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Saturday, April 9, 2011
27 comments:
- Deep said...
I really think he deserves it..and is with you.. and what does the prime minister mean when he says its too early to be on a fast on corruption...? is he sick
- April 9, 2011 at 5:52 PM
- Crazy Blogger said...
- April 9, 2011 at 6:24 PM
- Shrinath Vashishtha said...
Oh, yes! Anna sure, does, without any qualms at all, dear Shobha! But I doubt this government would ever want to give the highest civilian honour of the nation to any non Gandhi-Nehru being.
- April 9, 2011 at 6:55 PM
- April 9, 2011 at 7:47 PM
- चंद्रमौलेश्वर प्रसाद said...
Bharat ratna....sachin...anna saheb...ek anaar sau bimaar :)
- April 9, 2011 at 10:06 PM
Yeah Yeah....But will they as Anna nearly brought them to his feet.
Sachin will get it, as he was sitting on the fence...
Cheers! - April 9, 2011 at 10:13 PM
- Anil Anuragi said...
Yesss he certainly deserves this honor !! We only talk and write but this man acted in real sense for a noble cause !! :)
- April 9, 2011 at 11:40 PM
- firsttimemum said...
Yes Yes Yes !!!Yes to Bharat Ratna, Yes to Nobel prize and yes far more deserving than Obama!!!!you said it maam thank you!!!!
- April 10, 2011 at 1:40 AM
- Radhika Gupta said...
Hands raised!! The man who took the nation and the govt by storm at his age, certainly deserves it!!
- April 10, 2011 at 10:47 AM
- Sameer said...
Completely agree...Anna ji deserves this much more than anybody else...by giving it to Anna ji will add more value to the award itself....he is such an inspiration for the young to look upto
- April 10, 2011 at 11:22 AM
- Sushma Harish said...
Absolutely, positively agree with a bow, to every word you wrote.
- April 10, 2011 at 11:42 PM
- Latha said...
Couldn't agree with you more. First of all he should be protected. We should pray for his 'lambi umar'. Not that anybody would dare to touch him seeing the mood & euphoria of the country. If they do, they know they would be finished.
Shanthi Bhushan who is 86 years old is the chairperson from our side in the 'Lok Pal'. His talk is laboured. Why are we so obsessed with the oldies ? His son is also included in it. 2 out of 6 members from the same family ! We have another disease - dynasty.
I think some tough persons like T N Seshan, Arun Bhatia etc should be included. Maneka Gandhi could be another one. She has won every election from Philibit without campaigning by her sheer work alone. Vajpayee asked her to step down to please Sonia when as cultural minister, she pointed out the CBI & CAG report about the swindling of funds to the tune of 600 crores in the Indira Gandhi National Centre for the Arts (IGNCA) when it was headed by Sonia Gandhi. She said it was ten times the amount involved in the Bofors scandal.
Tough measures calls for tough people. - April 11, 2011 at 12:46 AM
- martha said...
Bharat Ratna is decided by the political class again right. So....
- April 11, 2011 at 9:59 AM
- Ashwini Sane said...
Of course, he should be given an award for his efforts. I really didnt like it how people later questioned him on using the media and protest for getting his aims! How selfish were such people asking him , if that was not the way how would he have achieved his goals? I just hope his effort will give fruit.
- April 11, 2011 at 1:04 PM
- goodluck said...
- This comment has been removed by the author.
- April 11, 2011 at 2:37 PM
- goodluck said...
When Shobhaa is pleased she will give Bharat Ratna, Nobel, best actor award generously.
Did Obama deserve Nobel at all?
I thought timesnow will become either sachin channel or anna hazare channel and continue for some more years. But now I see Mandira of noodle straps frame giving cricket gyan.
The show at Jantar Mantar had a true Indian feel. A peepli live repeated with journalists outnumbering supporters, a baba in saffron clothes, some dumb public chanting and politicians of all hues flitting. Only snake charmers, elephants missing.Jokes apart, the effectiveness of this charade will be taken with seriousness only if some heavy weight politicians go behind bars with non bailable warrants. Not judicial custody, but real custody. - April 11, 2011 at 2:49 PM
- Shweta said...
I agree Shobhaa and I too think that Anaa Hazare is indeed an Idol to everybody walking on a path of truth and believes in democracy.
- April 11, 2011 at 4:40 PM
- Neha said...
Like Anna himself said, this is just the beginning. It might just be a lollipop that the government has handed out to subdue protests and buy time. What Anna did is truly marvelous. I am in Delhi and have witnessed all the action unfold last week. However, to think that the government will bow down just like that will be foolish. there has to be a hidden clause, somewhere which will prove all the victorious feelings null and void.
Yet, I hail Anna ji, his enthusiasm and determination that moved the entire nation and especially us, the youth! - April 11, 2011 at 4:48 PM
- Unknown said...
Dear Ma'am,
You are right that Anna Hazare must get Nobel for his deeds. There are lots of such odds in India for which citizens are get affected.
If you look at our education sector there are lots which are running with an affiliation and hideously robbing the students The future of India is on stake. They are taking huge fees for study and literally doing such odds.
This time corruption got a hit by Anna Hazare. Eagerly waiting for the day when such mushrooming third class colleges will be hit by another noble mind. - April 11, 2011 at 5:41 PM
- Pooja Rathore said...
Yes Anna deserves both The Bharat Ratna and the Nobel he is our Anmol(precious) Ratna.
- April 12, 2011 at 12:20 AM
- Divya (Virmani) Chadda said...
Totally agree with you. No other man could've dared to fast for a single day if it wasn't for a selfish reason. This was a complete selfless act from a true Indian and he deserves it all.
A bow to Annaji! - April 12, 2011 at 1:12 AM
- wit said...
Mobile Application Developers - Anna really deserves Nobel Prize.
- April 12, 2011 at 11:41 AM
- Subhendu said...
Gifts make both you and your loved one relish the sweetest memories of togetherness. Gifts are the guides to take both of you to the down memory lane, and in no time, you start feeling like being together. Visit www.smartflowersdelhi.com for more details.
- April 12, 2011 at 4:23 PM
- RAJ47 said...
Loved your article in Asian Age on Dhoni's Mummyji.
We all are truely proud of both of them. - April 12, 2011 at 5:18 PM
- Unknown said...
I strongly agree with your opinion
- April 14, 2011 at 10:57 PM
- Unknown said...
Bharat Ratna again is a political honor, not more than that. Anna deserves highest civilian honor, an award created by people of India. Anna ki Jai.
- April 15, 2011 at 9:43 PM
- rahul sen said...
anna should for sure be given the bharat ratna....
it will make all indians proud..
rahul sen - August 28, 2011 at 11:56 PM


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This infographic created by Jason at Frugal Dad shows that almost all media comes from the same six sources.
That's consolidated from 50 companies back in 1983.
NOTE: This infographic is from last year and is missing some key transactions. GE does not own NBC (or Comcast or any media) anymore. So that 6th company is now Comcast. And Time Warner doesn't own AOL, so Huffington Post isn't affiliated with them.
But the fact that a few companies own everything demonstrates "the illusion of choice," Frugal Dad says. While some big sites, like Digg and Reddit aren't owned by any of the corporations, Time Warner owns news sites read by millions of Americans every year.
Here's the graphic:
Source: Frugal dad

subset: commoncrawl


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HEALTH DEPARTMENT STAFF ATTENDS WASTEWATER TREATMENT CONFERENCEDorothy David, Director of Environmental Health with the Henry and Stark County Health Departments and Dennis Sullivan, a licensed private sewage pumper, both of whom also serve on the Henry County Planning Committee attended the 2014 Onsite Wastewater Treatment Conference held recently in Bloomington, IL.
HEALTH DEPARTMENT OFFERS HOLIDAY FOOD SAFETY SUGGESTIONSThe Environmental Health Division of the Henry and Stark County Health Department notes that according to the Centers for Disease Control and Prevention (CDC), "76 million Americans contract foodborne diseases every year, affecting more people than the common cold." But many of the symptoms of food poisoning mimic those of the garden-variety flu, sometimes leaving people to wonder if the cause was the food they ate or a virus they picked up along the way. Despite the prevalence of foodborne illnesses, it can be hard to recognize them. Like people with the "stomach flu," those with foodborne illness usually suffer from vomiting, diarrhea and abdominal pain. Dorothy David, Director of Environmental Health Services with the Health Department states, " There's no real easy way to distinguish between many types of foodborne illness and a flu bug, but with the flu, one might be more apt to see generalized aches and pains and just overall not feeling well." The telltale sign of food poisoning is usually the quick onset of the symptoms. Foodborne illnesses are, by and large, illness that occur in close proximity to exposure. If a large number of people have the same symptoms at the same time, then the cause is most likely food poisoning. However, if people are ill at different times their symptoms are more likely to be flu-related, as it takes time to pass the virus from person to person. David adds, "Though most foodborne disease outbreaks don't occur during the holidays (they occur most often in the summer), the holidays warrant special attention because certain foods and food practices popular during the season can increase the risk for foodborne illness."The Health Department staff offers the following food safety suggestions:* Clean: Wash hands and food -contact surfaces often. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges, and countertops. * Separate: Don't cross-contaminate. Don't let bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Experts caution to keep these foods and their juices away from ready-to-eat foods. * Cook: Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.* Chill: Refrigerate promptly. Public health officials advise consumers to refrigerate foods quickly because rapid cooling to 41 degrees slows the growth of harmful bacteria. Refrigerators should be set at 41 degrees Fahrenheit and the freezer at 0 degrees, and the accuracy of the settings should be checked occasionally with a thermometer. According to David, "The holidays don't always make it easy for food handlers to follow this advice. One reason is that people get caught up in the hectic pace of the holiday season. People get sloppy. They're busy, and they lose the vigilance that they might follow at other times of the year. The traditional advice should always be applied: Keep hot foods hot and cold foods cold." For more information on food safety you may contact the Health Department at (309) 852-0197 (Henry) or (309) 852-3115 (Stark) or find us on Facebook at Henry and Stark County Health Departments.


text:
Product Description
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- 3 Function Mini Factory Style Switch (BL-SW11)
- Complete Wiring Kit with Fuse & Relay
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Are these fog lights original equipment manufactured? No, these fog lights are manufactured by BlingLights. Many of our customers are able to install our fog light kit in a period of approximately 45 minutes to 2 hours. More involved installations may require drilling to position the lights where you want them. This kit includes mounting brackets that mount independently of the factory mounting points. If you have plastic inserts currently covering your fog light holes then you will have to remove those to install this kit, which is required of any fog light kit installation. The end result will be a clean look if done with care. For those uncomfortable with the install, have the kit professionally installed at a local car stereo shop.
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Items ship out the same or next business day from the time payment is received from the closest shipping facility. Shipping is available to any country worldwide. International shipments are sent out with prepaid customs, taxes and duty so there is usually no other costs. For any other shipping related questions please contact us.
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BlingLights encourages our customers to share their photos and experiences in the BlingLights customer gallery. For any customer generous enough to share their photos and positive feedback just notify us and receive $5 instant rebate. Occasionally customers are chosen for their exceptional photos and helpful review's to receive additional new products at no cost for you to review. In the event you are not satisfied with the purchase please notify us so we can try our best to resolve. Please notify us in the event any error in vehicle or product information is listed.
In the event the item received arrives damaged or wrong item was ordered or shipped contact us and we will resolve immediately. You are entitled to a full refund for any reason if item is mailed back within 30 days of receiving item. Item must be in the EXACT brand new condition it was received along with the order number and reason for return. Keep the hat just for trying our product even if you decide to return. No RMA or prior authorization required in order to return. We are not responsible for any additional shipping charges which may occur to return products to us.
BlingLights will repair, or at our option, replace this product for up to 1 year from time of purchase. The NO FAULT provision of this warranty means that regardless of how the item may have been damaged or rendered unusable (fully or partially) by the Owner of the item, BlingLights will repair or replace the item without any questions being asked. To take advantage of this provision, enclose a money order for $25.00 (U.S. dollars) with the item to cover inspection, handling, and return shipping.
This product was designed for show use only. Laws may vary from state to state so check local laws regarding use of this product while traveling on public roadways. The manufacturer assumes no responsibility for damages, fines or claims resulting from the use of this product. The product was designed for show use only. Design and specification are subject to change without notice.
Designated trademarks and brands are the property of their respective owners.


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Dating from the earliest times in Latin America, alcohol has played a crucial social, economic, political, and cultural role. Often reserved for politico-religious leaders, alcohol was a conduit through which power flowed in many pre-contact indigenous societies; indigenous drinkways (production, commerce, and consumption habits) were associated with communal ritual events and social prestige. Introduced to the Americas by Europeans, distillation profoundly altered the potency of alcoholic drinks for people who were accustomed to fermentation. Even as the social and cultural practices of alcohol consumption changed over time, alcohol continued to have political and economic implications in the colonial and national periods in Latin America. Fearing that inebriation bred disorder and recognizing that moonshining undercut their own revenues, colonial and national governments alike sought to regulate, if not control, the production, sale, and consumption of alcohol. In nations as diverse as Mexico, Bolivia, Peru, and Guatemala, indigenous women came to play integral roles in the (oftentimes illicit) sale and production of alcohol. A cash nexus for moving labor and land and a crucial component of the economic system by which (often unscrupulous) labor brokers recruited workers, alcohol was a currency of local economies. As a commodity of local, national, and international significance, alcohol shaped the fate of nation-states.
People's class, ethnic, race, and gender identities all played into their access to alcohol. Although a person's choice of libation could define their position, some of the more fascinating histories of alcohol are punctuated with women and men who used alcohol to disrupt social conventions. Through the consumption of alcohol, rituals and ceremonies created and reconstituted community both within and across ethnic groups. Imbibing could also divide people. Even while they sipped their cognacs and brandies, elites portrayed indigenous people, the poor, and other marginalized people getting drunk on moonshine to discount and denigrate them. Often associated with (particularly violent) crime, alcohol was seen as a vice by many and excoriated during temperance movements. Yet defendants across Latin America took advantage of judicial systems that considered alcohol a mitigating circumstance in many crimes. As 20th-century evangelical sects that preached abstinence as the route to wealth and marital bliss grew to unprecedented numbers, traditional healers and biomedical practitioners continued to tout alcohol's medicinal value. In short, alcohol was a marker of social position and cultural identity, a crucial component in community and state building, and a commodity around which different cultural traditions, healing practices, and policing policies developed and evolved.


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'Argo' Wins Best Picture at the 2013 Oscars
'Argo' was named Best Picture at the 2013 Oscars this Sunday.
Ben Affleck's 'Argo' premiered at the Toronto Film Festival where it was immediately touted as a Oscar frontrunner and in the past few months, held strong winning both the Golden Globe for Best Motion Picture, Drama and the Best Picture award at the BAFTAs. This despite Affleck not even being nominated for Best Director at this year's Oscars. (Only three other films have won Best Picture without their director being nominated, the last being 1989's 'Driving Miss Daisy.')
In addition to being a critical success, 'Argo' also grossed over $120 million at the box office so far.
It was a hotly contested Best Picture race this year but 'Argo' wound up beating out competitors 'Amour,' 'Django Unchained,' 'Life of Pi,' 'Lincoln,' 'Les Miserables,' 'Silver Linings Playbook,' 'Zero Dark Thirty' and 'Beasts of the Southern Wild.'
Based on true events, 'Argo' chronicles the life-or-death covert operation to rescue six Americans, which unfolded behind the scenes of the Iran hostage crisis—the truth of which was unknown by the public for decades. On November 4, 1979, as the Iranian revolution reaches its boiling point, militants storm the U.S. embassy in Tehran, taking 52 Americans hostage. But, in the midst of the chaos, six Americans manage to slip away and find refuge in the home of the Canadian ambassador. Knowing it is only a matter of time before the six are found out and likely killed, a CIA "exfiltration" specialist named Tony Mendez (Affleck) comes up with a risky plan to get them safely out of the country. A plan so incredible, it could only happen in the movies.


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Cutting Boards
Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.
Avoid Cross-Contamination
The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.
Cleaning Cutting Boards
To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).
Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.
Bamboo Cutting Boards
Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.
Replace Worn Cutting Boards
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.


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Set of 4 No. 27 Pocket Journal Register Refills.
60-page Journal Register
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All orders of $1,000 or more will be shipped Signature Required.
We will email your tracking number when your package leaves our facility. Feel free to contact us with any questions or concerns regarding your order at email@example.com
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Directory listing all the churches of Seattle (Washington, USA) Presbytery, with iPhone-optimized features, and additional links to the Presbyterian Church (USA) website and a national directory of Presbyterian ministers. Try with TestiPhone
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Bison — Off the Beaten Aisle
Nothing says "yum!" like a bit of nomenclatural confusion — especially with a side of near extinction.
But that's what you get once you venture down the culinary path with bison, an alternative red meat that is showing up at more and more grocers nationwide.
And these massive shaggy creatures are such a delicious — and good for us — meat, it's worth sorting it all out.
So let's start with the name. The critter you know as the American buffalo (yes, of rolling plains and Native American fame) really isn't a buffalo at all.
Turns out there are only a few types of buffalo in the world (including the Asian water buffalo and African Cape buffalo). The American buffalo (technically bison) is more closely related to your run-of-the-mill cow. Yet people tend to use the terms interchangeably and we're not going to get too bent out of shape over it.
Bison were once hunted to near extinction. But they've made a pretty good turnaround and these days are raised primarily for consumption.
Why do you care? Because bison meat, which is raised without hormones or antibiotics, can be incredibly tender and flavorful, with a sweet, rich beefy flavor.
It also happens to be amazingly lean, packing fewer calories and less fat than beef and even skinless chicken.
That low-fat profile comes with a price, however. Like any lean meat, bison has a tendency to cook quickly. So quickly that it's easy to overcook it.
And that is why bison has a reputation for being tough. It isn't. If you have bison that is tough, that just means it was overcooked.
Though bison is available in most of the same cuts as traditional beef, the most common varieties at grocers are ground and steaks. We'll stick with those.
You can use bison much as you would beef. The trick is to modify the cooking method (rather than the flavors or other ingredients) to account for the leanness.
When cooking ground bison, it's best to work in some sort of liquid flavor to keep the meat moist. This might mean eggs or tomato paste for a meatloaf, or some sort of pan sauce or gravy if you are browning it in a skillet. That also makes it ideal for meatballs simmered in sauce or for using in chili.
For bison steaks, think fast and furious. Season them, then pop them under the broiler or on the grill for just a few minutes per side.
Bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Reserve ¼ cup of the cooking water, then drain the gnocchi and set aside.
In a large skillet over medium-high heat, heat the oil. Add the garlic and red pepper flakes. Sauté the garlic for 30 seconds.
Add the steak and sear on each side for about 1 minute. Don't crowd the pan or the steak with steam rather than sear. If needed, work in batches.
Once the steak is seared, add the sage and cooked gnocchi. Cook for 30 seconds, then add the Parmesan. Toss once, then season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 360 calories; 90 calories from fat (26 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 34 g protein; 2 g fiber; 640 mg sodium.
J.M. Hirsch is the national food editor for The Associated Press. He is the author of the recent cookbook High Flavor, Low Labor: Reinventing Weeknight Cooking . He also blogs at LunchBoxBlues.com.


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BEIJING (AP) — Beijing hotly denies accusations of official involvement in massive cyberattacks against foreign targets, insinuating such activity is the work of rogues. But at least one element cited by Internet experts points to professional cyberspies: China's hackers take the weekend off.
Accusations of state-sanctioned hacking took center stage this past week following a detailed report by a U.S.-based Internet security firm Mandiant. It added to growing suspicions that the Chinese military is not only stealing national defense secrets and harassing dissidents but also pilfering information from foreign companies that could be worth millions or even billions of dollars.
Experts say Chinese hacking attacks are characterized not only by their brazenness, but by their persistence.
"China conducts at least an order of magnitude more than the next country," said Martin Libicki, a specialist on cyber warfare at the Rand Corporation, based in Santa Monica, California. The fact that hackers take weekends off suggests they are paid, and that would belie "the notion that the hackers are private," he said.
Libicki and other cyber warfare experts have long noted a Monday-through-Friday pattern in the intensity of attacks believed to come from Chinese sources, though there has been little evidence released publicly directly linking the Chinese military to the attacks.
Mandiant went a step further in its report Tuesday saying that it had traced hacking activities against 141 foreign entities in the U.S. Canada, Britain and elsewhere to a group of operators known as the "Comment Crew" or "APT1," for "Advanced Persistent Threat 1," which it traced back to the People's Liberation Army Unit 61398. The unit is headquartered in a nondescript 12-story building inside a military compound in a crowded suburb of China's financial hub of Shanghai.
Attackers stole information about pricing, contract negotiations, manufacturing, product testing and corporate acquisitions, the company said.
Hacker teams regularly began work, for the most part, at 8 a.m. Beijing time. Usually they continued for a standard work day, but sometimes the hacking persisted until midnight. Occasionally, the attacks stopped for two-week periods, Mandiant said, though the reason was not clear.
China denies any official involvement, calling such accusations "groundless" and insisting that Beijing is itself a major victim of hacking attacks, the largest number of which originate in the U.S. While not denying hacking attacks originated in China, Foreign Ministry spokesman Hong Lei said Thursday that it was flat out wrong to accuse the Chinese government or military of being behind them.
Mandiant and other experts believe Unit 61398 to be a branch of the PLA General Staff's Third Department responsible for collection and analysis of electronic signals such as e-mails and phone calls. It and the Fourth Department, responsible for electronic warfare, are believed to be the PLA units mainly responsible for infiltrating and manipulating computer networks.
China acknowledges pursuing these strategies as a key to delivering an initial blow to an opponent's communications and other infrastructure during wartime — but the techniques are often the same as those used to steal information for commercial use.
China has consistently denied state-sponsored hacking, but experts say the office hours that the cyberspies keep point to a professional army rather than mere hobbyists or so-called "hacktivists" inspired by patriotic passions.
Mandiant noticed that pattern while monitoring attacks on the New York Times last year blamed on another Chinese hacking group it labeled APT12. Hacker activity began at around 8:00 a.m. Beijing time and usually lasted through a standard workday.
The Rand Corporation's Libicki said he wasn't aware of any comprehensive studies, but that in such cases, most activity between malware embedded in a compromised system and the malware's controllers takes place during business hours in Beijing's time zone.
Richard Forno, director of the University of Maryland Baltimore County's graduate cybersecurity program, and David Clemente, a cybersecurity expert with independent analysis center Chatham House in London, said that observation has been widely noted among cybersecurity specialists.
"It would reflect the idea that this is becoming a more routine activity and that they are quite methodical," Clemente said.
The PLA's Third Department is brimming with resources, according to studies commissioned by the U.S. government, with 12 operation bureaus, three research institutes, and an estimated 13,000 linguists, technicians and researchers on staff. It's further reinforced by technical teams from China's seven military regions spread across the country, and by the military's vast academic resources, especially the PLA University of Information Engineering and the Academy of Military Sciences.
The PLA is believed to have made cyber warfare a key priority in its war-fighting capabilities more than a decade ago. Among the few public announcements of its development came in a May 25, 2011 news conference by Defense Ministry spokesman Geng Yansheng, in which he spoke of developing China's "online" army.
"Currently, China's network protection is comparatively weak," Geng told reporters, adding that enhancing information technology and "strengthening network security protection are important components of military training for an army."
Unit 61398 is considered just one of many such units under the Third Department responsible for hacking, according to experts.
Greg Walton, a cyber-security researcher who has tracked Chinese hacking campaigns, said he's observed the "Comment Crew" at work, but cites as equally active another Third Department unit operating out of the southwestern city of Chengdu. It is tasked with stealing secrets from Indian government security agencies and think tanks, together with the India-based Tibetan Government in Exile, Walton said.
Another hacking outfit believed by some to have PLA links, the "Elderwood Group," has targeted defense contractors, human rights groups, non-governmental organizations, and service providers, according to computer security company Symantec.
It's believed to have compromised Amnesty International's Hong Kong website in May 2012, although other attacks have gone after targets as diverse as the Council on Foreign Relations and Capstone Turbine Corporation, which makes gas microturbines for power plants.
Civilian departments believed to be involved in hacking include those under the Ministry of Public Security, which commands the police, and the Ministry of State Security, one of the leading clandestine intelligence agencies. The MSS is especially suspected in attacks on foreign academics studying Chinese social issues and unrest in the western regions of Tibet and Xinjiang.
Below them on the hacking hierarchy are private actors, including civilian universities and research institutes, state industries in key sectors such as information technology and resources, and college students and other individuals acting alone or in groups, according to analysts, University of Maryland's Forno said.
China's government isn't alone in being accused of cyber espionage, but observers say it has outpaced its rivals in using military assets to steal commercial secrets.
"Stealing secrets is stealing secrets regardless of the medium," Forno said. "The key difference is that you can't easily arrest such electronic thieves since they're most likely not even in the country, which differs from how the game was played during the Cold War."


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The Sustainable Development Goals (SDGs), otherwise known as the Global Goals, are a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity.
What are the Sustainable Development Goals? The Sustainable Development Goals (SDGs), otherwise known as the Global Goals, are a universal call to action to end poverty, protect the planet and ensure that all people enjoy peace and prosperity. These 17 Goals build on the successes of the Millennium Development Goals, while including new areas such as climate change, economic inequality, innovation, sustainable consumption, peace and justice, among other priorities. The goals are interconnected – often the key to success on one will involve tackling issues more commonly associated with another. The SDGs work in the spirit of partnership and pragmatism to make the right choices now to improve life, in a sustainable way, for future generations. They provide clear guidelines and targets for all countries to adopt in accordance with their own priorities and the environmental challenges of the world at large. The SDGs are an inclusive agenda.
They tackle the root causes of poverty and unite us together to make a positive change for both people and planet. "Supporting the 2030 Agenda is a top priority for UNDP," said UNDP Administrator Helen Clark. Volodimir vinnichenko komedya z kostem plan.
"The SDGs provide us with a common plan and agenda to tackle some of the pressing challenges facing our world such as poverty, climate change and conflict. UNDP has the experience and expertise to drive progress and help support countries on the path to sustainable development." For more information on the background of the SDGs, click. What is UNDP's role? The SDGs came into effect in January 2016, and they will continue guide UNDP policy and funding for the next 15 years. As the lead UN development agency, UNDP is uniquely placed to help implement the Goals through our work in some 170 countries and territories. Our strategic plan focuses on key areas including poverty alleviation, democratic governance and peacebuilding, climate change and disaster risk, and economic inequality. UNDP provides support to governments to integrate the SDGs into their national development plans and policies.
This work is already underway, as we support many countries in accelerating progress already achieved under the Millennium Development Goals. Our track record working across multiple goals provides us with a valuable experience and proven policy expertise to ensure we all reach the targets set out in the SDGs by 2030. But we cannot do this alone. Achieving the SDGs requires the partnership of governments, private sector, civil society and citizens alike to make sure we leave a better planet for future generations. For more resources related to the SDGs, click.
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By David Crane defrev (at) gmail (dot) com Photo Credits: Sturm Ruger & Co., Inc. June 7, 2009 Updated on 6/16/09 Ever since the late
Read More »Tag Archives: gas versus piston drive rifle
SIG 556 SWAT Gas-Piston-Driven Tactical Rifle/Carbine/Subcarbine
by David Crane defrev at gmail dot com All photographic images contained in this article were taken by DefenseReview.com, and they are the exclusive property of DefenseReview.com. DefenseReview.com owns the copyright on these photos. All photos were shot with a 7.2-megapixel Sony Cyber-shot digital camera (Model #: DSC-P150). December 27, 2007 The February 2008 issue of Guns & Weapons for …
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Printable PDF
Click here for a PDF file of the Rhymes with DAY but Does Not End in AY Anagram List Puzzle. Adobe Acrobat Reader is needed to open the PDF file. There is also a printable version using Java available. For better printing, it is recommended that you use the PDF version.


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Software licensing has been a way to control not only the quality of products for game consoles, but also limit what developers could do. From the Nintendo Entertainment System onward, Nintendo has used a variety of lockout chips and DRM in order to make sure all of the products on their consoles had the Nintendo Seal of Approval. Their efforts kept quality much higher than in the previous era of gaming, but did not completely stomp out all unlicensed products and games. For the GameCube, Wii, and many other consoles, Datel has been the most prominent producer of unlicensed hardware and software. They have survived a rough market to make a claim to fame with popular products such as Action Replay!
These range from extremely interesting utilities to minigame collections. So, enjoy a quick look at some of this rarely emulated software!


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Thursday, October 11, 2007
Things That Scare Me
1. Potty training. Parenthood itself doesn't worry me or scare but tell me that I've got to get my a two year-old to sleep dry through the night and I'm quivering in the corner.
2. Driving on narrow two-lane highways. This sounds silly and it's not as if we're talking full-blown phobia here but so many car accidents happen on two-lane highways that I get nervous whenever I drive down to Girdwood or Seward. There's always some hotshot in a truck scaring everyone and every year there are deaths--enough that I'm careful and cautious while enjoying the scenery. I still remember the story years back when a Toyota Forerunner went off the road and into the inlet and the father driving couldn't rescue his child out of the car seat before the icy waters got them. Never found the car. Am I morbid? Or am I just a mom? You be the judge. I also get nervous about driving long distances when it's very cold, I worry about the car breaking down and being stuck somewhere with children in 10 below temperatures. Again, a mom thing I guess.
3. Yucky movies. By this I don't mean movies that are suspenseful or frightening--which I love--but movies that focus on evil stuff. Slasher movies or movies like The Exorcist or The Omen or even The Ring. It's not so much that they scare me so much as they make me feel dark. That's about the only way to describe it--dark. Don't like 'em. Don't watch 'em.
4. Swimming in the ocean. More specifically, swimming in the deep parts of the ocean where you can't see your feet and the seaweed brushes against your legs like tentacles . . . yuck. I've been snorkeling in deep water but it was so clear that 80 feet looked like five and the water was more like a bath tub than murky blackness waiting to suck you down, dragging you to its depths . . . and my kids wonder why I don't like swimming that much. I wouldn't want to go scuba diving because I'd feel claustrophobic with all that water around me. You ever seen the movie Open Water? You can bet I won't, Finding Nemo is more my speed.
5. Eels. Maybe this goes with the ocean thing but I don't like eels. I'm okay with snakes but eels not so much. When Andrew and I were honeymooning he decided to go snorkeling under the dock where there was a lot of coral. An eel popped out at him and you've never seen someone scramble out of the water so fast so maybe I'm not alone in this.
6. Rays. Speaking of eels, I'm even less fond of rays. Last time we were at Sea World there was a sting ray exhibit (right next to the eel exhibit) where you could pet the rays in the shallow water. My kids kept trying to get me to put my hand in but no way, no how was that going to happen. They're all creepy with their flappy, batty wings and their sucker mouths underneath and their tails that may or may not have stingers because I can remember which rays are which. If you don't believe that rays are not to be trusted just ask the Crocodile Hunter--he'll tell you.
7. Impromptu Public Speaking. Not to be confused with plain old public speaking which I'm generally okay with, no I mean being called on to say a few words without any notice. That isn't going to work. Isn't that why I like to write? Because I can mull over each word, carefully selecting and weeding through the English language like a bargain hunter at a flea market stall? I don't do well when I'm supposed to say something off the cuff so I avoid that like that plague.
8. Andrew leaving. This is totally insane and I recognize that completely but when we were first married I would have these nightmares that Andrew was leaving me. I'd wake up sweaty and upset and very, very angry. It would especially bother Andrew because he'd wonder what unconscious signals he was sending to make me worry so subliminally about his loyalty. Eventually after years of marriage and becoming more confident those dreams stopped but they always worried me. Not any more, but given my history it's worthy of a spot on the list.
9. Going under our deck. We've had trouble with our kitchen getting very cold in winter and with the remodel this spring Andrew went down in the crawlspace to investigate why it was so frigid in our cupboards. He determined that there was this area underneath the deck where there is plenty of cold air being allowed to circulate and insulation needed to be installed. I couldn't believe he was brave enough to crawl down under there in that little tiny dusty, cobwebby, daddy-long-leg-infested, dirty space to fix things but he didn't seem to have too much of a hang-up about it. Though he did say when he emerged that he fully had expected to find a body down there or something, it was that spooky. He's my hero.
10. Having to sing in public. Public speaking is fine but tell me I have to sing and I'll go pale and need a defibrillator. I took piano lessons all those years so that I could hide behind a piano and not need to sing a note. Of course that doesn't mean I'm not belting out my favorites when I'm in the car or doing my cleaning. "Here I am . . . Rock you like a hurricane . . . "
11. Needles. It's not as if I've been able to avoid them but needles aren't my favorite thing. When I was going into labor with Grace the nurses asked if I had any requests and the only thing I could come up with was "no I.V. please." They thought I was loopy to care about that and laughed at me.
Last week I had a wart taken off of my finger and was doing alright until the doctor started his commentary of the procedure. "Wow! This thing is really deep! Look at the size of that!" etc. etc. I started getting hot around the ears and very sweaty and suddenly I was on my back staring up at the ceiling. The only thing good to come of it (besides being wart-free) was the wound that was deeply impressive to my sons who wanted to look at it. I'm suddenly cool if I've got an open wound the size of New Hampshire on the side of my finger.
12. Pain. When I was expecting Grace I was scared of the impending birth and worried that I'd be able to handle the pain. Things went fine and I was able to deal with everything but I think pain is scary because it can control you--your heart rate, your emotions, your physical nature--and it's an unknown. It sure makes me glad to live in a day where there's modern medicine: aspirin, penicillin, Novocain, all those things that make our lives so comfortable. I've thought that people who lived before all these things must have just lived with constant pain. You know that scene in Castaway when Tom Hanks takes out his own tooth? I can't watch it.
13. Dragonflies. Here we are at the last item and what is it? Dragonflies. Not war, catastrophe or the collapse of civilization as we know it, just a rather large insect that my kids like to capture. They think it's hysterical that these things scare me but in my defense 1) They're HUGE, 2) they're like helicopters with hovering capabilities, 3) they're unpredictable and can come at you from any angle, 4)they're not afraid of you and will land on you if you let them and 5) they don't call them DRAGON flies for nothing.
This summer I was with Spencer and David at cub scout camp and while waiting for them on a grassy lawn I looked up at the nearby cabin and it was covered with dragonflies. Let me make that COVERED with dragonflies. There must have been 500 of them resting all over the sunbaked siding of the house, just enjoying the light and waiting until I wasn't looking to dive in for the kill.
Technorati tags: Thursday Thirteen, movies, Halloween, holidays
44 comments:
- Jenna said...
I'm with you on so many of these things! I've driven that narrow road to Seward and I know what you mean! And eels? Rays? Dragonflies? Dark waters? Yucky movies? Yep, yep, yep, yep, and yep! I'm working hard on my contest entry!
- Kristin said...
Swimming in the ocean? No problem... Swimming in a lake? NO WAY!!
Numbers 1, 2, and 3 would make my list as well. I hate driving in construction zones where they really narrow the lanes. Put that by a cement wall or cliff and you will see sweat dripping down my forehead in 0-30 seconds.
- 9milemom said...
Dragonflies? Was there an old horror movie you saw at some point? I will try not to "mock" you...too much!
I don't like movies that make me feel dark too. What's the point in spending money in the movie house or renting DVD if in the end you feel aweful?
Happy TT! - 9:56 PM
- Robin said...
I am right with you with the "swimming where you can't see" thing. I love snorkeling, and have tried scuba (resort course), but swimming where I can't see really gets to me. I'm too busy imagining all sorts of slimy scary creepy crawlies (creepy swimmies?) to relax and just enjoy myself.
That's too bad about swimming in the ocean -- I think that is fun. But you've inspired me to look underneath that anxiety and fear I have when I wake up at 2 in the morning, and I feel as if the world is ending -- like when I think my kids will grow up and leave!
- Janet said...
You certainly spoke to a lot of mine. I would add basements, because there are always spiders in basements. I don't mind daddy long legs, as long as they don't land on me, but anything else could be poisonous. I did get a spider bite about 15 years ago that got infected and turned my leg black and required 2 rounds of antibiotics, so maybe I'm not just paranoid. I don't mind the dark movies so much as the gross ones. Any of the nightmares or Fridays or whatever. Let me find my silver cross and my garlic.
- Stephanie Appleton said...
So with you for #1,
#3 I can't stnad them that dark yuckiness stays with me for days.
#11 though with all the pregnancies ending in C-sections, blood work, & IV's don't bother me as much as they used to. When I had Kellen I couldn't even look at the hand where the IV was. It creeped me out.
Dragonflies Michelle? They are beautiful! - 4:19 AM
Just the mention of the ocean has me sweatin' bullets. I can't swim anywhere but a pool. Just the thought of swimming in an ocean where live creatures big enough to eat me - no way!! And those ocean floor dwellers - creepy. Fish are a BIG phobia of mine (as well as worms). I made fish for dinner, and then I couldn't eat it. I completely psyched myself out. I can barely tolerate fish sticks!
I'm also afraid of driving in snowy or icy conditions. There was a morning a few years back I got caught in a snowstorm with just my kids in the car (who were very young at the time). I was going down a hill and slid sideways down the whole way (not to mention there was a swift moving creek on the other side of the guardrail). I was quaking the whole time and cried when I finally got home. OY! - 4:45 AM
- SabineM said...
Wow, 2-7, and I Think 10 are MY FEARS as well.
I am a fabulous swimmer, but soo scared of sharks, rays, eels, actually anything that moves in the water! I saw Jaws when I was young, I attribute it to that!
I am super busy with horse shows the next two weeks, so not sure I have time to enter this contest. BUT GREAT ONE! - 5:20 AM
Hi..I'm totally with u regarding the needle thingy..I "freeze" whenever Dr or Nurse needs to draw blood from me..
- TeaMouse said...
Ha, I'm not the only one afraid of Dragonflies!
- Amy W said...
To go along with going under your deck, I will not ever, every go in our crawl space under our house....that scares me.
- Kelly @ Love Well said...
I didn't think eels bothered me -- until I went to Sea World on a monthly basis. (Living in San Diego, it's pretty much a requirement.)
The eel exhibit there is the stuff nightmares are made of. Seriously. Freaky. - 8:17 AM
Phew~ick~gah...potty training is so scary.
- Karla Porter Archer said...
yeah, I'm an totally with you on swimming in the ocean. No way; no how!
Karla - 8:35 AM
- Luke "the crusher" Nichols said...
If you don't like Dragonflies stay away from southern Japan. I once had to fight a 14" dragonfly that was attacking a cashier and a store clerk in a supermarket.
I beat it unconscious with a binder when it landed on the rice cake display, and then I threw it into a garbage can and closed the lid. Before I left the store the lid was rattling as the dragonfly tried to get out. NOW those are scary dragonflies. - 8:48 AM
- wayabetty said...
#2-7, agreed agreed 100%. When I was pregnant with my first son, I watched "The Sixth Sense" with one eye open, and I had such nightmares at night that I couldn't even wake myself up. So, no more scary movie for me.
Height, that's my phobia big time. Once, we went to the Trump Tower and I couldn't go up the escalator b/c it was so high. - 9:01 AM
I'd agree with many of these. Potty training wasn't so bad (I had 3 boys). Driving on narrow two-lanes roads is nerve-wracking. I hate evil movies. I can't swim so I don't go too far out in any water. I'd rather avoid eels, rays, public speaking or singing, going under the house, needles, or pain. Don't mind dragonflies, though, as long as they don't touch me.
- pussreboots said...
A timer you can set for an hour is your best friend for potty training. That and rubber sheets. But once you get the day time potty training tackled the night time should go pretty smoothly.
Happy TT. - 9:46 AM
- TopChamp said...
I associate particularly with speaking and singing in public! Although parenthood scares me too much to even contemplate it.
- Heffalump said...
I am afraid of heights. That video of you and Andrew going over that gorge for your anniversary kind of freaked me out.
Related to that, I hate driving over bridges...especially tall ones, I always envision plunging over the edge and into the water, and having to try to get all of my kids out, and knowing I couldn't save all five of them, and they don't swim well.
A childhood fear was stairs that have gaps at the back of each step. My grandparents had stairs like that in the basement, and I was always afraid something would reach through the gap and grab me. - 12:10 PM
- Tim Appleton (Applehead) said...
Scorpion!?! I thought you had a better taste in music than that!
- Thea @ It's Me Vs. Me said...
I'm a big fan of swimming in chlorine, myself. If there's more than species in there with me, I'm gone.
I'll have to disagree with you on Rays, though. I think they are by far one of the most graceful creatures in the water! - 12:52 PM
- J. Lynne said...
I'm totally with you on 2 and 9. I almost did this topic today. Weird.
Happy TT! Stay away from the Dragonflies. ;) - 12:53 PM
- Ice Cream said...
Potty training deserves to be number 1 on anyone's list. And 500 dragon flies??? Anything in large numbers gives me the whillies.
- Denise Patrick said...
A few of those would make my list as well. And, I don't like dragonflies either. They don't scare me, but they are a huge nuisance.
Happy TT! - 1:49 PM
I don't like slasher movies either, or ones where things lurk in the dark to jump out at you. I have to disagree with you about swimming in the ocean. -- I love it.
That all makes sense to me except #13 Wasps, rats, hornets yes but not dragonflies. happy tt to you...
- Sandy said...
That list pretty much covered every phobia I have. No kidding!
- Carina said...
I'm with you on a lot of those, although not quite all. (I've never had a problem with dragonflies, for instance.) #8 especially. I've had a couple dreams where my husband just left me because I was "too boring". That's got to say something about me, but I'm not sure what. He reacts about the way Andrew did.
I giggled a bit (perhaps inappropriately) at #8. I used to have those dreams all the time and would wake up so mad at the hubby. He would be so confused. They lasted about the first 4 years of our marriage and then really tapered off. Thankfully I rarely dream that anymore. I am somewhat comforted by the fact other wives are dreaming and waking up mad too.
I totally agree with yucky movies. I stopped watching them when I was 10ish I think...they just feel...evil. Plus they've always given me nightmares.
- my4kids said...
I'm with you on a lot of those things also. I used to have nightmares of Kelly leaving me as well. He couldn't figure that out and it irritated him also. I am more likely to swim in the ocean then in a swimming pool.
I'm with you on the needles front. Not that I expect you will, but don't ever watch the movie Dr. Giggles.
- Jenn in Holland said...
Such an honest list here. I so agree about the eels. I consider myself a tough little cookie, but there is just something about those slimy things that makes me shudder.
- K T Cat said...
All the cool dragonflies died out millions of years ago. Those guys were several feet in length.
I'm with you on deep water swimming. It's ridiculous, but there it is. I also hate heights. - 2:18 PM
- Theresa said...
The winner!
I laughed. (Dragonflies?) I cried. (Your husband leaving? I have that same fear.) I shivered. (Two lane highways? Covered with snow and ice. Yikes!) Thanks for the pre-Halloween spooks and hoots. - 4:41 PM
- luckyzmom said...
There is nothing unreasonable about any of these fears. Years ago, when I took my son to swimming lessons, the sun drenched concrete block south wall was covered with lime green praying mantis. One or two wouldn't bother me, but so many freaked me out.
- Memarie Lane said...
I agree on the movies. I can handle a thriller, but if it's about the end of the world I can't do it. The nightmares would never stop. BTW the potty training isn't so bad. It's a struggle for a long time, and then one day, *poof!* it just happens.
I'm with you on most of these, especially the ocean! I did see Open Water and now it's even worse.
Singing in public? Piece of cake! Of course I was a voice major in college, so I hope I'm not scared of it!
I'm working on mine...it's gonna be very scary!!! - 1:32 PM
- Damselfly said...
What?! Are you afraid of damselflies too? I sure hope not. They're just my bigger cousin.
I am with you on the potty training, though. - 6:24 PM
- Geo said...
Boy, am I well-acquainted with #8. Just insert "Rob" for "Andrew" and "weepy" for "angry." I can relate to several of your others as well.
Haven't met a Scorpions fan in a long time. I heard them frequently on the radio while we were travelling through Oregon, particularly your favorite song. - 8:50 PM


text:
Fresh Cheese & Raspberries Semifreddo Popsicles
Every Monday I look forward to Saturday. The attraction of the weekend is a tad lost on us given our schedules, but from April through December, Saturday mornings are set aside for the farmers market. Rain or shine, we are making our rounds as soon as the market opens up. It gets pretty busy around 9.30am but by then we have already stopped by the patisserie and are on our way home.
I've got my market route down pat and beside spreading my budget to as many farmers as I can, after a while you can tell who specializes in what. I know where to get round zucchinis for my petits farcis, peas for my salads, deep purple Spring onions and potatoes, peaches, etc…Last stops are always the same, meat guy, pasta dude, milk and egg ladies. For half of what I would spend at the grocery store, I have everything we need for the week and sometimes more.
Yes, I am obviousy in love with our market but I also relish in that one hour of walking around with B. and just be. To get to know the people who are behind the food that gets on our plate, their passions beside food, their hopes, their families. I know my family's health is in good hands with them.
One Saturday morning that we were operating on very little sleep, we went our separate ways for a minute and both got milk. I thought for a second about bringing some back but was actually quite happy to have the perfect excuse to make yogurt and fresh cheese. Specifically my dad's favorite, faisselle.
For me, "faisselle" is synonymous with vacations, my father, and our chalet in the Alps. Best memories a child could have. Lots of cousins have taken their first steps there, got rid of their training wheels, had their first kiss, their first sleepover under the stars, built their first fort. Many rocks and stones thrown in the Durance river behind, many of us took our first gliders trip or learned how to ski there.
About twice a week, we would walk across the air field where the cows were enjoying their pasture at the end of the runway to get milk and faisselle. An epic scene for sure! Once back at the chalet, my dad would boil the milk and spread the resulting top cream on fresh bread. That was a ritual and a treat. The faisselle was neatly parked until dinner time and dessert.
As a kid I was not too fond of it unless there was enough honey mixed with it. As years went on and my palate evolved, I longed for it again and after a few attempts, I finally got successful results in making it at home. With the extra goat milk from the market, I made a big batch of faisselle and turned some into Fresh Cheese and Raspberries Semifreddo Popsicles.
A few raspberries mulled with honey dropped at the bottom of a shot glass and topped with faisselle ice cream and there you have the perfect mix of tangy, creamy and refreshing. They disappeared in no time with our friends this weekend. That little bit of work brought this dessert to another level of good. Trust me. If the task of making faisselle seems too great, replace with equal amount of Greek yogurt, the taste will be very close.
One more thing before I leave you with the recipe:
I am going to be holding a panel on food photography at Evo 10 in Utah June 24th-26th and I was given the opportunity to give away a 2 day pass* to the conference – Yes! TWO DAYS! . It's pretty darn huge given all the great topics this conference will cover. I am honored to be among such amazing speakers. I can't wait to be there!
So if you want to attend or know someone who needs, wants, would love to be there: leave a comment on this post between today and Thursday June 3rd at midnight (US eastern time) when a lucky winner will be drawn at random.
* Giveaway includes full access pass to all panels, workshops, activities as seen on the agenda page but does not include travel to and from, food or lodging.
Fresh Cheese and Raspberries Semifreddo Popsicles:
Makes enough for 8-10 small treats
Note: if you wish to venture (and I hope you do) into making your own fresh faisselle for this, you need to start the day before for the best taste. If you want to skip that part, you can use a good tangy Greek yogurt the day you prepare these.
For the (fresh cheese) faisselle:
1 quart whole milk ( 4 cups – 946ml)(I like to use raw when I can but that is up to your own preference) (goat or cow)
1/2 cup heavy cream (118ml)
1/4 cup dry milk powder (60 gr)
8 drops liquid rennet
In a heavy saucepan, combine the milk, heavy cream and milk powder and bring the mixture to 120F over medium heat. Let cool to room temperature and add the rennet. Stir once with a wooden spoon, transfer to a clean bowl (porcelain, glass or plastic), cover with a clean kitchen towel and let sit undisturbed for 2 to 4 hours. Place in the refrigerator and let sit overnight to develop more taste. Drain and used as desired the next day.
For the raspberries:
1 pint fresh raspberries
2 tablespoons honey
Place the berries and the honey in a non reactive bowl, break slightly with the back of a spoon or a fork and let macerate 10-15 minutes. Divide the mixture in the bottom of your cups, ramekins or glasses. Set aside.
For the ice cream:
1/2 cup + 2 tablespoons heavy cream
3 large egg yolks
2 1/2 Tablespoons (50 gr water)
1/4 cup ) honey
200 gr faisselle (drained a bit)(or Greek tangy yogurt)
In the bowl of a stand mixer equipped with the whisk attachment or hand held one with balloon whisks, beat the cream until it just holds soft peaks. Chill while you prepare the ice cream (parfait) base. Wash your bowl and whisk attachment.
In a heavy saucepan, stir together the water and honey. Bring to a boil over medium heat. Since you are not making caramel, it is ok to stir occasionally until the sugar is dissolved. Let it boil and bring the mixture to 238°F on thermometer (soft-ball stage).
In the clean bowl of your mixer, still using the whisk attachment, beat the yolks slightly to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks. Go fast enough to prevent the eggs from scrambling but not so fast that you end up with most of the syrup on the wall of the bowl or the whisk. Continue to whip until the mass is completely cold and airy.
By hand, whisk in the drained faisselle (or yogurt) and about 1/3 of the ice cream base into the chilled whipped cream to loosen it up and make it easier to incorporate homogeneously. Fold in the remaining base.
Divide the ice cream base on top of the raspberries and freeze at least 2-4 hours or until firm.


text:
It is believed that a culture cannot have a great cuisine unless it is spiced with many outside influences. Should this be true then South African cuisine has got be among the greatest in the world.
I was introduced to this cuisine several years ago when a South African friend cooked a delicious bobotie for me. The several layers of flavor in this one dish were incredible and it prompted me to look a little more deeply into the food from South Africa.
The pre-colonial South Africa was largely characterized by a variety of fruits, nuts, wild plants and game. Later the European colonists brought their cooking styles with them. Although the cuisine of South Africa is known as Cape Dutch, it was the slaves, imported from Bengal, Java and Malaysia, who influenced the food of South Africa more than anyone else.
Today the resultant kaleidoscope - the famous "rainbow" - applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines.
One dish that I personally enjoy is this rice prepared in a typical Biryani-style well known on the Indian subcontinent. Flavors of cumin, coriander seeds, cloves and cinnamon, to name just a few spices, highlight the dish and potatoes, chicken and peas bring texture and color.
The recipe is adapted from one of my favorite cookbook authors, Madhur Jaffrey and her incredible "Ultimate Curry Bible". An incredible book with over 150 recipes covering curries from all around the world. A must have!
While the Indian Mogul biryani is mild, elegant and refined, the South African counterpart has temperament, is aromatic and piquant - a very thrilling experience. Don't get put off by the long ingredient list - this is one dish that is worth every spice, every item on the list.
You will notice that the rice used is parboiled Basmati rice, it's more robust and will forgive small cooking errors, unlike the more sensitive Basmati rice. Normally Indian/Asian supermarkets carry parboiled Basmati rice, however you can use any parboiled long-grain rice should you not find it.
Don't Forget
This month the team over at the Daily Tiffin are hosting the Monthly Mingle. We are all looking forward and eagerly awaiting your ideas and creations to this session's theme - Low-Sugar Treats. Come on over and share your healthy treats.
The deadline is December 8th, 2008. See you there.
Recipe: South African Chicken Biryani
(Recipe adapted from Madhur Jaffrey's Ultimate Curry Bible)
For 8 portions
Printable version of recipe here.Marinating the chicken
300g onions, cut into rings, then deep fried until brown and crispy
1.5 kg chicken, de-skinned and cut into pieces
350 ml thick natural yogurt, whisked
1 tablespoon fresh ginger, grated
6 garlic cloves, mashed
1 teaspoon saffron strands
2 teaspoons cayenne pepper
2 teaspoon paprika powder
1 tablespoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon ground coriander
1 medium stick cinnamon
8 cloves
6 cardamom pods
1 tablespoon salt
4 teaspoons lemon juice
1 tablespoon peanut oil
For the biryani
100g sabut masoor dal(whole red lentils), I used channa dal (gram lentils)
700 ml parboiled Basmati rice, washed
125g fresh or frozen green peas
4 medium potatoes, peeled and quartered
1/2 teaspoon turmeric powder
6 tablespoons peanut oil
1 medium stick cinnamon
5 cardamom pods
1 teaspoon cumin seeds
30g butter, cut into pieces
Wrap the saffron strands in aluminum foil and using a rolling pin gently crush them. Place crushed saffron in a bowl or cup and pour 250 ml hot water over the crushed saffron, cover a let rest for 1 hour.
Coarsely chop the fried onion rings and place in a large bowl. Add all the other ingredients for the marinade, except for the chicken pieces. With a wooden spoon mix well, then add half of the saffron water. Mix again to incorporate the mixture. Store the remaining saffron water in the fridge.
Reserve approx. 120 ml or the marinade mixture, placing in the fridge for it to remain cool.
Add the chicken pieces to the marinade in the bowl and coat all the pieces well. Cover and marinate for 4 - 24 hours.
When you are ready to prepare the dish, take chicken about an hour before use to bring to room temperature.
Cook the sabut masoor dal in a large casserole with 750 ml water until boiling. Place the lid, leaving a slit open and simmer for 25 minutes. When soft, drain.
Steam the peas for 1-2 minutes, then place in a bowl of cold water to retain the color. Drain.
Toss the potato pieces with 1/4 teaspoon salt and 1/4 turmeric powder until completely coated.
In a large skillet heat oil and on medium heat sauté potatoes on all sides until golden. Remove potatoes with slotted spoon, reserving the oil.
Bring 5 liters of water with cinnamon stick, cardamom and cumin seeds to a boil. Add 4 teaspoons salt and the rice, carefully stir with a wooden spoon and bring to a boil. Cook for 13 minutes then drain.
Take away about 350 ml cooked rice and mix with the reserved marinade.
Pre-heat oven to 150 degrees C. In a large casserole, that will fit in your oven, add the reserved oil (from the potatoes), a third of the cooked lentils and a third of the peas.
Spread out all the chicken, including the marinade, over the peas and lentils. Distribute the remaining peas and lentils over the chicken. Push the potato wedges in between the chicken, lentils and peas.
Layer the spiced rice (in the marinade) and the pure rice, then finally spread the butter pieces over the top.
Drizzle the reserved saffron water down the sides and over the top of the biryani. Cover the casserole with heavy duty aluminum foil, then with the lid. On medium to high heat, bring the biryani to a high cooking temperature. As soon as steam begins to escape from the foil, put the casserole in the oven and gently roast for 1 1/2 hours.
To serve: Using a skimmer carefully take out a portion of the biryani out of the casserole and serve on pre-heated plates or platter. Do not mix.
A delectable dish in so many ways. This is so perfect for a larger crowd - so if you plan on entertaining a larger gathering this is a great dish. It can be easily doubled and all you need is a few chutneys and some natural yogurt to enjoy this to it's fullest. The biryani is aromatic and as it is prepared gently in the oven all the flavors are retained keeping it moist and the chicken tender.
I thank Srivalli, who has kindly allowed me to send this entry to her Rice Mela event a little past the assigned deadline. Srivalli I hope it was worth it?
You might like these rice dishes from WFLH:
Black Bean Chili with Saffron Rice and Papaya Guacamole | Pumpkin Risotto with Shrimps | Sweet Spiced Risotto with Cherry Compote |
From around the blogs:
- Spiced Chickpea, Carrot, Raisin and Cashew Pilaf - Greedy Gourmet
- Three rice and vegetable bake - Sunita's World
- Sun-dried Tomato and Chicken Pilaf - Küchenlatein
Daily Tiffin Reading Tip:
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