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Friday, November 29, 2013
Warm Olives with Rosemary, Lemon & Peperoncino
Plump, glossy and gorgeous, these fragrant Lemon & Rosemary Marinated Olives with Peperoncino are a tangy and tasty hors d'oeuvre with a glass of wine, a lump of cheese and a warm crusty foot of baguette. Sauté the olives with some garlic, hot red pepper, lemon zest, rosemary and some infused olive oil catapults this appetizer to another gastronomic level — one that is fast, easy and quite delicious.
Warm Lemon & Rosemary Mixed Olives
Makes 2 cups
3 tbsp olive oil
2 cups mixed olives with pits: nicoise, cerignola, kalamata, picholine
1 clove of garlic, minced
zest of one lemon
2 fresh rosemary sprigs
1 hot red pepper, seeded and sliced thinly
Garnishes: rosemary sprig, lemon rind strips
In a large skillet, heat olive oil over medium heat. Add the garlic and sliced pepper and cook for 1 minute. Add the mixed olives and lemon zest and cook, stirring frequently, until warmed though and fragrant, about 2-3 minutes. Remove from heat and let cool 10-15 minutes. Garnish with some lemon curls and fresh rosemary sprigs. Serve warm with some crusty bread and your favourite cheeses.
Thursday, November 28, 2013
Spinach & Ricotta Gnudi with Béchamel Sauce
Spinach & Ricotta Gnudi with Béchamel Sauce
Makes about 30 dumplings - serves 4 as an entrée or 8 as a starter
2 10oz/300g packages frozen spinach, thawed and chopped
1 10oz/300g tub fresh ricotta cheese
3 large eggs, lightly beaten
1 cup freshly grated Parmesan cheese
Freshly grated nutmeg
Salt and pepper
Fresh basil, chopped for garnish
1 tbsp butter, for greasing the baking dish
1 cup all-purpose flour
2 cups homemade or quality store-bought tomato sauce
Béchamel Sauce:
4 cups whole milk
7 tbsp unsalted butter
1/2 cup all-purpose flour
Salt and pepper
Freshly grated nutmeg
Thaw the frozen spinach, then drain and squeeze dry, getting rid of as much extra water as you can. It will make the dumplings hold their shape better.
In a medium bowl, combine the spinach, ricotta cheese, eggs, half the Parmesan cheese and a generous grating of nutmeg. Season with salt and pepper, and stir with a wooden spoon until well mixed. Set aside. Preheat the oven to 350°F.
While the oven is preheating, prepare the béchamel sauce by heating the milk in a saucepan. In a separate pan, melt the butter, then add the flour, stirring with a wooden spoon and cooking the roux until it becomes lightly golden, about 5-6 minutes. Add a ladleful of the warm milk at a time, stirring constantly so it doesn't form lumps. Continue until all the milk has been incorporated. Season with salt and pepper, and additional nutmeg to taste. Continue cooking and stirring on low heat for another 10 minutes. The sauce will thicken and become very smooth. Remove from the heat and cover.
Generously butter a large 9"x12" baking dish, and spoon enough béchamel sauce to cover the bottom. Pour the flour onto a flat plate. To make the dumplings, use your hands to form the spinach-ricotta mixture into the shape and size of a small egg, slightly elongated like a quenelle. Dust each dumpling very lightly in the flour and place them over the béchamel in neat rows. Continue until all the mixture is used up. Cover the dumplings with the remaining béchamel, dot the surface with tomato sauce and sprinkle with the remaining Parmesan cheese.
Bake until the top is lightly golden, about 40-50 minutes. Serve piping hot with a good sprinkling of fresh basil on each serving.
Wednesday, November 27, 2013
Spiced Pumpkin Bread with Nuts, Raisins & Seeds
Bursting with the intoxicating aromas of cinnamon, allspice, nutmeg and cloves, this moist and fragrant Spiced Pumpkin Bread, is infused with all the comforting scents and familiar flavours of Thanksgiving that instantly warms the soul and feeds the spirit. Sweet and spicy, this sensational recipe shines with the full bodied flavour and rich colour of vibrant pumpkin purée, the sweet notes of brown sugar, the warmth of exotic spices, and a flurry of plum raisins and chopped walnuts for added texture and sweetness. The scent, as it bakes in the oven, has a nostalgic quality — one that's pretty hard to resist.
A batter of butter, sugar, fragrant spices, pumpkin purée, eggs, flour,
walnuts, raisins, oil and water is blended until smooth
The batter is poured into a greased non-stick loaf pan,
sprinkled with pumpkin seeds and baked at 350°F
After an hour, the bread is puffed and golden on the outside and still moist in the middle
The bread is removed from the tin after about 5 minutes and then allowed to cool on a wire rack
A dusting of icing sugar and sprigs of decorative berries add a
festive flair to the final presentation
Makes 1 9-inch loaf
4 tbsp unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 tsp fine salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp ground allspice
1/2 tsp ground cloves
1 1/2 cup brown sugar
1/4 cup vegetable oil
1 cup coarsely chopped walnuts
1/2 cup raisins
1 cup canned pumpkin purée
2 large eggs
2 tbsp pumpkin seeds, for garnish
1 tbsp icing sugar, for garnish
Preheat the oven to 350°F. Butter a non-stick 9-inch loaf pan. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
Beat the butter, sugar, and oil on high speed in the bowl of a standing mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. Add the pumpkin purée and mix until combined. Add the eggs, one at a time, and mix until just incorporated.
Mixing on low speed, slowly add the flour mixture, then the nuts, raisins and 2/3 cup water, and mix until just combined. Spread the batter into the prepared pan and sprinkle with pumpkin seeds. Bake until a toothpick inserted into the centre comes out clean, about 1 hour. Let cool in the pan on a wire rack for 5 minutes, then invert the pan and remove the bread and sprinkle with icing sugar. Serve warm or at room temperature, in thick slices with butter or spiced pumpkin cream cheese — but it tastes gorgeous on its own!
Spiced Pumpkin Cream Cheese
Makes about 1/2 cup
8 oz Philadelphia cream cheese
1/2 cup canned pumpkin purée
1 tsp vanilla
1 tsp cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
2 tbsp brown sugar
1 tbsp honey or maple syrup
Combine all of the ingredients in a medium bowl and beat until smooth. Serve immediately or store covered in the fridge.
Tuesday, November 26, 2013
Cocoa Brownies with Browned Butter & Walnuts
These are incredible little brownies. Moist, dense and fudgy in the middle. Chewy on the outside with a wafer thin candy-like crust. Bon Appétit featured these decadent wee wonders on their February 2011 cover. It piqued my interest even more with the huge text proclaiming "Best-Ever Brownies," heralding an entire feature section devoted to chocolate desserts penned by none other than Alice Medrich — an author, dessert chef and chocolatier who has been affectionately called 'The First Lady of Chocolate.'
Alice Medrich - 'The First Lady of Chocolate'
Alice Medrich's cookbook that features her Cocoa Brownie recipe
and more 'sinfully easy and delicious desserts!'
I was delighted when a brownie opportunity presented itself recently. A troupe of young nieces were expected for a weekend dinner, so the challenge was on. The recipe is quite simple and requires very few ingredients: butter, sugar, cocoa powder, vanilla, eggs, flour and walnuts. The result after 35 minutes in the oven was sensationally squidgy and sinfully delicious. The only problem was that I ignored part of the recipe — a big no-no. Medrich calls for the brownie pan to be lined with foil, which as it turns out, helps in getting the blighters out of the pan. Good point. Next time, I'll follow the recipe and line the pan. It didn't affect the flavour though, judging from all the chocolatey smiles!
Cocoa Brownies with Browned Butter & Walnuts
Makes 16
Recipe by Alice Medrich
Non-stick vegetable oil spray
10 tbsp unsalted butter (1 1/4 sticks), cut into 1-inch pieces
1 1/4 cups sugar
3/4 cups unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
2 large eggs, chilled
1/3 cup plus 1 tbsp all purpose flour
1 cup walnuts pieces
Position rack in bottom third of oven and preheat to 325°F. Line the inside of an 8" x 8" square metal baking pan with aluminum foil, pressing foil firmly against the pan sides and leaving 2-inch overhang. Coat the foil with nonstick spray. In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter stops foaming, about 5 minutes, stirring often. Remove from the heat, and immediately add sugar, cocoa, 2 teaspoons of water, vanilla and 1/4 generous teaspoon of salt. Stir to blend, then let cool 5 minutes. Add the eggs to the hot mixture one at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until well blended. Mix in the chopped nuts, and transfer to the prepared pan, smoothing the top before baking.
Bake for about 30 minutes or more, or until a toothpick inserted in the centre comes out almost clean. If there is still a tiny bit of moist batter at the very bottom that's okay. Remove the brownies from the oven and allow to cool completely on a wire rack. Once cool, remove the brownies from the pan using the aluminum foil overhangs; then pull the aluminum foil away from the brownies and cut them into 16 square pieces. Serve immediately or store in an airtight container at room temperature, for up to three days.
Monday, November 25, 2013
The Host: Fine Indian Cuisine on Prince Arthur
The stars were aligned. An evening that promised to be rich in both Indian culture and cuisine: dinner at The Host followed by a concert at Koerner Hall with acclaimed classical sitarist and composer, Anoushka Shankar, one of the leading figures on the world's stage today. Deeply rooted in Indian classical music, Anoushka studied from the age of nine under her father and guru, the legendary Ravi Shankar, mastering the hauntingly beautiful, ethereal and transcendental sounds of the sitar. Just like Anoushka's classical Hindustani and progressive sitar repertoire, Indian cuisine has a rich and complicated history — a culmination of traditional recipes prepared with new techniques and given a fresh innovative presentation.
'The Host' executive chef Sanjeev Sethi
The interior vestibule of The Host, a welcome respite after a wintery trek from the great outdoors, on the first snowy day of the year
For years, this solitary wooden sculpture has sounded the horn on the culinary treats to come
Rolled spiced Pappadam flecked with cumin seeds and served with mint chutney
Kingfisher, India's favourite beer, and the perfect accompaniment to an Indian meal
— it's brand promise, 'The King of Good Times' and 'Most Thrilling Chilled!'
The Host menu
The menu features tandoori dishes from their clay oven, a 'host' of traditional curries,
Indian street appetizers, naan bread and lost more
Bhalla Chaat Papri, an Indian 'street food' with crispy wafers garnished with a combination of potatoes, chickpeas, yogurt and tamarind chutney, sprinkled with a zesty spice powder
Samosas - the all time favourite - crispy triangular pastries stuffed with spiced potatoes,
and accompanied with both mint and tomato chutneys
Paneer Tikka, one of my favourite dishes at The Host
Rajasthani Goat Curry on the bone, cooked in red curry of chili, cumin and roasted spices
Dal Makhni, slow cooked black lentils simmered overnight,
finished with home churned butter and cream - a specialty of the Northwest frontier
Nawabi Seekh Kebab smoked ground lamb meat with herbs and spices
Garlic Naan
After a frosty post-dinner dash from The Host to claim our fabulous forth-row-centre tickets to Anoushka Shankar's single night performance at The Royal Conservatory's Koerner Hall, we found ourselves well fed and eagerly awaiting the main event — Anoushka live in full sitar splendour! Her most recent album, 'Traces of You', upon which the concert was based, was inspired by the idea that everything in the universe leaves an indelible mark or a subtle 'trace', on everything else it comes into contact with.
Anoushka Shankar performed at Koerner Hall on Saturday, November 23, 2013
Like her father, Anoushka Shankar displays an enormous talent for effortlessly integrating even the most contrasting of musical components into her sound universe — a universe I had the great pleasure to be part of this past Saturday night. As another great bard once said, "If music be the food of love, play on — give me excess of it! Yes...most emphatically — yes!
Bharvan Palak Kebab - 'Stuffed spinach and cheese patties'
Serves 4-6 as an appetizer
Recipe courtesy of Chef Sanjeev Sethi, 'The Host'
1/2 bunch fresh spinach, boiled and finely chopped
1/2 cup paneer cheese
2 large boiled potatoes, mashed
1/4 cup chickpea flour (besan)
1/2 tsp garam masala
4 tbsp cornstarch
1/2 cup bread crumbs
1/4 tsp roasted cumin seeds
2 tbsp fresh coriander, chopped
1 tbsp fresh ginger, grated
1/4 cup cashew nuts
1 tbsp raisins
1/2 cup ricotta
Chili paste to taste
Salt to taste
In a bowl, mix spinach, paneer, mashed potatoes, garam masala, cumin seeds, coriander, ginger, chili paste and salt. Add 2 tablespoons of cornstarch for binding. Knead the mixture so that all ingredients mix uniformly. Divide into 10 portions and shape them into balls.
Mix nuts, raisins and dry milk and divide into 10 small portions for stuffing. Stuff each spinach and cheese ball with dry milk stuffing and reshape into a ball. Press between your palms to flatten. Add water to remaining cornstarch to make a thin paste. Dip flattened patty in it and coat the kebab with a mix of chickpea flour and bread crumbs for a crispy crust.
Deep-fry in vegetable oil and place on a paper towel to absorb the extra oil. Serve with spicy mint chutney or ketchup.
Butter Chicken
Serves 4-6
Recipe courtesy of Chef Sanjeev Sethi, 'The Host'
2 pounds boneless chicken, cut into cubes
1 pound fresh tomatoes, chopped
1/2 cup Greek yogurt
1/2 cup 35% cream
1/2 cup hot water
2 oz butter
2 tbsp tomato paste
3 tbsp vegetable oil
1/2 tbsp lemon juice
2 whole green chilies
2 tbsp fresh ginger, grated
2 tbsp garlic, chopped
1 tbsp dried fenugreek
1 tbsp honey
1 tbsp cumin
1 tbsp garam masala
2 tsp paprika
4 cloves
2 bay leaves
2 cardamom pods
1 cinnamon stick
1/2 tsp dry coriander
Salt to taste
In a large bowl, mix the chicken with 2 tablespoons of vegetable oil, 1 tablespoon of grated ginger, 1 tablespoon of grated garlic and paprika, and set aside for one hour. Then add the yogurt and leave standing for an additional 2 hours.
Preheat oven to 375°F. In a skillet, heat the remaining oil and add cumin, cloves, bay leaves and cinnamon until the spices begin to sputter and crackle. Add the remaining ginger and garlic and sauté lightly. Add the chopped tomatoes and green chilies, bring to a simmer then reduce heat to medium. Cover and simmer for 30 minutes.
Let the sauce cool slightly, then pass through a sieve to remove the seeds then purée until smooth. To the purée, add tomato paste, dry coriander, honey and 1/2 cup of hot water, and boil.
Meanwhile spread out the marinated chicken cubes onto a baking sheet and bake until they're about 80% cooked, then transfer into the sauce and add the cream. Continue cooking until the chicken is fully cooked, adding some salt to taste. Reduce the heat to low, sprinkle with dried fenugreek leaves and garam masala, and cover. Let warm another 5-10 minutes then serve with naan.
Friday, November 22, 2013
Broccoli, Leek & Anchovy Linguine with Chives
Broccoli, Leek & Anchovy Linguine with Chives
Serves 4
1/3 cup extra virgin olive oil
2 tbsp butter
1 leek, trimmed, washed and finely sliced
1 bunch fresh broccoli, broken into small florets
12 flat anchovy fillets, chopped very fine
1 lb dried pasta, such as linguine, spaghettini, orecchiette etc
Meanwhile, bring a large pot of salted water to a rapid boil over high heat and cook the pasta until it is 'al dente' - firm yet tender. Drain the pasta in a colander placed into your kitchen sink, shaking off excess water then toss into the sauce and toss to coat. Add half of the grated cheese, and toss thoroughly once again. I added a little cream at the end for some extra richness and finished with a garnish of fresh chopped chives. The pasta should be served immediately with the reserved parmigiano-reggiano on the side, for guests to serve themselves.
1 lb dried pasta, such as linguine, spaghettini, orecchiette etc
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup cream, optional
1/4 cup cream, optional
salt and fresh cracked black pepper, to taste
4 tbsp fresh chives, finely chopped plus some whole for garnish
Add the oil and butter to a sauté pan over medium heat. When the oil begins to warm up, add the chopped leeks and cook until soft, about 6-8 minutes. Then place the broccoli florets and chopped anchovies into the pan and cook, stirring and mashing the mixture with the back of a wooden spoon, to dissolve them as much as possible into a paste. You may need to add a little more oil if the mixture becomes too dry. Add some fresh cracked black pepper, then taste for seasoning, adding a wee bit of salt if you like, keeping in mind that anchovies are already quite salty.
Add the oil and butter to a sauté pan over medium heat. When the oil begins to warm up, add the chopped leeks and cook until soft, about 6-8 minutes. Then place the broccoli florets and chopped anchovies into the pan and cook, stirring and mashing the mixture with the back of a wooden spoon, to dissolve them as much as possible into a paste. You may need to add a little more oil if the mixture becomes too dry. Add some fresh cracked black pepper, then taste for seasoning, adding a wee bit of salt if you like, keeping in mind that anchovies are already quite salty.
Meanwhile, bring a large pot of salted water to a rapid boil over high heat and cook the pasta until it is 'al dente' - firm yet tender. Drain the pasta in a colander placed into your kitchen sink, shaking off excess water then toss into the sauce and toss to coat. Add half of the grated cheese, and toss thoroughly once again. I added a little cream at the end for some extra richness and finished with a garnish of fresh chopped chives. The pasta should be served immediately with the reserved parmigiano-reggiano on the side, for guests to serve themselves.
Thursday, November 21, 2013
Butterscotch Pecan Cheesecake
One of the sweet advantages of living in Toronto is having easy access to Mary McLeod's Shortbread. Founded in 1981, it was the first business in Canada devoted exclusively to the creation and sale of hand-made, pure, quality shortbread. Starting in a small shop under the marquee of the Capital Theatre in Toronto, Mary's shortbread, or her 'wee babbies' as she calls them, were an instant hit and still are to this day. At the heart of Mary Macleod's Shortbread popularity and renown customer loyalty is her unwavering core belief that her shortbread must be handmade in small batches from only the best ingredients possible. From a short list of high quality ingredients: pure creamery butter, premium Canadian flours, Belgian chocolate, and the freshest nuts, Mary creates many unique flavours of shortbread, such as Chocolate Crunch, Dutch Chocolate, Hazelnut Crunch, Coconut, Coffee, Orange Chip, Butterscotch and of course her original recipe.
Mary McLeod
Mary McLeod's Butterscotch Shortbread Crumbs
If you're not fortunate enough to live in Toronto, you can order her cookies or Butterscotch Shortbread Crumbs online and have it delivered anywhere in Canada or the U.S., or you can make your own Butterscotch Shortbread, with the added bonus of having leftover shortbread cookies to enjoy in addition to having the crust for this yummy Butterscotch Pecan Cheesecake.
Butterscotch Pecan Cheesecake
Serves 8-10
Adapted recipe from Mary McLeod
1 1/2 cups Mary Macleod's Butterscotch Crumbs (or use the recipe below)
2 8 oz pkg cream cheese, at room temperature
3 tbsp unbleached flour
1 cup granulated sugar
1 tbsp pure vanilla extract
1 cup sour cream
1/2 cup chopped pecans
Salted Caramel & Pecan Sauce:
1 1/2 sticks unsalted butter
3/4 cup dark brown sugar
1/2 cup heavy cream
1/4 tsp salt
2 cups pecans, coarsely chopped
Preheat the oven to 350°F. Begin by making the caramel pecan sauce by combining the butter and brown sugar in a large saucepan, and cook over moderate heat, stirring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel, and set aside.
Butter the bottom and side of a 9-inch springform pan. Press Mary Macleod's Butterscotch Shortbread Crumbs (or crumbled shortbread from the recipe below) into the bottom of the baking pan. Beat the cream cheese until soft and smooth. Add the sugar, beating until well blended and smooth. Then add the eggs and vanilla, mixing well. Add flour and pecans, and mix until combined. Pour the mixture into the prepared pan and bake at 350°F for one hour, or until centre is almost set. Once the cheesecake has cooled, pour the caramel pecan sauce over the top and serve.
Butter the bottom and side of a 9-inch springform pan. Press Mary Macleod's Butterscotch Shortbread Crumbs (or crumbled shortbread from the recipe below) into the bottom of the baking pan. Beat the cream cheese until soft and smooth. Add the sugar, beating until well blended and smooth. Then add the eggs and vanilla, mixing well. Add flour and pecans, and mix until combined. Pour the mixture into the prepared pan and bake at 350°F for one hour, or until centre is almost set. Once the cheesecake has cooled, pour the caramel pecan sauce over the top and serve.
Recipe photo: Taste of Home
Butterscotch Shortbread Cookies
Makes 50-60 cookies
Adapted recipe from Taste of Home
1 cup unsalted butter, softened
1/2 cup icing sugar
1 3/4 cup all-purpose flour
1/2 cup cornstarch
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup butterscotch chips, finely chopped
In a large bowl, cream the softened butter and sugar until it becomes light and fluffy, then beat in the vanilla extract. In a separate bowl, sieve together the flour, cornstarch and salt, then combine with the butter sugar mixture and blend to combine. Fold in the chopped butterscotch chips and mix well. Cover the dough in plastic wrap and refrigerate for at least an hour, as it will be easier to handle.
Preheat the oven to 350°F. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a 2-inch fluted or round cookie cutter, cut the dough into decorative shapes. Place the cookies 1-inch apart on parchment lined baking sheets and bake for 10-11 minutes, or until they're lightly browned. They may look undone, but allow them rest on the baking sheet for 4-5 minutes before transferring them to a cooling rack. The shortbread can be stored in airtight containers, or a portion can be ground and used as part of the butterscotch crumble crust in the above recipe.
1/2 cup cornstarch
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup butterscotch chips, finely chopped
In a large bowl, cream the softened butter and sugar until it becomes light and fluffy, then beat in the vanilla extract. In a separate bowl, sieve together the flour, cornstarch and salt, then combine with the butter sugar mixture and blend to combine. Fold in the chopped butterscotch chips and mix well. Cover the dough in plastic wrap and refrigerate for at least an hour, as it will be easier to handle.
Preheat the oven to 350°F. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Using a 2-inch fluted or round cookie cutter, cut the dough into decorative shapes. Place the cookies 1-inch apart on parchment lined baking sheets and bake for 10-11 minutes, or until they're lightly browned. They may look undone, but allow them rest on the baking sheet for 4-5 minutes before transferring them to a cooling rack. The shortbread can be stored in airtight containers, or a portion can be ground and used as part of the butterscotch crumble crust in the above recipe.
Wednesday, November 20, 2013
Smoked Mackerel, Salmon, Dill & Potato Chowder
Dill is the perfect partner in this light and delicious Smoked Mackerel, Salmon & Potato Chowder. Chunky and full of flavour, surprisingly this recipe doesn't use cream or butter, so it's lighter in calories than a traditional chowder, yet hearty and robust enough to be a completely satisfying meal in itself. Celery and onion are first sautéed with a little olive oil, then a dash of flour is added to thicken the sauce. Chicken stock and milk provide the light base for the broth, diced potato anchors the chowder, the fresh salmon and smokey mackerel provide the punch, and a handful of dill towards the end 'seals the deal'. Refreshingly light and enormously flavourful, this Smoked Mackerel, Salmon, Dill & Potato Chowder satisfies the tummy while being flattering to the waistline.
Smoked Mackerel, Salmon Dill & Potato Chowder
Serves 4-6
2 tbsp olive oil
2 stalks of celery, finely chopped
5 oz yellow onion, finely chopped
8 oz potatoes, peeled and chopped into 1/4" dice
1 tbsp flour
2 1/2 cups chicken stock
1 cup whole milk or light cream
4 oz salmon filet, skin and bones removed
4 oz smoked mackerel
1 cup fresh dill, chopped
salt and white pepper
Heat the olive oil in a large saucepan. Add the celery and onion and sauté over medium heat until translucent, about 5 minutes. Stir in the flour and bring to a boil, then reduce the heat to low and cook for 3 minutes, stirring occasionally. Add the stock and potatoes, season with salt and pepper, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, until the potatoes are just tender. Shred the salmon and smoked mackerel quite roughly and add to the soup. Simmer 3-5 minutes, until the fish is cooked through. Stir in the milk and dill and cook on low until warmed through. Adjust the seasoning and serve.
Tuesday, November 19, 2013
Spicy Red Lentil Soup with Bacon, Cumin & Harissa
Red lentils or "masoor dal" in India, are one of my favourite types of legume, full of fiber, protein, and iron, they're a near perfect food. Wonderfully versatile, they cook faster than other varieties and can be paired with a multitude of ingredients. This savoury Moroccan-spiced recipe for Spicy Red Lentil Soup with Bacon, Cumin and Harissa is both comforting and delicious, and gets an extra kick from the harissa, a hot chili paste typically associated with Morocco, Tunisia and Algeria.
Most lentil soups fall into one of two categories: highly spiced, or not spiced —sometimes called bland. This one sits very happily at the spicy end with the harissa adding a tolerable amount of heat and a wonderful complexity of flavour. A hearty, thick and satisfying soup, the bacon, cumin and yogurt add a robust note to this delicious low fat soup, perfect for a cold November evening. Even the vibrant golden hue shouts Autumn.
Spicy Red Lentil Soup with Bacon, Cumin & Harissa
Serves 4-6
5 slices (4-ounces) bacon, cut into 1/4-inch dice
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4-inch dice
1 1/2 cups red lentils
1 tsp ground cumin
2 tbsp tomato paste
2 tsp harissa paste
4 cups chicken or vegetable stock
1/2 cup white wine and 1/2 cup water
6 tbsp low fat yogurt
6 fresh sprigs of basil, for garnish
In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon of the bacon drippings from pan. Add the garlic, onion, and carrots to saucepan. Cook vegetables over medium heat until tender, about 5 minutes. Add the the lentils, cumin, harissa (or tomato paste), chicken stock, wine and water; stir to combine. Simmer until the lentils are cooked and falling apart, about 25-30 minutes. The soup is fairly thick, so if you prefer it thinner just add more stock or water.
Using an immersion or regular blender, purée the soup, leaving it somewhat chunky or smooth. Reheat if necessary, stirring in the lemon juice. To serve, divide the hot soup among four warmed soup plates and garnish with the reserved crumbled bacon, a dollop of yogurt and fresh sprig of basil.
Monday, November 18, 2013
Oven Roasted Vegetable Ratatouille
Ratatouille is one of the great Mediterranean dishes, perfuming the kitchen with the essence of Provençal cuisine and all the glorious colours of autumn. Made with diced eggplant, zucchini, peppers, and tomatoes, this delicious Ratatouille is prepared by oven roasting the vegetables on a parchment lined baking sheet, which allows them to retain their own shape, texture and character. Once the vegetables have been roasted in the oven for about an hour with some lovely fresh herbs, garlic and a little olive oil, they're combined in a large bowl or serving platter, allowing the flavours to finally come together in one big happy marriage. As with any ratatouille, it tastes even better the next day, so it's an ideal make-ahead dish.
Oven Roasted Vegetable Ratatouille
Serves 8
1 medium eggplant, cut into cubes - about 4 cups
2 medium zucchini, cut into 3/4-inch dice
2 bell peppers, red and yellow, de-seeded and diced
2 cups cherry tomatoes, halved
4 cloves garlic, minced
2 sprigs rosemary
2 sprigs thyme
2 tbsp olive oil, divided
1/2 tsp salt
1/4 tsp ground black pepper
Position racks in the top and bottom thirds of the oven and heat the oven to 400°F. Line two large rimmed baking sheets with parchment. In a large bowl, toss the eggplant, peppers, tomatoes, zucchini, garlic, olive oil, rosemary, salt and pepper. Spread the vegetables evenly over both sheets.
Roast, stirring the vegetables a few times, until the vegetables are slightly collapsed or shriveled, starting to brown, and very tender, about 60-80 minutes. If the vegetables look like they may burn, turn down the heat or pile them closer together. If they look dry, drizzle on a little more olive oil. Using a slotted spatula, spoon all of the vegetables and any juices into a serving bowl. Serve warm or at room temperature.
Friday, November 15, 2013
Poached Seafood Salad with Lemon Dill Sauce
A lovely light salad to make anytime of the year, is a plump and juicy Poached Seafood Salad made with large shrimp, scallops, squid and a few tiny salad shrimp for good luck. The large shrimp are shelled and deveined; the squid are cut into rings; and the scallops are cut in half. They are all then poached for a few minutes in a shallow pan of simmering water until just done, then left to cool about 10 minutes. The mixed seafood is then tossed in a light lemon dill sauce and served with a wedge of fresh lemon. I served this seafood salad over a small bed of homemade celeriac remoulade for a light crunchy surprise at the bottom. Wonderfully light and delicate, this beautiful seafood salad makes an elegant appetizer or delicious entrée, with some extra lemon dill sauce on the side for good measure.
Poached Seafood Salad with Lemon Dill Sauce
Serves 2 as an entrée or 4 as an appetizer
10 large shrimp, shelled and deveined
4 large scallops
2 cleaned squid with tentacles
1 cup small salad shrimp
2 tbsp capers
1 lemon, for garnish
Lemon Dill Sauce:
1 cup sour cream
1 lemon, juiced
2 tbsp fresh dill, chopped
1 tsp salt
Celeriac Remoulade:
1 celeriac root
1 tsp lemon juice
2 tbsp mayonnaise
1 tsp caraway seeds
Maldon salt and white pepper to taste
For the lemon dill sauce, whisk all ingredients together in a small bowl, then cover and refrigerate until needed.
Slice the squid into 1/4-inch thick rings and cut the tentacles in half. Slice the scallops in half. Set a medium pan of water over med-high heat and once a few bubbles start to appear, lightly poach the shrimp, scallops and squid, one type at a time then set in a colander once done. Let cool for a few minutes then toss with 1/2 cup of lemon dill sauce and some capers.
For the celeriac remoulade, start by paring away the outer skin of the celeriac root using a vegetable peeler, then slice it into thin matchsticks using a mandolin or a sharp knife. Toss the 'matchsticks' in a small bowl with a squeeze of lemon juice to preserve the colour and to prevent it from going brown. Then add some mayonnaise and toss to combine. Season with caraway seeds and some Maldon salt and white pepper to taste.
To serve, spoon some of the celeriac remoulade in the bottom of each serving bowl and top with some of the mixed seafood salad with a wedge of lemon for garnish.
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Kyle Henderson hit the post in the second half of a 0-0 tie with Yale Saturday (Gil Talbot).
CAMBRIDGE, Mass. – The Harvard men's soccer team held a 23-11 edge in shots and 20-6 advantage in corner kicks, but couldn't find the back of the net as the Crimson played to a 0-0 tie with archrival Yale Saturday at Soldiers Field Soccer Stadium. The game marks the first Ivy League contest for both teams.
It was a midfield battle for most of the first half as the teams combined for just four shots on goal through the first 45 minutes. Yale had a good look earlier in the half near the top of the Harvard box, but the Harvard defense stepped up for a block to quell the threat. Harvard nearly broke the scoreless tie just minutes away from halftime when Jake Freeman arched a header towards the upper corner of the goal, forcing Yale keeper Bobby Thalman to make a leaping parry save to continue the clean sheet. The Crimson ended the half with a slight, 7-6, edge in shots and 4-3 advantage in corner kicks.
The momentum swung firmly in Harvard's direction for the majority of the second half as Harvard outshot the Bulldogs, 13-4, and had 12 corner kicks to Yale's one. Harvard's best chance of the game came in the 77th minute when Kyle Henderson collected a ball just outside the box and blasted a shot towards the opposite side of the net that clanged off the post and skirted away from trouble. Yale's counter-attack produced two great scoring chances, but goalie Joe Festa made a solid first save and smothered the rebound attempt to keep the game scoreless.
Harvard posted three shots between the two overtime periods, forcing Thalman to make two saves to preserve the clean sheet. Festa ended the game with four saves while Thalman made seven in the 0-0 draw.
Harvard continues its three-game homestand Tuesday when it welcomes cross-town rival Boston College to Soldiers Field Soccer Stadium for a 7 p.m., game.

subset: commoncrawl


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For those who believe life resembles art, or at least action pictures, consider the newest film from Arnold Schwarzenegger, 'The Tomb.'
Schwarzenegger, Sylvester Stallone and Jim Caviezel are reportedly signed up to do the picture.
It's about a prison that doesn't permit escape; its designer, played by Stallone, ends up in the prison and must escape. He attempts to do so with the help of his fellow inmate, played by the former governor of California.
U.S. & World
News from around the country and around the globe
Schwarzenegger should have no trouble acting trapped, after seven years as the Golden State's chief executive.
The California budget system -- and its larger governing system -- are a complex prison that its designers, the elected officials and people of California, have not been able to escape.
Schwarzenegger spent his seven years in office looking for ways out, trying almost everything possible. But he remained trapped.
Perhaps in this movie, he'll find a way out.
Would it be too much to ask for Schwarzenegger to slip in a budget joke for governance nerds? Like, "this electronic surveillance system is more complicated than Prop 98."


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Cable Television
The University of Illinois Springfield provides a variety of television channels in the classrooms to enhance the teaching and learning experience. Cable TV is also available in housing units and public areas.
- CableTVList
- TV show listing guide
- To update the listing guide in the above link to show the lineup for UIS, click the Change Location icon. Enter 62703 for the zip code, and choose University of Illinois Springfield.
Campus Cable is Digital
We have upgraded the system that distributes the channels around campus to digital, providing the campus with improved picture quality, better integration with the RAVE emergency notification system, and improved our space saving and energy saving efforts.
In order to take full advantage of this all-digital system including high-definition channels, please be sure to bring a digital TV with QAM tuner for use on campus. A QAM tuner enables your digital TV to receive digital cable channels directly without a set top box. If you are unsure if your TV has a QAM tuner, please check with your TV's manufacturer.
If you have a digital-ready television, it is important to auto program your TV to ensure you are viewing all the available channels. Exact details on how to auto program or auto tune digital TVs vary from manufacturer to manufacturer and from model to model. These instructions are generalizations that are meant to describe the way most TVs accomplish this feature. For best results, refer to the owner's manual for the specific TV you are working with. Most TVs will take between 20-45 minutes to complete this function.
Using the TV's remote control, follow these general steps:
Step 1: Press the "Power" button to turn on the TV
- Step 2: Press the "Menu" button
- Step 3: Select "Set-Up"
- Step 4: Select "Antenna" then "Cable"
- Step 5: Select "Auto Program/Auto Tune" then "OK"
You may notice that some channels show up with decimals or dashes.
If you have any questions, please contact ITS Client Services at firstname.lastname@example.com or 217-206-6000.
Students living on campus can now watch HBO and Cinemax whenever (and wherever) you want on your laptop, phone, and other devices – on or off campus. Game of Thrones, Girls, The Knick, movies, sports and tons more—they're all available.
The best part? HBO GO and MAX GO are already included with your housing so it's super easy to activate your account:
- Go to www.hbogo.com or www.maxgo.com or download the apps
- Scroll down to select "U of I – Springfield" from the 'Sign In' menu
- Follow the login instructions to start watching
Frequently Asked Questions
Q. How do I set up my TV to receive TV channels?
A. Follow these steps:
- Connect a coaxial cable from the TV wall outlet to the input port on the back of your cable-ready TV.
- Connect the TV power cord to the wall electrical outlet and turn on TV.
- Using your TV remote, select Menu and then select and run the Auto-Setup feature. Refer to your user manual for instructions.
If you're not receiving cable TV after following these instructions, double-check all coaxial connections. If there's still no reception, contact ITS Client Services at email@example.com
Q. Will my old analog TV still work with TV?
A. The TV system offers only digital channels. Old style, analog televisions will not work on the TV system.
Q. Can a laptop with a TV tuner installed be used to watch TV?
A. Yes, TV offers SD and HD digital stations. Any tuner that can receive an HD or SD signal will work. There is no need to decode TV digital signals as they are delivered using clear QAM.
Q. Do I need a converter box to receive the HD channels?
A. No, you do not need a converter box to receive the HD channels if you have an HD compatible television.
Q. What is the minimum hardware requirement to view HD channels in HD and which type of set works best?
A. The minimum hardware required to view HD channels is an HD compatible television. Television sets should be purchased based on the user's preferences and needs. Users are encouraged to use the same consumer product resources they would when evaluating and purchasing other electronic equipment. ITS staff do not evaluate television sets nor do they provide recommendations on which sets work best.
Q. Will a Standard Definition (SD) television set work with all HD channels?
A. No, HD programming can only be viewed on an HD compatible television set.
Q. Why do the digital channel numbers include a period between the numbers on the channel lineup card?
A. Due to the technology differences between analog and digital television, multiple digital channels can fit within one channel. This is similar to radio channels, which also use decimals.
Q. Can the HD channels be programmed using the Auto-Setup option?
A. Yes, the HD channels can be programmed using the Auto-Setup option on most sets. However, this may vary depending on the manufacturer of the television set.
Q. How do I know if I am bringing the right television to view TV?
A. Only Digital televisions that have SD or HD capabilities will be able to view the SD and/or HD programming on TV.
Q. Why won't my Westinghouse TV tune in any channels?
A. You need to run a channel scan:
- Select auto-tune on the TV.
- Select cable. This will discover one channel and activate the tuner in the set.
- The first prompt will tell you to contact Westinghouse. This is not required to activate the tuner.
- Select next.
- The next prompt will ask you for the QAM tuner activation code. Enter 14159.
- The channel scan will start after the correct code is put in.
- After the scan is completed, you should have all of the channels.
Q. Why does my Sony Bravia only tune 156 channels?
A. Your TV needs an upgrade. Go to Sony Television Support, search on the model number for your TV and follow the instructions for upgrading your TV.
Q. Why does my TV tune in about half of the channels, but not all of them?
A. We have found that some TVs will not tune in all of the channels. This is a problem with the tuner in the TV. You will need to contact the manufacturer with the TV model number and date of purchase to get their recommendation for a solution or upgrade procedure.
Q. Will a DVR work with TV?
A. If the tuner in your DVR supports signals transmitted in a Clear QAM format, then it will be able to receive and record all of the digital and HD channels. (There is one exception with TiVo DVR. See "Will a TiVo DVR work with TV" below.)
Q. Will a TiVo DVR work with TV?
A. Yes, it will, with one exception. The tuner in a TiVo DVR does not recognize channel numbers that have a dash or dot in the number such as 2.1, 4.1, 7.1 etc. These channels use local channel numbers and we have to carry them with this numbering format. The TiVo box will tune them in but you will not be able to record future programs on these channels.
Q. My TiVo box has lost its programing guide. How do I fix that?
A. To restore the programing guide you will need to repeat the Guided Setup on your TiVo.
If this does not resolve the problem, contact TiVo Support.
Campus Channel
The University of Illinois Springfield also offers the Campus Channel [channel 3.2] where Faculty, Staff, Students, and the Public can see what is going on here on campus. The channel features:
- news and information
- public policy conferences
- campus events
- sports
- a student run news program
- student activities calendar


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Courthouse Pizza offers delicious dining, takeout and delivery to Nashua, NH.Courthouse Pizza is a cornerstone in the Nashua community and has been recognized for its outstanding Pizza cuisine, excellent service and friendly staff.Our Pizza restaurant is known for its modern interpretation of classic dishes and its insistence on only using high quality fresh ingredients.
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Should Government Cap Bankers' Bonuses?
The EU's planned caps on bonuses give bank CEOs the cover they need to get their finances and business models in order. Francesco Guerrera joins The News Hub.
This transcript has been automatically generated and may not be 100% accurate.
... the ... European Union wants to cap bank bonuses is the right thing to do was to gals just like the rhetoric on this on to discuss that ... and the interesting experiment it would set up a serving it's been awhile ... yes but you could ... see you've read it on Sky meats was Putnam sneak sneak peek and yet so tempting bonuses is quite draconian actually held by our standards of why Pakistan is the outlet as it has ... always had bought for them the in the Europeans with is what he wanted to basically you can all learn and bonus which is more than one time salary and if you think about most bankers ... and traders ... are not bonuses them multiple times this out read the summary ... is that the nominal and well the mean old law for normal people they say is it's it's you know when that sold these to be a big pay cut from all the people ... now one of the questions you haven't then on is is is that ... even legal all right thing to do with eating at your opting not to run amok so I'm ... what what he think we did that you're paying you need to sleep bailed out these banks face a mass topped the app to watch him that well it's it's as old as the legal issue I mean I'd be very surprised if there weren't a legal challenge to the city because if you think about the European Union to even the principal which is the no single market to tap the movement of capital labor ... peace ... read discriminates against a particular perfection right so these the only in the bank is what effect that the profession outside the world economy as ... to whether the daily deluge of making it their European Union will I would be allowed to do that and the obesity challenge by banks the banks and a lot it's social ... it's gone and you said you say that this is ... a mobile see what ... happens Isaly and then you come back again and I will or about what you want a slate that it would they would make our ... people and to hold it an easy try that Citigroup is ... to be paid more than ninety million box and ... that would happen ... add in all the wind on top of many of the isthe big thing here is that the ... bank should reduce its debt and that which is to cut costs compensation is a huge part of the costs of the bank's Apple to ... seventy percent of revenues goes into banks and into two pm police the banks and this is a chance ... under the cover all the dust of the European bureaucrats to try and I should be um reduced compensation costs I think that the bureaucrats of biofuel credits euro for some this reminder of why I'm thinking is actually what what companies like Citigroup made them and bonds to the base Lee having a bad time they need to ... trade is to be paid money money box wine because they were made off of Billy inbox ... the Bakrie TC once I'm in uni Xinyuan winemakers then we something something that has a new toy you kill you get the attention of profit actively but the problem is that there was a rising tide lifting all boats are so low people didn't make him half a million dollar for the banks was to be paid a lot of my ... hands is a very high percentages of revenue as compensation for seventy percent compensation Act the law ... got some sun revenues come session that I decided ... a while so the of the new one as this is the extreme of the conductors this'll never happen in the U S at least not this year ... I'm in the mayhem in Europe so what is expected to be very interesting because the giddy eighth in the US on the travel disobedience will go its many ways that the Europeans may have not been so we'll see how these two models work so for example will we have less profitable less successful bonds in Europe because of that because that's the argument of the bank's like ... or will we see that the U P and buying such a safer and therefore less prone to the swings and roundabouts of the banking industry my and and that it's it's a big issues now because something if if it truly is of Michael Potter world economy back in sync it because from the we wanted to be really really really bored ... yes we love the written word especially in Europe because you're in you're buying spinal seventy percent of economic activity in the US is still around ... the finest thirty percent of economic activity the rest comes from capital markets still ... together thing the finest seventy percent of your car you probably wanted to be there it's a ... very safe ... great column I can read my friend just got to wrap all the Wall Street John


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Scheduled of the Mebane City Council are held on the first Monday of each month. In the event that the regularly scheduled meeting falls on a City observed holiday, the meeting will be rescheduled for the second Monday of the month. Meetings begin at 6:00 p.m. and are held at:
Mebane City Hall - Council Chambers
106 E. Washington Street
Mebane, North Carolina 27302
All City Council meetings are open to the general public, except closed sessions. Assistive listening devices are available at all meetings, and meeting materials can be provided in alternate formats upon prior request.
How do I get placed on the City Council's agenda?
You must submit a request in writing to the City Manager at least two weeks prior to the scheduled meeting in order to be placed on the agenda. Mailing address: 106 E. Washington Street, Mebane, NC 27302.
How do I sign up to speak at a Council meeting?
The Mebane City Council is committed to allowing members of the public an opportunity to offer comments and suggestions. In addition to public hearings, a special time is set aside for the purpose of receiving such comments and suggestions. All comments and suggestions are addressed to the Council during the Public Comment Period during the Council's monthly meeting. Each speaker will have 3 minutes. However, the Mayor reserves the right based on circumstances to establish a different time limit. The Mayor may also limit repetitious comments in order to enable Council to conduct its meeting.


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Tom Neely signs on Friday, July 8th from 8pm – 10pm at Secret Headquarters!
The Wolf is a new graphic novel by Los Angeles-based painter-cartoonist Tom Neely. The book tells a simple love story, but one woven with surrealist horror, werewolf lore and its own brand of nightmare logic. With The Wolf, Neely progresses from the traditional cartooning style he showed off in his previous books, The Blot and Brilliantly Ham-Fisted, to a form that blends comics-style storytelling with a fine arts approach to imagery. The ultimate effect is equal parts touching and chilling.
Secret Headquarters
3817 W. Sunset Blvd, Los Angeles, CA 90026


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Copyright 2019 Hubbard Radio Washington DC, LLC. All rights reserved. This website is not intended for users located within the European Economic Area.
April 17, 2015 5:41 pm
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Philip Joyce is Professor of Management, Finance and Leadership in the Maryland School of Public Policy. Professor Joyce's teaching and research interests include public budgeting, performance measurement, and intergovernmental relations. He is the author of The Congressional Budget Office: Honest Numbers, Power, and Policymaking (Georgetown University Press, 2011), and coauthor of two books— Government Performance: Why Management Matters (Johns Hopkins, 2003) and Public Budgeting Systems, 9th Edition (Jones and Bartlett, 2013) . He is the author of more than 50 other publications (including book chapters and articles), appearing in journals such as the Public Administration Review, Public Budgeting & Finance, The Journal of Policy Analysis and Management, Administration and Society, and the Handbook of Government Budgeting. His 1993 article, "Using Performance Measures for Federal Budgeting: Proposals and Prospects" was reprinted in Classics of Public Administration (1997).
Professor Joyce is Editor of Public Budgeting & Finance, is a Past President of the American Association of Budget and Program Analysis and is a Past Chair of the American Society for Public Administration (ASPA)'s Center on Accountability and Performance (CAP). Professor Joyce is the recipient of a number of grants since 2000 from The Pew Charitable Trusts, focusing on the performance of state governments and federal agencies. The highest profile grant funded his participation in the Government Performance Project, which evaluated the performance of state governments, including their management of money, people, infrastructure, and information. He also was the Principal Investigator on the Pew-funded Federal Performance Project, which undertook a similar evaluation of federal agencies between 2000 and 2002.
In addition to his work at the University of Maryland, Dr. Joyce has been on the faculty of The George Washington University, the Maxwell School of Citizenship and Public Affairs at Syracuse University, and the University of Kentucky. He also has 12 years of public sector work experience, including four years with the Illinois Bureau of the Budget and five years with the United States Congressional Budget Office (CBO). In 1992, he received the CBO Director's Award for Distinguished Service. He received his PhD. from the Maxwell School at Syracuse University, his MPA from Penn State University, and his bachelor's degree from Thiel College, Greenville, PA.
Dr. Joyce is a Fellow of the National Academy of Public Administration. He is the recipient of several national awards, including the Aaron Wildavsky Award for lifetime scholarship in public budgeting and finance, the Elmer Staats Award from the National Association of Schools of Public Affairs and Administration, and the Joseph Wholey Award from the American Society for Public Administration. He has done extensive volunteer work in his local community of Arlington, Virginia, including recently serving as Chair of the Budget Advisory Council to the Arlington County School Board. He has consulted and lectured internationally, both as an individual and for the International Monetary Fund and the World Bank. This consulting work has taken him to Bulgaria, China, Guyana, Korea, Latvia, Lithuania, Mexico, and Slovenia.
Insight by Equinix: Learn how DIA and NSA create a secure and flexible infrastructure to use AI and machine learning tools in this free webinar.
Copyright © 2020 Federal News Network. All rights reserved. This website is not intended for users located within the European Economic Area.


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Mather settling into new role as Mariners president
Former finance VP is excited about the direction of the club, on and off field
PEORIA, Ariz. -- Kevin Mather took over as the new Mariners president on Feb. 1 and has wasted no time making a positive impression on those who've crossed paths with him.
Mather, previously the club's executive vice president of finance, led a Mariners contingent to the Dominican Republic last week to open the team's new baseball academy in that country. He then flew to Peoria to get his first taste of life as president of the club at Spring Training.
Mather sat down with MLB.com to answer some questions as part of a series with all 30 club presidents, a "State of the Union" update from baseball's top chiefs. Here's what he had to say:
MLB.com: As the new president of the Mariners, what is your big-picture view of this team as training camp begins?
Mather: I see a young team that has a lot of potential; kids who have been in the big leagues for a year or year and a half, and I'm really excited. If even half of them turn out to be above-average Major League players, we've got a pretty young team and a pretty good base for the future. Then we went out and got [Robinson] Cano and [Corey] Hart. Every team has holes. We have some holes. [General manager] Jack [Zduriencik] comes to me every day and wants to know how much he has for this or that, because we all have holes. And then I worry about injuries. [The Hisashi] Iwakuma [finger injury] would have been a hard story a year or two ago, but I didn't realize how much more it affects me in this position. It was, "ohhh." But the news is pretty good, the doctors seem optimistic. But every day I'm asking, "Any news? Any news?" Because I worry about injuries."
MLB.com: What signal did this franchise send with the decision to sign Cano?
Mather: We're tired of losing, it's time to win more games. We have resources that we're fully prepared to commit to get this thing turned around and be a playoff contender.
MLB.com: You've got two of the biggest contracts in baseball now with Cano and Felix Hernandez. How do you do that and still keep a balanced roster? How much flexibility do you have still?
Mather: I've asked Jack that, because you talk to old-school baseball guys and they'll tell you, on a scale of 1-to-10, you need nine 6s and 7s, you don't need 10s and 2s. The good news is, we've got a great television deal, we've got a great fan base. And as big as the contracts are for Cano and Felix, we still have some flexibility to go get some players.
Whether it's 2014, 2015, he's not done acquiring and filling holes. But my question to Jack was, "Can you really have that much invested in two players?" And his response was, "Here's how you have to look at it, Kevin. We have more resources available and it's not like we've got two 10s and a bunch of 2s. We've got a pretty good core group of athletes here."
So he answered my question. That was also a question that came up in our ownership meeting and he answered that question. He's got resources. He may not have resources for 2014, he's not going to sign another Cano deal in 2014. But if there's an opportunity for value in the future, he knows he can come and ask for it.
MLB.com: You just went to the Dominican Republic to open the team's new $7 million academy there. Why was it important to this franchise to put resources into that project?
Mather: I was walking around today. We've got a new clubhouse down here that, thankfully, we have a great partnership with the City of Peoria and they put a lot of the money in, but there's some of our money in this place. And we made a huge investment in the Dominican.
Last year we moved the outfield walls in at Safeco Field and put in an HD scoreboard and the Edgar Cantina. This ownership has made investments to do it the right way.
There are great baseball players in the Dominican. You drive around and everybody is playing baseball. We have classrooms in our academy, and it's not just to learn English and how to make change on a $10 bill when you get to the United States. It's also to make sure they get their high school diploma when they're down there.
Jack said it in his speech down there -- most of these kids aren't going to make it off that island, but when they're done and they're 19 or 20 and are released from baseball, they'll have an education and something to fall back on and are productive citizens in the Dominican Republic.
But the biggest reason we made the investment is we think there's talent there and we've come up short in the Dominican. Our roster, for all the money we've spent signing players in the Dominican, we should have more Dominicans playing on this team. And I'm not just talking about Cano and [Fernando] Rodney, who we signed as free agents. Let's grow our own. It's a lot cheaper than, as we just talked about, the Cano contract. We think there's a lot of talent down there and we want to get our share, if not more.
MLB.com: Fans are impatient, we're all impatient. But what is your message to them as you go forward with this team?
Mather: When I took this job, one of the things I told our ownership board in the interview process, I said, "What's happening across the street [with the Seahawks]" -- and there were three or four guys sitting in that room that have season tickets and were trying to find hotels in New York so they could go to the Super Bowl -- I said, "What's happening across the street can happen here."
This town is ready for a winner. They have shown tremendous patience. They've been better to us than we deserve. But it's time to turn it. Let's get 80-85 wins and be talking about the playoffs on the first of September. Then we've got resources to go get a little bit more and fill a couple of those holes and get to 90-95 wins and get to the playoffs on a consistent basis. With this young crop of players that we have, I think that's a real likely event.
MLB.com: We're sitting in a new building here. You've got a new skipper, a new president, a new star player coming in. Is it fair to look at this as a new beginning, a starting point to go forward?
Mather: I don't know if I'd say it that way. I'm excited about Lloyd [McClendon]. I'm excited about a new approach and his philosophy and what he's going to do. I'm obviously excited about the new facilities we have.
I think our hands were tied last year, or for the last 10 years, in our Spring Training facility. It was too small. The coaches used to be crawling over each other in their room and the players didn't have the access they have now. All the little things … we can send a message that this is a winning franchise, I think that helps.
I don't know that I'd use the term "rebirth." The first meeting I had in the front offices, I told everybody, "We're really good. Our front office is really good. Everybody calm down." And I know the fans don't care about our front office. I get that. But I told them, "It's business as usual. Keep working hard and keep your chin up because we're really close and I know it's frustrating."
So I wouldn't look at it as a rebirth. That's too strong a word. But I'm excited to get it going.
MLB.com: That front office was described as "dysfunctional" by one media report over the offseason. Do you care to respond to that?
Mather: The word dysfunctional does not come anywhere close to my mind. Our organization runs like most businesses. You've got a chairman and a board, a president and various executives. That's how most businesses are run.
We're in the public eye and we're not winning, so there are a lot of stones being thrown. But the word dysfunctional never comes to my mind or anybody else's in the front office. I might be wrong --there might be a few exceptions -- but I can't believe this is any more or less dysfunctional than any other company in America.
MLB.com: You've worked with Zduriencik for a number of years in a different role. What is your relationship with him, and how involved will you be with baseball personnel issues?
Mather: The one thing I've learned from Jack now that my relationship with him has changed is he's high energy. He's always going.
We'll be having a conversation about a certain player or transaction he's interested in and before I can even finish trying to understand he's, whoosh, off on something else. And I'll say, "Hold it." And then he'll say, "Oh, I changed subjects on you."
But he's got more ideas. He is constantly trying to fill one more hole. We need one more league-minimum guy in the bullpen. And I'll say, "Are you sure we don't have a league-minimum guy in the bullpen already?" And I'm not saying I'm trying to answer that for him, because that's for him.
He makes the personnel decisions. I'm just enthused with his energy and his commitment to get better. He's looking way down the road, which I'm really pleased about. He's saying, "This kid is gonna be good. I don't want to trade this kid. He's in Double-A, but our scouts and player development guys are really high on this kid and I'm not giving him away yet." That long-term thinking -- and the fact he's having those conversations -- I'm enthused about.
MLB.com: People want to win now. But how important is it to keep that long-range view at the same time?
Mather: I had dinner with Jack, and I don't know if we had that exact conversation, but he's planning on working with me for a long time.
He said, "I want to grow old with you on this job, Kevin." And I said "I'm looking forward to that."
I do think, when he took over in 2008, we didn't have a whole lot. We didn't talk about it, but we didn't have a whole lot in our Minor League system, in our amateur Drafts, in our Dominican academy, in our Venezuelan academy. I think now, based on the conversations I have with Jack, there are a lot of other general managers that are very interested in our Minor League talent, which is encouraging. The discouraging part is it's a long way from Double-A to the big league club, and there are a lot of hiccups and trips and falls along the way, and we've seen some of that. But I'm excited about the future.
MLB.com: Last question. How have things changed for you since you took this job? Give us a little window into your life since you took this position.
Mather: I'll tell you, I got here to this office and I tried to move the refrigerator and it's heavy, but the clubhouse kids came up here and they wouldn't let me move it. I'm like, "I can move this!" It's almost like they're treating me like I'm suddenly fragile. And that's kind of eye-opening to me.
But I'm having fun. I wake up in the middle of the night and think, "I've got to get this and this done tomorrow." But that will settle in. I'm having fun. I'm really having fun. The people here make it easy for me."


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Monday February 24, 2020; 01:05 pm EST
This week read how each in our different ways, gets back to the water
The water is calling, and throughout Chesapeake Country we hear and answer.
With the windows open for the first time this spring, I woke to watermen's voices rising uphill through cherry blossoms. Crabbers Steve Smith and Billy Scerbo, both at the job for decades, lifted bright red and yellow unfouled pots onto their trucks, joking their way into the new season.
Sure, as Smith told me a cold week earlier, the scarcity and the high price of the best bail, soft clams, were sure to make crabbing fool's work. Two or three bushels — all you might catch early in the year — wouldn't pay for the bait. Not to mention the price of fuel, just spiked up by the General Assembly. But this day, the call of the water was louder than the voice of disaster.
Watermen, of course, have been working the water all year. Many finfish are caught year-round. And oystering is a winter job just ending. But April starts many seasons.
Along with crabbers, April draws charter captains back to the water. The opening of spring trophy rockfish season on April 20 marks the jubilant return of the Chesapeake's most popular fish — and the return of income to charter captains, who carry most casual recreational anglers to the fish.
Dedicated anglers are also eager to get back to the water in time for the rockfish opener. Big boats fitted for rockfishing are the first in line this time of year. As we scrub, paint, polish and refit, they're counting the days till the boatlifts roll their way to raise them from land and blocks and dunk them back into the water.
There ahead of them are thousands of trailered boats — many belonging to fishermen like Sporting Life columnist Dennis Doyle — free to return to the water at will. For whenever a good day calls them, some fish is sure to be in season — though not sure to be biting.
The many marinas of Chesapeake Country are buzzing this time of year as water lovers hear the call.
Sailboaters hear the call early. Some have taken advantage of this spring's propelling winds, disregarding the chill. The Bay is probably dotted with them this hot day, when I'm not looking. This weekend's anticipated 60-degree temperatures will bring many more sailors the experience The Bay Gardener says he's about to reap: "The solitude of being in the sailboat, being propelled by a warm gentle breeze and listening to the waves lap the hull."
Wednesday night racing begins this month, too: the Southern Maryland Sailing Association started up in Solomons on April 10. The West River Yacht Club races out of Galesville begin April 17. Both Annapolis Yacht Club and Herrington Harbour Sailing races begin April 24.
For more demanding races, read this week's story about Polish sailor Krystian Szypka's singlehanded run across the Atlantic on his Dickerson Farr 37, the sloop Sunrise.
In this week's feature story, cruiser Lynn Teo Simarski reminds us that discovery is another reason to get back on the water. She and husband Guy Guthridge made the discoveries chronicled here by trawler for the big and kayak for the little.
Each return to the water gives us a little of what Captain John Smith surely felt when he saw the wonders of the Chesapeake and its rivers. On the water, we are all discoverers, and few of us recreational boaters have to work as hard as Smith's crew did.
You'll read this week how the Captain John Smith Chesapeake National Historic Trail helps us share at water level in his journey.
It's perfect weather for a paddle, too. In this week's paper you'll read how a new law, the just-passed Waterway Access Bill, will make bridges into waterways for you and your small craft.
We're all feeling the call of the water. I hope you'll answer it.
Sandra Olivetti Martin
Editor and publisher; [email protected]


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Hello everyone,
I just wanted to refresh the recommendation to quarantine your new snakes for a minimum of three months after you bring it home to protect your previous pets. There is a potential case of Boid Inclusion Body Disease in the Edmonton area. This has not been confirmed, but quarantine is all about risk management, so protect your animals.
Please use this thread to discuss what you recommend as adequate quarantine for your collection. Please no finger pointing, let us focus on what we can do, and not what we think other's could have or should have done.
For my collection, quarantine includes:
1. A separate room for new animals (although I am guilty of also using this as an overflow room). This room is on the second floor, while my main room is in the basement. No close quarters.
2. Limiting access and exposure to new animals. Monitoring for illness, parasites, appetite, behavior etc. but largely hand's off. Only entering the quarantine room if absolutely necessary
3. Tending to quarantined animals last, and not returning to my main collection afterwards.
4. Using strong disinfectants within quarantine (quatsyl and chlorhexadine as necessary)
5. And of course, what happens in quarantine, stays in quarantine All hides, cages, tongs, spray bottles etc. are not used outside of the quarantine room.
6. I use a 3 month base quarantine. I prefer a year, and stick to this for tortoises, boas and pythons because these groups have known diseases that can be latent without immediate symptoms to be observed. Of course this can easily still be present in other groups in yet to be discovered pathogens.


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Hi All! Today's questions comes from Susan Fields!
She asks, "Is there a blood type/quality/whatever that would make it very difficult to find a donor? Is it possible they could do this transfusion right there locally, from one student to another?"
There are 30 ways to type blood, but the most important, for the sake of transfusion, is the ABO and Rh (+ or -) typing. There are eight blood types (see cartoon above) based on the special proteins found on the surface of the blood cells and the antibodies we make.
You can't just give blood willy-nilly (who the heck is Willy Nilly?) from one person to another. We carry antibodies to people with different types. In fact, some mothers carry antibodies to their own baby's blood types and must receive a special injection just before giving birth or the baby's blood will get attacked by the mom's antibodies during birth.
To make a long, long lesson in blood typing short, here are a few important factoids:
AB+ blood are universal recipients. So all eight groups above can give blood to this type of person. They are 3.5% of the US population.
O- are universal donors. This blood can be given to any of the eight above without causing a reaction. O- are about 6.6% of the population.
AB- is the rarest blood type. Only 0.6% of the population have this. However, they can receive blood from A-, B-, AB-, or O- people.
So to answer Susan's question? She needs a recipient AND a donor that are relatively rare. In the end, the best answer was that both characters needed to be O-.
As for Susan's second question? In the modern world, there are no direct person-to-person transfusions anymore. It's simply unheard of now (the last time I saw it was in the movie Bram Stoker's Dracula). Blood must be tested for all kinds of diseased first, like HIV, hepatitis, among others, and blood must be tested for compatibility first.
But in a small town that's searching for a difficult blood type, it's easy to imagine that the blood bank lab could "slip" the identity of the donor to the recipient. And these days, people do bank blood for themselves or family members to plan for surgery.
Okay, on last thing. I get asked this all the time during my day job. Can you ask your doctor to figure out what blood type you are, just in case?
Answer? Not unless you want to pay out of pocket for it. Docs only check blood type for two reasons: when they expect to transfuse you (before surgery, or during a bad illness), or when you are pregnant, to plan for the possibility of incompatible Rh factors. And of course, you can donate blood to find out!
So if you really want to know, and you've already had a baby, your OB's office will probably have that on record. For the rest of you, you'd have to wait until (gulp) you needed surgery or (bigger gulp) you were in some sort of trauma or succumbed to an illness that caused a terrible anemia. Or if you qualify, donate blood!
Please keep in mind this post is for writing purposes only and is not to be construed as medical advice!
All I ask in return is that you become a follower of my blog and post a link on your blog when I post. Easy peasy.
Also, don't forget to check out Mental Health Mondays at Laura's Blog!


text:
Hi all,
Im from the UK and love cricket, for this reason I have joined this forum as it seems full of great people and interesting topics.
Hi all,
Im from the UK and love cricket, for this reason I have joined this forum as it seems full of great people and interesting topics.
Hi mugshot - stick around mate - there are all too few of us round here who remember the biting social comment and political satire that florence, zebedee and their friends brought us
hi everyone im an avid cricket fan from Waikato New Zealand, joined this forum cause there are so many fellow kiwis, and great cricket discussions
I played schoolboy cricket untill i ****** up knee, but am planning to get back into next season as soon as i get my legspin and medium-fasts back up to scratch.
1) Ross is Boss.
2) See point 1.
Leading the charge against nuances being used in posts.
Overrated XI M Bracewell, Burns, Rahane, Don Voges, Bairstow, Alecz Day, Donovan Grobelaar, Luke Ronchi, Faulkner, Dan Christian, Permaul
Last edited by ohnoitsyou; 06-01-2013 at 09:17 PM.
Hello Guys !!! I am here Yeah.. have gone through few threads and saw i know or seen quite a few in another forum i am in.. Hope i contribute in a good way towards the forum and participate actively. I am an Indian and living in New Delhi. Love boozing and travelling with friends for fun.
Welcome mate!
Hi from Seth Africa and I am only here because our cricket team is playing so well these days.... Just kidding been a big cricket fan all my life and enjoy a good discussion.
Twenty-over cricket can be boring. It has grown up. It takes concentration. It is no longer a game for the post-literate generation. They need the distractions, the loud music to disguise the boredom. They never warned you about that.
welcome o beard
And smalishah's avatar is the most classy one by far Jan certainly echoes the sentiments of CW
Yeah we don't crap in the first world; most of us would actually have no idea what that was emanating from Ajmal's backside. Why isn't it roses and rainbows like what happens here? PEWS's retort to Ganeshran on Daemon's picture depicting Ajmal's excreta
Hey guys, I'm a rabid cricket fan keen to spout my largely crap, misinformed views on the sport I love I'm also hugely interested in the wider world and love having a laugh. When I do that IRL it sometimes looks like this... But most of the time I also have a neck, torso and limbs.
Welcome Bogan. You'll get on well with UV then.
There are currently 1 users browsing this thread. (0 members and 1 guests)


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Philips Xenium x503 feature a dimensions of 11.5 x 5 x 1.1 cm, 92.8 gram, an entry-level model that offers a compatible GSM / GPRS / EDGE, dual SIM card slot, a 2.4 inch display with 262 144 colors and a resolution 240 x 320 pixels, 3.15 megapixel digital camera, media player, FM radio tuner with RDS, a 3.5 mm audio output for connecting headphones, an internal memory of 78 Mb, a slot for memory cards microSD / microSDHC with a maximum capacity of 8GB, miniUSB 2.0 port, QCIF @ 15fps video recording, Java MIDP 2.0 and Bluetooth 2.0.
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YOQNEAM, ISRAEL--(Marketwire - Jan 3, 2013) - Given Imaging Ltd (
The ManoView ESO v3.0 software is used to identify esophageal motility disorders including dysphagia, achalasia, and diffuse esophageal spasms (DES) and helps physicians diagnose and make appropriate recommendations for treatment. This software launch includes the latest Chicago Classification parameters whose major clinical benefit is a reduction in procedure time and improved clinical diagnosis.
"The new ManoView ESO v.3.0 is an important software upgrade that keeps pace with the recent improvements in manometric interpretation and classification," said John Pandolfino, MD, Northwestern Memorial Hospital, Chicago, IL. "This system is intuitive and demonstrates a high level of accuracy in data analysis and suggested classification."
Additional advanced capabilities supported by ManoView ESO v3.0 include expanded language support and Hospital Information System (HIS) compatibility. The ManoView ESO v3.0 software also features benefits such as reduced training requirements through a consistent and repeatable process, increased confidence in manometry analysis, and true three-dimensional visualization of the esophagogastric junction (EGJ).
About Digestive Motility
Motility disorders occur when the natural muscle movements of the digestive tract that help to propel food content are impaired. These disorders can impact a portion or all of the digestive tract. Examples of digestive motility diseases and disorders include chronic intestinal pseudo-obstruction (CIP), gastroparesis, dysphagia, and diffuse esophageal spasm (DES)1. Achalasia is a motility disorder that occurs when there is a complete lack of muscle movement within the esophagus, preventing food from entering the stomach. Symptoms are difficulty swallowing liquids and solids and can also include regurgitation, vomiting, weight loss and atypical chest discomfort.2
About ManoScan ESO
ManoScan ESO is a test used to assess esophageal motor function. This advanced diagnostic technology allows physicians to evaluate causes of reflux, difficulty swallowing, functional chest pain and pre-operative evaluations. As the first solid-state high resolution manometry technology, ManoScan is the global market leader in technologically advanced solutions for assessing gastrointestinal motility. It is the only platform validated for the Chicago Classification System, the industry's standardized categorization scheme for identification of motility disorders. All ManoScan ESO systems incorporate the new ManoView ESO v3.0.
About Given Imaging Ltd.
Since pioneering the field of capsule endoscopy in 2001, Given Imaging has become a world leader in GI medical devices, offering health care providers a range of innovative options for visualizing, diagnosing and monitoring the digestive system. The company offers a broad product portfolio including PillCam® capsule endoscope for the small bowel, esophagus and colon. The company also offers industry-leading GI functional diagnostic solutions including ManoScan™ high-resolution manometry, Bravo® capsule-based pH monitoring, Digitrapper® pH-Z, and the SmartPill® GI monitoring systems. Given Imaging is committed to delivering breakthrough innovations to the GI community and supporting its ongoing clinical needs. Given Imaging's headquarters are located in Yoqneam, Israel, with operating subsidiaries in the United States, Germany, France, Japan, Australia, Vietnam, Hong Kong and Brazil. For more information, please visit www.givenimaging.com.
Forward-Looking Statements
This press release contains forward-looking statements within the meaning of the "safe harbor" provisions of the U.S. Private Securities Litigation Reform Act of 1995. These forward-looking statements include, but are not limited to, projections about our business and our future revenues, expenses and profitability. Forward-looking statements may be, but are not necessarily, identified by the use of forward-looking terminology such as "may," "anticipates," "estimates," "expects," "intends," "plans," "believes," and words and terms of similar substance. Forward-looking statements involve known and unknown risks, uncertainties and other factors which may cause the actual events, results, performance, circumstances or achievements of the Company to be materially different from any future events, results, performance, circumstances or achievements expressed or implied by such forward-looking statements. Such forward-looking statements include statements relating to the Company exploring strategic alternatives and considering possible strategic transactions involving the Company. Factors that could cause actual events, results, performance, circumstances or achievements to differ from such forward-looking statements include, but are not limited to, the ability of the Company to reach agreement on any strategic alternative and/or to complete any such alternative, as well as the following: (1) our ability to develop and bring to market new products, (2) our ability to successfully complete any necessary or required clinical studies with our products, (3) our ability to receive regulatory clearance or approval to market our products or changes in regulatory environment, (4) our success in implementing our sales, marketing and manufacturing plans, (5) the level of adoption of our products by medical practitioners, (6) the emergence of other products that may make our products obsolete, (7) lack of an appropriate bowel preparation materials to be used with our PillCam COLON capsule, (8) protection and validity of patents and other intellectual property rights, (9) the impact of currency exchange rates, (10) the effect of competition by other companies, (11) the outcome of significant litigation, (12) our ability to obtain reimbursement for our product from government and commercial payors, (13) quarterly variations in operating results, (14) the possibility of armed conflict or civil or military unrest in Israel, (15) the impact of global economic conditions, (16) our ability to successfully integrate acquired businesses, (17) changes and reforms in applicable healthcare laws and regulations, (18) quality issues and adverse events related to our products, such as capsule retention, aspiration and failure to attach or detach, bleeding or perforation that could require us to recall products and impact our sales and net income, and (19) other risks and factors disclosed in our filings with the U.S. Securities and Exchange Commission, including, but not limited to, risks and factors identified under such headings as "Risk Factors," "Cautionary Language Regarding Forward-Looking Statements" and "Operating Results and Financial Review and Prospects" in the Company's Annual Report on Form 20-F for the year ended December 31, 2011. You are cautioned not to place undue reliance on these forward-looking statements, which speak only as of the date of this press release. Except to the extent expressly required under applicable law, the Company undertakes no obligation to release publicly any revisions to any forward-looking statements, to report events or to report the occurrence of unanticipated events.
1 http://www.agmd-gimotility.org/about_motility.htm
2 http://www.iffgd.org/site/gi-disorders/adults/motility-disorders


text:
This is retained as a resource but nothing new has been added since late 2009. No further additions will be made by the DCC.
Date added 13 December 2006
Last edited 12 November 2009
Full Title
Text Encoding Initiative
The Text Encoding Initiative is a major international initiative within the academic community to provide a standard set of Standard Generalized Mark-up Language (SGML) and Extensible Mark-up Language (XML) tag definitions which can be used to represent all kinds of electronic information, in particular the datasets generated and used by research projects in linguistics, literature and the humanities in general.
TEI is highly modular and extensible and is particularly relevant for bibliographic material. Basic tag sets are provided for prose, verse, drama, speech, dictionaries and terminological databases, and a method has been defined for creating customized mixes from these basic sets.
Additional tag sets are provided to capture information related to linking, analysis (including feature structure analysis), certainty, transcriptions, critiques, names and dates, nets (graphs, digraphs, trees, etc), figures and corpora.
Standards Developing Organisations
- Association for Literary and Linguistic Computing
- Association for Computers and for the Humanities
- Association for Computational Linguistics
No information available.
Lifecycle Actions
- Access, Use and Reuse
- Create or Receive
- Description and Representation Information
Standard Frameworks
- Digital Archive Standards
- Digital Repository Standards
Standard Type
- XML DTD and Schema
Current Version
- 2008 - TEI P5 [external]
- Schema and implementation guidelines for downloading.
Further Information
- Wikipedia entry for Text Encoding Initiative [external]
Alternative Current Versions
Previous Versions
- Documentation no longer available.
- 2002 - TEI P4 [external]
- DTD and implementation guidelines for downloading.
Referenced Standards
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Disciplinary Metadata
Disciplinary Metadata
The issue of disciplinary metadata standards - what they are, who's using them, how to use them - has been gaining attention in the RDM community. To support this, we have created a Disciplinary Metadata page for those who need help figuring out what standards might address their own needs.