text:
In an annual New York event, Prudential brings together some of its smartest leaders to help educate the press on its annual outlook for the markets and the economy.
The good-news consensus for 2013 at Tuesday's gathering? An improving worldwide economy, helped by higher housing prices in the U.S., a likely increase in corporate earnings, lower gas prices, the lack of a hard landing in China and sustained growth in many emerging markets, greater stabilization in Europe and continued actions by the world's central banks. "My guess is that the worst of the financial crisis is behind us," said speaker Ed Keon (left), managing director for Quantitative Management Associates.
The bad-news possibilities? Some drag on the U.S. economy from higher taxes, potentially disruptive elections in Italy and Germany, the increasing chance of inflation and continuation of "policy dysfunction" in Washington.
How to invest at such a time? Quincy Krosby, chief market strategist for Prudential Annuities, said, "when you have markets driven by [government] policy, it's impossible to figure out when (is the right time) to get into or out of the markets." She argued that in such an environment, there's more risk in "staying out of the markets than being in them" and said that the "barbell" investment strategy she recommended last year at this time remains pertinent: be defensive on one end of the investing barbell, but take on more risk at the other end.
What kind of government policy are we talking about? "Over the last 16 months, there have been 326 eases or stimulus measures by central banks" throughout the world, Krosby (right) said. There may well be additional such central bank moves as inflation shows signs of returning. "Inflation pressures are building in emerging markets," she said, a trend she expects to show itself in the second half of 2013.
Saying that we're currently experiencing the "great muddle-through" in the economy described by Keynes, Krosby also voiced worry that we may not be totally out of the woods. "There may be dislocations hidden under the financial structure," a phenomenon she called "tremors" that we can't see right now, so she recommended "taking care of downside risk in both fixed income and equities."
The "tremors" Krosby referenced are affiliated with the work of Hyman Minsky, the late economist whom Krosby said explored the relationship between risk and the markets (Minsky was dismissed by many mainstream economists, but his explanation of how markets react to speculation and cheap money and euphoria by coming to crisis and then contracting—the "Minsky moment"—gained much credence at the time of the 2008 financial crisis).
John Praveen, chief investment strategist for Prudential International Investments Advisers, half-smiled when he called 2012 "an interesting year," and expressed the hope that 2013 would also be interesting.
He noted the "dichotomy" evident in 2012 where there were weak economies worldwide but stong markets, suggested that European Central Bank President Mario Draghi "could have been man of the year" for keeping the eurozone in one piece and said that some of the factors that drove the markets higher in 2012 were "still in play."
Among those factors, said Praveen (left), were the heightened level of activity by central banks; he said he wouldn't be surprised to see more rate cuts by the ECB and the Bank of England—"maybe this Thursday," meaning January 10—and by the Bank of India in the first quarter.
He expects to see further stability in Europe this year, despite elections in Italy and Germany; expects some improvement in GDP in Europe (slight), Japan (some) and in the emerging markets. With valuations "not so rich" in world equity markets, Praveen also expects corporate earnings will improve in all three of these areas.
About that dysfunction in Washington, Mike Lillard, chief investment officer for Prudential Fixed Income, said we can "expect the budget battles to continue in Washington." Those battles will only produce "small deals" prefaced by "lots of gamesmanship." Moreover, those small deals will also be time-limited: "they'll need to be reviewed again in three months or six months."
That kind of environment, he said, "offsets a lot of the positive news in the economy," presenting his group's expectation of GDP growth of 2% in the U.S., 5% in emerging markets and 3% globally. As for other Washington action, Lillard said he expects the Fed to "continue to buy bonds throughout the year" if the unemployment rate only comes down slightly; if the jobless rate stalls, "the Fed will be buying through next year." As for potentially more bad news, he also said it's "hard to see getting through the year without further actions by the ratings agencies" on U.S. debt.
So where should an investor look for returns when Treasury yields are so low? Lillard (right) continues to like high-yield debt, arguing that American companies won't be spending "big" on capital expenses or on hiring. In the high-yield area, he expects "defaults at 2%," so BB-rated high-yield bonds returning 5% and BBBs returning 6% "are still attractive."
In addition, "we like U.S. money center banks, since tight regulation will keep risk at a minimum," and within the structured products area "likes AAA-rated CLOs with floating rates," which he said are yielding 140 basis points over LIBOR. That floating rate feature of collateralized loan obligations will be particularly appreciated by investors if inlation rears its ugly head.
Turning overseas, Lillard said he's also "very positive on emerging-market currency exchange" investing.
What About Retirement?
Following the other speakers' macro dissection of past and possible future moves in the markets and economy, George Castineiras brought the discussion back to the individual investor, specifically retired and soon-to-be retired Americans.
Castineiras (left), who heads Prudential Retirement's Total Retirement Solutions division, presented his outlook on the retirement industry. While he called the outlook for the retirement industry "very positive" and argued that Social Security "won't go away" despite many Americans' belief to the contrary, he also painted a sorry picture of the state of retirement preparedness.
While 10,000 boomers are now turning 65 every day, he said that "6,000 are unprepared" and that the median balance in defined contribution plans is only about $25,000. While saying Social Security will remain in place for a long time to come since it's a "very big income source" for retirees, he also pointed out that 71% of current Social Security recipients are getting reduced benefits because they retired too early to get their full benefits.
That piece of data is just one instance, he said, of showing that "Social Security is grossly misunderstood," and suggesting the paramount role of and opportunites for advisors in guiding plan participants to make good decisions. "Participants want someone to do it for them," he said.
Four major factors are driving the challenges in retirement planning for individuals and the entire country, Castineiras argued:
1) The demographics of the American population
2) The need for retirement income, which also "won't go away"
3) The rise in longevity, as evidenced by the fact that "50% of the babies born in the U.S. this year will live to 100"
4) The findings of behavioral finance, which explains why some retirement plan participants find it difficult to make the right decisions: The fear of making a wrong decision is stronger than the fear of making no decision.
Traditional defined benefit plans, which Castineiras said "produced the right outcome" for workers, continue to shrink, with only 15% of private employers offering such plans.
"They're going away," he said, and many of those that remain are "going off the balance sheets" of companies that still offer pension plans.
Castineiras said the Pension Protection Act of 2006 had produced a better outcome for many participants through promotion of the "the autos" in ERISA-governed retirement plans—automatic enrollment, automatic escalation of contributions and automatic default investment alternatives, or QDIAs. However, while Castineiras believes the workplace is the "right place" for participants to save for retirement, mentioning specifically the fiduciary responsibility of plan sponsors, he believes nevertheless that to improve retirement preparedness, "new engagement models are needed."
Castineiras also warned that the sheer amount of money in retirement plans—some $13 trillion in employer-sponsored plans; and some $16 trillion over all—makes the industry a target of would-be deficit-cutters in Washington. "Retirement dollars are second only to preferential tax treatment" for employer-provided health insurance, he said, in terms of so-called "tax expenditures" which might come into play should a broader tax reform discussion become part of the federal deficit negotiations.


text:
I remember granola
But then the cart begins to roll, as if on its own, like when I visit my hometown in Ohio, and I can no longer tell you how to get from point A to point B, but if I grip the wheel, the car will take us there. I push through my old haunts – the produce section, the dairy aisle, bulk foods – and slowly, I begin to remember. I remember Greek yogurt. I remember brown sugar. I remember peanut butter. I remember granola.
I go through phases with granola making. That's true of other things in my life, too, things like adding a glug of heavy cream to my afternoon tea, moisturizing, or going to bed early. I'll practice these things religiously, for weeks, maybe months on end. I'll swear by them. Earl Grey is dessert ! My skin is so soft! I'm wide awake! I'll ask myself why on earth I don't always do these things. Then, for no good reason, one of these habits will fall of my radar until, for no better reason, I pick it up again somewhere down the line. For me, making granola is like that. It ebbs and it flows.
I was smack in the middle of some serious granola flow when I flew off to Berlin at the end of June, leaving a couple of jars of the stuff behind on the table for the friends who'd be staying at our place. In a developmental psychology class in college, I learned about object permanence, the understanding that a thing still exists even when it can no longer be seen. A ball, for example, is still there, even when covered by a blanket or tossed out the door. Babies have this concept down by late in the first year of life, I was taught, which makes me a little old – approximately twenty-nine years too old – for out of sight out of mind. Nevertheless, when I shut the door of my apartment and turned the key, my granola ceased to exist. In my defense, I did have savory breakfasts of seeded bread, salted butter, cucumbers, and quark to distract me. Give that to a baby and see if he gives a hoot about some ball.
The important thing is that now, I remember. And being prone to bouts of amnesia and unexpected ebbs, I figure that I'd better get the recipe down here, quick. I mentioned a while back that a few recipes followed me home from Ohio last Memorial Day weekend, and the recipe for this granola is one of them. It's from my stepmom, Amy, the same Amy who's given us almond tart, toffee squares, cranberry relish, sour cream coffee cake, cream of tomato risotto, potato salad, and vinaigrette, so you know it's going to be good. When I walked in, the granola was on the table in one of her tinted glass jars with the bent metal lids. I can't remember if I shook a little into my hand and poured it into my mouth at that moment, but I'm willing to bet that I did. I'm not one to waste time. For the rest of the weekend, when I wasn't busy with birthday cake, backyard barbeques, board games, Graeter's black raspberry chip, and crossword puzzles (that's Amy in the last photo, by the way; hey, Amy!), I was getting acquainted with that granola. Every day for breakfast, I ate granola, sometimes with yogurt, sometimes with a splash of milk. Even when Amy made pancakes one morning, and it looked as if I wouldn't be having granola for breakfast, I had granola for breakfast. There just happened to be a yogurt-slathered pancake beneath it. And when it came time for a mid-morning snack or an afternoon nibble, granola it was, straight out of hand.
This granola has a lot going for it, but one of my favorite things about it is what it doesn't have: an overdose of sweetness. It's lightly sweetened with just a couple of tablespoons of maple syrup which, in a recipe that produces upwards of five cups of granola, is not very much at all. Whatever sweetness the syrup does impart fades in the oven, together with the strong maple flavor, so that only the merest suggestion of sugar and sap remains. All of the good stuff that you normally associate with making granola – the heady aroma of cinnamon and toasting nuts, the way the dried fruit plumps and softens against the just-baked oats and seeds – is true about making this granola, too, so there's no need for me to go on about it. But I do want to talk to you about one thing, namely, the coconut in this recipe.
I don't particularly enjoy coconut in my breakfast cereal. If I hadn't just downed a bowlful of this granola when I found out that it's laced with three-quarters of a cup of coconut, I probably would have passed on the recipe. That would have been quite sad of course, because then, I wouldn't be writing this, and you wouldn't be reading it, and we'd all be missing out on some seriously stellar granola. The point is this: until Amy pointed out the coconut, I was oblivious to its presence. Then, once I knew to look for it, I realized that I could taste the coconut, just not how I would expect to taste it. The best way that I can explain it is that, in this recipe, coconut functions more like a spice than a dry ingredient. It's true that if you reach for it, you'll find that the flavor that toasted coconut adds to this granola is indeed that of – surprise!—toasted coconut. But for some reason, something having to do with the particular combination of ingredients maybe, what you taste is a whole lot of "toasted" and not so much coconut. I'm not sure that "toasted" can be considered a flavor independent of the toasted thing itself, but the disappearing, reappearing coconut in this recipe has me convinced that maybe it could be. It's pretty amazing. In other words, coconut haters, think twice before skipping this recipe. No, scratch that. Don't think. Give it a shot and then decide.
As for me, I'm back to chomping through the stuff at the rate of about one batch per week, and wondering how I possibly could have forgotten that this granola is "what I eat here, again." And again. And again.
Jamie's Easy Granola
Adapted from Jamie's Food Revolution, by Jamie Oliver, and printed in the October 2009 issue of Health.
This recipe lends itself to all manner of tweaking. I reduced the amount of oil and maple syrup in the original recipe, and loaded it up with my favorite seeds, nuts, and dried fruits. I'm addicted to the formula that you see here, but you should personalize it however you see fit. Sesame seeds, perhaps, instead of flax seeds? Walnuts instead of almonds? Have fun with it.
2 cups whole rolled oats
¾ c. whole almonds
2 heaping Tbsps. each pumpkin seeds, sunflower seeds, and flax seeds
¾ c. unsweetened shredded coconut
1 tsp. cinnamon
1-2 generous pinches of sea salt
2-3 Tbsps. maple syrup
2 Tbsps. olive oil
1 c. dried California apricots (they're more tangy than sweet)
½ c. unsweetened dried cherries
Preheat the oven to 350 degrees. Mix the oats, almonds, seeds, coconut, cinnamon, and salt in a large bowl. Add the maple syrup and olive oil, and stir. Spread evenly on a baking sheet (I usually line mine with parchment paper, to prevent sticking), and bake for approximately 25 minutes. Open the oven door every 8-10 minutes and push the granola around with a wooden spoon to encourage it to brown evenly. Be sure to watch it toward the end of the baking time, as it tends to go from perfectly golden to burnt very quickly. While the granola is baking, slice the apricots into small strips. Remove the granola from the oven, dump it back into the mixing bowl, add the dried fruit, and stir to incorporate. This granola, like most granola, is probably meant to be enjoyed once it has fully cooled, but I highly recommend that you treat yourself to a bowl of it warm, with a dollop or two of cold yogurt.
Yield: "Makes enough to fill a large jar," says Jamie Oliver, which is to say, about 5 cups.
33 comments:
- darbyoshea said...
Just yesterday I was looking for a good granola recipe. Perfect timing!
- September 26, 2010 at 9:18 AM
- Rosiecat said...
Mmm, granola! How delightful, Jess. I like the idea of combining dried apricots and cherries, but unsweetened cherries? I didn't know such things existed! Where did you find yours?
- September 26, 2010 at 10:31 AM
- Char said...
i love granola - the problem is that i want to munch it all the time.
- September 26, 2010 at 11:20 AM
- buttersweetmelody said...
Your recipes always have such beautiful stories! I love the way you write, is so effortless. And I LOVE granola. Thanks for this, I think it will work wonderfuly.
- September 26, 2010 at 11:25 AM
- Amy said...
Love granola and Greek Yogurt!!! Makes a great lunch.
- September 26, 2010 at 3:23 PM
- Anonymous said...
the granola looks wonderful.
and i have to ask is that black rasberry chip ice cream as good as it sounds/looks??? i'm very tempted to get some of shippped .....
- September 26, 2010 at 6:47 PM
- Lady Gouda said...
Ahhh I am the same way. Last spring, no hesitation to make batch after batch of granola. Now? I can't seem to be bothered with the very simple task- a task with such great rewards. I think this post may have just pushed me over the edge though. I miss my homemade granola. I'll try your recipe to spice things up!
- September 26, 2010 at 9:06 PM
- Jess said...
Hello, granola lovers!
Look no further, darbyoshea. This one's a keeper.
About those cherries, Rosiecat: You're right that finding unsweetened cherries can be terribly difficult. For a while, I could find them at a small health food store here in Cambridge, but they stopped carrying them. Then I moved on to Whole Foods dried cherries, which used to be sweetened with something - I can't remember what; maybe simple sugar? - and are now sweetened with apple juice. But! When I was in Los Angeles a while back, I purchased a small boatload of unsweetened dried cherries at a farmers' market, and I've slowly been working my way through them. The name of the farm is Harvest Pride, and they don't have a website, but you can call them at (559) 897-1784 to place an order. I've never ordered from them, but I plan to as soon as my stash dwindles. They also have some very special dried apricots, plums, and strawberries, among other things, and if I'm remembering correctly, it's all sugar-free. I also did some searching around the interwebs, and it looks like there are unsweetened dried cherries out there, from vendors like this one and this one. And of course, you're also welcome to use any old dried cherries in this granola! I just happen to prefer dried fruits that are less sweet in mine.
I hear you Char, though I'm sure you'll agree that there are worse "problems," right?
Thank you so much, Amalia! You are so kind. I hope you'll enjoy this granola, the baking and the eating!
Hi, Amy. It's a great combination, I agree.
Yes, Anonymous, a thousand times yes!! I know that my dad has gifted Graeter's to people before, and that the shipped ice cream arrives in top form. Do it!
Hi, Lady Gouda. Well, the nice thing about a prolonged granola ebb is that the ensuing granola flow is particularly sweet! (Though, you know, not too sweet, in the case of this particular granola.) I hope you'll enjoy this version, and I'd love to know the recipe for your go-to granola.
- September 26, 2010 at 10:53 PM
- Francesca said...
That's so funny - just as you were commenting on my blog, I was perusing yours! It was indeed lovely meeting you today :-) I look forward to reading more of your food adventures! xo
- September 26, 2010 at 11:48 PM
- Jess said...
Ha! Well, thanks for your note here, Francesca. So glad we were able to connect, in person and now online.
- September 27, 2010 at 12:01 AM
- Yasmin said...
Wow, what a beautiful blog - the photos and the writing are magical. So great to meet you today, it was an unexpected pleasure. I'll be back here.
- September 27, 2010 at 12:12 AM
- Jess said...
Thank you, Yasmin. So much. And yes, it was exactly as you say: "an unexpected pleasure."
- September 27, 2010 at 12:21 AM
- Jennifer said...
I'm always taken by your lovely stories and photos! Winning granola too!
- September 27, 2010 at 8:59 AM
- Maddie said...
I started making my own granola because I liked being able to pronounce all the ingredients in my breakfast cereal. I never stopped, but like you, I go through bouts of forgetting about homemade granola and then excitedly (and hungrily) rediscovering it. This recipe is going to set me off on another granola-making bender, I bet!
Love the aside about object permanence, by the way...when I took my first psych class, I was so fascinated by this concept.
- September 28, 2010 at 8:54 AM
- Jess said...
Thanks, Jennifer. It's so nice of you to say.
Happy to jog your memory with this recipe, Maggie. And ha! I appreciate the motivation behind your homemade granola habit. It is nice, indeed, to know exactly what's in your cereal bowl.
- September 28, 2010 at 9:15 AM
- Tracy said...
Here is odd...I just posted granola bars yesterday and today on my drive into work I was thinking "Shredded coconut might taste nice in the next batch." I'm not kidding. Must be something in the air. Glad I stumbled over :)
- September 28, 2010 at 10:18 AM
- Anonymous said...
Just made a batch of this over the weekend .. for Caleb's soccer crew ... and they weren't NEARLY as appreciative as you!
- September 28, 2010 at 10:22 AM
- Danielle said...
So so delicious. Not too sweet and I love that you use olive oil! Mine didn't take as long to bake (just under 20 minutes) but maybe my oven is just hot. Thanks for a great recipe!
- September 28, 2010 at 12:49 PM
- Jess said...
Tracy - I think there is something in the air. Even though I make it all year long (when I remember, that is!), granola feels like fall to me. Your granola bars look great. And the addition of coconut sounds good to me.
Hey, Amy! That is one lucky crew. Thanks again for the recipe. You're the best. xo.
I'm so glad that you liked it, Danielle! Yes, ovens often run hot or cool, so you were wise to check the granola a little early. I keep a thermometer in my oven, by the way, to make sure that my oven's at the temperature it claims. I recommend it. (And hey, congratulations on your new blog! I'm looking forward to reading more.)
- September 28, 2010 at 7:22 PM
- Clarice said...
I a very loyal to a granola recipe from the bread book, Artisan Breads in Five Minutes a Day. I, too, have been in a phase, and my granola jar has been empty since early Summer. Since your biscotti, lentil soup and everything fruit pie have worked out so nicely, I think I'll go fill my granola jar up with your recipe!
- September 29, 2010 at 9:25 AM
- Jess said...
Hi, Clarice. I'm so happy to hear that you've been enjoying all of those recipes! I haven't made that biscotti in a while. Thanks for the reminder! I hope you'll like this granola. I'd be curious to hear how it compares to your usual recipe.
- September 29, 2010 at 7:18 PM
- jenny said...
Hi Jess! What a beautiful blog with such lovely photos. Love your red table, too. It was great meeting you on Sunday! Thanks for finding me here and saying hello. Hope our paths cross again...all my best, Jenny
- September 29, 2010 at 9:38 PM
- the blissful baker said...
i love homemade granola! i never have a batch around for long though - once i start eating it, i can't stop!
- September 30, 2010 at 11:41 AM
- Jess said...
Thank you, Jenny! Very happy to connect in person, and here.
I suffer from the same affliction, blissful baker. I'm sometimes surprised by how much granola I can pack away!
- October 2, 2010 at 11:58 PM
- Nishta said...
I, too, go through granola-making phases, and now that it's cooling down here in Houston (finally!), I think it's time to start again. xx miss you
- October 5, 2010 at 9:26 PM
- Jess said...
Hello, dear Nishta. I miss you too. Boston and Houston are too darn far apart. xo.
- October 6, 2010 at 2:09 PM
- Rachel said...
This is just the granola recipe I've been searching for all my life! I've wanted something only slightly sweet. Thank you!
- October 6, 2010 at 8:55 PM
- Jess said...
Your whole life? Wow, Rachel, so this granola is a big win for you! I'm very happy to hear it. And I know what you mean. It can be so hard to find any kind of cereal these days that doesn't curl your tongue with sweetness. Enjoy!
- October 7, 2010 at 7:26 AM
- The Food Hunter said...
I am so addicted to homemade granola. I'm always looking for new recipes to try. This one looks great
- October 13, 2010 at 1:31 AM
- Jess said...
Hi, Food Hunter. Thanks for your note. I hope you'll add this one to your repertoire. I can't get enough of it.
- October 13, 2010 at 10:58 AM
- Natalie said...
Hi Jess,
I just came across your blog and this particular post in general really caught my attention. Your writing is so lovely and the idea of of this temporary amnesia that catches us when we travel back home is an idea very familiar to me... i too am one who loves to adopt habits/routines religiously but can also drop them abruptly or just forget about them. i would like to think myself a creature of habit who has a set routine but i am easily distracted, i think! anyhow, i love that this granola recipe isn't too sweet, and i love the incorporation of the dried cherries + apricots!!!
(btw, i normally am in cambridge too! i am a student at harvard, but right now i am studying in florence, italy)
- October 24, 2010 at 12:19 PM
- Jess said...
Hello, Natalie. Thank you for your sweet note. I'm so glad you found us here. It's always a pleasure to hear from a fellow Cambridge dweller. And it's nice knowing that I'm not the only one who suffers from this form of amnesia. Your description of yourself as an easily-distracted creature of habit -- I can relate to that! Enjoy the rest of your time in Florence. (Lucky you!)
- October 26, 2010 at 3:34 PM
- Žiupsnelis Druskos said...
Delicious!!! I am not very much of a granola person but this one was gone within days! Not surprising since I've swapped my usual toast-for-breakfast for your lovely granola with yogurt. I even posted about it on my blog!
Thanks so much for sharing!
I know I've already said that but I love your blog! :)
- January 29, 2011 at 5:25 AM

subset: commoncrawl


text:
Cyprus Immunity Shows Libor Still Broken Rate: U.K. Credit
Libor ignored the crisis in Cyprus that's roiling financial markets, showing the global benchmark for $300 trillion of securities remains divorced from reality six months after regulators laid out a plan to fix it.
Just four of the 18 banks contributing to the London interbank offered rate in U.S. dollars increased submissions last week to show a rise in their estimated borrowing cost, as concern grew about bank runs and bailouts in Europe. UBS AG (UBSN) and BNP Paribas SA were among those reporting no change.
That week, the average cost to insure banks against default soared 12 percent, credit-default swaps show. The amount lenders paid to borrow cash from each other overnight, as measured by the overnight-indexed swap rate, rose more than 8 percent.
"Instead of providing the most accurate quote of their interbank borrowing costs, banks are playing safe and trying to provide the least-risky quote given current investigations," said Rosa Abrantes-Metz, an economist with New York-based consulting firm Global Economics Group Inc.
Libor is calculated daily through a survey in London that asks banks how much it costs them to borrow cash from each other for various durations in different currencies. Banks including UBS and Royal Bank of Scotland Group Plc (RBS) were given record fines over the past year for making false submissions to that survey.
With little interbank trading as banks tap other funding sources, lenders are forced to guess what their borrowing costs might be, leaving the rate open to inaccuracy and abuse.
CDS Jump
Three-month dollar Libor rose 0.5 basis points, or 0.005 percentage point, to 0.285 percent between March 15 and March 22 as European policy makers clashed over a rescue for Cyprus and the island's lawmakers resisted a plan to impose a tax on bank deposits. That increase shows banks estimate it costs less than 2 percent more to borrow than a week earlier.
During the same period, the average cost of a five-year contract to insure the senior debt of banks on the dollar Libor panel against default jumped by 11.9 percent as credit-default swap writers demanded a higher premium. Concern that a Cyprus deposit tax may prompt savers to pull funds from weaker banks elsewhere in the euro region helped send European stocks sliding.
Since March 22 the divergence between Libor and CDS has continued to grow. By March 27, three-month dollar Libor had dropped back 0.1 basis point to 0.284 percent, while the average cost of a CDS contract on the banks had risen a further 15.3 percent. It's now 28 percent more expensive to insure the banks against default than it was on March 15, compared to the 1.4 percent increase to the Libor rate.
New Regulator
Britain is adopting a plan that aims to improve the way the London interbank offered rate is set. The Libor scandal erupted after London-based Barclays Plc (BARC) was found to have made artificially low submissions during the financial crisis to avoid the perception that it was under stress.
"Libor may not be being manipulated currently, but it is not responding to market conditions the way it would be expected," said Abrantes-Metz, who is also an associate professor at New York University's Stern School of Business. "That compromises the reliability of Libor as a key benchmark, to the detriment of the market."
The U.K. Financial Services Authority approved reforms this week that will see the Prudential Regulatory Authority, the new financial regulator, given responsibility for overseeing the rate-setting process, including corroborating submissions and monitoring suspicious conduct.
Heightened Scrutiny
Libor rate-setters, who usually work in a bank's treasury department, are no longer allowed to consider the views of derivatives traders who stand to benefit from where the rate is fixed each day. Traders found guilty of attempting to rig the rate can be jailed.
Martin Wheatley, head of the PRA, said on March 25 that the new rules would "restore faith" and "bring integrity back to Libor." Chris Hamilton, a spokesman for the U.K. regulator, declined to comment.
The U.K. reforms "are designed to make sure Libor keeps functioning because it is the benchmark for so many contracts," Abrantes-Metz said. "That is necessary, but users should start looking to alternatives."
'Fragile System'
Australia this week scrapped the panel that sets its benchmark interbank rate, becoming the first major developed economy to replace its rate-setting regime following the rigging scandal. The nation's bank-bill swap rate will be compiled directly using prices from brokers and electronic markets instead of asking a panel of banks, according to the Australian Financial Markets Association.
Though the heightened regulatory scrutiny makes it harder for traders to manipulate Libor for their own gain, Gary Gensler, chairman of the U.S. Commodity Futures Trading Commission, has said the rate remains flawed given Libor still relies on estimates of a market with very few transactions.
"Propping up a fragile system in the interest of maintaining a sense of stability only creates more instability in the end," Gensler said in a Feb. 28 speech in New York. 'One can buy an artificial sense of calm for a while, but when that calm cracks, the resulting turmoil is invariably greater."
Before the financial crisis, Libor and credit-default swaps tended to move in tandem. As perceptions of bank risk grew, CDS contracts became more expensive and lenders in money markets demanded higher interest rates for short-term financing. That relationship has broken down as Libor has become less responsive to market events, Abrantes-Metz said.
Persistent Divergence
Last week, the divergence between CDS and Libor was particularly pronounced among the European lenders on the Libor panel. Of the 11 European banks that provide rates, eight left their submissions unchanged.
They included French bank BNP Paribas (BNP), whose CDS jumped 18 percent over the period; Swiss lender UBS, whose CDS rose 15.9 percent; and Edinburgh-based RBS, whose CDS rose 9.6 percent. Spokesmen for the three banks declined to comment.
The U.S. dollar overnight-indexed swap rate, which gives an indicator of how much banks are paying to borrow cash from each other overnight and is based on actual trading, jumped to 0.1475 percent from 0.1362 over the same period, an 8 percent increase.
That meant the spread between Libor and the overnight-indexed swap rate, a closely-followed barometer of stress in the market, fell to its lowest level in 19 months on March 22, the last day of a week where Cyprus's crisis pushed Treasuries and gold higher on demand for the safest assets.
"This kind of divergence is going to keep happening," said Andrew Verstein, a lecturer at Yale Law School in New Haven, Connecticut, and co-author of a paper on Libor rigging published in the Winter 2013 issue of the Yale Journal on Regulation. "You may see peculiar results, but as long as there is good governance and every effort to stop abuse, the market may decide that it wants to keep using Libor."
To contact the reporter on this story: Liam Vaughan in London at firstname.lastname@example.com.
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Hi, I'm Anna: middle school science teacher by day and author of Three in the Family, a family and lifestyle blog based in the north Texas area (Denton, Dallas, Fort Worth). I'm a shopaholic with a serious makeup addiction that loves finding great deals, coupons, and freebies. Our family website includes the Leake and Melka family adventures, my Czech heritage and recipes, product reviews, teaching resources, and random musings. Please feel free to contact me using our contact form or the email address posted below.Na shledanou!
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Q-Tubes is a Web-based QEMU/KVM machine manager in Python built around the Pyramid Web framework. Its goal is to allow management of QEMU/KVM networks across single host instances, and ultimately across server farms. It supports minimal VM instances with disk support and basic network configuration (no user-space network yet), and basic VDE switch configurations. It provides a WSGI interface for deployment behind WSGI-aware servers, or provides its own basic server (python-waitress) for simple instances. The application is under steady development and has a moderate number of (Python) dependencies. Installation in a virtualenv is strongly recommended. It requires QEMU/KVM, VDE, and Python 2.7 or later.
Assignment Collector/Grader is a Web application for collecting and automatically grading student lab work. It automatically runs JUnit tests against student uploads, immediately provides feedback to students, records student results for later review, provides a gradesheet summary of student performance, allows easy administration of students, assignments, and classes, and allows the availability of an Assignment to be timed.
Sukiyaki was born out of what the author sees as a much needed improvement to current imageboard/BBS software. They're flaky, often have security flaws that users take advantage of, and worst of all, they have the same UI from the mid-nineties. It's time for an update! Sukiyaki visually organizes replies in threads so that it is clear who the reply is sent to. It is written using Django with its wonderful ORM, which helps reduce security vulnerabilities. It has been tested in production and is stable. It also includes a unique system for user-ranking of posts. Planned features include RSS updates for individual boards and threads, and there is a faster backend (Django-Treebeard).
uWSGI is a fast, sysadmin-friendly application server container, meant for professional deployment and development of Python, Perl, Ruby and Lua Web applications. It features multiple apps in a single process, advanced logging, sendfile(), memory reports, an integrated profiler, vector based I/O, self-healing, and a lot more.
Syncless is an experimental, lightweight, non-blocking (asynchronous) client and server socket network communication library implemented in Stackless Python 2.6. It contains an asynchronous DNS resolver (using dnspython) and an HTTP server capable of serving WSGI applications. It aims to be a coroutine-based alternative of event-driven networking engines (such as Twisted and FriendFeed's Tornado). It is already about that fast, but it has fewer features and is less stable now.
modu is a high-level toolkit for building database-driven Web applications in Python. It provides all the common components needed to build custom Web applications in Python, including form generation, object-relational database mapping support, pluggable template systems, database-resident session and user support, and more.
A tool to get users started with master data.
A domain name server.


text: Listen Dani Alves Da Silva Becomes Special Olympics Ambassador for Global Football For Immediate ReleaseLeft to Right: Jordi Mestres, (footballer,Special Olympics Barcelona), Diego Zurriaga (footballer, Special Olympics Barcelona), Brady Lum, Dani Alves and Jaume Subirana (footballer, Special Olympics Barcelona) pose to commemorate Alves' announcement. (Courtesy: Special Olympics)Brazilian Football Star and FC Barcelona Defender Scores For Respect & Inclusion For People With Intellectual DisabilitiesBARCELONA, Spain - Brazilian football star and FC Barcelona defender, Dani Alves Da Silva (Dani Alves) has today been appointed as a Special Olympics Ambassador for Global Football. The announcement was made today by Special Olympics President & COO Brady Lum following a signing event in Barcelona.As a Special Olympics Ambassador for Global Football, Alves is charged with promoting greater inclusion and respect for athletes with intellectual disabilities in the game of football worldwide. "Football changed my life. It has opened more opportunities for me and has shaped me as a man." says Dani Alves. "As an Ambassador for Special Olympics I want to play my part in ensuring that more and more athletes with intellectual disabilities have the chance to transform their own lives through the joy of football, achieving greater things both on and off the pitch. And in turn, they will inspire us all with their courage and spirit."Football is the largest sport in Special Olympics with more than 435,000 athletes and 206 accredited programmes worldwide. Alves will champion the Special Olympics Global Football Program, whose main aim is to bring football to a total of 1,000,000 players with intellectual disabilities worldwide. The Program has also set out to increase the quality of coaching and help athletes build skills they can use on and off the field of play, while connecting with a fan base of footballers around the world to raise vital funds for the movement. Brady Lum, President & COO of Special Olympics extended his warm congratulations and welcome to Dani Alves' appointment. "It is estimated that only one in 500 children with an intellectual disability will be given the chance to play football due to being seen by their peers as being "different" or "without ability. Now one of the world's best defenders is on our team, defending the right of people with intellectual disabilities to equal opportunities in sport. We are delighted to welcome Dani Alves to our Special Olympics family". Dani Alves joins a league of football heroes who have all enthusiastically thrown their support behind the Special Olympics Global Football initiative including Osvaldo Ardilles, Enrique Borja, Teofilo Cubillas, Desiree Ellis, Lori Fair, Kaka, Christian Karembeu, Hidetoshi Nakata, Lucas Radebe, Romario, Clarence Seedorf, Javier Zanetti, and Zico. Special Olympics Team Ambassadors include Inter-Milan from Italy, UK Premier League Club Tottenham Hotspur, and Club Corinthians Paulista from Brazil.In 2007 Special Olympics Global Football (SOGF) was launched with the aim to use the visibility and reach of the world's most popular sport to generate greater public awareness, acceptance and respect for people with intellectual disabilities, and to raise the necessary funds to significantly expand Special Olympics football participation on every continent. About Special OlympicsSpecial Olympics is an international organization that changes lives through the power of sport by encouraging and empowering people with intellectual disabilities, promoting acceptance for all, and fostering communities of understanding and respect worldwide. Founded in 1968 by Eunice Kennedy Shriver, the Special Olympics movement has grown from a few hundred athletes to more than 3.7 million athletes in over 170 countries in all regions of the world, providing year-round sports training, athletic competition and other related programs. Special Olympics now takes place every day, changing the lives of people with intellectual disabilities all over the world, from community playgrounds and ball fields in every small neighborhood's backyard to World Games. Special Olympics provides people with intellectual disabilities continuing opportunities to realize their potential, develop physical fitness, demonstrate courage, and experience joy and friendship. About Daniel Alves da SilvaBorn in Juazeiro, Brazil on May 6, 1983, Daniel Alves da Silva, commonly known as Dani Alves, plays as an attacking right defender for FC Barcelona and the Brazilian national team. Before joining Barcelona, Alves spent a successful six year spell with Sevilla FC, winning two UEFA Cups and the Copa del Rey with the Andalucian side. He joined Barcelona for €32.5 million, becoming the most expensive defender to date. Alves won the Treble in his first season with the club and a further Spanish super cup, European super cup, and the FIFA Club World Cup, thus achieveing the Sextuple. He also helped the club to clinch another Spanish super cup, two league titles, and a UEFA Champions League in the years that followed.CONTACT: Mandy MurphySpecial Olympics+1-202-824-0227 firstname.lastname@example.com


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One of the many beautiful projects in this year's Dwell on Design Home Tours line up was Sander Architect's Green House pair. This set of townhouses on one single lot face each other over a drivable courtyard. They are very similar in appearance, yet not identical. Both buildings are wrapped in a skin of 1" x 2" aluminum edges that give it a very distinct appearance, but also act as a shade screen throughout the day.
This pair is what Whitney would call a Hybrid House. "This is a new type of house that we have developed, using a prefabricated metal frame, skin and roof. We have achieved unprecedented economies by using prefabricated building (warehouse) fabricators to manufacture the most expensive parts of the houses at a fraction of the normal costs. We have also achieved unprecedented scale."
The windows are wrapped in the same material used for bus graphics, which allows the home owners to see out, but no one to see in. What a brilliant idea! The custom pattern was designed to reflect the surrounding environment.
They photographed a tree and blew up the image so each building looks as though the the trees are reflecting in the windows. This organic element brings a lot of character to these ultra modern homes.
The front townhouse faces the street and features a quaint zen garden for a front yard. The concrete floors blend with the natural stone wall to create a very calm and peaceful area, filled with lots of natural sunlight. Simple organic wood furniture paired with these modern materials create a great balance in an industrial style space.
What a stunning kitchen! The dark oak Italian kitchen cabinetry contrasts perfectly with the concrete floors, while the two-story oxidized metal panels dominate the space.
The second floor living room features a glass railing and glass walkway which overlooks the kitchen. Modern glass dining tables are a great choice for an open plan. From above the dining table basically disappears.
The soft industrial aesthetic of this modern dining table (below) will help you get this look in your home.
Zuo Plume Clear Glass Modern Dining Table
The contemporary chandelier adds an elegant touch to the industrial space and brings the organic elements of nature indoors.
If you love the chandelier, but aren't one of those lucky enough have these gorgeously high ceilings, a shorter capiz shell pendant would work beautifully in your space.
Dolce Capiz Shell 25" Wide Pendant Chandelier
Many innovative green materials were used throughout this entire project, including passive heating and cooling, natural daylighting, shade screens, bamboo flooring, green cabinetry, and recycled glass countertops.
There were many amazing homes on the the Dwell Home Tour schedule and this is just one of them! I hope you had a chance to check them all out! But if not, there's always next year.....
Images: Sander Architects
Have you been searching for the perfect modern coffeehouse to meet your clients at, have a quick business meeting, or just get some work done? Well if you're in Los Angeles, look no further, Graffiti Cafe is the perfect place! The interior is a clean black and white palette with painted white floors and exposed vaulted beam ceilings that make the space feel incredibly open. It's a gorgeous crisp palette just waiting to be tagged by the local graffiti and street artists that fill the streets of the La Brea neighborhood.
The baristas are as friendly as ever and stand behind the all white counter lined with treats. This peace sign dictates quite an accurate description of this place. The glowing sign along with the incredible music creates a vibe that almost makes you feel as if you're floating like a cloud in the space. It's a real chill experience even when you're hyped on the delicious Intelligentsia coffee!
There are many different types of seating in this modern coffeehouse to suit your mood and your company. The classic fireplace mixes with the modern elements to create a cozy setting. Using a modern black sofa that is extremely comfortable can really make one feel cozy in a space that may appear to be very sleek.
This area is great for lounging and chatting with friends while sipping coffee or eating one of their amazing Butter Nutter cookies!
Zuo Fortress Collection Black Leather Sofa
You can head upstairs to the laptop stations in the lofted area and look down onto the crowd or you can grab a comfy seat in one of the booths lining the perimeter of the open space below.
The tables and chairs float in front of the booths to create small group seating that can easily be clustered together for larger groups. You won't feel cramped in this large open space by any means. The use of modern black dining chairs and simple round white dining tables creates a bold, modern contrast in any space.
Zuo Spire Black Dining Chair
Zuo Wilco White Dining Table
The larger communal spaces are perfect for serious business! Long dining tables are linked together to create a communal area for interacting with larger groups or just new friends.
The graffiti installation in this rear nook subtly separates the corner from the open plan seating. Semi-circular booths create intimate, more private seating in this area.
No matter what your agenda is, this modern coffeehouse is tailored to suite you. The coffee is definitely sublime and the music is so good you won't want to leave! Soups and sandwiches are coming soon and I'm sure so much more is up their sleeve! Welcome to the neighborhood Graffiti Cafe!
Images: Graffiti Cafe. The Delicious LIfe
All last week we provided you with our team's recaps and experiences at the Dwell on Design event. We wrapped it all up yesterday with Annie's post about the Sander Architect's Green House. Today, I'd like to start back at the beginning and talk about what I discovered on my way to the event...
I had to pick up a friend at Union Station in downtown Los Angeles and then head over to the convention center not too far away for the Dwell on Design event. Since L.A. traffic is always unpredictable, I arrived about thirty minutes early and was wondering where I would wait. I drove maybe 100 yards past Union Station and found a large, modern looking structure with the word "bakery" on it. Perfect.
Not only did I have the best powder-sugar almond crousant, but I made an incredible discovery. Homeboy Industries is a non-profit organization, founded by a Jesuit priest Father Greg Boyle, which helps former gang members and recently incarcerated youth rebuild their future and their life. It is the largest gang intervention program in the country.
It provides programs designed to meet multiple needs, such as counseling, tattoo removal and education. There are also four businesses that serve as job-training sites, such as the bakery where I stopped in that morning. The first thing I noticed when I walked in, besides the fact that it was packed, was the energy level... It was so positive and it was everywhere.
Through various charities and profits earned from the bakery and cafe (which just sold their first products to the Ralphs grocer chain), Father Greg Boyle provide and his organization are able to provide second chance opportunities, most importantly hope for change.
For more information you can visit their website.
Images: DB, KCET, Homeboy Industries
Wishing you all a Happy 4th of July! Whatever it is you choose to do just remember to have fun, relax, and be safe!
Spending time with family and friends in the backyard is always one of my favorite ways to spend Independence Day and this outdoor cabana seems perfect for it!
Za Bor Architects developed this project for a popular TV show called, Dachniy Otvet, meaning The Village Talks. Unfortunately the TV show was not filmed at my home... I will have to find an equally cool backyard to celebrate Independence Day.
The concept behind this reality show intrigues me and this architecture definitely brings new meaning to outdoor cabana. The show invites designers and architects to re-design parts of a home for selected home-owners that agreed to participate in the show. These home-owners wanted somewhere to spend more quality time outdoors. The white tinted wood creates fourteen planes that are attached together, forming this nautical shape. The result is an outdoor structure, perfect for BBQ'ing.
Red lighting fixtures, or any color for that matter, bring so much dynamic energy into any dining area while modern white dining chairs keep the space very clean, allowing nature and colorful accents to stand out.
The second part to the structure houses the outdoor kitchen. The char-grill is made of brick and steel and is sure to cook up a killer BBQ!
BBQ until the sun goes down, then turn on the modern outdoor lighting. This sculpture is sure to turn into a artistic light installation after sundown...
The architect's concept for the construction is "transparency and openness which inspires a contact between man and nature".
Hope you get to spend some time outside today... Happy Independence Day from the ESL team!
Images: Do You Love Where You Live
July, 2012
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Cook it up right
I'm not usually one to make demands about what one must or mustn't do in the kitchen. At least not in your kitchen. Food is personal, and you've got to do with it what you want. You're the decider! So go ahead and eat your steak as bloody or as burnt as you please. Douse it in ketchup, or mayo, or grape jelly, for all I care. Cook and let cook! Eat and let eat! Except for when it comes to quinoa. This, for the simple reason that I have been enjoying the heck out of quinoa lately, and I think you will, too, if you cook it up right.
For a long time, I made quinoa much like I make rice. (I also have some things to say about the way we're all taught to cook rice, by the way, but that's a story for another day.) Anyway, you know how it goes: some measure of quinoa and about twice as much water, simmered down until it has either evaporated or absorbed. There's a reason I used to do it this way. The box told me to. And so did any number of reputable print and on-line sources. It seemed obvious enough, and depending on how I timed the cooking and calibrated the boil (what does a true "simmer" look like, anyway?), the result was more or less fine. But somewhere along the way, after at least half a dozen times of more-or-less-fine, I came to the conclusion that I wasn't the biggest fan of the stuff. The flavor was borderline nice, I suppose. There was something faintly nutty there, but it was muted, bogged down. And the texture. Was this how it was supposed to be? Mildly soggy at best, mushy at worst? I nearly typed the word "swampy" in that last sentence, which leads me to wonder just how "fine" my early days of quinoa really were.
Then, in the late summer of 2006, the August issue of Gourmet turned up in my mailbox with a recipe for quinoa with corn, scallions, and mint. I could stop right there, or maybe with the fact that the recipe also includes fresh lemon zest and juice, and a touch of honey, and you'd already know that this recipe had a lot going for it. But what really got me was the cooking method. You start the quinoa on the boil, as I'd come to expect, but carry on only until it's just coming around to tender. Then, you drain it, and set it in a sieve over an inch of simmering water to steam the rest of the way through to done. The technique is brilliant, and so is the quinoa that comes out in the end. It's soft without the sog, breaks between the teeth with the lightest pop, and when you fluff it with a fork, you actually fluff it with a fork. Fluff it, not smoosh it. Because the individual seeds remain individual seeds, clump-free, lump-free, and every bit as delicious as all the quinoa you've ever eaten has let on it might be, given the proper circumstances.
So there you go. Thanks. I feel much better now.
Lemon-Scented Quinoa with Scallions and Mint
Adapted from Gourmet
The original recipe includes four ears worth of fresh corn kernels, boiled on the cob for five minutes, then removed, or simply raw. It's wonderful that way in the summer. This time of year, I make it without the corn, and it's still excellent. Make the dressing with butter or, for a something different, olive oil. I like it both ways.
1 Tbsp. finely grated lemon zest
2 Tbsp. fresh lemon juice
½ stick (¼ c.) unsalted butter, or ¼ c. olive oil
1 Tbsp. mild honey
Salt and black pepper to taste
2 c. (about 10 oz.) quinoa
4 scallions, thinly sliced
½ c. chopped fresh mint
Rinse the quinoa in three changes of cold water to remove any bitter coating. Bring a 4- to 5- quart pot of salted water to a boil, add the quinoa, and cook for about 7-8 minutes, until just slightly tender. (Think al dente pasta.)
Drain the quinoa in a sieve, then set the sieve over an inch of simmering water in the same pot. (Make sure that the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy, and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3-5 minutes.
Meanwhile, make the dressing: Whisk together the lemon zest and juice, butter or oil, honey, salt, and pepper. Gently fold the quinoa into the dressing with a rubber spatula, then fold in the scallions and mint. Taste, and add more salt and pepper, if you'd like. Serve at any temperature.
Makes enough for eight.
32 comments:
- Lily said...
Very cool! I've always been a bit hesitant toward quinoa for the same reason. Nice to know there's another way.
I wouldn't mind hearing your thoughts on rice, either.
- April 12, 2012 at 11:41 PM
- jasmine said...
you really nailed the way i used to feel about quinoa; really left something to be desired when it came to boiling it to death. i cant wait to try this new technique! wonderful blog post, and im a huge fan of your blog. :)
- April 12, 2012 at 11:55 PM
- A Plum By Any Other Name said...
I'll have to give your method a try. I've always liked the idea of quinoa. But I never really want to make it ... because it has never really tasted all that great. Mushy. Muted. I most certainly identify with swampy, sadly. So thank you, at the very least I have a renewed interest in the grain.
- April 13, 2012 at 7:14 AM
- Anna said...
This sounds really good! I do love quinoa plain with beans, or with maple syrup and yogurt for breakfast. I haven't tried adding a lot of other flavors to quinoa, but this looks like a welcome change.
- April 13, 2012 at 9:22 AM
- Molly said...
As my sieve has is currently on hiatus, I will tuck this recipe away until the corny days of summer.
A sieve is now on the ever-growing list of things to procure by next April, right underneath a whisk and a French press.
This recipe made my day, Jess. Thank you.
- April 13, 2012 at 10:36 AM
- Rosiecat said...
I confess, I've never gotten on the quinoa bandwagon (nor the bandwagons for millet, amaranth, or any number of other grains). But you always point me in the right direction, Jess, so maybe it's time to add quinoa to my life and my kitchen :-)
Happy Friday, my dear.
- April 13, 2012 at 1:14 PM
- hannahbeth said...
I recently found your blog and have been enjoying it quietly thus far. But now I have to say, after years of eating my own "fine" quinoa, I cannot WAIT to give this a go!! Eagerly anticipating a new realm of expectations for my go-to quick cooking grain...
- April 13, 2012 at 3:28 PM
- Amanda Hawkins said...
I'm excited. Really excited. Is it weird that I am excited? So excited, in fact, that I come off sounding sarcastic. But really, I can't wait to try this as soon as possible. Thank you for getting that off your chest.
- April 13, 2012 at 3:29 PM
- Mary said...
Hi Jess,
I just discovered your blog from Luisa over at The Wednesday Chef...and I'm so glad that I found you. This is a beautiful blog!
I was intrigued today by your post about quinoa. As with so many grains, proper preparation is key. But a few years ago I learned that "properly prepared" means a lot more than what us modern day cooks think.
To properly prepare grains, so that we receive optimal nutrition from them, we have to look to cultures that have been eating quinoa or other grains for generations (as in centuries). So, with that in mind, proper preparation can mean looking at how folks in their native lands prepared their native (local) grains.
Sally Fallon, author of the book Nourishing Traditions is very knowledgeable about all of this. (I can find it a bit daunting!) Take a look at this article from the Weston A Price Foundation - the Foundation that Sally runs to preserve and educate others about traditional food preparation...
I'd love to know what you think about all of this.
Thanks again for sharing such great recipes...and pictures. You and Luisa have such wonderful blogs!
- April 13, 2012 at 4:02 PM
- A.W. said...
Yippee!! I feel I can finally come out regarding my unappreciation for quinoa! But will definitely give your technique a try and hopefully jump onto the quinoa bandwagon.
- April 14, 2012 at 8:51 AM
- queencake and titangirl said...
i had to laugh so much reading this. always wondered about my "fine"quinoa:))shall try this very soon.best from berlin,anja
- April 14, 2012 at 2:21 PM
- koshercamembert said...
I never seem to know when my quinoa is done - thanks for the tip. Looking forward to trying it out soon.
- April 15, 2012 at 6:48 PM
- Nishta said...
we love quinoa already making it the boring way, so this can only be EVEN BETTER. I love how you make everything sound. miss you.
- April 16, 2012 at 3:01 PM
- Anonymous said...
I came to your blog by way of The Wednesday Chef too! Now I click on over to your posts with excitement, and as much for the words as for the recipes. So thanks! Feels good to get that off my chest :)
- April 16, 2012 at 9:36 PM
- queencake and titangirl said...
hello again.tried it yesterday with your method and it`s soooooo much better!thnak you!
- April 17, 2012 at 9:32 AM
- Julie said...
I've made this one before! Love it. I have a similar method - I drain my quinoa then return it to the warm pot, cover it with a tea towel and lid, and let it steam - the towel absorbs excess moisture as it does, and the result is yes - fluffy! Yum.
- April 18, 2012 at 1:34 AM
- redmenace said...
I've made it quinoa this way before and I love it lots. Yes, agreed. Much better than the soggier version recommended by the box. I love the sound of this recipe. Must try it! xo
- April 18, 2012 at 10:06 PM
- James said...
Cool technique, I'll have to give it a shot. I use a lot of quinoa, but my approach is similar to that classic saying about cooking liver: the key is "heavy makeup." It should be nice to try something more au natural. Thanks for this!
- April 20, 2012 at 3:45 PM
- Linz said...
Hi there! I just posted a link and pic to your Broccoli salad on my blog. It looks amazing, and I can't wait to try it!
- April 23, 2012 at 5:55 AM
- alanachernila said...
Ha! This happened to me with quinoa too, when I discovered Lorna Sass's quinoa amaranth corn chowder. It was a revelation! Poor, poor, quinoa, always wearing the wrong clothes...
- April 23, 2012 at 10:54 AM
- El said...
I'm a quinoa addict so this recipe is right up my alley. Delicious.
- April 25, 2012 at 11:37 PM
- Megan Gordon said...
Whoa. Yep, never heard that one. My dad, strangely enough, makes the most fluffy, amazing quinoa of all time and I always ask his secret and he says it's all about "the final fluff." I've tried vigorous final fluffs and gentle final fluffs and have yet to get at transcendent quinoa -- looking forward to trying this method though, Jess. Thanks so much for sharing. Happy (almost) weekend, m
- April 27, 2012 at 12:38 AM
- Kelsey said...
Totally trying this technique. My boiled-to-death quinoa often feels gritty even "swampy" like you say, especially with the red sort. Giving this a go, soon.
- May 1, 2012 at 3:38 PM
- Meg said...
i'm pretty sure you have just changed my life... well, a good portion of my weekday lunches, for sure. i will be trying this new method with my next batch of quinoa, thank you! oh, and nice to meet you, it's my first time here (first time here, and you've already changed my life. amazing.)
- May 2, 2012 at 9:30 PM
- Julia said...
yum! i love love love quinoa, and this new (to me) variation sounds delicious.
- May 4, 2012 at 10:27 AM
- notterschool said...
Recipe looks amazing. Can't wait to try it out :)
- May 14, 2012 at 3:38 AM
- Anonymous said...
Great recipe! I made it following the recipe exactly and it tasted wonderful and the texture was great. I just need a bigger sieve. For leftovers, I added veggies and feta cheese and that was wonderful too (I didn't need to add more dressing). This will become a regular for me. Thanks.
- May 14, 2012 at 11:48 AM
- GG Mora said...
I can't be the only one of your readers who's getting concerned. Hope everything's OK.
- May 16, 2012 at 7:28 PM
- megcjones said...
i've eaten quinoa, but have never had the cajones to make it myself, at home. you made it sound so simple...i'll have to give this a shot. thanks :)
- May 17, 2012 at 3:46 PM
- kale said...
ok, thank you! i did not know of that method but it makes a lot of sense and i am going to try it. and i am awaiting your breakdown of rice cookery, because i need some help in that area. i cannot seem to get it just right but i also stubbornly refuse to buy a rice cooker. darn it it is just something i should be able to figure out!
- May 24, 2012 at 3:12 PM
- fudgingahead said...
I can't wait to try this! I bought some quinoa a little while ago because I kept seeing people use it and wanted to try...I've been looking for the perfect recipe, and this sounds great!
- July 2, 2012 at 1:48 AM
- Lauren said...
This quinoa was wonderful! This technique produced the most comforting, soft little grains to soothe my soul last night after a trying workday. Lemon. Mint. Honey. Perfect. Thank you, Sweet Amandine!
- May 14, 2014 at 8:25 AM


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|Canada Bed and Breakfast Accommodations
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1:16 PMkitchen island tables
#Fisher Kitchen Islands - Kitchen Islands - Dining - Room - Board
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#include <iostream> #include <assert.h> using namespace std; /* For debugging: g++ -o myassert myassert.c To turn off debugging: g++ -DNDEBUG -o myassert myassert.c */ int main() { int i; cout << "This is an example of using assert for range checking " << endl; cout << "For debugging:\n g++ -o myassert myassert.c " << endl; cout << "To turn off debugging:\n g++ -DNDEBUG -o myassert myassert.c " << endl; cout << "To turn off debugging:\n g++ -DNDEBUG -o myassert myassert.c " << endl << endl; cout << "To test enter a number < than zero; The program should abort. " << endl; cout << "Next try entering a number > than zero. The program should run. " << endl << endl; cout << "Enter an integer between -10 and 10: "; cin >> i; assert(i > 0); // Check to see if true, abort if not assert(i < 300); // We don't want to go on forever. cout << endl; for(int k=0; k < i; ++k) cout<< "-"; cout<<endl; }
Linux System Admin Tips: There are over 200 Linux tips and tricks in this article. That is over 100 pages covering everything from NTP, setting up 2 IP address on one NIC, sharing directories among several users, putting running jobs in the background, find out who is doing what on your system by examining open sockets and the ps command, how to watch a file, how to prevent even root from deleting a file, tape commands, setting up cron jobs, using rsync, using screen conveniently with emacs, how to kill every process for a user, security tips and a lot more. These tip grow weekly. The above link will download the text version for easy grep searching. There is also an html version here.
Breaking Firewalls with OpenSSH and PuTTY: If the system administrator deliberately filters out all traffic except port 22 (ssh), to a single server, it is very likely that you can still gain access other computers behind the firewall. This article shows how remote Linux and Windows users can gain access to firewalled samba, mail, and http servers. In essence, it shows how openSSH and Putty can be used as a VPN solution for your home or workplace.
MySQL Tips and Tricks: Find out who is doing what in MySQL and how to kill the process, create binary log files, connect, create and select with Perl and Java, remove duplicates in a table with the index command, rollback and how to apply, merging several tables into one, updating foreign keys, monitor port 3306 with the tcpdump command, creating a C API, complex selects, and much more.
Create a Live Linux CD - BusyBox and OpenSSH Included: These steps will show you how to create a functioning Linux system, with the latest 2.6 kernel compiled from source, and how to integrate the BusyBox utilities including the installation of DHCP. Plus, how to compile in the OpenSSH package on this CD based system. On system boot-up a filesystem will be created and the contents from the CD will be uncompressed and completely loaded into RAM -- the CD could be removed at this point for boot-up on a second computer. The remaining functioning system will have full ssh capabilities. You can take over any PC assuming, of course, you have configured the kernel with the appropriate drivers and the PC can boot from a CD. This tutorial steps you through the whole processes.
SQLite Tutorial : This article explores the power and simplicity of sqlite3, first by starting with common commands and triggers, then the attach statement with the union operation is introduced in a way that allows multiple tables, in separate databases, to be combined as one virtual table, without the overhead of copying or moving data. Next, the simple sign function and the amazingly powerful trick of using this function in SQL select statements to solve complex queries with a single pass through the data is demonstrated, after making a brief mathematical case for how the sign function defines the absolute value and IF conditions.
The Lemon Parser Tutorial: This article explains how to build grammars and programs using the lemon parser, which is faster than yacc. And, unlike yacc, it is thread safe.
How to Compile the 2.6 kernel for Red Hat 9 and 8.0 and get Fedora Updates: This is a step by step tutorial on how to compile the 2.6 kernel from source.
Virtual Filesystem: Building A Linux Filesystem From An Ordinary File. You can take a disk file, format it as ext2, ext3, or reiser filesystem and then mount it, just like a physical drive. Yes, it then possible to read and write files to this newly mounted device. You can also copy the complete filesystem, since it is just a file, to another computer. If security is an issue, read on. This article will show you how to encrypt the filesystem, and mount it with ACL (Access Control Lists), which give you rights beyond the traditional read (r) write (w) and execute (x) for the 3 user groups file, owner and other.
Working With Time: What? There are 61 seconds in a minute? We can go back in time? We still tell time by the sun?
Mike Chirico, a father of triplets (all girls) lives outside of
Philadelphia, PA, USA. He has worked with Linux since 1996, has a Masters
in Computer Science and Mathematics from Villanova University, and has
worked in computer-related jobs from Wall Street to the University of
Pennsylvania. His hero is Paul Erdos, a brilliant number theorist who was
known for his open collaboration with others.
Mike's notes page is souptonuts. For open source consulting needs, please send an email to email@example.com. All consulting work must include a donation to SourceForge.net.


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Newest Wisconsin Additions
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Return to Index
The Tidal Wave of Bottled Water
It used to be that water was a simple way of quenching your thirst. Now it is a designer beverage. But is there really a difference between tap water and bottled waters?
A Wide Selection
Walk into any supermarket, drug store, convenience store, vending area, or shopping mall, and you are likely to find an array of bottled water brands. It is estimated that Americans now consume more than 400 billion gallons of bottled water per day. Yet, many people are surprised when they find out exactly what is in bottled water.
The definition of bottled water is pretty straightforward: any water (generally containing no additives) intended for human use that is sealed in a bottle or other container. What is surprising, however, is the source of bottled water. Because, in addition to natural sources, such as artesian, spring, mineral, purified, and sparkling water, approximately half of all bottled waters originate in municipal water supplies.
Is Bottled Water Regulated?
The Food and Drug Administration (FDA) classifies bottled water as a food and regulates it according to standards from the Environmental Protection Agency (EPA) and the Safe Drinking Water Act of 1974. According to FDA rules, bottled water products must be tested each year to be certain they are free of, or contain only trace amounts of, certain contaminants. These include:
- Inorganic chemicals, such as barium, cadmium, lead, mercury, and nitrates
- Herbicides and pesticides: a broad group of organic chemicals that includes polychlorinated biphenyls (PCBs)
- Volatile organic chemicals, such as benzene (a gasoline product) or tetrachloroethylene (cleaning solvents)
- Radioactive components, such as radium
- Coliform bacteria—a microorganism that indicates other disease-causing bacteria may be present
In addition, bottled water is tested for aesthetic contaminants such as iron, zinc, sulfate, or chloride, as well as other physical characteristics which, though not posing a health hazard, can negatively affect the taste, odor, or appearance of the water. Many state environmental agencies and industry trade groups may also require testing.
Water is classified as "bottled water" or "drinking water" if it meets all applicable federal and state standards, is sealed in a sanitary container, and is sold for human consumption. Bottled water cannot contain sweeteners or chemical additives (other than flavors, extracts or essences) and must be calorie-free and sugar-free. Flavors, extracts, and essences derived from spice or fruit can be added to bottled water in small amounts. In addition, bottled water may be sodium-free or contain "very low" amounts of sodium. Some bottled waters contain natural or added carbonation.
So, Is Bottled Water Safer Than Tap Water?
Not necessarily. The requirements for testing of municipally supplied tap water are generally just as stringent as those required for the testing of bottled water. However, there may be other reasons to choose bottled water, such as:
- Private water supplies—In some areas, especially rural areas, tap water is supplied by private sources, which may not test their water as stringently as cities, towns, and other municipalities do. The same problem can also apply to water obtained from private wells.
- Taste, odor, or color—Although not dangerous to your health, some municipally-supplied water may contain amounts of chlorine, sulfur, iron, manganese, or other products that can give the water an unpleasant taste, appearance, or smell.
- Municipal water contamination—In some municipalities, especially smaller ones, water supplies can become contaminated for short periods of time. And, while municipalities are required to inform citizens of such contamination, they are allowed to continue sending contaminated water to homes and businesses while the problem is being remedied.
What Are the Reasons Against Drinking Bottled Water?
There are a few reasons not to drink bottled water:
- Cost—Bottled water is much more expensive than tap water.
- Safety—Unlike municipalities, which usually track water-borne illnesses and report them to the public, bottled water suppliers are not required to do so (although some may).
- Fluoride—Most municipalities add fluoride to their water supplies, which helps to improve the dental health of those people—especially children—who drink it. Since most bottled water companies do not add fluoride to their water, some health professionals fear that the dental health of children who drink mainly bottled water will be compromised.
- Taste—Some plastic containers for bottled water can give the water a plastic taste and odor.
Are There Alternatives to Bottled Water?
Many people now opt for drinking water filtration systems (either filtered containers into which tap water is poured or filtration systems that are directly hooked to the tap). These systems, which are more economical than bottled water, generally improve the taste, appearance, and odor of tap water and may also remove some contaminants. A note of caution, however. In most (if not all) cases, such systems should not serve as a substitute for bottled water if your tap water comes from a private water supply system subject to little or no regulation or testing, or from a municipal water supply system that has temporarily become contaminated.
The Many Names of Bottled Water
Today's supermarket shelves offer an array of bottled waters. But what do the terms on the labels really mean? The International Bottled Water Association defines the following types of bottled water:
- Artesian water/artesian well water—Bottled water from a well that taps a confined aquifer (a water-bearing underground layer of rock or sand) in which the water level stands at some height above the top of the aquifer.
- Well water—Bottled water from a hole bored, drilled, or otherwise constructed in the ground whose water source is an aquifer.
- Mineral water—Bottled water containing not less than 250 parts per million total dissolved solids. Mineral water is distinguished from other types of bottled water by its constant level and relative proportions of mineral and trace elements at the point of emergence from the source. All minerals must be natural, not added.
- Purified water—Water that has been produced by distillation, deionization, reverse osmosis, or other suitable processes and that meets the United States Pharmacopoeia's definition of purified water. Other suitable product names for bottled water treated by one of the above processes may include "distilled water" if it is produced by distillation, "deionized water" if the water is produced by deionization, or "reverse osmosis water" if the process used is reverse osmosis.
- Sparkling water—Water that, after treatment and possible replacement with carbon dioxide, contains the same amount of carbon dioxide that it had at emergence from the source. An important note: Soda water, seltzer water, and tonic water are not considered bottled waters. Because they may contain sugar and calories, these products are considered soft drinks.
- Spring water—Bottled water derived from an underground formation from which water flows naturally to the surface of the earth. Spring water must be collected only at the spring or through a bore hole tapping the underground formation finding the spring.
Environmental Protection Agency
Food and Drug Administration
Dietitians of Canada
Health Canada
Bottled water and carbonated soft drinks guidance documents and regulatory information. Food and Drug Administration website. Available at: http://www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/bottledwatercarbonatedsoftdrinks/default.htm. Updated April 27, 2015. Accessed April 21, 2016.
Bottled water: know the facts. Iowa State University website. Available at: http://www.extension.iastate.edu/publications/pm1813.pdf. Accessed April 21, 2016.
FDA regulates the safety of bottled water beverages including flavored water and nutrient-added water beverages. Food and Drug Administration website. Available at: http://www.fda.gov/food/resourcesforyou/consumers/ucm046894.htm. Updated April 6, 2016. Accessed April 21, 2016.
Share of popular bottled water from municipal supplies up 50%. Food and Water Watch website. Available at: http://www.foodandwaterwatch.org/pressreleases/share-of-popular-bottled-water-from-municipal-supplies-up-50-percent%E2%80%A8%E2%80%A8/. Updated April 7, 2016. Accessed April 21, 2016.
Types of bottled water. IBWA website. Available at: http://www.bottledwater.org/types/bottled-water. Accessed April 21, 2016.
Revision Information
- Reviewer: Michael Woods, MD
- Review Date: 04/2016
- Update Date: 04/21/2016


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Showing Suppliers 1 - 13 of 13
Applied Industrial Technologies
Business Type: Distributor, Service
Description: Applied Industrial Technologies (NYSE: AIT) is one of North America's largest industrial distributors of bearings, power transmission components, hydraulic components and systems, pneumatic components and systems, hose & fluid connectors, linear components, tools, safety... (more)
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Address: 2091 Cardinal Ave., MEDFORD, OR
Address: 2050 McGilchrist St., S.E., SALEM, OR
Address: 802 Old Salem Rd. N.E., ALBANY, OR
Address: 14597 S.E. 82nd Dr., CLACKAMAS, OR
Address: 924 S.E. Wilson Ave. Unit D, BEND, OR
Address: 3150 W. 5th Ave., EUGENE, OR
Address: 5041 N.W. Front Ave., PORTLAND, OR
Address: 10801 S.W. Avery St., TUALATIN, OR
Grainger Industrial Supply
Business Type: Distributor
Description: Grainger helps customers save time and money by providing them the right products to keep their facilities up and running. Grainger's customers are 2.0 million businesses and institutions in 157 countries. While each customer has a unique facility to operate and a different problem to solve, our... (more)
Address: 6335 N. Basin Ave. Branch 624, Portland, OR
Address: 6713 SW Bonita Rd. Suite 200 Branch 626, Tigard, OR
Address: 1225 Court St. Branch 269, Medford, OR
Address: 11767 SE Hwy. 212 Branch 625, Clackamas, OR
Address: 2950 Chad Dr. Branch 268, Eugene, OR


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