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OXFORD AND CAMBRIDGE BOAT RACE, 1880. This great aquatic contest took place on Monday last over the usual course from Putney to Mortlake, Oxford proving the winners by four lengths. The time of the race, as taken by Benson's chronograph, was as follows:- Start 10 38 38 Arrival 11 0 1 Duration of Race 21 23 The same authority also gives last year's time as 21 minutes 18 seconds. The weather being extremely fine, there was an immense concourse of spectators all along the line.
AN ELOPEMENT AND ITS SEQUEL.—A man applied at the Westminster Police-court, London, on Saturday, for advice, with reference to his wife, who had, he said, run away with money he had saved and everything else of value which had been in the house. The magistrate said he was afraid he could not help him, upon which the applicant said he hoped, then, he should not meet his wife, or he would certainly murder her. He was im- mediately ordered into the dock, and, in default of finding security to keep the peace, was ordered to be imprisoned for six months. A MONEY HAWKER IN TROUBLE.—Francis Lowry was charged at the Wandsworth Police-court, London, on Saturday, with cheating her Majesty's subjects by means of palmistry. He stood on the towing-path on the morning of the expected boat race, and offered to sell purses each containing two half-crowns for half that amount. One which was purchased contained two pennies. The prisoner said" he sometimes got caught himself and had to put up with it, and offered to show how the trick was done. Turning up his sleeves, he threw two half-crowns into a purse, part of his stock, then took them out and, whilst pre- tending to throw them back, really threw them into the hand holding the purse, pence which had been palmed taking their place in the latter. The magistrate discharged the prisoner, remarking that persons who bought purses under such circumstances must take the consequences. THE CALVINISTIC METHODISTS AND THE GENERAL ELECTION.—At the Arfon Monthly Meeting of the Cal vinisticMethodists, held at Bwlan, representing about eighty churches, it was resolved, "That this meeting being convinced of the close connection existing between the gospel of righteousness and a wise and righteous policy, feels constrained in the present critical juncture of national affairs, to protest against the foreign policy of her Majesty's present advisers, and affirms that it is the clear duty of every Christian and true patriot to secure the return to Parlia- ment of candidates opposed to the policy of un- just wars and aggressions abroad, and pledged to further the religious and political equality, the sobriety and moral "development of the people. For these and other reasons we urge the Liberal electors of Carnarvonshire to stand firm to their principles at the present election." Signed, Robert Thomas, chairman; T. G. Roberts, secretary.
search of him, and found him at the Hand Hotel. lIe asked him for his watch, when he replied he did not know where it was. Prisoner offered him his own watch, and witness refused it, stating, ''That's not mine, and I only want my own." 5>C. Morgan was called in, and he took prisoner In custody. The number of the watch was 27662, and the one produced was his.—To pri- soner I saw Dodd handing you the watch.—-W. Dodd, collier, Chirk Green, said he was at the Cross Keys when Edwards came in. He asked 30s. for his watch, and witness offered him 15s. -It was handed to witness, and after seeing it he, at the request of the prisoner, handed it to him After failing to open it he was told by Edwards that he would do that, and on being handed it, he opened it and replaced it in prisoner's hand. He again, after looking at it, shut it and immediately Walked out. He had had the watch but a very few minutes before he walked out.—Dd. Davies, groom at the Hand Hotel, on going into the tap- room between seven and eight on Saturday night Noticed Edwards and prisoner there, and heard Edwards ask the latter for his watch three or four times, and prisoner answer that he had not got it, but admitting twice that he had. Edwards after asking as many times again became impatient, ^d walking out told Dodd he would fetch P.C. Morgan. Prisoner then called for a glass and talked out. Witness saw him go half way across the yard in the direction of the gate. There were several persons in the tap-room.—C. Edwards, Joiner, Chirk, heard on Saturday that the watch had been stolen, and in company with others Went to look for it and found it. It was on the ground and covered slightly with soil the other Slde of the post of the gate leading out of the yard, and about nine inches from the hedge. The Prisoner was seen going in that direction, and the Search was made for curiosity. They handed the ^tch produced over to the police officer.—P.C. •"forgan was informed of the theft on Saturday night, about eight o'clock, by Edwards, and after taking further enquiry at the village, he went to Prisoner, and called him out. He denied all ^Dowledge of the watch, and on being told lie would be locked up he remarked, "I'll go with ^1," and accompanied the officer to his house. After they had been there about half an hour Prisoner went out to the back with the officer, and told him that he would go with him to fetch the Watch, when he was told that that was needless, as Charles Edwards had already brought it.—The Prisoner called for his defence John Carsley, a. c°lHer, who deposed that between 8 and 8 30 p.m. ^Saturday he was at the tap-room of the Hand, ri ,n prisoner came in. Shortly afterwards John ^dwards followed and asked him for his watch, ttd prisoner said he should have it, at the same time ptllliDg. out a watch, but when he saw it he Ppeared rather confused as the watch was his Wn, and Edwards remarked that he would not aVe that but that he wanted his own. Prisoner aid he had not got another, but told witness, "I ja<* the man's watch, but have lost it." He sat th f .room. from about 8 15 to 8 30, and during at time did not miss prisoner until P.C. Morgan pie.. He would not swear that he did not leave do6 r°om ,a^ a^> would swear that he did not th S° d.uriDg the time that Edwards was gone for e police officer.—Prisoner made a statement to " ^.effect that he received the watch from Dodd h L^'ace(^ *n his pocket. When at the Hand 'e had occasion to go out, and somehow or .other e must have dropped the watch, for when he returned to the tap-room he discovered that it Was gone. He meant to return it.-Capt. Dickin remarked that he thought of dealing with the case summarily, but it had turned out so serious that he could do nothing but remand the prisoner until Quarter Sessions. He also reprimanded plaTtT^8 ^is watch for sale at such a n^prisoner was released on bail, himself for nc* two others for £ 25 each. rp LLANDUDNO. J.HE LIBERALS AND THE COUNTY CONTEST.—The a. ternoon of Saturday, the 20th inst., witnessed a. more enthusiastic demonstration in favour of Jhe Liberal candidate, Mr. Watkin Williams, than has ever been witnessed in this town. Upon Arriving, after speaking at Conway, the carriage ot Mr. Williams was drawn through the crowded oroughfare to the place of meeting (St. George's QJ V by some of his admirers, headed by the evp • anc* Conway brass bands. In the Wh mn*u' at .°'cl°ck> he addressed the electors, en the chair was occupied by Mr. 13. Hughes, Hj' Upon the platform were several influential weUbers of the Liberal party in the county, as e as a number of local leaders. Pe ^NSERVATIVES-—The Honourable Douglas a(J3naut .arrived here on Tuesday, morning, °"}Panied by Mr. Mostyn, Mr. Chamberlain, M t C^arc* Dulkeley," and Mr. A. Foulkes (Mr. ^ostyn'a agent), and several members of the oservative party, for the purpose of canvassing ■ty es< At 7 p.m., at the Masonic Hall, which add Crowdcd, Mr. Mostyn presiding, Mr. Pennant loc l°SSed electors. He dwelt mostly upon ret Ejects, and was confident in being again with a still larger majority. A pr 6 confidence in the hon. member was SuiP°sed and seconded, to which an amendment seating Mr. Watkin Williams's name was put Mi' rr^ec^ Shortly after 9 o'clock, the meeting, Wa k keen a very lively one throughout, 0" "nought to a close, after the usual formalities. side the hall an immense crowd awaited Mr. gr*1Ilant, whose appearance wals the signal for of i!1? an^ hooting. After witnessing this state things for a short time, he became quite ra,?erVed' no^ be'n<? willing to proceed to the <i0 y Nation without the escort of some half a i. zen policemen^ The immense crowd followed a to the station, and continued their groans din ^ssesi adding other signs denoting their approval. MOLD. H,E MILITIA. — The recruits assembled on M^day Week. L7AEALING A WATCH.—On Wednesday, March ]Vj0.' before Colonel Roper and Mr. C. P. fegjrVan' Margaret Morris, a married woman W) *g at Bootle, Liverpool, was charged on and with stealing a watch, the property of Ko'n Matthews, of Tryddyn. Mr. G. E. T. the r ?e^ell(led the prisoner. It appeared from Wat fVl(^ence that the prosecutrix missed her from the house at Tryddyn, where the had been staying, and it was afterwards Prifi at t'ie Prisoner's house at Bootle. The Payi°Uer was ^ne(^ an(l costs, or in default of Wa+ one calendar month's hard labour and the ch to be returned. 0 WREXHAM. IT^^UTKNLY MEETING.—On Friday, the 19th 1j i tr | i^le English Congregationalists of Denbigh- stfJx e held their quarterly meeting at Chester- Chapel, this town, the Rev. J. H. Hughes, I'he vr' the chairman for the year, presiding. re were present, besides the ministers and l^^tes of the union, the Rev. E. J. Hartland, ar»d tKU' rePresenting the Church Aid Society, the pu ^ev" Gallaway, M.A., representing Pel Building Society. At the close of f°Fe^eeting a resolution condemnatory of the atjjj policy of Earl Beaconsfield and his ^art.en/S was unanimously adopted. The next rterly meeting is to be held at Ruabon.
WATER.—Imported direct by the ship- |he springs near Hamburg. Suoplied to famines O" ENGLAND and GE&- ^0Derf; ronai'(l to organic parity and whole ome 6S' ^osbach is FAR SUPERIOR to any other lePort) w?;ter Ihave examined (Professor Wanklyn's of'nv, ? obtained retail afc the Clab Hotels, J ■z- Wine Merchants ana others, 5a. per an<l 6s. 6d. per doz. large bottles. In tie arriaovf6s^ hirge bottles, 23s. 6d.j 100 small, 34s. ?>a8es eU P to any Eailway Station Bottles and r°8hacli Flr? an<^ adowed for in full when returned. *WUd0n T,mI>ariyi Limited, 3-5, JPinsbury Circus, (158b RUTHIN. THE LATE MR. JOHN JONES.—We understand that the late Mr. John Jones's business has been entirely transferred to Mr. David Jones and Mr. Charles Ellis Jones (the deceased gentleman's third son), who will act as joint partners. The business will be carried on as usual at the agency offices, Well-street. THE ELECTION.—The annual fair this year has somewhat interfered with election business, but the Liberals and Conservatives are hard at work, both parties being confident of success. MR. JOYCE'S NEW Snor.—We are pleased to see that Mr. W. C. Joyce has at last removed to his spacious new premises in St. Peter's-square, commonly known as London House. In these days of depressed trade, it is gratifying to note at least one of our tradesmen endeavouring to keep up with the progress of the times. Mr. Joyce's business is one of the oldest established in the town, and there is little doubt but that he will succeed in the new and prominent position which he has taken up. Mr. Joyce's shop is lit outside by a couple of reflecting lanterns, which are quite a novelty to Ruthin. The interior is fitted up with the latest designs in shop furniture, and the stock has been obtained from the latest English and foreign markets. It is Mr. Joyce's intention, as soon as the back of his premises is completed, to increase his present new stock from time to time very extensively, and to replenish it with the latest novelties. Mr. Joyce opened his shop on Saturday week for the first time. LLANTYSILIO. EASTER VESTRY.-The annual vestry for electing parochial officers and transacting other business pertaining to the parish was held at the National School on Friday, March 19th, under the presidency of the Rev. J. S. Jones, vicar of the parish. The minutes of the last meeting having been read and confirmed, the following were elected parish officials for the ensuing year:- Overseers (Upper Division)—Mr. David Jones, Coed 1al Issa, Mr. Thomas Evans, Bryniau, and Mr. John Jones, Pen-y-bedw (Lower Division) Mr. William Wharton, Brynteg, Mr. Jones, Bwlch Issa, and Mr. John Jones, Bwlch Mawr. Waywardens—Mr. Edward Lloyd, Pantyffynnon, and Mr. Edward Jones, Maes-y-llyn. Church- wardens-Sir Theodore Martin, K.C.B., and Mr. Thomas Parry, Tan-y-coed. GARTH. "THE ENEMY AND THE CONFLICT."—Mr, H. Plenydd Williams, G.W.C.T.W., the talented lecturer, delivered an excellent oration on the above subject at the Baptist Chapel on Tuesday evening to a numerous and respectable audience. At the beginning, he set forth Goliath the Philistine and the Israelites, putting the former to denote the class of tipplers and the latter that of sobriety. He compared different modes of drinking with the various parts of Goliath's garb. All his remarks were practical and very effective, and the attention paid by those present was rapt. Several remarks were made by the Revs. P. Ellis, Penybryn, J. Robinson, Llansilin, and W. Williams, Garth (the chairman). At the close of the meeting about 30 remained behind, in order to join the Good Templar or Temperance cause. It would be well for every neighbourhood to hear him.-Listener.
CHINA DEFYING THE WORLD. China is making heavy war preparations, and purchasing arms extensively." Such is the latest telegraphic news from the Flowery Land, and it is in itself momentous; but the explanation of this extraordinary accumulation of warlike imple- ments enhances, if possible, the importance of the news. "The Russian complication," we read, "is the chief cause, but a defiant attitude is shown in a less degree towards Foreign Powers generally." China, in fact, not content with having got the worst of it in her recent war of words with the Loochoo Islands, now throws down the gauntlet to all the rest of the world, and strikes with her lance-head not one but every shield hung up in the lists! Was ever such "indomitable" courage heard of before as this challenge from Pekin to all the four Continents ? But when will the programme of this terrific conflict be published ? Are we all to come on at once, or does China stipulate for one continent down before another begins? Will China congregate all her forces for one vast Armageddon at home, and await in the Flowery Land itself the simultaneous shock of the battle from a score of armies, or will the Celestials assume the offensive and commence hostilities by an indiscriminate attack upon everybody? The conception of a universal war is sublime, and, indeed, history could afford no parallel to the preliminary mustering of all the Chinese hosts on the top of the Great Wall, and the advance of an unbroken wave of Chinamen stretching from the Arctic to the Indian Oceans, and sweeping majestically, regardless of opposition, from east to west-and back again. It behoves us to be prepared.-Daily Telegraph.
THE WEATHER AND THE CROPS. The Mark Lane Express says—" The weather of the past few weeks has given farmers strong grounds for anticipating a favourable season. Sowing and ploughing are making steady progress. A large breadth of spring corn has been planted under the most favourable conditions, and the seasonable weather of the past few weeks has strengthened the wheat plant without unduly forcing it. In most districts the sowing of beans and peas is nearly completed, while that of barley and oats is well in hand, and the agricultural situation may be regarded as promising. Farmers at last have hopes of a turn of the tide. Pastures are still looking fresh and green, but grass has not grown much of late, owing to the prevalence of cold winds. A reaction in favour of higher prices has been noticeable in the wheat trade during the past week, and a full shilling advance has taken place in the value of home grown, both at Mark-lane and in the country. The supplies everywhere have been unusually small. Foreign wheat, of which the imports into London have continued on a moderate scale, has also met an improved demand. I
FLORILINE !—For the Teeth and Broath.-A few drops of the liquid" Floriline" sprinkled on a two tooth-brush produces a pleasant lather, which thoroughly cleanses the teeth from all parasites or impurities, hardens the gums, prevents tartar, stop3 decay, gives to the teeth a peculiar pearly whiteness and a delightful fragrance to tho breath. It removes all unpleasant odour arising from decayed teeth or tobace) smoke. "The Fragrant Floriline," being composed in part of honey and sweet herbs, is deli- cious to the taste, and the greatest toilet discovery of the ago. Price 28. Gd., of all Chemists and Perfumers, Prepared by Henry 0. GALLUP, 493, Oxford-street. London. (440) VALUABLE DISCOVERY FOR THE HUA '—If your hair is turning grey or white, or failing off The Mexican Hair Renewer," for it will positively restore in every case Grey or White hair to its original colour without the disagreeable smell of most Restorers. It makes the hair charmingly beau4 ful, as well as promoting the growth of the hair on bald spots, whore the glands are not decayed. Ask your Chemist for THE MEXICAN HAl It RENIDWER," W prepared by HENRY C. GALLUP, 493, Oxford Streety London, and sold by Chemists and Perfumers everO where, at 3s, Gd. per battle. (44-b)
LIFE OF THE PRINCE CONSORT. As stated in our last, Sir Theodore Martin has given the world his fifth and concluding volume of the Life of his Royal Highness the Prince Consort" (published by Smith, Elder and Co., London). It is a work of great personal interest, and of sterling worth to the future historian it will also be found very acceptable by the general reader. We now give a few more quotations. The present volume opens with the year 1860, and the manner in which the Royal Family com- menced the New Year is happily described by the Queen, who, in writing to King Leopold on the 3rd of January, says:- We began 1860 very peaceably and happily, and I never remember spending a pleasanter New Year's Day, surrounded by our children and dear Mamma." The concluding chapter (the 116th) contains a record of the Trent affair, and a description of the last illness and death of the Prince Consort. In speaking of the latter event, Mr. Martin says :— It was characteristic of the Prince Consort that he contemplated the prospect of death with an equanimity by no means common in men of his years. This was owing to no indifference or distaste for life. He enjoyed it and was happy and cheer- ful in his work, in his family circle, in loving thoughtfulness for others, and in the sweet returns of affection which this brought back to himself. But he had none of the strong yearning for life and fulness of years which is felt by those who shrink from looking beyond the warm precincts of the .genial day' into a strange and uncertain future. He had no wish to die, but he did not care for living. Not long before his fatal-illness, in speaking to the Queen, he said I do not cling to life. You do but I set no store by it. If I knew that those I love were well cared for, I should be quite ready to die to-morrow. In the same conversation, he added I am sure, if I had a severe illness, I should give up at once, I should not struggle for life. I have no tenacity of life.' This was said without a trace of sadness; he was content to stay, if such were Heaven's will; he was equally ready to go hence, should that will be otherwise." The Prince's illness commenced on the 22nd of November, 1861. On that day, despite the incessant rain, he drove over from Windsor to Sandhurst, to inspect the buildings for the new Staff College and Royal Military Academy, which were then in progress; and, on his return he complained, says Her Majesty's Diary, "of being tired, and much of the weather." During the following days the Prince complained of chilliness and aching, but no serious apprehensions were entertained. On the 28th November he went down the Walk below the South Terrace to see the Eton College Volunteers go through their manoeuvres and pass before the Queen. This occupied about twenty minutes. "The Volunteers then passed into the adjoining conservatory, where a luncheon had been prepared for them. As soon as they were seated,' to quote from Her Majesty's Diary, we went in and walked round the tables it was a very pretty sight. Albert was well wrapped up, but looked unwell, and could only walk very slow. The day was very close and warm but although the Prince was wrapped up in a coat lined with fur, he said on the ground that he felt as if cold water were being poured down his back. His absence would have created remark and apprehension, and, rather than give rise to these, he went out, though conscious that he ought not to have gone. Ieh muss lelder Aabei ei-selieinen I (' Unhappily, I must be present') are the words of his diary. It is the last entry in it, and like all the entries from the 23rd onwards, it is written in a very weak hand." The unfavourable symptoms continuing, Sir James Clark and Dr. Jenner were sent for. On the 4th of December, on returning from a short walk, the Queen found him very restless and haggard, and suffering, though at times he seemed better;" and she adds, I was sadly nervous with ups and downs of hope and fear." That night Dr. Jenner sat up with his patient. At eight next morning the Queen found the Prince sitting on the sofa in his sitting-room. The Prince com- plained of his wretched condition, and the Queen says that he had sometimes a strange, wild look." In the evening the doctors reported the Prince to be decidedly better. But on Deo. GtTi the charaoW of the Prince's illness was clear beyond a doubt. The presence of fever had been suspected, and the symptoms were now manifest, but the physicians saw no ground for alarm. On the 8th he was con- sidered by the doctors to be going on well, and his desire to be removed into one of the larger rooms was carried into effect. "On the 6th Dec., '61, when I returned from breakfast," the Queen writes, "I found him lying on the bed in the Slue-room, and much pleased. The sun was shining brightly, the room was fine, large, and cheerful, and he said It is so fine For the first time since his illness he asked for some music, and said,' I should like to hear a fine choral played at a distance. We had a piano brought into the next room, and Alice played Ems feete Burg ist miser GottJ and another, and he listened, looking upward, with such a sweet expression, and with tears in his eyes. He then said, < I)as reicht hin' ('That is enough"). It was Sunday. The Rev. Charles Kingsley preached, but I heard nothing,' are the Queen's significant words. The listlessness and irritability, so foreign to the Prince's nature, but so characteristic of his disease, continued; and at times his mind would wander. But when, later in the day, the Queen read Peveril of the Peak' to him. he followed the story with interest, and by his occasional remarks showed that he did so. When her Majesty returned to him after dinner she records with a touching simplicity,' He was so pleased to see me-stroked my face,and smiled, and called mé liebes J'ranehen (" dear little wife"). Precious love His tenderness this evening, when he held my hands and stroked my face, touched me so much—made me'so grateful. By this time the Ministers had become alarmed, and the Prince's illness was deemed too serious to be longer concealed from the public; but on the 10th, after passing a tolerably quiet night, his con- dition was considered more hopeful. It was thought desirable to give him a little change, and he was wheeled upon a sofa into an adjoining room. I" Going through the door,' the Queen writes,' he turned to look at the beautiful picture on china of the Madonna which he gave me three years ago, and asked to stop and look at it, ever loving what is beautiful." When the Queen returned to him, after a short absence, she found him a little excited about his letters, which Dr. Jenner asked him if I might open (they were about Alfred and Leopold), as yesterday, when I asked, he said" No," and feared they contained bad news. But I soon quieted him, and, by his desire, read them to him, On Thursday, Dec. 12th, the fever had increased, giving cause for special apprehension. On the following day no change for the better was percep- tible, and the critical state of the Prince was made known to the Royal household. "It was noticed by the Queen that when the Prince was wheeled in as usual from his bedroom to the room in which he passed the day that, for the first time, he took no notice of his favourite picture, and would not be turned, as he had previously been, with his back to the light; but remained, with his hands clasped, looking silently out of the window at the sky. When the Queen came in from a short walk in the afternoon she found that there had been a sudden and alarming sinking. But towards evening the Prince rallied. The pulse improved, and he became for a time so much like his former self, so affectionate and gentle, that a gleam of hope and comfort was kindled for a time in the heart of the almost despairing Queen. All through the night cheering reports were brought to her Majesty almost every hour." On the morning of the day on which he died (Saturday, Dec. 14th), the Prince appeared better, and the Queen was informed that there was ground to hope the crisis was over." I went over at seven," her Majesty writes, as I usually did. It was a bright morning, the sun just rising and shining brightly. The room had the sad look of night-watching, the candles burnt down to their sockets, the doctors looking anxious. I went in, and never can I forget how beautiful my darling looked, lying there with his face lit up by the rising sun, his eyes unusually bright, gazing as it were on unseen objects, and not taking notice of me."
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THE GENERAL ELECTION. ANGLESEY.—Saturday being the weekly market at Beaumaris, Mr. Davies, the Liberal member, was engaged in actively canvassing the farmers, whilst his opponent, Captain Rayner, was similarly occupied at Holyhead. Mr. Davies addressed meetings at Penucheldre, Llanddoua, and Llangoed. Captain Rayner addressed a meeting at Holyhead. Mr. Fanning Evans, Mona Lodge, Amlwch, one of the Government inspectors of mines, issued an address on Saturday, in which he stated that in compliance with numerously- signed requisites and frequent deputations, he comes forward as an Independent Liberal, who agrees on many points with Mr. Gladstone. He advocates Sunday closing, and a grant to Aberystwyth College. He is looked upon as occupying the similar unenviable position as that of Captain Verney in 1874. DENBIGH BOROUGHS.—Mr. Kenyon has completed his canvass at Ruthin and Denbigh, and visited Holt on Saturday, and this week will canvass Wrexham. Both candidates address meetings at Ruthin during the week.—Mr. Kenyon arrived at Ruthin on Wednesday night, accompanied by Sir Watkin Wynn, Lady Wynn, and Mrs. Kenyon. They were met at the station by a large and enthusiastic crowd of persons, who gave them a cordial reception. The horses were removed from the carriage, which was drawn by a number of Mr. Kenyon's supporters. A procession, headed by the Ruthin band, was then formed, which paraded the streets of the town, the occupants of the carriage being cheered heartily en route. Subsequently the procession escorted the worthy baronet, Mr. Kenyon, and party to the Town- hall, where a crowded and enthusiastic meeting was held. CARNARVONSHIRE.—The Hon. Douglas Pennant, the Conservative candidate, addressed a crowded meeting on Saturday night, at the Bangor Skating Rink. Major Platt presided, and was supported by Colonels West, Holt, and Williams, Dr. Richards, &c. The candidate, who met with a very enthusiastic reception, said that there were already plenty of lawyers in Parliament, and he hoped Carnarvonshire would not add to the number. With all their abuse of Lord Beaconsfield, he had never been called a fool; and he put it to them, were they going to support that policy which had brought peace to Europe or abandon it for no one knew what, as the Liberals had no policy? They wanted to turn out the Government, but what policy had they to on'er ? Mr. Gladstone — ( hisses ) — when appealed to, was dumb. The continuation in office of a Tory Government was the only thing which could secure peace in Europe.-On Saturday afternoon, Mr. Watkin Williams addressed public meetings at Conway and Llandudno. His reception was of a most enthusiastic character. The horses were detached, and, headed by a brass band, the carriage was drawn by ropes through the streets, which were gay with bunting and crowded with people. Alderman Albert Wood presided, and on the platform were Mrs. Watkin Williams, Messrs. Bulkeley Hughes, M.P.; Hugh Pugh (Carnarvon), W. A. Darbishire, Swinford Wood, C. Darbishire, Glynne Jones (Bangor), E. E. Davies, T. Parry, W. Rogers, S. Roberts (Llandudno), Revs. J. Spinther James, S. Roberts, and others. FLINTSHIRE BOROUGHS.—Mr. Roberts addressed the electors at St. Asaph on Saturday, the Rev. Dr.. Butterton (chairman of the Rhyl Liberal Af jociation) presiding. Mr. L. Muspratt proposed a. esolution approving of Mr. Roberts's past s- dees and pledging the meeting to secure his r election. The motion was unanimously carried. -1 In enthusiastic meeting of the friends supporters of Mr. P. P. Pennant, the Conser- ive candidate for the representation of the x icsiilre boroughs, was held on Wednesday r ht, in the Cocoa-rooms, Bagillt, Mr. W. Pierce p siding. MIDLOTHIAN. — On Monday, Lord Dalkeith at iressed a meeting of electors at Corstophine, M ilothian. He had no doubt the Conservatives wt aid be successful in this election. He also visited Davidson's Mains. In his remarks he spoke of the presence of the British fleet in the Sea of Marmora as having had the effect of preventing the Russians entering Constantinople. He believed, after all that had been said to the contrary, that it would be recorded in history that the fleet had had the effect of turning* back the Russian army.-A vote of confidence in Lord Dalkeith was unanimously carried. Mr. Gladstone on Monday entered upon the second week of his electoral campaign in Midlothian. Early in the day he opened the new Liberal Club in Edinburgh, and then proceeded to Gilmerton, where he met with an enthusiastic greeting. In his speech he dwelt almost exclusively on the question of the disestablish- ment of the Scotch Kirk. He for one, he said, was not prepared to vote it, as he believed it wag still to a large extent the church of the people of Scotland, and did not hold an analogous position to the Church of Ireland, which had been forced as an alien institution on a conquered and oppressed people. He afterwards went to Loan- head, where he spoke principally on foreign affairs. Votes of confidence were passed at both meetings. MERIONETHSHIRE. — A crowded meeting of Liberal electors and others was held at Conven, on Monday evening, March 22nd, at six. o'clock. The greatest excitement and enthusiasm was manifested in the town when the time neared for Mr. Holland's arrival from Cynwyd. Large numbers of people, headed by 6 the Glynceiriog brass band, proceeded towards Cynwyd to give Mr. Holland a hearty welcome to the old town of Corwen. After the meeting at Cynwyd, Mr. Holland left for Corwen with v" ^°kertson, M.P., in Mr. Robertson's carriage. When the Corwenites saw the carriage approach- ing, ringing cheers were given for Mr. Holland aiid Mr. Robertson, the horses were speedily replaced by a number of willing hands anxious to show their respect for the two hon. gentlemen by drawing them through the town, the band 6 9 playing the "March of the Men of Harlech," and when the carriage came in view of the town, by the railway station, the cheering was renewed, and almost all the townsmen had turned out to swell the procession; the carriage was drawn through the town as far as the National Schools, and then they returned to the Market-place, stopping opposite the Nag's Head, where Mr. Holland's committee met. The band here played several tunes, ending with God save the Queen," then Mr. Holland addressed a few words of thanks to the inhabitants for their cordial reception, saying he would reserve the few remarks he had to make until the meeting at the British School. Cheers were given for Mr. Holland again and again, and Mr. Gladstone, and Mr. Bright; and all the prominent local Liberals came in for a share of the enthusiasm. At six o'clock the meeting commenced at the British School, which was immediately crowded uncomfortably, many being unable to gain admission. A stage had been erected at one end of the room, and the walls displayed a number of appropriate mottoes. The chair was taken by Colonel Evans-Lloyd, Moelygarnedd, supported by Mr. Henry Robertson, M.P., Pale, Mr. Edwd. Breese, Morfa Lodge, Portmadoc, &c. Our space being so limited, we cannot insert the speeches. THE CHURCH AND THE ELECTIONS.—On Saturday, the council of the Church Association issued an address to the constituencies of the United Kingdom, calling attention to the fact that during the last 30 years the simplicity of worship restored to the church at the Reforma- tion has been grievously impaired by the introduction of Romish practices. Although these proceedings have been condemned by the highest judicial tribunals, censured by the bishops, and repudiated by the vast majority of the people, the ritualists persist in the defiance | of the law and an organised body are sparing no effort to secure immunity for these law-breaking clergy, even at the risk of overturning the established religion of the land. At this crisis, therefore, the Church Association call upon the constituencies to make of these questions a great electoral test, and to vote only for those candidates who engage to maintain the Protestantism of the National Church, and to support measures tending to expel ritualism from its pale.
PARLIAMENT. Amongst the measures which passed the final stage in the House of Lords on Monday was the Parliamentary and Corrupt Practices Bill, Lord Kimberley and other members of the Opposition making a fruitless attempt to have it rejected. The Duke of Rutland called attention to the depressed state of trade and agriculture, with the object of showing that it was the result of free trade. Lord Beaconsfield replied at some length, asserting that the depression was due to a succession of disastrous harvests, and not to the rate of the customs tariffs or the pressure of local taxation. In reply to Lord Dunraven, Lord Cranbrook said it would be inopportune in the present position of affairs in Afghanistan to make any definite statement as to the frontier line that would be ultimately adopted. There was no understanding with Russia as to Herat, nor was there any arrangement with Persia on the subject. He did not think the possession of Herat was of so much importance as many seemed to suppose, and it would be of less importance if we retained possession of Candahar and the passes. Parliament assembled on Wednesday for the last time prior-to the dissolution, and in a few minutes the seventh session of the ninth Parliament of the present reign was brought to a close. In the Lords, the royal assent was given to a number of bills in the presence of half a dozen peers and a few members of the Lower House, after which the Queen's speech was read. Her Majesty expressed her deep sense of the zeal and ability displayed by Parliament during more than six years, and tendered her warm acknowledg- ment for the useful measures submitted for her acceptance. The relations with foreign powers were stated to be friendly and favourable to the maintenance of tranquillity in Europe. Confident hopes were entertained of a speedy settlement of Afghanistan. Allusions were made to the steps taken for the relief of the distress in Ireland, to the indications of a general improvement in trade, and to the agricultural depression and the Royal Commission on the subject. In the Commons, not more than twenty-five members assembled, among them being three representatives of Irish constituencies. On returning from the upper house the members present shook hands with the Speaker, and Parliament was formally prorogued until the 13th of April.
CORRESPONDENCE. (We do not hold ourselves responsible for the opinions of our correspondent8.-ED.) OUR NATIONAL VICE." To the Editor of the Llangollen Advertiser." Sir,—I am very anxious to distribute gratui- tously a little work called "Salvation for the Drunkard," recently published by Mr. Earnest Gough. I will gladly send a copy to anyone writing for it, in the hope that it may prove of moral and material benefit to those who unhappily need its advice. If you will allow these few words to appear in your influential paper, I shall be sincerely obliged, and remaim, sir, Your obedient servant, BESSIE CHAMBERS, 64, Chester-square, S.W. March 22nd, 1880.
FOR THE PRESENT SEASON.—ROYAL DEVONSHIRE SERGE,—Is the best, the cheapest, the most fashion- able and the most durable of any article woven. The Queen says it has no rival either in appearance or utility. It is made of selected and elastic staple wools produced in the latest fashionable colours and mix- tures. Prices for ladies' wear, Is. 6|d., Is. Ilid., 2s. 3J. and 2s. 9d. per yard. Extra milled and strengthened for gentlemen's suits and boys' hard wear (new patterns), from 2s. lid. per yard, 54 inches in width. The Factors cut any length, and pay carriage on all parcel into London, Dublin, Belfast, Cork or Glasgow. In writing for patterns, which are sent post free, state whether for ladies' or gentlemen's wear. Address-Spearman and Spearman, Royal Devonshire Serge Factory, Plymouth. Special attention is called to the fact that this firm is devoted exclusively to the production of pure wool materials for ladies' and gentlemen's wear. Serges sold as used by her Majesty's Government. ô (158c) THROAT AFFECTIONS AND HOARSENESS.—All suf- fering from irritation of the throat and hoarseness will be agreeably surprised at the almost immediate relief afforded by the usa of "Brown's Bronchial Troches." These famous lozenges are now sold by most respectable chemists in this country at Is. ltd. per box. People troubled with a hacking cough," a slight cold," or bronchial affections, cannot try them too soon, as similar troubles, if allowed to procre«s result in serious Pulmonary and Asthmatic affections' See that the words Brown's Bronchial Troches are on the Government Stamp around each box —Manu- factured by JOHN 1. BROWN & SONS, Boston, United States Depot, 493, Oxford-street, London. (440a)
A Schenectady editor, describing the effects of a squall upon a canal boat, says vVhen the gale was at its highest, the unfortunate craft heeled to larboard, and the captain and another cask of whiskey rolled overboard."
[CENTRAL NEWS TELEGRAMS.] LLANGOLLEN ADVERTISER OFFICE, Thursday Evening. THE GENERAL ELECTION. Writs were this morning received in most constituencies. At Midlothian the Sheriff fixed the 31st inst. for the nomination, and April 5th for the polling. it THE EMPRESS EUGENIE. v The Empress Eugenie started to-day on her way to Natal, numerous friends accompanying her to Southampton. THE QUEEN. Her Majesty the Queen, accompanied by Princess Beatrice, left Windsor this morning for Portsmouth, en route for the Continent. CAMBRIDGE CLASSICAL LIST. The Cambridge Classical List was published to-day, Mr. Edwin Cooper Perry, King's College, being first.. Bank rate unaltered, and Consols one-sixteenth better.
LOCAL MARKETS. LLANGOLLEN, SATURDAY.—The quotations were as follow:— s. d. s. d White wheat (per 751b.) 6 0 to 7 6 Red wheat 6 0 to 7 0 Malting barley 5 3 to 5 9 Grinding do 4 9 to 5 0 Oats (per 701b.) 4 0 to 4 6 Beef (per lb.) 0 8 to () 10 Veal ditto 0 7 to 0 10 Mutton ditto 0 8 to 0 9 Pork ditto 0 7 to 0 9 Rabbits (each) 1 0 to 1 2 Fowls (per couple) 3 6 to 4 0 Ducks ditto 0 0 to 5 0 Turkeys ditto 0 0 to 0 0 Soles (per lb.). 0 0 to 1 6 Cods ditto n. 0 4 to 0 8 Plaice ditto 0 0 to 0 4 Trout ditto 0 0 to 1 0 Apples (per hundred) 0 0 to 7 0 Potatoes (per measure) 6 0 to 6 6 Onions (per lb.) 0 0 to 0 4 Butter (per lb.) 1 7 to 1 8 Eggs 16 to 1 for 18 0 LIVERPOOL CORN, TUESDAY. A fair amount of business was done in wheat, and prices were steady at very much the same as Friday's rates. Flour in moderate demand, without change in value. Beans and peas steady. Indian corn in buyers' favour at 6s. to 6s. Id. per cental for new American mixed. OSWESTRY, WEDNESDAY.—White wheat; 6s. Od. to 7s. 6d.: red wheat, 6s. Od. to 7s, 0d.; barley, 5s. 6d. to 5s. 9d.; oats, 4s. 9d. to 5s. Od.; potatoes, Is. 4d. to Is. 6d. per score; butter, Is. 6d. to Is. 7d. per lb.; eggs, 0 to 12 for a shilling fowls, 4s. 6d. to 5s. 9d. per couple; ducks, 5s. 9d to 6s. 9d. per couple. WREXHAM, THURSDAY—Wheat. 6s. Od. to 7s. Od. per 75 lbs.; barley 4s. Od. 6s. Od.; oats, 3s. 3d. to 4s. Od.; butter Is. 7d. to Is. 8d. per 16 oz.; eggs, 0 to 12 for a shilling; fowls, 3s. 6d. to 4s. 6d. per couple ducks, 4s. Od. to 5s. Od.; potatoes, 4s. 6d. to 5a. Od. per 120. NEWTOWN, TUESDAY—Wheat, Os. Od. to Os. Od. per 75 lbs.; barley, Os. Od. to Os. Od.; oats, OOs. to OOs. Od.; eggs, 14 to 18 for a shilling; butter Is. 81. to Is. 10d. per lb.; fowls, 3s. 3d. to 5s. 6d. per couple ducks, 4s. Od. to 5s. Od. per couple; geese, 3s. 61. to 5s. Od. each; potatoes, 7 lbs. for sixpence; beef. 8d. to 9Jd. per lb.; mutton, Sd. to 101.; vea,i, Od. to Od.: lamb, Od. to Od.; pork, 7d. to 8 £ d.
Births, Marriages, and Deaths. BIRTHS. March 9th, the wife of Mr, D. Jones, commercial traveder, Regent-stroet, Llangollen, of a daughter (and not a son, as stated in our last). March 17th, the wife of Mr. John Langford, labourer, Price's-square, Llangollen, of a daughter. March 18th, the wife of the Rev. Evan Jones, Bodffari, of a daughter. March 16th, at the Bank, Welshpool, the wife of Mr. Matthew Powell, of a daughter. March 22nd, the wife of Mr. John Evans, shoemaker, Pen-stryt, Llandegla, of a son. MARRIAGES. Feb. 27th, by licence, at the C. M. Chapel, Cervg-y. druidion, by the Rev. R. Richards, Mr. David Evans, Plas Talyn, to Jane, eldest daughter of Mr. David Pritchard, Hafod-y-maidd. March 6th, at the C. M. Chapel, Bottws-y-Coed, by the Rev. J. Owen, Mr. Evan Jones, Fuches Wen, Blaenau Festiniog, to Miss Catherine Jones, Bane Llugwy, Bettws-y-Coed. DEATHS. March 24th, aged 74, at her son'a honse, Oswestry, Margaret Jones (widow of the late Mr. Thomas Jonos, bellman), Hall-street, Llangollen. Deceased was an old inhabitant of this town, and very respectable and upright. She was attacked with bronchitis an i suc- cumbed after a week's illness. The body will be brought here by the 11 a.m. train on Good Friday, and the funeral, we are told, will take place at 12 o'clock. March 20th, aged 86, highly respected, Mrs. Georg9 Brookes, Victoria, Llandudno, deceased being sister to Mrs. Williams, 4, South Parade. March 22nd, aged 6 years, Edward William, son of Mr. William Jones, brewer, Church-street, Llangollen. March 17th, aged 2, Ada Sarah, daughter of Mr. George Benbow, jun., Brickficld. Newtown. March 15th, aged 69, at West-view, 3, Stanky-road, Bootie, Liverpool, Mrs. Susannah Kerfoot, late of Pensarn, Abergele. March 21st, aged 47, the wife of Mr. Thomas Price, blacksmith, Llanfyllin. March 20th, aged 17 months, George Andrew Thomas, son of Mr. John Thomas, Market-street. Oswestry.
LUXURIANT AND BEAUTIFUL HAIR.—DR. S. A. ALLEN'S WORLD'S HAIR RESTORER OR DRESSING! never fails to quickly restore Grey or FoAed Hair to its youthful colour and beauty, and with the first application a beautiful gloss and delightful fragranca is given to the Hair. It stops the Hair from falling off. It prevents baldness. It promotes luxuriant growth it causes the Hair to grow thick and strong. It removes all dandruff. It contains neither oil nor dye. In large Bottles—Price Six Shillings. Sold by Chemists and Perfumers. Depot, 263, High Holborn,1 London.—FOR CHILDREN'S HAIR—MRS. ALLEN'S ZYLOBALTAMUM far excels any pomade or hair oil and is a delightful Hair Dressing it is a distinct and separate preparation irom the Restorer, and its use not required with it. ADVICE TO MOTHER.S !-Are you broken in your rest by a sick child suffering with the pain of cuttings teeih ? Go at once to a chemist and get a bottle of Mrs. WINSLOW'S SOOTHING SYRUP. It will relieve the poor sufferer immediately. It is perfectly harmless and pleasant to ta ;te, it produces natural, quiet sleep, by relieving the child from pain, and the little cherub ( awakes as bright as a button. It soothes the child, it softens the gums, allays all pain, relieves wind, regulates the bowels, and is the best known remedy for dysentery and diarrhoea, who-her arising from teething or other causes. Mrs. Winslow's Soothing, Syrup is sold by Medicine dealers everywhere at Is. Ilad, per bottle.—Manufactured in New York, and at 493, Oxford-street, London. (410) HOLLOWAY'S OINTMENT AND PILLS.—In all out- ward complaints a desperate effort; should be made to at once remove these annoying infirmities, and of establishing a cure. The remarkable remedies discovered by Professor Holloway will satisfactorily accomplish this desirable result, without any of those dangers or drawbacks which attended the old method of treating ulcerative inflammations, scrofulous affections, and scorbatic aunoyances. The most timid invalids may use both the Ointment and Pills with the utmost safety with certain success provided a moderate be^ bestowe i on their accompanving Directions. Both the preparations soothe, heal, and purity. The one assists the other most materially in effecting cures and renewing strength by helping exhausted nature just when she needs such succour. WARNING! RECKITT'S PAIns BLUE. — The marked superiority of this Laundry Blue over all others, and the quick appreciation of its merits by the Public has been attended by the usual results, viz., a flood of imitations; the merit of the latter mainly consists in the ingenuity exerted, not simply in imitating the square shape but making the genera appearance of the wrappers resemble that of the genuine article. The Manufacturers beg, therefore, to caution all buyers to see ''Reckitt's Paris Blue:s on each packet. [ISa]
A Kentucky man has named his sixteenth child, recently born to him, Omega, hoping the Fates will let it be the last. A little beggar-girl in New York has got hold of the wrong paper, which certifies that "the bearer is a widow with five children, in destitute circumstances."


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Cyber Blue - The Lost Children
|Cyber Blue - The Lost Children
|Alternate Name:
|Cyber Blue - Yoshihara Motoki, Cyber Blue: The Lost Children, Cyber Blue - Ushinawareta Kodomo-tachi, Cyber Blue: Ushinawareta Kodomo-tachi, Cyber Blue: Ushinawareta Kodomotachi
|Year of Release:
|Hara Tetsuo
|Action, Mecha, Sci-fi, Shounen
|Email Adress :
Read Cyber Blue - The Lost Children Manga Online
In the 25th Century, Tinos is ruled by a Planetary Government bent on eradicating The Lost, dissidents who refuse to submit to its autocratic rule and are hunted down by its military for extermination. Through total control of Biomatrix production and issuing them to only those who submit to its authority, the Planetary Government enforces its will in an effort to finish off the Lost and their descendants, the Lost Children once and for all. Set in the dystopia of Junk City, Blue encounters Fats, a powerful robotic Artificial Intelligence, and the story of their meeting will change both man and machine, the fate of the Lost Children, and the course of human evolution forever.
Read Manga Online
Manga is the Japanese comics with a unique story line and style. In Japan people of all ages read manga, manga does not target younger audiences like american comics. The genre includes a broad range of subjects. Here you will find 1000s of free english translated manga scans to read online. Discover the world of otaku!

subset: commoncrawl


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Wampler Low Blow Bass Overdrive Distortion Pedal
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Some of the most consistently asked questions to Wampler Pedals are "Will this pedal work on bass?" or "Have you got a bass overdrive?". So, several ...Click To Read More About This Product
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The first Wampler overdrive and distortion pedal designed exclusively for bass guitar.
Some of the most consistently asked questions to Wampler Pedals are "Will this pedal work on bass?" or "Have you got a bass overdrive?". So, several years ago Brian Wampler started on tweaking a bass circuit. After tons of player and artist input, Brian started to really refine it. Working with Wampler engineer (and bass player) Jake Steffes, Brian tuned the gain stages to perfection and the Low Blow was born.
Each of the two clipping modes, Smooth and Jagged, react just the way you would expect them too. Smooth giving you more of an overdrive with the jagged being more distorted. The addition of a 3 band EQ (Bass, Mids, and Treble) allows a player to have more tonal control no matter what the gig calls for.
With the the Notch Filter switch, you can help tighten/clean up common cabinet "woof" without having to turn down. The Low Blow also features Wampler's standard top mounted jacks and our soft click electrical relay true by-pass switch.
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A volunteer of a Hartlepool lifesaving charity has stepped down after two decades of service.
Hartlepool RNLI volunteer Alastair Rae has retired from his position as lifeboat administration officer after 20 years' service.
Alastair, who is public relations manager with Hartlepool Borough Council, sai: "I have taken the decision to step down with regret but the pressures of work and family commitments are impacting on my time and I feel the time is right to say goodbye."
Malcolm Cook, chairman of Hartlepool RNLI Management Group Committee presented Alastair with a framed photograph of Hartlepool RNLI's Trent Class All weather lifeboat, Betty Huntbatch, as a thank you for his loyal service.
"Alastair has done a great job over the last 20 years and we are sorry to see him go, he will be greatly missed." said Malcolm Cook.
Hartlepool man Alastair thanked all the committee for their help and said: "It has been an honour and a pleasure to be involved with Hartlepool RNLI. The volunteer crewmembers are a great bunch of lads who do a great job selflessly to help save lives at sea.
"I have enjoyed my time on the Management Group Committee and really appreciate all the work done not just by the crewmembers, but also the volunteers of the fundraising enterprise branch and management officials.
"This photograph will have pride of place in my home and I wish you all well for the future and that you all stay safe."


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A NASA team has started planning for an unmanned mission to Alpha Centauri – our nearest star system – and it could happen by 2069 although most of the technology needed to get there doesn't exist yet. A 2016 US funding bill told NASA to study interstellar travel that could reach at least 10 per cent of the speed of light by 2069 and to launch a mission to Alpha Centauri. At that speed, a craft will take 44 years to get there over a distance of 4.4 light years using advanced methods of interstellar space propulsion.
Our solar system's nearest neighbour could be home to small, rocky planets much like Earth, according to a new study. It has three stars: Centauri A, Centauri B, and Proxima Centauri and Earth-like planets may be orbiting all three. The unmanned probe's primary goal will be to determine whether life is present there.
NASA Reveals It Has Started Planning a 2069 Mission to Alpha Centauri
Yale astronomers have taken a fresh look at the nearby Alpha Centauri star system and found new ways to narrow the search for habitable planets there. According to a study that they conducted, there may be small, Earth-like planets in Alpha Centauri that have been overlooked. Meanwhile, the study ruled out the existence of a number of larger planets in the system that had appeared in previous models. Last year, the discovery of an Earth-like planet orbiting Proxima Centauri set off a new wave of scientific and public interest in the system.
A New Approach for Detecting Planets in the Alpha Centauri System
Astronomers are investigating whether Proxima Centauri, the star nearest our solar system, may host an entire system of planets after they discovered it was surrounded by belts of dust. One Earth-like planet was discovered orbiting the red dwarf last year. It resides in the star's habitable zone and is roughly the size of our own world. Proxima Centauri has been discussed as a potential destination for Earth's first interstellar probes.
Hidden Planets May Surround Closest Star to Our Solar System, Astronomers Discover


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Tip # 4 Best Oils All Around
1 - Grapseed Oil: This is a great oil for lowering cholesterol. It has a very light taste and I use it a lot in place of Olive Oil. Smoke Point 420 degrees.
2 - Peanut Oil: This oil has been shown to reduce heart disease. It contains resveratrol, which is found in grapes and red wine and helps reduce cardiovascular disease and reduce cancer risk. Peanut Oil can be used in MANY ways such as pop corn, frying foods, to saute or grill foods. Smoke Point 460 degrees.
3 - Walnut Oil: This oil has also been shown to reduce heart disease but in a different way. This oil lowers triglycerides. This is a great oil to sprinkle on salads. You can also finish off your chicken or fish plates with this oil. Smoke Point 400 degrees.
4 - Sesame Oil: This is a great oil for providing Vitamin E. Vitamin E is an anti-oxidant which means it helps lower cholesterol. Sesame oil also contains magnesium, copper, calcium, iron and vitamin B6. It is also a VERY popular oil in Asian foods. My family loves to eat Stir Fry's and we use this quite often in them.
5 - Flaxseed Oil: This oil if full of Omega-3's Fatty Acids. As a matter of fact, flaxseed oil provides the highest concentration of these fats of any non-fish food. The fatty acids make arteries more flexible, reduce inflammation in the arteries, reduce blood clots and even lessen the chance of fatal heart attacks. This is a great oil to add to salads. This is an oil that needs to stay refrigerated as heat destroys the omega-3's. Smoke Point 225 degrees.
6 - Rice Bran Oil: This is an excellent healthy alternative all around. This oil has a really high flash point which prevents the nutrients to break down when cooking at high temperatures. This is probably the most versatile oil on the market and closest to AHA recommendations overall. Smoke Point 490 degrees.
7 - Olive Oil: I could never leave out olive oil. It is one of my favorites. Although it may not be known to prevent any major illnesses it is a superior oil to saute with or use in salads. Smoke Point 325 degrees.
8 - Almond Oil: This is one of my favorite to bake with. This can be very tasty on proteins while frying as well. Smoke point comes in at 495 degrees.
9 - Safflower Oil: This is a great oil for rice dishes as well as your proteins such as fish or chicken. It has a light taste and the Smoke Point is 450 degrees.
10 - Sunflower Oil - This is one of my favorites to use on vegetables. This oil has a low saturated fat level and can withstand high heat. I love this oil with Zucchini. Smoke Point is 460 Degrees.
Posted by Kat at 1:32 PM 0 comments
Tip # 3 How to avoid Tearing with Onions
Posted by Kat at 2:43 PM 0 comments
I think everyone loves a hot bowl of chili on a cold winter day. I live in Florida now and those cold days are far and few between. It is mid October and we are still in the high 80's and holding strong. I made the chili more or less to remind me of home, Virginia! I miss the changing leaves, the cool windy days, hot tea, hot chocolate, and bundling up. So, here is my reminder of home.
1 lb Ground Beef (Cooked and Drained)
1 - 15 oz can of Diced Tomatoes (With Liquid)
1 - 15 oz can Light Red Kidney Beans (Liquid Drained - Beans Rinsed)
1 - 15 oz can Pinto Beans (Liquid Drained - Beans Rinsed)
1 - 8 oz can of Hunts Tomato Sauce
1 Medium Onion, Diced
1 Medium Green Pepper, Diced
1 - 4 oz can Green Chilies (With Liquid)
2 Tbsp Chopped Celery
2 Tbsp Chili Powder (Add as Desired)
1 Bay Leaf
1/2 Tbsp Ground Cumin
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/4 Tsp Garlic Powder
2 Tbsp Basil
1 Cup Water (Optional)
Cook meat and drain the fat in a spaghetti strainer. I usually rinse with hot water as well to remove ALL excess fat. This makes the meet a bit healthier and does NOT remove any flavor. Add meat to all ingredients in a slow cooker and cook for several hours. You may need to adjust your chili powder and cumin to your desired taste. I usually add a bit more than I put down. Serve with bread or crackers.
1 lb Ground Beef (Cooked and Drained)
1 - 15 oz can of Diced Tomatoes (With Liquid)
1 - 15 oz can Light Red Kidney Beans (Liquid Drained - Beans Rinsed)
1 - 15 oz can Pinto Beans (Liquid Drained - Beans Rinsed)
1 - 8 oz can of Hunts Tomato Sauce
1 Medium Onion, Diced
1 Medium Green Pepper, Diced
1 - 4 oz can Green Chilies (With Liquid)
2 Tbsp Chopped Celery
2 Tbsp Chili Powder (Add as Desired)
1 Bay Leaf
1/2 Tbsp Ground Cumin
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/4 Tsp Garlic Powder
2 Tbsp Basil
1 Cup Water (Optional)
Cook meat and drain the fat in a spaghetti strainer. I usually rinse with hot water as well to remove ALL excess fat. This makes the meet a bit healthier and does NOT remove any flavor. Add meat to all ingredients in a slow cooker and cook for several hours. You may need to adjust your chili powder and cumin to your desired taste. I usually add a bit more than I put down. Serve with bread or crackers.
Posted by Kat at 11:54 AM 0 comments
Labels: Ground Beef, Main Dishes, Soups
Make your own Sour Cream
I love to make things from scratch, even as far as my condiments. It brings my kids into the kitchen and allows us to spend time together making food that we all love. Sour cream is no exception. It is really easy to make and if you have the ingredients it is cheaper to make it yourself than buy it regularly at the store.
2 Cups Light Cream
2 Tbsp Buttermilk
Combine cream with buttermilk in a canning jar that is hot and sterile. Cover tightly with lid and shake gently to mix thoroughly. Let stand in a warm place such as where you allow bread to rise for 24 - 48 hours and allow it to thicken. Store your finished sour cream in the refrigerator and be sure to use it within 3 weeks time. Recipe makes 2 cups.
2 Cups Light Cream
2 Tbsp Buttermilk
Combine cream with buttermilk in a canning jar that is hot and sterile. Cover tightly with lid and shake gently to mix thoroughly. Let stand in a warm place such as where you allow bread to rise for 24 - 48 hours and allow it to thicken. Store your finished sour cream in the refrigerator and be sure to use it within 3 weeks time. Recipe makes 2 cups.
Posted by Kat at 4:55 PM 0 comments
Tip # 2 Removing Corn from the Cob
Tip # 2 Removing Corn from the Cob
Using a bundt pan place a dish towel around the center hole of the pan to protect it. Place your corn upright with the tip of the cob in the center hole of the bundt pan. Be sure to hold the cob steady and using a sharp knife make long downward strokes in order to separate the kernels from the cob. Using the dish towel to protect the stick free interior from any damage in case you slip while removing the kernels.
Now that the old fashioned method is out of the way, here is another way to remove the kernels from the cob with one easy tool and no risk to any bundt pans. Kuhn Rikon Corn Zipper makes things easy and it is very similar to our already used vegetable and fruit peeler you may already have in your kitchen. This is a very inexpensive addition and makes perfect sense to have if you and your family love fresh corn.
Posted by Kat at 9:47 AM 0 comments
Roasted Potatoes
These are probably the easiest potatoes to make. I will also be the first to admit that I have a terrible habit of not measuring things when I cook. Thus making it hard to determine how much to tell others to use. I have started measuring things and writing them down as I add more to my dishes so hopefully I can stay in the habit of this. However, last night I was dealing with two sick kids with Croup so this was not a night that I measured things after realizing one of my kiddos was having a hard time breathing and needed to go to the ER. Here is what I came up with.
6-8 Red Potatoes, chopped with skin on
1 can French Onion Soup (Made with Beef Stock)
1 Tbsp Garlic Powder or Minced Garlic
2 Tbsp Parsley
2 Tbsp Red Wine Vinegar
Salt & Pepper to Taste
Combine all ingredients into a bowl with a lid or a large gallon size and mix together generously. Lay out your mixed ingredients into a pan that has been sprayed with Pam or anything else to prevent sticking (I used a shallow glass dish). Cook on 450F for 50 Minutes or until tender.
Posted by Kat at 1:24 PM 0 comments
Tip #1 Cooking Pasta
I have decided to include random tips about cooking. Some, possibly even most may already know these tips but many new chefs are unaware of them and I can't help but remember when I first started cooking. I called my mom regularly to ask how to do some of the easiest things. I like to think that I have expanded my cooking knowledge ten fold since then and I can only hope that it gets better over time. Enjoy the tips and I hope they help.
Cooking Pasta:
Many people are unaware how to measure pasta and tend to have a large amount of left overs when they make it. Here is a starter tip. If you are serving pasta as a main course you should use 4 oz per person. A one pound box of pasta is enough to serve 4. You would cut that number in half if you are serving the pasta as a side dish. In other words, it would be 2 oz per person.
You want to bring your pot of water to a rolling boil before adding any pasta. Once you have your water boiling you will want to add salt. Add enough salt so that your water tastes like sea water. Be sure not to add your salt before the water boils.
Add your pasta all at once bending the long pasta into the water as it softens. Do not break your pasta to fit the pot. Once the water has come back to a boil turn down the heat a bit to prevent the water from boiling over. Boil the pasta al dente. This means that you want to cook it till it is slightly firm in the middle.
Do not add any oil to your water. Once you e pasta is added to the water your water level should be about 2 inches from the top. This will prevent it from boiling over. Adding oil will coat your pasta and prevent the sauce from sticking to them.
I have never followed the cooking times on the boxes since I have found them to be inaccurate. Best thing to do is to remove one strand of pasta and allow it to cool. Taste the cooled pasta and determine if it is to your liking. I personally like my pasta softer than al dente. It is all a matter of taste. Once it is finished drain the pasta in a colander. Some people like to preserve anywhere between 1/4 - 1/2 a cup of the cooking water to mix with their sauce.
Return the pasta to your pot (DO NOT RINSE PASTA WITH WATER) and add your sauce. You can then add your reserved cooking water to the sauce. Stir well and at this time you can add a splash of either heavy cream or olive oil to your sauce. The reason for adding reserved water and heavy cream or olive oil together is that it allows the sauce to thicken and coats the pasta better. I also reserve some sauce on the side. Once you serve your pasta onto the plates you can add a bit more sauce for those who like their sauce heavier.
If you are cooking fresh pasta, you will want to cook a few minutes less as it will cook faster than dried pasta. Another tip is to be very careful when stirring in your sauce with fresh pasta as it is very fragile.
Posted by Kat at 12:21 PM 0 comments
Hazelnut Extract
Here is a recipe that has been collecting dust in my recipe box for some time. I posted my vanilla extract earlier and remembered that I had another one somewhere. I thought it was Almond extract but to my surprise it was Hazelnut. I use this in cakes and breads to add a bit more flavor than the basic baking recipes. I completely forgot about this recipe and believe it or not it is one of my favorites. This goes to show you how often I bake. I am getting back into it but I fear I have lost my touch. Baking is most definitely a challenging skill.
Hazelnut Extract
4 oz. hazelnuts
3/4 cup vodka
1 vanilla bean, split and scraped
3/4 cup vodka
1 vanilla bean, split and scraped
1/2 cup sugar
1/4 cup water
1/4 cup water
First toast the hazelnuts in the oven at 350F for 8-10 minutes or until fragrant. While they are still hot, transfer them into a jar with vodka. Add the innards of the vanilla bean along with the vanilla bean to the jar. Let the flavors infuse for 3-4 weeks in a cool, dry place. The color of the extract will darken with time. At the end of 3-4 weeks, drain the hazelnuts from the extract and reserve the extract. Crush the hazelnuts up and push it through a sieve to remove every last bit of flavor. In a saucepan, heat the sugar and water together. At this point, adding the crushed hazelnuts is optional, but I went ahead and did it, just so I extract every ounce of flavor from it. Bring the sugar syrup to a boil (and strain it, if you've added the crushed hazelnuts to it in the step above) and add it to the hazelnut extract mixture. You can now discard the crushed hazelnuts. Shake it up and store in a sterilized bottle. Enjoy a dash of hazelnut flavor with whatever you like! I now store mine in the refrigerator when I make it. I also recommend these bottles for your extracts. I love them and they come in handy with extracts, dressings, and marinades.
Posted by Kat at 5:47 PM 0 comments
Labels: Extracts and Spices
Vanilla Extract
I have been making my own vanilla extract for years. It has a better flavor than the store bought and has a longer shelf life as well. Vanilla is a very common extract used in baking. Most brands use a syrup which is primarily sugar water to give the vanilla a sweet aftertaste. However, this is really unnecessary when used in baking. My kids love helping make this and it is a great way to spend time with them.
3 Vanilla Beans
1 Cup Vodka
Glass Jar with tight fitting Lid
Step 1: Split the vanilla beans in half lengthwise using a paring knife or kitchen scissors. Be sure to leave the ends connected for now.
Step 2: Place the vanilla beans in the glass jar and cover completely with the vodka.
Step 3: Place lid on the jar and shake it every once in a while. Store in a dark, cool place for 2 months or longer. You can continue to add vodka to it once in a while as you use it and just remember to shake it up to allow the vanilla to spread within the vodka. This vanilla will last for years.
TIP: You can also add vanilla beans to your white sugar and allow the vanilla to infuse with the sugar giving it a vanilla flavor for baking. Another nice little treat is to add some vanilla bean to your olive oil. It is very good and can be used for just about anything. Just remember to shake it well and allow to set for a week.
Posted by Kat at 12:02 PM 1 comments
Labels: Extracts and Spices
Thought for the Day
I like to think of myself as a master chef, however, I have never had any training other than that of my mother. She taught me well with her recipes from my Grandmother who in my personal opinion was truly a Master Chef. She was Southern and stayed true to her cooking style. Everything had butter in it and quite possibly an oil of some kind. Whether it was EVOO, Vegetable, Peanut or Canola (to name a few) Oil she added something for flavor. I think a piece of her went into every dish she created. I share this story because I am interested in where everyone else learned to cook. Do you think that learning to cook at a school makes you better at cooking that someone that is self taught? I think that is a tough question to answer since many of the famous chefs on the food network never went to culinary school. Is it possible that being self taught brings a little something extra to your food? Regardless of a chefs start or their roots, a chef is a chef for one reason.....they love food! That doesn't mean they necessarily love to eat but for me, it is about sharing my creations and seeing people smile when they eat it. That first bite into a dish says it all. It is true magic when a dish speaks volumes in the first bite. My next venture will be canning/preserving. Thanks to my friends over at Scissors & Drumsticks for peaking my interest in this process. I am excited to get this started and learn not only to save money and food but make memories with my family.
Posted by Kat at 1:17 PM 0 comments
Labels: Miscellaneous
Homemade French Fries
10 Baking Potatoes
Garlic Powder
Salt and Pepper
Onion Powder
Italian Seasoning
Peel the potatoes and cut into strips at desired thickness. I made these thin because I like mine semi-crunchy. Put all the fries into a tupperware container with a lid and add your desired amount of spices listed above. Shake container to coat all the fries. You can add more seasonings once cooked to your desired taste. Heat your vegetable oil on the stove top on med high heat. I put mine on number 8. Once heated, about 10 minutes to heat completely, add some fries to cook. Once golden brown remove and place on paper towel to allow the oil to drip off fries.
Posted by Kat at 2:43 PM 2 comments
Baked Onion Rings
2 Large Sweet Onions
2 Eggs
1 - 1/2 Cups Crushed Cornflakes
1 Tsp Sugar
1 Tsp Paprika
1/4 Tsp Garlic Salt
1/4 Tsp Seasoned Salt
Preheat oven to 375 Degrees. Cut onions into 1/2 inch slices; separate into rings. In a shallow dish, whisk eggs. In another shallow dish, combine the cornflake crumbs, sugar, paprika, garlic salt, and seasoned salt. Dip onion rings into eggs, then coat with cornflakes mixture. Arrange rings in a single layer on greased baking sheets. Bake for 20 - 25 minutes or until tender.
Posted by Kat at 7:06 PM 0 comments
Labels: Side Dishes
Basil-Parmesan Angel Hair Pasta
1 Pkg (16 oz) Angel Hair Pasta
2 Tbsp Olive Oil
1 Can (12 oz) Fat Free Evaporated Milk
2/3 Cup Shredded Parmesan Cheese
1/2 Cup Thinly Sliced Green Onions
1/4 Cup Minced Fresh Basil
1 Tsp Grated Lemon Peel
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/4 Tsp Pepper
Additional Fresh Basil
12 Lemon Slices
Cook pasta according to package directions. Drain and return to pan. Add oil; toss to coat. Add milk, cheese, onions, basil, lemon peel, salt, garlic powder and pepper. Cook and stir over medium heat until heated through. Sprinkle with additional basil. Serve with lemon.
Posted by Kat at 6:55 PM 0 comments
Labels: Pasta, Side Dishes
Mini Apple Strudels
1 - 1/2 Cups Chopped peeled tart Apples
2 Tbsp plus 2 Tsp sugar
2 Tbsp Chopped Walnuts (Optional)
1 Tbsp All-Purpose Flour
1/4 Tsp Ground Cinnamon
6 Sheets Phyllo Dough
Butter Flavored Cooking Spray
Confectioners' Sugar (Optional)
Preheat oven to 350 degrees. In a small bowl, combine the apples, sugar, walnuts, flour, and cinnamon. Set aside.
Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out). Spray with butter-flavored spray.
Fold in half width wise; spray again with butter-flavored spray. Spoon a scant 1/3 cup filling onto phyllo about 2 inches from a short side. Fold side edges over filling and roll up. Place seam side down on a baking sheet coated with cooking spray. Repeat.
With a sharp knife, cut diagonal slits in tops of strudels. Spray strudels with butter-flavored spray. Bake for 20 - 22 minutes or until golden brown. Sprinkle with the confectioners' sugar if desired.
Posted by Kat at 6:45 PM 0 comments
Labels: Desserts
Garlic Chicken 'n' Gravy
4 Boneless skinless chicken breasts
1/4 Tsp Salt
1/4 Tsp Pepper
5 Garlic Cloves, peeled and chopped
2 Tbsp butter
1/2 Cup plus 2 Tbsp Chicken Broth, divided
1/2 Cup White Wine or additional Chicken Broth
1/2 Tsp Dried Basil
1/4 Tsp Dried Oregano
1 Tbsp All-Purpose Flour
Sprinkle chicken with Salt and Pepper. In a large skillet cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine (or additional broth), basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 7 - 9 minutes or until chicken is no longer pink.
Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Serve over chicken.
* You can make this dish healthier by using wheat flour and light smart balance butter and a salt substitute.
Posted by Kat at 6:27 PM 0 comments
Chicken in Creamy Gravy
4 Boneless Skinless Chicken Breast Halves
(4 oz. Each)
1 Tbsp Canola Oil
1 Can (10-3/4 oz) Reduced Fat, Reduced Sodium Condensed Cream of Chicken and Broccoli Soup, undiluted
1/4 Cup Fat Free Milk
1 Tbsp Minced Fresh Parsley
2 Tsp Lemon Juice
1/4 Tsp Pepper
1/4 Tsp Worcestershire Sauce
4 Lemon Slices
Hot Spaghetti, Optional
Additional Minced Fresh Parsley, Optional
Preheat oven to 350 degrees. Place Chicken in cast Iron skillet that is lightly coated with oil. About 20-25 minutes.
In a large bowl, combine the soup, milk, parsley, lemon juice, pepper and worcestershire sauce. Once chicken is out of the oven place on range top on medium setting. Pour contents over chicken. Top each chicken breast with a lemon slice. Cover and simmer for about 5 minutes or heated through. Serve over a small serving of spaghetti and sprinkle with additional parsley if desired.
Posted by Kat at 8:23 PM 0 comments
Pulled Pork BBQ
1/2 Large Pork Loin
2/3 Cup Water
1 Large Onion (cut in quarters...to be removed later)
Garlic Powder
Salt and Pepper
Crushed Red Pepper
1/2 Bottle of Sauers BBQ Sauce
1/4 Cup of Scotts (yellow label) Vinegar Based BBQ Sauce
Sweet Baby Ray's (Regular) BBQ Sauce (To Taste...usually more than the spicy sauce)
1/2 - 1 Cup of Sweet Baby Ray's Hot and Spicy BBQ Sauce (depending on your taste)
In a crock pot, place the whole pork loin in to 1/2 inches of water (roughly 2/3 cups). Just enough to cover the bottom of pot. Add onion, salt, pepper, crushed red pepper to taste and a lot of garlic powder (3 - 4 good shakes). Cook 8 - 10 hours on low. Drain juices reserving 1 cup. Carefully remove the pork loin and place into a large pan to shred with 2 forks. Place back into crock pot for 1 more hour with the reserved juices and add the BBQ sauces. Serve on Hamburger buns of choice.
Posted by Kat at 1:41 PM 0 comments
Labels: Main Dishes, Pork
Roasted Parslied Potatoes
5 small to Medium Baking Potatoes, Diced
5 Tbsp Smart Balance Butter, Melted
1/4 cup Parsley (More is desired)
2 Tbsp Italian Seasoning
3-5 Tbsp Garlic Powder (To Taste)
Salt and Pepper to Taste
Preheat oven to 350 Degrees. Use a napkin and spread olive oil on the bottom of your baking pan to prevent sticking. Clean potatoes and dice to desired size. Melt the butter in a microwave safe bowl and set aside. Put your diced potatoes into a mixing bowl and add your garlic, parsley, Italian seasoning, and salt and pepper and mix well to coat the potatoes. Drizzle your melted butter over the potatoes and stir to make sure they are all covered. Place on your baking pan and cook for 30 - 40 minutes or until golden and cooked through.
Posted by Kat at 10:41 AM 0 comments
Chicken Vermicelli Soup with Egg Shreds
The Everyday Chicken Cookbook: Over 365 Step-By-Step Recipes for Delicious Cooking All Year Round
I made this the other night and it was amazing. I highly recommend this one. I added a little bit more noodles and found that I probably shouldn't have based on the noodle to chicken stock ratio in the leftovers. The only thing I would do differently would be to use the exact amount of noodles they call for or a bit less and cut the chicken into thin small pieces. I think this will help give it more balance. Enjoy!
(Serves 4 - 6)
3 Large Eggs
2 Tbsp Chopped Fresh Coriander (Cilantro) or Parsley
6 1/4 Cups Good Chicken Stock or Consomme
1 Cup Dried Vermicelli or Angel Hair Pasta
4 oz Cooked Chicken Breasts, Slicked
Salt and Pepper to Taste
First make the egg shreds. Whisk the eggs together in a small bowl and stir in the chopped coriander or parsley. Heat a small, non-stick frying pan and pour in 2 - 3 Tbsp egg, swirling to cover the base evenly. Cook until set. Transfer to a chopping board. Repeat until all the mixture is used up. Roll up each egg pancake and slice thinly into shreds. Set aside.
Bring the stock or consomme to a boil and add the pasta, breaking it into short lengths. Cook for 3 - 5 minutes or until the pasta is almost tender, then add the chicken, salt and pepper. Heat through for 2 - 3 minutes, then stir in the egg shreds. Serve immediately.
I made this the other night and it was amazing. I highly recommend this one. I added a little bit more noodles and found that I probably shouldn't have based on the noodle to chicken stock ratio in the leftovers. The only thing I would do differently would be to use the exact amount of noodles they call for or a bit less and cut the chicken into thin small pieces. I think this will help give it more balance. Enjoy!
(Serves 4 - 6)
3 Large Eggs
2 Tbsp Chopped Fresh Coriander (Cilantro) or Parsley
6 1/4 Cups Good Chicken Stock or Consomme
1 Cup Dried Vermicelli or Angel Hair Pasta
4 oz Cooked Chicken Breasts, Slicked
Salt and Pepper to Taste
First make the egg shreds. Whisk the eggs together in a small bowl and stir in the chopped coriander or parsley. Heat a small, non-stick frying pan and pour in 2 - 3 Tbsp egg, swirling to cover the base evenly. Cook until set. Transfer to a chopping board. Repeat until all the mixture is used up. Roll up each egg pancake and slice thinly into shreds. Set aside.
Bring the stock or consomme to a boil and add the pasta, breaking it into short lengths. Cook for 3 - 5 minutes or until the pasta is almost tender, then add the chicken, salt and pepper. Heat through for 2 - 3 minutes, then stir in the egg shreds. Serve immediately.
Posted by Kat at 10:29 AM 0 comments
Labels: Soups
Roasted Pork with Roasted Garlic Vinaigrette
I made this for our Easter dinner and it was a huge hit with the entire family. I would have to say that this is one of my favorites so far.
Roasted Garlic:
2 heads Garlic
2 tbs Olive Oil
Pork Loin:
1 (3 1/2 to 4 1/2 lbs) Boneless Pork Loin
Black Pepper
1/4 cup Fresh chopped Parsley
1/2 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1 tsp Sugar
1 tsp Salt
1/2 tsp Black Pepper
2 tbsp Water
Preheat oven to 350 degrees.
For the Roasted Garlic:
Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up around the garlic halves making sure they stay flat. Seal the foil into an air tight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let it cool slightly.
For the Pork:
Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant read thermometer registers 140 - 145 degrees, about 30 to 40 minutes. Remove the pork loin from the oven and tent with foil. Let rest about 15 minutes.
For the Vinaigrette:
Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
To Serve:
Slice the pork into 3/4 inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.
Posted by Kat at 5:53 PM 0 comments
Labels: Main Dishes, Pork
Today I decided to make a large batch of Russian Tea. I know that many may already know this recipe but it is a family favorite so I was compelled to share it with those who may not be familiar with it.
Russian Tea
1 Cup Instant Tea Powder (unflavored)
2 Cups Orange Flavored Instant Breakfast Drink (Tang)
1 3oz. Pkg Imitation Lemonade Mix
1/2 tsp Cloves (Ground)
1/2 tsp Cinnamon (Ground)
1 1/2 Cups Sugar
Mix all the ingredients together. Spoon into jars. To serve, spoon 2 slightly rounded teaspoons of mix into cup and add boiling water. Stir & Serve. Enjoy!
Posted by Kat at 1:10 PM 1 comments
Labels: Drinks
Chicken Parsels with an Herb Butter Sauce
4-5 Chicken Breast Fillets, skinned
10 Tbsp Butter, softened
6 Tbsp Chopped mixed fresh herbs
(Thyme, Parsley, Oregano, and Rosemary)
1 Tsp Lemon Juice
5-6 Large sheets Filo Pastry, thawed if frozen
1 egg beaten
2 Tbsp Freshly grated Parmesan Cheese
Salt and Pepper to taste
Step 1:
Season the chicken fillets and fry in 2 Tbsp Butter to seal and brown lightly. Allow to cool. I actually used pre-seasoned chicken which was marinated in white wine and garlic. This prevented me from having to marinate them ahead of time.
Step 2:
Preheat the oven to 375 F. Put remaining butter, the herbs, lemon juice and seasoning in a food processor and process until smooth. Melt half the herb butter.
Step 3:
Take one sheet of filo pastry and brush with melted herb butter. Cover the rest of the pastry with a damp dishtowel. Fold the pastry sheet in half and brush again with butter. Place a chicken fillet about 1 inch from the top end.
Step 4:
Dot the chicken with a quarter of the remaining herb butter. Fold in the sides of the pastry, then roll up to enclose it completely. Place seam side down on a lightly greased baking sheet. Repeat with other chicken fillets.
Step 5:
Brush the filo parcel with beaten egg. Cut the last sheet of the filo sheet into strips, then scrunch and arrange on top. Brush the parcels once again with the egg glaze, then sprinkle with parmesan cheese. Bake for about 35-40 minutes, until golden brown. Serve hot.
Posted by Kat at 9:41 AM 1 comments
Chicken Flautas
(Makes 12)
2 Chicken Breasts Fillets, skinned
1 Tbsp Vegetable Oil
1 Onion, Finely Chopped
2 Garlic Cloves, Crushed
3 1/2 Oz. Feta Cheese, Crumbled
12 Corn Tortillas
Oil, for frying the rolled tortillas
Salt and Pepper
Ingredients for the Salsa:
3 Tomatoes
Juice of 1/2 a lime
Small Bunch of fresh coriander (cilantro), finely chopped
1/2 small onion, finely chopped
3 fresh chillies or canned green chillies
Step 1:
To make the salsa, plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins, remove the seeds and chop the flesh. Mix the tomatoes, lime juice, coriander, onion and chillies in a bowl. Season with salt to taste and set aside.
Step 2:
Put the chicken breasts in a large pan, add water to cover and bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the chicken is cooked. Remove the chicken from the pan and let it cool a little. Using two forks, shred the chicken into small pieces. Set is aside. Start heating up your other pan of oil to cook the tortillas in.
Step 3:
Heat the 1 tbsp of oil in a frying pan, add the onion and garlic and fry over a low heat for about 5 minutes, or until the onion has softened but not colored. Add the shredded chicken with salt and pepper to taste. Mix well, remove from heat and stir in the feta cheese.
Step 4:
Okay, here is the pain in the but part. Before the tortillas can be rolled you will have to cook them 3-4 at a time in the microwave for 30 seconds. As soon as they come out they will need to be rolled. Use a spoonful of the chicken mix in each tortilla. Stick a toothpick in them to hold them together. I used two toothpicks per tortillas. Once rolled they will need to be immediately cooked in the oil that you have heated up for them. Do this till all are rolled and cooked. Let the tortillas cool for 5 minutes before removing the toothpicks to avoid any burns. Serve with the salsa and sour cream. Enjoy.
Posted by Kat at 11:52 AM 0 comments
Chicken, Cheese and Leek Jalousie
1 Chicken, Roasted (About 3 1/2 lbs.)
2 Large Leeks, thinly sliced
2 Garlic Cloves, crushed
3 Tbsp Butter
1 2/3 Cups Button Mushrooms, sliced
1 Cup Low-Fat Cream Cheese
Grated Rind of 1 small Lemon
3 Tbsp Chopped Fresh Parsley
2 (9 oz.) Blocks Puff Pastry, Thawed if Frozen
1 Egg, Beaten
Salt and Pepper to taste
Fresh Herbs to Garnish
Step 1:
Strip the meat from the chicken, discarding all bones and skin. Chop or shred the meat and set aside.
Step 2:
Saute the leeks and garlic in the butter for 10 minutes. Stir in the mushrooms and cook for 5 minutes. Leave until cold, then stir in the cream cheese, lemon rind, parsley, chicken, and salt and pepper.
Step 3:
Stack the blocks of pastry on top of each other and roll out on a lightly floured work surface to a large rectangle, about 14 x 10 in. Drape the pastry over a rolling pin and lift it on to a non-stick baking sheet.
Step 4:
Spoon the filling on to the pastry, leaving a generous margin at the top and bottom, and 4 inches on each side. Cut the pastry diagonally upwards at 3/4 inch intervals at the sides of the filling.
Step 5:
Brush the edges of the pastry with the beaten egg. Draw the pastry strips over each other in alternate crosses to "braid" the pastry. Seal the top and bottom edges with the egg brushed on lightly.
Step 6:
Glaze the Jalousise with the beaten egg. Allow to rest while you preheat the oven to 400 F. Bake for 15 minutes, then reduce the oven temperature to 375 F and cook for another 15 minutes, or until the pastry is golden brown and crisp.
Step 7:
Allow the Jalousie to stand for about 10 minutes before sliding it on to a board or platter to serve. Garnish with fresh herbs.
Posted by Kat at 8:03 PM 2 comments
Baked Ziti
2 lbs. Ziti (uncooked)
2 lbs. Ricotta Cheese
3 Oz. Grated Romano Cheese
3 Cups Tomato Sauce
1/2 Teas. Black Pepper
1 1/2 lbs. Shredded Mozzarella Cheese
Step 1:
Cook Ziti according to package directions − 12 to 14 minutes
until Al Dente stirring often. After cooking, drain Ziti well, but
Step 2:
While Ziti is cooking preheat oven to 350F. Combine
ricotta, Romano, tomato sauce (reserve 1/4 cup) and pepper in
large mixing bowl.
Step 3:
Gently combine cooked Ziti with cheese/sauce mixture.
In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.
Add Ziti and top with mozzarella cheese. Cover loosely with
aluminum foil and bake until mozzarella is thoroughly melted
(about 12−15 minutes). Serve with garlic bread and additional
sauce if desired.
Posted by Kat at 6:43 PM 1 comments
Labels: Main Dishes, Pasta
Chicken Kiev
4 Large Chicken Breasts fillets, skinned
1 Tbsp Lemon Juice
1/2 Cup Ricotta Cheese
1 Garlic Clove, minced
2 Tbsp Chopped Fresh Parsley
1/4 Tsp Freshly Grated Nutmeg
2 Tbsp Plain (All Purpose) Flour
Pinch of Cayenne Pepper
1/4 Tsp Salt
2 Cups Fresh White Breadcrumbs
2 Egg Whites, Lightly Beaten
Step 1:
Place the chicken breasts between two sheets of clear film (plastic wrap) and gently beat with a rolling pin until flattened. Sprinkle with the lemon juice.
Step 2:
Mix the ricotta cheese with the garlic, 1 Tbsp of the chopped parsley and the nutmeg. Shape into four 2 inch long rolls.
Step 3:
Put one portion of the cheese and herb mixture in the center of each chicken breast and fold the meat over, tucking in the edges to enclose the filling completely.
Step 4:
Secure the chicken with a toothpick pushed through the center of each. Mix together the flour, cayenne pepper and salt, and use to dust the chicken.
Step 5:
Mix together the breadcrumbs and remaining parsley. Dip the chicken into the egg, then coat with the breadcrumbs. Preheat the oven to 400F. Chill for 30 minutes, then dip into the egg and breadcrumbs for a second time.
Step 6:
Put the chicken on a non-stick baking sheet. Bake in the preheated oven for 25 minutes, or until the coating is golden brown and the chicken completely cooked. Remove the toothpicks and serve.
Posted by Kat at 8:19 PM 1 comments
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