10 PM
- Mich - Piece of Cake said...
What a gorgeous cake! Fruits really do go very well with the non-diary cream and sponge. I am sure your mum must be so happy to have you make her such a beautiful cake.
- September 4, 2012 at 5:23 PM
- Annie's Journal said...
I'm sure your mother would love her birthday cake because it's so beautiful! Love all the fruits in it:) Wishing her a happy birthday and many returns.
- September 4, 2012 at 5:24 PM
- PH said...
Sonia, your cake is very beautiful. I really love the way you decorate it, better than cake shop. And so sayang to cut the cake leh!
- September 4, 2012 at 5:32 PM
- Mandy said...
看到那么多水果就流口水了。。哈哈 - September 4, 2012 at 5:32 PM
- Mel said...
You have decorated this cake so beautiful with various fresh fruits around! Must be yummy.
- September 4, 2012 at 5:50 PM
- Simple Person said...
wah the cakes was so nicely decorated with assorted of fruits...
- September 4, 2012 at 5:54 PM
- Unknown said...
满满的水果真想把整个吃掉,哈哈哈! - September 4, 2012 at 6:32 PM
Very nice and fruits look so fresh and bright. Happy birthday to your mum!
- September 4, 2012 at 7:12 PM
so bright colour. well chosen fruits to cheer up one's day. :)
- September 4, 2012 at 8:17 PM
- ann low said...
Very colourful fruity cake. Happy belated Birthday to your Mum :)
- September 4, 2012 at 8:19 PM
- The Experimental Cook said...
What a beautiful cake. Your cake has inspired me to make one.
I will be visiting Hanoi and Sapa this December ( my first to Vietnam ). Do you have anything interesting to share, foodwise? I am thinking of visiting Tam Coc. What are your thoughts? - September 4, 2012 at 8:27 PM
- Jessie-CookingMoments said...
Everyone who has seen this cake will carry a broad smile on the face, what a beautiful birthday cake.Wish your mother a happy birthday & many, many good years to come
- September 4, 2012 at 8:28 PM
- mui mui said...
Hi Sonia,
This is a lovely cake. I bet too your mother will love it very very much.
How many kiwi and strawberries, have you used to decorate this cake? Just want to know so next time know how many to buy?..:p - September 4, 2012 at 8:37 PM
- ICook4Fun said...
Another beautiful classic cake from you. Happy belated birthday to your Mom.
- September 4, 2012 at 9:39 PM
- Fern @ To Food With Love said...
Wow that's the prettiest cake!! Can you make one for me too?? :-)
- September 4, 2012 at 9:40 PM
- Sonia ~ Nasi Lemak Lover said...
Mui Mui, I use only one kiwi fruit and 10 strawberries .
- September 4, 2012 at 9:47 PM
- Unknown said...
我的天啊 實在是巧手 很美很美很美丫
肯定好好吃 很厲害 - September 4, 2012 at 10:02 PM
- Li Shuan said...
pandai jalan jalan oh。。。hehe...
Ur cake is beautifully decorate, can open cake shop already!
I'm going to Bali end of the month, if u need to book anything or check up something let me know. - September 4, 2012 at 10:09 PM
- Yummy Bakes said...
Wah ... so colorful and beautiful. It really brightens one's day ...
- September 5, 2012 at 9:00 AM
- eileenlml.blogspot.com said...
wow, beautiful decorated, your mum must be very proud of u
- September 5, 2012 at 9:29 AM
- Somewhere in Singapore said...
Happy Belated Birthday to your mum :)
The cake is so lovely... - September 5, 2012 at 9:34 AM
- Quay Po Cooks said...
Great color combination of the fruits. Almost too lovely to be eaten. hehe but if you put it in front of me, it will be gone before you know it.
- September 5, 2012 at 10:19 AM
- Karen said...
wow.. very colourful decoration, Happy belated Birthday to your Mum ya :)
- September 5, 2012 at 10:41 AM
- Lisa Ho said...
My lo' kong was just saying that he missed this fresh fruit cake.. hehehe looks like I have no excuse not to make him some now :)
Gorgeous Sonia... and cant wait to read about your holiday trips - September 5, 2012 at 11:32 AM
- Honey Bee Sweets said...
Happy Belated Birthday to your mummy! Love the vibrant colours from the fruits, sure cheers one up. ;) Think I should bake a fresh fruit cake for my mu next time too, she loves fresh fruits. ;))
- September 5, 2012 at 11:56 AM
- Small Kucing said...
looks delicious as ever.
My ex-colleague's mom made another type. She put a layer of jelly/pudding(not sure what) on top of the fruit. It was nice also - September 5, 2012 at 12:48 PM
- 珊珊 said...
- September 5, 2012 at 12:57 PM
- Joyce (Chunky Cooky) said...
The cake is soooooo beautiful !!! I am sure ur mum will love it. It's really pretty with the colourful fruits decoration and so neatly arranged, like a masterpiece !
- September 5, 2012 at 3:21 PM
- Rice Bowl Tales 有碗話碗 said...
You're such a busy lady!! I don't know how you manage to keep everything going so well!!
This cake is simply stunning, I'm sure your mother will love it so much. Wish your mum a happy birthday and many happy returns!! - September 5, 2012 at 4:29 PM
- Ana Regalado said...
You're such a busy bee these days , Sonia ! :D And a great multitasker as well ! Another beautifully done cake ! I'm sure the birthday gal really loves it :D Happy Belated Birthday to your Mom !!!!
Love that glaze recipe and much more cheaper than using apricot glaze ! lol - September 5, 2012 at 7:07 PM
- Casey said...
- September 5, 2012 at 8:25 PM
- Angie's Recipes said...
As always, your layered cakes are so beautiful!
- September 5, 2012 at 10:10 PM
- divya said...
Lip smashing cake..looks great.
- September 5, 2012 at 10:33 PM
- Little Corner of Mine said...
So beautiful! I loved how you arranged the fruit on the cake. :)
- September 5, 2012 at 10:52 PM
- Nami | Just One Cookbook said...
We love buying fruit cake because our kids love it. I've seen many kinds but yours look very beautiful!!!
- September 6, 2012 at 3:56 AM
- My Little Space said...
Sonia, wishing your mom a very Happy Birthday. She must be so excited to taste her cake. I'm loving it too. Simple & pretty.
Enjoy your day, dear.
Kristy - September 6, 2012 at 7:12 AM
- Lori said...
What a beautiful arrangement of fruit! Anyone would be lucky to have such a nice cake for their birthday. Outstanding!
- September 6, 2012 at 9:38 AM
- lena said...
i know this is an old fashioned cake but it simply looks stunning!!! you going in and out ff the country...jealous!! LOL!
- September 6, 2012 at 9:43 AM
- QembarDelites said...
Another beautiful creation Sonia, love it! Wish I could frost my cakes even half as nice is good enough:D
- September 6, 2012 at 10:39 AM
- Yannie said...
Fantastic Sonia, this looks exactly like those selling at the bakery shop. You are so pro in baking this beautiful cake. Your family is so blessed to have you around.
- September 6, 2012 at 4:26 PM
- Veronica said...
Your beautiful cake looks too lovely to be eaten, Sonia. You did an amazing job AGAIN! Your mum must be very happy.
- September 6, 2012 at 8:48 PM
- Shu Han said...
wowwwwwww you really transformed that plain sponge cake into an artwork!
- September 7, 2012 at 12:40 AM
- Magia da Inês said...
Passei para visitá-la.
Estou encantada com o colorido e
a beleza artística da apresentação do bolo frutado... imagino o sabor!!!
Parabéns pela criatividade!
Bom fim de semana!
- September 7, 2012 at 6:32 AM
- 3 hungry tummies said...
That is a super calourful cake. Love it!
- September 7, 2012 at 1:04 PM
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- choco truffle cake said...
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- December 21, 2016 at 2:07 PM
Hi thanks for the recipe! i have try making it now and it's beautiful.i am just wondering how long can the cake be kept for? As I am living in Australia, I could't find the non-dairy whip cream so I am using the normal cream instead.
Can the cake be kept till tomorrow for a birthday celebration? Many thanks. - July 26, 2017 at 11:42 AM