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Friday, July 31, 2015
Gazpacho: A Classic Spanish Summer Soup
Gazpacho is the perfect soup for serving ice cold during the hottest days of the summer. A classic Spanish dish, Gazpacho is both simple and delicious. Full of ripe summer garden vegetables, this chilled tomato-based soup is an ideal choice for a simple lunch or light starter on a warm summer evening. Just be sure to make it a little ahead of time so that the flavors have time to mingle and develop. Best of all — it doesn't require any cooking!
Serves 6-8
4 ripe tomatoes, peeled and chopped
1 32-oz bottle V8 juice
2 cups cucumber, peeled, seeded and coarsely chopped
1 1/2 cups chopped green bell pepper
1 1/4 cups finely chopped Vidalia onion
1 cup fresh basil
1/3 cup red wine vinegar
1/4 tsp Worcestershire Sauce
Tabasco to taste
3/4 tsp salt
1/2 tsp pepper
In a food processor, purée half the above vegetables and about 1-2 cups of the V8 juice. Transfer to a large bowl, then add the rest of the chopped vegetables and V8 juice. Add 1/3 cup of red wine vinegar, Worcestershire Sauce, salt and pepper to taste, plus Tabasco Sauce to your liking. Mix well and chill for one to two hours before serving. Serve with some homemade croutons and a dollop of sour cream.
Thursday, July 30, 2015
Quinoa with Cucumber & Carrot with Peanut Dressing
Low in fat and a good gluten-free source of protein, iron, fibre and vitamins, Quinoa is easy to prepare and tastes terrific, especially when combined with a colourful and crunchy selection of diced cucumber, shaved carrots, fresh cilantro and for an exotic touch — a delicious Indonesian-inspired Peanut Dressing. Rich and creamy with a touch of heat, this simple sauce of peanut butter, lime juice, soy sauce, brown sugar and Thai red curry paste can be whisked together in minutes and would be equally sensational over cold noodles or as quick dipping sauce for Vietnamese-style summer spring rolls.
Quinoa with Cucumber & Carrot with Peanut Dressing
Serve 4
2 cups cooked quinoa, cooled
1 cup shredded carrot
2 cups English cucumber cut into slices then quartered
1 small bunch fresh cilantro, chopped
Peanut dressing:
1/3 cup creamy peanut butter
3 tbsp hot water
3 tbsp fresh squeezed lime juice
1 tbsp soy sauce
2 tsp brown sugar
2 tsp Thai red curry paste
1/4 tsp salt, or to taste
1/8 tsp black pepper
Cook the quinoa according to package directions and place in a large mixing bowl to cool. Once the quinoa is cool, add the carrot, sprouts, red pepper, cucumber and cilantro. Whisk the dressing ingredients together in a small mixing bowl then pour over the salad ingredients and mix well to combine.
Wednesday, July 29, 2015
Eastern Mediterranen Tabbouleh Salad
Healthy, delicious and low carb, Tabbouleh is an Eastern Mediterranean dish that's traditionally enjoyed as part of mezze, or appetizers, eaten before a meal. Originally from the mountains of Syria and Lebanon, tabbouleh is one of the most popular salads in the Middle East, and comes from the Arabic word 'mtabeleh', which means 'seasoned', implying that the dish comes alive with the salad's flavourful seasonings. In Lebanon, regional and family recipes vary widely, but the consensus remains the same: if the salad isn't heavy on parsley, it's not tabbouleh.
Characterized by the colours of the Lebanese flag – green, white and red — tabbouleh is traditionally made with bulgur, ripe tomatoes, zesty parsley and fresh mint, with a simply dressing of olive oil, lemon juice and salt. Low in fat and high in fiber, essential nutrients and complex carbohydrates, tabbouleh's primary ingredient is bulgur, which are wheat kernels that have been steamed, dried and crushed, and are available in various grinds: coarse, medium and fine. Like hummus, baba ghanouj, stuffed grape leaves and other delicious mezze of Arab cuisine, Tabbouleh Salad is firmly entrenched as a popular and healthy addition to North American cuisine.
Eastern Mediterranen Tabbouleh Salad
Serves 8
1 cup medium bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
3 tsp Maldon sea salt
1 cup scallions, with green ends, finely chopped
1 cup mint leaves, finely chopped
1 cup flat leaf Italian parsley (about 1 bunch), finely chopped
1 english cucumber, peeled, seeded, and diced
2 large ripe tomatoes, finely chopped, or 2 cups cherry tomatoes, quartered
1 tsp freshly ground black pepper
Place the bulgar wheat in a large bowl and add boiling water, lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand for 1 hour at room temperature. Once the bulgar wheat has absorbed all of the water, add the scallions, mint, parsley, cucumber, tomatoes, remainder of salt and the pepper. Season to taste. Serve at room temperature or chill for at least 1 hour to serve cold.
Tuesday, July 28, 2015
Orange & Lemon Poppyseed Bread with Citrus Glaze
Bursting with flavour, and infused with the sweet, slightly tart flavour of fragrant orange and lemon peel, melted butter and studded with poppy seeds, this classic Orange & Lemon Poppyseed Bread recipe is a tea time favourite. Fresh coarsely grated lemon and orange zest looks like confetti sprinkled throughout the loaf, and as the bread bakes, permeates the kitchen with an intoxicating aroma of warm butter and fragrant citrus scent, making it pretty hard to resist. The crowning glory is the sweet sugary orange-lemon glaze that's brushed over the cake while it's still warm, infusing the bread with a sweet and tangy citrus flavour that will keep it moist and delicious for days. So if you're needing a little taste of summer, this light and luscious Orange & Lemon Poppyseed Bread will definitely add some sunshine to your day.
Orange & Lemon Poppyseed Loaf with Citrus Glaze
Makes 1 loaf
3 large eggs
2 tsp pure Vanilla extract
1/4 cup whole milk
1 1/2 cups all-purpose flour, sifted
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 tbsp coarsely grated lemon zest
1 tbsp coarsely grated orange zest
3 tbsp poppyseeds
13 tbsp unsalted butter, softened
Orange-Lemon Syrup:
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2/3 cup granulated white sugar
Preheat the oven to 350˚F. Butter and flour the bottom and sides of a loaf pan. Line the bottom of the pan with parchment paper and butter and flour the paper. In a small bowl, whisk together the eggs, vanilla extract, and milk, then set aside.
Using an electric mixer, beat the flour, sugar, baking powder, salt, lemon zest, orange zest and poppy seeds until well combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. Scrape down the sides of the bowl and add the remaining egg mixture and beat well.
Pour the batter into the prepared pan and bake for about 55-65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. When the bread is done, remove from the pan and place on a wire rack to cool slightly.
To make the lemon orange syrup, place the sugar, and fresh squeezed lemon and orange juice to a small saucepan and bring to a boil over medium heat. Cook until the sugar is dissolved, stirring constantly.
Pierce the warm loaf all over with a toothpick, then brush the top of the loaf with about half of the hot lemon syrup. Brush the remaining syrup onto the bottom and the sides of the loaf. Let the lemon loaf cool before wrapping and storing overnight, to allow the lemon syrup to penetrate the loaf.
Monday, July 27, 2015
Watermelon & Feta Skewers with Fresh Basil
Light, fresh and colourful, this pretty appetizer is a bite-size adaptation of the summertime classic. As improbable as it might sound, the combination of watermelon, feta and basil is utterly fantastic, both savoury and refreshing at the same time. Equally fragrant topped with fresh basil or mint, these skewers are bright and healthy hors' d'oeuvre for any warm weather gathering.
Watermelon & Feta Skewers with Basil
Makes 20 appetizers
1/4 small seedless watermelon, cut into 1-inch cubes
20 fresh basil or mint leaves
6 oz feta cheese, sliced into 1″ x 1″ x 1/4″ squares
1/8 cup Balsamic Glaze
Place each cube of watermelon on a clean surface and top with a piece of feta followed by a basil leaf and skewer each stack with a decorative toothpick. To serve, arrange all of the skewers on a platter and drizzle with a little Balsamic Glaze, to taste.
Friday, July 24, 2015
Spring Pea & Asparagus Salad with Shrimp & Chioggia
Spring Pea & Asparagus Salad with Shrimp & Raw Chioggia Beets
Serves 2
1 1/2 cups fresh peas from the pod
2 cups sugar snap peas, trimmed
12 asparagus spears, trimmed
16 large shrimp, peeled and deveined with tails on
1/4 Chioggia beet, thinly sliced and julienned
1 tsp hot chilli or sesame oil
1 tsp olive oil
1 tbsp butter
1 tbsp chopped fresh mint
1 tbsp chopped fresh chives
In a medium bowl, marinate the cleaned shrimp with a teaspoon of hot chilli or sesame oil and toss well to coat. in another bowl, toss with asparagus with a little oil olive to coat, and set aside.
Preheat an outdoor grill to medium high. Place the shrimp and asparagus on the BBQ and grill until the shrimp are opaque and the asparagus is lightly charred.
Meanwhile, using a small pot with fitted steamer basket, pour enough water into the pot to cover the peas and fill the steamer basket with the sugar snap peas. Bring the water to a boil and place the peas in the boiling water, and set the steamer basket with the sugar snap peas on top. Cook until the peas are tender, about 5 minutes. When done, pour all of the the peas into a colander to drain, then return to the pot with some butter and chopped mint. Cover and set aside.
To serve, place the peas and asparagus on a decorative platter and top with the grilled shrimp. Garnish with the sliced raw Chioggia beets and finely chopped chives.
Thursday, July 23, 2015
Silver Palate: Linguine with Basil & Walnut Pesto
Italians have long used walnuts for pesto, as they lend a rich earthiness to the sauce. This foolproof recipe from my treasured dogeared copy of The Silver Palate Cookbook by Julee Rosso and Sheila Lukins, quips that this sauce is "more Mastroianni than DeNiro: suave, mellow, even elegant. Walnuts and heavy cream add sophistication to the basil-garlic duo — a pesto that is equally at home on pasta, fluffed into hot rice or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités". This Basil & Walnut Pesto is simply sensational with linguine as a satisfying entrée or small first course portion to begin an Italian themed dinner.
Basil & Walnut Pesto Linguine
Serves 4
Recipe courtesy of The Silver Palate Cookbook
1 pound linguine or fettucine
1/2 cup heavy cream
1 cup pesto
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano or Romano cheese, optional
Pesto: (makes 2 cups)
2 cups fresh basil leaves thoroughly washed and patted dry
4 good-size garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup best-quality olive oil
1 cup freshly grated imported Parmigiano
1/2 cup freshly grated imported Romano
salt and freshly ground black pepper, to taste
Combine the basil, garlic and walnuts in the bowl of food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover with a thin film of olive oil on top, until ready to use; freezes well.
Bring 4 quarts of salted water to a boil in a large pot. Add the linguine and boil until tender but firm. Stir in 2 tablespoons of hot pasta water and heavy cream into 1 cup of the pesto. Drain the pasta in a colander and return to the hot pot. Stir in the pesto and toss well to combine. Serve immediately in warm pasta bowls and garnish with additional pepper or cheese, if desired.
Wednesday, July 22, 2015
Roasted Beet & Arugula Salad with Nuts and Berries
I am hopelessly addicted to roasted beets. Added to a summer salad or served over a bed of homemade hummus and a dollop of Greek yogurt, these jewel-toned wonders are as healthy as they are beautiful and delicious. Roasting the beets intensifies their natural sweetness, and become the perfect foil with spicy peppery arugula. Taking advantage of our crop of homegrown arugula this summer as well as fresh ontario wild blueberries, this colourful summer salad is delicious on it's own or as part of an al fresco lunch.
Roasted Yellow and Red Beet Arugula Salad with Walnuts & Blueberries
Serves 8-10
3 red beets
3 yellow beets
6 cups of arugula
1/2 cups shelled walnuts
1/2 cup wild blueberries
2 tbsp chopped chives
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper, to taste
Maldon salt, for garnish
Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the centre. Allow them to cool, then using plastic gloves, peel the skins off. Cut the beets into small wedges and place the red and yellow beets in 2 separate bowls.
To make the vinaigrette, add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. To serve, toss the arugula with some vinaigrette then place on a large decorative platter then arrange the beets overtop and garnish with walnuts, blueberries and chopped chives. Drizzle with a little more vinaigrette before serving and a sprinkle of Maldon sea salt for extra zing.
Tuesday, July 21, 2015
Yotam Ottolenghi's Sensational Cauliflower Cake
One of my favourite vegetarian entrées inspired by a recipe from Yotam Ottolenghi's cookbook 'Plenty More', this spectacular dish is part of his ongoing campaign to give cauliflower some well-earned glory. Ottolenghi's light and wonderfully flavourful Cauliflower Cake is similar to a Spanish tortilla, but what makes it unusual is the addition of almost a dozen eggs, baking powder and the quantity of flour. The finished dish is rather like a firm omelet that slices like a cake, but instead of being humdrum, as baked egg dishes can often be, the addition of a whole head of cooked cauliflower, sautéed red onion, grated parmesan cheese, ground turmeric, minced rosemary, fresh basil — and Ottolenghi's ever-so-clever touch of baking it all in a springform pan lined with black sesame seeds — makes this a deliciously unique and completely addictive dish. Kept chilled, Ottolenghi's saffron-hued onion-speckled Cauliflower Cake tastes even better the next day, if you can wait that long!
Ottolenghi's cookbook 'Plenty More'
Cauliflower florets simmered in boiling water for 15 minutes then drained in a colander
Diced red onion, fresh rosemary and olive oil sautéed for 8 minutes then allowed to cool
8 large eggs whisked then chopped basil added to the bowl
Flour, baking powder, ground turmeric, salt, pepper and grated parmesan cheese
The flour and cheese mixture is added to the sautéed onions and mixed to combine
The tender cauliflower florets are then added to the batter
The mixture is gently tossed so that most of the florets remain whole
The batter is poured into a pre-greased springform pan that was coated with black sesame seeds, and patted down so the mixture is well distributed then topped with finely sliced red onions
Baked at 350°F for 45 minutes, the Cauliflower Cake can be enjoyed warm from the oven or at room temperature the following day
Cauliflower Cake Ottolenghi
Serves 8
Recipe courtesy of Yotam Ottolenghi
1 medium cauliflower, about 1.5 lb
1 large red onion, peeled
1/2 cup olive oil
1/2 tsp finely chopped rosemary
10 medium or 8 large eggs
2 tbsp chopped basil
3/4 cup plain flour
2 1/2 tsp baking powder
1/2 tsp ground turmeric
2 cups grated parmesan or pecorino
1/2 tsp salt
1/2 tbsp fresh ground black pepper
2 tbsp butter, melted for greasing
2 tbsp black sesame seeds
Heat the oven to 350°F. Break the cauliflower into medium-sized florets and put them in a pot with a teaspoon of salt, cover with water and simmer for 15 minutes until quite soft. Strain, and leave in the colander for a few minutes to cool and get rid of all the water.
While the cauliflower's cooking, prepare the batter. Halve the red onion and cut a few thin rings off the end of one side and set aside — these will go on top of the cake — coarsely chop the rest. Heat the oil in a pan and on a low heat, sauté the chopped onion and rosemary for eight minutes. Remove from the heat and allow to cool down. Once cool, whisk in the eggs then stir in the basil.
In a separate bowl, mix together the flour, baking powder, turmeric, cheese, 1 1/2 teaspoons salt and many grinds of black pepper, then add it to the egg mixture, whisking thoroughly to remove any lumps. Stir in the cauliflower very gently, so that most pieces remain whole.
Line the bottom of a 9-inch round springform pan with parchment paper, and brush the sides generously with butter. Pour the sesame seeds into the pan and roll them around so that they stick to the sides, tipping out those that don't adhere. Pour in the cauliflower batter, arranging the reserved onion rings on top, and bake in the center of the oven for 45 minutes, until golden brown and set.
To remove the cake, gently release the springform pan so that the seeded crust remains intact. Serve warm or at room temperature with a lovely lentil salad.
Monday, July 20, 2015
Lentil Salad with Roast Tomato, Red Onion & Cilantro
Inspired by Yotam Ottolenghi's recipe for Castelluccio Lentils with Tomatoes and Gorgonzola from his award-winning cookbook 'Plenty,' I created this modified version of his inspired masterpiece, while still retaining the spirit and exceptional flavour of the original dish, but eliminating some of the needless extra calories. Instead of adding soft and sinful morsels of high-fat Italian gorgonzola cheese, a generous dollop of thick and creamy low-fat plain Greek yogurt crowns the salad in its place. Still, flavour still reigns supreme with a magnificent marriage of sweet oven roasted cherry tomatoes, marinated sliced red onions, fresh chopped cilantro and heart-healthy low calorie lentils, all dressed with a fragrant dressing of garlic, cumin and olive oil. Simple and delicious, this dish tastes as sensational as it looks.
Lentil Salad with Roasted Tomatoes, Red Onion & Cilantro
Serves 6
1 19 oz can lentils, rinsed
Juice of 1/2 lime and 1/2 lemon
1 tbsp white wine vinegar
1 red onion, thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove, crushed
1/4 cup chopped cilantro
12-16 cherry tomatoes, halved and roasted
1/8 cup olive oil
1 cup Greek yogurt, as garnish
Preheat the oven to 400°F. Toss the tomatoes together in a large bowl with 1/8 cup of olive oil, salt and pepper, and toss to coat. Place the tomatoes, cut side up, in one layer on a foil-lined baking sheet and roast for 45 minutes, until the tomatoes are soft and lightly caramelized. Remove from the oven and allow to cool. This can be done a day before.
Mix the lemon and lime juice, vinegar and a pinch of salt in a small bowl, then add the sliced onion rings and toss to coat. After 10-15 minutes the onions will soften and turn pinkish. Whisk in the oil, cumin and garlic to the onions, then add the lentils, cilantro and roasted tomatoes. Season to taste with salt and pepper, and combine the salad well. Serve in a decorative bowl and top with a crown of plain Greek yogurt and garnish of chopped cilantro.
Friday, July 17, 2015
Tomato and Zucchini Tian with Fresh Thyme & Feta
A classic French Provençal dish of baked seasonal vegetables, this Tomato and Zucchini Tian with fresh thyme from the garden, captures all of the colourful flavours of summer. Simple and delicious, this dish is also low in calories. Traditionally, a summer vegetable tian can feature any variety of layered vegetables, herbs and cheeses from bright green and yellow zucchini and small potatoes to plump purple eggplant and plum tomatoes. Layered and baked, this recipe showcases summer's best — fresh zucchini and tomatoes from the St. Lawrence Market with some fresh thyme from our garden. Topped with a little grated Pecorino, this decorative gratin-style tian is one of my favourite summer recipes, and is as healthy and delicious as it looks.
Tomato and Zucchini Tian
Serves 4
3 tsp olive oil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 medium zucchini, thinly sliced
3 plum tomatoes, thinly sliced
1/4 cup fresh Parmesan, Asiago, Feta or Gruyere, grated
4 sprigs of fresh thyme
Heat the oven to 400°F. Brush a small baking dish with 1 teaspoon of the oil. Combine the dried thyme, salt and pepper together in a small bowl. Arrange half of the sliced zucchini in the baking dish and sprinkle with about 1/3 of the thyme mixture. Top with the tomatoes and sprinkle with half of the remaining thyme mixture, then top with the remaining zucchini and thyme mixture. Drizzle the composed tian with remaining 2 teaspoons of olive oil, and sprinkle with the cheese. Scatter the fresh thyme over the tian and bake until the vegetable are tender and the cheese has melted, about 30-40 minutes. Serve warm.
Thursday, July 16, 2015
Arancini Di Aragosta: Italian Lobster Rice Croquettes
Arancini which resemble 'little oranges' — arancia means 'orange' in Italian and 'arancini' is the diminutive — are a Southern Italian specialty made with risotto that has been formed into little rice balls, coated with an egg wash, dusted in breadcrumbs and finally deep fried to a golden perfection. Aranacini are often filled with little nuggets of mozzarella, so that with the first bite, a gooey melted centre is exposed. A classic Italian snack, I was first introduced to Arancini while in Venice a few years ago. Having made a fabulous Lobster Risotto the other day, I had some leftovers and as they say, "When life throws you Risotto, make Arancini!"
Arancini Di Aragosta (Lobster Arancini)
Makes 12 croquettes
2 cups of leftover Risotto
2 oz mozzarella, cut into 1/8" cubes
1 cup breadcrumbs
1 egg, whisked
vegetable oil
Form the risotto into bite size balls and with your little finger, poke a hole into the centre, stuff it with a small cube of mozzarella and reshape. Whisk an egg is a small bowl and set aside. Place the breadcrumbs in another bowl. Coat each risotto ball in the egg wash, then roll in the breadcrumbs. Heat some vegetable oil a saucepan over medium-high heat, and once a leftover piece of breadcrumb sizzles, the Arancini are ready to be fried. Using a small spatula or slotted spoon, roll the Arancini in the oil until they are golden brown, about 2-3 minutes. Remove them from the oil as they're done, and dry on paper towel. Serve immediately with an ombra, or glass of wine, as they do in Venice!
Wednesday, July 15, 2015
Royal Quinoa with Ginger, Cucumber & Cranberries
High in protein, low in fat and full of vitamins and minerals, Quinoa is easy to cook and tastes great, especially when combined with a colourful and crunchy selection of diced cucumber, dried cranberries, slivered almonds, fresh mint and some surprising Japanese-inspired flavours: pickled ginger and Wafu Light Sesame Vinaigrette. A smooth and creamy sesame dressing, Wafu Light has 43% less fat than Wafu's Original Sesame dressing, at just 40 calories per tablespoon, contains no colours or artificial flavours, is cholesterol-free, is low in sodium and is also peanut-free. More importantly — it's delicious!
Royal Quinoa with Pickled Ginger, Cucumber & Dried Cranberries
Serves 6
1 cup red and white quinoa
1/2 english cucumber, finely diced
1 cup slivered almonds
1 cup dried cranberries
1/4 cup pickled ginger, diced
1/8 cup pickled ginger juice
1 tbsp fresh mint, finely chopped
1/2 cup Wafu Sesame Japanese vinaigrette
Add the quinoa and 2 1/2 cups of water to a pot. Bring to the boil and then reduce heat, cover and simmer for 15 minutes. The water will evaporate, much like rice. Let the quinoa cool for 10-15 minutes before scooping into a large bowl. Add the pickled ginger and juice and toss well. Then add the cucumber, almonds, dried cranberries and fresh mint, stirring until well combined. Finally, mix in the Wafu sesame vinaigrette and toss until combined. Adjust seasoning to taste and garnish with a sprig of fresh mint. Serve chilled or at room temperature.
Tuesday, July 14, 2015
Moules Marinière with Leeks, Thyme & Cream
Wine, cream, and butter — the holy trinity of any devout epicurean. Together they produce a mighty potion rich enough to enhance any dish. One of my favourites is Moules Mariniere, a classic dish found in brasseries throughout the world. The essentials are simple: cook chopped leeks in an abundance of butter, add a dollop or two of white wine, lashings of parsley and a final flourish of light cream. Difficult? Hardly. Expensive? Not at all. Mussels are only $2.99/lb, but you'll need a reasonably good bottle of white wine, both for the broth and for quaffing afterwards. Moules is an easy dish that can be prepared in no time at all, and it's delicious, especially with a loaf of crusty bread to sop up the addictively delicious sauce. If you're feel sufficiently motivated, you can also make your own french fries for a traditional "moules-frites." Mon Dieu.
Moules Marinière
Serves 2
1 lb mussels, de-beard and kept chilled until using
2 leeks, rinsed and thinly sliced
1 handful of fresh thyme
1 cup white wine
1/2 cup heavy cream
4 tbsp butter
kosher salt and white pepper
3 tbsp fresh parsley, chopped
Crusty French bread, for serving
In a large heavy-bottomed pot with a lid, heat the butter over medium heat until melted. Add the leeks, season with salt and white pepper and sauté until translucent, about 5 or 6 minutes. Then add the wine and fresh thyme, and stir to combine. Once the wine is bubbling, add the mussels and give them a stir to coat. Cover and turn the heat up to medium-high, and continue cooking 4 to 5 minutes, or until the mussels have opened up. Those that haven't, you should discard. Add the cream and parsley, and give it all a good stir. Serve the moules in one large bowl or portion into two warmed dinner bowls. Ladle the sauce overtop and garnish with some additional chopped parsley. Be sure to mop up the sauce with a loaf of warm crusty bread — delicious!
Monday, July 13, 2015
Smooth & Creamy Salmon Mousse with Dill
This smooth and creamy Salmon Mousse looks especially festive when it's unmolded and garnished with sliced lemon, dill and an olive slice for the eye! Okay, maybe it's a little retro, but fish molds seem to have made a real comeback. And because it's made without whipping cream or mayonnaise, it's low in fat and calories, and the flavour is unbeatable.
Simply mix together some chopped dill, minced onion, lemon juice, yoghurt and sour cream with some dissolved gelatin, and chill until almost set; then combine it with two cans of sockeye salmon and pour into any type of mold you prefer. For a cocktail party, a traditional fish-shaped mold or small terrine works very well, but also small single serving ramekins make an elegant choice for personal Salmon Mousse appetizers, which can be served to guests nestled on a small bed of mixed greens, or served with little toast points. Light and delicious, this is a refreshing low-fat starter that requires little effort, and makes a tasty appetizer for a dinner party or Sunday brunch with friends.
Salmon Mousse with Dill
Serves 10-12
1 envelope unflavoured gelatin
1/2 cup water or clam juice
2 tbsp fresh dill, minced
2 tbsp yellow onion, grated
1 tbsp lemon juice
1 tsp salt
dash of Tabasco sauce
3/4 cup plain 2% yoghurt
1/2 cup sour cream
1/2 cup celery, finely chopped
2 8-oz cans sockeye salmon
In a small saucepan, sprinkle gelatin over cold water or clam juice; let stand until softened, about 5 minutes. Warm over medium heat until gelatin is dissolved. Let cool to room temperature. Stir in dill, onion, lemon juice, salt, Tabasco sauce, sour cream, yogurt and celery. Refrigerate until mixture begins to set. Remove the skin from the salmon, but not the bones. They're an excellent source of calcium. Mash the salmon with a fork or process in a food processor. Mix into gelatin mixture. Spoon into a 4-cup fish mold, or similar. Cover and refrigerate until firm, about 3 hours. To serve, unmold onto a serving platter and surround with crackers or fresh cut vegetables.
Friday, July 10, 2015
Streusel Tart with Raspberries, Plums & Blueberries
This gorgeous Raspberry, Plum & Blueberry Streusel Tart is a cross between a tart and a clafoutis, and is absolutely delicious. The sweet butter crust is made with ground almonds, flour, white and brown sugar, cinnamon, a little salt and 3/4 cups of butter, which are all blended together in a standing mixer fitted with a paddle attachment. The resulting crumble is pressed into the base and up the sides of a greased springform pan, then baked for about 20-25 minutes. Once the crust has cooled, chopped pitted plums, raspberries and blueberries are scattered along the bottom, although any combination of stone fruit and berries such as blackberries, strawberries, nectarines, cherries or peaches would be great too!
Raspberry, Plum & Blueberry Tart with Streusel Topping
Serves 6-8
3/4 cup unsalted butter - 1 1/2 sticks - chilled and cut into small pieces
1/3 cup blanched almonds
1 3/4 cups all-purpose flour, divided plus 1 tbsp
3/4 cup plus 2 tbsp granulated sugar
1/3 cup packed light brown sugar
3/4 tsp ground cinnamon
3/4 tsp salt
4 medium ripe but firm plums
1 cup raspberries
1 cup blueberries
2 large eggs, lightly beaten
1 large egg yolk
2/3 cup light cream
1 tsp grated nutmeg
Heat oven to 350°F. Grease a 9-inch springform pan with room temperature butter or olivina and set aside. Place the ground almonds in a food processor and pulse until medium fine.
Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumble begins to stick together, about 2 to 3 minutes. Press 3 to 3 1/2 cups of the crumble into the bottom of the prepared pan and to about 1 1/2 inches up the sides of the pan to form the crust. Set the remaining crumb mixture aside.
Transfer the crust to the oven and bake until it appears to be set, about 20 to 25 minutes, then set aside. Watch to ensure the crust doesn't burn.
Slice the plums in half, remove pits and slice into eighths. Scatter the raspberries, blueberries and sliced plums onto the cooled crust and set aside.
In a medium bowl, whisk together the remaining 1/4 cup flour + 1 tablespoon flour, plus 2 tablespoons granulated sugar. Whisk in the 2 eggs, egg yolk, cream, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and nutmeg, and mix until blended. Pour the custard over the fruit and sprinkle with remaining crumb mixture. Transfer the tart to the oven and bake until the custard has set and is slightly golden, 45 to 50 minutes. Let rest at least 25 minutes before cutting. Serve warm or at room temperature with a bowl of whipped cream, Greek yogurt or vanilla ice cream to be completely decadent. Yum-yum.
Thursday, July 9, 2015
Grilled Swordfish & Asparagus with Pesto Sauce
Moist, meaty and wonderfully succulent, Grilled Swordfish is one my favourite fish to 'throw on the barbie' — it's absolutely made for the grill. Usually sold as thick steaks, all swordfish needs is a simple marinade of fresh lemon juice, a little olive oil, salt, pepper and a few herbs for the natural flavours to sing on the tongue. Cook swordfish like you would a rare steak — use high heat to sear the outside, and let it stay a little rare in the centre. Generally I allow 8 to 10 minutes per inch, rotating the fish 90° every 2-3 minutes, which produces lovely sear marks and ensures the swordfish is perfectly cooked. Low calorie and nutrient rich, Swordfish is a heart-smart choice, and makes a delicious addition to your summertime grilling repertoire.
Grilled Swordfish & Asparagus with Pesto Sauce
Serves 4
4 1-inch thick swordfish steaks
1 lemon, zested, plus more for garnish
1 tbsp Ponzu sauce
1 teaspoon sesame oil
1 handful chopped cilantro, plus whole leaves for garnish
1 lb fresh asparagus, trimmed
Basil Pesto Cream Sauce: - Makes 3 cups
1 1/2 cups fresh basil leaves
1 cup grated Parmigiano-Reggiano
1/3 cup pine nuts
4 cloves fresh garlic, peeled
2/3 cups extra virgin olive oil
1 cup heavy cream
4 tbsp butter
1 cup low fat greek yogurt, optional
Place the basil, Parmesan, pine nuts, and salt and pepper to taste in a food processor to blend. While the machine is running, slowly drizzle in the olive oil and continue mixing until well combined. In a medium saucepan, heat the cream and butter over medium-low heat. Once warm, add the pesto and stir to combine. For a lower calorie option, substitute Greek yogurt instead of the cream and butter. It's as delicious and better on the waistline!
Stir together the lemon zest, ponzu sauce, sesame oil and cilantro in a shallow dish. Add the swordfish, turning to coat, and marinate at room temperature for 15-30 minutes. Place the asparagus in a large bowl and drizzle with one tablespoon of olive oil and season to taste with salt and pepper.
Preheat an outdoor barbecue to medium-high. Place the swordfish on the grill and cook for two minutes, then turn 90 degrees. Cook two more minutes more, flip the fish, and repeat. Midway, add the asparagus and grill about 5 minutes, turning frequently.
Transfer and arrange the asparagus on four warm dinner plates, top with the grilled swordfish and garnish with a generous spoonful of basil pesto cream sauce. Finish with lemon zest and fresh cilantro and serve immediately.
Wednesday, July 8, 2015
Pot de Crème au Chocolat with Grand Marnier
Although this marvelous dessert looks very sophisticated, don't be fooled by the posh name. It's nothing more than a custard really, and one of the easiest desserts you can make. Start with small, heatproof cups and good-quality European bittersweet chocolate such as Callebaut, Valrhona or Lindt. Then whisk eggs and sugar to warmed cream, melted chocolate, and Grand Marnier, and strain to get rid of any lumps. Baking the filled pots in a water bath provides the gentle, moist heat that the custards need to thicken properly. Luscious, creamy and intensely rich, this sexy chocolate baked custard makes the perfect little decadent dessert. Served in my mother's Royal Worcester Evesham pot de creme cups that she gave me a few years ago, they were the final elegant touch to classic French Pot de Crème au Chocolat.
Pot de Crème au Chocolat à Grand Marnier
Serves 6
3 egg yolks
2 tbsp extra fine fruit sugar
1 1/4 cup light cream
3 oz Lindt Intense Dark 85% Cacao chocolate, chopped
3 oz Lindt Intense Orange chocolate, chopped
1 tsp vanilla
1 tbsp Grand Marnier
Preheat oven to 325°F. Using a standing mixer, whisk the egg yolks, sugar and vanilla together until the yolks are pale and thick.
In a small saucepan, simmer the cream over medium heat until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat and add the chocolate, whisking until melted and well blended. Very slowly add the chocolate to the egg mixture, whisking constantly until the mixture thickens slightly, about 5 minutes. Mix in the Grand Marnier. Strain the custard through a fine mesh sieve into a large measuring cup with a spout — straining the liquid will remove any lumpy impurities. Blot foam from the top of the chocolate with a paper towel or skim with a spoon.
Place six pot de crème pots with lids or ramekins in a baking pan. Pour the chocolate mixture into the small cups, dividing it evenly, then add boiling water into the baking pan so the cups are half immersed. Cover the pots with their lids or the ramekins with a single sheet of aluminum foil. Bake until the custards are just set at the edges but still a little wobbly in the centre, about 15 to 20 minutes. They'll firm up as they chill.
Once they're cooked, remove the baking pan from the oven and place the cups on a wire rack, removing the lids or aluminum foil to let cool. Cover and refrigerate for at least 6 hours or up to 2 days before serving. Serve with whipped cream garnished with orange peel, shaved chocolate or simply sprinkled with some fleur de sel.
Tuesday, July 7, 2015
Tuna Salad with Onion Sprouts, Avocado & Tomato
Low calorie, low carb and a great source of Omega-3, this simple, light and delicious Tuna Salad recipe makes an easy weekday dinner paired with sliced avocado, hard boiled eggs and some fresh tomatoes. Topped with a mound of flavourful onion sprouts and dressed with a tangy vinaigrette, summertime dining doesn't get any easier, healthier or more satisfying.
Tuna Salad with Onion Sprouts, Avocado, Tomato & Eggs
Serves 2
10 oz canned tuna, drained and flaked
1/2 cup diced English cucumber
3 green onions, finely chopped
2 tsp fresh squeezed lemon juice
1 lemon, zested
2 tbsp fresh dill, finely chopped
1/3 cup mayonnaise or Greek yogurt
1/2 tsp salt
1/4 tsp black pepper
6 oz mixed greens
2 large eggs, hard boiled, peeled and halved
1 avocado, peeled and sliced
6 grape tomatoes, halved
1 package onion sprouts, for garnish
Maldon salt and fresh cracked black pepper
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar or lemon juice
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper and salt, to taste
Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper and salt to taste. Combine tuna, diced cucumber, green onions, lemon juice, zest, dill, mayonnaise, salt and pepper in a large bowl and stir well. Toss the mixed greens with some vinaigrette to taste, then arrange on 2 plates and top with a generous scoop of the tuna mixture. Top with a handful of onion sprouts and garnish with sliced avocado, tomatoes and hard boiled eggs. Season with Maldon salt and fresh ground black pepper to taste and drizzle with more vinaigrette if need.
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Sun, Jan 01
I'm trying to stay positive, this being the last year of life on Earth and everything. But I just watched Melancholia, and the depressed, glum sister handles the Apocalypse so much better than the hopeful, proactive sister. Too bad I upped my Prozac dosage. I'm going out like an asshole.
2011 was very busy and I'm grateful. I was lucky enough to get to be in some pretty terrific TV, movies, as well as getting to release my first book and fourth album. But the last few months of this year have been spent promoting and reminding the public of things I'd already finished, months and years ago. I wasn't working on new things, living a normal life so that the transcendent moments that creep up on you when you're in line at Pinkberry or stuck in traffic on the 405 can be folded into what you create. I'm fighting to get back to that for awhile. To wit:
I'm going to start doing a lot more sets, especially around Los Angeles. Way more stand-up, but not anything that anyone has to pay too much money for. I won't start touring until the late summer, when I've got the new hour, and can justify making anyone pay money to see me perform. Until then, there'll be a lot of UCB drop-ins, Improv drop-ins, a semi-regular residency at The Palace on Hillhurst Thursday nights, as well as Fake Gallery appearances. I'll try to announce as many of these as I can, but a lot of them will be last minute – maybe I'll Tweet the last-minute ones. But I really want to work up a whole new hour, and soon. I'm itchy to turn signal to noise. So here we go.
I'm writing a regular column for Spin magazine. Starting in March. 6 installments this year, about pretty much anything I want. I write better with a deadline than without one. And, speaking of that...
I've set a deadline on finishing the manuscript for my next book. I will drop it on my agent's desk on Wednesday, August 1st. I will be light in August. This is an arbitrary deadline, and I've pulled it out of thin air (with William Faulkner in mind, of course) but that's the one I've set. Let's see if I can stick to it. This next one's going to be all memoir, and go a lot deeper than the first. I'm very proud of Zombie Spaceship Wasteland, but I was too tentative jumping into the memory pool. I kept one foot out, safe in abstract humor pieces. The chapters I like the best are "The Victory Tour", "Peter Runfola" and especially "Ticket Booth." The working title, right now, is Film Fiend, but that will definitely change. Anyone got a better idea for the title of a memoir about a comedian who, in the mid-90's, slipped dangerously close to never leaving The New Beverly Cinema, seeing as many as eight films a day? That's the cinephiliac darkness I brushed against.
I will be in more movies and TV shows. I can't say what, right now. Two projects I'm developing – I won't say if they're movie or TV. One of 'em is pretty much a done deal at this point. And I've signed on to one film – I can't say which, or what my role in it will be. They've actually asked me to keep it quiet, and we're toying with the idea of not even crediting me, which would fit the story nicely. Also, there are three other films I completed last year which will come out in 2012 – one in which I'm the lead, one in which I have a co-starring role, and one in which I have a single scene.
Holy shit, this post is boring. And vague. Fuck it, I'll try to be funnier in Spin. And on here, in the future. Until then, I'm off to delete more Ugg Boot spam bot activity in the comment threads! Carpe diem!


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Hi Lin.. I just want to wish you joy and fair treatment so that life can be better to live even with our injuries and pain. I wish to find friends here where I live to hang out with and i believe it would be helpful to the moral being. Its hard with health care being to harsh upon us. Just be strong and keep yourself busy. Hey you take care, Sammy..
Don't let the craziness of the HC Parking thread get you down. We are in there scuffling with each other like it is a giant scrum, and really at the end of the day, we all get to park there, and it is the ABs we should be concerned about. Also, thanks for the supportive comment re gay pride. It's not always easy being open about sexuality. You never know what reception you will receive. Just the other day there was a nasty homophobic post in the Politics Forum. One supportive comment like yours means a lot and paves the way for others to be accepting as well. XX Nikki
Lin if needed this website can ferret out docs pretty well by all sorts of criteria
Hey lin was reading up on EDS and the "base"disease is a lot like a daily day for me with mine-which of the 6 versions do you have and EDS seems to be another genetic pain in the ass like my disease's.
Let's be friends, fellow EDSer!
I'm more involved with the hogs at the fair. My step sister works with kids with disabilities on horses. The stable and riding horses is part of their therapy.
I lived in the W. Lafayette area for 4 yrs while in college. I'm an IU fan though. I had to go to PU for my ag econ degree. I see your involved with animals?
Awesome! I love running into other hoosiers online. I'm originally from northwest Indiana, now living in Indianapolis for the past few years. I've literally worked my way down I65 continuously moving south lol. Its never been planned, just sort of happened that way due to changing jobs and housing situations.
Hi Lin. I'm a fellow hoosier like Duge from the Ft Wayne area.
Hey Lin, I'm from down at Mitchell. Nice to see another hoosier in here!!
Senior Member
Junior Member


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Paderborn, Germany: April 4, 2006
[About 600 devotees participated in the Harikatha Festival in Paderborn,
Germany from April 3-10, 2006. Devotees were from many different countries.
In an attempt to facilitate each devotee's being able to speak to
Srila Narayana Maharaja personally during those few days, each morning
there was darsana. One morning devotees from certain countries came,
and another morning devotees from certain other countries came. The
following transcription is an excerpt from one of those darsanas:]


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An experimental flock of whooping cranes has lost one of its youngest members to a Florida bobcat but could be on the verge of producing chicks in the wild for the first time.
An experimental flock of whooping cranes has lost one of its youngest members to a Florida bobcat but could be on the verge of producing chicks in the wild for the first time.
Six older cranes in the five-year effort to establish a migratory flock of the endangered birds between Wisconsin and Florida have formed into pairs and are being monitored closely for signs of nesting and breeding behavior, according to Operation Migration, the nonprofit group that has helped coordinate the project.
A Web update on the flock posted by Heather Ray, the group's director of operations, said a bobcat killed one of the cranes that were raised in Wisconsin last year -- just as some of the other cranes have been beginning their flight north.
Remains of the male crane were found not far from a winter pen at the Chassahowitzka National Wildlife Refuge near Tampa, Fla., she said.
Researchers expect the surviving 12 young cranes to soon begin their flight north, reversing the 1,200-mile route they followed when led by ultralight aircraft from central Wisconsin to Florida in the fall.
Officials said some of the older birds have already left their winter habitats to migrate north.
The fall migratory flights began in 2001, with ultralight aircraft leading young cranes from Necedah National Wildlife Refuge in Wisconsin to Chassahowitzka. The cranes that successfully make the journey then migrate north in the spring on their own.
Early last month, officials reported that one of the cranes hatched in 2002 had been found dead, also the apparent victim of a bobcat.
Operation Migration said at that time there were 46 whooping cranes in the eastern migratory population, including 29 males and 17 females. With the latest loss of the male crane, the number has been reduced to 45.
The only other migrating flock of whooping cranes has about 200 birds. They fly from Canada to winter on the Texas Gulf Coast.
The whooping crane was near extinction in 1941, with only about 20 left.
Source: Associated Press


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Reds erupt in eight-run seventh to claim set vs. Fish
Votto hits second homer in as many games; Choo reaches five times
CINCINNATI -- Even though he was getting on base in more than half of his plate appearances, there has been a constant buzz of worry in some circles that Joey Votto was in a hitting funk.
Votto was drawing walks -- a Major League-most 25 to be exact -- but where were the home runs? Where were the RBIs?
"I'm not concerned about the home runs," Votto said. "The Reds pay me to be good. That's all I try to do -- to be the best that I can. If I go through a little bit of a homer drought, I try to fill in with other things."
After this weekend, some of those rumblings might finally cease. During a 10-6 Reds win over the Marlins on Sunday, Votto homered for the second time in two games while going 3-for-5. He was 4-for-6 in Saturday's win.
If batting .328 with a .516 slugging percentage and .522 on-base percentage is struggling, 99 percent of the league's players would be happy to struggle like Votto.
"I told you everybody is going to worry about Joey more than we were, even Joey," Reds manager Dusty Baker said.
In April 2012, Votto batted .289 with two homers and 15 RBIs. In May, he batted .355 with six homers and 14 RBIs.
"If you can hit, you can hit. Sooner or later, you're going to start hitting," Baker said. "You don't just stop hitting. He's not old. He's not fat. And his eyes are still good. Most of the time when you stop hitting, your eyes go bad and you get fat around the midsection, your reaction gets slow and you get old. He's a long ways from any of those. He's going to hit."
Baker, whose club won three of four in the series and six of the last seven during the 10-game homestand, certainly is pleased that Votto's bat has heated up.
"I'm not going to lie, it's nice," the manager added.
With two outs in the bottom of the first inning against Marlins starter Alex Sanabia, Votto sent a first-pitch changeup over the plate into the right-field seats for his third homer of the season and seventh RBI. It was the first time he's homered in consecutive games since Sept. 10-11, 2011.
Votto, who missed six weeks last season after needing two surgeries to repair cartilage in his left knee, did not homer again after he returned in September -- which left him at 14 for the season. He hit 29 home runs in 2011 and 37 in 2010.
"So I have a track record of hitting home runs," Votto said. "The year before that, I spent 30-40 days on the DL, so I might have hit 30 that year also. Last year after getting hurt, I didn't hit a lot of home runs. I can understand the concern and the short-term thinking. But I'm healthy. I've told everyone I was healthy. I've told everyone I'm working through it. I don't feel obligated to hit home runs to quell everyone's concern."
In the third inning, Votto lined a one-out single to center field where Justin Ruggiano overran the ball for an error that scored pitcher Homer Bailey to make it 2-0.
Votto's impressive on-base percentage is only the second-best in the Majors, however. On the top of the list is teammate Shin-Soo Choo, who has a .523 OBP after reaching base in 11 of his last 12 plate appearances (four walks, two hit-by-pitches, three singles and two doubles).
Choo reached in all five plate appearances Sunday, including a pair of hit-by-pitches. He scored twice during the seven-run seventh inning that broke the game open after it was tied at 2.
"It's the first time in my career," Choo said of his recent clip of reaching safely. "I don't think about my numbers. Every pitch, I just focus. I don't want to lose any pitches."
"It's something special. That's just insane," third baseman Todd Frazier marveled. "Some people dream just to get that. Even when he gets hit by a pitch, he's on base. It's crazy. It's special. It's pretty cool."
Choo has been hit by a pitch a league-leading nine times, which is more than any other National League team this season. It's broken a 110-year-old club record for most hit-by-pitches in a month.
"You're not going to get on base 95 percent of the time. But he's done very well," Votto said of Choo. "I expect that to be a really big component of his games. I think that's the reason the front office got him -- to have a guy that gets on base consistently at the top of the order. He's definitely doing that."
The big rally in the seventh began with Choo's walk that put him on base for the fourth time of the day. Singles by Xavier Paul and Votto followed to load the bases.
Against Jon Rauch, Brandon Phillips lined a RBI single to right field, with an added run crossing on Giancarlo Stanton's third error of the series. Soon there was an RBI single to left field by Devin Mesoraco, and with two outs and the bases loaded, Todd Frazier blew it open with a three-run double off the top of the right-field wall. Batting for the second time in the inning, Choo laced a double to right field that scored Frazier.
Baker likes seeing Choo and Votto get on base regularly. But there is something else he'd like to see too.
"On-base percentage is good. But RBIs are better," Baker said. "If you can get all of it, that's better yet."


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Puerto Vallarta Information
Start Planning Your Mexico Vacation
Paradise Found: Puerto Vallarta
Tucked between the crystal-clear waters of Banderas Bay and the rocky terrain of the majestic Sierra Madres, Puerto Vallarta is Beach Eden. This escape haven is one of the most dynamic locales on the Gold Coast aka the Mexican Riviera. This dramatically beautiful area has inspired movies and has been the escape for ex-pats, artists and surfers. Generally, it's one of the best places on the planet to escape reality. It's also overflowing with gourmet cuisine, as well as music and culture. Whether it's chic, thrilling nightlife that serves up all the flavor and color of traditional Mexican culture, the hypnotizing beauty of the region, or the quaint, rustic ranch towns with shops galore, vacationing in Puerto Vallarta is nothing less than sunsational.
Other Destinations in Mexico
The Swiss Army Knife of Destinations: Mexico
Let's start with the east coast: Cancun's got an epic party scene. Cozumel is the mecca for diving and snorkeling. Moving to the west coast, if you're into adventure, head to Mazatlan to explore historic ruins or hit Ixtapa/Zihuatanejo for a similar vibe, but a bit more upscale. For those who want to escape into the wilds of nature, Huatulco and Mazanillo are your places to explore. Puerto Vallarta and Los Cabos have majestic mountains that kiss their beachy shores along with aahmazing golf courses, breath-stealing resorts and delicious beaches. But Los Cabos, situated at the tip of Baja, where the shimmering Sea of Cortez meets the Pacific, not only has a hip party vibe, it also has the iconic Los Arcos, where you can slow down and let the beguiling magic of Mexico wash over you.
El Awesome: El Malecon
During waking hours, the "Malecon" or boardwalk, is bursting at the seams with lots of activities, vendors, and fresh sea breezes flowing through the palms. You're smack dab in the heart of the city, which is a fun place to just hang, grab a cocktail–chillax. However, when the sun goes down on Sunday, get ready because things are about to get crankin'. The Sunday Night Festival is about to kick in. The promenade becomes electrically alive with vibrant street performers, a variety of vendors, hoppin' music and much more. Put on your party flip flops and join in.
Star Struck: Hollywood on the Gold Coast
It might seem a bit odd, but the Puerto Vallarta you see to today owes much of its roots to Hollywood. Here's why: Before the all the hoopla–the excitement, thrills and swanky resorts–Puerto Vallarta was just a small fishing village. It didn't offer much as a tourist spot, but it did have an aesthetic appeal because of its primitive, natural beauty, something that would look smashing on film.
Enter Elizabeth Taylor and Richard Burton and the famous filming in 1951 of "Night of the Iguana." It also didn't hurt that John Huston, the director, had a love for Mexico. Put all this together and bing, bang, boom, Puerto Vallarta became a thriving spot for silver screen darlings to vacay, as well as all the other gente the world over.
Nectar of the Gods: Tequila Time
Before the national beverage of Mexico became a party fav for raucous, booze-loving Spring Breakers, the rich heritage of tequila could be traced back to the ancient Mayans. Back then, tequila's milky-like predecessor was used to fuel their most sacred of ceremonies. Lucky for those who live in the region (and like to party), Puerto Vallarta has the ideal climate for the blue agave plant, so it's not surprising that the region is considered to be the birth place of tequila. With such a rich, tequila-drenched heritage, Puerto Vallarta attracts visitors who are psyched to tour the farms and distilleries, from which the cherished drink of Mexico is derived. Here's to you.
Ready Your Plastic: Shop 'Til You Drop
While Playa Los Muertos–Beach of the Dead–received its name from the many ancient battles between pirates and the native tribes, it's anything but scary or lifeless. These days, Playa Los Muertos is one of the most happenin', rockin' beaches in Puerto Vallarta and it has a little something for everyone. Want your hair braided or bargain jewelry? Got that. Local art or fresh seafood? Got that, too. Bring some cashola or your plastic and treat yourself. You only go around once.
Climate Cousins: Hawaii and Mexico
If you've ever been to Hawaii, you might have to pinch yourself when you arrive Puerto Vallarta to make sure you're really in Puerto Vallarta. The sub-tropical climate is often compared to Hawaii's. But it's not a freak accident. Puerto Vallarta is located on the exact same latitude as the Hawaiian Islands, so it's safe to say their climates are like sisters or cousins. With 300 sunny days a year, and that's a lot, this Mexican gem on the Pacific is a safe bet for peeps who don't want their much-deserved vacay to be rained out, and who want to stay a little closer to home base.
Puerto Vallarta Quick Facts
The main language in Puerto Vallarta is Spanish, but many in the tourism industry speak English.
The official currency is the peso, but USD is also accepted.
The standard electricity supply is 110 volts with two-prong outlets
All U.S. citizens must have a valid passport when traveling to and from Puerto Vallarta.
Drinking Water
To be safe, it is recommended to drink and brush your teeth with bottled water ONLY.
Time Zone
Central Standard Time (UTC/GMT -5 hours)
Peak Season
The peak travel season for the Puerto Vallarta runs from December to April.
|0.7 in.
|0.25 in.
|0.03 in.
|0.03 in.
|0.11 in.
|2.61 in.
|6.15 in.
|6.15 in.
|5.64 in.
|4.22 in.
|0.28 in.
|0.27 in.
*Historical averages.


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The Othello play begins in Venice where there is a wealthy, well ordered, well behaved community, controlled by strong laws and established conventions. The action moves to Cyprus, an unruly place with rough inhabitants, drunks and prostitutes, where crime and violence are the norm. See a map of Othello settings
Date written: 1603
Read the full original Othello text
Read Othello in simple, modern English
Genre classification: Othello is regarded as a tragedy.
Othello Characters: Othello is a Black general in the army of the Duke of Venice. He falls in lovewith Desdemona, the daughter of Brabantio, an influential senator, and secretly marries her. Othello's standard bearer, Iago, is a bitter officer who resents being overlooked for promotionin favour of another officer, Cassio, and vows revenge, both on Cassio and Othello.
Other characters are Roderigo, a Venetian who is in love with Desdemona and follows the army to Cyprus; Iago's wife Emilia; Bianca, a prostitute in love with Cassio; Gratiano, Brabantio's brother; Lodovico, a kinsman of Brabantio, and Montano, the governor of Cyprus. See a full list of Othello characters.
Themes in Othello: The play is concerned with jealousy, which is the main theme. The gullibility of Othello as a victim of Othello's manipulation is another major theme.
Other themes are deception – Iago uses countless deceptions of all the other characters andthe theme is comprehensively explored. Love is examined and there is a sense in which theplay can be seen as a tragic romance. And, as usual in Shakespeare, appearance and reality is well developed, with Iago's manipulations.
Othello Play Resources:
Othello characters
Othello Settings
Modern English Othello ebook
Othello movie reviews
Othello plot summary
Quotes from Othello translated
Famous Othello soliloquys translated
Essay about Macbeth


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To prevent clients from editing plugins and themes, you can disable the plugin and theme code editor for your websites.
- Log in to your Pro account. (Need help logging in?)
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- Select Disable the plugin & theme code editor and then click Save Changes.
Note: Changes to White Label settings affect all websites using this feature.


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Critical Thinking, Vol. 1, No. 2, Fall 2008
This issue explores how teachers can use primary sources to build students' critical thinking skills, preparing them for success in the 21st century.
More about this issue's theme
Primary Sources and Critical Thinking
In this feature article, the author links critical thinking and primary source-based instruction and reflects on how to successfully teach critical thinking using primary sources.
Research and Current Thinking
Summaries of and links to online resources-articles, research reports, Web sites, and white papers-that provide research and current thinking relating to the issue's theme.
Teacher Spotlight
Linda Egnatz, a high-school Spanish teacher in Frankfort, Illinois, uses primary sources to both promote critical thinking and deepen content knowledge.
Learning Activity – Elementary Level
In this activity, students use critical thinking skills to analyze and compare two versions of an important national symbol: the American flag.
Learning Activity – Secondary Level
Students will practice higher-order thinking skills through this activity by analyzing issues addressed in historical and contemporary political cartoons and using research evidence to form their own opinions.
TPS Quarterly Archive
Previous issues of the Teaching With Primary Sources Quarterly are available through this archive.


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George C. Brown
Fifty years ago this month, President John F. Kennedy was assassinated. Our junior high school principal, Mrs. Beckley, interrupted class that afternoon. She asked Miss Neaylon to step into the hallway. A few minutes later, they returned. Our teacher was quietly crying. Mrs. Beckley told us the President had been assassinated. We were stunned, bewildered, afraid, and, for some, in denial. Old enough to understand what had happened, we were too young to understand what it meant.
Sudden change can have the same effect on people, whether the change is marked by the milliseconds it takes for a bullet to travel 200 feet to kill a President or by the decades of precedent nullified by a court's decision.
org gbrown wisbar George C. Brown is the executive director for the State Bar of Wisconsin.
Six months before President Kennedy's death, astronaut L. Gordon Cooper was the first person to spend an entire day in space, orbiting the Earth 22 times. It was the last flight of the Mercury program. In 1963, it would be another four years before Lexis-Nexis became an experiment developed by the Ohio State Bar Association. Bill Gates was eight years old.
In 1963, lawyers wrote (or more likely, dictated and their secretaries typed) a letter and then waited a week or two for a response. Today, you type and send an email message and the response arrives in minutes or seconds. Modern fax machines, now little used, were not introduced until 1964 (the State Bar acquired its first one in the late 1980s). And in 1963, being out of range meant not being able to listen to the radio while traveling. Today, a lost signal means you can't talk on the phone or respond to an email (leading a recently retired friend to quip that retirement is a lot like vacation except you don't have to answer emails.) Although the cost of implementing essential new technologies continues to rise, more than office technology has changed in the practice of law.
Since 1963, we have seen the rise of mega-sized law firms and the demise of a few. But the vast majority of lawyers in private practice today still work in firms of five or fewer attorneys. Associate salaries were modest until they skyrocketed in the 1990s. With the great recession came a resetting of the profession. Law firms are hiring fewer new associates and monthly school loan repayments can equal mortgage payments, forcing more new lawyers to work a second job, hang out a shingle, or look for non-law employment.
"Fifty years seems like a long time. In terms of change, it is actually quite short. Think what the next 50 years will bring in the practice of law."
Many contemporary practice areas did not exist in 1963. Elder law and animal law are just two. Environmental law had its early beginnings in 1963 with proposed siting of the Storm King Mountain power plant in New York. The increasing complexity of the law (and its availability through electronic delivery) continues to challenge lawyers.
The relative monopoly on the practice of law that lawyers enjoyed in 1963 no longer exists. The first real change in Wisconsin began with the Dinger case in 1961, when the supreme court said real estate agents were allowed to complete standard forms. While fraudulently representing oneself as a lawyer has always been with us, the increase in recent years of competition from various incarnations of form filler services has required lawyers to reconsider how and what they practice. The latest variant is the creation of limited license legal technicians by the Washington Supreme Court. Some see this as threatening the practice; others as a harbinger of the future and an attempt to regulate what cannot be stopped, the practice of law by nonlawyers.
Fifty years seems like a long time. It is actually quite short. My mother was born one month after JFK. She is still alive today. Think what the next 50 years will bring in the practice of law.


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Ben Nye
Ben Nye Lumiere 18 Color Creme Colour Palette
Ben Nye Lumiere 18 Color Creme Colour Palette provide brilliant, luminescent coverage. Apply with a flat style brush onto clean, dry skin. Colors may be layered and blended directly on skin. Set with neutral powder or Final Seal spray.
- colors included:
- azalea (LCR-16)
- bronze (LCR-5)
- chartreuse (LCR-8)
- cherry red (LCR-155)
- cosmic blue (LCR-12)
- cosmic violet (LCR-17)
- gold dust (FW-1)
- golden apricot (LCR-18)
- ice (LCR-1)
- iced gold (LCR-2)
- indian copper (LCR-21)
- jade (LCR-10)
- persimmon (LCR-15)
- royal purple
- silver (LCR-4)
- sun yellow (LCR-6)
- tangerine (LCR-7)
- turquoise (LCR-11)
- Expect 250-1200 applications
- not refillable
- Size: 2.25oz. / 64gm.
Due to variations in viewers monitors, mobile devices and tablets, StageMakeupOnline cannot be liable for colors between online color and the actual product.
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Film: "One Night in Brooklyn" Explores TransAfrican Identity
The multi-cultural cast will bring to life characters of Nigerian, Ethiopian, Haitian, Afro-Latino, and African American backgrounds.
[Entertainment: Film]
Actress, Writer, "Directress" Esosa Edosomwan who was recently named a "Young African Visionary" by Obaasema Magazine and included in Applause Africa's list of "30 Most Intriguing Africans in NY" will be directing her first feature film, "One Night in Brooklyn."
The film is about a group of Brooklyn bohemians whose bonds of friendship and love are put to the test when they decide to throw a TransAfrican independence day party. The multi-cultural cast will bring to life characters of Nigerian, Ethiopian, Haitian, Afro-Latino, and African American backgrounds. "One Night in Brooklyn," an independent production, is set to launch a fundraising campaign online through Indiegogo.com on February 15, 2012 and has the goal of beginning production in July 2012.
"At the core of "One Night in Brooklyn" is the idea of the TransAfrican community," Esosa, who is a first generation Nigerian born in the United States, says. "I define the TransAfrican community as a group of people within the African Diaspora--who are not afraid to honor where they come from and let this inform how they express themselves where they are today. I realized how many others of varying
multi-cultural backgrounds shared similar experiences. This film is for the generation worldwide that is looking to consume content that reflects their experiences as TransAfricans living abroad."
Esosa's recent projects include the television pilots "Brooklyn Shakara," and "An African City," and roles in the independent films "Ma George," "Unguarded," "The Exposure," and "The Imperialists Are Still Alive." Her work as an actress has appeared on VOX Africa, BET, BET-J, and MTV and screened in numerous festivals and art circles worldwide including: Sundance Film Festival, Cannes Film Festival, International Film Festival Rotterdam, Milano Festival, the MOMA, and the Whitney Biennial.
In January 2012, Esosa debuted her one woman show "Hatshepsut" in Ithaca, NY as a part of the Actors Workshop of Ithaca Theater Company's season. As a filmmaker, Esosa has written and directed several short films including: "Simple As Blk & White," and "50 Bucks in Argentina," which was an official selection in the 2011 Cannes Film Short Corner, was MTV-U Film of the Week, and won Best Short at the Nigerian Entertainment Film Festival. She was handpicked by Hollywood Producer/Director Joel Schumacher as the winner of the filmmaker competition on the 2007 MTV-U reality show "Meet or Delete."
Esosa studied Directing, Producing, and Marketing Management at Columbia University and Textiles & Apparel Design at Cornell University. For more updates and to support the film find "One Night in Brooklyn" on Facebook: www.facebook.com/onenightinbrooklyn, and Twitter: @ONIBFilm.
For more information or to support the project:
Latest comments
- Ann GarrisonFebruary 22,2018 @ 08:03 PM
I think you have "Filtered HTML" turned on here. If you switch to "Full HTML," it will probably...
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Wednesday, January 23, 2013
Sports News
Ogilvy could add international flavor
By AP's Doug Ferguson
Send a link to a friend
[January 23, 2013]
(AP) -- Geoff Ogilvy of Australia has a chance to be a small part of history on the PGA Tour, even if he thinks history is against him.
Ogilvy is among five players on this year's 16-member Player Advisory Council who has been nominated to be a chairman of the PAC. The chairman serves one year before he is elevated to player director on the PGA Tour's policy board.
There has never been an international player serve on the board.
"I don't think I'll get voted in because I'm an international player," Ogilvy said Tuesday. "I guess there's more international players every year. I think their position -- the current board and Ponte Vedra, if you like -- think if the tour is 25 percent international players, maybe of the four player directors there might should be one that's an Americanized international. You can't just bring someone from another country and put them on the board. But once you've been on tour for a certain amount of time, you get a feel for it."
Roughly one-third of the tour now consists of international players.
Steve Stricker and Paul Goydos are in their final year on the board, so there will be two chairmen elected from the PAC. The other four candidates are Joe Ogilvie, Mark Wilson, Bo Van Pelt and Jason Bohn.
Ogilvy is respected among his peers for his clarity and his insightful thoughts on the game, particularly his outlook on golf course architecture and how courses are set up. He has served on the PAC a few times before, without any interest in being a chairman.
"It would be interesting to be on the board. This is an interesting time for the tour," Ogilvy said. "I'm not inclined that way, but I am interest in the operations of the tour."
The former U.S. Open champion, who also has three World Golf Championships to his credit, is not about to campaign for votes.
He's not even sure what players want in a chairman and future board member.
"I would have said at least 50 percent of the players don't mind who the board members are and really don't care about the operating of events. As long as they get $6 million to play for 30 times a year, they're happy -- and they like the way the courses are set up. That's pretty much the interest of half the tour. They don't go much further than that. They vote for their friends, I would think. That's how politics work in general, isn't it?"
TIGER AND TOM: Tiger Woods and Tom Watson are both Stanford alums and have won player of the year multiple times on the PGA Tour. They have never been particularly close, though they have a long history that dates to when Woods was still in elementary school.
That mainly involves Watson's caddie, though.
Woods was talking Tuesday about how his father took him to PGA Tour events when he was a kid, to Torrey Pines and Riviera, when he recalled a moment with Watson at Riviera in 1985. Watson's caddie was the late Bruce Edwards, who died of Lou Gehrig's disease.
"So No. 8, Tom snipes it to the left off the tee, and I'm right there," Woods said. "He hits it again, left of the green -- pin was back left. I'm up there ... He basically yelled at me saying,
'I moved you out of here once,' and basically moved me out of there twice. I just wanted to see, you know? Tom Watson. He sniped one, and sniped another one, and I happened to be right there on both of those shots. And Bruce let me know about it."
Many years later, is it safe to assume that some young fan watching Woods might have gone through the same experience?
CLINTON'S LESSON: Tom Watson gave former President Bill Clinton the best advice he ever received in golf -- and perhaps in politics, too.
Clinton last week at the Humana Challenge recalled the time he was in office and hosted the 1993 U.S. Ryder Cup team, when Watson was the captain and the Americans last won on European soil.
"The best political lesson I ever got from a golfer," Clinton said. "And practically the best political lesson I ever got from anybody."
[to top of second column]
Watson asked the president to grip a club, and immediately told Clinton that he was gripping it too tightly, a common mistake of average golfers. Watson showed him the proper grip, and Clinton was able to take the club out of his hands.
Then, Watson asked to see the grip again and focused on the position of his hands. And then came the lesson.
"He said, 'Golf is the way politics is,'" Clinton said. "'If your grip is too far to the right, you're going to get in trouble on the left. But if your grip is too far to the left, you're going to get in big trouble on the right.'"
As the laughter subsided, Clinton finished the lesson.
"The trick is for your grip to be just right," he said. "Worth remembering these days."
MASTERS RETIREMENT: Jim Armstrong was working for an accounting firm that had Augusta National Golf Club as one of its clients. Clifford Roberts was the chairman at the time, meaning that by extension, Armstrong will end his career having worked with every chairman at the home of the Masters.
Roberts died the year before Armstrong went to work for the club in 1978, and a year later, he became the director.
After serving directly under the last five chairmen -- William Lane, Hord Hardin, Jack Stephens, Hootie Johnson and Billy Payne -- Armstrong is retiring this year after 35 years as what amounts to the highest-ranking person at the club who is not a member.
"Jim Armstrong has given Augusta National Golf Club more than three decades of exceptional vision, impressive leadership and outstanding service as our executive director," Payne said. "Jim has certainly earned and deserves his retirement. As a consequence of his longtime commitment, he is leaving a permanent and positive impression upon the legacy of Augusta National, its membership and the Masters."
Will Jones was appointed to the new executive director. Jones has worked under Armstrong since 1993 and currently is senior director of business affairs.
"My career at Augusta National Golf Club has been one of remarkable good fortune, and my affection for this wonderful place is immeasurable," Armstrong said. "It is nearly impossible to put into words the privilege I have experienced in serving the club."
DIVOTS: This will be the final year the U.S. team for the Presidents Cup is decided by PGA Tour earnings. The 2015 team will be determined by FedEx Cup points. ... LPGA Tour commissioner Mike Whan takes over for USGA executive director Mike Davis has chairman of the World Golf Foundation for 2013. ... Jeremiah Wooding has been awarded a special exemption for the Northern Trust Open that goes to a top golfer who represents the advancement of diversity in golf. His brother, Joshua, played under the same exemption at Riviera in 2010. ... Kevin Sutherland, who missed most of last year with a neck injury, was planning to return at the Humana Challenge until his back went out on him while putting on a pair of gym shorts. He plans to play next week in the Phoenix Open.
STAT OF THE WEEK: Tiger Woods has 74 wins on the PGA Tour, with 42 percent of them on five golf courses -- Torrey Pines (7), Firestone (7), Bay Hill (7) Muirfield Village (5) and Cog Hill (5).
FINAL WORD: "Any time Tiger has a record, I put an asterisk by it, because it's Tiger's record. It's not normal. It's not the way it's normally going to be for most people." -- Brandt Snedeker.
Press; By DOUG FERGUSON]
Copyright 2013 The Associated
Press. All rights reserved. This material may not be published,
broadcast, rewritten or redistributed.
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Set Windows 8 Lock Screen Image (KB2770917)
Microsoft have recently released a Windows 8 and Server 2012 cumulative update KB2770917. http://support.microsoft.com/kb/2770917 One of the important features of this update is the ability to customize the Windows 8 lock screen with corporate branding and set this across your domain joined computers using Group Policy. From the KB: This cumulative update includes the following… Read more


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My Website Has 50 Books At: 80,000 Words-Per-Book....for my creative output go to this link: http://www.ronpriceepoch.com/
Readers who go to my website will see many an item of reenactment. My website is highly autobiographical or memoiristic. I have now lived for nearly 70 years and I reenact of life every day in memory.-Ron Price, Australia
My Website Has 50 Books At: 80,000 Words-Per-Book
For stories, poems, pictures
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text: NEWS Frankie Valli To Headline July 4 Festivities In D.C. 5/19/2014 by Associated Press FACEBOOK TWITTER EMAIL ME Courtesy of Dean Egnater Frankie Valli That trademark falsetto behind "Sherry," "Big Girls Don't Cry" and other hits from 50 years ago will help celebrate July 4 on the National Mall this year as Frankie Valli headlines the "Capitol Fourth" show in Washington.Organizers on Monday were to announce their early plans for the show and fireworks, which draw hundreds of thousands of people to the National Mall each year. The event will be broadcast nationwide on PBS.Valli's voice propelled the success of The Four Seasons from their first national exposure in 1962 when they performed "Sherry" on TV's "American Bandstand." Some of their other hits include "Walk Like a Man," "December 1963 (Oh What a Night)" and his solo hit "Grease." The group has been inducted into the Rock and Roll Hall of Fame.Frankie Valli Thailand Concert Canceled After Political UnrestNow that familiar voice just turned 80 years old this month, and Valli is still touring.Looking back on decades in music, Valli told The Associated Press he's grateful to all who bought records and supported his group through the years. But make no mistake: he has no plans to retire anytime soon.This will be a big summer for Valli and the Four Seasons. A film adaptation of the musical about their lives, "Jersey Boys," is set for release June 20, directed by Clint Eastwood."I'm proud of the fact that we started out from where we did. We had as many hits as we did," Valli said. "We became a Broadway play and then a movie.""Jersey Boys" has been a long-running hit on Broadway, now entering its ninth year with six companies performing the show each night from Las Vegas to London. The show has been a success, Valli said, because it's not just about music. It's a unique story "about four guys who grew up in a neighborhood, who struggled with getting through life, who had problems," Valli said.He hasn't seen the film adaptation but said he hopes it makes for a great movie.Frankie Valli Q&A: Looking Back at 50 Years of The Four Seasons"It's very difficult to look at the portrayal of your life by someone else or all the decisions being made by someone else," he said.Beyond his music, Valli has also dabbled in acting. He had a recurring role on the HBO series "The Sopranos" and has a cameo in the upcoming Rob Reiner film, "And So It Goes," starring Michael Douglas and Diane Keaton.Valli said he's honored to be performing in the nation's capital for Independence Day because "it's an important day for any American." FACEBOOK TWITTER EMAIL ME


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It is quite possible that you have come across a link to a page that no longer exists but don't worry we have some suggestions to point you in the right direction!
If you are looking for a page on the website, please click here to return to the home page.
Use the site search on the right to find the information you are requesting.
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You may have typed the address (URL) incorrectly. Check to make sure you've got the correct spelling, etc. If so try the following:


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Membership BenefitsActions
- ${title}
Your Co-op membership offers you a lifetime of rewards including the promise of high-quality products and service at competitive prices. We also offer the potential for annual cash-back and an equity account that grows over time, as well as the opportunity to get involved as a member-owner. This makes us a different kind of business; our profits are your profits and they are invested directly back into the community through you.
Please fill out the Credit Application sign in both places on the bottom and return to either Fort St John location or email to firstname.lastname@example.com or fax to 250-785-6171
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Co-ops have an open membership. Many co-ops include minimum age requirements for members in their bylaws.
Being a co-op member means that you own a share of a business in your community.
To become a member:
- You purchase an initial share in the co-op (see the Become a Member page for details related to your local Co-op).
- You receive a co-op membership number.
Every time you make a purchase at your co-op, you will be asked for your number, which is used to record your purchases. Your purchases are recorded because your share of the co-op's earnings is based on your purchases through the year.
Your local co-op number works only within the communities served by your local co-op. Communities served by other co-ops will not use the same member number. Each co-op is independent and has different policies regarding equity and cash back.
No, but by becoming a member you become a part owner of the business and share in the earnings of the co-op. You can also attend annual meetings, vote on resolutions and run for a position on the Board of Directors.
Earnings from the co-op are distributed to members based on their purchases during the year. Earnings are returned to members either as equity or cash, depending on each co-op's financial situation.
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- If your purchases are for personal use they are not taxable and you can claim back this amount as pre-paid income tax by using box 22 of your T4A and including this amount on line 437 of your income tax return.
- If your purchases are for business purposes the amount of your refund can be included as part of your income tax calculation.


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where are the for sale stuff.
Printable View
where are the for sale stuff.
I'll be willing to bet that most of your bounces are for folks who no longer visit.
Folks who no longer visit are not going to see this thread.
Your mail server can be set up to send all those bounces to a "special place" where you'll only see them if you go looking.
Checked mine,,,,,,all good.
wow hermosabbz there got 16 spam posts in already...
sorry GUNCO.. but your gonna have to go aggressive on these guys... & lock this place down till you get them all eliminated.
obongo need to TAX those spam bots un give um free obongo care! LOL!
my email is ok
mine is ok .....
All good to go.
I did not update my email on here. You have it I guess because I just gave a donation. With the 'Spamapalooza" going on here I might as well my give my email and SS number to gang bangers in Mexico city.
I have several questions for the Mods here.
1.) When are you gonna fry these guys?
2.) Do you need my help?
3.) You guys sound like Obama care..I need post an email? How about my dick length? Do you need that too?
Secondly this thread is from 2005. If you update the email address it is in your profile, not to some thread. Only people who could see it besides you are the admins. You had to have an email address to register here. That would be the one updated, that is if it is no longer valid. Plus what does this have to do with your ss number and mexico city? I can understand the frustration.
As for dick length, that's up to you. But I really don't want to know. But maybe obamacare and Obama would. :lol:
Besides the spammers do not have access to your info. So no worries there. They are just little dicked assholes who try to ruin sites with quantities of meaningless posts. So your info is safe.


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|Bluemont, Va.
|High School:
|Mechanical Engineering
2015-16: Did not see action in 2015-2016.
2014-15: Did not see action as a junior.
2013-14: Finished 3-0 in singles play, with all of her matches coming in the fall in conference action … ITA Scholar Athlete … won all three by a 6-0, 6-0 score … started the fall playing with Krystal Lai in doubles … the pair took a pair of conference wins against Emerson (9/7) and at Babson (9/24) … teamed with Julia Hsu for the rest of the year … the combination went 3-2, including an 8-1 win at No. 2 against Simmons at the NCAA Tournament (5/9).
2012-13: Strong first season at MIT … played most of her tennis in doubles … 3-0 in singles play … second on the team in doubles wins with a 17-5 record … first team All-NEWMAC in No. 3 doubles … saw all of her action in doubles with Michelle Dutt … the pair finished 17-5 on the season to lead the Engineers in wins … scored a 6-4, 6-0 win at No. 6 singles against Babson (10/9) ... also took a 6-1, 6-0 win against the Beavers at the NEWITT Tournament … in doubles she stared the season with Dutt by winning 10 of their first 11 matches … began the year by blanking Assumption (9/8), 8-0 … the pair scored a total of four 8-0 wins during the year … the duo also scored 8-1 wins over Mount Holyoke (9/22), Clark (10/6) and Wheaton (10/12) … the team scored one of their 8-0 wins over Simmons (5/10) at the NCAA Tournament.
Off The Court at MIT: Majoring in mechanical engineering … internship with Ford Motor Company and Dominion Engineering.
High School: A 2012 graduate of Woodgrove High School … MVP … two-time district champion … two-time all-conference pick … state semifinalist … four letters in tennis … also played lacrosse … National Honor Society … vice president of Student Council.