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Wednesday, November 30, 2011
Buffet style sweet & sour dumplings
When TheHusband and I started dating I was living in a digs in "Little Mowbray". I wasn't really a student at the time but my friends were and well I was tired of living at home. My relationship with my parents was strained from moving out of home and smoking and (not really) working for my dad.
In walking distance from our house we had some great food options. Some for the begining of the month (Greek and Chai Yo), one for mid month and special (read: reasons to get drunk) occasions (Fat Cactus) and one for just before the end of the month (when you know you really shouldn't but you really don't want to eat at home) and that was a "chinese" buffet place. I forget the name, it changed so often as did the clientèle. They are no longer there, I believe their fatal mistake was adding a sushi bar (which was not all you can eat like their buffet)
Posted by Hila Jonker at 1:21 AM 2 comments:
Sunday, September 11, 2011
Anything for love "huevos" rancheros
If you have a partner you have been where I was this morning. Dreaming from the night before about using my texmex left overs for my very first attempt at Huevos Rancheros. Getting up I asked "TheHusband" if he would like a cheese omelette and got a resounding "yes" so bounced (as much as an 8 months pregnant lady can) off into the kitchen to make our respective breakfasts. I open the carton of eggs only to discover 2 lonely eggs staring back at me.
What do I do? Tell make TheHusband porridge and hope he forgets he was offered eggs, or give up on my breakfast fantasies? As you may have guessed from the title of this post I chose to forfeit the eggs. I however do not regret it as my breakfast was delicious (and ultimately way too much for me anyway)
Posted by Hila Jonker at 1:14 AM 2 comments:
Wednesday, August 24, 2011
Le Creuset & Silwood treat us for a night
Picture yourself on a boat on a river...or alternatively in a car on the M5, with 2 fabulous food bloggers (Butterfingers & FoodandtheFab), heading towards an evening of unknown decadence. You have the menu in front of you. It seems basic but you know there is going to be more. Often words are not enough to give you an idea of what to expect and having a air of mystery behind an event can lend to words what nothing else can, almost tangible excitement for the potential of what lies ahead.
Monday, July 18, 2011
Truffle Salt Risotto
I was never very good at physics, in fact I was shocking (no pun intended). Even if I memorised the rhymes till I turned blue in the face, when it came down to a test or making something work I didn't know my positives from my negatives and failed every time. On the other hand, when it came to chemistry I was "Queen of the Lab", I loved the way things worked and how 1+1 did not always =2. Unfortunately at my school we just had "science" as a subject and so, although my chemistry scores were FANTASTIC, my physics scores were so flat I had to drop "science" as a subject.
Posted by Hila Jonker at 8:02 AM No comments:
Labels: main, rice, vegan, vegetarian
Thursday, July 14, 2011
Breedekloof Soetes & Soup 2011 weekend
Wine. Soup. Market. Cabaret. Witblitz. If any of those words make you smile then check out what Breedekloof wine estates has coming up to make you smile some more:
WARM UP THIS WINTER AT SOETES & SOUP: 22-23 July 2011
Beat away the wintry blues at the annual Breedekloof Soetes & Soup 2011 weekend which takes place on Friday 22 July and Saturday 23 July. Live music, a farmer's market and Witblits tastings, as well as exhibitions of art, clothing and jewellery are on the menu.
Highlights include a Cabaret show hosted by Seven Oaks and Waboomsrivier Cellar, featuring Phantom of the Opera star Rory Rootenberg, and Bob & Sop at Opstal Estate – an evening of food, wine and music featuring covers of artists named Bob (Dylan, Marley, Geldof and Seger).
This fun-filled event hosted by wineries in the Rawsonville, Slanghoek, Goudini, and Breede River areas, combats the chills by serving cups of steaming hot homemade country soup accompanied by a glass of multiple award-winning soetes (dessert wines) including Hanepoot, Noble Late Harvest, Red Jerepigo and Port.
Visitors buy a Breedekloof Soetes & Soup enamel mug and coupon booklet for R15 per person at their first winery and use these to enjoy complimentary cups of homemade country soup and discounts of between 10% and 25% on red and fortified wines at each of the participating wineries.
Opstal Estate will host Opstal Vars - a farmers/fresh produce market with music, food stalls, jewellery, paintings and entertainment for kids.
Badsberg will offer a 15% discount on reds and selected dessert wines. There will also be homemade country soups and freshly baked bread made the traditional woodfire way by Kleinplasie Museum and a Witblits tasting hosted by Kleinplasie Museum.
Slanghoek Cellar will host red wine barrel tastings with the winemaker and cooper demonstrations - the art of wine barrel making. Daschbosh Cellar has a full programme of kiddies entertainment including Sand Art, decorate your own cupcake and braai your own "stokbrood".
Bergsig Estate will host live music and offer Soup & Wine Pairings at R40 per person - soups include Green Pepper, Seafood, Spicy Tomato, Hungarian Goulash and Chocolate. The Bistro will serve an A' la Carte menu.
The region's diverse range of accommodation venues have a Soetes & Soup weekend special where you pay for two nights and get the third night free.
The Breedekloof is a family destination and the wineries cater for kids. Visit www.breedekloof.com for more information, or email firstname.lastname@example.com or call (023) 349 1791.
Wednesday, July 6, 2011
Sour Cream Brownies - Rich and delicious
I have always been a lover of "loot", I am never one to turn down a gift for any reason. Sure, I will do the polite "aw you didn't have to" but I will be very glad you did. I am equally excited about giving gifts and often leave gift buying for the last minute to avoid having to wait to see someone's reaction to a gift I bought which I felt was perfect for them. Sometimes I make it the other person's challenge by giving them the gift early and informing them that they cannot open it until the big day arrives. On the same level I tend to wait till after a party to open my gift, a little challenge to myself, something fun to have once all the guests have left and the party is over.
Such it was with the "brownie baking pan" that Nicola, from Wots for Lunch, gave me for my housewarming. She didn't make it easy, telling me she saw it at home and thought it was something I would definitely want. She did say if she got it wrong I could exchange it but I knew it would be so right. In the time that I have known Nicola, every gift she has given me has been thoughtful and just right.
As some may know I had a #FoodieWarming. My housewarmings are going in stages, my flat is smallish and I wasn't sure what my limit was. As usual I totally over catered for the event (except on the tortilla's side, I didn't make enough) and was left with plenty food at the end of the night. What could be frozen was and what couldn't, was used (salsa makes great omlettes). I wasn't sure what to do with all the left over sour cream but when I saw Nicola's gift I knew that somewhere in the world wide web there must be a recipe for Sour Cream brownies and I was so right.
Sour cream brownies
(recipe adapted from TLC - how stuff works)
What you need:
1/2 cup butter softned
1 cup caramel sugar (you can use light brown sugar too)
1 egg
1 cup sour cream
1 tsp vanilla
1/4 cup NoMu cocoa ( I mention brand because their cocoa is very potent, other brands use 1/2 cup)
1/2 teaspoon baking powder
pinch of salt
2 cups cake flour
1/2 cup milk
1 bar dark chocolate (I had a bar of Lindt Dark Chocolate Mousse - it was either that or Madagasse)
What to do:
Preheat oven to 180°C. Butter a 33X22cm pan or brownie pan.
Cream butter and sugar in large bowl until blended.
Add egg, sour cream and vanilla; beat until light.
Add cocoa, baking soda and salt; beat until smooth.
Alternate flour and milk well mixed.
Stir in chocolate.
Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until center springs back when touched. Cool in pan on wire rack.
Cut into which ever shape you like or if you lucky like me the pan has already done that for you.
Serve with a cold glass of milk.
Tuesday, June 28, 2011
Flapjacks & The Green Pan - Recipe & Review
I was never built to be a full time slave. I run out of steam way to quickly and concentration is not my strong suit. So when I was given the opportunity to work at a job which kept me busy for only 5 hours out of the day I was ready and waiting. Of course a full time job pays better and longer hours at the office mean less chance for me to spend money but it also means spending every hour after lunchtime wishing I was home or finding way to keep my eyelids from shutting on me.
The other problem with being stuck at an office is following people on twitter who do things like go out for lunches or, as @rethavs did today, make yummy things for lunch. Then you are stuck staring at pictures, coming up with escape schemes until it's time to go home and by then all your energy is sapped and you make hot dogs for supper or go out instead.
I was already home when the offending image was posted onto twitter and decided that this would be the perfect time to do a long overdue test of my Green Pan.
Everyone who has ever made flapjacks or their daintier cousins know that these are some seriously sticky things before they are cooked. If you don't get the right amount of oil in their you don't get a good result. Too much and they soak it all up, too little and you'll be scraping your pan for days. So what better way to test this seemingly amazing pan? I used no oil, butter, grease, spray&cook, suntan lotion or any other kind of lubricant, just the pan...face to face with the sticky and delicious flapjack batter.
The result? Perfect flapjacks! I will admit now that this is not the first time the pan was used, it gets used often for scrambled eggs and omelettes, so this was not just because it's brand new. As for the flapjacks, this recipe is a keeper.
(Adapted from cookbook.co.za's recipe)
What you need:
1 1/2 cups cake flour
4 tablespoons sugar
1 tablespoon baking powder
Pinch salt (about 1/4 teaspoon)
1 1/4 cups milk
2 jumbo eggs 2 teaspoon of vanilla extract1/4 cup melted butter
4 tablespoons sugar
1 tablespoon baking powder
Pinch salt (about 1/4 teaspoon)
1 1/4 cups milk
2 jumbo eggs 2 teaspoon of vanilla extract1/4 cup melted butter
What to do:
Sift or whisk dry ingredients together. Add the milk and mix well. Add the eggs one at a time, whisking well between each addition. Add the vanilla extract. Lastly whisk in the melted butter. Heat the pan on a medium heat and pour on a measure of the batter (all depends how big or small you want the flapjack to be) and cook on one side till bubbles form, pop and don't refill with batter. Flip over and cook till golden brown underneath. Serve warm with anything you like. mmm Nutella.
Disclaimer: The Green Pan was a prize I received at the Food Blogger's Indaba but my review is honest and nothing was left out
Wednesday, June 22, 2011
Caramel Bread
TheHusbands brother loves to cook. So when we're up for a visit I try and see where his interest lie and how well he executes them. So far I have seen him do 2 things. 1) Wreck a really good piece of meat and 2) Caramel Bread.
His way: Buy bread dough from the grocery store, make little balls, place in a baking tin and cover with Caramel Sugar and Cream. Leave to rise then bake.
This is the way I have been doing it. It's one of those dessert you can whip up real quick, everyone loves it and there is only 1 dirty dish (and sometimes a dirty drip tray if I underestimate how much it bubbles over)
It really is a self saucing dessert. The caramel sugar melts into the cream and soaks into the dough as it bakes. If you put in enough cream (and it doesn't all boil over onto your drip tray) there will be some caramel sauce left over too.
So the other day, while cooking up a cottage pie I sat waiting for the bing of my oven timer and realised "I need dessert!". How could I have people over for supper and not give them something sweet to end with? Caramel bread came to mind. Smells great, tastes delicious, minimum effort. I checked my watch, 17:00, there would be no way that PnP would still have raw dough for sale.
This lead me a to google search for a simple white bread recipe and I stumbled on this recipe. Checked my pantry (cupboard), checked the fridge, inspected my counter and found everything except bread flour. So did I give up? No! See I am a cook not a baker so I have no regard for exact ingredients...pffft. I used cake flour instead. I can tell you that on this one occasion my contempt for recipes paid off well (nothing exploded either, bonus!)
What you need:
1 cup milk
2 tbs butter1 1/2 cup warm water
2 packets dry yeast
2 tbs sugar
1/2 tsp salt
1 cup warm water
6/7 cups flour (use bread if you have it, cake if you don't)
1 cup cream (or more if you have a deep enough dish)
1 cup caramel sugar
What to do:
Melt the butter in the milk in a saucepan on a low heat. Once melted put aside to cool. Mix the yeast and 1/2 cup of warm water together and put aside too. In a large bowl mix together the sugar, salt and water together. Once cooled add the milk and butter mixture. Make sure the mixture is not too warm before adding the yeast mixture, you don't want to kill the yeast. Mix the flour in one cup at a time until you get a nice smooth and slightly sticky dough, not too sticky though. Kneed it and then pop it into a well oiled bowl, flip it over so that the dough is coated in oil and then cover and leave to rise for about an hour or until doubled in size. Knock it down and leave it for another 30 minutes. Greece a baking tin of your choice and and make balls of dough. The size is your choice depending on the baking tin you use but the balls are important. Sprinkle the caramel sugar over everthing keeps a little aside to sprinkle ontop. Pour the cream over. Cover and let rise for at least 20 more minutes. Before popping it into the oven at 180°C sprinkle the rest of the sugar on top. Bake until golden brown and serve warm.
Can also be served the next day with some extra caramel sauce and a cup of coffee
Sunday, June 19, 2011
Homemade Lux - A father's post for father's day
When you say "midlife crisis" you immediately think of balding men with hairy chests sporting gold chains, luxury cars and models on their arms. In my world, my dad's midlife crisis has been nothing short of delicious. It started a simply with an interest in creating labaneh like we had had in Israel and progressed...um....naturally into sausages, so that he could make my mom's favourite salami but without pork and from there the very natural step towards smoking.
In the beginning it went slowly slowly as he learned things from YouTube and the internet and then came The Food Network, Diners, Drive-ins and Dives and suddenly we had BBQ sauces and dry rubs and all this led him to this forum, and all smokin' hell broke loose. If it could be smoked it was and trust me in their world, everything was fair game until proven otherwise and my dad took to it like a witch...er...duck to water.
So I decided to introduce you lot to my dad through one of his posts (He is so cute when he photographs his food that I am not even slightly annoyed but very amused by the fact that he is now doing exactly what he used to tease me for doing) Here he is Ladies and Gentleman (please excuse his English, it is his 3rd language after all):
First the results (sorry could not help my self)
it was Wednesday i could not take it any more...so i got a whole salmon i fillet it and remove the bones.trimmed the belly and the side off the fish (don't throw )
In a cure it go's(i love dill and pepper so i add in) for 48 hours then to ice bath 90 minutesand to the frig for 36 hours.
It takes looooong time so we will do the cream cheese for the sandwich
you know the Pieces thet i trimmed i smoked it in a aluminum pen for 3 hours mix it with salt,pepper and
OK it is ready now in to the smoker it gos for 4 hours cold smokeNow for the long 4 hours ............................................................................ OK it is finish
Yummmy Thanks AL
Al is SmokinAl, one of his forum buddies. You can find my dad and all his posts as africanmeat
Friday, June 10, 2011
Planet restaurant - out of this world (what can I say, queen of cheese)
|All images courtesy of Mount Nelson Hotel
Lets for a moment talk "Portion size". When were you last at a place where the portions were just right? Where you could comfortably make your way through three courses without feeling the need to deflate at the end? I can tell you that that was a small but very important part of what made my dinner at Planet so wonderful, but I am skipping ahead to the end and that's not fair for anyone. Especially not you.
It starts with having a brilliant sister, who wows enough staff members into giving her a well-deserved "You make a difference" award, the "Employee of the month" accolade at The Mount Nelson Hotel. The next step for this is a plan for two sisters, whose relationship is a lot like dark chocolate: on a good day smooth and rich and on other days a little too bitter. With age the palette matures and dark chocolate becomes more of a pleasure than anything else. Days like those lead to plans like these. Both on the same page, equally in need of some comfort and pampering, we decided to use The Sister's reward of a "A night at the Nellie".
Luxury in the bedroom, luxury in the bathroom and to crown the whole occasion, luxury on the tongue as we headed downstairs for dinner at the Planet. A short wait for the rest of the guests, Mr Entertainment, Mr Fabulous and Ms Chatty, in Planet Bar with my virgin cocktail and some yummy nibbly things (oh, the maturity in my words often pains me). Final guest arrives and we wonder off down the passage of mirrors, star signs twinkling in the background as Mr Entertainment declares "That's my star-sign!" "You're Aries?" "No! Tauro" and with that the tone was set for the night
Champagne was served (a nice vintage of Appletiser for me) and a beautiful little plate of amuse-bouche delights was placed on the table. Tiny tastes from popovers to springrolls and our tastebuds were jerking the reins to get going. Looking through the menu only served to send their nostrils flaring as we diligently chose a range of dishes so that allowed us to taste as much of the menu as possible. I was intrigued and delighted to see an entirely vegan journey option as well as many vegan dishes to chose from. It's not often that fine dining and ethical eating meet in such spectacular ways.
From terrines to salads everybody shared, well except for The Sister, who held on tight to her collection of bite size morsels each one with salmon as their star ingredients. The brightest star in the starters was most definitely the crumbed and feta stuffed pepperdews that came with the smoked crocodile salad. My choice, the lentil salad, was surprisingly light and very refreshing. For a legume known for it's meatiness the salad turned out to be the perfect prelude to my main.
There too, with Liezl expertly guiding our galloping tastebuds in the right direction, we each picked a dish we could share. Blown away by the presentation and care that was taken to make each dish not only beautiful to the eye but colourful on the tongue. We were delighted by the potato foam served with the fillet, a cloud of comfort, tasting like home but with the texture of heaven. My star for this course had to be my very own kudu pie, how such a petite parcel could carry so much flavour without exploding was beyond comprehension. My kudu steak, butternut mash and the bean salad that came with it all served only to make the dish even brighter.
On to dessert and on most occasions this is the point where the tastebuds have come to a comfortable trot, the sky-carriage heavy from over indulgence, slowing down to an almost intangible pace. Not this time, flanks glistening from excitement at the thought of more delights in store, decision time came again and this time the good of the group was forgotten. The favourite pretasting was "The Nutty one" but having had it at Taste of Cape Town I was too curious, too intrigued by all the creatively named dessert on the menu to have the same thing again and so "Chocolate..." and it's description (chocolate souffle, chocolate mouse, salted caramel, chocolate bellinis...) won me over. The star, however, in this galaxy was by far The Sister's choice "Whiter shades of pale" Meringue, white chocolate, heaven, cream, magic...all on one plate.
Good chats, raucous laughter and great company were our companions on this journey, friendly and attentive service our guides and every moment was savoured and enjoyed.
The winter menu has now been launched, with the dishes I described saying farewell as the seasons change and with them the produce changes only to be replaced by what I can only believe will be equally inspiring dishes.
At R300 pp for a 6 course Journey menu, it is really worth every penny, the only part you will be disappointed by is, that at some point, you will have to land.
Thursday, May 19, 2011
Orange Yoghurt Cake
To be honest, this post was meant to hold a good ol' South African dessert. Only fair after the All American post before it but not all is fair in pregnancy and cravings and so the Local is Lekker post will have to wait.
Don't you worry though, this post is full of sweetness just right for the winter season. The perfect cake to bake if you don't want to spend too long out from under the covers and ready so quick you could probably bake it just before guest arrive for coffee.
Let em take you back to Tuesday afternoon. After checking with the whole family what the plans were for supper I was left with "make something" and my porridge brain shut down and no ideas other than "spaghetti bolognese" would come up. There was no mince and what I really wanted to do was curl up under a blanket and stare blankly at the TV screen. The latter won and I was delighted that "up next" on the Food Network was Ina Garten. Aha! I thought, she will definitely have something that will inspire dinner.
I was wrong, between the Baked Salmon (I don't like salmon, yes yes I know) and the Oriental noodle salad (Don't get me wrong, it looked good...and summery) nothing really caught my eye. Why do I bring up her show then? Well her dessert, lemon yoghurt cake, did. Off I ran to get pen and paper and rewound the segment to copy down ingredients and instructions and then rushed off to the kitchen, forgetting the warmth of the blanket and the vapid calm of watching TV
Into the kitchen I dashed and checked the fridge. Plain yoghurt...hmm just 1 small tub but I did have some leftover inkomazi/maas (Leben or sour milk), that should work. Then turn to the fruit bowl to check for lemons...plenty but the oranges...ooo. With that a cake was born.
A perfectly easy cake and one I have never baked before so perfectly fitting for Tandy Sinclair's competition to win Le Creuset competition (click the link to see their amazing range)
What you need: (adapted from the Lemon Yoghurt cake by Ina Garten)
For the cake:
1.5 cups cake flour
2 tsp baking powder
pinch of salt
2/3 cup plain yoghurt
1/3 cup Maas (Leben or sour milk. You can also use a whole cup of yoghurt)
1 cup sugar
3 Jumbo eggs
0.5 tsp vanilla extract
2 tsp orange zest
0.5 cup vegetable oil
For the glaze:
1/3 cup sugar
1/3 cup orange juice
What to do:
Preheat the oven to 175°C. Line a 24cm springform pan. Sift all the dry ingredients together. In a separate combine the yoghurt, maas, sugar, eggs, vanilla and zest. Mix in the dry ingredients until just combined and then add the oil. Mix till all is combined but do not over mix. Pour into your pan and bake for 30-35 min checking to see if it baked through. While it cools slightly (too cold and it won't soak up the glaze) heat up the sugar and juice until clear. Pour over your cake.
Serve with a couple of slices of orange and a dusting of icing sugar.
Oh, I ended up making potato and leek soup for supper, wonderful how a little baking can get the creative kitchen juices flowing.
Posted by Hila Jonker at 3:14 AM No comments:
Monday, May 16, 2011
Oreos - Home made is better
As much as we like to deny it, our lives are full of America. The TV shows we watch and the foods we crave, the good ol' US of A is all around us. It frustrate my husband no end that we are "allowing them" to brainwash us with their cool shows and delicious fast food but I am not complaining. Some things are just better with a twang.
One such thing, is the oreo. How we all rejoiced when they originator of the "but you can have the rest of my meeelk" graced our shores and several years on the cookie, and the iconic advert, still remain firm favourites. So, on one quiet and creative afternoon I thought "well how hard can it be?" and dived head first into the millions of results google handed me. Many very american short cuts like "chocolate cookie mix" later I finally found food networks version and made a few tweaks to match what I had (I was not in the mood to go shopping, if I was I would have just BOUGHT oreos and settled down with a glass of meeeelk)
What you need:
For the Dough:
- 1 1/3 cups NoMu cocoa
- 1 1/2 cups cake flour, plus more for dusting
- 1/4 teaspoon salt
- 225g unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- 115g unsalted butter, softened
- 3-4 cups icing sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
What to do:
Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.
Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of baking paper and roll into a half centimetre thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the baking sheets, until firm, at least 1 hour or up to several days.
Using a 4cm round cutter, cut the dough into 64 circles on the baking paper. It's easier to move the dough in between then the individual cookies. (You can reroll the scraps once.) Place the cookies about 4cm. Preheat the oven to 175 degrees C.
Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.
Meanwhile, prepare the filling: Using a mixer, cream the butter and vanilla until creamy. Beat in the icing sugar and lemon.
Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.
Serve with a glass of cold milk and make sure your dogee doesn't get any cho'clate
Thursday, March 24, 2011
Roasted veg with Walnut & Rocket Pesto
Winter has come for a quick educational* before it's arrival in a month or so and with it come the visions of warm comforting food and snuggling up with a hot drink while watching TV or reading a good book. It brings to mind the Afrikaans saying "Maagies vol ogies toe" meaning when the tummy is full the eyes want to close. This is all well and good if you hadn't had a pig-out weekend like mine.
Hummus im Basar on Sunday night, Romanian Kebabs with wedges on Monday (forgive me, it was a public holiday and I had forgotten it was meant to be meat-free) and then all-you-can-eat sushi on Tuesday night. I was looking for something comforting and warm but still light and healthy.
I first thought about what I would consider "Light & Healthy" and vegetables came to mind. Then the "Warming" aspect and roasting sounded like a grand idea. Next it was about what to serve it with and cous cous just was naturally at the top of the list. Relaying my idea to my father (who was also a little fed up with the heavy eating) I came up with the last minute idea of adding a little bit of feta to the mix. Viola!
Popping into the shop I looked around for some nice roasting veggies and was about to head downstairs for some more veggie hunting (after picking up some Willie's Cocoa for next to nothing" when I saw it was almost FOUR. Why is this a problem? Well see, we are currently living with my parents and the domestic worker leaves at 16:00 but some one has to be home when she leaves. So off I rushed with what ever I had, which in the end proved to be plenty.
When it came to assembly I realised that as much as I enjoy the olive oil + rosemary combination on roast veg, I felt like something a little different. I recalled a jar of Walnut and Rocket pesto sitting in my fridge and from there a star was born.
What you need:
1 Packet carrot balls (or chop up some carrots)
4 or 5 baby peeled onions (the kind that are perfect for pickling)
4 small mixed sweet peppers, sliced into quarters
1 small brinjal, cut up in cubes, salted and rinsed
2 cups mushrooms, sliced
4 or 5 cloves of garlic, peeledA
1 jar pesto princess walnut and rocket pesto (or make your own if you can't get any)
1 packet vine ripened cherry tomatoes, on the vine
2 cups instant cous cous
1 teaspoon salt
2 cups boiling water
1 cup crumbled feta (we used a combination of black pepper feta and Fairview's no-brine feta)
What to do:
Preheat oven to 200°C.
Throw all the vegetables, except the tomatoes into a baking dish.
Coat with the pesto and pop into the oven.
Set a time for 20 minutes.
At 20 minutes take the veg out and give them a stir, pop in the tomatoes.
Roast for another 10-15 minutes then turn the oven off but leave the veggies inside.
In a large bowl pour the 2 cups of cous cous.
Sprinkle the salt over the top and then pour in the boiling water.
Cover with a tea towel.
After about 5 minutes use a fork to break up the cous cous.
Cover and leave until ready to serve.
Serve the vegetables on top of the cous cous and sprinkle some (or lots) of feta to finish.
The verdict? 3 out of 5 people said it hit the spot. Of the other 2 the one doesn't eat roast veg (she got roasted butternut and loved it) and the other is TheHusband who complained that it wasn't meat :)
*An educational is a fact-finding trip that companies make before using a service provider
Disclaimer: Pesto Princess did give me the pesto for free but I was under no obligation to write a favourable review.
Monday, February 14, 2011
Hot water crust pie
Pie, I think there is a version in almost every culture. Short crust, puff or none at all the crust vary and some are easier then others. I have always used store bought *ashamed* and sometimes, for sweet pies I made short crust. I was about to pop some puff pastry out the fridge for a chicken pie when my sister gave me a "look". See the whole family is on a health drive and well, puff pastry if full of that heavenly evil "butter".
We both concluded that if I made my own pastry, even if it had butter in it, it would have a lot less than the store bought puff pastry.
I remembered seeing, on one of those in between sections on Food Network, something about "Hot water crust pasty" and googled around till I found a recipe I was happy to work from and then promptly changed it completely. Those that bake will know, changing a recipe before even trying it is like playing with fire but I figured what the hell. I had a really tasty filling and back-up puff pastry in the fridge.
Hot water crust pastry (makes 2 pies)
What you need:225g Whole brown bread flour
225g Whole rye flour
2 tsp salt (the stone ground flours need a little more salt then regular flour I find)
200g butter
225ml chicken stock (My filling was made with shredded chicken which I boiled so I used the stock from that)
225g Whole rye flour
2 tsp salt (the stone ground flours need a little more salt then regular flour I find)
200g butter
225ml chicken stock (My filling was made with shredded chicken which I boiled so I used the stock from that)
What to do:In a mixing bowl whisk the flours and salt together (whisking adds air that you would normally get from sifting, but since I used whole flours sifting wasn't an option). Make a well in the centre. Melt the butter in the stock. Pour into the well and mix immediatly until combined. Knead the dough a little.
From this point use however you want. The hot water crust pastry is worked with warm, unlike shortcrust that must be chilled.
Note: Any fat can be used where the butter is used so you can replace it with margarine to create an equally great vegan crust.
Posted by Hila Jonker at 11:30 PM No comments:
Labels: main, pastry, pie, vegan, vegetarian
Monday, January 24, 2011
Baked Doughnut Peaches
I kept seeing tweets about doughnut peaches and my curiosity was piqued. I had never seen or heard of such things and so the minute I was at Woolworths and saw them I popped them in my trolly, not knowing what their destinies were but knowing that somehow there would be an oven, my mouth and my tummy involved.
Friday night rolled around since I planned a lightish dinner (red thai curry with brown and wild rice) so I decided dessert was in order. Poaching the peaches sounded like a great idea but I decided a little googling for more options couldn't hurt. So off I went and found this recipe. Brilliant! That was what I would do. I knew we had Lemon Verbena in the garden (Interesting Fact: called Melissa in hebrew) and so all I needed was the cookies.
We only had plain butter cookies in the cupboard and no almond essence, so I crumbled them up, put in some vanilla essence and some Cap'ian Morgan and left them to dry as the peaches soaked in the syrup.
The peaches baked beautifully and when you broke through the crumbed surface you found what can only be described as peachy custard, soft, creamy and just sweet enough to satisfy the sweet tooth without making holes in it
What you need:
1 cup sugar
1 cup water
4 whole lemon verbena leaves or grated zest of 2 lemons
6 doughnut peaches
About ½ cup flour
1 large egg
1 packet Leibniz Butter Biscuits, crushed
½ tsp vanilla essence
2 tsp rum
Vanilla bean ice cream for serving
½ tsp vanilla essence
2 tsp rum
Vanilla bean ice cream for serving
What to do:
Place the sugar, water, and lemon verbena leaves or lemon zest in a small saucepan and bring to a boil. When the sugar has dissolved, remove the mixture from the hat. Cool the syrup completely.
Skin the peaches. To loosen their skins and make peeling easier, Plunge the peaches into a pot of boiling water for 30 seconds and then into a bowl of ice water. Peel the skin. Carefully run a small paring knife around the stones, then poke the stones out, leaving a hole in the center.
Pour the syrup into a glass or ceramic dish (large pie plate will do) and place the peeled peaches in the cooled verbena syrup to macerate for at least 30 minutes, or up to 4 hours, turning them occasionally. Line a baking sheet with parchment paper or a silicone baking mat.
Place the flour in a small bowl. In another small bowl, whisk the egg to break it up. In a shallow dish, combine the biscuits with the vanilla and rum. Arrange the bowls of flour and egg and the dish of crumbs side by side. Remove a peach from the syrup and let it drain slightly, then dip it in the flour to lightly coat. Shake off the excess, then dip it in the egg to coat. Shake off any excess, then roll in the crumbs. Press the crumbs to pack them. Place the crumb-covered peach on the prepared baking sheet. Continue the dipping and crumb-coating process with the remaining peaches. Pack any leftover crumbs into the stone holes, dividing the crumbs between the peaches. The crumb-coated peaches can be refrigerated for up to 4 hours before baking.
When ready to bake, center an oven rack and preheat the oven to 180°C. Bake the peaches for 15 minutes. Rotate the pan from front to back and continue to bake for an additional 5 to 10 minutes, until golden on the outside and the peaches are tender when pierced with a tester. Remove from the oven and serve with vanilla ice cream.
Wednesday, January 19, 2011
Meringues - Angel food
For my birthday TheHusband told me to pick a spot for breakfast, he wasn't sure he would be able to join us for lunch so we wanted to spend some time together. I chose to go to MissK. The food was really good but what really got my attention and stuck in my mind were their giant meringues. Brittle and crunchy on the outside, soft and chewy on the inside, I loved every sweet bite.
A few moths later my father decided to try a gellato recipe that uses a bazillion egg yolks, well 8 of them and I decided that it was the perfect opportunity for me to make meringues. So I popped on to google to find the perfect meringue recipe, I found one and my apologies to the blogger who's page I found it on but I seem to have lost the link.
The idea is simple:
Sift your egg whites through a fine sieve
Weigh them
Coat the mixing bowl with lemon (cut the lemon in half and rub it on the bowl)
Pop in the egg whites and start whisking
weigh out twice as much castor sugar
when the egg whites reach the foamy stage slowly start adding the sugar and whisk till stiff.
Take a large spoon and spoon big blobs of meringue onto a baking sheet (or pipe them on prettily if you must)
Then pop into the oven on 110°C with the oven door open for about 1 hour, then drop to 90°C till dried out. (these temperatures my vary depending on your oven)
For a little variation mix some strawberry essense into the egg white mixture and make strawberry meringues
Sunday, January 16, 2011
Spinach and Mushroom parcels - Meat Free Monday
The last 2 weeks have been rather tedious. I was helping my dad out answering phones while his receptionist was away on annual leave. I spent many an hour playing facebook games and wishing I had uploaded some images for blogging. I was not on my own computer so had no pictures with me and so you didn't get any new recipes to try. Sorry :(
However you did get a new look and feel, like a new space to visit. They say a change is as good as a holiday :)
So it is Monday again and with it comes the dulcet sounds of my family moaning at me that they don't understand how 1 day a week can make a difference. With it also comes me ignoring them. Some weeks I just quietly make my own little meal to eat, others I make a dish with several components so those who choose to can eat Meat-free and other days I make something so delicious, they don't care if there is meat or not.
Such was the case with these little phyllo parcels. With the meatiness of the wild mushrooms and the creaminess of the spinach, these edible presents ticked every box in the house.
What you need:
3 bags baby spinach
1 box mixed wild mushrooms
1 tub fat free smooth cottage cheese
1 onion
1 medium potato
½ fairview single salad serving feta (or 1 wheel)
smoked paprika
olive oil
salt and pepper to taste
Phyllo pastry
What to do:
Wash the spinach very well (rule of thumb is at least 7 times, no one likes sandy spinach)
Chop half the onion finely, do the same with the potato (the pieces should all be roughly the same size and very small). Heat up some olive oil in a wok or large pan. Saute the onions and potatoes then add the spinach and mix till wilted (depending on the size of your wok/pan you made need to add the spinach in stages). When all the spinach has wilted add the garlic ad stir well. Then add the cottage cheese and crumble in the feta. Turn off the heat and stir well. Slice the other half of the onion into slivers. In another pan toss the onion and the smoked paprika in some heated olive oil, then add the mushrooms and fry until browned. Add the mushrooms to the spinach mixture, mix well then season to taste.
Cut your phyllo into long strips (I use scissors). Brush one piece with olive oil and stick another piece on top of it. Spoon some filling into it and fold as you wish, using a little more olive oil to seal it. Heat up the oven nice and hot and turn on the grill and grill until golden brown and crispy (you filling is cooked and should be warm, if the filling has cooled then place the parcels into the oven at 180°c for a few minutes and then pop them under the grill)
You can serve them steaming hot, or even instead of sandwiches for school or work the next day
Monday, January 10, 2011
Feb 2011 Sushi Club - Make Your Own
So for some time now people have been discussing doing a sushi course of some sort as our sushi club event. After overhearing some vague details at a party I contacted BlowFish and got some more information:
p.s. Everything in Italics below is from their press release
p.s. Everything in Italics below is from their press release
Blowfish Sushi Courses
The Japanese consider food an art and it is said that it should be viewed with
appreciation. The art of Sushi making has been refined and perfected by their people.
Therefore we use our best sushi chefs to teach the age old secrets and techniques of sushi
making. This unique concept has been voted as one of Cape Town's top team-building
exercises. This 2 hour sushi lesson in which students are thought all five types of Sushi is
not only fun but you'll be thought a new skill which you can entertain you guests with at
home. We would like to invite you to join us in orchestrating your own masterpieces. To
avoid disappointment please contact Blowfish to make your booking in advance.
Introductory Course
Blowfish provides all materials and products needed for the course. Each person will cut,
roll and garnish their own platter and enjoy their masterpieces at the end of the evening.
• Basic information on Sushi making
• Garnish making (Cucumber garnishing)
• Sashimi Slicing
• Nigiri Making
• Maki Rolling
• Californian Rolling
R275 per person, maximum 20 people per lesson.
The classes are first and last Thursday of the month. Now if we can get 10+ people we can have our own private lesson so, after some twitter discussion, I figured if we can get the 10+ then the date will be anounced closer to the time, most likely Monday 28 February 2011.
So you just need to sign up in the comments section and go!
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10 Colors Glow In The Dark Nail Fluorescent Tattoo Acrylic Powder Decoration
- Sellerwww.boatbuildingplans.us
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subset: commoncrawl


text:
"Are you in the comparison trap of Instagram, Twitter and Facebook?" Monday Mentor Episode #34
We live in a time where a majority of our time is spent looking at other people lives. We can fall into the trap of comparing our life against theirs. This can get us done, discouraged and become he wrong measurement of our self worth. In this video I explain the potential blind spots but also a verse that snaps me into the reality of my true identity.
My hope is that you have an amazing week carving out the time to build the brand of you and to live on purpose. Check out https://www.noahuniversity.com if you're looking for a mentor and a community of those building their life and impacting the world!
How much do you find yourself comparing yourself and life to others?
Please leave a comment below and share with friends that could use a boost.


text:
Subject: Re: [ecasound] Pitch shifter (-ei) broken with JACK output?
From: Mario Lang (mlang_AT_delysid.org)
Date: Tue Jun 22 2004 - 21:53:50 EEST
janne halttunen <janne_AT_fbn.homeip.net> writes:
> On Thu, 17 Jun 2004 20:58:51 +0300 (EEST)
> Kai Vehmanen <kai.vehmanen_AT_wakkanet.fi> wrote:
>> On Thu, 17 Jun 2004, Mario Lang wrote:
>> > I just found out about this, and now I am wondering if this is
>> > perhaps a well known problem after all?
>> Yep, this is a known issue. From ecasound/BUGS:
>> --cut--
>> [ Known Bugs and Features ]
>> - pitch shifter (-ei) doesn't work with all real-time audio object
>> types (for instance JACK)
>> --cut--
>> > I guess this is related to the fact that JACK requests a fixed amount
>> > of frames.
>> Yes, this type of effect simply cannot work with JACK. You could try the
>> LADSPA pitchshifter plugins instead (check for example swh-plugins).
> Yes, this has been discussed couple of times earlier. It seems that it
> would require quite big changes to the engine to have (-ei)
> pitchshifter to work correctly.
I see, this answers my second question I guess. Since I have the
impression that it should actually be doable if the input
object is not a realtime source. Oh well, so much about using
ecasound as a classical turntable with JACK by starting two
instances of ecasound (since -ei doesnt work with two chains either.)
> However seem to recall that it used to work with alsa audio-object
> at some point?
Maybe with non-rt objects?
> The name is quite misleading, since it's (-ei) not shifting just pitch,
> but speed also.
I agree.
> So to distinguish it with these LADSPA pitchshifters, would renaming
> be appropriate? Maybe timeshifter, time-expander, or pitch..
Well, timeshifter/time-expander would sound a bit confusing to me, since
I am maintaining a little tool to do just that, stretch/compress
time. However, this is done without changing the pitch (to actually
be useful at all). What about speedshifter? :-)
-- CYa, Mario | Debian Developer <URL:http://debian.org/> | Get my public key via finger mlang_AT_db.debian.org | 1024D/7FC1A0854909BCCDBE6C102DDFFC022A6B113E44
This archive was generated by hypermail 2b28 : Tue Jun 22 2004 - 21:43:46 EEST


text:
Combining the right spices with feta cheese can make the difference between flavors that enhance your cuisine and those that fail to excite your palate. Feta is a Greek curd-cheese produced from sheep's milk. It is cured in a brine solution and offers a salty, tangy flavor and crumbly texture. You can make a number of entrees and appetizers, from breakfast to dinner, with feta and simple spices.
Fennel/Feta Frittata
Salt, pepper and fennel are spices that complement feta cheese. Create a frittata with Greek ingredients and Italian seasonings for breakfast or brunch by combining feta with such spices. Saute vegetables such as onions, tomatoes and spinach in a skillet, if desired. Add and cook down marjoram and fennel for flavor. Whisk eggs in a bowl, stirring salt and pepper in. Add the mixture to a skillet lined with melted butter. Ladle the vegetable and spice mixture onto the eggs. Add the feta on top of the vegetables and bake the frittata for about 10 minutes at 350 degrees.
Mezze Spread
Turmeric, paprika, cumin and chili flakes go with feta. Make a tapas dish for an appetizer or light bite, mixing the spices with crumbled feta cheese. Cook the spices down in olive oil with onions for about 30 minutes on low heat. Toss the crumbled feta cheese in the mixture for five minutes until coated with spices. Top precooked pizza dough with the mixture and warm it up in the oven for about five minutes or serve the feta, onion and spices as a spread with bread or crackers.
Greek Roasted Potatoes
Add feta, spices and herbs to roasted potatoes for an authentic Greek side dish that pairs with chicken, lamb or steak. Preheat your oven to 450 degrees and coat a baking dish with olive oil. Cut the potatoes into 1/4-inch slices and add them to a mixing bowl with garlic, water, lemon juice and spices such as salt, pepper and red pepper flakes, for added heat. Pour the mixture into the baking dish, creating one layer for even cooking. Roast the potatoes in the oven for about 40 minutes. Season and toss the potatoes in oregano and mint. Roast the potatoes for 40 minutes and remove them from the oven. Sprinkle feta cheese crumbles over the top.
Shrimp or Chicken Casserole
Cinnamon, all spice and chili flakes combine with feta and chicken or shrimp. Indulge in a baked casserole that packs in the flavor punch. Heat oil in a saute pan and cook onion slices for about four minutes. Add the spices and sauté them for 30 seconds, tossing the onions in the spices. Cook down undrained tomatoes in the skillet for about 15 minutes, tossing them with the onions and spices. Add minced garlic, parsley and oregano. Stir in deveined and peeled shrimp or sliced chicken and pour the mixture into a casserole dish. Top the mixture with feta cheese crumbles and bake it for about 20 minutes.


text:
Pottsville Hearing Center
Clinic staff
Kay Hranichny
Audiologist Kay Hranichny holds a master degree in audiology and a certificate of clinical competence in audiology from the American Speech Language Hearing Association. She has years of experience helping people hear better.
This provider participates in the following insurance and discount plans: NEI, Prime Health, MCAS, Hearing Care Solutions, Harmony Hearing, Advanced Hearing Providers, Federal Employee Program, Homelink, OCCM, UAW and AARP-HearUSA.
Clinic reviews
More information
About this clinic
Schuylkill Hearing Aid Services is comprised of experienced clinical professionals that provide a full range of comprehensive hearing services to patients of all ages including newborns. We utilize a state-of-the-art facility and offer the most technology advanced hearing devices that are available. We can help you make the best choices with all of your hearing needs.
Clinic services
- Hearing aids
- Hearing evaluations
- Audiology services
- Hearing aid batteries
- Hearing aid repair
Call this clinic today!
Or request an appointment online
Hours of operation
|12:00 pm - 8:00 pm
by appointment
|9:00 am - 5:00 pm
by appointment
|9:00 am - 5:00 pm
by appointment
|9:00 am - 5:00 pm
by appointment
|9:00 am - 5:00 pm
by appointment
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- Visa
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- Insurance accepted, please call for details


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The Art of Fear
Available at Select Retailers
About the author
Pamela Crane
PAMELA CRANE is a professional juggler. Not the type of juggler who can toss flaming torches in the air, but a juggler of four kids, a writing addiction, a horse rescuer, and a book editor by trade. She lives on the edge (ask her Arabian horse about that—he'll tell you all about their wild adventures while trying to train him!) and she writes on the edge. Her characters and plots are her escape from the real world of dirty diapers and cleaning horse stalls, and she thrives off of an entertaining tale.
Brought to you by the smart people at


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Xenosaga Episode I: Der Wille zur Macht
PlayStation 2
What do you need help on?Cancel X
Xenosaga Episode 1: Der Wille zur Macht is an epic RPG that takes gamers on an unforgettable journey. This intergalactic story takes place years into the future, well after the human race abandoned Earth in favor of the next frontier of space. Expect to play over 80 hours of intriguing game play featuring a variety of minigames, character development, and a sprawling sci-fi storyline. Xenosaga's polished graphics, involving storyline, and exquisite music performed by the London Philharmonic Orchestra make for a truly cinematic experience.
If you're stuck in Xenosaga Episode I: Der Wille zur Macht, ask your fellow GameFAQs members for help.
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home Headlines
Significant contribution of the People's Council to expanding administrative boundaries of Ha Noi (14:55 15/05/2018)
HNP - After 10 years of implementing Resolution 15/2008/QH12 of the National Assembly on amending administrative boundaries of Ha Noi and some related localities, the Ha Noi People's Council has fulfilled its role and responsibilities in reviewing, issuing resolutions to integrate mechanisms and policies, and supervising implementation of the policies.
Important resolutions are released According to Vice Chairman of the Municipal People's Council Nguyen Ngoc Tuan, after the merger in August 2008, the Ha Noi People's Council issued many regular and specific resolutions according to legal regulations to merge policies and mechanisms in all fields, and supervise the implementation of them, thus ensuring stability and promoting the socio-economic development of Ha Noi. The Municipal People's Council issued 107 resolutions in the field of economy and budget, 40 resolutions in culture and social affairs, and 22 others in terms of planning, urban management and land management. Through inspection and supervision, the Municipal People's Committee directed agencies at all levels to strictly and promptly implement resolutions, and gained significant progress. Regarding urban management and land, Ha Noi mobilized around VND 400 billion investment of private sector for building parks, flower gardens, recreational places, as well as preservation and renovation of cultural, historical sites. The city also began construction of two new parks and lakes, and one large culture, entertainment park in the area. Furthermore, Ha Noi has paid much attention to national defense, security and justice reform since the first days after merger. The Municipal People's Council releases socio-economy, national defense and security resolutions annually; all of them emphasize the importance of implementing national defense and public security tasks, thus contributing to the construction and economic development of Ha Noi. In 2009, the People's Council issued Specific Resolution No. 19/2009/NQ-HĐND on policies and mechanisms to support legal intuitions and legal assistance intuitions of Ha Noi.
So far, the resolution is still significant; the Municipal People's Committee keeps requesting city's agencies, departments and People's Committees of districts and towns to popularize and implement it. Ha Noi is one of the first localities nationwide which has specific resolution on building Ha Noi defensive area to 2020 and the following years. This is the legal resolution combining socio-economic development and national defense, and serves as an important legal basis for local governments at all levels to perform the task of national defense in the new context. Performance efficiency is improved
Highlight of the Ha Noi People's Council over the past 10 years is to act as advisor to the Municipal Party Committee in issuing Project No. 04-ĐA/TU dated October 19, 2012 on improving capacity, efficiency and effectiveness of People's Council at all levels in the 2011-2016 period (Project 04). According to Vice Chairwoman of the Municipal People's Council Phung Thi Hong Ha, the standing members of the Municipal People's Council build 14 specific topics for the 2011-2016 period in association with quarterly meetings with standing members of People's Committees of districts and towns, when they discuss issues of the Project 04. As a result, the number of specialized deputies in People's Councils at all levels is increased. In the 2016-2021 period, the number of specialized deputies of Municipal People's Council continues to rise to 17.5%. According to Head of the Sector for Economy and Budget Pham Thi Thanh Mai, along with the increasing number of specialized deputies, the People's Council witnesses many progresses in its sessions, promotes democracy and utilizes intellectual of the deputies to decide important affairs. The Municipal People's Council provides information to deputies via e-mail and website of the People's Council, creating favorable conditions for deputies to study content of the sessions thoroughly. There is also remarkable development in the field of supervision. Apart from supervision by standing deputies and sectors, groups of Municipal People's Council deputies conduct other supervision directly or through report, and combine general and specialized supervision. The People's Council strictly performed the task of supervision; 97 sessions were implemented strictly on the basis of straightforward exchange, thus pointing out progresses and shortcomings of the units, Pham Thi Thanh Mai emphasized. For her part, Chairwoman of the Municipal People's Council Nguyen Thi Bich Ngoc asserted that Municipal People's Council will continue acting as advisor to the Municipal Party Committee in deciding policies and mechanisms under its authority. Besides, the Municipal People's Council will increase supervision and implementation of the supervision results in the fields of planning, urban management, construction order, land, urban order and civilization, social safety ad order, fire fighting and prevention, complaint and denunciation settlement. This is the important mission to improve performance efficiency and effectiveness.
By Mai Phuong
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Related Links
By Steve Richards, MD, Yomego
Social media has long been dogged by one simple question: how can you measure it?
There are of course elements that can be measured – reach, retweets, fan numbers. But all of these overlook the bigger question of what it means to have people advocating (or otherwise) your brand in a social space.
Why "advocacy"? Well, it quickly and easily describes the activity that brands hope to generate when they invest in social media. The creation of advocates via social interactions can generate returns for a brand that range from a 'like' or follow to a blog post – but it's the sum of all this and more that matters when working out social media's value to a business.
We developed a model composed of modular elements that cover everything from motivation to unprompted sharing and more in between. Taken as a whole, the system provides a comprehensive view of a brand's levels of customer engagement via social media channels, but can also be looked at more granularly, or as modules.
Here are five things it's essential to consider when calculating the value of social advocacy.
1. Don't just look at micro-metrics
As mentioned, social media interactions between brands and fans or customers are built on things such as 'likes' and follows'. But these things are just a first step – not an end in themself. Customers need to take these steps in order to generate permission for social communication to take place – and likes and follows do feed into a brand's success in social media – but counting them alone won't tell you anything about the actual value of social to your larger business aims.
2. Do begin at the end – and look outside social media
In order to genuinely understand the value, or returns, that social generates for your company, you need to begin by looking at your overall company objectives outside of social media.
As point one suggests, it's not enough for a stated aim to be 'get 10,000 followers'. The aims of your business might be about customer acquisition or retention, improved customer service and ultimately, sales and profits.
You need to begin building these more concrete metrics into your social media measurement in order to give social the credit – and the budgets – it deserves.
3. Think about weighting
Social media metrics have been guilty in the past of adding spurious weightings to generate values for elements such as a tweet, a follow or a retweet.
Be wary of this sort of thing. Marketing metrics are generally moving away from this sort of tactic. In public relations, for example, AVE or advertising value equivalent used to be used to generate an 'advertising' value for editorial column inches – but this has largely been abandoned as it isn't robust enough to stand up to scrutiny.
Multiplying a tweet by two or a follow by 1.5 simply generates meaningless numbers – and social media has enough real numbers to be dealing with without inventing pointless ones.
4. Look at adding in concrete financial details
It is important to understand value in a logical extreme, where possible. We take known values within a business (these might be, for example, ticket sales value for venues or subscription numbers) and tie those in to the model.
By doing this, you can begin to understand the real, financial value of social to a business. This is something that all brands will need to begin doing – and doing robustly – if social media is ever to stand up alongside other media channels. TV, radio, outdoor and more all have their own methods of attributing value – and while not perfect – they are good enough to stand up.
5. Be constantly open to change
As social media moves so fast – and no model is completely perfect – we know this is the only way to create something that won't go out of date in weeks, or months, or as new channels arrive on the scene. Anyone looking at the value of social media needs to understand that this state of change is pretty much the only thing that will ever remain constant and be open to continual development.
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When I was a kid I loved to watch TV with my mum, in the evening, gossiping about my schoolmates and eating some salty (very salty) puff-corn, while she got the sweet ones. At that time I had have never thought that it was possible to pop other things that pop-corn. After all, have you ever heard another word starting with "puff-" other that "puff-corn"??
Well, after few years, I can say YES. I have discovered so many different things to pop, and I am always learning (with a lot of burning here and there, of course). Yesterday one of my clients asked about quinoa. And I am asking it to you now: is it possible to puff quinoa? Of course it is! And here are 5 easy steps to do it!
Step 1
Take a strainer and pour the quinoa into it. Once done, rinse it properly under cold running water. Before eating, it is important to rinse off the saponin, because it is a bitter substance present in quinoa. This bitterness can have beneficial effects in terms of cultivation, as it is a crop that is relatively untouched by birds and thus requires minimal protection. But it also represents the major anti-nutritional factor found in the grain. Fortunately, most of these saponins are concentrated in the outer layers of the grain (seed coat, and a cuticle-like layer) which facilitates their removal industrially by washing the grains with water.
Step 2
Get a baking sheet and spread the rinsed quinoa on it. Once done, you can take an oven to dry it as low as possible by keeping the door propped open. Make sure that you stir the grain regularly so that it dries up thoroughly.
Step 3
Take A high quality-bottomed pot and heat it over a burner emitting moderate heat.One done, take 1 tablespoon of vegetable oil and swirl it in such a manner that it completely covers the bottom. To create a single layer across the bottom, pour sufficient quantity of quinoa on it.
Step 4
Get the lid and cover it tightly. Once done, shake the pot constantly as the quinoa starts popping.
Step 5
Take a waiting bowl and pour the puffed quinoa into it just after the popping sound slows.
And.. PUFF: PUFFED QUINOA IT WILL BE! You can then eat the puffed quinoa or treat it as an ingredient in baking and cookies. How did your come out? Let me know!
Share it with your friends. 🙂
This post first appeared on April 2, 2014 on the Well Being Nourish site.
About the Author
Alice Bianchi is a certified health coach based in Beijing. She has a passion for working with individuals and families to improve their health and lifestyle. Alice strives to create a supportive environment to motivate her clients to achieve their current and future health goals. She received her training at Institute for Integrative Nutrition-New York (IIN) and is a member of the American Association of Drugless Practitioners (AADP). She has obtained Continuing Education from Venice University, Beijing Capital Normal University, Taipei University, Peking University and has been living in China for the past seven years. Alice is also actively involved in the Slow Food Beijing planning activities (www.slowfood-beijing.org). For more information, visit her blog at www.wellbeingnourish.com.
Photo courtesy of Well Being Nourish & Luis Tamayo (Flickr)


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Chef Carla Hall!
None other than Chef Carla Hall from Top Chef and The Chew! Holy moly words cannot even explain how starstruck I am. I have watched Top Chef ever since Chef Carla was on. It was actually Chef Carla who got me
Dreams do come true.
Question of the Day
Have you ever met anybody famous?
Chef Carla was definitely the first famous foodie that I've met, but other famous people include:
Soccer Player Otto Orf
Barry Williams, famously known for his role as Greg Brady on The Brady Bunch
Bridget Marquerdt from The Girl's Next Door
And of course...
Ohio State's very own Dr. Gordon Gee


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How Much More Do You Have to Spend to Go Organic?
Last updated in April 2011
You'll pay a steep premium to buy organic food. Using the market basket we used to compare prices at area supermarkets, we surveyed prices of organic food at a sample of stores. For each item in our market basket, we looked for the closest organic alternative in a similar size range, and then compared prices of the organic and nonorganic items using per-unit pricing (price per ounce, for example).
The table below shows the results from this shopping. As you can see, in the Washington area, we found that organic items cost about 57 percent more, on average, than their nonorganic counterparts. Looking at specific grocery categories, organic fresh produce was 54 percent more expensive than nonorganic, meat was 115 percent more expensive, dairy products were 65 percent more expensive, and items in all other categories were 26 percent more expensive.
How Much More Organic Food Costs
|On average, how
much more organic
foods cost
than comparable
nonorganic items
|Dairy & refrigerated
|Fresh fruits & Vegetables
|All other categories
|Average for all items
We should note that the relatively smaller price premium you pay to buy organic items outside the fresh produce, meat, and dairy categories (to buy canned vegetables, for example) is much influenced by the fact that most stores now offer store-brand organic items that compete with brand-name items. When we did our survey, we compared prices of the brand-name items in our survey to the least expensive, comparable organic items, regardless of brand. The savings from shifting from name-brand to store-brand partially offset the price effect of shifting from nonorganic to organic. In some instances, the organic store brand was actually less expensive than its competing nonorganic name-brand item.
The price comparison scores reported on the table below show how prices for organic items compared from store to store. The $96 score for Wegmans means that its prices for organic food were about four percent cheaper than the average prices for the comparable organic products at stores we surveyed. The $105 score for the Harris Teeter store we surveyed means that its prices for organic food were about five percent more expensive than average.
Comparing the Cost
|Price comparison score
for organic food
|MOM's Organic Market
|Whole Foods
|Giant Food
|Harris Teeter
|* See text for description of our survey. For each store, our price comparison is intended to suggest the price a customer might expect to pay for organic food that would cost $100 at the "average" store
It is interesting that, when comparing just organic items at surveyed stores in the area, we found Whole Foods' prices were about average. Our comparisons of supermarket prices over the years using our standard market basket survey have consistently found that Whole Foods' prices were dramatically higher than prices at other stores in the area. But comparing prices of just organic items shows that one reason for Whole Foods' steep prices is that it offers only organic options for many of the items it sells.
Similarly, the table above shows that MOM's Organic Market's price comparison score of $92 is the lowest of any of the stores we surveyed.
As with our comparison of prices using our standard market basket survey, keep in mind that these price comparisons don't tell you anything about the quality of food stores offer. Whole Foods and MOM's Organic Market consistently get high scores from their customers on our surveys on quality of fresh produce and meat.


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After a humiliating outcry condemning the use of paramilitary soldiers, President Friedrich Ebert was forced to step down and the united workers of Germany created a new, socialist government. It was another phase in what would be a tumultuous decade for what had been the proud and powerful German Empire.
Meanwhile, the Independent Social Democratic Party (USDP) broke away from the SDP with stronger demands for worker's rights and an overall socialist state. It was joined by the Communist Party of Germany (KPD) led by the "Spartacist" Karl Liebknecht, newly released from prison, and Rosa Luxemburg, whose ideals would form many of the economic policies of the party. The last chancellor of the Empire, Friedrich Ebert, held his power through popularity with the SDP and was elected president in the carefully timed elections in late 1918. For a time, the USDP worked in an uneasy alliance with the SDP, both wary of the Freikorps, a name dating back to voluntary guerilla soldiers against Napoleon and now meaning paramilitary groups made primarily of retiring soldiers who held very right-wing ideals.
When Ebert fired the Chief of Police for Berlin for not using force against strikers during the Christmas troubles, KPD and USDP began a new revolution, forming a "Revolution Committee" on January 5, 1919, that called for a general strike to show support. More than 500,000 workers in Berlin flooded the streets, and the city shut down. After the initial success, however, the Committee began to falter. No one was able to agree on whether to negotiate with Ebert or began an armed revolt to topple him. Liebknecht and other KPD members worked to gain the support of the Volksmarine who had initially begun revolution the October before as well as the army regiments. Most of the soldiers, however, had either given up their posts or sworn loyalties to the present government.
Seeing the failure to bring real soldiers onto their side and the meager arms taken up by the workers that would have been soundly defeated if Ebert's government cracked down, a new plan was determined. Just as the KPD and USDP were about to break their Committee on January 8, a flyer was discovered telling that Ebert had made a call for the Freikorps to "take revenge" on the leftists that had lost the war for them. Outrage was shared among the leaders, and Luxemburg suggested the outrage could be spread to the rest of the country. Using expert propaganda as had been perfected over the course of the Great War, the workers were persuaded to put away their weapons and Ebert was portrayed as a backstabber who called up brutes while promising to meet for deliberations (an image of the French turning away the 1916 German offer of armistice just before the bloody Battle of Verdun). When the Freikorps attacked on January 12, the workers refused to fight back and were easily defeated. However, as propaganda of the atrocities by the paramilitary flooded the country, outrage turned public support to the socialists. Freikorps members were pelted with clods of earth in the streets, symbolizing their loss of ground during the fighting, and Ebert was blamed for the deaths of over 100 workers as the strike continued.
Under public pressure, Ebert and his government left Berlin and new elections were held. The united USDP and KPD won overwhelmingly, and their representatives attended the Treaty of Versailles that summer. The resulting treaty would be viewed with great suspicion by the Americans, whose Senate soundly rejected it, and the Germans took it as a solid display that the communists had sold out their country. The Allied blockade had stood for months after the armistice, and more Germans than ever had died of malnutrition, which was also blamed on the communists. While France rested on its laurels, Americans fearful of the expansion of communism called for occupation of Germany to settle the matter there as only a Red Scare could overcome the sense of non-interventionism.
When the Socialist government collapsed in March of 1920 in yet another wave of revolution under Kapp and Lüttwitz, a coalition army marched into Germany aiding the institutions established by and the return of a limited monarchy under Wilhelm III (who famously declared the War "the most stupid, senseless and unnecessary war of modern times" as Crown Prince). The international soldiers were begrudgingly hosted as they kept the peace and supported the flow of aid, particularly money under the Dawes Plan of 1921, which not only stymied potential hyperinflation with capital investment but also tied together the two nations' economies and political theories. After the Great Crash, the monarchy and its vibrant Chancellor Adolph Hitler were blamed for mismanagement, and Germany fell into a civil war that would later return the Republic.
In reality, there was no plan to oust Ebert peacefully. The workers attempted to fight the Freikorps only briefly before surrender. In 1920, Ebert would use the workers' general strike to thwart the Kapp Putsch, and the Weimar Republic would continue through foreign aid until the Great Depression brought on hopes of genuine prosperity through fascism.


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Malus' law
[muh-loos; French ma-lys]
noun Optics.
the law stating that the intensity of a beam of plane-polarized light after passing through a rotatable polarizer varies as the square of the cosine of the angle through which the polarizer is rotated from the position that gives maximum intensity.
Origin of Malus' law
named after E. L. Malus (1775–1812), French physicist
Also called law of Malus, Malus cosine-squared law [koh-sahyn skwaird] /ˈkoʊ saɪn ˌskwɛərd/.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019


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Healthy hotspots in Maastricht
Maastricht is the most southern city of the Netherlands and very close to the Belgian border. The inhabitants are known for their love for good food, wine and extensive dinners. There are many restaurants in this city at the Maas river, but many of them have a little original menu. The French cuisine has been popular here for years. Luckily there are also a couple of great places who serve more original, sustainable and vegetarian dishes. I've listed my favorite place for breakfast, lunch and dinner in Maastricht for you, as well as my favorite hotel housed in one of the most beautiful buildings of the Netherlands.
Breakfast: De Brandweerkantine
The Brandweerkantine means the canteen of the fire fighters and is actually housed in an old fire station. They're open for breakfast, lunch and dinner and I love to go here for breakfast. They have buckwheat bread with several toppings, bagels, pita's and several sweet treats like pain au chocolat and scones.
They have quite a few vegetarian options like the buckwheat mushroom burger pictured above. Read more about De Brandweerkantine on this page.
Lunch: Bijzonder
Bijzonder means special and that's exactly what I think this restaurant is. Whilst traveling in Asia, Dimitra decided to follow her heart and start her own restaurant serving healthy food. Almost everything on the menu at Bijzonder is gluten free and vegetarian. They also have many vegan options. You can order several dishes for your table and share them with your company, as you can see at the picture. Make sure you taste their homemade gluten free bread! They're open for lunch and diner and also have delicious cakes. Find out more about Bijzonder here.
Dinner: Ceramique
Ceramique is a sustainable restaurant that has been housed in a monumental building close to the Maas for over 20 years. Although they've been around for a long time they might be the least old fashioned restaurant in Maastricht. Besides meat and fish they serve many vegetarian and vegan dishes. On the menu the vegetarian and vegan dishes are clearly marked. They have a great vegan chickpea mango soup as a starter and a delicious pumpkin risotto for dinner (pictured above). Read my full review on Ceramique on this page.
Hotel: Vaeshartelt
This hotel at the edge of Maastricht might be the most unique location where you'll ever spend the night. Hotel Vaeshartelt is located in a wonderful green estate. The castle was build in the middle ages and has a beautiful old exterior. The hotel rooms however were renovated in 2014 so they're very modern. A great combination if you ask me! Vaeshartelt also has a restaurant where you can have lunch or dinner and in the morning they serve a delicious breakfast. One of my favorite features was their gym&tonic, you can get the key to this well designed gym at the reception. Find out more about Vaeshartelt on this page.
Click here for my favorite food spots in other Dutch cities.


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Book online or call +44 (0)1775 843417 at standard rates.
Set in beautiful grounds, Mercure York Fairfield Manor Hotel blends modern amenities with old-world style in an 18th-century Georgian manor house. Free high-speed Wi-Fi is provided, as well as free parking.A sweeping oak staircase leads to each traditionally styled guest room, which have a flat-screen TV with on-demand movies. A bath and a shower are provided in each private bathroom. The newer wing of the hotel features rooms in a contemporary style.Guests can take afternoon tea, curl up with a book or play a game of chess in the lounge area. Mercure Fairfield can lend you equipment for walks in the Yorkshire countryside.York city centre is a 10-minute drive away and features a wide array of historic sites such as York Minster and Clifford's Tower, as well a selection of shops and places to eat.
These are general hotel policies for
Mercure York Fairfield Manor Hotel.
As they may vary per room type; please also check the room description.
Our secure connection ensures your details are protected.
Your details are only used to guarantee your booking and nothing else.
You will pay absolutely no booking fees - You pay the hotel direct and
we won't charge you a single penny.
Would you like to know more?
You can find further information in our Privacy Statement
and Terms & Conditions
Telephone +44 (0)1775 843417 at standard rates
Infotel™ is a division of Infotel Solutions Ltd.Copyright © 2019. All rights reserved.
Registered Office: Infotel Solutions Ltd, DFC House, Boston Road, Gosberton, Spalding, Lincs UK PE11 4NR For further information visit www.infotelsolutions.com
Desktop | Mobile


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Watch how to make this recipe.
Special equipment: 24 (6-inch) skewers
In a medium bowl combine the fennel seeds, orange zest, orange juice, and pepper. Gently stir in the feta and marinate for 1 hour or more.
To make the skewers, place a mint leaf about 3/4-inch up the skewer, then add an olive half, then a chunk of cucumber. Gently place a cube of the marinated feta on the end.


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So whether you're writing an article or want to be cited as an expert in someone's article, this service is an amazing tool to get what you want. Once you've signed up as subscriber, you'll receive three emails a day with anywhere from 15-40+ queries from journalists (which include print, Internet and broadcast media) looking for people to interview for a variety of assignments, and if you're a match you can submit. If you're a journalist looking for a source, you can post a query. He already has over 25,000 subscribers, so getting your request in front of thousands of eyes can beat spending hours on the Internet and phone trying to find someone who meets your needs.
I subscribed to this service about a month ago and found myself emailing clients and friends who I thought were right for various stories. It got too overwhelming to read for myself and others and get any work done, so I directed interested parties to subscribe themselves and sent a tip sheet on how to respond to queries. My original intention was to share the sheet with my clients only, but then I had a "I could've had a V-8" moment and realized everyone could benefit from the tips. So read on if you want to know the right way to respond to a journalist's query or make a blind pitch. (If you need an incentive, my client, Paula Holland De Long, was recently interviewed by Aventura Magazine as a result of replying to a query using these tips.)
How to Respond to a Journalist's Query or Request for Expert Sources
It's very exciting and a good opportunity to reply to a journalist's query or request for expert sources. However, there are conventional rules of procedure to follow, or you risk being labeled a pest rather than a valuable resource! Here's how to submit your expertise, book or product to a media request. (These rules apply to "blind" pitching, too.)
Only respond or pitch if you are an appropriate match for the topic. Don't try to stretch the truth, present yourself to be something you're not or promise what you can't deliver.
Give the request serious thought before dashing out your information. Read the request carefully. What is the angle of the story? Who is the audience? Then present your material in a manner that is consistent with the needs of the story and the audience.
Open with an introduction about why you are writing (I'm writing in response to... or to suggest...). Indicate why you are an expert, but keep to a sentence. "As a licensed physical therapist with Such and Such Medical Group, ...."
Present your information and specify how it is relevant to the subject of the article or show. Make your presentation to the journalist very clear; don't assume that he or she will connect the dots between what you are sending and what they need. If this is a blind pitch, then it's even more important to establish how your information can benefit or be of interest to the audience.
Put your short bio at the end, with your contact information. If you have a book, include "[your name], author of..." Always end with "I'd be happy to provide additional information for this or any other article (show, etc.) that you are preparing about (the subject). Please let me know how else I can help you."
Keep it short. This is not the time to submit your media kit, photo or any self-serving attachments. The purpose of your response is to feed enough information to the journalist to prompt a call or email for more information. If you are contacted, remember that the goal is to serve the press, not to get free publicity. If you help the journalist, your name or product may be cited in the newspaper, magazine or media broadcast. Although that's the ultimate payoff for you, your purpose in replying to requests or sending pitches is to help the journalist do his or her job, which is serving the needs of the audience.
Be mindful of deadlines.
Be realistic. You may think you're the perfect source or match for the journalist's needs, but you won't get a call every time you submit. However, if you establish a pattern of consistent quality and reliability (they can call you for a quote when their deadline is in 15 minutes), then you'll develop a valuable relationship that will pay off for you many times over.


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Distance from Oviedo, FL to Thonotosassa, FL
Driving distance between Oviedo, FL and Thonotosassa, FL is 100.50 miles (or 161.74 kilometers). If you drove an average car (using about 3.6 gallons of gas per mile), the gas would cost you around $, since you would need about gallons of fuel.
Leaving from Oviedo, FL you would reach Thonotosassa, FL in about 1 hour 34 mins if you keep an average speed of miles per hour, assuming you don't make any breaks or get stuck in traffic.


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To the editor:
The dictionary defines stupidity as slow to learn or lacking intelligence. Practical applications of both definitions can be observed in the outcomes of the U.S. Congress and the White House. Salient examples abound.
If you currently subscribe or have subscribed in the past to the The Anderson News, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
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Product Description
"Affirms Neil Gunn's place as one of the most important Scottish writers of the twentieth century"
'Times Literary Supplement'
"Modern Scottish fiction reaches its highest peak in the novels of Neil M. Gunn… Like Hardy, and indeed Joyce… he transcends regionalism and acquires universality."
'The Scotsman'
Butcher's Broom is one of Gunn's epic recreations of a key period in Scottish history, the Highland clearances of the nineteenth century. Gunn captures the spirit of Highland culture, the sense of community and tradition, in a manner that speaks to our own time.
At the centre of the novel is Dark Mairi who embodies what is most vital and lasting in mankind, whose values encapsulate what was lost in Scotland to make way for progress while her land was cleared to make way for wintering sheep. Sad Elie wanders among strangers with her fatherless child, while fiery Seonaid alone defies the invaders from the roof of her croft.
The weaving of traditional ballads with the lives of Gunn's characters evokes the community that must be destroyed.
This tragic novel is one of the most deeply moving of all Neil Gunn's books.
You might know the story of the Highland Clearances, but Gunn makes you feel them too, feel the pain.
Glasgow Evening Times
Gunn has given us a wonderful body of work… the greatest in Scottish literature since Sir Walter Scott.
Neil MacDiarmid
Buy Online:


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Discovering Nature for Children - Spring 2018-Wednesday
Event Details - Tell a Friend
Environment / Nature - Class/Workshop
|Date & Time:
Wednesdays, February 28, 2018 - May 9, 2018
|Suggested Audiences:
Find Local Food & Accommodations
Mass Audubon: Broad Meadow Brook Conservation Center and Wildlife Sanctuary
414 Massasoit Road
Worcester, MA 01604
|$200 Child Members, $275 Child Non-members
|This ten-week series of nature classes is designed for children ages 5-8. We'll explore nature topics in-depth through hands-on experiments, activities and investigations. Then we'll spend time outdoors, putting our learning into action on the trails of Broad Meadow Brook. Children will be guided through inquiry based explorations with one (or more) of our trained natural history guides. Join other children as we learn and play together and foster a lifelong love of nature in a safe, caring environment. For more information and to register, call 508.753.6087.
|More Information:
Website: https://www.massaudubon.org/get-outdoors/program-catalog#pro...
E-mail: firstname.lastname@example.com
Entered by: Broad Meadow Brook Conservation Center and Wildlife Sanctuary
Local Restaurants
Created: January 16, 2018 at 2:24 PM
The events posted on the Social Web are the creations of its users. Please contact the person posting the event with your questions or concerns. Commercial use of this content without the prior expressed written permission of the Social Web is strictly prohibited. See Legal Notice


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|System Utility
|Biographical information
|Physical description
|Circuitry Color
|Other information
|Identity Disc
|Kevin Flynn, Tron, Clu 2, Shaddox, Gibson
|Out of universe information
|TRON: Betrayal, TRON: Evolution
A System Utility is a maintenance program tasked with maintaining Tron system function, grid engineering, energy distribution and make repairs when needed.
The first system utility written for the Tron system was Shaddox who was compiled to assist Clu in building Tron City as well as maintaining urban infrastructure. An important function for utilities is making sure the Grid has sufficient energy as well as city construction.
System utilities are able to manipulate and conserve large quantities of energy.
The ISO named Gibson was a utility until he left city core and joined the ISO faction, Bostrumites.


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Rebecca Tillett, my favorite photographer.
Rebecca Tillett is my MOST favorite photographer, no doubt. She's also a good friend AND I do dev. on her website – which makes for some really great trades (for me!).
She works as a freelance photographer in Colorado Springs. If you're close, or know someone who is, send them her way!
Below are a few photos that she's taken of us over the years:
Posted by Amanda Hawkins+ in family on


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The Waikiki Beach Marriott Resort is a superior first class hotel. Located on the most scenic end of Waikiki and overlooking world famous Waikiki Beach The Waikiki Beach Marriott Resort sits on five acres of tropical beauty, and just steps away from world famous Waikiki Beach. From the moment you arr you can feel that there's something special. Here is a world that is both r timeless. You will enjoy warm and friendly service from people who are genui pleased to have you as a guest. The Waikiki Beach Marriott Resort offers you an excellent location in Waikiki, with easy access to Oahu's highways to explore the island and discover new "treasures". The guestrooms are well-appointed, spacious, and feature a private balcony and conveniences that today's travelers have come to expect. every room offers a breathtaking view of the Pacific, majestic mountains or Diamond Head. Sunbathe by one of the two freshwater pools. Pick your favo spot on the deck and soak up some sun. And, of course, fabulous Waikiki Bea right outside your door. The hotel offers a wide variety of activities including tours of local attractions, water sports, entertainment, and trips to the magnificent golf course. The Waikiki Beach Marriott is convenient to many other fine dining, shopping, and entertainment venues. local attraction, water sports, entertainment, and trips to the magnificent golf course. The Waikiki Beach Marriott is offers onsite dining and is convenient to many sites and entertainment venues.
Information, Reservations, Rates, & Room Availability -
Instant Hotel Reservation Confirmation Provided
Marriott Hotels


text:
Could you summarize the changes made from the previous draft to this draft? I downloaded TestFAQ a few days ago and would like to know the changes without reading through the old and new documents together and doing a "diff". Perhaps you could put a date/version on each draft so the changes can be tracked? Just a suggestion.. Thanks for all the hard work in creating these drafts.. I really appreciate your efforts! Best wishes Tim BolandReceived on Tuesday, 11 January 2005 13:47:15 UTC
This archive was generated by hypermail 2.3.1 : Tuesday, 6 January 2015 21:14:34 UTC


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Poomaram song 'Njanum Njanumentaalum' becomes chartbuster in few hours of its release. The song is trending everywhere. Even in troll pages also the song becomes a hot topic. And also the song is trending in top 10 in YouTube. It got 1.5 million views in YouTube within 48 hours of its release.
Poomaram Song 'Njanum Njanumentaalum' Lyrics
Meanwhile we got many requests to publish the lyrics of the Poomaram song. Here we brought you the Poomaram song 'Njanum Njanum…' lyrics both in Malayalam and English.
And also: Click Here to Download Poomaram Video Song
Poomaram which directed by Abrid Shine is a romantic entertainer. The movie features Kalidas Jayaram, Kunjacko Boban, Meera Jasmine etc. in lead roles. Poomaram will be released on February 17th.


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The global "Messenger Wire Insulators market" research report initiates a comprehensive analysis of the global Messenger Wire Insulators market. It offers the analysis of the rate of development of the market in the estimated time period. Offering a brief outline, the report explores the influencing factors and size of the global Messenger Wire Insulators market in the estimated period. It also covers the major leading factors restraining the expansion of the global Messenger Wire Insulators market. The global Messenger Wire Insulators market research report emphasizes commanding players in the market linked with their market shares. The outstanding key players in the market are Arthur Flury, AFL, RailSystem, MacLean Power, Hubbell Power Systems (HPS), Cariboni (Alstom), Sanwa Tekki Corporation(STC).
Get Access to the FREE sample report:: www.promarketresearch.com/request-for-sample.html?repid=10378
The report offers helpful data that discloses the foremost players in the Messenger Wire Insulators market. It also discusses the revenue division, business general idea, and product contributions of the key players in the market. The research study also analyzes the growth of the well-known market performers with the help of SWOT analysis. In addition, while evaluating the growth of main market players, the research report covers their recent business developments. Furthermore, various products and segments Porcelain Insulators, Glass Insulators, Composite Insulators, Other together with their sub-segments Power Network, Railway Electrification System, UHV Product Market, Other of the global market are discussed in the global Messenger Wire Insulators market research report.
Latest trends in the global Messenger Wire Insulators market and various business growth opportunities in the Messenger Wire Insulators market for the projected duration are covered in the global Messenger Wire Insulators research report. The study utilizes various methodological techniques to calculate the market growth for an estimated time. The market is assessed in terms of volume [k MT] as well as revenue [USD Million]
Read Detailed Index of full Research Study at:: www.promarketresearch.com/global-messenger-wire-insulators-market-2018-by-manufacturers-10378.html
The global Messenger Wire Insulators market is distinguished on the basis of end-user, application segments, and the product type. The development of each segment is evaluated along with their predicted growth in the future. A reliable data and statistics are collected from the regulatory authorities to calculate the growth of various segments of the market. Additionally, the global Messenger Wire Insulators market is also divided on the basis of various regions such as the Middle East & Africa, Asia Pacific, Latin America, North America, and Europe.
There are 15 Chapters to display the Global Messenger Wire Insulators market
Chapter 1, Definition, Specifications and Classification of Messenger Wire Insulators , Applications of Messenger Wire Insulators , Market Segment by Regions;
Chapter 2, Manufacturing Cost Structure, Raw Material and Suppliers, Manufacturing Process, Industry Chain Structure;
Chapter 3, Technical Data and Manufacturing Plants Analysis of Messenger Wire Insulators , Capacity and Commercial Production Date, Manufacturing Plants Distribution, R&D Status and Technology Source, Raw Materials Sources Analysis;
Chapter 4, Overall Market Analysis, Capacity Analysis (Company Segment), Sales Analysis (Company Segment), Sales Price Analysis (Company Segment);
Chapter 5 and 6, Regional Market Analysis that includes United States, China, Europe, Japan, Korea & Taiwan, Messenger Wire Insulators Segment Market Analysis (by Type);
Chapter 7 and 8, The Messenger Wire Insulators Segment Market Analysis (by Application) Major Manufacturers Analysis of Messenger Wire Insulators ;
Chapter 9, Market Trend Analysis, Regional Market Trend, Market Trend by Product Type Porcelain Insulators, Glass Insulators, Composite Insulators, Other, Market Trend by Application Power Network, Railway Electrification System, UHV Product Market, Other;
Chapter 10, Regional Marketing Type Analysis, International Trade Type Analysis, Supply Chain Analysis;
Chapter 11, The Consumers Analysis of Global Messenger Wire Insulators ;
Chapter 12, Messenger Wire Insulators Research Findings and Conclusion, Appendix, methodology and data source;
Chapter 13, 14 and 15, Messenger Wire Insulators sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source.
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Reasons for Buying Messenger Wire Insulators market
This report provides pin-point analysis for changing competitive dynamics
It provides a forward looking perspective on different factors driving or restraining market growth
It provides a six-year forecast assessed on the basis of how the market is predicted to grow
It helps in understanding the key product segments and their future
It provides pin point analysis of changing competition dynamics and keeps you ahead of competitors
It helps in making informed business decisions by having complete insights of market and by making in-depth analysis of market segments
Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.
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