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A Taste from Chef Allen Susser
Instead of posting a recipe inspired by a previous Taste of the Nation chef this week, I decided to post about the chef who made the South Florida Taste of the Nation events what they are today…Chef Allen Susser.
Recently I had the opportunity to go try out a new Delray Beach restaurant called Taste Gastropub. James Beard Award recipient, Chef Allen Susser, owner of the acclaimed Chef Allen's Seafood Grill in Aventura, is the consulting chef for the new restaurant, which opened on April 12, 2010.
The new hot spot has somewhat of a retro feel, with the food having an emphasis on products sourced from small farmers and local fishermen. The menu ranges from bar snacks to hearty entrees. All of the plates are on the smaller side, somewhat similar to a tapas. There is even an adorable mini candy bar they will bring right to your table, with gummies and m&m's, just to name a few. There is indoor seating, as well as outdoor seating on the front patio or in the fabulous outdoor courtyard area.
Our experience was quite nice. We sat in the outdoor courtyard and had a waiter full of personality. We sipped on some of their signature cocktails and enjoyed a number of their small dishes. Our table started out with some of the smaller snack size choices, which included Hot Potato Chips with Onion, Garlic and Chive Dip, as well as their Triple Cooked French Fries. I personally loved the potato chips and dip.
We then moved on to somewhat larger dishes which included, Laughing Bird Shrimp Ceviche with grapefruit, gin and corn nuts; Niman Ranch Skirt Steak with Roquefort Butter and Garlic Herb Frites; Peeky Toe Crabcake "Po' Boy"; and the Korean Style Spare Ribs. I personally tasted the Ceviche, which was fabulous. The shrimp were so tender, and the grapefruit was an excellent addition. I also sampled the Crabcakes and the Skirt Steak, which were nice choices as well.
They have a fun filled selection of desserts to finish off your meal, including homemade Almond Joy bars and Kit-Kats. I had the Pecan Pie with Praline Pecan Ice Cream; I have to admit that it was my favorite part of the meal. My husband and one of our friends both had the Key Lime Pie, which is quite tasty as well. We also had the opportunity to sample the mini candy bar, complete with baby scoops to help yourself to the selection of nostalgic treats.
It was a great night out and a very enjoyable experience. If you are in the area you should definitely give Taste Gastropub a try.
Don't forget, if you are going to be in South Florida on May 13th you should get your tickets to Taste of the Nation Fort Lauderdale. Just visit www.strengthsouthflorida.org to purchase your tickets. As one of my readers you can enjoy 10% off the ticket rate by entering discount code*: WEBFTL.
*Discount code only good for the Fort Lauderdale event.
Death by Brownie…and a special cause.
I would like to start off by saying that I have been given the amazing opportunity to team up with Share Our Strength South Florida! I am extremely excited to work with such an amazing organization and have the opportunity to join my passion with a very important cause. Not only that, but my readers can look forward to some fun features and opportunities in the coming weeks.
If you haven't seen the PSAs usually shown on the Food Network, and you aren't familiar with Share Our Strength, let me fill you in a bit. Share Our Strength® is the leading national organization working to end childhood hunger in America. They weave together a net of community groups, activists and food programs to catch every at-risk child and make sure no kid in America grows up hungry.
One of the many events that Share Our Strength hosts in order to raise funds for the nationwide program is Taste of the Nation. Share Our Strength's Taste of the Nation® is the nation's premier culinary benefit dedicated to making sure no kid in America grows up hungry. Each spring, the nation's hottest chefs and mixologists donate their time, talent and passion at more than 40 Taste of the Nation events across the United States and Canada, with one goal in mind: to raise the critical funds needed to end childhood hunger.
I am lucky enough to have one of the events hosted in my local area, Fort Lauderdale, on May 13th. I am excited to have the opportunity to attend the event and can't wait to share the experience with all of you.
If you live in South Florida (or want to pay a visit) and would rather experience this amazing event on your own, you can visit www.strengthsouthflorida.org to purchase tickets. Not only that, but I am offering my readers 10% off the ticket rate. Just enter discount code*: WEBFTL.
Okay, so what does all of this have to do with the blog you ask?? Well, in honor of the Fort Lauderdale Taste of the Nation, I am going to be doing a series of posts dedicated to the food served at past Taste of the Nation events, and the chefs who created it. So look for my weekly Taste of the Nation posts to see what dishes of the past have inspired me to make a version of my own.
To kick this series off, I was inspired by Chef Christine Najac, from Really Good Cookies in Boca Raton, FL. What did she make?? Chocolate Fudge Brownies! It's a classic comfort food that most people can't resist, especially kids. We are doing this for the kids, right?
Since I don't have Chef Christine's personal recipe, I had to venture out to find a recipe of my own. Thanks to the blog, The Piggly Wiggly, I didn't have to venture too far. She introduced me to a brownie recipe that has been awarded best brownie honors from America's Test Kitchen, The Today Show, and Oprah's O Magazine. I mean come on…Oprah wouldn't lie!! I must say that this was one incredible brownie. If you have a chocolate craving, this will DEFINITELY fulfill it. Richness….that would be the perfect word to describe it.
Okay, enough talking already! You go check out Share Our Strength South Florida and Taste of the Nation, and I will get on with giving you this incredible recipe!
On second thought, jot down the recipe first and then go check out the sites while you wait for the brownies to bake in the oven.
*Discount code only good for the Fort Lauderdale event.
Fudgy Brownies
courtesy of Baked: New Frontiers In Baking (Matt Lewis and Renato Poliafito), via The Piggly Wiggly
1-1/4 cups flour
1 teaspoon salt
2 Tablespoon dark cocoa powder
11-oz quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
2 sticks unsalted butter, cut into 1 inch cubes
1 teaspoon instant espresso powder (I used instant coffee powder)
1-1/2 cups granulated sugar
½ cup light brown sugar
5 large eggs, room temperature
2 tsp vanilla extract
Preheat oven to 350 degrees. Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan. I prefer to line my pan with parchment paper for easy release.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined.
Turn off the heat, but keep the bowl over the water of the double boiler and add both the granulated and brown sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add 3 eggs to the chocolate/butter mixture and whisk until just combined. Be sure NOT to over-mix! Add the remaining 2 eggs and whisk until just combined, but don't over mix.
Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK), fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula.
Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.
A Spring Twist on Cupcakes
I hope everyone had a very happy Easter, or at least a fabulous weekend. In the spirit of Easter and Spring I wanted to do something fun and festive, especially for the little ones that I knew would be present during the family gathering today. When I saw these little bird's nest cupcakes I thought they would be the perfect sweet treat. After all, my only instructions were to bring dessert and to make sure there was chocolate involved! So that I did. I decided to rely on my favorite cupcake combination….yellow cake with chocolate frosting. Oh how I love thee!
In the end I not only had a tasty dessert (that included chocolate), but also an eye catching one. These were a crowd pleaser and really weren't that difficult to make. The worst part was keeping the chocolate "nest" pieces from melting during the decorating process. Then again, who's going to complain about a little melted chocolate on their fingers??
Bird's Nest Cupcakes
idea courtesy of Bakers Royale
1. Prepare your preferred cupcake and frosting (see recipes below).
2. Use any egg shaped candy for the "eggs." I used Hershey's chocolate eggs.
3. For the nest look, melt some chocolate and spread it to a 1/8 of an inch on parchment. Cool in fridge for 5 minutes. Once removed, starting at one end of the parchment roll it to the other end. Your chocolate will crack in shreds. For 12 cupcakes I used around a half of a bag of mini chocolate chips for melting.
4. Work quickly as the chocolate tends to melt from the warmth of your hands. If it does, return the chocolate to the fridge for a few minutes.
Yellow Cupcakes
courtesy of Joy of Baking
1/2 cup unsalted butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Chocolate Buttercream Frosting
adapted from Evan's Kitchen Ramblings
2 sticks unsalted butter, room temperature
2 cups powdered sugar, sifted
1/2 cup cocoa powder, sifted
1 tablespoon milk
Whisk the butter in a mixing bowl for about 6-8 minutes, until pale and creamy.
Add the powdered sugar, cocoa powder and milk and whisk for another 6 minutes, until fluffy and creamy. Pipe or spread onto cooled cupcakes.
An Update and a Romantic Treat
My blog, how I have missed it so! I feel like I haven't cooked in forever, and I know I haven't updated this poor blog in forever. I feel like my kitchen is almost a stranger to me at this point. We've even bought a few pieces of the cherished Le Creuset since I updated last, but the sad part is I haven't even used it yet! Don't worry, it has been broken in a few times, but unfortunately for me, it's been by my husband. I will get there though, eventually.
My absence is for good reason though; I got a job! Not only did I get a job, but I got a fabulous job that I am loving so much. The only downside is that my free time has been non-existent, which means my hobbies have been put on the back burner. The good news is that I have every intention of figuring out how to manage my time to where I can put my all into this fabulous new job and still have time to do the things I love, like cook and blog. So please hang in there with me because I promise there will be more fabulous stuff to come.
With that all said, it is now time to share with you a recipe that I have been holding on to now since December! I think this is the perfect time to pass it along though because it would be a great choice for that little romantic holiday we have coming around the corner. It is something that I saw in a Food & Wine magazine and it intrigued me from the first moment I spotted it. Red wine, chocolate and whipped cream; need I say more?? I think that has romance written all over it! Did I mention that those ingredients resulted in a cake? Yes, a divinely decadent cake. The best part about it is that it is very simple to make, but will wow a crowd (or just that someone special – whichever you choose).
Chocolate Red Wine Cake
Courtesy of Epicurious and Food & Wine
2 cups (250 g/1/2 lb) flour
3/4 cup (100 g/3 1/4 oz) cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (175 g/6 oz) butter
1 3/4 cup (350 g/15 oz) sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups (300 ml/1/2 pt) well-rounded red wine
confectioners' sugar (for dusting)
Wine Jelly
1/2 cup (125 g/4 oz) Concord grape jelly
2 to 3 tablespoons red wine
Heat the oven to 350°F (175°C/Gas 4). Butter the 9 inch cake pans, line each pan with a round of parchment paper, and brush again with butter. Sprinkle the pans with flour, discarding the excess.
Sift flour with the cocoa, baking soda, and salt into a bowl; set aside. Cream the butter in an electric mixer, beat in the sugar, and continue beating until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs, one by one, and then the vanilla, and continue beating 1 to 2 minutes. Sift a third of the flour over the butter mixture and fold them together, using a spoon. Fold in a third of the wine. Add the remaining flour and wine alternately in two batches.
Spread batter in the prepared pans and bake in the oven until the cakes start to shrink from the sides of the pan, 30 to 35 minutes; a metal skewer inserted in the center should come out clean. Let the cakes cool 10 minutes in the pans, then turn them out on a rack to cool completely.
Meanwhile make the wine jelly: Melt the jelly with the wine over low heat, stirring gently until combined. Let it cool.
Shortly before serving, sandwich the cake with the cooled jelly. Sprinkle the top with confectioners' sugar and transfer the cake to a plate to serve. Top with whipped cream and and a little drizzle of wine jelly if you desire!
A Holiday Worthy Appetizer
According to the looks of my Google Reader, it is definitely the holiday season, and there is no doubt that everyone has sweet treats on their mind. I have seen so many incredible recipes for cookies, cakes, bars and candy. I am pretty sure I have enough recipes saved to last me for a few holiday seasons to come, and I would like to thank you fabulous cooks/bakers out there for sharing them.
With that said, we can't possibly live off of sweet treats alone for the next month. Although many of you may beg to differ, I think even my large sweet tooth will need a break here and there.
With the holidays comes entertaining, and with entertaining usually comes a need for appetizers. I know when I entertain I like to make as much as possible from scratch. There is just something about people enjoying something that you created. Although, I have learned from experience that if you want to enjoy yourself, you have to pick and choose your battles. For some reason though, it always seems like the great sounding appetizers are also time consuming, and are best prepared right before serving. Obviously the last thing you want to be doing when your guests arrive is slaving in the kitchen with those appetizers. Well my friends, I have found an appetizer that is not only a cinch to make, but will make your taste buds forget all about those sweet treats we have come to love this time of year.
The fabulous Ina Garten has come through once again. When I saw her make a roasted tomato caprese salad, there was no doubt in my mind that I would have to try it. Oh, and try it I did! Twice actually! I made it for my husband as part of his birthday dinner, and we fell in love with it. After raving about it to my dad, he insisted that I make it for him as well. So, when my dad's birthday rolled around last week, I was sure to put it on the menu for his birthday dinner as well. He loved it, my stepmom loved it, and my husband and I loved it all over again.
It is a must try recipe! It is simple, doesn't call for a lot of ingredients, and (although it takes a while to cook) it doesn't take much prep time at all. What more can you ask for? I promise, it will be a hit!
Roasted Tomato Caprese Salad
courtesy of Food Network and Barefoot Contessa
12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned (or left whole)
Preheat the oven to 275 degrees F.
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
Note: I left the basil whole the first time I made it, but the second time we julienned it. Personally, I preferred it julienned and found it easier to eat that way.
Yields: approximately 6 servings
Back with a sweet treat!
I want to begin by saying thank you to anyone who contacted me, wondering where I was. I really appreciate your concern. I am back now and I apologize for my absence over the past month. I took a little break so I could put some extra concentration into my ongoing job hunt. I needed some time to work on writing samples, track down previous work samples and revamp some things. I am thrilled there has been some interest shown, so now I will just hope that good things are coming my way. My wish is to start the new year out with a new job, so please send the job dust my way!
Okay, on to the task at hand. It's time to get back in the kitchen and do what I love. You are all obviously not here to listen to my job woes, you are here for that stuff that satisfies our taste-buds and fills our bellies with goodness. Well my friends, I have a good one for you today. I have to give you something great to make up for my absence, right? I don't think this will disappoint.
Hands down, chocolate chip cookies have always been my favorite of the cookie family; that is until my husband influenced me. He loves oatmeal cookies. Not just oatmeal cookies, but oatmeal raisin chocolate chip cookies! Now, I am usually trying to find healthier versions of recipes, but when my husband's birthday rolled around I knew I had to give him the good stuff. He isn't really a fan of cake, but I knew a great cookie would win his heart over. So, of course I turned to my trusty Cook's Illustrated book; which never disappoints. That is where I found, in my opinion, the best oatmeal cookie recipe. A plump, soft center with slightly crispy edges, and full of raisin and chocolate chip goodness. Not only did they win his heart over, but they won mine too. I think this cookie has taken the position as my new favorite cookie.
Enjoy the treat, and I will be back soon with an amazing appetizer recipe; just in time for the holidays!
Chewy Oatmeal Raisin Chocolate Chip Cookies
adapted from Cook's Illustrated, The New Best Recipe
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed (7 ounces) light brown sugar
1 cup (7 ounces) granulated sugar
2 large eggs
3 cups old fashioned rolled oats
3/4 cup raisins
3/4 cup semi-sweet chocolate chips
Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk flour, baking powder, and salt together in a medium bowl.
Either by hand or with an electric mixer, beat the butter on medium speed until creamy. Add the sugars; beat until fluffy, about 3 minutes. Beat in the eggs, one at a time.
Stir the dry ingredients into the butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in the oats, raisins and chocolate chips.
Working with a generous 2 tablespoons of dough each time, roll the dough into 2-inch balls. Place the balls on the prepared baking sheets, spacing them at least 2 inches apart.
Bake until the cookie edges turn golden brown, 22 to 25 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies with a wide metal spatula to a wire rack. Let cool at least 30 minutes.
Yields: approximately 2 dozen cookies.
*In the case that you don't want to overindulge too much, these cookies freeze well too!
An Apple a Day…
Back in June, I decided to take a Wilton course at my local Michael's in hopes of learning some nice decorating techniques for cakes. After taking Course 1, I quickly learned that you can't do much great decorating without using butter cream icing; which works best for decorating purposes when it is made with vegetable shortening (GAG!). I decided that I wasn't a big fan. I would much rather decorate a cake with things that actually taste good. I still use some of the techniques that I learned, but I try to avoid using the dreaded butter cream as much as possible. I tend to try and decorate with fruit, chocolate shavings, etc. I also sometimes choose to ice cakes in my preferred icing and then make a small batch of butter cream for the decorating.
Anyway, since I love to bake and most people (mainly family) know I took that course, I am the first they come to when it is birthday cake time. So, when the Jewish holidays rolled around, my mother-in-law asked if I would mind making a birthday cake for her father instead of making a dessert for one of the holiday dinners. Of course I agreed. So now I needed to find a tasty cake that I thought everyone would love, but would also look like a birthday cake and allow for writing (without having to use the butter cream). It was also getting into the fall season, so I figured I would take that into mind as well.
After doing a bit of searching I finally found a three layer apple cake by Martha Stewart. It would look like a birthday cake, have fall flavors that I was sure most people would enjoy and I would top it with my favorite cream cheese icing that could still be used for some decorating purposes. I think I hit all of my goals! Most importantly avoiding the BC!
The cake was moist and delicious; and everyone raved over how great it tasted. The only downfall I found was that it was a little hard to work with. The outside of the cake is quite sticky and the centers seemed to fall a bit, which makes it a bit difficult to stack without it all sticking to your hands and it requires a bit more frosting in the middle of each layer to compensate for the fallen centers. Overall though, I would make it again because it tasted great and had that homey, rustic feel to it. I think the cream cheese icing paired very nicely with it as well.
Three-Layer Apple Cake
1/2 cup (1 stick) unsalted butter, melted, plus more for pans
2 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups packed light-brown sugar
2 large eggs
4 Granny Smith apples, peeled, two coarsely grated and two diced
Vanilla Cream Cheese icing (from the Banana Bars recipe)
Preheat oven to 350 degrees. Butter three 8-inch-round cake pans (I used 9-inch b/c that is what I had); line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
Assemble cake to your liking with Vanilla Cream Cheese Icing. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
Yields: 12 servings
Perfect Pesto & More
As you may have noticed, I was absent for about two weeks, up until two days ago. My husband and I were actually in Long Island and NYC for a wedding and vacation for a few days and then I had family visiting for a week. So it has been a bit hectic and I apologize for my lack of posting. I promise that I will be sharing some highlights from our NYC trip very soon though. Needless to say, we had some amazing food during our visit.
While wandering around the city we decided to check out the market and shops in Grand Central Terminal. We were very excited to find a Penzey's, since we don't have one in South Florida and have always ordered online. We were also intrigued by this little oil and vinegar shop we came across, Oliviers & Co or O & Co. I let my husband take a peak while I ran to a different store to pick something up for my mom. When I returned he seemed quite excited about what he had found in the shop. The lady pretty much let him taste every oil and vinegar in the shop, even the bottles that were priced well over $100. They also had a great selection of imported pastas. So now the question was, what do we buy? So I tasted a few and we finally made some decisions.
Our final choices included:
Gaec Salvator Extra Virgin Olive Oil – France
Basil Extra Virgin Olive Oil
Fig Vinegar – Provence
Purple Basil Vinegar – South Asia
Penne with Wheat Germ
Straccetti with Wheat Germ
We were so excited to return from our trip and find our products were shipped right behind us and arrived a couple of days later. My husband's birthday was quickly approaching and he loves pasta, so I knew this would be a great opportunity to try out some of our new goods. I decided to do a pasta tasting for his birthday dinner. One of the dishes would have to be pesto, because I felt that would be a great way to showcase our new Gaec Salvator. I started searching for a great, simple recipe. Of course I turned to Cook's Illustrated and was happy to find a classic version in my The New Best Recipe book. I figured I couldn't go wrong with that.
The outcome? A perfectly simple pesto that was made even better with our incredible EVOO.
Stay tuned for more recipes to come using our delicious new additions!
Classic Pesto
courtesy of Cook's Illustrated,
The New Best Recipe
1/4 cup almonds (pine nuts or walnuts are fine too)
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional-I did not use)
7 tablespoons extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the unpeeled garlic to the empty skillet. Toast, shaking pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and chop.
Combine the basil and parsley (if using) in a heavy-duty zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
Place the nuts, garlic, pounded herb(s), oil, and 1/2 tsp. salt in a food processor. Process until smooth, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt to taste.
The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days.
Yields: about 3/4 cup
The Best Challah Yet!
I always love to take on challenges, so when I met my Jewish husband I decided that it would be necessary for me to learn to cook some of the traditional holiday foods. I especially made this a goal when we moved away from his family and wanted to make sure that he was still able to enjoy the dishes he grew up on. Of course it is easy to go to the store and buy many of these foods in easy to make boxed, jarred or frozen versions, but anyone who has placed these "foods" in their mouth knows that they can be down right disgusting and sometimes not even seem edible. So again, it would be a necessity to learn how to make some things from scratch.
Challah is actually one of the items you can find in most bakeries and can be down right delicious when bought from the store. Why wouldn't I take the easy way out though? I would much rather take on the trial and errors of finding the perfect recipe, even if it does take hours to produce one loaf. Call me crazy, but I live for that sort of thing.
Luckily it seems that it has only taken me two recipes to find a version that we love. Last year I took a stab at Cook's Illustrated version, which was recommended by Melissa from It's Melissa's Kitchen. It turned out great and everyone raved over it. For some reason though I was antsy to try out a different version this year and I turned to Smitten Kitchen. I hadn't tried any of Deb's recipes yet, but I had always drooled over them in my Google Reader. So, I decided to give her version a try. Boy am I glad that I did! Although I really enjoyed the Cook's Illustrated version, I think Deb's is the new favorite. I enjoyed the texture and consistency of hers a bit more. Not to discredit CI because this is obviously a personal preference and CI has never steered me wrong with anything else. I actually have an amazing cookie recipe coming soon that is one of theirs; so stay tuned for that.
Okay, so back to the challah. I loved everything about this challah, the flavor, the texture and the look. When I brought it to my husband's family, they all raved over it and said it was better than Publix, so I took that as a good sign as well. The only problem I ran into with this version was the instructions for braiding it. My husband was nice enough to run upstairs mid braiding to find me a helpful video to follow. It made the braiding process incredibly easy and I recommend taking a look at it before you get started.
Oh, and can I mention that there is nothing much better than the smell of fresh baked challah slithering through your home.
Best Challah
1 1/2 packages active dry yeast (1 1/2 tablespoons)
1 tablespoon plus 1/2 cup sugar
1/2 cup olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon salt
8 to 8 1/2 cups all-purpose flour
1/2 cup raisins per challah, plumped in hot water and drained (optional)
Poppy or sesame seeds for sprinkling (optional)
In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it's a bit much for it, though it can be done.)
Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
At this point, you can knead the raisins into the challah, if you're using them, before forming the loaves. To make a 6-braid challah follow the instructions on this video for the braiding process (I personally did not have success following the written instructions from Smitten Kitchen).
Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
Note from Deb: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you're ready to work with it again, bring it back to room temperature before moving onto the next step.
Time: about 1 hour, plus 2 1/2 hours' rising
Yield: 2 loaves
Finding Balance and a CSA
We reside in a society that generally struggles with the balancing act of busy careers, home lives, making good food choices, and making good choices for the environment, all while trying to make everyone happy. Yes, you do have the group of people who are willing to change their whole lifestyle to live perfectly green while producing their own healthful foods, staying organic and keeping waste at an extreme bare minimum. Unfortunately you also have the group at the other end of the spectrum that doesn't want to take the time to think twice about what they are putting into their bodies and who also don't care about waste or don't want to believe that our environment will go down in shambles if we don't take better care of if. Then there is the huge group of us average people caught in the middle. The people who want to eat well and be mindful of the environment, but can't exactly manage or afford to stop their career and live on a farm while residing in a completely green home. Not only that but the price of eating healthy and organic comes with a cost that the average American can't afford; especially for an entire family. So, what can we "in the middle" people do to make sure we are making the best choices for our bodies and for our environment? Well, first you must remember that you don't have to change your whole life overnight; it's the little things that can actually add up and make a difference.
I do think that people in general are becoming more mindful of these matters. I am sure you go to the stores and notice more and more people bringing their own reusable bags with them. I was recently surprised to hear that many people are starting to use cloth napkins at meals instead of purchasing paper napkins. Not only are you saving paper, you are also saving money. Most are becoming more aware of water bottles as well and are starting to carry reusable containers for their beverages. I know I personally try to think about everything I need out of the refrigerator when I am cooking and try to only make one or two trips in, rather than reopening it every time I need something. So, these are small things that many are starting to do, which as a whole can make a huge difference on the environment and save people money in the end.
While we are managing to find simple ways to reduce waste, I think many of us still struggle on the eating healthful part. We want to eat things that are good for us, but it can be expensive and many don't think they have the time to cook or prepare meals. Well, I may have a solution for many of these people. Not only a solution for eating healthful and nutritious foods, but doing so at a reasonable cost and while helping the environment. It's called a CSA or Community Supported Agriculture. This is something that I recently learned of and became a part of in my community. This is a way for people to buy locally grown seasonal produce direct from the farmer at an incredibly reasonable price. Not only are you supporting a local business while getting fresh from the farm produce, but you are reducing the pollution caused by produce being trucked all over the country and even sometimes shipped across the world as well as on packaging. You may think, well isn't all produce fresh from the farm? Technically, yes, but it could be days and even weeks before that produce actually makes it to your local grocery store after being picked. With a CSA you are in most cases getting produce that was harvested within 24 hours of you receiving it. Not only that, but many CSA's also run strictly organic. You usually pick up or have a delivery every one or two weeks, depending on your subscription. Your box will contain whatever is seasonal and ready for harvesting at that time. This is also a great way to experiment with new produce that you may have never tried before. This type of resource will generally motivate people to take more time to cook because they are interested in using this abundance of fresh food at their fingertips. They will also find it easy to throw quick dishes together without a lot of effort. Not only that but for those of you with children, it generally gets them motivated and excited to eat more veggies because they can feel involved in picking up the goodies straight from "their" farm.
There are many benefits to joining a CSA and it is a small choice that can make a positive impact on the environment, your local community, your health and your bank account. If you would like to find out more about CSA's and whether there are any available in your area, please visit www.LocalHarvest.org. Below I have also shared some pictures and information regarding our first box from our local CSA, Green Cay Produce (Farming Systems Research, Inc.). Stay tuned for many recipes to come using our wonderful local produce!
Our first box, which is a full share that will last us two weeks, included summer squash, zucchini, spaghetti squash, butternut squash, corn, cucumbers, eggplant, arugula and mustard greens.


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Release Date: 2013 |
Album Rating: 2.5Alright, that's 99 reviews down. Got something special planned for my 100th, then I'm gonna take a break and a step back.
Is this worse than season 2?
Album Rating: 2.5What season 3 of the show? I personally think the new season is eons better than season 2. I felt like
season 2 was all really boring melodrama that tried too hard to shove the whole grey morality thing
constantly down your throat, but this new season is nothing like that. It's actually gritty, and
suspenseful, and I feel like there's a good balance of action and drama that doesn't come off as
The third season has vastly improved over S2.
S2 had a few great episodes, but man were there some boring and almost pointless episodes scattered around.
That's what I meant lol season 2 had like maybe 4 good episodes in the entire season out of like 13 episodes, which is so shitty,nothing happened at all except the first episode, episode where Otis died and the last two were the only ones that weren't completely filler and yea season 3 is an improvement still has a lot of problems but I'd much rather watch Justified.
Season 3 is much better than 2 and an entertaining watch, yes. I was pleasantly surprised to hear Fink's "Warm Shadow." Great tune.
This soundtrack could have been soooooooo much better
So could the show
It's a bit odd how the "end the episode on a song" trope has only been employed in these last few episodes.
Album Rating: 2.5Any season of Justified is infinitely better than any season of The Walking Dead, I definitely agree there. I still really like season 3 of The Walking Dead though, I find that the show is much more enjoyable than it's ever been and is finally somewhat fulfilling the true potential of the whole concept.
Yah season 1 and 2 were both just so mehhh like the very ending of season 1 where they drive away from an explosion and it just....ends like what a fucking anticlimactic way to end a season
Album Rating: 2.5@Underflow I was pretty pleasantly surprised to hear a Tom Waits song being featured on the show this season as well.
Ad people need to recognize justified more it deserves more love than this show that's fer sure
Album Rating: 2.5Yeah it's criminally under-appreciated. The writing is pure gold every episode.
Lol yeah, the ending of S1 was terrible. Season two was such a plot swamp. The whole thing would've been more bearable if the characters weren't written into schizophrenic, unsympathetic silhouettes. The most hilariously awful bit was when Lori told Rick that he needed to kill the guy, and after he finally does it she looks at him like he's some kind of monster. That and Hershel's magical shotgun with unlimited ammunition.
Oh, and don't forget "let's drive around in circles and waste our bullets because that'll make for a
good action setpiece."
Did anyone else in the last episode the governor humming the Zelda theme?
i agree that season 3 is better than season 2. good review per usual alex. looking forward to your 100th
The composer is McCreary? If Galactica is anything to go by, the Walking Deads score just be fucking amazing. So it's shit to hear its not even available
walking dead is stagnating hard
Bands: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

subset: commoncrawl


text:
Snow expected in central, northern Illinois
By Ap
CHICAGO (AP) — Heavy snow is forecast for northern and central Illinois on Saturday.
The National Weather Service says that as much as seven inches could fall in some areas, with winding gusting to as high as 25 mph.
The Illinois Department of Transportation says plows and weather crews on standby to deal with the snow.
And IDOT Secretary Ann Schneider warns motorist to prepare for the possibility of blowing and drifting snow that could reduce visibility.
She also warns drivers to beware of plows and to give them plenty of room to maneuver.
The agency also reminds those who will be on the road of the 2002 "Move Over" law. It requires motorists to slow down or, if possible, to change lanes when emergency vehicles are displaying flashing lights.


text:
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Well said. Cary!
Originally posted by Cary C-Troll
Anything controversial will be hyped up to the point of being ridiculous.
To be clear, I dont know when end times will be (OK, really, I do, but I don't want to tell you all because one day I will make a lot of money from my book Prophecies of The Troll...and I don't want anyone stealing my thunder)..., or who the generation of Matthew 24:34 is, or the time of the Second Coming. My faith in scripture tells me what to expect and what signs to watch for, but says no one knows the hour- so anyone that pins a date on this is in conflict with scripture. We can only check off signs as they pass. People can say they think it will occur in 2010 or 2020 to get a reaction or a following, but thats not what my faith teaches.
It is not my intent to be offensive or scoffing at other beliefs, ideas or theories. As I said, I think prophecy is fascinating. Theres a million (billion?) dollar industry called astrology to testify to human interest in predicting the future---widely accepted. (whole other thread)
There are plenty of other things about me that make me an idiot, but my faith is not one of them : ) And I own it and bring it. Love you guys.


text:
Robust Design
Heavy duty cutting deck with steel cutting height segment. U shaped lower handle support and dual ball bearing wheels secured by locking nuts ensures durability in even the toughest conditions.
Efficient Cutting
The combination of cutting deck design and four swing back blades ensures a smooth and efficient cut while filling the catcher completely.
Two-in-one Cutting System
Excellent versatility thanks to the two different cutting systems: Collection and BioClip® (mulching). Supplied standard with a grass collector and BioClip® mulch insert.
Large Collector
Large easy to handle collector.
Cutting Height Adjustment
Central cutting height adjustment
Comfort Handles
Upturned handles provide optimal hand and arm position while cutting plus comfort grips help reduce vibration and fatigue.
Folding Handles
Quick action cam lock levers for fast and easy transport or storage.
Technical Specifications
|Collector type
|Rigid box
|Collector volume
|1.55 cu.feet / 44 lit
|Handle type
|Wheel bearing, front/rear
|Double ball bearings/Double ball bearings
|Engine manufacturer
|Briggs & Stratton
|Engine type
|750 Series DOV I/C
|Engine name
|750 Series
|Cylinder displacement
|9.82 cu.inch / 161 cm²
|Net power at preset rpm
|2.7 kW @ 2900 rpm
|Fuel tank volume
|0.26 gal. / 1 lit
|Wheel size, front/rear
|8.27 inch/8.27 inch / 210 mm/210 mm
|76.06 lbs / 34.5 kg
|Sound And Noise Data
|Sound pressure level at operators ear
|82 dB(A)
|Sound power level, measured
|96 dB(A)
|Drive System
|Drive system
|Cutting Deck
|Cutting deck material
|Cutting methods
|Cutting width
|19 inch / 48 cm
|Cutting height, min-max
|0.59 - 2.2 inch / 15 - 56 mm
|Cutting height steps
|Cutting height adjustment


text:
NORFOLK -- Capt. Kirk won't be beaming down to the aircraft carrier Enterprise after all.
A publicist for William Shatner told The Virginian-Pilot on Thursday night that the man who played Capt. James T. Kirk in the original "Star Trek" television series was forced to abandon plans to attend the iconic ship's inactivation ceremony Saturday. Shatner had announced on Twitter this week that he would attend the ceremony at Norfolk Naval Station.
"Initially he was going, then he had to rework his schedule," said Cherry Hepburn, Shatner's publicist.
Of the Twitter post that sparked news reports of Shatner's appearance, Hepburn said, "Oh honey, you know he doesn't run that, right?"
Shatner is scheduled to perform tonight at the Ferguson Center for the Arts in Newport News.
As Kirk, Shatner guided the fictional starship Enterprise through space and time in the original 1960s TV series and seven subsequent films.
Hollywood's relationship with the real-life Enterprise goes back a number of years. In one incident now part of Trekkie lore, George Takei -- Sulu, the navigator, in the original series -- was riding the carrier into the San Francisco Bay after its deployment in 1983 when the ship ran aground on a sandbar.
In 1994, thousands of costumed "Star Trek" fans boarded the Enterprise in Norfolk for a fan convention.
And in a 1986 film starring Shatner, "Star Trek IV: The Voyage Home," the world's first nuclear-powered warship was the perfect fuel source to recharge a depleted starship after the crew traveled back in time three centuries in search of a living humpback whale off the coast of California. (The real Enterprise wasn't available for filming, so another carrier stood in.)
Prior to the cancellation, word of Shatner's planned appearance spread quickly Thursday among excited crew members serving aboard the ship. Among them is a young sailor named James Kirk, who was reportedly the subject of many jokes during the ship's final voyage.
He's not the captain, though. This Kirk is a petty officer second class, a machinist, and he does plan to attend.


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We're not entirely sure what feature goodies iOS 6 has in store yet, but 3D rendered buildings within the maps app are on the cards. It makes the navigation app look like a mid-90s flight sim, and has us kinda excited.
BGR has published screenshots purporting to be representative of the new Maps app of iOS 6. This is an even bigger departure from the current mapping app of iOS 5 than it seems, as it also marks Apple parting from the Google Maps solution in use now. Apple's going it alone, and it should result in an all-new Maps experience.
The screenshots come from a "trusted source", and while that term is about as trustworthy as a politician's expenses, the Boy Genius has made more serious leaks over the past few years than an incontinent grandpa. BGRs screens show that the 3D rendered buildings do look a little wonky, but the level of detail extrapolated from satellite photography is nevertheless highly impressive.
Apple was rumoured to break with Google Maps with iOS 5, but the move never materialised. Our best guess is that Apple has been working on an in-house mapping solution for years now. iOS 6 is expected to launch at WWDC this year, on June 11.
via BGR


text:
Description:Interface (Product) : Smart Array 221 Controller with 6MB Cache PCI to Wide Ultra2 Single-Channel Array ControllerPart Number(s)Option Part# 388099-B21
Overview:The Smart Array 221 brings exceptional performance data availability and entry-level server costs to customers that once believed that reliable data protection had to be expensive. The SA-221 is Compaqs second entry-level class array controller replacing the SMART-2SL built on seven generations of array controller design and integration for Compaq servers.Platforms:
Prosignia and ProLiant
Proliant 800 1600 1850r 3000 series
Proliant 5500 6000 6400 6500 7000 series
Proliant ML330 ML350 ML370 ML530 series
Proliant DL 360 DL380 DL570. DL580 series
Any server utilizing Ultra2 80mbps drives in a RAID environment


text:
A minimum wage increase, California Environmental Quality Act changes, driver's licenses for undocumented immigrants, a state prisons deal – all among the hundreds of bills lawmakers passed in this last week of session.
Democratic Senate Leader Darrell Steinberg says that caps a "great year" – on top of a budget that restored some of the deep cuts from previous years. "You contrast all of these achievements and more with where we were five years ago as a state, and it is night and day," he says.
Assembly Minority Leader Connie Conway says Republicans were relevant this year, despite Democratic supermajorities. She says her party helped secure the prisons deal and tax credits for manufacturers. Her biggest frustration? "It really feels like there was an assault on the Second Amendment. I mean, it's a tremendous amount of gun control bills."
The final night was not without drama, as tensions flared over the driver's licenses and CEQA bills. But several lawmakers said this year's end of session was calmer than previous years.


text:
photo 1 of 64
UFC® on FUEL TV Open Workouts
April 11, 2012
64 Photos
UFC® on Fuel TV open workouts at Pancrase Gym on April 11, 2012 in Stockholm, Sweden. (Photos by Josh Hedges/Zuffa LLC/Zuffa LLC via Getty Images)
Getty Images reserves the right to pursue unauthorized users of this image or clip. If you violate our intellectual property you may be liable for: actual damages, loss of income, and profits you derive from the use of this image or clip, and, where appropriate, the costs of collection and/or statutory damages up to $150,000 (USD).


text:
PRINCETON, N.J. – Sophomore Thor Serafenas (Olney, Md./Good Counsel/Clemson) broke his own school record in the hammer throw and the women's 4x400 relay team of sophomore Paulette Fogle (Washington, D.C./Bishop McNamara), junior Deborah Adelola (Lanham, Md./Bladensburg), sophomore Kalane' Abbey (Laurel, Md./Laurel) and junior Kirsten Jones (Brentwood, Tenn./M.L.K. Magnet) snapped their mark as the Retriever track and field teams competed on day two of the ECAC and IC4A Championships, Saturday at Weaver Stadium. Jones also set a new school-best while competing in the 400m dash event.
Having already claimed the school record in the hammer at the Big Dawg Invitational, Serafenas bettered his mark on Saturday with a toss of 57.26m (187'10"). The sophomore took seventh in the competition while also finishing 22nd in the discus.
The 4x400 relay team, meanwhile, broke their record for the second-straight week after setting their mark (3:45.97) last week at the America East Championships. Running in a different order – last week was Abbey, Adelola, Jones, and Fogle – the team clipped the school mark to 3:44.73 in a ninth-place finish.
Jones' anchor leg completed a record-setting day for her after the junior ran a personal-best time of 55.63 in the 400m dash. Her time breaks a 26-year old record time of 56.00 which was set byAngela Adams in 1987.
Though not breaking her school record, sophomore Mercedes Jackson (Huntingtown, Md./Huntingtown) advanced to the finals of the 100m dash after placing in the top-two in the preliminary round and semi-finals. Jackson, who holds the school-record time of 11.57, ran a 11.78 in the prelims for the second-fastest time, and then topped the field with a 11.70 mark in the semis.
On the men's side, the 4x100m relay team of junior Pat Balderson, Jenove Blanfort, and seniors Trae Proctor (Brandywine, Md./Thomas Stone) and Dennison Long (Greenbelt, Md./Eleanor Roosevelt/FIU) started the day off by qualifying for the finals by finishing seventh with a time of 41.61.
Junior Jake Albino (Hampton, N.Y./Minisink Valley) also moved on to Sunday's finals with his tenth-place finish in the 1,500m run. Albino, who broke the school record last week at the conference meet, crossed the line in 3:49.78, just two seconds behind race winner Kevin Greene of New Hampshire (3:47.40).
The meet continues on Sunday morning with the men's shot put starting the competition at 9:00 a.m. The track events are scheduled to begin at 12:00 p.m. with the women's 4x100 relay.


text:
Doublespeak from Salazar on Iraq
Senator Salazar's persistent doublespeak on Iraq is an insult to the intelligence of his constituents. His latest response to my letter urging Congress to refuse approving any additional funds for the war except for the orderly and safe withdrawal of US forces states that he has "strongly disagred with the way this war has been managed strategically, and I am likewise disappointed in the manner the President has requested funding from Congres… However, as long as our troops are in harm's way, I will do everything I can to provide the funding for their equipment and other needs. They are taking great personal risks on behalf of our nation, and they deserve our support."
The Catch-22: How to end funding for this disastrous war without putting the troops at risk. The logical solution: GET THE TROOPS OUT OF HARM'S WAY! FUND WITHDRAWAL, NOT WAR! It's only a dilemma for Democrats who are too scared to exercise the leadership for which they were elected. My response: I've just changed my voter registration to "Green".
Nelson Bock


text:
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text:
Caring for the natural places that exist in and around the communities where we live is the basis of NFWF's community stewardship programs. In urban areas like New York, Los Angeles, Seattle, Chicago, San Francisco, Washington, D.C. and others, community actions are revitalizing parks and natural spaces to benefit people and wildlife.
In 2011, nearly 40,000 local residents in 32 states participated in NFWF community stewardship projects. For many of these efforts, NFWF's corporate partners and their employees provided volunteer manpower in addition to their financial support. Walmart's Acres for America, PG&E's Nature Restoration Trust, Southern Company and other partnerships exemplify the impact of these collaborations.
Additional community stewardship projects are supported by the Five Star Restoration Program, a partnership with the U.S. Environmental Protection Agency that supports locally based wetland, riparian and coastal habitat projects in all 50 states.
NFWF and partners team up to make the Anacostia a healthier place to live.
Watch the video.
Learn more.


text:
Rajesh R Subramanian wrote:Never thought I'd say that. Albeit it's a bit too late, well said champ.
Gandalf_TheWhite wrote:The proud & satisfactory moment where other sports are getting better alongside Cricket.
Rajesh R Subramanian wrote:and would likely never watch it again.
Gandalf_TheWhite wrote:Seriously? No cricket? That's fine however haven't thought GIT members can stop watching cricket.
Gandalf_TheWhite wrote:Btw, Manasi Joshi Clinches Gold for India in won for the World Para-Badminton championship
Gandalf_TheWhite wrote:who was the coach here, the same coach of PV Sindhu; Pullela Gopichand.
General News Suggestion Question Bug Answer Joke Praise Rant Admin
Use Ctrl+Left/Right to switch messages, Ctrl+Up/Down to switch threads, Ctrl+Shift+Left/Right to switch pages.


text:
Event details
- Sunday | December 8, 2019
- 9:45 am
- 29707 E. State Hwy 51
- 918-486-3110
Our small groups are not your typical Sunday school program. Our groups include:
PreK-6th grade classes
7th-12th grade discipleship
Digging Deeper – this class is a book study class that discovers and apply's Gods word to our everyday life.
Journey through the Bible – an in-depth study of the books of the Bible
+ONE – This is a group tailored to single men and women in their 20's, 30's, 40's, 50's and beyond.
Marriage on the Rock – learns to strengthen our marriages in todays world.
Parenting Teens – a small group focused on parenting tweens & teens.
Real Christianity – various book studies dealing with the Christian Walk.
Senior Adults – walking through the bible piece by piece.


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Machine vision combines a range of technologies to provide useful outputs from the acquisition and analysis of images. Used primarily for inspection and robot guidance, the process must be done reliably enough for industrial automation. This article provides an introduction of how today's machine vision technology guides basic robotic functions.
Let's go through a simple example of what happens during robot guidance. Take, for example, a stationary mounted camera, a planar work surface, and a screwdriver that must be grasped by the robot. The screwdriver may be lying flat on that surface and mixed amongst, but not covered by, other items. The key steps executed during each cycle include:
- Acquire a suitable image.
- "Find" the object of interest (the overall screwdriver, or the piece of it that must be grabbed.)
- Determine the object's position and orientation.
- Translate this location to the robot's co-ordinate system.
- Send the information to the robot.
- Using that information, the robot can then move to the proper position and orientation to grasp the object in a prescribed way.
While the machine vision portion (steps #1 through #5) may appear lengthy when explained, the entire sequence is usually executed within a few hundredths of a second.
#1 Acquire a suitable image: Several machine vision tools are described below. Each of these software program components operates on an image and requires differentiation to "see" an object. This differentiation may be light vs. dark, color contrast, height (in 3D imaging), or transitions at edges. Note: It's important to confirm or design a geometric solution so that lighting creates reliable differentiation.
The choices of imaging methods vary fundamentally. The most common are gray scale and color versions of area scan imaging, which simply means a conventional picture taken and processed all at once. Less common options are line scan imaging, where the image is built during motion, one line at a time, and 3D profiling, where the third dimension of an image ("Z") is coded into the value of each pixel of the figure.
Points on a plane of interest vary in their distance from the camera, changing their apparent size; this issue is accentuated when the camera aim is not perpendicular to the surface. Optics may introduce barrel or pincushion distortion. Barrel distortion bulges lines outward in the center, like the lines or staves on a wooden barrel; pincushion does the opposite. A distortion correction tool is often used to remove these flaws. During a "teaching" stage, a known accurate array (such as a rectangular grid of dots) is placed at the plane of interest. The tool views the (distorted) image, and determines the image transformation required to correct it. During the "run" phase, this transformation is executed on each image.
#2 Find the object of interest: "Finding" the object requires creating a distinction between the object of interest and everything else that is in the field of view, including the background (such as a conveyor) or other objects. Here are some common methods:


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How to go to 99 The Gallery Hotel :


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If you use Google Calendar, Microsoft Outlook, Apple iCal or any other iCal compatible calendar you can sync your clubs calendar to show up on your personal calendar automatically.
(Note: Outlook 2003 and earlier versions are not compatible with the iCal format.)
Please select a calendar from below:
Need help using the link above? Click here!


text: 03/22/2012 (10:00PM - 11:00PM) (Thursday) : THE BABYSITTER'S CLUB - While investigating an alleged suicide during an upscale yacht party with Detective Vega (Wilmer Valderrama), Detective Britten (Jason Isaacs) runs into Rex's (Dylan Minnette) former babysitter Kate (guest star Brianna Brown). Later, in a case Britten is investigating with "Bird" (Steve Harris), Kate appears again, this time as a suspect. Dr. Lee (BD Wong) and Dr. Evans (Cherry Jones) try to help him make sense of his run in with these two very different versions of the same woman. Laura Allen and Michaela McManus also star.


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A Guide to the Harden (Edward) Letters, 1836-1855.
Biographical Note
Edward Harden (1784-1849) from Athens, Georgia, was a farmer, lawyer, soldier, and Senator for the state of Georgia. George W. West (1808-1879) was a farmer and businessman from Cedartown, Polk County, Georgia.
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Scope and Contents
Transcripts of various correspondences comprise the Edward Harden Letters, 1836-1855. In an 1836 letter from Thomas J. Rusk of Nachogdoches, Texas, Rusk urgently asks Harden for military assistance for the Texian Army and to spread support for the Texas Revolution. The other letters in this collection have no apparent connection with Edward Harden. These include letters to George W. West of Cedartown, Polk County, Georgia, from friends Ausborn Harris and L.A. Prior and his son Francis J. West in Rusk County, Texas. The letters concern the management of George's farm in Rusk County, including the conditions of the county and the type of people living there.
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Access Restrictions
The collection is open for research.
Return to the Table of Contents
Return to the Table of Contents
Administrative Information
Preferred Citation
Edward Harden Letters, 1836-1855, Dolph Briscoe Center for American History, University of Texas at Austin.
Processing Information
Basic processing and cataloging of this collection was supported with funds from the National Historical Publications and Records Commission (NHPRC) for the Briscoe Center's "History Revealed: Bringing Collections to Light project," 2009-2011.
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Detailed Description of the Papers
Return to the Table of Contents


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JTRS manpack radio will be fielded to combat brigades deploying to Afghanistan next year.
This story has been updated.
The Army is close to awarding General Dynamics Corp. a low rate production contract for a manpack radio to transmit broadband data on the battlefield, Nextgov has learned.
The service's plans to buy the radio continue despite a July report by J. Michael Gilmore, director of operational test and evaluation for the Defense Department, deeming it operationally ineffective and unsuitable.
The Army anticipates fielding the Joint Tactical Radio System manpack radio to infantry brigades slated for deployment to Afghanistan in 2013, sources told Nextgov. Service officials plan to buy about 3,800 of the General Dynamics manpack radios at $78,000 each, sources said, for a total cost of $296.4 million.
The JTRS program, started in 1997, stands out as one of the Pentagon's longest running and most troubled projects, with few radios fielded to date. It was designed to develop a family of radios that use software waveforms rather than hardware to define bandwidth, frequency, modulation, security and data rates. Its casualties to date include a refrigerator-size radio, developed by Boeing Co., whose cost peaked at $15.9 billion before the Pentagon canceled it in October 2011.
General Dynamics won a $295 million contract to develop the handheld and manpack JTRS radios in 2004 and this August, General Dynamics along with Thales Communications were awarded a contract valued at $53.9 million for 13,000 handheld radios, following successful real-world test by Army Rangers in Afghanistan.
JTRS radios need to be booted up like a personal computer to operate. Tests of the manpack in April and May at White Sands Missile Range, N.M., showed it took 20 to 25 minutes to start the radio, Gilmore said in a July 20 memo to Frank Kendall, undersecretary of Defense for acquisition, technology and logistics. The memo was obtained by Nextgov.
Requirements for the General Dynamics manpack, the AN/PRC-155, call for delivery of radios weighing 14.6 pounds with one battery and two antennas. Soldiers at the White Sands test area this spring reported they had to haul two batteries and three antennas, with a total weight of 18.8 pounds, a 4.2 pound increase over the target weight.
The manpack Single Channel Ground and Airborne Radio System (SINCGARS) waveform tested at White Sands demonstrated less than half the range of older legacy radios, Gilmore said -- seven kilometers versus 20 kilometers. SINCGARS voice quality on the General Dynamics radio "was often poor, garbled and unintelligible," he added.
Tests at White Sands also revealed the radio generated too much heat, Gilmore said. "Soldiers reported during the test that the radio was too hot to touch and they could not remove it from its protective carrier due to excessive heat," he said.
Gilmore said General Dynamic's radios running the new Soldier Radio Waveform performed well at White Sands and "demonstrated an operationally useful capability to support multiple talk groups on a single channel. For example, the company commander could operate the company command network, fires network and administration/logistics network on a single . . . channel."
The Army currently is running development tests on the manpack radio at the Electronic Proving Ground at Fort Huachuca, Ariz. Chris Marzilli, president of General Dynamics C4 Systems, told Nextgov, "we look forward to the current developmental test results at Fort Huachuca to validate the effectiveness of the updates we've made to the manpack."
The Army is supposed to send Kendall the results from those tests in the first week of October, sources told Nextgov. Kendall then will decide whether or not to proceed with low rate production. Bets are he will give the go-ahead, the source said.
NEXT STORY: Apple could be worth $1 trillion within a year


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Views: 2528
Islam has a rather nebulous theology. Unlike the West with its more organized religions, seemingly all religion in Islam is local. Also, Christianity, while evangelical, doesn't command anyone to go out and convert those you can and kill the rest. How much emphasis is placed on this depends upon the local Imam who is interpreting it to his followers.
Christianity and Islam are two different religions. Despite the disdain I have for both, I much prefer living in the Christian sphere of influence. Christianity on the whole is far more tolerant than most Islam.
The theological answer, of course, is that suicide is a mortal sin, because only God can decide when one's life is over.
Suicide is a sin yes, but Jesus will forgive you for it. He forgives people who murders babies/children. Only thing that unforgivable is denying him. What a selfish guy Jesus is.
A psychological answer, since you reject the theological one, is that they want to be good for Jesus and be as free of sin as possible. Don't think for a minute that no Christian is sincere. They may believe in some falsehoods, but don't assume they aren't serious. Some aren't but many are.
You may think they are sincere, that is not the case. They are all scared of him. It's like a totalitarian rule where everyone obeys because they're literally scared to death of what would happen if they disobeyed their lord.
You don't know what you are talking about. You're just expressing so much hostility and contempt that you clearly can't (or won't) try to understand them. Most of my family is Christian and few of them fit the psychological straitjacket you describe. A lot of Christians (like many Hindus and Dervishes) experience ecstatic joy.
What's there not to understand when clearly this religion is a totalitarian rule. The number 1 commandment screams this sort of rule. Religious like to pretend the shortcomings/negative things do not exist in their system. I'm not sure why they feel the need to lie about it when we can all see what they're doing. Killing, hating, raping, and more killing.
You also overestimate how much many Christians are committed to their church's catechism. I knew a woman who told me how happy she was with her church. It wasn't a sect I was familiar with. "What do they believe?" I asked. "I don't really know or care," she replied, adding "I just like the people and the sense of fellowship there."
When I was young, I attended an Episcopal church with my family. That sect, more than most, is very undogmatic. My father still attends church regularly and really doesn't believe in Hell. Since "God is Love," He wouldn't send anyone to roast in a sea of flames. He will reveal himself to the departed soul who will then have faith and be allowed into Heaven.
While the most extreme Christians make the news, there are a lot of wishy-washy Christians who don't think a lot about theology.
Actually if I recall correctly, for Catholics suicide is the ultimate in sin. Due to that you can't ask for 'forgiveness" afterwards so you get sent directly to Hell for it and no collecting $200.
Catholics, like other Christians, take the details of theology with a grain of salt, assuming they even think about it. Birth control is murder according to Catholic theology, but a vast majority of Catholic women practice, or have practiced, artificial birth control
Every single Christian believes different things even if they are sincere - and I don't mean all the different sects teaching different doctrines (which is true too) but even within 1 single church there will be different views/beliefs.
Some people might think you won't be forgiven if you commit a sin knowing it's a sin and "counting on" being forgiven.
Some think you have to ask for forgiveness and repent while still alive on Earth after sinning.
Some might be specifically taught that all people who commit suicide go to hell.
Etc. :P
Why would you ever want life saving medical treatment (other than pain management)?
Why would you ever want to save or be saved from dying?
I think I can answer both those questions with one anecdote..
I have a long-time friend who's a J.W. They, J.W.s, won't do any medical procedure which calls for them to receive someone else's blood nor will they donate blood. They are big on bloodless procedures. That being said, if she got into a car accident, needed a blood transfusion or she'd die and was in a position to accept or deny it.. She'd deny it. I know this because I asked her about it. She's has three girls. So I asked her "So you'd deny the transfusion and leave your girls without a mother?" .. She said "If that's what God's plan was, yes.." I was floored. So I asked,"So you'd essentially sacrifice your own life for a blood issue, thus leaving your kids without a mother and in doing so having them go to the very person you don't want them having contact with..?" (Note: She didn't want their father to see the girls..He had been abusive to my friend, their mother, which is why she left him..) .. She said,"If it was God's plan for that to happen, yes.."


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By Nancy Sullivan, Our 'Man' in Papua New Guinea
There's a Melanesian Spring blooming in Papua New Guinea, even if Spring doesn't really exist in this country of rainy and yet more rainy seasons. The Internet came late to us, and even then, only the arrival of the Irish billionaire Denis O'Brien and his mobile phone empire—Digicel—could kick off our telecoms revolution. In the last five years or so, Digicel has completely transformed the social media landscape in Papua New Guinea. Now with wireless hotspots, smart phones and new phone masts popping up all over, remote villagers who have never left their plot of ground can call their cousins in town, contact their members of Parliament, search for the market prices of coffee, scroll through the daily paper, and receive group emails about Occupy Wall Street.


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Hi fellow bk junkies
I thought it would be a good idea to participate more in the Forum since i think bk is the best game/mod i have played so far and because Tiger convinced me
My skills so far are average i guess. If you look for one more player in your games pls add me to your friendlist. I also wouldnt mind to team up with somebody and get better in 2v2. So if you are looking for a teammate pls contact me on steam!
Nedkil, UTC +01:00, PvP
Meet players to add to your Steam friend list and get games going.
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- Location: Paris, right under the Eiffel tower.
Re: Nedkil, UTC +01:00, PvP
Welcome on board!
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Greenpeace Philippines activists dressed as Sumatran tigers set up camp outside a Procter & Gamble (P&G) facility in Cabuyao, Laguna, South of Manila. The protesting tigers installed tree stumps and tents to show how P&G has wiped out their habitats and rendered them homeless due to company's lack of a No-Deforestation policy when it comes to sourcing palm oil for their products. Greenpeace is demanding Procter & Gamble to guarantee that its products become forest-friendly. 26-3-2014
© Jimmy Domingo / Greenpeace
133 - 144 of 5649 results.


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Sun sells two Constellation supers for $30m
Solar weather Down Under
Sun Microsystems may be keeping quiet as lawyers apparently work out the details of a sale to IBM, but the company has made one announcement: a $30m deal to sell two of its "Constellation" supercomputers to support weather forecasting and academic research in Australia.
Sun will install two complete Constellation systems, with more than 2,500 blade servers based on the impending "Nehalem EP" Xeon 5500 processors from Intel, which will be launched next Monday.
More than 1,500 of the blades will be installed at a data center at the Australian National University in Canberra, supporting various kinds of research across multiple universities in the country (mostly climate modeling and earth science), and more than 1,000 additional blades being installed at the Bureau of Meteorology in Melbourne to do weather forecasting.
Sun did not provide the feeds and speeds of the Constellation cluster, since the Nehalem EP chips are not yet announced, but Andrew Goodlace, acting director of Sun Australia-New Zealand, told trade rag AustralianIT that the peak performance of the two machines was 176 teraflops.
The details of the system were not announced, but it is likely that the two Constellation setups are based on a second-generation "Magnum" InfiniBand switch that Sun was previewing at the SC08 supercomputing show last November. At the time, John Fowler, general manager of Sun's Systems Group, gave us a preview of a Nehalem blade that packed dual two-socket Nehalem motherboards side-by-side, each sporting quad-data rate (QDR) InfiniBand ports (40 Gb/sec) coming right off the mobos.
The first generation of Sun x64 blades used in the Constellation setup used PCI-Express peripheral cards to link out to the InfiniBand switch. It is almost certain that the Aussies have put the new (and matching) QDR version of the Magnum switch at the heart of the two machines. This new switch, which has not yet been announced, has 648 QDR ports, compared to the 3,456 ports of the original Magnum switch (which ran at dual-data rate, or 20 Gb/sec, speeds). The system could be using the forthcoming "Genesis" hybrid disk and flash arrays that Sun has created for HPC customers, too.
Sun did say that the two Constellation machines sold to the Aussies would be running its HPC Stack, Linux Edition, which includes the Lustre clustered file system, ClusterTools for setting up and managing MPI-style clusters, and its Studio compiler tools, all atop Red Hat Enterprise Linux 5.2.
The National Computational Infrastructure HPC facility run by ANU currently has a 1,928 core Altix 3700 Itanium-Linux supercomputer plus an Altix XE supercomputer cluster with 1,264 cores; both machines are made by Silicon Graphics and both run Linux. The combined performance of these machines is 27.5 teraflops.
Sun announced the Constellation supercomputer in November 2007. It's the pet project that Andy Bechtolsheim, Sun's longtime chief technology officer, was working on independently on the InfiniBand switch and related blade servers at Kealia, which Sun bought in February 2004 to revitalize its x64 server business and make a stand in the HPC space. It is perhaps significant that last October Bechtolsheim stopped being a full-time employee at Sun and is now working at a startup called Arista Networks that is working on 10 Gigabit Ethernet switching and cloud computing products. Maybe Sun should have just bought Arista and made the jump to Ethernet. It may be too late for that now, however, with IBM circling. ®
Sponsored: Beyond the Data Frontier


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Benjamin William Bova (born November 8, 1932) is an American science fiction author and editor.
Bova was a technical writer for Project Vanguard and later for Avco Everett in the 1960s when they did research in lasers and fluid dynamics. It was there that he met Arthur R. Kantrowitz later of the Foresight Institute.
In 1971 he became editor of Analog Science Fiction after John W. Campbell's death.… (more)


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So Very Much Card
SUPPLIES: Cardstock: (white, kraft, Simply Chartreuse) Papertrey Ink Rubber stamp: (leaf from Funky Four set) Stampin' Up! Clear stamp: (sentiment from Mat Stack 1 Collection set) Papertrey Ink Dye ink: (Tangelo) Tsukineko Pigment ink: (Fig) Impress Rubber Stamps; (Moss Green) Clearsnap Accent: (yellow button) Wal-Mart Fibers: (natural jute twine) Papertrey Ink Die: (scalloped border) Papertrey Ink Finished size: 3" x 5 1/2"
1 Make card from cardstock.
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Forrester Research is seeing a flagging interest in virtual desktop infrastructure (VDI) deployments by IT organizations.
At least that's true in terms of the projected deployment plans of survey participants. Just eight percent of IT decision-makers in North America and Europe said that they had plans to implement VDI and/or hosted desktops, according to a fourth-quarter 2012 Forrester Research report. That eight percent figure remained unchanged from a Q4 2011 Forrester study.
Interest in VDI didn't seem too high among Forrester's study participants, and it has declined year over year. About a one fourth (24 percent) of respondents were interested in VDI with no plans to deploy it, according to the Q4 2012 study. That figure represents a decline from the 33 percent showing interest in VDI in Forrester's Q4 2011 study.
Such results led Forrester Research Senior Analyst David Johnson to wonder whether interest in VDI hadn't peaked. However, he hypothesized that VDI could get driven somewhat by employee demand for the bring-your-own-device (BYOD) trend. A Forrester Q3 2012 study found that interest in desktop virtualization and application virtualization technologies was high at 53 percent of respondents when Forrester asked about using those technologies to support mobile workers.
Johnson suggested that technology limitations and high costs have held back VDI deployments so far. The enabling technologies were just "coming of age" in 2009, he argued in a blog post, and VDI is still considered to be expensive to deploy today, particularly with regard to back-end infrastructure costs.
On the bright side, Johnson pointed to innovations such as Nvidia's Virtual GPU solution to enable richer graphics on mobile devices. For companies with massive files to serve up, VDI becomes a more practical solution for mobile workers, he argued. Citrix is ramping up infrastructure to better support desktop-as-a-service providers as well, he argued.
Meanwhile, VDI expert and former Microsoft MVP Brian Madden feels that the year 2013 is bringing two technical solutions will help to foster VDI deployments. The first improvement is the use of persistent disk images, which has been expensive to deliver so far. About 20 companies now offer that technology, according to Madden. The second improvement is Nvidia's Virtual GPU solution, which supports higher quality graphics delivery without the bandwidth hit, he explained in a blog post.
Neither Madden nor Johnson sees VDI as a less expensive way of delivering desktops. Instead, it's a solution for some companies, and perhaps might get pushed a little by the BYOD trend. Otherwise, not too many companies seem to have plans for VDI, at least in the near term.
About the Author
Kurt Mackie is senior news producer for the 1105 Enterprise Computing Group.
When the touchscreen on your Windows 10 laptop goes bad, there's no reason to throw that baby out with the bath water.
Microsoft on Thursday announced a preview of remote authentications into Windows-based Azure virtual machines (VMs) using Azure AD credentials.
Microsoft is promising to deliver a smaller container size and improved PowerShell performance with its next release of Windows Server.
Microsoft on Tuesday announced a "limited preview" release of Microsoft Teams for certain Linux desktop operating systems.
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Several members here bought the Hickory Nut templates, so I thought I'd post a tutorial on how to make the blocks. Below is a pic of a table topper I made using the Small template set, but the same general construction methods apply if you're making the Small, Medium, or Large blocks.
I've got 26 pics to show, so bear with me while I get all the steps posted!


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Tree of Love
Blossoming in the distance,
Is a tree full of love.
Planted by two pairs of hands,
Who hold dreams and hopes from above.
But the only way to reach those desires,
Is by growing strong to keep living.
Their roots of love keep them patient with time,
When the world forbids them no longer seeing.
But there is no need to worry,
Their hearts are safe and protected
From doubting emotions and depressions.
For the day will come, those feelings will stand corrected.
Because once a seed is planted,
The only way to grow is up and above.
Their hearts are committed to one another forever.
And their tree, throughout the years,
will become stronger and stronger,
with Love.