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The Infosphere (website)
The Infosphere | |
http://theinfosphere.org | |
Type | Knowledge bank |
Commercial? | No |
Official? | No |
Launched | 30 January, 2006 |
Current status | Active |
- "The Infosphere" redirects here. For the Brain Spawn's memory bank, see Infosphere.
The Infosphere is the largest Futurama knowledge bank on the web. It started on 30 January, 2006, as a side project of 'Buddy13'.
The Infosphere still garners the attention of the fan base of Futurama as the best source for trivial, trivia and encyclopædic information about Futurama.
The Infosphere originally started as a minor side project by 'Buddy13' as a place for him to store anything he knew about Futurama, after finding that many Futurama fansites overspecialized or had gaps in their information. He decided on the MediaWiki platform, because it was at the time one of the simple solutions offered by DreamHost, the Infosphere's former host.
The Infosphere grew in popularity, and generally appealed to more and more of regular members from PEEL, who would contribute to the wiki. The increase in popularity led to a change in URL as the then-current URL (futurama.overt-ops.com) was difficult to remember for the average visitor.
In late 2007, the site saw a layout change and standard change, which introduces infoboxes to the wiki as well as minor design changes for the wiki to keep it more stylish.
Server problems
During 2008, DreamHost took down the Infosphere because it was using too much CPU time on their servers, which were shared with others. The site was quickly moved to a short array of servers as a result. The Infosphere was moved back to DreamHost after an attempt was made at optimization, but it still wasn't enough, as DreamHost could not provide the required CPU usage the site needed.
The Infosphere was temporarily placed on a server at the German Hexonet, hosted on a dedicated machine. Later that year, the site moved to a virtual machine, hosted from the same data centre.
Wikia's offers
The only competition to the Infosphere has remained Wikia's Futurama Wiki. Wikia has at least twice proposed a partnership between themselves and the Infosphere. One of the arguments used by advocates of the Wikia supporters are better servers and lack of competition.
However, the editors of the Infosphere have denied a possibility of a partnership with Wikia's Futurama Wiki, because it would involve too many restrictions for the wiki as it is. A key issue with the deal has been for the Infosphere editors the fact that Wikia is a for-profit organisation, which issues ads on its wikis, something the Infosphere would not like to see on its own wiki. The Wikia supporters on the other hand, suggested that the ads would encourage people to sign up and become a contributor, as the ads disappear when you log in.
The Infosphere editors also moved that, despite their occasional server issues, they were doing rather well and were not in need of Wikia's servers. However, they did specify that the lack of competition would be nice, but also moved that the content of Wikia's wiki was too weak for the quality standard of the Infosphere, and sharing that content would best be avoided. Not to mention that the Infosphere's founder, Buddy13, still harbors resentment to the fact that the Wikia wiki made a habit of stealing their images directly from the Infosphere. It is unknown whether this practice continues.
Since late 2009, early 2010, the Infosphere has remained in relative stability as its efforts to deliver a comprehensive guide to all things Futurama continue. However, the Infosphere has grown far more prominent in the press as a result of Futurama's return and its increased popularity. In fact, its prominence has gained the attention of writers of Futurama itself for reference purposes.[1]
Additional information
- In "The Why of Fry", Nibbler says that the Brain Spawn have been constructing the Infosphere for a thousand years, which suggests that the Infosphere was created around 2004. This wiki was created in 2006.
See also
- ^ Rogers, Eric (26 April 2011). answer 2 question: we use the infosphere at least once a day in writers room.. (Twitter.) Retrieved on 06 May 2011.


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There are very few things that say Spring to me like a few stalks of rhubarb do. I am not alone sharing that sentiment just from seeing all the rhubarb recipes posted by fellow bloggers out there. That makes me happy. I do have a little love affair with "la rhubarbe" each year.
This complex, fibrous and tart plant is probably one I remember the most vividly about my childhood. I literally grew up on that stuff every Spring and Summer. I can't recall a sunny day without my mother compote de rhubarbe or a vacation without my grandmother tarte a la rhubarbe.
I got an early start on my rhubarb baking (crumbles) when I got giddy finding hothouse cultivated rhubarb. But last week's venture to the farmers market with my parents was a success with a bunch pretty stalks of wild rhubarb making their way into our basket.
I really wanted to use it before their return to France and thought that a go at rhubarb sorbet would be a good one to whirl but we did not have nearly enough. I was going to acquiesce to my mother stewed rhubarb but I knew B. would never put a dent in it. The mushy texture of stewed rhubarb is something the man cannot stand. I like it on plain yogurt or fromage blanc.
As much as I wanted to make my grandmother's rhubarb tart it would have to wait until I am completely happy with the results. There was one elusive whiff of a scent whenever she'd pull hers out of the oven and I have yet to nail it down but I am getting close. Ha!
In the meantime, I made one of the desserts I knew would make everyone happy, Lavender Panna Cotta with Poached Rhubarb.
There is something about lavender that I can't never grow tired of. I grew up in Provence, surrounded by lavender and mimosa. One look at a lavender bud and I feel like I am six again. Once the scent hits my nose I can almost hear the cicadas in the background and my mom yelling from the patio to get down from the apricot tree. Yes, it was a rather idyllic upbringing. One I wish to share with B. when we move back home eventually one day in our old age.
Beside sorbet, this is one of our favorite ways to eat rhubarb, gently poached in lemon juice and a touch of honey until barely fork tender to preserve most of the texture that would be lost otherwise. The contrast with the silky panna cotta both in texture and flavor elicited lots of oohs and ahhs from the table the other day. Lots of fidgeting and eying the kitchen for second too!
I had made more panna cotta and had gotten some more rhubarb ready to be chopped and poached for when Tami came to visit but we never got around to it. Too much fun was being had on the town. The house was so quiet after a month of visitors that both B. and I were glad to have a couple of these to dig into to chase the blues away.
By the way….if you are in Charleston this week, do not miss Cabaret at the Sottile Theater. Great cast, great performances! And I am not just saying that because B. plays in the orchestra (although I am kind of very proud he is!)
Green cups: Anthropologie
Low bowls: Anthropologie
Blue tea cups: vintage gift from Tami
Tray: vintage find
napkins: remnant pack from Cicada studio
Lavender Panna Cotta with Poached Rhubarb
Serves 4-6
For the panna cotta:
1 tablespoon powdered gelatin (2 sheets gelatin)
1/4 cup water
2 cups heavy cream
1/4 cup honey
1 tablespoon edible lavender buds
2 cups full fat buttermilk
For the poached rhubarb:
Juice of one lemon
1/2 cup water or sweet white wine or blush wine
2 tablespoons honey
5 stalks rhubarb, chopped into small pieces (1/2 inch)
Prepare the panna cotta:
Place the water in small bowl and sprinkle the gelatin over it. Reserve.
In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream, honey and lavender buds to a simmer. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the buttermilk and whisk until well blended.
Divide the mixture among 4-6 cups or ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly. Top with the poached rhubarb just before serving.
Prepare the rhubarb:
Place the lemon juice, water (or wine) and honey in a heavy bottom saucepan over high heat. Bring to a boil and add the pieces of rhubarb. Poach for 2-3 minutes then gently remove the rhubarb from the poaching liquid and set aside (they will continue to soften as they cool). You can reduce the poaching liquid to a syrup over medium heat and use to drizzle over the panna cotta, it's fantastic.
Le P'tit Coin Francais:
Pour les panna cotta:
2 feuilles de gelatin
1 verre d'eau
500ml de creme liquide
60ml de miel
1 cs de lavende
500ml de lait ribot (babeurre)
Pour la rhubarbe:
5 tiges de rhubarbe, coupees en des
jus d'un citron
250ml d'eau ou de vin blanc sucre ou de rose
2 cs de miel
Preparer les panna cotta:
Mettre la gelatine a ramollir dans l'eau.
Dans une casserole a fond epais, chauffer la creme avec le miel et la lavende jusqu'a fremissement. Hors du feu, ajouter la gelatine refroidie et bien melanger pour qu'elle fonde. Ajouter le lait ribot et bien melanger de nouveau.
Verser dans des coupes ou des ramequins et laisser refroidir a temperature ambiante pendant 20 minutes. Placer ensuite au refrigerateur de preference 2 a 4 heures.
Pour la rhubarbe pochee:
Porter a ebulition le jus de citon, miel et eau (ou vin) a chauffer dans une grande casserole. Ajouter la rhubarbe et faire pocher 2-3 minutes. Prelevez les morceaux du liquide et mettre de cote. Reduire le liquide de pochage de moitie et verser sur les panna cotta avec la rhubarbe.

subset: commoncrawl


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What does it mean to be green? "Green" is more than just a color. It also means taking special steps to protect the environment — the water, the land, and the air we breathe. Why green? Plants are green, and without them the Earth wouldn't be such a lovely home for us human beings.
Every day, people make choices that affect the amount of trash and pollution that gets produced in our world. What can you do? A whole lot, actually. Here's a four-step guide to being green:
When you use less of something, you do a good thing for the Earth. For instance, a shorter shower means you used less water and less fuel since your house uses fuel to run the water heater that warmed up the water.
Here's a list of other stuff you can reduce:
Sometimes people call ours a "throwaway society." That means that we're a little too willing to throw away old stuff and buy new stuff. Many times, even if you no longer need something, someone else just might. For instance, if your baby brother outgrows his plastic basketball hoop, why not give it to another family who has a little kid? That's one less plastic basketball set that they need to buy. It's also one less large plastic toy that needs to be produced, packaged, and shipped to the toy store.
Here are some other ways to reuse the stuff you have:
Recycling has never been easier. Many communities will pick it up right in front of your house and some towns even require it. Tell your mom or dad you want to become "Chief of Recycling" for your household. That means you'll organize the recyclable items in bins, remember to put them on the curb on recycling day, and help remind others which items can be rinsed and recycled.
By separating plastic bottles, cans, bottles, and more, you're reducing the amount of trash that goes to the landfill. What's a landfill? A big mountain of trash, where all the trash trucks go to dump their loads. Recycled goods go instead to a recycling center, where they can be crushed, broken down, and later turned into new cans, bottles, and paper.
What else can be recycled? Sometimes water can be. For instance, some communities take used water — like from the washing machine and shower — and clean it up so it's safe to use for watering the grass and flowers.
It's true that trash and pollution are problems, but the Earth remains a huge and glorious place that's ready for you to explore. You can start locally by visiting the naturally beautiful spots in your city and state. Go for a hike, visit local nature centers and gardens, climb up mountains, and explore lazy creeks.
Experience the outdoors in all sorts of weather — from a sunny day at the beach or lake to a wintry adventure when it snows. And if you're planning a family vacation, suggest a trip to a national treasure, such as the Grand Canyon, Yellowstone Park, or Chincoteague Island to roam with the wild ponies.
But before you travel the globe, take a look at your own backyard. Is there a spot where you could plant a tree or put in a little fruit or vegetable garden? If so, get out there and get your hands dirty. Then you can watch with pride as your tree takes root and your garden plants grow from sprigs to big plants full of ripe, red tomatoes or tiny, juicy blueberries. Who knew being green would taste so good?
Reviewed by: KidsHealth Medical Experts
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Preparing for Laser Eye Surgery
Choosing laser eye surgery is a big decision. Whatever your treatment goal, proper preparation before surgery will help you obtain optimal results, speed up recovery, and minimize potential risks. If you've done your homework, then this advanced procedure can lead to a quick and healthy recovery. Here's a guide to how to prepare for your laser eye surgery.
Before the Initial Consultation
When it is determined that you are a good candidate for eye laser treatment, ask how you should prepare for the appointment. Your optometrist and the laser treatment clinic can offer valuable suggestions to help you obtain the best results. For instance, most optometry and laser surgery clinics ask that you refrain from wearing contact lenses for a few weeks because they can change the shape of your cornea, making it harder to accurately measure and evaluate your eyes and eyesight.
You may also want to bring a list of your current and past eyeglass or contact lens prescriptions, your overall health history including conditions such as diabetes, and any questions you have about the surgery or recovery. Sunglasses are recommended as your eyes may feel light sensitive after the evaluation tests.
Before the Surgery
Wear glasses rather than contact lenses for a few weeks. Makeup and lotions, especially those in the eye area, should be avoided for the days leading up to the surgery. Similarly, haircuts and hair treatments should be avoided as well.
Since the procedure uses a local anesthetic, there are few restrictions on what you may eat or drink before the surgery. The exception is alcohol, which should be avoided for 48 hours in advance to prevent the eyes from becoming dehydrated.
The Day of the Surgery
Arrange for someone to drive you to and from the clinic; you will not be able to drive or take public transportation. Don't use any hairspray, perfume or cologne; these may contain alcohol. Avoid wearing wool clothing; the lint can enter the eyes and cause infection. Take a shower before your surgery, since showering over the next days may be inconvenient.
With careful preparation, you can exert control over the outcome of your laser eye treatment. A few inconveniences before the procedure will pave the way for a lifetime of clear vision without the hassles of corrective lenses or other aids.
Laser Surgery Eyes (2012). Preparing for Laser Eye Surgery.
Eye Health Web (2013). LASIK & Laser Eye Surgery.
A Vision of the Future
Thanks to the greater prevalence of laser eye treatment clinics and reduction in costs, increasing numbers of patients are seeking laser surgery for a permanent vision solution. For those who have worn corrective lenses for most of their lives, this proven, safe technology offers a ticket to freedom. Many optometrists offer introductory information and referrals to reputable surgeons.
To find out whether laser eye surgery is right for you, make an appointment with your optometrist for a personalized consultation and a referral to a laser surgery clinic. People may say that hindsight is 20/20, but in this case, your general sight can be too!


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One of the most comforting aromas for me is the one of freshly baked bread emanating from the oven and filling the house with it's sweet, yeasty perfumes. I live in Germany and have the most wonderful variety of fresh bread available from an abundance of several bakeries to choose from. I am spoilt for choice. The short distance I drive each day from home to work, which is about 4 kilometers, there are 6 bakeries, 2 of which offer organic bread and baked treats. Yes I am spoilt for choice.
Therefore, it won't come as a surprise that I do not often bake bread at home. Currently all the bakeries have started to display their goods for Easter and it seems to me each one is trying to outdo the other with more extravagant pastries, cookies and breads. Often Soeren and I will stand in front of the glass counter and feel overwhelmed by the opulent offerings.
We drool, but somehow our cravings are not satisfied. We were craving something simpler with delicate flavors - not opulent but simple yet aromatic. On a lazy Sunday we decided to make our own Easter bread and in between homework, Monopoly and Soeren's private guitar concert for me the dough was kneaded, had time to rise beautifully and bake to a perfect golden color.
We polished half of it on the same afternoon with a variety of preserves and fresh butter - more we did not need. It was breakfast in the middle of the day and we loved it.
On Saturday I'll be off to Dubai and I am totally excited as I will be relaxing in the luxury of my parents affection and will indulge in them spoiling Soeren and me to bits. I am also really looking forward to holding the workshop at the Atlantis, The Palm on the 3rd and 4th and meeting all the participants, some of them coming from Egypt, Bahrain and Kuwait. My presentations are all ready and so are the exercises and assignments and I am filled with anticipation of meeting Sally, who has been awesome in organizing this event. She has also organized a fantastic blogger dinner on the 7th April and all those in the area, we'd love for you to join us. Quite a few have already signed up and if you would like to come over to Zaroob for some divine Lebanese food here is the Facebook event page where you can sign up.
In other exciting news: I am now a Banana Fusion cover girl ;o). Banana Fusion is a magazine from Canada, which brings both worlds of entertainment and food and the articles deal with photography, modeling and food. I really enjoyed the interview with them as the questions were not the usual type but went slightly deeper. You can read the interview here. Hope you enjoy it! For me the comment left by my dad on the interview just blew me away! Love you dad! Also thanks to Gabriel, the Director at Banana Fusion for putting this together.
This Easter wreath is based on the traditional Greek Easter bread called Tsoureki, which is served at the Easter meal. The Greeks make several of these wreaths as gifts and for celebrations during the Easter festivities. Traditionally Tsoureki will have red boiled eggs tucked into pockets in between the twists. I tucking the eggs into the bread and flavored it generously with cardamom and orange peel. Just before baking I sprinkled muscovado sugar on top, which gave it a lovely caramelized flavor and a gorgeous sunkissed tanned color. Enjoy it warm with lots of fresh butter.
If you are looking for more ideas for your Easter celebrations I have a small selection for you here. Hope you enjoy my recommendations.
- Light Mousse au Chocolat with Baileys Crème Caramel - looks stunning as they are served in egg shells.
- Buttery Saffron Brioche - divine, butter and the saffron gives it a sublime flavor.
- Kale Mushroom and Goat Cheese Buckwheat Tart - gorgeous rustic vegetarian tart with earthy flavors.
- Hot Cross Buns - the traditional Good Friday fare fresh out of the oven.
- Piquant Wasabi Salmon Egg Roll - a piquant flavored egg roll that will impress your guests.
- Black Forest Pavlova - of course you will have to serve this stunning dessert!
- Macarons variety - a selection of macarons is a must
- Lamb and Quince Tagine - divine succulent flavors of coriander, cumin, cinnamon and ginger.
- Hyderabadi Lamb Biryani - try something different with the Queen of Biryani
- Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet - can be served warm or cold
Printable version of recipe here
Prep Time: 1 hour
Total Time: 1 hour 40 minutes
Serves: approx. 10
- 500g all-purpose flour
- 21g dried yeast
- Pinch of salt
- 125ml milk
- 2 eggs, lightly beaten plus extra for brushing
- 50g caster sugar
- Finely grated zest of 3 orange
- 2 ½ teaspoon ground cardamom powder
- 75g softened butter, coarsely chopped
- 2 tablespoon muscovado sugar
- Roll up your sleeves. Combine flour, yeast and pinch of salt in a bowl. Form a well in the center, then add milk, eggs, caster sugar, orange zest, ground cardamom and 100ml lukewarm water and mix until you get a soft, pliable dough. This should take about 5 to 8 minutes. Gradually add butter, a little at a time, mixing until the butter is nicely incorporated. Lightly grease the bowl and cover with a damp cloth. Place in a warm place and allow to rise until double in size – 40 minutes.
- Knock back the dough and divide into three equal parts. Roll each piece into a long cylinder about 40 cm long. Braid the pieces together, bringing the ends together to for a wreath. Squeeze the ends to seal properly. Place the wreath on a baking tray lined with baking paper and set aside to for 20 minutes to prove.
- In the meantime preheat oven to 180 degrees C. Brush the wreath with eggwash and sprinkle with the muscovado sugar.
- Bake wreath for 20 to 30 minutes until it has a lovely golden color. Cool on a wire rack, serve with butter and favorite preserves.
We love this bread for it's divine aromatic flavors. Cardamom and orange mingle together harmoniously and the sugary, caramelized top provides a slight sweetness. Pull apart the soft morsels and spread with butter and favorite preserves. It's light yet wonderful luxurious and ideal for breaking the long Lenten fast.
Wishing you all a great week and weekend ahead. I will take a short break from this space but will be sharing a few insights of the workshop and of Dubai over on my Facebook photography page and on the 3rd and 4th we'll be live tweeting from the Atlantis during the course of the workshop using this handle #foodphotoAtlantis, so stay tuned.
More breads & treats from WFLH:
Lingonberry Dark Chocolate Buns | Cinnamon Kissed Apple Goji Berry Strudel | Rømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream |
All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First


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The Austrian clarinettist Andreas Ottensamer has captured audiences and critics alike with the singular beauty of tone that he coaxes from the instrument. At one stage he studied the cello, which perhaps has helped to imbue his approach to the clarinet with a soulful depth. His Viennese instrument, with a wider bore than the closely related German-system clarinet, produces a particularly dark, expansive and warm tone, which he exploits to full advantage.
Born in 1989, Ottensamer comes from an Austro-Hungarian family of musicians and was drawn to music early, receiving his first piano lessons when he was four. At the age of ten he began studying cello in his home town at the University of Music and Performing Arts Vienna, then changed to the clarinet under Johann Hindler in 2003.
Andreas Ottensamer gained his first orchestral experience as a deputy in the orchestra of the Vienna State Opera and the Vienna Philharmonic and as a member of the Gustav Mahler Jugendorchester. In 2009 he interrupted his Harvard studies to become a scholar of the Orchestra Academy of the Berliner Philharmoniker. From July 2010 to February 2011 he has played as principal clarinettist with the Deutsches Symphonie-Orchester Berlin.
Since March 2011 he is principal clarinettist of the Berlin Philharmonic."
Ottensamer has won first prize in competitions for clarinet, cello and piano, and performs as a soloist and chamber musician throughout the world in venues such as Musikverein Wien, Konzerthaus Wien, Brucknerhaus Linz, Musikverein Graz, Philharmonie Berlin, Tempodrom Berlin, De Doelen Rotterdam, and Seoul Arts Center. His artistic partnerships include work with Murray Perahia, Leif Ove Andsnes, Leonidas Kavakos, Janine Jansen, Clemens Hagen and Yo-Yo Ma. In 2005 Andreas Ottensamer founded the clarinet trio The Clarinotts with his father Ernst and brother Daniel, both solo clarinettists in the orchestra of the Vienna State Opera and the Vienna Philharmonic. Several works have been dedicated to the ensemble.
In February 2013 Andreas Ottensamer entered an exclusive recording partnership with Deutsche Grammophon/Mercury Classics, making him the first ever solo clarinettist to sign an exclusive agreement with the Yellow Label. His first album, Portraits – The Clarinet Album, has been released in June 2013 and features concertos by Copland, Spohr and Cimarosa, plus arrangements of short pieces. His partners are the Rotterdam Philharmonic Orchestra under Yannick Nézet-Séguin.
He said of the recording: "This album poses the challenge of jumping between different styles and ways of playing, but at the same time I set a high priority on maintaining my personal interpretation and sound."
For a man who is so dedicated to music, Andreas Ottensamer is also passionate about sport. For many years he was a tennis tournament player, and together with his brother he founded his own football club, the Wiener Virtuosen, in 2007. The team plays successfully in the Wiener DSG league and Ottensamer still travels to Vienna for matches whenever his schedule permits.
Apart from his extensive activities within the world of classical music, Andreas Ottensamer has widened his horizon to other musical fields, resulting in a collaboration and recording with Tori Amos on her album Night of Hunters.
Andreas Ottensamer is very passionate about chamber music. He is artistic director of the "Buergenstock Momente" – Festival in Switzerland together with pianist José Gallardo. Artists such as Nils Mönkemeyer, Clemens & Veronika Hagen, Albrecht Mayer, Linus Roth, Danjulo Ishizaka, Benjamin Schmid and the Szymanovksi Quartet have been part of the festival.
The beauty of tone and distinct musicality over a wide range of styles have won extensive critical plaudits for Andreas Ottensamer. Sybill Mahlke wrote in Der Tagesspiegel of his "limitless dynamic range . . . he plays with a vitality that pushes boundaries." NRC Handelsblad said: "Andreas Ottensamer melts with his clarinet . . . he is an 'übersolist' and a phenomenon." Rebecca Schmid wrote for MusicalAmerica.com: "Solo clarinettist Andreas Ottensamer played with particular finesse . . . and a touch of melancholy."


text: Our Youth Camps Teach Youth Basics of Fly Fishing and Conservation Scroll down for camp locations and contact information for enrollment. UT_Camp_16_4.jpg A Summer Camp Created for Young People interested in Fishing The camps include a comprehensive fly fishing curriculum and draw upon the expertise and commitment of professional fly tiers, fishing guides, and experienced TU volunteers. All levels of experience are welcome at TU's camps, and the goal is to have fun, learn a lot, and make friends with other young fly fishers. A Summer Camp Created for Young Conservationists Many camps include hands-on experience with a habitat restoration project and the opportunity to fish a variety of local waters. During the camp, the young anglers learn much more than fishing skills—they gain an appreciation for the need to protect our coldwater fisheries. The First Step in Becoming a Teen Leader in TU Attending one of TU's summer fly fishing camps is a step toward becoming a teen leader within TU. Camp graduates are encouraged to apply for TU's Teen Summit, a national leadership development retreat held annually. DSC_0035.JPG CrayfishEating.jpg A National Network of Summer Angling Experiences TU chapters across the country coordinate education programs ranging from one-day casting or fly tying clinics to overnight summer camps. In 1995, Pennsylvania's Cumberland Valley chapter started the Rivers Conservation and Fly Fishing Youth Camp under the guidance of the late Dr. John R. "Jack" Beck and the late Enoch S. "Inky" Moore. The award winning camp has served as a model for the growing number of camps being held around the country by other TU chapters. TU Chapters and Councils currently sponsor and operate twenty-five camps and academies across the country. This variety of venues means young fly fishers can experience many kinds of rivers and streams, angling techniques and trout species. See below for a full listing of camps and click to find out more. Not seeing a camp in your state or dates not working out? All of our camps accept applications from out of state! Arkansas Dates: June 23-24, 2018 Contact: Daryl Greenwood Location: Dry Run Creek, Mountain Home, AR Arkansas White River Camp California Dates: TBA Contact: Sam Sedillo Location: Sagehen Creek Field Station, Truckee, CA www.facebook.com/TruckeeTU Colorado Dates: June 9-15, 2019 Ages: 14-18 Contact: Barbara Luneau Dick Shinton Location: Silent Springs Resort, Almont, CO Coloradotu.org/YouthCamp Northern Colorado Dates: July 29-August 3, 2019 (day camp only) Ages: 14-17 Contact: William Gedge (970) 372-9229 Location: Fort Collins, CO www.rockymtnflycasters.org *Preference given to North Central Colorado Youth. Georgia Dates: June 2-7, 2019 Ages: 12 - 15 Contact: Charlie & Kathy Breithaupt (706) 782-6954 Location: Rabun Gap-Nacoochee School, Rabun Gap, GA Georgia TU Camp Webpage Idaho Dates: July 15-19, 2019 Ages: 10-13 for campers. Leaders in Training ages 13+. Contact: Ted Trueblood TU Director Location: MK Nature Center, Boise, ID www.tedtruebloodtu.org/troutcamp/ Illinois Dates: July 21-26, 2019 Ages: 13 -18 Contacts: Dan Lafave Location: Ralph A MacMullan Conference Center Roscommon, MI Link to Illinois Youth Camp Information Maine Dates: June 23-28, 2019 Ages: 13-17 Contact: Willie Grenier 207-872-2014 Location: Evergreens Campground, Solon, ME http://www.troutcamp.org/ Michigan Dates: June 23- June 27, 2019 Ages: 14-16 Contacts: Alan Brooks (269) 370-3269 Paul Meyer (230) 620-7454 Laurie Seibert (registrar) (989) 205-3763 Location: Ralph A. MacMullan Conference Center Roscommon, MI www.kvctu.org Montana Dates: July 15-19, 2018 Contact: Jessica McCutcheon Location: Camp Watanopa, Georgetown Lake, MT www.montanatu.org National TU Teen Summit Dates: June 29 - July 3, 2019 Contacts: Tara Granke Franklin Tate Location: Georgetown Lake, MT www.tu.org/teensummit New Hampshire Dates: June 20-24, 2018 Contacts: Phil Donovan (603) 225-2511 Location: The Glen at Bear Tree, Pittsburgh, NH http://nhcouncil.tu.org/nh/youth-fly-fishing-conservation-camp New York Dates: June 30 - July 5, 2019 Ages: 14-17 Contacts: Bob Mead (607) 727-9500 Ron Urban (845) 339-5938 Location: Land of the Vikings Deleware River in NY North Carolina Dates: June 16-22, 2019 Contacts: Reba Brinkman(admin) David Vigue Location: Lake Logan Center, Canton, NC www.rivercourse.org Watch a RiverCourse video! Oregon Dates: July 25-28, 2019 Ages: 10-14 Contact: Dave Tenney (503) 408-4898 Location: Mt. Hood Natl Forest, OR www.clackamasrivertu.org Pennsylvania - Lackawanna Dates: June 17-24, 2018 Contact: Charlie Charlesworth (570) 954-5042 Location: Tunkhannock Creek, Keystone College, LaPlume, PA www.flyfishingsummercamp.org Keystone TU Teens Conservation Camp Facebook Page Pennsylvania - Rivers Conservation Camp Dates: June 16-21, 2019 Ages: 14-17 Contacts: Clark Hall (717) 697-4549 Location: Messiah College, Grantham, PA www.riverscamp.com Tennessee Dates: June 17-22, 2019 Ages: 12-15 Contacts: Steve Young John Thurman (832) 256-3228 Location: Great Smoky Mountain Institute, Townsend, TN www.tntroutadventure.org Texas Dates: January 19-20, 2019 Ages 12-17 Contact: Dakus Geeslin 512-934-0000 Location: Rio Guadalupe River Resort Guadalupe River Tailrace, Sattler, TX https://rioguadaluperesort.com/ Utah - Paradise Dates: June 10-12, 2019 Ages: 12-18 Fly Fishing and Stream Ecology Camp Contact: David Leta (801) 257-1928 Sportsman's Paradise, Paradise, UT https://www.facebook.com/whitesranch/ Utah - Cache Valley Dates: July 25 - 27, 2018 (Beginners camp) August 1 - 3, 2018 (Advanced camp) Contact: Paul Holden (435) 757-1647 Location: Stokes Nature Center Cache Valley, UT logannature.org Vermont Dates: June 23-27, 2019 Ages: 13-16 Contact: Kurt Budliger Location: Jackson's Lodge, Canaan, VT on Lake Wallace www.vermonttroutcamp.com Virginia, Washington DC, Maryland, & West Virginia Dates: June 23 - 28, 2019 Ages: 13-17 Contacts: Galen Westman (571) 606-0307 George Gaines (202) 904-3547 Location: Graves Mountain Lodge, Syria, VA www.tucamp.org Washington Dates: June 23-29, 2018 Contacts: Mike Clancy (360) 753-1259 Jim Brosio (360) 943-9947 Location: Gwinwood Conference Center, Lacey, WA www.nwycffa.com Wisconsin Dates: August 15-18, 2019 Ages: 12-16 Contacts: Linn Beck (920) 216-7408 Wayne Parmley (920) 540-2315 Location: Pine Lake Bible Camp, Waupaca, WI The camps include a comprehensive curriculum and draw upon the expertise and commitment of professional resource managers, scientists, fly tiers, fishing guides, and experienced TU volunteers. Many include hands-on experience with a habitat restoration project and the opportunity to fish a variety of local waters. During the camp, the young anglers learn much more than fishing skills- they gain an appreciation for the need to protect our coldwater fisheries and other natural resources. For more information: Franklin TateDirector of the Headwaters Youth Program394 Merrmon AvenueAsheville, NC 28801(828) 545-0747Contact Franklin Tate


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Phil Hughes (1-1, 5.73) vs. Colby Lewis (1-0, 1.69).
COMMENTS: Unexpecteds 3, Expecteds 2. In both LCSes. Can Colby find his cheese and send the Rangers to the World Series, or will Hughes hew to the Yankees' historical script? More importantly, which of these teams has a better chance of beating the Giants in the World Series? I can't believe I just typed that. This season has been so depressing.


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10 Awesomely Creative Resumes
In today's job market, it's nearly impossible to land a new position, let alone an interview. That's why it's really important to make sure you stand out from other candidates right off the bat. But how the heck are you supposed to do that with no face time?
Take a cue from these clever job-seekers. While there is a fine line between an over-the-top and a standout resume, striking the right balance could land you that interview and, ultimately, a cool job. Take some notes, and check out these 10 awesomely creative resumes.


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It's Friday again! Come play along with our newest sketch. This weeks sketch was brought to you by Angela Walters. Be sure to upload your creation!
If this is your first stop on our "tour" please be sure to go through all the members blogs to see their creations. Their blogs will be the only visible place for you to view their creations! So go be inspired to create and share what you love! The beginning blog on the tour this week is Angela Walters. If for some reason one of our members posting is not showing you can always come back here and click on the next name on the tour! Thanks for the support and allowing us to inspire you to create and share!


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(Most recent update: 5:10 p.m. ET)
With the capture Friday night of Dzhokhar Tsarnaev, the 19-year-old surviving suspect in the bombings at the Boston Marathon, the story moves into a new phase — one of trying to answer critical questions.
-- Why?
-- How?
-- Was anyone else involved?
Authorities hope to get many answers from Tsarnaev himself. As NPR's Dina Temple-Raston said on All Things Considered, with the death earlier Friday of the suspect's 26-year-old brother and alleged accomplice, Tamerlan Tsarnaev, investigators hope Dzhokhar will tell them "if there are other people involved [and] if perhaps there are other bombs elsewhere."
Tsarnaev remained in a Boston-area hospital Saturday. Authorities say he had multiple injuries, including gunshot wounds to his neck and leg. Speaking at Fenway Park Saturday, Massachusetts Gov. Deval Patrick answered questions about Tsarnaev's health by saying it is "serious but stable... I think, not able to communicate yet."
Tsarnaev was involved in two gun battles Friday. An MIT University campus officer was killed late Thursday, and another police officer was wounded during a manhunt that had Watertown, Mass., and much of the Boston metropolitan area under lockdown most of Friday. The shooting of the officers followed the heavy toll from the marathon bombings — three dead and more than 170 people wounded.
As NPR's Carrie Johnson reported Friday night, a Department of Justice official tells her that Tsarnaev will not be read his Miranda rights for now. "We plan to invoke the public safety exception to Miranda in order to question the suspect extensively about other potential explosive devices or accomplices and to gain critical intelligence," the official said.
There are reports that at least three people who lived in New Bedford, Mass., near where Dzhokhar Tsarnaev attended college, are being questioned. Authorities also detained at least one man in the early hours of Friday as they searched for Tsarnaev.
We'll be following the news. Come back to this post for the latest developments, and look for related news in other posts throughout the day. ( Check this note for how we cover stories on days like this.)
Update at 5:10 p.m. ET. Suspect In 'Serious But Stable' Condition; Sports Teams Try To Give Boston A Lift:
Massachusetts Gov. Deval Patrick describes Tsarnaev's health Saturday as "serious but stable... I think, not able to communicate yet."
The Boston Globe's headline today is "Let The Healing Begin." The city's sports teams tried to help, with the Bruins wearing police caps before their game, and the Celtics wearing yellow warm-up jerseys that will be auctioned to raise money for bombing victims.
And after the Red Sox held a commemorative ceremony, the team mounted a comeback win that roused the crowd.
The Sox' David Ortiz also won applause with his remarks, as he told the audience, "This is our (expletive) city, and nobody is going to dictate our freedom. Stay strong."
Update at 2:20 p.m. ET. Dzhokhar Tsarnaev's Injuries, And Possible Charges:
When he was apprehended in a residential area, Dzhokhar Tsarnaev was suffering from gunshot wounds to his neck and leg, says CBS correspondent John Miller, who reports that "this is a guy who was very weak at this point and probably — had he not been discovered — he might not have lived." The suspect remains in serious condition, as of the latest FBI update.
If he survives, Tsarnaev may face state murder charges as well as federal terrorism charges, CNN reports, citing a Justice Department source.
Update at 10:50 a.m. ET. Work At Crime Scenes May Be Slowed By Weather:
One of her law enforcement sources tells NPR's Carrie Johnson that investigators have much work to do today at the various crime scenes in Watertown, Cambridge and Boston. They also caution that the work may be slowed by weather in the area. There's rain in today's forecast.
Update at 9:40 a.m. ET. FBI's 2011 Interview Of Tamerlan Tsarnaev Likely To Raise Questions:
There was word Friday night, as we reported, that in 2011 the FBI interviewed Tamerlan Tsarnaev at the request of an unidentified foreign government. As NPR's Corey Flintoff reports on Weekend Edition Saturday, that "could well have been Russia, which has reason to fear terrorist attacks after a long history of turmoil in the North Caucasus." The Tsarnaev family's ethnic roots trace back to Chechnya."
Late Friday, the FBI released a statement that says, in part:
"The FBI reviewed its records and determined that in early 2011, a foreign government asked the FBI for information about Tamerlan Tsarnaev. The request stated that it was based on information that he was a follower of radical Islam and a strong believer, and that he had changed drastically since 2010 as he prepared to leave the United States for travel to the country's region to join unspecified underground groups.
"In response to this 2011 request, the FBI checked U.S. government databases and other information to look for such things as derogatory telephone communications, possible use of online sites associated with the promotion of radical activity, associations with other persons of interest, travel history and plans, and education history. The FBI also interviewed Tamerlan Tsarnaev and family members. The FBI did not find any terrorism activity, domestic or foreign, and those results were provided to the foreign government in the summer of 2011. The FBI requested but did not receive more specific or additional information from the foreign government."
Time magazine's Swampland blog predicts that the FBI's handling of that 2011 request for information and subsequent interview of Tamerlan Tsarnaev will raise many questions from members of Congress.
Update at 9:05 a.m. ET. Homeowner's Step Outside Led To Discovery Of Flapping Tarp, Pool Of Blood And The Fugitive:
The Watertown homeowner who tipped police off that Dzhokhar Tsarnaev might be hiding in a boat had stepped outside for a breath of fresh air Friday evening after authorities said it was OK for residents to leave their homes, the man's stepson told CNN's Piers Morgan.
Robert Duffy told CNN that his stepfather, David Henneberry, noticed something odd. The tarp over the boat stored in his backyard was flapping in the wind. It was the same tarp that had held firm through several blizzards over the winter.
"He got closer and realized that one of the retention straps had literally been cut — not chafed, not broken or unhooked," Duffy told CNN. And Henneberry then saw blood on the tarp. He got up on a stepladder to look inside. "He basically stuck his head under the tarp [and] noticed a pool of blood," Duffy said.
Moments later, according to Duffy, Henneberry was calling 911. Police were quickly on the scene. Within just a couple of hours, after a brief gunbattle and the arrival of a police negotiator, Tsarnaev was in custody.
Update at 8:45 a.m. ET. More On The "Public Safety Exemption":
NBC News writes: "The exemption can be invoked when information is needed to protect public safety. In this instance, the government believes it's vital to find out if Tsarnaev planted any other explosives before his capture or whether others might have plotted with him to do so."
Update at 8:20 a.m. ET. Also Hoping To Get Answers From Tamerlan Tsarnaev's Wife:
On Weekend Edition Saturday, NPR's Tom Gjelten said authorities are also hoping that the wife of Tamerlan Tsarnaev will help answer critical questions.
The day's early headlines:
-- "Dzhokar Tsarnaev ... In Serious Condition" At Heavily Guarded Boston-Area Hospital." ( CNN)
-- "Watertown Resident, Who Lifted Boat's Bloody Tarp, Led To Capture." ( WBUR)
-- "Photos Force Suspects' Move, Breaking Bombing Case." ( Boston Herald)
-- "Boston Bombing Suspects Wanted To Fit In, Friends Say." ( Reuters)
-- "Life In America Unraveled For Brothers." ( The Wall Street Journal)
Note: As happens when stories such as this are developing, there will likely be reports that turn out to be mistaken. Wednesday, for example, there were reports from CNN, the AP, WBUR and others that authorities either had arrested a suspect or were about to do that. It turned out that no one had been arrested or taken into custody. We will focus on news being reported by NPR, other news outlets with expertise, and statements from authorities who are in a position to know what's going on. And if some of that information turns out to be wrong, we'll update.
Take me back to the top of this post.
Copyright 2020 NPR. To see more, visit https://www.npr.org.


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Notice: This Wiki is now read only and edits are no longer possible. Please see: https://gitlab.eclipse.org/eclipsefdn/helpdesk/-/wikis/Wiki-shutdown-plan for the plan.
Scout/Tutorial/3.8/SVG Field
The Scout documentation has been moved to https://eclipsescout.github.io/.
With Scout Release 3.8 Scout offers support to handle Scalable Vector Graphics (SVG). For this, new a SVG field is introduced as an additional UI component. This field enhances Eclipse Scout with the ability to display interactive diagrams and graphics that work on desktop as well as on web environment.
This tutorial demonstrates
- Displaying a static SVG field (view only)
- Displaying an interactive SVG field using embedded hyperlinks.
Create a Scout Application with SVG Fields
Create a new Scout application
As a first step create a new Scout application in the Scout perspective. For this, choose one of the following options
- Use menu File, New, Project ..., Scout Project
- In the Scout Explorer on the top levle node use context menu New Scout Project ...
In the New Scout Project dialog
- Enter org.eclipse.scout.svgtest into field Project Name
- Untick node org.eclipse.scout.svgtest.ui.rap
- Click Finish
More details can be found here.
Add SVG support to the application
For this, do the following
- Go to the projects top level node in the Scout Explorer
- Go to the Scout Property View and tick the check box Scalable Vector Graphics (SVG) as indicated by the red arrow.
Add the static SVG field to the DesktopForm
To add a SVG field to the DesktopForm do the following
- Go to the Scout Explorer
- Open the node Client and the folder Forms
- Expand the DesktopForm and click on node MainBox as indicated by the red arrow
- Use context menu New Form Field ... on node MainBox
- Select SvgField as shown below, click Next > and enter StaticSVG as class name for the field
Add an SVG Image
- In the Scout Explorer expand the MainBox and click on the newly created node StaticSvgField
- Go to the Scout Object Properties
- Enter 3 in filed Grid H to provide a decent height for the SVG field
- Click on the green cross next to operation ExecInitField to add the init method
- Add the following implementation for to method execInitField()
@Override protected void execInitField() throws ProcessingException { String xml = "<?xml version=\"1.0\" encoding=\"UTF-8\" standalone=\"no\"?>\n" + "<svg width=\"400\" height=\"400\" viewBox=\"0 0 400 400\" \n" + " xmlns=\"http://www.w3.org/2000/svg\" xmlns:xlink=\"http://www.w3.org/1999/xlink\" \n" + " contentScriptType=\"text/ecmascript\" zoomAndPan=\"magnify\" \n" + " contentStyleType=\"text/css\" version=\"1.1\" xml:space=\"preserve\" \n" + " preserveAspectRatio=\"xMidYMid meet\"\n" + ">\n" + " <a xlink:href=\"http://local/polygon\">\n" + " <polygon id=\"poly\" points=\"220,100 300,210 170,250 123,234\" \n" + " style=\"fill:#f5950d;stroke:red;stroke-width:3\" />\n" + " </a>\n" + " <a xlink:href=\"http://local/circle\">\n" + " <circle id=\"circle\" cx=\"200\" cy=\"100\" r=\"40\" \n" + " stroke=\"blue\" stroke-width=\"2\" fill=\"#00678c\" />\n" + " </a>\n" + "</svg>"; SVGDocument doc = SVGUtility.readSVGDocument(new ByteArrayInputStream(xml.getBytes())); setSvgDocument(doc); }
Handling SVG Hyperlink Clicks
A hyperlink event is fired when the user clicks on a SVG element containing an hyperlink. The URL may also contain GET parameters. A hyperlink event handler could then parse this URL and these parameters and open a new form for this entity. E.g. the hyperlink could be http://local/person_nr?1234. The event handler could open the PersonForm for the person with the ID 1234 when the hyperlink event is fired.
In our example document hyperlinks are declared for the polygon and the circle, using http://local/polygon and http://local/circle respectively.
<a xlink:href="http://local/polygon"> ... <a xlink:href="http://local/circle"> ...
Whenever the user clicks on a hyperlink in the SVG field the corresponding execHyperlink event handler routine is called. Processing of user clicks on hyperlinks embedded in the SVG can be implemented by overriding method execHyperlink for the SVG field. For this, follow the steps below.
- In the Scout Explorer click on node StaticSvgField
- Open Advanced Operations in the SVG field's Scout Object Properties
- Click on the green cross next to operation ExecHyperlink to add the method
- The implementation below will show a message box when the user clicks on the circle
@Override protected void execHyperlink(SvgFieldEvent e) throws ProcessingException { String url = e.getURL().toExternalForm(); // checking for a match with 'http://local/circle' if (url.contains("circle")) { MessageBox.showOkMessage("Hyperlink Event", "You have clicked the circle", "URL: " + url); } }
Verify the result
To verify the resulting SVG field server and client can be started
- In the Scout Explorer go to the projects top level node
- Go to the Scout Object Properties to section Product Launchers
- Start the server (lower green arrow)
- Start the client (upper green arrow)
Adding the interactive SVG diagram field
Now we're looking at more realistic scenario where we load the SVG file "SampleGraphic.svg" from the client bundle.
First, we add a second SVG field to the DesktopForm
- Go to the Scout Explorer
- Open the node Client and the folder Forms
- Expand the DesktopForm and click on node MainBox as indicated by the red arrow
- Use context menu New Form Field ... on node MainBox
- Select SvgField as shown below, click Next > and enter Dynamic SVG as name for the new field
Create a SVG file in the client bundle
For this, you first have to switch to the Package Explorer
- Open the bundle org.eclipse.scout.svgtest.client
- Create folder (New->Other..) svg below folder resources and add a new empty file "SampleGraphic.svg"
Now, Open this file in the text editor and copy the following content into it
<?xml version="1.0" encoding="UTF-8" standalone="no"?> <svg width="400" height="400" viewBox="0 0 400 400" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" contentScriptType="text/ecmascript" zoomAndPan="magnify" contentStyleType="text/css" version="1.1" xml:space="preserve" preserveAspectRatio="xMidYMid meet"> <a xlink:href="http://local/polygon"> <polygon id="poly" points="220,100 300,210 170,250 123,234" style="fill:#cccccc;stroke:#000000;stroke-width:1"/> </a> <a xlink:href="http://local/circle"> <circle id="circle" cx="100" cy="50" r="40" stroke="black" stroke-width="2" fill="grey" /> </a> </svg>
Load the SVG file from the client bundle resources
As in the case for the static SVG field add an implementation for method execInitField. Below is the code to load the previously created SVG into the SVG field from the client bundle:
@Override protected void execInitField() throws ProcessingException { try { URL url = Activator.getDefault().getBundle().getResource("/resources/svg/SampleGraphic.svg"); InputStream is = url.openStream(); SVGDocument svgDoc = SVGUtility.readSVGDocument(is); setSvgDocument(svgDoc); } catch (IOException e) { e.printStackTrace(); throw new ProcessingException("Exception occured while reading svg file", e); } }
Modify the SVG dynamically
For the case of this dynamic SVG field we will directly modify the shown SVG document based on the clicks the user makes on the circle or the polygon.
- In the Scout Explorer expand the MainBox and click on the previous created node DynamicSvgField
- Go to the Scout Object Properties to Advanced Operations
- Click on the green cross next to operation Exec Hyperlink to add the method
Add the implementation for to method execHyperlink() as shown below. In this implementation we first get a copy of the currently shown SVG document, and then update individual SVG elements depending on the shape that the user clicked. If the polygon was clicked, one of its corner will be shifted to the right. If the circle was clicked, it will be moved to the left.
@Override protected void execHyperlink(SvgFieldEvent e) throws ProcessingException { if (e.getURL() == null) return; // create a copy... SVGDocument doc = (SVGDocument) getSvgDocument().cloneNode(true); String url = e.getURL().toExternalForm(); if ("http://local/polygon".equals(url)) { // ... move a corner of the polygon to the right SVGPolygonElement poly = (SVGPolygonElement) doc.getElementById("poly"); SVGPointList pointList = poly.getPoints(); SVGPoint p = pointList.getItem(2); p.setX(p.getX() + 10); } else if ("http://local/circle".equals(url)) { // ... move circle to the left SVGCircleElement circle = (SVGCircleElement) doc.getElementById("circle"); SVGLength cx = circle.getCx().getBaseVal(); cx.setValue(cx.getValue() - 10); } else { throw new ProcessingException("Unsupported Link: " + url); } setSvgDocument(doc); }


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D-D EzeClean Equipment Cleaner
EzeClean was developed to quickly and easily remove calcareous deposits from your saltwater equipment leaving it looking like new. This powdered material mixes easily with water to produce an acid solution that will remove thick hardened on calcium deposits which solutions like vinegar would not touch.
EzeClean formula can be used anywhere where lime deposits have formed, such as on aquarium equipment or in a domestic situation where hard tap water is present and causes problems.
EzeClean removes even the most obstinate lime deposits simply and effectively.
Use EzeClean formula for cleaning pumps, skimmers, pipework, UV sterilisers, calcium reactors, old aquariums and the white deposits off the body of kalkwasser stirrers to bring the function and appearance back to new.


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Subscribe to the USFamilyGuide.com KidsScoop!
The monthly family event and savings newsletter. Receive coupons for Fun Activities, Summer Camps, Parties, Dining, Shopping, Field Trips, Child Care and more! We NEVER share your information.
See how we made a tasty (and giant) chocolate chip earth day cookie! It's the perfect way to celebrate Earth Day with kids! Thank you to [eafl id="16840" name="Baketivity" text="Baketivity"] for sponsoring this post.
My 5-year-old daughter and I baked a giant chocolate chip cookie and decorated it to look like our planet earth! We got the directions and ingredients for this recipe from our [eafl id="16840" name="Baketivity" text="Baketivity subscription box"].
It came with a full color recipe that included pictures for each step. This helped her complete many of the steps independently, despite not reading fluently yet.
We loved that all of the ingredients were pre-portioned and color coded to match the steps of the recipe. All of the ingredients were very fresh and I only had to provide a couple of ingredients (butter and an egg) to make the earth day cookie.
In case you were wondering, yes, I totally counted this as part of our homeschool day. [eafl id="16840" name="Baketivity" text="Baketivity"] even included some talking points about Earth Day in the recipe pamphlet!
Not only was this a fun recipe to make, it taught a lesson, too.
Baking with her covered math, science, reading, and motor skills. Plus, we got to spend some time together and eat something delicious. That's really the most important part.
After the cookie cake baked and cooled (and we took a quick trip to gymnastics class), we got to play with candy melts to decorate it to look like the planet earth. This was my daughter's favorite part!
Thanks to the visual directions, she told me how we were going to melt them and put them in the pastry bag before I had a chance to read the directions. I set out a picture of the Earth from our [eafl id="18759" name="Maps Book" text="Maps book"] as inspiration for her.
We talked about how the blue represented the water and the green represented the land. We also talked about how decorating was an art and it wouldn't look exactly like the picture. That's when she decided to really make it art and create a design instead of trying to form the continents with the green candy melts.
I loved how it turned out and so did she. She was SO excited to show it off to the whole family.
After sharing her creation, we immediately cut into it and enjoyed the fruits of her labor. It was a tasty cookie cake. It was perfectly chewy with a bit of crunch, thanks to the addition of caused pretzel rods.
The candy melt frosting was a bit sweet for me, but my kids absolutely loved it!
We are already looking forward to seeing what comes in our [eafl id="16840" name="Baketivity" text="Baketivity box"] next month. I'm not sure if I'll share the next one in a full blog post, but will at least share on Instagram.
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Mr. Chadwick would be the hero of this post. Without him coming into my life I am sure it would not be filled with romance, intrigue, adventure, passion, suspense and love. Without him I am sure I would have lived in a very different, colorless world and probably would never have discovered and understood some of the world's greatest literary classics.
I love reading. I love books. I worship libraries. And I can truly say that I procured this love thanks to my English teacher Mr. Chadwick back when I was at the young and impressionable age of 14. He entered into my life at the cusp of a new school year. I was somewhere between a naive little girlie advancing into a rebel without a cause and was trying hard to find the right path to follow Being just a cool kid or one of the popular people was not cutting it for me. I needed to find a channel to divert my energy and my talent.
Oh I had talent alright – it was there deep inside. I knew it, my parents knew it and a few of my teachers knew it, but I was not making it easy on any of us, by allowing it to appear. This talent needed cajoling and needed filing. It was a talent with an attitude and I was standing in my own way.
Mr. Chadwick however, was the wizard that found the right button to press. He called me an uncut rough diamond that needed to be polished and cut for the true value to be presented.
With his wonderful and innovative teachings I went on to discover the world of Shakespeare, Dickens, Elliot and Pope. I found emotional intensity in Brontë's Wuthering Heights and wept at the thwarted desire in Hardy's The Return of the Native, while Keats colored up my Autumn with his ode, a hostile difference to the barren desserts I was living in at the time.
Words poured out of me and I began writing – Mr. Chadwick provided me with the food to nourish my hungry passion with books and stories. He inspired my imagination to think out of the box and unconventionally, something that I do till today.
One of my fondest memory is of the play our class produced. We wrote the script, planned the plot, chose the characters, acted – the whole deal. The story was Romeo and Juliet of course, but the modern version. Several years later I got goosebumps as I watched Leonardo Dicaprio play our Romeo on the big screen.
Later I went on to do my A' levels – in English Literature and French Literature nonetheless. Between Maupassant and Chaucer I fondly thought back to Mr. Chadwick, who unfortunately had left, but the impact he left had repercussions throughout my life.
Today I go through books like a termite goes through wood. I read whatever moves my fancy. From Dan Brown, John Case to Helen Fielding, Joanne Harris and Isabel Allende, on to Goethe, Verne, Flemming or Tolkien. My absolute heroine however is Jane Austen. I own all her books and since the age of 17 have read them over and over again. (Please excuse me if some of you are cringing at the names of all these authors in one sentence!)
I am a Gemini and to satisfy each of my personalities I indulge in a variety of genres, authors and styles. I read books – good old books, not a Kindle or an iPad. Although I love technology and all it's great masterpieces, in my opinion nothing beats the smell of the pages in a book. One of life's true pleasures is simply snuggling deeper into the duvet with the feel of a good book in my hands, turning the crisp pages. Another is walking the aisles of a library, inhaling the scent of old books and trying to capture the moment forever.
Luckily Soeren has inherited my gene for this amazing hobby. He is an avid reader and loves stories. We read every night and I am introducing him to some of my all time favorites, Charlie and the Chocolate Factory and Alice in Wonderland. Tom cultivates his imagination with stories and tales that take him away and feeds his fantasy. Once a month we go to the library and enjoy an hour of browsing and searching for new old books. He loves it as much as I do.
I wonder though in this age if he will feel the love for a good ole book like we do. Or will a futuristic high-tech screen open doors to the old classics for him?
This month's macaron creation is inspired by books. They are a bit of James Bond meets Brigitte Jones meets Jane Austen. It's what I love to do the most – a good book, a good drink and a few sweet treats to nibble on. On a warm summer's day, you'll often find me in my hammock with a book, a cool drink and something sweet.
The idea behind Mactweets this month was to make macarons inspired by our favorite book. I have so many and one for every occasion. Some for bitter sweet moments and some for sweet fruity instances and others for the zesty tangy times. These Campari Orange and Grapefruit macarons have it all - fruity, bitter, tangy and zesty - the perfect partner to whatever book you are currently reading.
Note: If you are making macarons for the first time please read my comprehensive collection of macaron tips. All the way from the prep work to removing macarons from the baking paper, you'll find valuable tips and tricks for perfect macaron making.
Campari Orange and Grapefruit Macarons
Printable version of recipe here
For the macaron shells
Recipe for macaron shells adapted from Ottolenghi - The Cookbook
110g icing sugar
60g almonds, very finely ground
60g egg whites, (about 2 eggs) aged for either 5 days in the fridge, then for 24 hours at room temperature or a little over 24 hours on the countertop
40g castor sugar
10g dried orange peel
a few drops of orange food coloringFor the filling
210g white chocolate, roughly chopped
10 ml lemon juice
75 ml mix of fresh orange grapefruit juice
25 ml Campari
zest of half an orange and grapefruit, finely gratedMethod
For the macaron shells
- Prepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 2 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around. Or use this macaron template.
- In a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency of the macaron batter should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.
- In a food processor pulse together icing sugar, almonds and dried orange peel until everything is finely ground and powdery. Sift the mixture 2 or 3 times to make sure there are no lumps.
- Place the dry ingredients into a bowl. Add the meringue in three portions, giving it a quick fold using the macronnage technique described in my macaron tips section. Add a few drops of orange food coloring to get the desired color tone. Fold the mixture a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.
- Fill a piping bag with a plain tip with the batter and pipe small rounds (2 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 15 to 30 minutes.
- In the meantime preheat the the oven to 150 degrees C. When the macarons are ready bake the shells for 12-15 minutes. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack.
For the filling
- Heat the juices and Campari in a small saucepan gently until just steaming but not boiling.
- In a double boiler or a metal bowl placed over a pot with simmering water, melt the white chocolate gently.
- Slowly pour the juices into the white chocolate and stirring to incorporate into a thin but smooth mixture. Fold in the orange and grapefruit zest and with a rubber spatula mix the entire mixture well.
- Transfer the chocolate mixture into a clean bowl cover with plastic wrap and place in the refrigerator overnight to thicken. The mixture will be thick and creamy.
- Now the mixture can be filled into a piping bag with a plain tip and the macarons are ready to by assembled.
Assembling the macarons
Pipe small portions of the chocolate-campari filling on one of the shells and gently cover with another shell. Do not press. Continue to do this until you have used up all of the filling and shells.Storing Macarons
If you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.They freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw.
Macarons taste best the next day. Prepare and fill them, then keep them in an airtight container in the fridge. This allows the flavors to intermingle with each other. Enjoy them at room temperature the next day.
Growing up I envisaged myself to be a mix of all my favorite characters I met in my literary travels. Sometimes I was a sexy vamp like the glamorous Bond girls, other times I was as clumsy as the incorrigible Brigitte Jones, or as mysterious as Eustacia Vye, longing to escape the restraints of routine in search of adventures, many a times I was as lively and witty as Elizabeth Bennet and still as virtuous and with a good sense of morals as Fanny Price. I do believe that many of them made an impression on my character.
These Campari Orange and Grapefruit macarons are truly sensational. The slight bitterness from the Campari adds the perfect balance to the sweetness of the white chocolate and the macaron shells, while the zesty grapefruit and orange flavors brings the perfect tanginess.
Hope you all have a great weekend with a good book, a cool refreshing drink and maybe a few of these delectable Campari Orange and Grapefruit macarons. But most of all - have fun on your literary adventures!
You might like these macarons ideas from What's For Lunch, Honey?:
Black Sesame and Nutella Macarons | Spiced Chai Latte and Salted Caramel Macarons | Pistachio and Lemon Cream Macarons |
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First


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Weighing Scale - A device used to determine weight. Weighing scales are divided into two main categories: Spring Scales and Balance Beam Scales. Balance beam type scales are the oldest type and measure weight using a fulcrum or pivot and a lever with the unknown weight placed on one end of the lever, and a counterweight applied to the other end. When the lever is balanced, the unknown weight and the counterweight are equal. Spring scales were introduced in the 1760's as a more compact alternative to the popular steelyard balance. Spring scales work based on the principal of the spring which deforms in proportion to the weight placed on the load receiving end. Strain gauge scales became popular in the 1960's and used a special type of spring called a load cell. Strain gauge scales are the most commonly used in todays market but electronic force restoration balances are used in laboratory and high precision applications.
Accuracy - The degree to which a measurement relates to its actual (true) value. Accuracy is a hot topic of debate in the weighing industry as the usage of the term varies between weighing professionals. Accuracy is usually stated as a percentage and it is important to determine if the percentage is that of full scale (%FS) or that of actual reading (%AR). All measuring devices have some degree of inaccuracy since infinite precision can never be achieved. Some of the primary factors contributing to scale accuracy are readability, repeatability, linearity, and uncertainty of measurement. The accuracy of a weighing device can only be determined by direct testing of the device at its intended location of use. Usually when the term accuracy is applied to scales, the intended meaning is inaccuracy. So, if a scale manufacturer claims an accuracy of 1%F.S., they mean the scale should have an error of less than 1% of full scale if the scale has been properly adjusted.
Repeatability (also Precision) – This is a scale's ability to show consistent results under the same conditions. To determine a scale's repeatability, a test weight should be weighed ten or more times in a consistent manner. The resulting values are recorded and used to calculate the standard deviation. This standard deviation value is used to express repeatability.
Reproducibility – This is the scale's ability to show consistent results under changed conditions.
Adjustment (also Calibration Adjustment) - The set of operations carried out on a measuring system so that it provides prescribed indications corresponding to given values of a quantity to be measured. Scales are subject to constant wear and tear which over time can degrade accuracy. Adjustment corrects a scales accuracy so that it is within the tolerance applied to the device. Many times people refer to calibration when they actually mean adjustment. Calibration only refers to the process of measuring a known standard to determine the error of a scale's measurements.
Calibration (also Cal)- The set of operations that establish, under specified conditions, the relationship between the values of quantities indicated by a measuring instrument and the corresponding values realized by reference standards. Basically, calibration is the process of weighing a known weight on a scale and noting the discrepency (if any) on the display. Calibration should not be confused with adjustment of a measuring system. (see Adjustment)
Maximum Capacity (also Max Capacity, Max, Rated Capacity) - This is the maximum weight that can be measured using a particular scale. When selecting a scale, the heaviest item you plan to weigh should be within the scale's maximum capacity limits. It is a good idea to select a scale with slightly more capacity than you will need to avoid overloading. However, the higher the capacity is on a scale, the lower the readability typically will be. Therefore, you should avoid selecting a scale with too much capacity.
Readability (also Resolution, Scale Division, Scale Interval, Increment, Digit, d) – On electronic and digital scales, this is the smallest change in mass that corresponds to a change in displayed value. In other words, this is the amount that the scale will increment by as weight is added or removed. On analog (mechanical) scales, this is the smallest subdivision of the scale dial or beam for analog indication. Example: 152.358g is weighed on a scale with 0.001g readability The display will read "152.358g".
152.358g is weighed on a scale with 0.01g readability The display will read "152.36g" Readability should not be confused with accuracy which is a separate concept. When properly calibrated and adjusted, most scales will be accurate to within plus or minus two scale divisions (+/-2d), though this can vary depending on individual specifications.
Verification Scale Interval (also Verification Scale Division, e) - This is the smallest scale interval that can be used to determine price based on weight in commercial transactions for a particular scale. The value of the verification scale interval (e) is determined by the scale manufacturer when submitting a device for type approval through a program such as NTEP (or CE for EU countries). Many times, a scale will have a verification scale interval that is different than the normal or actual scale interval. For instance, the scale could be capable of displaying in increments of 0.01g, but its verification scale interval is specified as 0.1g. In this situation, you could only charge a customer based on 0.1g increments although the scale has the ability to display 0.01g increments. This is why some manufacturers place brackets around the last digit to indicate that it should be omitted when calculating a price based on weight.
Uncertainty of Measurement – This is a parameter that is used to state the quality of a measurement. Because no measuring instrument is 100% accurate, scientists and researchers use measurement uncertainty to express the distribution of errors associated with a measurement. There are various methods employed to calculate and express measurement uncertainty.
Accuracy Class- Weighing Devices are classified into groups according to the number of scale divisions (n) and the value of the scale division (d or e). The accuracy classes are meant to determine the intended area of use for a particular scale.
NTEP Approval – NTEP is a program administered by NCWM for evaluating weighing devices for their conformity to NIST Handbook 44. Scales that pass NTEP certification are deemed "legal for trade" and can be used in commercial transactions based on weight. When a device is submitted to NTEP, extensive testing is performed to insure it meets the tolerance requirements that apply to its accuracy class. A Certificate of Conformance is issued to a scale manufacturer upon successful completion of testing. You can search the complete database of issued Certificates of Conformance by following this link: http://www.ncwm.net/certificates
Approval Seal - A label, tag, stamped or etched impression, or the like, indicating official approval of a device. This is placed on a legal for trade scale after it has been inspected and shown to perform within the acceptable tolerances for it's accuracy class. A local "sealer" from the Department of Weights and Measures will periodically conduct inspections of scales used in commercial transactions similar to how they inspect and seal gas pumps being used in commercial transactions at your local gas station. This is why it is important for businesses that use scales in commercial transactions to purchase one that is NTEP approved and have it professionally calibrated periodically. If a local sealer believes that your business may be using a scale to provide goods or services, they may conduct a random inspection. If a non-NTEP approved scale is being used, they may impose heavy fines and require that the owner purchase an NTEP approved scale before they can conduct business. If an NTEP approved scale is found to be out of calibration, the device may be labeled "out of service" by the sealer until it has its calibration properly adjusted and the owner may be fined, especially if the scale is found to be weighing in their favor.
Calibration Certificate - A Calibration Certificate is a document provided and signed by a calibration technician that documents the completion of a successful calibration. The certificate will typically list the standard that was used to calibrate the device and provides traceability to the internationally defined standard. Calibration certificates for weighing devices can only be issued by testing the device at the site in which it will be used. This is due to the change of local gravitational acceleration which can vary as much as 0.5% at various locations around the world. Calibration certificate is no longer valid if the device is shipped to another location.
Load-Receiving Element - That element of a scale that is designed to receive the load to be weighed; for example, platform, deck, rail, hopper, platter, plate, scoop. The dimensions of the load-receiving element or platform should be considered when selecting a scale. You can often use a scale with a platform slightly smaller than the object(s) being weighed as long as the load is stable and does not lean against anything except the load-receiving element, and is under the scales max capacity. You can also use an expansion tray or container to effectively increase the size of the weighing platform or load-receiving element on smaller, compact scale.
Electromagnetic Force Restoration (also EMFR, Force Motor) – Traditional equal arm balances work on the principal of the fulcrum and lever. An unknown mass is placed on a pan at one end of a lever, while a set of known masses or test weights are placed on a pan at the other end to create a balance. Electromagnetic force restoration balances also use a lever system but a magnetic field is used to generate the force on the opposite end of the lever and balance out the unknown mass. The current used to drive the magnetic coil is proportional to the mass of the object placed on the platform. Most analytical and laboratory balances are of the EMFR type. EMFR balances are characterized by high accuracy, high repeatability, and high complexity compared to other weighing sensors.
Load Cell - A load cell is a type of transducer that converts force into an electrical signal. Strain gauge based load cells are the most common type. They consist of (in most cases) four strain gauges that are attached to a beam or other structure. As weight is added to the load receiving end, the beam or structure deforms. When load cells first emerged, they were mainly used for industrial applications where courser resolutions were suitable. Today though, modern advancements in weighing technology have made load cells capable of much higher resolutions. Load cells are characterized by high durability, high reliability, and low cost.
Internal Statement Number (also Inner Code, ISN) – In load cell based scales, this is the raw count from the scale's ADC(analog-to-digital converter). This value increases and decreases in proportion to the weight added or removed from the platform. The ISN is usually displayed during calibration adjustment.
Weight - The force that results from the action of gravity on matter.
Mass - The measure of the amount of matter in a body.
Mass vs. Weight - In everyday situations, when people refer to mass and weight, they mean the same thing. In scientific situations, weight and mass represent different quantities. The weight of an object is the magnitude, W, of the force of gravity on that object and is proportional to its mass.
Kilogram, "kg" - the base unit of mass in the International System of Units (SI Units). It is equal to the mass of the International Prototype Kilogram (IPK).
Place Values For Grams
International Prototype Kilogram, "IPK" - The kilogram was originally the mass of a cubic decimeter of water. In 1889, the 1st CGPM sanctioned the international prototype of the kilogram, made of platinum-iridium, and declared: This prototype shall henceforth be considered to be the unit of mass .The International Prototype Kilogram is stored and maintained at the International Bureau of Weights and Measures (French Abbreviation: BIPM) along with its six official copies. The kilogram is the only SI unit still defined by a physical artifact. Efforts are being made though to produce a future, more stable kilogram standard that can be reproduced in a laboratory using written specifications. One such project uses a sphere of a specific number of silicon atoms to define the kilogram. Experiments from this project have produced some of the most near-perfect man-made spheres to date. Other projects use an electronic approach, such as the NIST's watt balance which measures the electric power necessary to oppose the weight of a kilogram test under earth's gravity.
Gross Weight - The total weight of the object being weighed including its vehicle, packaging, or container. Gross weight is typically required for calculating the shipping or transportation charge.
Net Weight - The weight of an object being weighed, discounting the weight of its vehicle, packaging, or container. Net weight is useful for calculating the charge, tax, or payment required for items.
Tare Weight - The weight of an empty vehicle, package, or container. Tare weight is sometimes written on the outside of railcars or shipping and packing containers for quick determination of the net weight during weighing operations.
Average Piece Weight (also APW) – On counting scales, this is determined by dividing the weight by the number of samples on the platform. Counting scales work on the assumption that the parts being counted are all of uniform weight.
Tare Mechanism - A mechanism (including a tare bar) designed for determining or balancing out the weight of packing material, containers, vehicles, or other materials that are not intended to be included in net weight determinations. Most electronic scales have a tare button or feature which is used to reset the display value to zero when a container is placed on its load-receiving element. If the vehicle or container is then filled, the displayed weight will be that of the contents alone (see Net Weight). If the vehicle or container and its contents are removed from the scale, a negative weight value is typically displayed equal in absolute value to the Tare Weight.
Zero-Setting Mechanism - Means provided to attain a zero balance indication with no load on the load-receiving element. Three types used in scales are:
Span - The distance between adjoining sections of a scale.
Analytical Balance - One which measures mass to a very high degree of precision and accuracy. Most analytical balances have a scale division of 0.1mg or better (0.0001g).
Animal Scale - A scale designed for weighing single heads of livestock.
Checkweighing Scale - One used to verify predetermined weight within prescribed limits. These scales are typically used in weighing operations where the operator must fill and weigh a product to ensure uniform weight. Some checkweighers will activate remote switches or sound a buzzer when the target weight has been met.
Counting Scale - One used to weigh multiple objects of uniform weight and display a total piece count.
Computing Scale - One that indicates the money values of amounts of commodity weighed, at predetermined unit prices, throughout all or part of the weighing range of the scale.
Crane Scale - One with a nominal capacity of 5000 pounds or more designed to weigh loads while they are suspended freely from an overhead, track-mounted crane.
Jewelers' Scale - One adapted to weighing gems and precious metals
Microbalance - A special balance which has a readability of 1 microgram (1µg) or better. A microgram is one millionth of a gram (0.000001g). These devices require special care to minimize weighing errors associated with weighing quantities.
Multi-Interval Scale (also Multi-Range, Dual Range) - A scale having one weighing range which is divided into partial weighing ranges (segments), each with different scale intervals, with each partial weighing range (segment) determined automatically according to the load applied, both on increasing and decreasing loads.
Postal Scale - A scale (usually a computing scale) designed for use to determine shipping weight or delivery charges for letters or parcels delivered by the U.S. Postal Service or private shipping companies. A weight classifier may be used as a postal scale.
Point-of-Sale Scale - scale used to complete a direct sales transaction.
Prescription Scale - A scale or balance adapted to weighing the ingredients of medicinal and other formulas prescribed by physicians and others used or intended to be used in the ordinary trade of pharmacists.
Vehicle Scale - A scale adapted to weighing highway, farm, or other large industrial vehicles (except railroad freight cars), loaded or unloaded.
Weight Classifier - A scale that rounds weight values up to the next scale division. Normal scales have a "breakpoint" midway between scale intervals. A weight that falls between the scale intervals may round up or down to the nearest scale interval. Since weight classifiers are meant to be used in postal and shipping applications, the breakpoint for displayed weight is at the scale interval rather than between. Any partial unit of resolution above a given weight is rounded up to the next scale interval. Example: Normal rounding instrument with e=d=0.1 will indicate: 1.0 if the load is 0.96 to 1.04, and 1.1 if the load is 1.06 to 1.14. Postal or shipping weight classifier instruments with e=d=0.1 will indicate: 1.0 if the load is 0.91 to 1.00, and 1.1 if the load is 1.01 to 1.10.
Wheel-Load Weigher - Compact, self-contained, portable weighing elements specially adapted to determining the wheel loads or axle loads of vehicles on highways for the enforcement of highway weight laws only.
Environmental Factors - A scale's accuracy and precision are highly dependent on the environment in which it is installed. Several environmental factors can affect the scales measurement including:
Zero Error - Occurs when the weighing curve shifts by a constant amount. For the most part, you can avoid this error by using the re-zero function before performing a weighing.
Sensitivity Error - Quotient of the change in an indication of a measuring system and the corresponding change in a value of a quantity being measured. Sensitivity of a measuring system can depend on the value of a quantity being measured increasing linearly with heavier loads. Sensitivity errors can occur from temperature drift, aging, adjusting with an incorrect calibration weight, or incorrect compensation of an off-center load error.
Linearity - This is the ability of a scale's characteristic curve to approximate a straight line. Linearity can be tested by weighing several test weights of increasing value up to maximum capacity and plotting them as points in a graph. The linearity would be the maximum amount that the points deviate from a straight line going from zero to max capacity.
Random Error - The sample standard deviation of the error (indicated values) for a number of consecutive automatic weighings of a load, or loads, passed over the load receptor, shall be expressed mathematically as:
Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices, NIST Handbook 44.; National Institute of Standards and Technology: Gaithersburg, MD., 2010
"Base unit definitions: Kilogram." International System of Units from NIST. Oct. 2000. Web. 8 Jan. 2010.
"The Fundamentals of Weighing Technology: Terms, Methods of Measurement, Errors in Weighing." Sartorius AG. 1996. Web. 8 Jan. 2010
"Accuracy." Wikipedia, The Free Encyclopedia. Wikimedia Foundation, Inc. 3 Jan. 2010. Web. 8 Jan. 2010. "Markings and Tolerance Application for Weight Classifiers." Steven Cook, NIST, May 2004. Web. 5 May. 2011


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I remember the first time I tasted the chocolate-chili combination. It was an explosive blend of flavors to say the least. My favorite chocolate manufacturer's were presenting their new chocolate line and I was lucky enough to get tickets to the show. This was a few years back. I instantly fell in love with their chocolate-chile-almond chocolate bar. Rich 70% bittersweet chocolate with spicy cayenne pepper all wrapped around whole almonds. I had no trouble eating the whole 200g bar by myself.
I am sure you know how that works. You open a new bar, slowly. First ripping the chic outer wrapper, revealing the elegant golden foil. Then you break off just a small corner - crack! You go to the sofa and savor the flavor melting in your mouth. A few minutes later you are back in the chocolate cabinet nibbling on another piece of that heavenly chocolate. And before you know it you've literally pigged out on the whole bar in one evening!
Guilty? Not me. You?
Surprisingly, it never actually occurred to me to experiment with the explosive combination in my own kitchen! DUH! However, I am the type of person who makes up for missed time by spending hours pondering and researching. I get so obsessed that I even start dreaming about it.
For those of you who have not tried the chocolate and chili blend, let me tell you it is not a new trend. Think of the Mexican Mole Poblano, created by nuns in the 17th century. The smooth, dark, richness of the chocolate, spiced with a hint of fiery chili is something so wonderfully satisfying.
So, when I was left with several egg yolks from the last Daring Bakers challenge, I knew instantly what I was going to be doing with them. I did not have to look far. I found the perfect recipe for creamy, chocolaty desserts in Dorie Greenspan's Baking: From My Home to Yours. Dorie can do no wrong and so my decision fell on her exquisite Chocolate Pots de Crème.
Pots de crème are not to be compared to chocolate pudding. Because while the pudding is stirred on the stovetop to thicken the cornstarch, pots de crème are cooked in a water bath in the oven and get their creamy texture from the eggs and slow baking. Pots de crème are richer and, in my opinion, more comforting.
I used Dorie's recipe as a basis and adapted it to incorporate the chili flavors of the New Mexico chiles and Kashmiri chili powder. The result is a smooth, chocolaty cream with some real fire. Adding tart and fruity raspberries as a side completes the dessert by taking it to a whole new level.
The Monthly Mingle is out on the red carpet this month. I am taking you into the colorful world of Bollywood. This time one glamorous superstar dish will walk away with a copy of the fantastic Bollywood Cookbook
You'll find all the details here.
Deadline: 5 May 2008
Printable version of recipe here.
4 ounces good bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed
1 large egg
5 large egg yolks
1/4 cup sugar
1/8 teaspoon Kashmiri chili powder
Pinch of salt
Handful of fresh raspberries
Handful of grated coconut
Preparation: Center a rack in the oven and preheat the oven to 150 degrees C. Line a roasting pan large enough to fit all the forms in, with a double thickness of paper towels. Put eight custard or ramekin forms into the pan. Fill the teakettle with water and bring to boil then turn off the heat.
Put the chopped chocolate into a heatproof bowl. Bring 1/2 cup of cream to a boil, then add the New Mexico chiles. Remove from heat and allow the mixture to steep for about 30 minutes. Strain the mixture, then return to the saucepan and gently bring to a boil. When the cream is just at a boil pour over the chocolate and wait for 1 minute. Using a rubber spatula, very gently stir the cream and chocolate. Start stirring at the center, widening the concentric circles until the ganache is smooth. Set aside.
Mix the remaining cream and milk into a saucepan and bring to the boil.
Meanwhile, whisk the egg, egg yolks, Kashmiri chili powder, sugar and salt together in a large bowl. Keep whisking until the mixture turns pale and thickens. Still whisking drizzle in spoonfuls of the hot liquid to temper the eggs. This will warm the eggs gently so that they do not curdle. Whisking all the while, slowly pour in the remaining liquid.
Finally, slowly whisk the egg mixture into the ganache, stirring gently to incorporate.
Skim the foam off the top of the custard with a spoon, then pour the custard into the prepared cups or forms.
Pour enough hot water from the teakettle into the roasting pan to come halfway up the sides of the cups. Cover the top of the pan snugly with aluminum foil, poke two holes in opposite corners and carefully slide the pan into the pan.
Bake the custards for 30-40 minutes, or until the tops darken and the custards jiggle a little in the center. Remove the roasting pan from the oven and place on the cooling rack. Allow the custards to rest in their warm bath for 10 minutes, then peel off the foil. Transfer the individual forms from the water to the cooling rack. Once they reach room temperature, refrigerate until cooled through, preferably overnight.
Sprinkle the tops of the custards with some grated coconut and decorate with fresh raspberries.
While the New Mexico chiles add an earthy fiery flavoring, the Kashmiri chili powder lends it mild and fruity aromas to the dessert. It's just a hint one tastes of the chili. First the smooth, rich chocolate creaminess blew us away, then we tasted the slight pungency of the chili. What an incredible experience! The raspberries complemented the flavors perfectly, rounding the dessert with their tart and fruity goodness.
Sugar High Friday is being hosted over at La Petit Boulangette with the theme Asian Sweet Invasion. I'd like to heat up the sweet event with this invasion.
You might enjoy these chocolate desserts to:
Chocolate and Caramel Tart
Chocolate Chip Crumble
Chocolate Mountains
Mousse au Chocolat
My latest article on FoodieView focuses on Springtime Fruit Ideas. Check it out for a few great fruity creations!
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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Women's eyes are regularly exposed to potential irritants through the use of cosmetics. As eye shadow, mascara and eye liner can breed unseen dirt and bacteria, it is vital to ensure that the products you use to apply and remove your makeup are hygienic to prevent irritation that can cause redness, discomfort and the potential development of an eye infection.
Here are a few tips to help ensure that your beauty routine is safe and hygienic:
- Wash your hands with soap and water before you start and make sure that any applicator you use near your eyes is clean.
- Make sure that the containers housing your products are dirt free and that you don't leave brushes or applicators on a surface where they can pick up germs.
- Avoid dampening or adding saliva to your makeup as this can introduce bacteria and reduce its shelf life.
- Discard any product that you know was exposed to germs or dirty surfaces.
- Steer clear of sharing eye cosmetics, whether it is with family or friends. It is likely to transfer bacteria to your eyes.
- Stay away from testers in stores unless they use single-use applicators or brushes.
- If you wear contact lenses, insert the lenses before applying eye makeup to avoid getting makeup underneath the lens.
It's also important to be aware of injuries that can be caused by applying and removing eye makeup.
- Never apply mascara or eye shadow in a moving vehicle or in a location where a sudden bump will cause the applicator or cosmetic brush to jab your eye and scratch the eye surface. In addition to scratching or injuring your eye, this could allow chemicals to enter the eye and can cause burning and inflammation.
- Don't use your fingers to put on eye makeup as they might accidentally touch the surface of your eye in the process, leading to irritation.
As many cosmetics contain chemicals, it is likely that they will cause irritation if they come into close contact with your eye. This is especially true if a product you use is not intended for use on your eyes (make sure to use your lip liner on your lips and not on your eyes)!
If you do experience redness, irritation, discharge or itching of your eyes, speak to your eye doctor to find out the best way to get relief from your symptoms. Do not apply makeup if your eyes are infected as this will only make the infection worse. If you were diagnosed with an eye infection, dispose the eye makeup previously used as it is contaminated and the infection could recur.
Lastly, follow the manufacturer's recommendations for discarding products such as mascara (which should be changed every few months) and throw away any dried up products. Even though cosmetics can be expensive, it is not worth risking damage to your eyes.