text:
Development: Coding Style
The following content is a copy of the /usr/src/linux/Documentation/CodingStyle
file (modified slightly for visual presentation). A current copy can also be found online here.
This is a short document describing the preferred coding style for the linux kernel. Coding style is very personal, and I won't _force_ my views on anybody, but this is what goes for anything that I have to be able to maintain, and I'd prefer it for most other things too. Please at least consider the points made here.
First off, I'd suggest printing out a copy of the GNU coding standards, and NOT read it. Burn them, it's a great symbolic gesture.
Anyway, here goes:
Chapter 1: Indentation
Tabs are 8 characters, and thus indentations are also 8 characters. There are heretic movements that try to make indentations 4 (or even 2!) characters deep, and that is akin to trying to define the value of PI to be 3.
Rationale: The whole idea behind indentation is to clearly define where a block of control starts and ends. Especially when you've been looking at your screen for 20 straight hours, you'll find it a lot easier to see how the indentation works if you have large indentations.
Now, some people will claim that having 8-character indentations makes the code move too far to the right, and makes it hard to read on a 80-character terminal screen. The answer to that is that if you need more than 3 levels of indentation, you're screwed anyway, and should fix your program.
In short, 8-char indents make things easier to read, and have the added benefit of warning you when you're nesting your functions too deep. Heed that warning.
Don't put multiple statements on a single line unless you have something to hide:
if (condition) do_this; do_something_everytime;
Outside of comments, documentation and except in Kconfig, spaces are never used for indentation, and the above example is deliberately broken.
Get a decent editor and don't leave whitespace at the end of lines.
Chapter 2: Breaking long lines and strings
Coding style is all about readability and maintainability using commonly available tools.
The limit on the length of lines is 80 columns and this is a hard limit.
Statements longer than 80 columns will be broken into sensible chunks. Descendants are always substantially shorter than the parent and are placed substantially to the right. The same applies to function headers with a long argument list. Long strings are as well broken into shorter strings.
void fun(int a, int b, int c) { if (condition) printk(KERN_WARNING "Warning this is a long printk with " "3 parameters a: %u b: %u " "c: %u \n", a, b, c); else next_statement; }
Chapter 3: Placing Braces
The other issue that always comes up in C styling is the placement of braces. Unlike the indent size, there are few technical reasons to choose one placement strategy over the other, but the preferred way, as shown to us by the prophets Kernighan and Ritchie, is to put the opening brace last on the line, and put the closing brace first, thusly:
if (x is true) { we do y }
However, there is one special case, namely functions: they have the opening brace at the beginning of the next line, thus:
int function(int x) { body of function }
Heretic people all over the world have claimed that this inconsistency is ... well ... inconsistent, but all right-thinking people know that (a) K&R are _right_ and (b) K&R are right. Besides, functions are special anyway (you can't nest them in C).
Note that the closing brace is empty on a line of its own, _except_ in the cases where it is followed by a continuation of the same statement, ie a "while" in a do-statement or an "else" in an if-statement, like this:
do { body of do-loop } while (condition);
if (x == y) { .. } else if (x > y) { ... } else { .... }
Rationale: K&R.
Also, note that this brace-placement also minimizes the number of empty (or almost empty) lines, without any loss of readability. Thus, as the supply of new-lines on your screen is not a renewable resource (think 25-line terminal screens here), you have more empty lines to put comments on.
Chapter 4: Naming
C is a Spartan language, and so should your naming be. Unlike Modula-2 and Pascal programmers, C programmers do not use cute names like ThisVariableIsATemporaryCounter. A C programmer would call that variable "tmp", which is much easier to write, and not the least more difficult to understand.
HOWEVER, while mixed-case names are frowned upon, descriptive names for global variables are a must. To call a global function "foo" is a shooting offense.
GLOBAL variables (to be used only if you _really_ need them) need to have descriptive names, as do global functions. If you have a function that counts the number of active users, you should call that "count_active_users()" or similar, you should _not_ call it "cntusr()".
Encoding the type of a function into the name (so-called Hungarian notation) is brain damaged - the compiler knows the types anyway and can check those, and it only confuses the programmer. No wonder MicroSoft makes buggy programs.
LOCAL variable names should be short, and to the point. If you have some random integer loop counter, it should probably be called "i". Calling it "loop_counter" is non-productive, if there is no chance of it being mis-understood. Similarly, "tmp" can be just about any type of variable that is used to hold a temporary value.
If you are afraid to mix up your local variable names, you have another problem, which is called the function-growth-hormone-imbalance syndrome. See next chapter.
Chapter 5: Functions
Functions should be short and sweet, and do just one thing. They should fit on one or two screenfuls of text (the ISO/ANSI screen size is 80x24, as we all know), and do one thing and do that well.
The maximum length of a function is inversely proportional to the complexity and indentation level of that function. So, if you have a conceptually simple function that is just one long (but simple) case-statement, where you have to do lots of small things for a lot of different cases, it's OK to have a longer function.
However, if you have a complex function, and you suspect that a less-than-gifted first-year high-school student might not even understand what the function is all about, you should adhere to the maximum limits all the more closely. Use helper functions with descriptive names (you can ask the compiler to in-line them if you think it's performance-critical, and it will probably do a better job of it than you would have done).
Another measure of the function is the number of local variables. They shouldn't exceed 5-10, or you're doing something wrong. Re-think the function, and split it into smaller pieces. A human brain can generally easily keep track of about 7 different things, anything more and it gets confused. You know you're brilliant, but maybe you'd like to understand what you did 2 weeks from now.
Chapter 6: Centralized exiting of functions
Albeit deprecated by some people, the equivalent of the goto statement is used frequently by compilers in form of the unconditional jump instruction.
The goto statement comes in handy when a function exits from multiple locations and some common work such as cleanup has to be done.
The rationale is:
- unconditional statements are easier to understand and follow - nesting is reduced - errors by not updating individual exit points when making modifications are prevented - saves the compiler work to optimize redundant code away ;)
int fun(int ) { int result = 0; char *buffer = kmalloc(SIZE); if (buffer == NULL) return -ENOMEM; if (condition1) { while (loop1) { ... } result = 1; goto out; } ... out: kfree(buffer); return result; }
Chapter 7: Commenting
Comments are good, but there is also a danger of over-commenting. NEVER try to explain HOW your code works in a comment: it's much better to write the code so that the _working_ is obvious, and it's a waste of time to explain badly written code.
Generally, you want your comments to tell WHAT your code does, not HOW. Also, try to avoid putting comments inside a function body: if the function is so complex that you need to separately comment parts of it, you should probably go back to chapter 5 for a while. You can make small comments to note or warn about something particularly clever (or ugly), but try to avoid excess. Instead, put the comments at the head of the function, telling people what it does, and possibly WHY it does it.
Chapter 8: You've made a mess of it
That's OK, we all do. You've probably been told by your long-time Unix user helper that "GNU emacs" automatically formats the C sources for you, and you've noticed that yes, it does do that, but the defaults it uses are less than desirable (in fact, they are worse than random typing - an infinite number of monkeys typing into GNU emacs would never make a good program).
So, you can either get rid of GNU emacs, or change it to use saner values. To do the latter, you can stick the following in your .emacs file:
(defun linux-c-mode () "C mode with adjusted defaults for use with the Linux kernel." (interactive) (c-mode) (c-set-style "K&R") (setq tab-width 8) (setq indent-tabs-mode t) (setq c-basic-offset 8))
This will define the M-x linux-c-mode command. When hacking on a module, if you put the string -*- linux-c -*- somewhere on the first two lines, this mode will be automatically invoked. Also, you may want to add
(setq auto-mode-alist (cons '("/usr/src/linux.*/.*\\.[ch]$" . linux-c-mode) auto-mode-alist))
to your .emacs file if you want to have linux-c-mode switched on automagically when you edit source files under /usr/src/linux.
But even if you fail in getting emacs to do sane formatting, not everything is lost: use "indent".
Now, again, GNU indent has the same brain-dead settings that GNU emacs has, which is why you need to give it a few command line options. However, that's not too bad, because even the makers of GNU indent recognize the authority of K&R (the GNU people aren't evil, they are just severely misguided in this matter), so you just give indent the options "-kr -i8" (stands for "K&R, 8 character indents"), or use "scripts/Lindent", which indents in the latest style.
"indent" has a lot of options, and especially when it comes to comment re-formatting you may want to take a look at the man page. But remember: "indent" is not a fix for bad programming.
Chapter 9: Configuration-files
For configuration options (arch/xxx/Kconfig, and all the Kconfig files), somewhat different indentation is used.
Help text is indented with 2 spaces.
if CONFIG_EXPERIMENTAL tristate CONFIG_BOOM default n help Apply nitroglycerine inside the keyboard (DANGEROUS) bool CONFIG_CHEER depends on CONFIG_BOOM default y help Output nice messages when you explode endif
Generally, CONFIG_EXPERIMENTAL should surround all options not considered stable. All options that are known to trash data (experimental write- support for file-systems, for instance) should be denoted (DANGEROUS), other experimental options should be denoted (EXPERIMENTAL).
Chapter 10: Data structures
Data structures that have visibility outside the single-threaded environment they are created and destroyed in should always have reference counts. In the kernel, garbage collection doesn't exist (and outside the kernel garbage collection is slow and inefficient), which means that you absolutely _have_ to reference count all your uses.
Reference counting means that you can avoid locking, and allows multiple users to have access to the data structure in parallel - and not having to worry about the structure suddenly going away from under them just because they slept or did something else for a while.
Note that locking is _not_ a replacement for reference counting. Locking is used to keep data structures coherent, while reference counting is a memory management technique. Usually both are needed, and they are not to be confused with each other.
Many data structures can indeed have two levels of reference counting, when there are users of different "classes". The subclass count counts the number of subclass users, and decrements the global count just once when the subclass count goes to zero.
Examples of this kind of "multi-level-reference-counting" can be found in memory management ("struct mm_struct": mm_users and mm_count), and in filesystem code ("struct super_block": s_count and s_active).
Remember: if another thread can find your data structure, and you don't have a reference count on it, you almost certainly have a bug.
Chapter 11: Macros, Enums, Inline functions and RTL
Names of macros defining constants and labels in enums are capitalized.
#define CONSTANT 0x12345
Enums are preferred when defining several related constants.
CAPITALIZED macro names are appreciated but macros resembling functions may be named in lower case.
Generally, inline functions are preferable to macros resembling functions.
Macros with multiple statements should be enclosed in a do - while block:
#define macrofun(a, b, c) \ do { \ if (a == 5) \ do_this(b, c); \ } while (0)
Things to avoid when using macros:
1) macros that affect control flow:
#define FOO(x) \ do { \ if (blah(x) < 0) \ return -EBUGGERED; \ } while(0)
is a _very_ bad idea. It looks like a function call but exits the "calling" function; don't break the internal parsers of those who will read the code.
2) macros that depend on having a local variable with a magic name:
#define FOO(val) bar(index, val)
might look like a good thing, but it's confusing as hell when one reads the code and it's prone to breakage from seemingly innocent changes.
3) macros with arguments that are used as l-values: FOO(x) = y; will bite you if somebody e.g. turns FOO into an inline function.
4) forgetting about precedence: macros defining constants using expressions must enclose the expression in parentheses. Beware of similar issues with macros using parameters.
#define CONSTANT 0x4000 #define CONSTEXP (CONSTANT | 3)
The cpp manual deals with macros exhaustively. The gcc internals manual also covers RTL which is used frequently with assembly language in the kernel.
Chapter 12: Printing kernel messages
Kernel developers like to be seen as literate. Do mind the spelling of kernel messages to make a good impression. Do not use crippled words like "dont" and use "do not" or "don't" instead.
Kernel messages do not have to be terminated with a period.
Printing numbers in parentheses (%d) adds no value and should be avoided.
Chapter 13: References
The C Programming Language, Second Edition by Brian W. Kernighan and Dennis M. Ritchie. Prentice Hall, Inc., 1988. ISBN 0-13-110362-8 (paperback), 0-13-110370-9 (hardback). URL: http://cm.bell-labs.com/cm/cs/cbook/
The Practice of Programming by Brian W. Kernighan and Rob Pike. Addison-Wesley, Inc., 1999. ISBN 0-201-61586-X. URL: http://cm.bell-labs.com/cm/cs/tpop/
GNU manuals - where in compliance with K&R and this text - for cpp, gcc, gcc internals and indent, all available from http://www.gnu.org
WG14 is the international standardization working group for the programming language C, URL: http://std.dkuug.dk/JTC1/SC22/WG14/
Last updated on 16 February 2004 by a community effort on LKML.


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Tuesday, May 11, 2010
Spoon Bread with Leeks and Gruyere Cheese
From the kitchen of One Perfect Bite...I rarely make fish and chips, but I had some catfish fillets that had to be used and thought a Southern-style fish fry would be a nice change of pace for our supper. Bob and I completed the river walk at a brisk pace this morning, so I felt less guilty about frying than might otherwise have been the case. I did rule out French fries, but only because I had two other Southern recipes that I wanted to try. We Northern gals rarely have spoon bread. As a matter of fact, I'll wager there are some Northern gals who have never had spoon bread. I'd only had it once before tonight's dinner. Although it's called a bread, it's really more like a cornmeal souffle or savory pudding than a bread. It has a moist, custard-like interior. That interior is probably what led to the practice of always serving the pudding with a spoon. I'm told Southerners wouldn't dream of using a knife and fork to move a serving from the casserole to a plate. The true history of spoon bread is not well documented, so I think some conjecture is fair. Corn was used because it was more readily available than flour. Leaveners, other than yeast, were not generally available until the middle part of the 19th century. Yeast breads take time to make. Cooks, early on, discovered that eggs could be used to quickly leaven certain dishes. Early versions of spoon bread used eggs as a leavener and that moved it into the category of a colonial quick bread. Quick breads, then and now, are popular. This recipe takes spoon bread to another level. It is flavored with leeks and cheese and it is altogether delicious. It's also very easy to make. If you like polenta, I think you'll love this. While Gruyere cheese adds a lovely nutty flavor to the dish, Swiss cheese can also be used. Here's the recipe.
Spoon Bread with Leeks and Gruyere Cheese...from the kitchen of One Perfect Bite, adapted from Savoring America
2 tablespoons unsalted butter
1 cup chopped leeks (white and tender green of 3 leeks)
2 cups whole milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup yellow cornmeal
2/3 cup sour cream
4 eggs
1-1/2 cups shredded Gruyere cheese
2 scallions (white and tender green), chopped
1) Preheat oven to 350 degrees F. Spray a 1-1/2-quart casserole with nonstick cooking spray. Set aside.
2) Melt butter in a 3-quart saucepan set over medium-high heat. Add leeks and saute until soft and translucent, about 5 minutes. Add milk, water,salt and pepper and bring to a boil. Slowly whisk in cornmeal and return mixture to a boil. Reduce heat to medium and continue to stir until mixture thickens and pulls away from sides of pan. Remove from heat and stir in sour cream.
3) In bowl of an electric mixer, beat eggs until thick and pale lemon yellow in color, about 5 minutes. Stir 1/4 cup of cornmeal mixture into eggs. Then fold egg mixture into remaining cornmeal mixture, stirring constantly to prevent eggs from scrambling. Fold in cheese and scallions.
4) Scrape mixture into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Serve at once directly from casserole. Yield: 6-8 servings.
You might also enjoy these recipes:
Lemon Poppy Seed Bread - One Perfect Bite
Three Savory Quick Breads the French Way - One Perfect Bite
(Almost) Irish Soda Bread - One Perfect Bite
68 comments :
- Annesphamily said...
Yum! This looks delicious! Anne
- May 10, 2010 at 11:44 PM
- Debbi Does Dinner Healthy said...
It's like a mexican cornbread, it sounds delicious! Thanks!
- May 10, 2010 at 11:56 PM
- Yvonne @ StoneGable said...
Mary, This is what I call perfection. YOur description of this custardy, cornmeal melt in your mouth with bursting flavor dish makes me swoon. I added it to my favorites.
This is a must make!
Yvonne - May 10, 2010 at 11:57 PM
- Pondside said...
Count me among those who haven't ever tried spoon bread. As a matter of fact, though I've read about it in books - especially books about the southern USA - I had no idea of what it looked like. It sounds yummy, though, and I may try it with dinner some time soon - I'll let you know.
- May 10, 2010 at 11:59 PM
- Renée said...
Thanks so much for seeking me out. Like you, I like new and fresh ideas. Will follow and visit you often.
- May 11, 2010 at 12:06 AM
- Unknown said...
Oh Mary, this sounds delicious! I love to read your posts. They are always so interesting.
- May 11, 2010 at 12:15 AM
- Louis la Vache said...
Now STOP this! «Louis» has gained ten pounds just READING your blog today!
- May 11, 2010 at 12:51 AM
- Angie's Recipes said...
I could eat the whole souffle-like bread! Can't resisit the cheesy stuff.
- May 11, 2010 at 1:26 AM
- theUngourmet said...
I haven't had spoon bread yet. It looks fantastic. I love the flavor of Gruyere cheese. ;)
- May 11, 2010 at 1:31 AM
- Jeannie said...
Never heard of spoon bread until now! It sure looks delicious!
- May 11, 2010 at 1:59 AM
- My Little Space said...
The texture looks terrific! A little like cornbread but the ingredients sound wonderful. Have a nice day!
Regards, Kristy - May 11, 2010 at 2:14 AM
- Holly said...
This looks really good and I've always wanted to try leeks or use them in a recipe:)
- May 11, 2010 at 2:24 AM
- Sonia ~ Nasi Lemak Lover said...
Mary, I'm new to spoon bread, it look delicious.
- May 11, 2010 at 3:41 AM
- Unknown said...
Mary, that looks divine. Have a wonderful Tuesday. Michael
- May 11, 2010 at 5:20 AM
- Deb in Hawaii said...
Mmm...perfect for spring with the leeks, onions and gruyere. The whole dinner sounds delicious! ;-)
- May 11, 2010 at 5:31 AM
- Deana Sidney said...
don't you just love spoonbread.. it is the most comforting food!
- May 11, 2010 at 6:15 AM
- Valerie Harrison (bellini) said...
I live a little further north still so have not tried spoon bread or even grits for that matter. I had better remedy that quickly Mary.
- May 11, 2010 at 6:23 AM
- Allie and Pattie said...
Mary, spoonbread is one of my FAVORITE southern dishes. So good with fried chicken or fish too!
xoxo Pattie - May 11, 2010 at 6:30 AM
- Sushma Mallya said...
wow looks delicious, never heard abt this before but seems really nice..& have a nice day mary, take care
- May 11, 2010 at 7:12 AM
- From the Kitchen said...
Thumbs up from this southern lady! And, you're right, we'd never cut a slice!! I haven't made spoon bread in years but have printed out this recipe. I've only had it plain but, with leeks and gruyere--oh my!
Bonnie - May 11, 2010 at 7:39 AM
- Martha said...
I've never had spoon bread -- we're from that part of the country that is part north and part south -- but our food seems to be mostly southern (think biscuits and gravy and chicken fried steak) -- but not everything came our way (the Yankees influence?) -- but you had me on polenta! I may have to rectify never have had spoon bread!
- May 11, 2010 at 7:41 AM
- Barbara said...
You have taken this marvelous southern dish and improved it tenfold, Mary!
Do you know a lot of people have no idea what this is? I served it once years ago and nobody had a clue!
My recipe is a simple spoonbread souffle and I had it originally at a meal in the 50's, the host was the cook. We were all so impressed he knew how to make this.
I love the idea of gruyere (my favorite) and leeks mixed into the dish. Saving this recipe to use the next time I make it! - May 11, 2010 at 7:44 AM
- Hootin Anni said...
I read this in my google reader and you mentioned cat fish. That sounds delicious ....I'm gonna have to make me some -- my favorite way, grilled cajun style. Spicy. LOL
Hope your day will treat you well this fine Tuesday. - May 11, 2010 at 7:44 AM
- Julie said...
This looks wonderful! I've never made Spoon Bread. Leeks are one of my favorites, often under used veggies. Adding this one to make list of recipes to try.
- May 11, 2010 at 7:48 AM
- Ciao Chow Linda said...
oh wow - this looks positively fabulous. Must try this.
- May 11, 2010 at 8:01 AM
- Cathy said...
I'm one of those northern girls who has never tried this bread. It does look tasty.
- May 11, 2010 at 8:08 AM
- Rachana said...
Never heard of spoon bread until now...it looks delicious.
- May 11, 2010 at 8:26 AM
- giorno26 ¸¸.•*¨*•. said...
Hi Mary,
questo Spon Bread deve essere veramente delizioso... il formaggio a me piace cucinato in tutti i modi :-) - May 11, 2010 at 8:33 AM
- Home's Where My Heart Is said...
I wanted to visit you and thank you for visiting my blog recently. You have a wonderful collection of recipes. I am especially interested in your Lemon Poppy Seed bread recipe. I love tea breads and agree that they aren't as commonly made, but I think they should be. I look forward to looking around your blog more, you have some lovely recipes.
http://homeswheremyheartis.blogspot.com - May 11, 2010 at 8:59 AM
- Diane said...
I have never heard of spoon bread let alone tried it!! Another one on my to try list :-) Diane
- May 11, 2010 at 9:25 AM
- black eyed susans kitchen said...
That looks fantastic..yum! Love the savory dishes.
- May 11, 2010 at 10:07 AM
- Chef E said...
I keep thinking, or saying I am going to make spoon bread. My family did not make it, they liked the dry and crumbly corn bread, but this would rock my world for sure...
You are always so creative Mary! - May 11, 2010 at 10:26 AM
- Chef E said...
I keep thinking, or saying I am going to make spoon bread. My family did not make it, they liked the dry and crumbly corn bread, but this would rock my world for sure...
You are always so creative Mary! - May 11, 2010 at 10:26 AM
- Penny said...
Mary, I love this version of spoon bread. My recipe for spoon bread muffins uses buttermilk, but I like this with milk and sour cream. The leeks and cheese are a great addition. I will definitely be making this. Even though I am a northern gal too, I have developed a love for spoon bread.
- May 11, 2010 at 10:31 AM
- Joe Ambrosino said...
Hi Mary,
I've made spoon bread a couple of times back when I was getting paid to cook. I used a recipe I found in a magazine called Cuisine At Home which called for adding cooked carrots and squash to the batter and heavy cream and egg yolks. You then folded in the whites before baking it.I put cheddar cheese and bacon in it! It was great--I served it with pork chops. - May 11, 2010 at 10:43 AM
- Alexandra said...
oh! Absolutely mouthwatering. Reminds me of some bread my SOuth American grandmother would make us.
One spoonful, though perfect, was never enough. (-: - May 11, 2010 at 10:47 AM
- Dewi said...
You had me on the gruyere over there mary! Looks absolutely mouth watering.
- May 11, 2010 at 11:09 AM
- Nancy said...
Oh, I must try this Mary.
Thank-you so much for visiting my site and for your kind words...they are very much appreciated. I will be back to visit...hope you will too!!
Have a wonderful day! - May 11, 2010 at 11:24 AM
- jo@blog-diggidy said...
my only concern with this recipe is TEXTURE...i do not eat such things as tapioca, bread pudding and thigs of the sort because of texture...is this mushy or soggy at all?? it sounds divine, but not sure about it...
- May 11, 2010 at 11:57 AM
- jo@blog-diggidy said...
btw, thank you for stopping by my blog, and for your kind words, see you soon!! :)
- May 11, 2010 at 11:58 AM
- Bit of Butter said...
Mary - thanks for visiting my blog! Yours looks absolutely fabulous! I will definitely be visiting again!
- May 11, 2010 at 12:17 PM
- The Red Umbrella said...
This looks very tasty!
- May 11, 2010 at 12:22 PM
- Ann said...
Wow... terrific! looks so delicious.
- May 11, 2010 at 12:32 PM
- Kate Spears said...
mary....your blog is wonderful!!!! thanks for visiting me over at southern belle simple....i can't wait to make your pepper jelly! my pepper plants are doing well and hopefully i'll have enough to make a good amount! i'm your newest follower! xoxox -kate
- May 11, 2010 at 12:33 PM
- Ria Mathew said...
That looks delish!
Thank you so much for dropping by my blog and leaving behind such a precious comment! xo - May 11, 2010 at 12:46 PM
- Sue said...
Hi Mary....thank you for stopping by my blog..I have been to yours many times and have enjoyed the wonderful recipes you post...I very often do food posts so please stop back....I like to mix it up a bit and write about a little of everything....Sue @ RueMouffetard
- May 11, 2010 at 12:54 PM
- The Blonde Duck said...
It's been so long since I've been to a good fish fry....
- May 11, 2010 at 1:03 PM
Hi Mary! Oh, this looks so good. Yes, please come and bring one of your fantastic cakes! I'd love to have you! :)
Be a sweetie,
Shelia ;) - May 11, 2010 at 1:47 PM
- Joanne said...
I've never had spoon bread but it sounds and looks delicious. Especially with the leeks and gruyere! A match made in flavor heaven.
- May 11, 2010 at 1:49 PM
- Andreas said...
I didn't know about spoon bread; seems like an interesting concept.
And leeks, gruyere and sour cream surely taste good. - May 11, 2010 at 2:30 PM
- Carla and Michael said...
Mary, I am from the south and do not ever remembermy family making spoon bread. This I will have to try. Sounds delicious with leeks and cheese. Thanks.
- May 11, 2010 at 2:45 PM
- pam said...
I've never had spoon bread! I'm going to have to remedy that!
- May 11, 2010 at 3:41 PM
- Valérie said...
You really have a gift for introducing me to recipes I've never heard of! I really like the sound of this "bread"!
- May 11, 2010 at 4:24 PM
- pigpigscorner said...
Spoon bread? What a cute name, I've never heard of it or tried it. But I like the sound ofi t!
- May 11, 2010 at 4:54 PM
- Pam said...
Mary, your spoon bread looks delicious! I haven't made it for a good while and will have to try your recipe. It sounds great because of the leeks and especially the Gruyere cheese. I would've never thought of that combo for spoon bread. Pure comfort food in my book! Great recipe! Hope you're having a wonderful day! Pam
- May 11, 2010 at 5:13 PM
- Taylor said...
I have been obsessed with leeks lately! The fact that you described it as "custard-like" makes me want some right now!
- May 11, 2010 at 5:48 PM
- La Bella Cooks said...
I don't think I have ever tried spoon bread, but it sure looks and sounds delicious, especially with the Gruyere.
- May 11, 2010 at 7:05 PM
- JG said...
I've never tasted Spoon Bread. :) It looks so yummy!
- May 11, 2010 at 7:48 PM
- Rambling Tart said...
I've never had spoonbread, Mary, but it sounds AMAZING!! :-) I love Gruyere so very much. :-)
- May 11, 2010 at 8:20 PM
- Hungry Dog said...
This looks absolutely heavenly to me! I'm keeping this recipe for sure!
- May 11, 2010 at 8:29 PM
- Jen_from_NJ said...
I'm guilty of never having had spoon bread! It looks absolutely delicious. It sounds perfect with leeks and gruyere.
- May 11, 2010 at 9:16 PM
This is a beautiful dish, seems to be a comfort food. I think I made it once but did something wrong. With your recipe, I have more confidence in making it correctly.
- May 11, 2010 at 10:21 PM
- Julie said...
This looks divine! My husband is trying to grow some leeks. If he gets any, I might try to make this :)
- May 11, 2010 at 11:53 PM
- Wendy said...
Well.... I am definitely trying this. I make a cheesy polenta (cornmeal) pie that is along the same lines... I am going to try your version!
- May 12, 2010 at 4:11 AM
- Ana Powell said...
It sounds and looks divine.
A great winner x - May 12, 2010 at 4:47 AM
- Jamie said...
Fabulous! You know, I've been so wanting to finally make spoon bread and now I am glad I waited! The leeks and the cheese bring it up to another level entirely! It looks perfect! And I would so love some fried catfish to go with it!
- May 12, 2010 at 5:19 AM
- Lisa said...
Southern and Swiss. I've got to love it!
- May 12, 2010 at 8:23 PM
- Claudia said...
Cannot pass up a recipe with Gruyere. This looks beyond scrumptious.
- May 14, 2010 at 8:25 PM

subset: commoncrawl


text:
The first big race of the NASCAR season is on Sunday, and Brad Keselowski, the sport's brash, young champion, will begin defending his title.
If you don't follow NASCAR closely, a video may have been your introduction to Keselowski last fall. An ESPN anchor asks Keselowski, who's holding a massive glass of foamy beer -- which he drinks throughout the interview -- what winning is like. Keselowski's response is unguarded.
"Pretty damn awesome," he says. "I've got a little buzz going here. I've been drinking for a little bit. But it's been pretty good man. I can't lie."
The video went viral and is so popular it has been posted and viewed all over YouTube.
A few months later, that interview still comes up anytime Keselowski is near a microphone. "Those moments, soaking them in and enjoying success as a team, are always a lot of fun, and they're always encouraged with beverages," he said.
Keselowski doesn't see it as a big deal. He was celebrating, so of course he had a few beers. The former president of the Charlotte Motor Speedway, Humpy Wheeler, says that's a mentality that a lot of NASCAR fans will raise a glass to.
"That's what they are -- you know, the guy that drives a truck, he gets through work, he goes and he has a few beers. A dockworker, he's just going to go have a few beers, that's what he does," says Wheeler.
But not as many of those blue-collar fans have been coming out to watch in person the past few years. At Bristol and Talladega, two of the premier tracks, attendance is down substantially.
Eddie Gossage, president of the Texas Motor Speedway, says Keselowski can help fill the stands. Sure, beer antics are part of that, but he says the 29-year-old is also key to the sport's future because of how he uses social media.
"I follow Brad Keselowski on Twitter because he teaches me how to tweet just by following him," says Gossage.
Keselowski is candid, funny and takes fans behind the scenes on his Twitter account, which has about 360,000 followers. That doesn't mean he has the biggest fan base, but Gossage says Keselowski is creating a new blueprint to reach out to people.
"I think Brad Keselowski is a great champion, a young guy that does things in a young way, and he's teaching all of us," says Gossage.
But Keselowski is also a longtime student of NASCAR. His dad and uncle both raced, and he grew up working on the family cars. At age 14, he started racing. And now, he drives with old-school grit. Last season at the Texas Motor Speedway, for example, Keselowski and five-time champion Jimmie Johnson were battling for the win, and Keselowski banged into the side of Johnson.
Johnson still won the race, but that move drew criticism from some drivers. One even said Keselowski had a death wish.
Wheeler says there's nothing wrong with aggressive driving. Fans love it.
"He's not afraid to get in there and bang fenders when he has to, and that's the type of driver that appeals to the people that go into the grandstand or the people that are watching on TV," says Wheeler.
Or here's how Keselowski puts it: He says NASCAR is getting back to the core of what it stands for -- and that's good for everybody.
Copyright 2013 WFAE-FM. To see more, visit http://www.wfae.org.


text:
(AP)—Through a labyrinth of hallways deep inside a 1950s-era building
that has housed research that dates back to the origins of U.S. space
travel, a group of scientists in white coats is stirring, mixing,
measuring, brushing and, most important, tasting the end result of their
Their mission: Build a menu for a planned journey to Mars in the 2030s.
menu must sustain a group of six to eight astronauts, keep them healthy
and happy and also offer a broad array of food. That's no simple feat
considering it will likely take six months to get to the Red Planet,
astronauts will have to stay there 18 months and then it will take
another six months to return to Earth. Imagine having to shop for a
family's three-year supply of groceries all at once and having enough
meals planned in advance for that length of time.
is different just because it's so far away," said Maya Cooper, senior
research scientist with Lockheed Martin who is leading the efforts to
build the menu. "We don't have the option to send a vehicle every six
months and send more food as we do for International Space Station."
who travel to the space station have a wide variety of food available
to them, some 100 or so different options, in fact. But it is all
pre-prepared and freeze-dried with a shelf life of at least two years.
And while astronauts make up a panel that tastes the food and gives it a
final OK on Earth before it blasts off, the lack of gravity means
smell—and taste—is impaired. So the food is bland.
Mars though, there is a little gravity, allowing NASA to consider
significant changes to the current space menu. That's where Cooper's
team comes in. Travel to Mars opens the possibility that astronauts can
do things like chop vegetables and do a little cooking of their own.
Even though pressure levels are different than on Earth, scientists
think it will be possible to boil water with a pressure cooker too.
option Cooper and her staff are considering is having the astronauts
care for a "Martian greenhouse." They would have a variety of fruits and
vegetables—from carrots to bell peppers—in a hydroponic solution,
meaning they would be planted in mineral-laced water instead of soil.
The astronauts would care for their garden and then use those
ingredients, combined with others, such as nuts and spices brought from
Earth, to prepare their meals.
menu is favorable because it allows the astronauts to actually have
live plants that are growing, you have optimum nutrient delivery with
fresh fruits and vegetables, and it actually allows them to have freedom
of choice when they're actually cooking the menus because the food
isn't already pre-prepared into a particular recipe," Cooper said.
top priority is to ensure that the astronauts get the proper amount of
nutrients, calories and minerals to maintain their physical health and
performance for the life of the mission, Cooper said.
menu must also ensure the psychological health of the astronauts,
Cooper explained, noting studies have shown that eating certain
foods—such as meatloaf and mashed potatoes or turkey on
Thanksgiving—improve people's mood and give them satisfaction. That
"link to home" will be key to astronauts on the Mars mission, and there
are currently two academic studies looking further into the connection
between mood and food. Lacking certain vitamins or minerals can also
harm the brain, she said.
Cooper's team of three has come up with about 100 recipes, all
vegetarian because the astronauts will not have dairy or meat products
available. It isn't possible to preserve those products long enough to
take to Mars—and bringing a cow on the mission is not an option, Cooper
ensure the vegetarian diet packs the right amount of protein, the
researchers are designing a variety of dishes that include tofu and
nuts, including a Thai pizza that has no cheese but is covered with
carrots, red peppers, mushrooms, scallions, peanuts and a homemade sauce
that has a spicy kick.
keep this menu going, and get the most out of any research about food
sustainability on Mars, Cooper says it's possible NASA will choose to
have one astronaut solely dedicated to preparing the food—the Emeril of
the Mars mission.
since it remains unclear how much time mission planners will want to
spend on food preparation, Cooper is also building an alternate
pre-packaged menu, similar to how things are done for crews that do
six-month stints on the International Space Station. For this option,
though, the food will need to have a five-year shelf life compared with
the two years available now. NASA, the Department of Defense and a
variety of other agencies are researching ways to make that possible,
Cooper said.
The ideal, though, would be to combine the two options.
"So they would have some fresh crop and some food that we would send from Earth," Cooper said.
of the biggest obstacles, at the moment, may be the budgetary
constraints. President Barack Obama's budget proposal in February
canceled a joint US-European robotic mission to Mars in 2016, and the
rest of NASA's budget has also been chopped.
the moment, Michele Perchonok, advanced food technology project
scientist at NASA, said about $1 million on average is spent annually on
researching and building the Mars menu. NASA's overall budget in 2012
is more than $17 billion. She is hopeful that as the mission gets
closer—about 10 to 15 years before launch—that the budget will grow,
allowing for more in-depth, conclusive research.
mission is important: It will give scientists the chance for unique
research on everything from looking for other life forms and for the
origin of life on Earth to the effects of partial gravity on bone loss.
It also will let food scientists examine the question of sustainability.
"How do we sustain the crew, 100% recycling of everything for
that two and a half years?" Perchonok said.
But first things first: None of this will happen without food.
Source: The Associated Press


text:
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text: Ashburn Chiropractic Patients Want to Know "How Long Until I Feel Better?"Your pain experience is not like anyone else, so your relief time is unique to you as well. All things considered, published clinical outcomes can give you an idea of what to expect with Ashburn chiropractic care. General Healing Time Bones tend to mend rather quickly if they have a steady blood supply: 5-6 weeks. Ligament and tendons take a little longer: 6-8 weeks. Discs and cartilage take the longest: 3 months or more. If you have a combination of these factors, it may take some time. If you smoke, drink alcohol or have a surgical procedure, your mending time may be a bit longer as well. Disc Healing Time It takes 3 months to heal a disc before you can expect to go about your activities of daily living like an extended amount of sitting, bending, lifting and twisting. (1) Like a broken arm that quits having pain after a few days in a cast, you still have to wear the cast for many weeks to allow healing. Your back will also stop hurting early on in the treatment care plan, but you will have to allow your disc to heal for at least 3 months before testing it with more demanding activities. "Giving ample time of the disc to heal" chiropractic activities may include simply keeping in mind that you are mending even though you don't experience pain, doing your exercises, avoiding bending/lifting/twisting, not sitting for extended periods of time, etc. Your Expected Healing Time Cox Technic chiropractic protocols follow a "Rule of 50%" and emphasize "Control, Not Cure" for spine pain relief: At each point that you demonstrate 50% relief of pain (objectively and subjectively -- mind you it may come within the first visit or two), your chiropractic treatment sessions are halved. (ex: If you are seen daily, you would be seen once every two days.) Link to Frequency of Visits If you don't have 50% relief of pain within 30 days of care, you will be referred for further testing or consultation. 91% of patients reported relief within 90 days. Link to Expectations Cox Technic Flexion Distraction and Decompression protocols also embrace the phrase "Control, Not Cure" when dealing with spine pain conditions. So often the root source of pain doesn't just go away. For example, a transitional segment is with you for life. Cox Technic chiropractic procedures strive to help your understanding of your pain symptom and its trigger point in order to prevent pain episodes. Clinical Data Outcomes Cox Technic protocols are published standards as they gave direction for the collection of data from 30 chiropractic clinics regarding 1,000 low back pain patient cases, the first and largest collection of its kind in chiropractic. Two-hundred ninety-three (293) different variables were collected from and/or about each patient regarding the patient and his/her condition, history, care, outcomes. (2) This case study uncovered the number of days to maximum improvement (100% relief of pain, 3 months of care, or return to pre-injury state) and the number of visits to maximum improvement. The mean number of days is 29. The number of visits is 12. However, some conditions do require more days and chiropractic visits. When conditions are taken into account, the results vary. Examples: L5 disc herniation 86% were maximally improved in less than 3 months 64% required fewer than 20 visits 70% required fewer than 30 visits Lumbar Sprain/Strain 91% were maximally improved in less than 3 months 71% required fewer than 20 visits 91% required fewer than 30 visits Reference Hirschberg G: Treating Lumbar Disc Lesion by Prolonged Continuous Reduction of Intradiscal Pressure. Texas Medicine 1974; vol. 70: 58-68 Cox, JM, Feller JA, Cox JA: Distraction Chiropractic Adjusting: Clinical Application, Treatment Algorithms, and Clinical Outcomes of 1000 Cases Studied. Topics in Clinical Chiropractic 1996; (3)3:45-59, 79-81 "This information and website content is not intended to diagnose, guarantee results, or recommend specific treatment or activity. It is designed to educate and inform only. Please consult your physician for a thorough examination leading to a diagnosis and well-planned treatment strategy. See more details on the DISCLAIMER page. Content is reviewed by Dr. James M. Cox I."


text:
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text:
I really do love get togethers, dinners for four or soirees for ten. If there is a story to be told or a moment to be shared, I am there to hear it. In a large family like mine, that is a pretty regular occurence. In his, not so much. I am sure his parents would think we're all crazy and way too loud in mine. When Christmas season rolls around and as we get all busy with family, I start missing mine terribly. Even the crazies.
In those instances, I turn to the familiar sound of a friend's voice or the well-known steps of a favorite recipe and most often we end up with a fresh batch of cookies. Since Thanksgiving, we've been all over these Candy Cane Macarons and Eggnog Macarons as we get into the holiday spirit.
Last October, Brooke asked me to be part of Trick Or Treat and while I brought Toffee Crabapples to the party, I also left with tons of ideas for next year's Halloween. Last month she asked if anyone would be interested in following the Trick or Treat success with a Christmas Cookie Exchange and I said "sure…", figuring it would be the perfect way to discover new and great recipes to add to my Christmas boxes.
See, we have stopped buying gifts for family and friends about eight year ago and instead, comes Christmas day, we give each family a large hat box filled with nothing but homemade goodies. It's pretty much all the things I have baked, cooked or prepared along the year and that made it to my Top 20. Yeah, I like to think I am hip. I have a Top 20. It can be anything from flavored syrups and sugars, to spice rubs, cookies, cakes, candies, etc…
I just have one problem this Christmas. I go stuck at Top 9 as life and work got stuck on overdrive. You too, I presume. It's the season. I think I am at the point where I need someone to put a plate of cookies in front of me and say "Here are potential Top 10-11 and 12. Now go put it in that big box for your friend". You know what? I'm not Santa but I know exactly where to find that! A virtual cookie exchange leaving you with brand new favorites to bake.
Yes! Today, I've teamed up with twelve other incredible food bloggers to bring you a holiday cookie celebration so big, it's being monitored by the North Pole. The Baker's Dozen Ultimate Cookie Exchange. From the sneak peaks I have seen so far… you won't want to miss "doing the rounds". I am getting hungry just thinking about it. To see all of the participating bloggers, head to the Baker's Dozen home site, here.
In the meantime, let's talk Candy Cane and Eggnog Macarons…
Candy Cane and Eggnogg Macarons:
Trust me on this: do not crust candy canes and sprinkle them on your shells prior to baking as a decorative element, as you would sprinkle sesame seed, for example. Trust me. Unless you want a reaction similar to acid perforating your skin. Cratters being created under your very eyes as you peek through the oven glass door. Do you trust me now? Hope so…because it ain't pretty but sure gives you food for discussion if you need some.
Instead…crush some candy cane and roll the macarons in it once they're filled, or add crushed candy canes to the buttercream. Much better.
For the shells:
90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
25 gr granulated sugar
200 gr powdered sugar
110 gr almonds (slivered, blanched, sliced, whatever you like)
Prepare the macarons:
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
For the buttercream:
1/2 cup (100gr) sugar
2 large egg whites
1 1/2 sticks (180gr)(6 ounces) unsalted butter, at room temperature
1/4 teaspoon to 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
crushed candy canes
Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Divided the buttercream in two portions.
Leave one portion plain and add the cinnamon and nutmeg to the other one. Fill half the shells with the eggnog flavored one (cinnamon-nutmeg) and half with the plain buttercream. Roll the plain filled shells in to the crushed candy canes. Eat!


text:
Thank you for taking an interest in the various parts and components that we offer here on Request for Quotations, an ASAP Semiconductor owned and operated purchasing platform. You have reached the RFQ page for part number MS51957-18, a Screw item that is manufactured by Ametek Aerospace. If you would like to purchase this part or simply wish to receive more information for your comparisons, be sure to complete the form provided below with as much information as you can regarding your needs and restrictions. Within 15 minutes of our team receiving and reviewing your completed request, a member of our staff will reach out to you with a tailored solution for part number MS51957-18.
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In order to ensure our Screw components and aerospace parts are of the highest quality and caliber, we choose to only stock items from leading manufacturers that we trust, such as Ametek Aerospace and others. Furthermore, we conduct quality assurance measures for much of our offerings, subjecting various NSN part listings to inspections, third-party testing, and more as required. With our unwavering dedication to such practices, we proudly carry out operations with AS9120B, ISO 9001:2015, and FAA AC 00-56B accreditation. Kick off the procurement process for part number MS51957-18 today and see how Request for Quotations can serve as your strategic sourcing partner for all your operational needs.
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text:
Welcome to Dragon Cave! Dragon Cave is an online adoptables game. Collect eggs, raise them to adulthood, and then breed them to create interesting lineages. New dragons are added regularly!
Ochredrakes are a curious species with a wide array of mutations and interesting behaviors. Not as intelligent as normal dragons, they only breed with other drake species. While they may not be bright, ochredrakes are flamboyant and fun-loving with amazing, chirping voices to sing with, and tame readily in the presence of a gentle hand.
Though it may appear at first that dragons and drakes have much in common, the two are completely separate species. Drakes are smaller and less intelligent than their cousin species, though both dragons and drakes sit comfortably near the top of the food chain. They are always found bearing antlers and leathery wings. Drakes share many of the same habitats that dragons do, and typically hunt in packs.


text:
Dodgers - 010 001 200 - 4 6 0Dustin Pedroia's line drive single to right with two outs in the ninth scored Daniel Nava with the winning run.
Red Sox - 010 201 001 - 5 10 4
Bill Hall singled up the middle off Ronald Belisario to start the inning. Nava's bunt (boooooo!) died in front of the plate and catcher Russell Martin was able to force Hall at second. Darnell McDonald fanned for the second out, but Marco Scutaro walked, and Jonathan Broxton came in to face FY.
Pedroia took a ball, then tried to hold up while twisting away from an inside pitch. No luck. He checked his swing on a pitch low and away, but it was ruled a swinging strike. 1-2. Broxton went low and away again, and this time, the result was a laser to right. Andre Either's throw was way off the mark and Nava slid head first across the dish.
Nava's double in the second gave the Red Sox a 1-0 lead. Victor Martinez hit a two-run home run in the fourth and Kevin Youkilis belted a solo shot in the sixth.
Two doubles and a fielding error in right field by Hall -- Boston's fourth error -- ended Wakefield's day (6.1-5-4-2-6, 95) in the seventh and helped LA tie the game. Manny Ramirez singled, stole second, and scored in the second and crushed a solo dong in the sixth.
The Yankees beat the Mets 5-3 and the Rays beat the Marlins 9-8 in 11 (and what an 11th it was!!), so Boston stays 1 GB both teams.Vicente Padilla / Tim Wakefield
Wakefield goes for Red Sox Win #178 and Boston hopes to be tied for first place at the end of the day.Scutaro, SS
Pedroia, 2B
Ortiz, DH
Youkilis, 1B
Martinez, C
Beltre, 3B
Hall, RF
Nava, LF
McDonald, CF
We will need some assistance in these games, however:
Mets/Yankees, 1 PM
Rays/Marlins, 7 PM


text:
A few days ago one of my favorite neighbors celebrated her 55th birthday. She's a lovely lady and I love spending afternoons in her little oasis she has as a garden. By profession she is a florist and has often helped me making my little home design bouquets. She is sensational at what she does and has arranged the interior of her house so beautifully I often feel like I am on a mini-vacation when I am there.
She was having a little tea party and had invited several guests. I was very honored to be amongst her carefully picked guests. I was also the youngest. For weeks I had pondered on what I should take along to complement my main present. Flowers – well do you give flowers to a florist?
I finally decided the best thing to do was to give her a little something that came from me. A piece of me – in a matter of speaking. She knows about my hobby and is a passionate reader of this blog. Often telling me that although she enjoys my desserts and cakes the best, she loves this space because I tell such great stories and it's almost like she is a part of the story.
She has done a lot for me and loves Soeren to bits. I have never actually seen her not smiling. I am sure she even smiles in her sleep.
My idea was to make a few delicate teacakes to show her my appreciation. I wanted it to be something a little different and a bit out of the ordinary, because that's exactly how she is. She is full of life and vivacious, bringing a bit of sunshine with her where ever she goes. So how do I define all that in a teacake?
I was inspired by the olive oil pound cake from Pure Dessert by Alice Medrich. Although I have not gotten around to making it in its true form, the flavor of olive oil in a cake intrigued me immensely. I also was not looking for a muffin consistency with these cakes. Although I wanted to bake them in muffin forms to make eloquent individual portions, I wanted something more moist and spongy. I decided to use natural yogurt not only for the moister texture but also that slightly tangy flavor. Apricots gave the tea cakes that final touch of sweetness and epitomized the sunshine my neighbor is for me.
The result was delicious and elegant teacakes with such exquisite flavor that they quickly became the star of the afternoon!
I have used less sugar and of course the olive oil substitutes the butter. This makes the cakes lighter and fluffier in texture. The natural yogurt brings a slightly tangy note to the cake making it a delightful partner for the sweet apricots.
Printable version of recipe here.200g all-purpose flour
2 eggs
80 ml olive oil
2 teaspoons baking powder
125g Demerara sugar
300 ml natural yogurt
200-300g fresh apricots, a few quartered the rest coarsely chopped
Pinch of saltMethod
Pre-heat the oven to 180 degrees C.
Prepare the muffin tin or forms by brushing with some melted butter and flouring them. Alternatively you can line them with baking paper.
In a large mixing bowl whisk together eggs, sugar, olive oil and yogurt into a smooth batter. In several portions incorporate the salt, flour and baking powder into the batter.
Gently fold in the chopped apricots, reserving the quarters for the tops.
Fill the forms with the fruit-batter. Place a quarter apricot on the top. Place in the oven and bake for 20-25 minutes until golden or when a wooden toothpick inserted into the middle of the cake, comes out clean.
- You can use a variety of stone fruit for these teacakes. Try plums, peaches or even other fruit like figs work extremely well.
- Serve these warm drizzled with some vanilla pudding for a lovely after meal dessert.
- If you like a crunchier texture add a few chopped nuts to the batter. Pecans or pistachios are just perfect.
My neighbor loved these teacakes, however I had a bit of a guilty conscience because of all the fuss they created with her guests. See I decided to serve them slightly warm with some thick vanilla sauce and they became addictive. Her guests were constantly asking her for her recipe and she kept sending them to me. I was kind of uncomfortable standing in the middle of the group explaining how I made these. But in the crowd I caught my neighbors eye standing at the back, who winked and smiled at me, lifting her plate to show me that she had managed to grab the last teacake. I love her nonchalance!
I wish you all a great weekend. If you are looking for something to cook this weekend I am sure you'll find several interesting ideas in my recipe book. Looking for something vegetarian? Then check out my latest article at FoodieView where I discuss Vegetarian Specialities and give a few great ideas from across the blogs.
See you Monday with the roundup for the Chocolate & Fruit Monthly Mingle.
You might like these exquisite cake ideas from WFLH:
Bostini Cream Pie | |
Cantuccini Plum Cakes | |
Raspberry Hazelnut Teacake |
From around the blogs:
Swedish Lingonberry Cake by Nami Nami
Orange & Poppyseed Cake by Couture Cupcakes
Blueberry Yogurt Cake by Ahaar
Daily Tiffin Reading Tip:
- Are you picky about what your kids eat? - by Dharm
All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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Logistics ISO/IEC 27001 – Information Security Management Systems – Auditor/Lead Auditor Training
This training course is designed to give you the relevant skills and knowledge to carry out audits of Information Security Management Systems (ISMS) against ISO 27001 standards.
An ISMS compliant with these requirements allows organizations to examine and control information security risks, threats and vulnerabilities.
On training completion you will be able to:
- Explain the purpose of an Information Security Management System (ISMS) and explain the processes involved in establishing, implementing, operating and monitoring, reviewing and improving an ISMS as defined in ISO 27001, including the significance of these for ISMS auditors
- Explain the purpose, content and interrelationship of ISO 27001 to other relevant standards and the legislative framework relevant to an ISMS
- Apply an in-depth knowledge of the ISO 27001 audit and certification process
- Have the skills and knowledge needed to conduct third party audits against the requirements of the ISO 27001 Information Security Management Systems and to report and follow-up the results
- Meet the training requirements for registration as an ISMS Auditor or Lead Auditor with the IRCA
Please note: Participants should have some prior experience of Information Security Management or ISO 27001 before attending this training.
This course is certificated by the IRCA (course no. A 17279).
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This post is being updated as news comes in.
Unsuccessful in their attempts to find the missing in a sunken ferry off the southern coast of South Korea overnight, rescue divers resumed their search at day break Thursday, Jason Strother reports from Seoul.
A day after the boat began to sink, the cause of the accident is unclear and less than half of the passengers who were on board have been rescued, Strother tells NPR's Newscast Desk.
Most of those unaccounted for are high school students who were on a trip to a resort island.
The ship, which left the city of Incheon on South Korea's western coast Tuesday night, sent out a distress signal around 9 a.m. local time on Wednesday. That was 8 p.m. ET Tuesday. The trip south to Jeju Island was supposed to take about 14 hours. According to The Associated Press, the students and teachers are from a high school in Ansan city near Seoul.
By the time rescuers arrived on the scene, the ferry — the Sewol — was on its side. After about two hours, according to NPR's Anthony Kuhn, the ship had turned over completely and most of it was underwater. Anthony, who is monitoring the news from Beijing, said on Morning Edition that authorities believe about 475 people were on board before the ferry went down. It was well below capacity: According to Anthony, the ship can carry as many as 900 passengers.
After midnight Thursday in Korea (late morning in the eastern U.S.), Reuters was reporting that authorities had slightly revised some of the numbers:
-- 475 people were thought to have been on board.
-- 179 were reported to have been rescued.
-- Six bodies had been recovered.
-- 290 people were still unaccounted for. (Updated figures added at 4:45 p.m. ET.)
South Korea's Yonhap News Agency reports that "fears have grown that many of those unaccounted for could be trapped inside the sunken ship and died."
Of those on board, CNN says, 325 were students and 15 were teachers from Seoul's Ansan Danwon High School. Jeju, the network adds, is "considered the Hawaii of Korea." (Update from CNN added at 9:30 a.m. ET.)
The island is a honeymoon destination and "one of the most popular vacation spots" for Koreans, Seoul-based journalist Jason Strother told All Things Considered Wednesday morning in a conversation recorded for broadcast later today.
NPR's Frank Langfitt, who is following the news from Shanghai, tells our Newscast Desk that South Korea's coast guard reports it rescued at least 164 people before the ferry sank. The water temperature in the area is just above 50 degrees Fahrenheit, Frank reports, and "South Korean authorities say people swimming in water at that temperature show signs of hypothermia after 90 minutes or two hours."
A U.S. Navy ship is heading to the site to assist South Korean rescuers.
According to Yonhap News:
One survivor, according to Reuters, said she was on the ferry's deck when "the ship went 'boom' and there was a noise of cargo falling." Cha Eun-ok said there was an announcement that "told people to stay put." She fears that "people who stayed are trapped." (Update from Reuters added at 10:50 a.m. ET.)
According to The Wall Street Journal, "the ill-fated Sewol — its name means 'time and tide' in Korean — is 145 meters long [476 feet] and 22 meters wide [72 feet]. It can carry 921 passengers, 180 vehicles and 152 regular cargo containers at the same time. ... The 6,825-ton ferry travels twice a week between the western port of Incheon and the southern resort island of Jeju. The 264-mile trip is one of the most lucrative and common ferry lines in the country."
The Journal writes that Apostolos Papanikolaou, director of the ship design laboratory at the National Technical University of Athens, "said ships such as the Sewol are engineered to withstand flooding of two of about 15 below-deck compartments. Anything beyond that would result in the ship sinking, he said. ... This assumes all watertight doors are shut. In practice, they are often left open to allow movement of crew members between different sections of the ship. ... Mr. Papanikolaou said once water rises to the large open surfaces on the upper decks, where sometimes cars are kept, then the ship can capsize "very quickly." (Update from the Journal added at 12:15 p.m. ET.)
Copyright 2023 NPR. To see more, visit https://www.npr.org.


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Since 2005, Tom Trevor has been the Director of Arnolfini, Bristol's innovative interdisciplinary art space. Having worked as an artist, musician, television producer, lecturer and independent curator, Trevor is well versed in bringing different art forms together. www.arnolfini.org.uk
What does your programme hold for April/May? Is there always an overarching theme between the disciplines?
Recently we have been developing the programme around broad themes. Our current season, Lingua Franca, looks at the power thresholds that exist within language. For example, if you think about translation, or even pronunciation, and all those different territories defined through language. We've just opened an exhibition as part of this by Imogen Stidworthy who works with people who have lost the power of speech, often through accidents, and have had to re-learn how to talk. In the summer, we have a big one-person show by the LA-based artist, Kerry Tribe, and we've commissioned a major new work from her, working with Modern Art Oxford and Camden Arts Centre.
How would you define the Arnolfini experience?
It's about experimentation. We're always going to be edgy rather than mainstream. We've just come out of our Artist / Activist season that's been very much about participation and collaborative projects, so that has been very intense, focusing on dialogue and co-generation of new work. I guess this next season is going back to more of an observer/critic role for audiences, but there are many different activities alongside it that people can get actively involved in.
What is it that makes this interdisciplinary format so important?
Arnolfini has always been a mixed art centre, perhaps primarily known for the visual arts, but that crossing over between art forms is what produces risky, new experimental work. We're also well known for our live art programme. Film, music, dance, online projects and literature are all part of this particular chemistry. It's a real spectrum of the arts. I suppose you could say that visual arts have tended to be more towards the introverted end of the spectrum, which is part of its engine, its critical rigour. It's good to have a mix of different attitudes bumping up against each other.
Could you tell me a bit about the forthcoming Otto Zitko & Louise Bourgeois exhibition Me, Myself and I?
It's Otto's first show in the UK, but he has worked in museums across the world. He makes vast abstract, free-drawing interventions and, at Arnolfini, he's going to be scribbling across all of our interior walls over three floors for three weeks. Contrasting with that is Louise Bourgeois' latest drawings, as well as work from the 1940s. She's now in her 99th year. What she's been doing recently is a series called Je T'aime. She describes these drawings as being about relationships and the emotional, psychological boundaries between people, whereas Otto's work is a kind of omnipotent projection of self.
You have Electric Hotel coming up; how was it brought to life through the combination of sound and dance?
We're collaborating with Mayfest, which is a really interesting experimental theatre festival in Bristol, and Electric Hotel is going to be the centrepiece. It's a dance piece that has come out of Sadler's Wells and effectively you're seeing into a constructed hotel, with bodies visible behind frosted glass, and listening into their conversations, via headphones. It's going to be quite a spectacle.
How has the changing economic climate in recent years affected audience's responses to new works?
I was an artist in London during the last recession, having studied at Goldsmiths in the 1980s, and it was a really productive time. Along with my contemporaries, we were producing shows in warehouses, without any money, but really trying things out. Then the market picked up and seemed to seal all of this experimentation up, packaging it and re-branding it. All through that YBA period, it was as if the market was still feeding off the ideas we'd been developing in the 1980s, but somehow it had been taken over by a commercial imperative. So I think it's a healthy time for arts now, despite the economic downturn, a time to re-think, review and get some fresh ideas.
Is the "digital age" a good thing for art?
Digital is definitely transforming the landscape, not just as a tool, but creating a different set of relationships. If anything, the thing that's being left behind is that old passive role of audiences coming into a space, feeling baffled and intimidated – that's not acceptable anymore, we've got to engage people and find new ways of enabling them to get involved. The autumn season, which we have called Old Media, specifically talks about definitions of new media. At the same time, many artists are returning to "old media" such as 16mm film or TV. We've been using this term new media for more than 20 years now, so what do we really mean? After all, the new media of today is only the old media of tomorrow.
What are your aims for Arnolfini for the future?
We've been through quite a radical shift recently, and it's our 50th anniversary next year, which is going to be a platform to the next 50 years. Our five strategic priorities are experimentation, interdisciplinarity, interaction, social context and internationalism. Within the microcosm of Bristol, we can explore all of the issues of internationalism and globalisation, as a port city and as a place made up of different communities. It is incredibly rich territory for artists, and the starting point has to be critical dialogue and debate that engages with different audiences. That's our vision. We like to think of ourselves as a space for ideas.


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Swirled in melted dark chocolate, these frozen banana pops are ready to be covered with toppings for your next spring or summer party! Kids and adults both love this simple, healthy treat.
I love sharing dinners and desserts with you, but I also like sharing silly, fun recipes like Bird's Nest Cupcakes, Bacon, Egg and Toast Cups, and these frozen banana pops! I know if these were spread out at a summer party, they would be the first thing I grab! Er, especially since I'm problematic with sprinkles.
What? They make everything taste like a rainbow.
Swirled in melted dark chocolate that hardens in the fridge, these little frozen banana bites are quick, easy and ready to be ravaged with all kinds of toppings! For mine, I chose coconut flakes, chopped nuts and sprinkles, but coat yours with whatever you like! Try 'em with your favorite crunchy cereal, mini chocolate chips or candy coated sunflower seeds. You can even use yogurt as the base instead of chocolate!
All you need to do is grab a handful of bananas or other dense fruit, chop them up bite-sized and freeze them on a parchment-lined baking sheet. Once they're firm, send your chocolate for a spin in the microwave and stir until it's silky smooth. If your chocolate isn't getting the right consistency, add in a little butter or shortening.
Bathe your banana bites in the warm chocolate, shake off the excess, and coat those little cuties 'til your heart's content in any kind of tasty toppings! They're like a party in your mouth, I tell ya. And bonus: They're not going to send your kid into a bouncing-off-the-ceiling sugar coma. Unless the kid eats 'em all. Yikes.
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Frozen Chocolate Banana Pops
- Toothpicks
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- 1 Tablespoon sprinkles, coconut, nuts, or any desired topping
- Insert a toothpick into each banana piece. Arrange bananas, toothpick side up, on a parchment lined baking sheet. Freeze until firm, about 2 hours.
- In a medium microwave-safe bowl, heat chocolate chips in 10 second increments, stirring between each until melted and smooth. Working quickly, dip each banana piece in chocolate, shake off excess, and cover with desired topping. Chocolate should set quickly, but if necessary, freeze or refrigerate pops to harden coating before serving.
- Store in the refrigerator up to 1 day.
- Enjoy!


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Israel's weekend airstrike on a military complex near the Syrian capital of Damascus killed at least 42 Syrian soldiers, a group of anti-regime activists said Monday, citing information from military hospitals.
The Syrian government has not released a death toll, but Syrian state media have reported casualties in Sunday's pre-dawn airstrike, Israel's third into Syria this year.
The Britain-based Syrian Observatory for Human Rights said about 150 soldiers are normally stationed in the area that was targeted, but that it was not clear how many were there at the time of the strike.
Rami Abdel-Rahman, the head of the group, said his sources at Syrian military hospitals gave him information on 42 Syrian soldiers killed in the Israeli attack.
Israel's government has not formally confirmed involvement in strikes on Syria.
However, Israeli officials said the attacks were meant to prevent advanced Iranian weapons from reaching Lebanon's Hezbollahmilitia, an ally of Syria and foe of Israel.
The officials spoke on condition of anonymity because they were not authorized to discuss covert military operations.
Israel on Monday signaled a return to "business as usual," with Prime Minister Benjamin Netanyahu arriving in China for a scheduled visit.
Syria and its patron Iran have hinted at possible retribution for the strikes, though the rhetoric in official statements has been relatively mild.
Iranian Foreign Minister Ali Akbar Salehi warned Monday that Israel was "playing with fire," but gave no other suggestions of possible consequences, according to the official Islamic Republic News Agency.
Syria's government called the attacks a "flagrant violation of international law" that has made the Middle East "more dangerous."
Israeli officials have indicated they will keep trying to block what they see as an effort by Iran to send sophisticated weapons to Lebanon's Hezbollah militia ahead of a possible collapse of Syrian President Bashar Assad's regime.
Israel has repeatedly threatened to intervene in the Syrian civil war to stop the transfer of what it calls "game-changing" weapons to Hezbollah, a Syrian-backed group that battled Israel to a stalemate during a month-long war in 2006.
Since carrying out a lone airstrike in January that reportedly destroyed a shipment of anti-aircraft missiles headed to Hezbollah, Israel had largely stayed on the sidelines. That changed this weekend with the pair of airstrikes, including an attack near a military complex close to Damascus early Sunday that set off powerful explosions.
A senior Israeli official said both airstrikes targeted shipments of Fateh-110 missiles bound for Hezbollah. The Iranian-made guided missiles can fly deep into Israel and deliver powerful half-ton bombs with pinpoint accuracy.
The official spoke on condition of anonymity because he was discussing a covert military operation.
Israeli defense officials have identified several strategic weapons that they say cannot be allowed to reach Hezbollah.
They include Syrian chemical weapons, the Iranian Fateh-110s, long-range Scud missiles, Yakhont missiles capable of attacking naval ships from the coast and Russian SA-17 anti-aircraft missiles. Israel's airstrike in January destroyed a shipment of SA-17s meant for Hezbollah, according to U.S. officials.
Israeli officials said the Fateh-110s reached Syria last week. Friday's airstrike struck a Damascus airport where the missiles were being stored, while the second series of airstrikes early Sunday targeted the remnants of the shipment, which had been moved to three nearby locations, the officials said.
None of the Iranian missiles are believed to have reached Lebanon, said the officials, who spoke on condition of anonymity because they were discussing a classified intelligence assessment.
In launching the strikes, Israel took a gamble that Assad has little desire to open a new front with Israel when he is preoccupied with the survival of his regime.
Still, Israel was taking precautions. Israel's military deployed two batteries of its Iron Dome rocket defense system to the north of the country Sunday.
"Alongside readiness and alertness, it's always good to prepare and train — but there are no winds of war," the head of Israel's northern command, Maj. Gen. Yair Golan, told Israeli media.
On Monday afternoon, the Israeli military reported that two shells fired from Syria had landed in the Israeli-annexed Golan Heights. The military said the shelling appeared to be accidental spillover from the Syrian civil war and was not connected to tensions over the reported airstrikes.
Stray shelling and gunfire from the Syrian civil war has periodically landed in the Golan in recent months. The Israeli military believes most of these incidents have not specifically targeted Israel.
Tzahi Hanegbi, an Israeli lawmaker who is close to Netanyahu, said Monday that Israel's aim is to "keep advanced weapons from Hezbollah as soon as intentions are exposed and refrain from tension with Syria."
"So if there is activity, then it is only against Hezbollah and not against the Syrian regime," Hanegbi told Israel Radio. "In that context you must see the fact that Israel doesn't officially admit to its operations, and that the prime minister left yesterday for China and (there is) the feeling of business as usual."
Hezbollah fired some 4,000 rockets into Israel during the 2006 war, and Israel believes the group now has tens of thousands of rockets and missiles.
The attacks pose a dilemma for the embattled Assad regime.
If it fails to respond, it looks weak and opens the door to more airstrikes. But any military retaliation against Israel would risk dragging the Jewish state and its powerful army into a broader conflict. With few exceptions, Israel and Syria have not engaged in direct fighting in roughly 40 years.
The airstrikes come as Washington considers how to respond to indications the Syrian regime may have used chemical weapons in its civil war. President Barack Obama has described the use of such weapons as a "red line," and the administration is weighing its options.
The White House declined for a second day to comment directly on Israel's air strikes in Syria, but said Obama believes Israel, as a sovereign nation, has the right to defend itself.
The uprising against Assad erupted in March 2011, quickly turning into an armed insurgency and then a civil war. More than 70,000 people have been killed and millions displaced, while Assad and those trying to topple him remain deadlocked on the battlefield.
Associated Press


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What have we learned from wildcard weekend? First off, Washington Redskins coach Mike Shanahan, and the Washington organization as a whole, will be facing many tough questions after Robert Griffin III injured his knee — again. The build-up to the Redskins-Seattle Seahawks game on Sunday centered around whether Griffin, who first hurt his knee in a game on Dec. 9, would be fully fit to face a ferocious Seahawks. But before the road team had even had a chance to see how healthy he really was, the Redskins had jumped out to a 14-0 lead. But RG3 never looked truly comfortable and when Seattle settled down, they managed 24 unanswered points to not only cap their biggest comeback win of the season but their largest in their playoff history, which now includes a first road win in nearly 30 years.
As for Griffin, he couldn't manage to stay in the entire game when, during the fourth quarter, while trying to salvage a sub-par shotgun snap on Washington's shoddy turf field, his right knee (which was fitted with a heavy brace), buckled with Seattle recovering the fumble.
Did the Redskins put RG3's long-term health at risk by even playing him in the first place? This question is even more relevant now, after USA Today revealed that famed surgeon Dr. James Andrews did not clear Griffin to return to the Dec. 9 game, even though Shanahan said he had (Griffin eventually left that game) Further, Andrews said he was concerned about Griffin's return to the field for the end of the regular season, and the post-season. "I've been a nervous wreck letting him come back as quick as he has," Andrews told USA Today. "He's doing better this week, but he's still recovering and I'm holding my breath because of it.
"He passed all the tests and all the functional things we do, but it's been a trying moment for me, to be honest with you."
In his post-game press conference, Shanahan said that Griffin told him he could keep playing. He also said the medical staff cleared him. Griffin will get an MRI this week: if he's seriously injured, the team's decisions will taint an otherwise successful season.
As for the Seahawks, nobody will fancy facing them in the conference championship game if rookie quarterback Russell Wilson can win at number top-seeded Atlanta this Sunday, to make it two road wins in quick succession. Why wouldn't Wilson and the Seahawks like their chances of going all the way to the Big Easy?
(Q&A: Washington D.C.'s NFL Savior, Robert Griffin III)
On Saturday in the NFC, the Green Bay Packers had reason to hold a grudge — lest we forget, the blown call by the replacement refs in week three in Seattle is one of the main reasons the Packers didn't get a bye this past weekend. They took it out on the Minnesota Vikings, who secured their place in the playoffs by beating the Packers at home on the last day of the regular season. At Lambeau Field, after giving up an early field goal, the home team reeled off 24 answered points to cruise to victory.
It truly was a game of two quarterbacks. While Aaron Rodgers (23/33, 274 yards, 1 touchdown) had so many weapons at his disposal that he was able to complete passes to an NFL playoff-record 10 receivers, his opposite number, Joe Webb, only playing because of Christian Ponder's triceps injury, became the first QB since Buffalo's Frank Reich in 1993 to start a playoff game after not starting one during the season. He looked more than rusty, with his his line of 11/33, 180 yards, 1 TD and an interception.
The San Francisco 49ers, who host Green Bay next week in the divisional round, should be concerned about Green Bay's defense. The Packers are healthier now, and held Adrian Peterson to just 99 yards, which was only the second time in the last 11 games that he hasn't managed to run for more than 100 yards.
Over in the AFC, Houston took care of Cincinnati, 19-13, in a fairly pedestrian game: the Texans will surely need more offensive firepower at New England next week. The third ridiculously talented quarterback playing this weekend, Andrew Luck of the Colts, was desperate for his team to travel to Denver to reintroduce his teammates to a certain Peyton Manning, who served them with such distinction over the years. That matchup would be delicious. But first he had to win a road game at the consistently inconsistent Baltimore Ravens.
It wasn't to be as his opposite number, Joe Flacco, maintained his remarkable record of winning at least one playoff game in the five seasons he's played in the NFL. Luck didn't have a particularly bad game, but Flacco had a better one, especially when Anquan Bolden set a franchise record of 145 receiving yards (and they all came in the second half).
Baltimore's 24-9 win means that iconic Ravens' linebacker Ray Lewis gets to delay his retirement for a minimum of one more week. He even lined up at fullback for the last kneel-down in what will be his last home game of a wonderful 17-year career. But we were also reminded that some things are bigger than sports as losing coach Chuck Pagano was able to do his job in person after missing 12 weeks of the season while undergoing treatment for leukemia. May he enjoy the rest of the post-season in comfort and continued good health.