text:
custards-msg - 11/28/06
Period custards. Recipes. Custard pies.
NOTE: See also the files: pies-msg, sugar-msg, dairy-prod-msg, puddings-msg, desserts-msg, fd-Spain-msg, fruit-pies-msg, bread-pudding-msg, jellied-milk-msg, rice-pudding-msg.
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
From: Stephen Bloch <sbloch at adl15.adelphi.edu>
Date: Sat, 12 Apr 1997 08:47:55 -0400 (EDT)
Subject: sca-cooks Spanish recipes, custard
Tegan Rhos wrote:
> I will be the auto-crat (or whatever term you prefer) for an event in
> October and my head cook (or whatever) wanted me to ask if anyone had
> any period spanish recipes or could guide us to a source for them. She
> also asked me to inquire about any soft custard recipes.
It may make a big difference whether you're talking about Spain pre- or
post-Reconquista. For the former, there are numerous medieval Arabic
cookbooks available in translation (reprinted in David Friedman's
_Collection of Medieval and Renaissance Cookbooks_), including one from
13th-century Andalusia. For the latter, I have a couple of Catalan
sources, and I believe there are also some surviving Castilian sources.
Some examples from our recent largely-Catalan feast are at
As for custard, we served a dish of "flaons" (apparently related both to
the modern Spanish "flan" and the medieval English "flathonys") at the
aforementioned feast. I haven't included it in st.val.feast.html, but
here goes....
136 De flaons
Take fresh cheese and curds that are well [drained?] and pound them well
in a mortar together with as much eggs. And [fold?] a bit of fat
cheese which is grated and minced together with the curds with a bit of
[pols] of dried mint. And then put in the mortar a little rosewater,
not too much but rather in [appropriate] measure. And then make dough
from good farina and knead it with very fine oil, kneading it well so
that it becomes very firm. And then make of the dough [coffins?] to
place the cheeses. But before filling, heat the dough a little, but
[that?] it should [remain? become?] firm. And then fill it with the
filling. And before they are all done, take some forks or [pincers?]
and [crimp?] the edge. And then take it to the fire to cook. And when
it's cooked, and [the top is browned?] a bit, then [from edge to edge?]
put on honey or a syrup of sugar and rosewater.
Redaction (2/7/97):
7.5 oz. farmer cheese
1/2 cup ricotta cheese
5 eggs
4 dried mint leaves, ground finely
2 tsp. rosewater
1/6 cup honey
1 9-in. piecrust
Blind bake piecrust. Meanwhile, mix cheeses, egg, mint and rosewater
until smooth. Bake 40 min. at 350 degrees (at which point it has
inflated), then brush with honey and let cool.
mar-Joshua ibn-Eleazar ha-Shalib
Stephen Bloch
sbloch at panther.adelphi.edu
Date: Thu, 17 Sep 1998 19:52:01 -0400
From: Phil & Susan Troy <troy at asan.com>
Subject: Re: SC - A question of Custard
> I have a question about custard pies.
> How well do they keep?
> How far in advance can I cook them ?
> Arabella
Custards don't freeze very well, in my experience. It's kind of like freezing
cheese; the protein matrix holding the water in and thickening the custard
wasn't "designed" to hold ice crystals, the water leaks out and you may find
it has become both watery and tough, if you can imagine such a thing. There
will be a textural change, and any pastry involved is very likely to become
soggy. (Custards stabilzed with various starches, like pastry cream, freeze
fairly well in comparison to other custards.)
What you _can_ do is cook and refrigerate them a day or two in advance, maybe
three if you're lucky and don't have anything else in the fridge with them to
contribute funky, non-custard flavor overtones. Say, salami and onions, salt
herring, that sort of thing...maybe a cover of some kind, laid over the tops
but not touching the custard, if you can avoid it, might help keep the custard
from drying up and also keep out off-flavors.
What I normally do is "blind" bake (bake empty except for something like a
pound of dry beans to help them hold their shape) the shells (if any) in
advance, allow them to cool completely, wrap them and store them. They
basically need no refrigeration, pastry has very little water in it when
baked. Then I fill them, either with a yolky stirred custard, and chill them,
or else fill with raw custard mixture and bake till the custard is done. If
you're going to do that, you should bake them somewhat less so they don't get
overly brown in the second baking.
Date: Thu, 17 Sep 1998 20:04:54 EDT
From: TANTRALYA at aol.com
Subject: Re: SC - A question of Custard
troy at asan.com writes:
<< What you _can_ do is cook and refrigerate them a day or two in advance, maybe
three if you're lucky and don't have anything else in the fridge with them to
contribute funky, non-custard flavor overtones. >>
I have found that a clean glass jar works fine. I keep large (gallon) size
old pickle jars that have been cleaned out with bleach. They work well.
<What I normally do is "blind" bake (bake empty except for something like a
pound of dry beans to help them hold their shape) the shells (if any) in
advance, allow them to cool completely, wrap them and store them. They
basically need no refrigeration, pastry has very little water in it when
baked. >
I disagree with not refrigerating. Here in the summer it would go rancid in a
day or two. I tend to bake and put them in gallon size baggies (still in
their tins) and fill on the day I am gonna use them.
Other than that, sounds great to me!
Date: Fri, 18 Sep 1998 00:20:41 -0400
From: Phil & Susan Troy <troy at asan.com>
Subject: Re: SC - A question of Custard
TANTRALYA at aol.com wrote, regarding pre-baked pie pastry:
> I disagree with not refrigerating. Here in the summer it would go rancid in a
> day or two. I tend to bake and put them in gallon size baggies (still in
> their tins) and fill on the day I am gonna use them.
I assume weather differences are a big factor, but then the type of shortening
used is probably also a big issue. Some go rancid faster than others. Lard
probably would, butter probably less so, and one of those partially
hydrogenated vegetable shortenings like Crisco will last through the next Ice
Age. Bearing in mind that 75 percent of the SCAdians I've seen use a
commercial pastry (boo, hiss!) made from veg shortening, this may be a problem
only in really warm places...I'm not talking about leaving them for weeks or
anything, I was thinking in terms of maybe 24 hours.
Date: Fri, 18 Sep 1998 19:23:24 +1000
From: Kiriel & Chris <kiriel at cybergal.com>
Subject: Re: SC - A question of Custard
> I have a question about custard pies.
> How well do they keep?
> How far in advance can I cook them ?
> Arabella
I find it depends a lot on the custard. Certainly modern custards seem
to be reasonably delicate. However, Mistress Ysabeau makes a really
scrumptuous period custard tart-type thing, which seems to keep for
absolute ages in the fridge. She cooked some for a feast I ran, and I
forgot to take one container of them. They were in the fridge outside,
so I forgot about them till about a fortnight later and there they were,
as good as new. So sad, I had to eat them all. : )
I shall see if she can tell me what recipe she uses, and let you know.
Date: Fri, 10 Sep 1999 12:49:07 +1000
From: "HICKS, MELISSA" <HICKS_M at casa.gov.au>
Subject: RE: SC - Help with Fettiplace's custard recipe
> I, alas, do not have access to Fettiplace.
> However, I have previously (6 years ago) used
> a particularly nice recipe from Fettiplace
> for custard. Previously, the custard was
> used to pipe into 'horns of plenty' & I
> cannot remember if the custard recipe was a
> stand alone or not. It had lots of cream in
> it, that I remember.
> I am wishing to use the recipe again and
> would be grateful if someone (who is better
> endowed with recipe books then I) could post
> the recipe to me.
I finally remembered to bring my copy into work. Fettiplace's custard
recipe is as follows: If this isn't the recipe you were thinking of, please
advise and I will hunt down another one - Mel.
To Make a Custarde
Take thicke creame put some nuttmegge and suger into yt and boyle yt well on
the fire, then beate the yelkes of vi egges very well and take some of yor
boyled creame and stirr yt with yor egges then put yt to the rest of your
Creame and boyle yt apace on walme, then put yt in a dish and let yt stand
untill yt bee cold, if you make a baked custarde put yor eggs yor spice and
suger to yor Creame as soone as you have scumed yt and beate yt well
together, then straine yt through a strainer of cushoin canvase, and so bake
yt, yor spice must bee nuttmegge and Ginger.
Spurling waffles quite a bit, but her version seems to be:
1 pint single cream (is this 600 ml?)
6 egg yolks
1 rounded tablespoon sugar
powdered ginger & nutmeg to taste
Heat cream and sugar gently
Add eggs (add a little hot cream to the eggs first so they don't curdle).
Season with spices
Stir until it coats the back of a wooden spoon
If you want to make this into a tart, pour the custard into a pre-cooked
pastry case [she doesn't mention what size] and bake for 30-40 minutes in a
slow oven (163oC or 325oF)
Date: Sun, 12 Mar 2000 07:32:09 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: Zabaglione - was, Re: SC - Book Review WAS Verjus
Stefan li Rous wrote:
> But what is this "Zabaglione"?
Zabaglione is a classic Italian
dessert, somewhere in between a custard and a hot mousse, with maybe a
little of the character of hollandaise sauce thrown in there, too.
Flavored with white wine and often some lemon, it's sort of a beaten-up
foam of egg yolks, producing a light but thick custard, often eaten
> Does this end up being more like a flan? Or a pudding?
Hmmm. Definitely not a flan, which is normally made with milk or cream
and then baked. And to call it a pudding is kind of an understatement,
sorta like calling a turbocharged 1937 Bentley a car.
> I'd like to add it the Florilegium, but I'm not sure where to
> put it where others would look. In what general category would you look
> for such an item?
Hmm, I see your problem. Maybe you need a file entitled Meringues, Sweet
Custards, and Other Egg-Based Sweets? The trouble is that zabaglione
(which I believe means something like sea foam) is a wine-based custard,
or rather the eggs are thinned down with wine rather than with milk or
cream. In a sweet dish this is fairly unusual, I'd say. Not
unprecedented, but unusual in the big picture.
What the posted recipe fails to provide is a lot of the method, which,
as Fra Niccolo mentions, involves constant beating of eggs and etc.,
usually over hot water in a double boiler, as it becomes a mass of shiny
foam and suddenly thickens. It can be served warm or cold, but hot
zabaglione kicks butt, because it combines the whole warm-custard
comfort-food thing with the aromatic and faintly dangerous hot wine
fumes. No, under normal circumstances for most people, it is not
dangerous at all, it's just, well, hard to explain.
Adamantius, who tried anyway
Date: Sun, 21 May 2000 13:13:18 -0400
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - Custard and Corned Silverside
And it came to pass on 22 May 00,, that Lee-Gwen Booth wrote:
> Unto the Gathered Cooks does Lady Gwynydd of Culloden send Greetings:
> Following the Tavern Event, my Lady asked me if custard - specifically
> thickened with flour - was period; I couldn't give her an answer.
There are sweet milk dishes thickened with *rice* flour, but I don't know
about wheat flour. The 16th century English custards have cream,
sugar, and spices, but no thickeners other than eggs.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
Date: Thu, 03 Aug 2000 06:44:42 -0700
From: Anne-Marie Rousseau <acrouss at gte.net>
Subject: Re: SC - saffron
hey all from Anne-Marie
Harriet asked:
> Also -- since my folks also brought back a bit of Spanish Saffron --
> anyone have a really good saffron recipe? Paella recipes? Those
> Saffron waffers?
my favorite recipe that highlights saffron is a sweet custard. I need to be
careful not to add too much sometimes, since not everyone likes saffron the
way I do :).
Enjoy! all rights reserved, no publication without permission, of course :).
CUSTARD TARTS: Most every European source (even Apicius, from Ancient
Rome!) has a version of this. I came up with this one by combining a couple of them. You may make it one big tart or a bunch of little ones. This is a recipe I use to show modern people just how accessible medieval food can be.
Doucetes. Take Creme a gode cupfulle, and put it on a straynour, thanne take
yolkes of Eyroun, and put ther-to and a lytle mylke; then strayne it throw a
straynour in-to a bolle; then take sugre y-now, and put ther-to, or ellys hony
forde faute of sugre, than coloure it with Safroun; than take thin cofyns, and
put it in the ovynne letre, and lat hem ben hardyd; than take a dyshche
y-fastenyd on the pelys end, and pore thin comade in-to the dyssche, and fro
the dyssche in-to the cofyns; and whan they don a-ryse wel, teke hem out and
serue hem forth. Harleian MS 279 c. 1420.
To Make a Custard. Breake your Egges into a bowle, and put your Creame into
another bowle, and strain your egges into the creame, and put in saffron,
cloves, and mace, and a little synamon and ginger, and if you will some suger
and butter, and season it with salte, and melt your butter, and stirre it with
the ladle a good while, and dubbe your custard with dates or currans. The Good
Huswifes Jewell (1596).
8" pie shell
1 c. half and half
3 egg yolks, beaten
1/8 t. mace
1/4 t. cinnamon
1/4 t. ginger
3 T honey
1/8 t. salt
1/8 t. clove
1 T. hot water, plus a pinch of saffron threads, mooshed to get the color out.
chopped dates or currants (optional)
Mix all the ingredients well, add the saffron. Dub with dates or currants, if
desired. Bake 325o for 40-50 min, till a knife inserted in the center comes
out clean.
Date: Thu, 14 Sep 2000 07:01:37 -0400
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Hot weather meals
Stefan li Rous wrote:
> what is a "doucette"? I'm guessing "a little <something>", but
> what? A pie of some type?
A doucette is a custard tart in the 14th-15thC English recipe corpus,
sweetened with honey or sugar, usually colored with saffron, and it may
or may not have something like marrow added to it, IIRC. It's hard to
keep track of all those vaguely custardy crustades, flaons, flathonys,
doucetys, etc.
From: "Nancy Kiel" <nancy_kiel at hotmail.com>
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Lemon Curd Help
Date: Tue, 13 May 2003 11:45:40 -0400
You might try looking under "pudding" or "cream" if you haven't already. La Varenne from 1653 has several "tourtes" and creams, usually with pistachios, that I would call a custard (which is what I think of lemon curd as), but nothing with lemon.
Nancy Kiel
Date: Thu, 14 Apr 2005 22:55:10 -0400
From: "Jeff Gedney" <gedney1 at iconn.net>
Subject: Re: [Sca-cooks] "Custard" Crust?
To: Cooks ithin the SCA <sca-cooks at ansteorra.org>
> I just saw a factoid on "Good Eats" that said before 1600, the word
> "custard" referred to the crust and not the filling. I've never seen
> this, does anybody recognize this reference?
According to the webster's colliegiate on my desk here, the word is
derived from Middle English "Croustade" or Pie crust. as for WHEN the meaning changes?
I can't offer a clue
Capt Elis
-Renaissance Geek of the Cyber Seas
Date: Thu, 14 Apr 2005 23:12:24 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re [Sca-cooks] "Custard" Crust?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
kingstaste at mindspring.com wrote:
> I just sawa factoid on "Good Eats" that said before 1600, the word
> "custard" refered to the crust and not the filling. I've never seen
> this, does anybody recognize this referenc?
> Christianna
OED says--- custard-coffin, the `coffin' or crust of a `custar'
1596 Shaks. Tam. Shr. iv. iii. 82 It is [a] paltrie cap, A *custard
coffen, a bauble, a silken pie.
Otherwise under custard
a. Formerly, a kind of open pie containing pieces of meat or fruit
covered with a preparation of broth or milk, thickened with eggs,
sweetened, and seasoned with spices, etc. = crustade
and crustade means
A sort of rich pie, made of flesh, eggs, herbs, spices, etc. enclosed in
a crust.
* ? C. 1390 Form of Cury No. 154 Crustardes of Flessh.
* ? C. 1390 Form of Cury No.156 Crustardes of Fysshe.
* C. 1420 Liber Cocorum 40 Crustate of flesshe.
* C. 1440 Anc. Cookery in Househ. Ord. (1790) 452 Let bake hom as
thow woldes bake flaunes, or crustades.
Date: Fri, 15 Apr 2005 09:35:41 +0200
From: Jessica Tiffin <melisant at iafrica.com>
Subject: Re: [Sca-cooks] "Custard" Crust?
To: sca-cooks at asteorra.org
At 05:20 AM 4/15/05, Christianna wrote:
> I just saw a factoid on "Good Eats" that said before 1600, the word
> "custrd" refered to the crust and not the filling. I've never seen
> this, does anybody recognize this referenc?
This is an interesting point. I've just done a research paper on custards,
and actually none of the recipes I looked at call themselves "custads"
until the late 16th century - they're egg flans, darioles, doucetes,
flathonys, whatever. However, when the word "custard" does turn up, at
least in the recipes I surveyed, it's applied to a _crustless_ egg/milk
mixture, not to a tart. Both Good Huswfes Jewell (1596) and Elinor
Fettiplace (1604) quite straightforwardly assume a custard to be a
crustless creature. There's quite an interesting gap in the etymology,
if it does indeed derive from "crustade": we have a Missing Link, i.e. a
crusted custard actually called a _custard_. The Elizabethan "custard" as
a crustless dish seems to arrive out of thin blue air.
The research paper, with more custard recipes than you could shake a stick
at, is up at http://users.iafrica.com/m/me/melisant/cook/custard.htm.
Baroness Jehanne de Huguenin (Jessica Tiffin) * Drachenwald Chronicler
Shire of Adamastor, Cape Town, South Africa
melisant at iafrica.com *** http://users.iafrica.com/m/me/melisant
Date: Fri, 15 Apr 2005 00:43:31 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yaoo.com>
Subject: Re: [Sca-cooks] "Custard" Crust?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
--- kingstaste at mindspring.com wrote:
> I jus saw a factoid on "Good Eats" that said before 1600, the word
> "custard" referred to the crust and not the filling. I've never seen
> this, does anybody recognize this reference?
> Christianna
> From the Oxford English Dictionary:
[app. a peverted form of CRUSTADE, with which it is connected by the
forms crustarde and
custad(e. The fashion of the thing appears to have altered about 1600.]
1. a. Formerly, a kind of open pie containing pieces of meat or fruit covered with apreparaton of broth or milk, thickened with eggs, sweetened, and
seasoned with spices, etc. =
CRUSTADE. b. Now, a dish made with eggs beaten up and mixed with
milk to a stiff consistency,
sweetened, and baked; also a similar preparation served in a liquid frm.
[c1390 Crustarde: see CRUSTADE.] c1450 Two Cookery-bks. 74
Custarde..Custard lumbarde [Recipes identical with those on pp. 50, 51, for Crustade and Crustade lumbard]. c1460 J. RUSSELL Bk.Nurture 802 Bakemete, or Custade Costable, when eggis & cayme be geson. 1530 PALSGR. 211/2 Custarde, dariolle ['Darioles, small pasties filled with flesh, hearbes, and spices, mingled, andminced together' (Cotgr.)]. a1592 GREENE Jas. IV (1861) 208 Cut it me like the battlements Of acustard, full of round hles. 1628 EARLE Microcosm., Cook (Arb.) 47 Quaking Tarts, and quiueringCustards, and such milke sop Dishes. 1665 Phil. Trans. I. 118 White like the white of a Custard.1688 R. HOLME Armoury in Babees Bk. (1868) 211, Custard, open Pies, or without lids filled withEggs and Milk; called also Egg-Pie. 1740 SOMERVILLE Hobbinol iii. (1749) 158 The Custard's jelly'dFlood. 1864 MRS. CARLYLE Lett. III. 231 To take always the new milk and the custard at twelve.1887 R. N. CAREY Uncle Max xv. 114 [Her] custads and flaky crust were famed in the village.
[Evidently a. F. croustade, although this is not given by Godefroy, and is known to Hatzfeld onlyas a modern word after It. crostata 'a kinde of daintie pye, chewet, or such paste meate'(lorio), f. crostare to encrust: see -ADE.]
A sort of rich pie, made of flesh, eggs, herbs, spices, etc. enclosed in a crust.
?c1390 Form of Cury No. 154 Crustardes of Flessh. ibid. No. 156 Crustardes of Fysshe. c1420Liber Cocorum 40 Crustate f flesshe. c1440 Anc. Cookery in Househ. Ord. (1790) 452 Let bake homas thow woldes bake flaunes, or crustades.
Date: Fri, 15 Apr 2005 06:40:08 -0400
From: "Phil Troy / G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] "Custard" Crust?
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Also sprach Jessica Tiffin:
> At 05:20 AM 4/15/05, Christianna wrote:
>> I just saw a factoid on "Good Eats" that said before 1600, the word
>> "custard" refered to the crust and not the filling. 've never seen
>> this,
>> does anybody recognize this referenc?
> This is an interesting point. I've just done a research paper on
> custards, and actually none of the recipes I looked at call
> themselves "custards" until the late 16th century - they'r egg
> flans, darioles, doucetes, flathonys, whatever. However, when the
> word "custard" does turn up, at least in the recipes I surveyed,
> it's applied to a _crustless_ egg/milk mixture, not to a tart. Both
> Good Huswifes Jewell (1596) and Elinor Fetiplace (1604) quite
> straightforwardly assume a custard to be a crustless creature.
> There's quite an interesting gap in the etymology, if it does indeed
> derive from "crustade": we have a Missing Link, i.e. a crusted
> custard actually called a _custad_. The Elizabethan "custard" as a
> crustless dish seems to arrive out of thin blue air.
Well, it seems fairly possible that at some point, presumably around
1600, the standard filling for crustades, which almost always seems
to involve, in part, a liquid thickened with eggs or egg yolks,
became the main identifying characteristic of the dish, whereas
before, it might be said to be a pastry whose filling usually
contained eggs.
Let's see if we can think of others. Blankmanger as a rice dish
(although technically the main essential was that it be white --
unless you added saffron ;-)) that could contain almond milk and/or
egg yolks, but which later became an almond or an egg yolk dish which
might or might not contain a little rice flour (and we haven't been
touched the presence of meat, usually capon, in blankmanger), finally
to morph into, essentially, vanilla pudding.
Probably a better example of the kind of shift I'm thinking of is
bechamel sauce, which, once upon a time, was a thickened sauce made
frm white veal stock, enriched with cream, but later became first a
thickened white sauce made from milk and cream, enriched by simmering
veal bones in the sauce for hours, and finally to the meatless,
thickened milk-based white sauce (cream optional at the end, but
technically this is then cream sauce), most of us know and not
necessarily love.
So maybe the concept of identity shift isn't as rare and surprising
as we might at first think...
Date: Fri, 15 Apr 2005 07:24:58 -0400
From: Johnna Holloway <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] "Custard" Crust
To: Cooks within the SCA <sca-cooks at ansteorra.org>
Way back in the dark ages-- PPC did a series of articles
on bake well tarts in PPC 2 and 5. used those articles then
as a basis for my first Period Palate column in 1980..... I guess
a quarter century ago now. Given it was limited to one half page
because that was all the room that TI could spare, it didn't really
have the room to explore the subject in a thorough manner.
Alan Davidson mentions another association besides those dishes mentioned
by Master A. Caudles and possets both, Davidson notes, have virtually
been custards.
Date: Fri, 5 May 2006 22:44:42 -0700
From: "Celia des Archier" <celiadesarchier at cox.net>
Subject: RE: [Sca-cooks] Re: custard pie ratios
To: "'Cooks within the SCA'" <sca-cooks at ansteorra.org>
I'm coming into the middle of this conversation, and I apologize if this has
already been mentioned, but I was taught that the key to preventing a soggy
pie bottom on a custard pie was a) to make sure that the pie crust was well
chilled before putting it into the oven and b) to begin with a very hot
oven, and then to decrease the temperature after the crust has set. It can
also be helpful to freeze your pie crust ahead of time to prevent it
over-baking. I've had success using frozen pie crusts for custard pies.
I do know that you can partially bake the pie crust ahead of time, but I've
never done that. It's always worked for me to just make sure that my crust
was frozen or chilled and that my filling was also chilled, and then to
start it in a 400 degree oven, then turn the oven down and shield the edges
of the crust with aluminum foil for the remainder of the bake time. Those
are probably pretty basic tricks for most of you, but it's just how my
country cook Mom taught me to get the best pie crust.
Date: Wed, 06 Sep 2006 00:14:39 -0700
From: "Laura C. Minnick" <lcm at jeffnet.org>
Subject: Re: [Sca-cooks] Flan of Almayne
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
At 11:11 PM 9/5/2006, you wrote:
> 'Lainie mentioned:
> <<< Yup, that's pretty tasty too. I've been thinking of something
> like that next time I make Flan of Almayne. >>>
> So is this "Flan of Almayne" a period dish? Recipe?
> Thanks,
> Stefan
Here is the version I sent to the local newsletter a year or so ago. It's
one of my favorites, and has made it's way onto our Thanksgiving dessert
table also.
> A Flan of Almayne (Apple and/or Pear tart)
> This recipe is from:
> Ancient Cookery* from A Collection of the Ordinances and Regulations for
> the Government of the Royal Household made in Divers Reigns from King
> Edward III to King William and Queen Mary also Receipts in Ancient
> Cookery, printed for the Society of London Antiquaries by John
> Nichols, 1740.
> This recipe is on pg. 452/39, and it is early 15th century English.
> First take raisins of Courance, or else other fresh raisins, and good ripe
> pears, or else good apples, and pick out the cores of them, and pare them,
> and grind them, and the raisins in a mortar, and do then to them a little
> sweet cream of milk, and strain them through a clean strainer, and take
> ten eggs, or as many more as will suffice, and beat them well together,
> both the white and the yolk, and draw it through a strainer, and grate
> fair white bread, and do thereto a good quantity, and more sweet cream,
> and do thereto, and all this together; and take saffron, and powder of
> ginger, and canel, and do thereto, and a little salt, and a quantity of
> fair, sweet butter, and make a fair coffin or two, or as many as needs,
> and bake them a little in an oven, and do this batter in them, and bake
> them as you would bake flaunes, or crustades, and when they are baked
> enough, sprinkle with canel and white sugar. This is a good manner
> of Crustade.
> My modernized version:
> 1 10" piecrust
> 1/2 c raisins ( golden is good, plain is fine)
> 4 apples or 4 pears (or 3 and 1 or 2 and 2), peeled and cored
> 1/4 c. whipping cream
> 3 eggs
> 1/2 c breadcrumbs
> 1/4 tsp saffron (or less if your taste requires)
> 1/2 tsp ginger
> 1/2 tsp cinnamon
> 1/2 tsp salt
> 1 Tbsp butter
> Cinnamon sugar
> Lay the piecrust in a 10" pie pan, poke it all over with a fork. Bake at
> 300 degrees for 10-15 minutes, until faintly golden.
> Take your apples and pear and raisins and run them through a food
> processor until well chopped. (You can bray them in a mortar if you like
> but it's a lot of work!) Add about 1/2 of the whipping cream and blend
> some more. Add the eggs one at a time, blending between additions. Add in
> the breadcrumbs, then the rest of the cream. Blend well. Add the spices,
> salt and butter, blend well. Pour into your pre-baked pie crust.
> (Depending on the size of your fruit, there may be extra. Pour it into a
> glass baking dish and bake it alongside the flan- it make a great snack.)
> Bake the flan at 350 degrees for about 40-45 minutes. It should look a bit
> like a pumpkin pie, and a toothpick stuck in should come out fairly clean.
> Sprinkle with cinnamon sugar and cool before cutting. I also have made it
> into cupcake-sized tarts for potlucks.
Date: Thu, 14 Sep 2006 09:30:53 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: [Sca-cooks] Period Panacotta
To: sca-cooks <sca-cooks at lists.ansteorra.org>
I found a period recipe in Gallo (1575) that Mistress
Helewyse de Birkestad translated.
Here is the translated original:
The following passages are taken from Gallo, Agostino
Le Vinti giornate dell'agricoltvra et de'piaceri della
villa (1575). This book essentially covers all
aspects of country life, from raising cattle, to
growing fruit, to making wine, to making cheese. The
book is available on line courtesy of the Fons Grewe
Site - http://www.bib.ub.es/grewe/showbook.pl?gw010
Vinc. And how do you make your head of milk.
Scal. First we put the cream to the fire in a well
cleaned casserole, the which (cream) we move
continually with a clean (white) stick, until is
starts to enlarge (the point just before a simmer when
the volume of cream appears to increase), then we take
it at that time from the fire and put to it to ounces
of sugar for each pound (the Italian libra or pound is
12 oz) of it, not forgetting to move it with the same
stick, until you can hold into it your little finger,
Then pass it through a hair strainer or piece of linen
rag. And when this is done put inside it the rennet
(coagulant) dissolved/mixed with fresh water or better
still with rose water, and all at one time put
everything in little cups or plates, in order that it
cools and takes body. And in this way we make our
head of milk very delicate, the which you other nobles
eat willingly with the fresh rolled wafers made of
flour and sugar, but it is also better than that made
in Venice and Padova.
My redaction:
Period Panacotta
2 cups of cream
3 Tablespoons of sugar
1 Tablespoon of cool water
Either 1 Junket tablet or 6 drops of Rennet
Prepare 4 dessert dishes ahead of time and have them
ready to be filled. In another small dish put the
Tablespoon of water in it and drop in your Junket
tablet or your Rennet, stir until Junket or Rennet is
well combined. Junket tablet needs to be completely
Heat cream until it appears to increase in volume in
the pan, which will be around 175 deg. F. Remove from
heat and stir in sugar. Allow to cool to 110 deg. F
while continuing to stir periodically, to prevent a
skin from forming. When the cream has cooled to 110
deg. F stir in Junket or Rennet with a few stirs of
your spoon. Pour immediately into dessert dishes and
allow to sit undisturbed for 10 minutes. You can
either serve immediately or allow to set up for an
additional 30 minutes at room temperature or cover and
place in the refrigerator to cool. You want to serve
it within 24 hours for the best flavor and freshness.
This recipe will make 4 half-cup servings. To
increase servings do not increase the Rennet or Junket
unless you approach a gallon of cream, then increase
your Rennet to 1/2 teaspoon or your Junket to 2
You can also use whole milk instead of cream and can
drop fresh fruit into the bowls before pouring the
milk or cream over top. These are both modern
<the end>


text:
There are a number of templates, featuring the Institute logo and graphics that have been developed for members to use.
ILWS Report Covers
For publishing research reports. To get started with a report cover please contact Kris for the ISBN and report number. Please send to Simone up to 3 high quality jpgs, report name and authors for the cover art.
Project Information Sheets
The template for creating a summary of your project (Word Template), Example of completed sheet These summaries are to be returned to Simone Engdahl
Word Template for your reports
New ILWS branded word template for for things like a summary of survey findings for survey participants, a handout you can give to workshop participants etc. Word templates DOC and DOCX For an example of completed report Wimmera Landholder Summary pdf
Power Point Presentations
Green colour scheme Download File
Grey colour scheme Download File
The powerpoint template has been set with document default "ILWS theme colors" which we would encourage you to use to keep our theme consistent.
Letterhead see Kris
Conference Name Badges see Kris
With Compliments Slip see Kris
Logos see Kris
Brochure Template see Simone
Kris can be contacted on extension 19992 or email
Simone can be contacted on extension 19790 or email
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subset: commoncrawl


text:
Product Details
Chevy R3500 / V3500 W/O Park Assist Sensors 1991, Front Bumper by Goodmark®. All the same-as-original bumpers from Goodmark are a perfect option to go if you want to restore and maintain the original look of your vehicle. Made to meet OE specifications for fit, form and function, each bumper is precision designed and manufactured from proper gauge material for ultimate strength and durability. Goodmark bumpers provide robust protection against rock chips, road debris and absorb impact in a minor collision.
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Goodmark® was founded in 1991 by car enthusiasts, restorers and collectors just like you. They recognized that there was a need for quality restoration parts, especially sheet metal parts, if the restoration of our beloved American classics was to continue. Since that time, Goodmark has created a complete line of sheet metal, trim parts, and accessories for popular cars like the Chevrolet Camaro and Ford Mustang, and for previously difficult to restore cars like the Dodge Challenger and Plymouth Barracuda. Goodmark uses CAD/CAM (computer aided design and computer aided manufacturing) software and modern tooling and manufacturing techniques to create parts that are identical to factory original for perfect fit and finish. Quality parts tooled and manufactured by Goodmark are enabling many more American classic and muscle cars to return to the road, looking just as fine as the day they rolled off the assembly line.


text: We offer exclusive and truly private appointments for hair, makeup, beauty and nail service. After checking in with reception, you are whisked to the salon for ultimate personal attention. A premier stylist is available for men's and women's cuts, hair color and styling services. Our experienced team of stylists, can create customized looks for you and provide tips on how to maintain your look at home. Whether coming in to the salon for a trim or a make-over, you will leave looking and feeling beautiful.


text:
Fast List Mailer Review
One of the best ways I find to get quick free traffic back to my websites is using list builders.
Today I want to introduce you to a list builder I've been using since March of 2014 called Fast List Mailer.
Fast List Mailer has a number of ways that you can get traffic back to your website including banner ads, Login ads, Text links, and site of the day.
These are all great little ways to drive traffic to your website, but the main feature of Fast List Mailer is of course the mailer itself.
As of right now Fast List Mailer has a little over 1,800 members. Now that might not sound like a whole lot, but the site is very active and that's what is most important when it comes to list builders and viral mailers is how active the members are.
The more active the membership then the more response you'll get when you send out a email.
Here are the stats of the last few emails I've sent out at Fast List Mailer.
As you can see my emails are getting anywhere from 70-90 clicks. For a mailer with just 1,800 members that is a very good click rate.
So if your looking for a place to help get more traffic to your site I recommend Fast List Mailer. It's been around since March, but it's still very active and judging by how things are going I believe it will continue to stay pretty active.


text:
InterLab 2009 took place at Brookhaven National Laboratory, Long Island, New York, November 16 through 19, 2009.
InterLab is a four day workshop aimed at web designers, web application developers, online communications professionals, and managers of internet resources throughout the Department of Energy complex. Held annually since 1994, InterLab is hosted by a different DOE laboratory each year. The workshop will offer a combination of guest speakers and technical presentations by the participants, as well as many opportunities for networking with peers. Attendees are primarily in the DOE community and related government research institutions.
Topics | Agenda | Who attended
Publisher of "A List Apart" and author of "Designing With Web Standards"
Web standards expert and author of "Microformats Made Simple"
Thought leader in project team collaboration and author of "SharePoint for Project Management"
User experience design consultant based in New York City and strategic partner with Happy Cog Studios.
If you're not seeing anything here, it means Twitter's API service is hiccupping...


text:
The "rebirth" process of the Second Circle in Jabal Amman is finally over, and my friend and I went to celebrate the occassion(after almost getting run over while trying to cross the street) by sitting on the benches they placed atop of the circle and watching the cars drive by. The intended plan was a new "green" look, offering citizens and drivers on the busy streets of the capital a pleasant sight as well as a place to sit.
In my humble opinion, they did an alright job(thank God they didn't transform it into something like the monsterousity that is the Seveth Circle!)
I think the sight is pleasant, but I'm very biased. I adore Jabal Amman to death, I appreciate Shawerma Reem's hustle and bustle, and I enjoy watching the angry cab-drivers drive like maniacs. It's also a great place to sit- there were a lot of families sitting there eating Delice and Shawerma Reem with their kids. I personally prefer small scale seating plans like this one rather than Share3 Il-Thaqafeh style plans. The only thing they didn't quite accomplish is the "greeness" part. I don't see any greeness at all.
The First Circle was also renovated, and I personally think it looks worse than before, even worse than the Seventh Circle. It has a really nice looking olive tree in the middle, but thats where the niceness ends. Pictures of that later, hopefully.


text:
Mainers, as did most decent Americans, sat in disbelief on Aug. 29, 2005. As they watched news reports of American citizens dying before their eyes on national television, a colletive gasp circulated throughout the United States.
We all watched as thousands of New Orleanians found themselves marooned on individual islands of isolation. They were on rooftops. They were in attics. They were on bridges. They were either inside the leaking Louisiana Superdome or outside the city's cavernous convention center. The humidity combined with the squalid conditions didn't do justice for a nation that all too often castigated others for the treatment of their people.
All of this drama unfolded in the immediate aftermath of Hurricane Katrina, all of it on national television, live,and in color. Today is the eighth anniversary of the hurricane. Today is the eighth anniversary of our disgrace.
What America watched those followings days was only the beginning of our greatest national shame. Over the next several days and weeks, Americans watched the ineptitude of governement at all levels – national, state and local. They watched President George W. Bush monitor the storm from his ranch in Crawford, Texas, then fly over the devastation aboard Air Force One.
They watched as Louisiana Governor Kathleen Blanco shed tears, as did a suburban president – who has since gone to jail – on national television. They watched as New Orleans Mayor Ray Nagin lost his cool. Nagin has since been indicted.
They watched as images of members of the New Orleans Police Department, to this day notorious for corruption, brutality and sanctioned racial pofiling, gunned down innocent citizens. Several of the rogue cops are now in federal prison for their unimaginable and horrific crimes. Even the U.S. attorney and his top two lieutenants who prosecuted the bad cops has since resigned in disgrace. The Big Easy can sometimes be the big sleezy.
They watched as the body of a burly black man floated upside down on his backside underneath Interstate 10. On Aug. 29, 2005, I-10 in New Orleans was either an evacuation route or a burial ground.
In between, they watched the music rapper Kanye West say on national television that, "President Bush hates black people." The comment would be one of many that hopscotched the city. On matters of alleged presidential hate, Mainers know a little about such comments.
Americans – and Mainers – watched as the floodwalls, the standing concrete structures that protect large swaths of the city, collapse like dominoes. The gushing water flooded the Lower Ninth Ward, an impoverished but proud New Orleans neighborhood that took the brunt of the damage and suffering. Houses in the Lower Nine, as it has often been called, that once stood on concrete foundations were pushed aside like toys. Houses on streets that once went east-west-north-south were now situated on Katrina embedded cul-de-sacs.
They watched as elderly residents of a local hospital and others in nursing homes perished in the quintessential display of man's inhumanity toward man. They watched as a Louisiana native and Army general named Russel Honore restored order. They watched as media describe some people as "looting" while they described others ase "finding food."
Eight years later, Americans – and Mainers – are still watching. They're still finding. But what do we see?
New Orleans has made an impressive comeback but it has come on the backs on the very people who suffered the most or lost the most, whether it was their homes, their livelihoods or their loved ones. The city's tourism economy is booming but employment among young African-American men remains staggering. New buildings are rising but older neighborhoods remain devastated. Many people can hardly afford to live there any longer. That's not recovery. That's retaliatory.
The Lower Nine is mostly a tourist attraction for those who board buses to gawk while people try to rebuild their lives. The city remains in a mindset that somehow, the people who endured the brunt of the hurricane's wrath do not deserve to be a part of the city's resurgence. They are almost being punished for living there.
That same convention center on the Mississippi riverfront, where an elderly woman died in a wheel chair, six months after Katrina struck hosted a Mardi Gras parade and its extravagant ball. A building that was once America's largest uncovered indoor cemetery was once again a gigantic dance venue.
Many in the local community believe the city's unique culture, anchored by its brass bands, impromptu second line parades and flamboyant Mardi Gras Indians, is at the mercy of a new wave of New Orleanians (kind of how native Mainers describe non-Mainers as "flatlanders"), people who supposedly move to their new location for its uniqueness, then turn around and try to legislate drastic changes to it. In New Orleans, they call them gentrifiers. Mountaineers, to match Mainers' wit, might be more appropriate.
In 2010, Hurricane Irene pummelled Vermont and New England, wiping out entire towns and villages, knocking out bridges and power and causing a loss of life. But few people – especially the news media – stuck around to cover the aftermath. Face it. That narrative doesn't sell, even though hurricanes tend to be non judgemental.
Very little has been done to improve the plight of the mostly black residents of the Lower Ninth Ward, which became ground zero for all the worst in racial demagoguery in New Orleans. The Lower Ninth Ward today is a vast wasteland of cement slabs surrounded by high grass. It is a conversation piece for the large tour buses that traverse the pot-holed plaqued streets as people try to get their lives back together.
Many believe New Orleans is a better place. Far from it. Crime, especially homicides, continues to be abysmally high. That crime is not because of a culture of death as the current mayor describes it but thanks to a culture of indifference and lack of meaningful opportunity. This has resulted in a high anxiety of anger among the locals. By most accounts, the city is a powder keg in race relations.
Eight years after the nation's worst natural disaster forever changed the city, a culture that was once the signature of the city is now relegated to second-class citizenship by big developers and self-centered politcal leadership.
As Americans – and Mainers – watch replays and reminders of that awful time eight years ago, they should watch to see who's asking the paraphased equivalent of a similar question former President Ronald Reagan posed in 1980.
Are they better off today than they were eight years ago? Among those who didn't want to leave, or couldn't afford to leave, the answer is a Category 5 no.


text:
Hotels & Accommodation in Teplice nad Bečvou
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Teplice nad Bečvou overviewTeplice nad Bečvou is an inviting destination that has something for everyone. Teplice nad Bečvou might not have many attractions within the city, but you won't need to venture far to find places to visit like Masaryk Square and Synagogue Exhibition Hall. In the surrounding area, you won't want to miss out on seeing Hranice Aquapark and Radikov Golf Club.
Where to stay in Teplice nad BečvouA welcoming city for all, Teplice nad Bečvou has a variety of hotels to choose from. You can shop as many as 43 deals for Teplice nad Bečvou accommodations on Hotels.com, some with discounts of up to 40%. We have room prices starting at 22 USD per night and here you'll find a breakdown of hotels by star rating in Teplice nad Bečvou as well as in the surrounding area:
- • 18 4-star hotels from 36 USD per night
- • 16 3-star hotels from 28 USD per night
How to get to Teplice nad BečvouFly into Ostrava (OSR-Leos Janacek), 20 mi (32.2 km) from central Teplice nad Bečvou.
What to see around Teplice nad BečvouHere are some recommended places to see in the surrounding area:
- • Masaryk Square (1.2 mi/2 km from the city center)
- • Synagogue Exhibition Hall (1.3 mi/2.1 km from the city center)
- • Hranice Aquapark (1.3 mi/2.2 km from the city center)
- • Radikov Golf Club (6 mi/9.6 km from the city center)
When to visit Teplice nad BečvouWhen planning your trip, you may be curious about the best time to visit. Here's a list of seasonal norms to help you arrange your travel schedule:
Seasonal temperature averages
- • January-March: 51°F day, 23°F night
- • April-June: 74°F day, 35°F night
- • July-September: 77°F day, 45°F night
- • October-December: 62°F day, 27°F night
- • January-March: 0.12 inches
- • April-June: 0.31 inches
- • July-September: 0.31 inches
- • October-December: 0.12 inches


text:
Of late I have started to watch all the classic movies of English cinema. I know I am lagging behind most of you but I will catch-up fast. My lappy is stuffed with hundreds of movies and that has started to bother me now. So I begin to make use of each movie ranging from It's a wonderful life (1946) to Rocky to Godfather Series . In a week or two I was overwhelmed by the quality of story, acting and cinematography. I will post my reviews later of each of the movies. Every movie is a sheer brilliance. Its like appreciating a generation of legends. I believe everyone has a chart of movies in their head which one keeps updating. Mine has gone through multiple updates. Though these movies could not move Shawshank Redemption, which I saw in 2011, from top of the charts.
Frankly, I am an inbuilt critic of not just movies but of anything and everything. I remember my friends teasing me for calling an adventure ride too predictable..in the middle of that ride *hides*. In fact, movies give you a little more liberty. A freedom to express how I received the movie although it might be telling a different tale completely. It is said that the most difficult thing to follow is to simply things. To communicate in the most simplest terms is an art. And as the simplification gets more effortless the beauty of that art gets more profound. So is with cinema. You should convey your thoughts in the most effortless way.
One such pioneers of Hollywood industry was Ford Coppola, the director of The Godfather series. The Godfather is considered as one the finest movies by all around the world. For those who have no clue about the movie, it depicts the story of an Italian mafia's rise in America. The first part of the series is encapsulated by Marlon Brando's acting. For anyone who recognizes Marlon Brando would think of Don Corlene as soon as he/she sees Marlon. His suave voice and his calm demeanor stood out throughout the movie. I had always heard of Marlon Brando and he seemed to exceed my expectations. Yet Godfather seemed to create a breeding ground for something more phenomenal – The Godfather-II. A legend in the making was Al Pacino. The Godfather-II nurtured and accredited Al Pacino for his classic acting.
Al Pacino carried the same poise that Marlon Brando did. He even bettered in the sense that he created a sense of fear with his calmness. Throughout the movie with extremely simplistic expression he conveyed a varied levels of expressions. But there is one scene which stands class apart. Because when someone watches a movie very rare does it happen that someone acting is highlighted automatically, unless it is really bad. In the scene, Al Pacino as an actor could be quantified.
He is an acting mafia and has a messed up family relations. While he was away he came to know about his wife's miscarriage and he feels guilty for ruining his relation with wife further. He tries with all might to keep the family intact because everything else seems to pass from his hands. He is frustrated but never shows it openly. He is a Don and he only orders. The scene here opens where he is trying to convince his wife that everything can be sorted out. Micheal, as he is called in the movie, thinks Don and asks her what can done in lieu of settling things. But his wife has made up her mind and insists on leaving along with the children. The Don retaliates saying he would use all force to not let that happen and is pretty sure of keeping the children. Al Pacino can be distinctly seen with hubris in his voice and his body language. At 00:47 you see how, from a pompous man he changes to a completely reasonable person. The dialogues too show sympathy. At 01.18 another shift to a man who shows promise. His eyes filled with passion and a vision for future. He talks of the change and how he knows that he has the strength to change everything, which is fair assumption from a anyone's point of view. And then comes the deal breaker from his wife Kay. She informs him that the miscarriage was actually an abortion. This strikes as thunder to the Don who had been blaming himself for an event which was someone else's deliberate deed. Adding to the injury she rebukes him and refuses his benevolence. At 01.57 I could see shame in his eyes for having misjudged an event and for having felt guilty for the miscarriage. His wife unaffected by him keeps on blowing her trumpet. At 02.08 the Micheal seems to find his world tearing into pieces. And he seems to gather these pieces as he looks back up. Kay is still ranting her heart with even more vigor. At 02.27 Micheal begins to outrage in fury. His wrath is so engulfing that the his chin begins to flinch. His eyes are open wide with rage. His mind is full of thoughts and violence. He is finding strength to control himself. All this is so gripping that you feel like hiding somewhere. But his wife is a brave women and she becomes the statue of truth. Honesty is good yet it should have its limit, which is what poor Kay could not understand. Meanwhile the Don is waiting for the cords to snap. And there you go. In a fit of rage, he lungs towards her and gives in to the pressure building in his head. Its as if his actions were involuntary. Soon after he finds himself and regains his senses which are still rushing with hot blood. Still shivering he commands her not to mess with his children. When the hot blood circulates back to the head he shouts saying the same words again like a ill-tempered lunatic. Woah !!! Goosebumps.. 3 minutes of headrush…silence..
I read that he was a method actor. It seems that he might have used that skill in this scene. Because nobody could have done it better. Every scene now appears mediocre. A new list breaker is created. The best acted scenes. Let us step aside for the exquisite 3 minutes of marvel.


text:
Most of this week's #2 issues from DC seem to be more or less holding the line and matching the quality of the previous month. However, Stormwatch is one book that makes significant strides. Paul Cornell's new series feels cleaner, more focused and more purposeful, displaying more of that trademark Cornell charm along the way.
Apollo and Midnighter become central figures in the story as both contemplate the idea of joining Stormwatch. Both men offer the strongest link to previous Authority and Stormwatch stories, yet in many ways they seem the most altered in this new continuity. Cornell also focuses heavily on The Swordsman's escapades on the moon. These segments are the ones that allow the writer to exercise his imagination and deliver big spectacle and big ideas. The issue is slightly annoying in how it manages to cast aside several plot developments from issue #1, but the overall blend of highbrow science fiction and traditional superheroics is an enjoyable one. The cast is a bit overcrowded at present. Hopefully Cornell can address that element as the Stormwatch roster solidifies.
The art also receives a significant boost in issue #2. On the one hand, Al Barrionuevo winds up handling most of the pencils, relegating Miguel Sepulveda to the moon-based segments. This proves to be an effective use of both artist's particular talents. Sepulveda lends a suitably ethereal tone to his pages, while Barrionuevo is able to render the Stormwatch cast with more detail and weight. Even the colors are improved now that Alex Sinclair has come on board. With luck, this issue will set the tone for the series going forward, visually and otherwise.


text:
Integration with external sites:
The GPS-Speedsurfing, Kitesurfing and IceSailing sites welcomes integration with external sites. The system described in the PDF document allows any site to prefill data on the post session page. An example is described in the integration guide for gps-speedsurfing, when used for the other sites just replace gps-speedsurfing with the correct site name. For example, if another site calculates speeds, then the idea is that the user can click a button on that site, and they will be taken to the "post session" page on the GPS-Speedsurfing/Kitesurfing/IceSailing website, with the relevant fields prefilled.
-> See the integration guide in PDF format.


text:
The Journals of Lewis & Clark: June 25, 1805
June 25, 1805
Tuesday June 25th 1805.
This morning early I sent the party back to the lower camp; dispatched Frazier down with the canoe for Drewyer and the meat he had collected, and Joseph Fields up the Missouri to hunt Elk. at eight OCIk. sent Gass and Sheilds over to the large Island for bark and timber. about noon Fields returned and informed me that he had seen two white bear near the river a few miles above and in attempting to get a shoot them had stumbled uppon a third which immediately made at him being only a few steps distant; that in runing in order to escape from the bear he had leaped down a steep bank of the river on a stony bar where he fell cut his hand bruised his knees and bent his gun. that fortunately for him the bank hid him from the bear when he fell and that by that means he had escaped. this man has been truly unfortunate with these bear, this is the second time that he has narrowly escaped from them. about 2 P. M Shields and Gass returned with but a small quantity of both bark and timber and informed me that it was all they could find on the Island; they had killed two Elk the skins of which and a part of the flesh they brought with them. in the evening Drewyer and Frazier arrivd with about 800 lbs. of excellent dryed meat and about 100 lbs of tallow. The river is about 800 yds. wide opposite to us above these islands, and has a very gentle current the bottoms are hadsome level and extensive on both sides; the bank on this side is not more than 2 feet above the level of the water; it is a pretty little grove in which our camp is situated. there is a species of wild rye which is now heading it rises to the hight of 18 or 20 inches, the beard is remarkably fine and soft it is a very handsome grass the culm is jointed and is in every rispect the wild rye in minuture. great quantities of mint also are here it resemble the pepper mint very much in taste and appearance. the young blackbirds which are almost innumerable in these islands just begin to fly. see a number of water tarripens. I have made an unsuccessfull attempt to catch fish, and do not think there are any in this part of the river. The party that returned this evening to the lower camp reached it in time to take one canoe on the plain and prepare their baggage for an early start in the morning after which such as were able to shake a foot amused themselves in dancing on the green to the music of the violin which Cruzatte plays extreemly well.
Capt. C. somewhat unwell today. he made Charbono kook for the party against their return. it is worthy of remark that the winds are sometimes so strong in these plains that the men informed me that they hoisted a sail in the canoe and it had driven her along on the truck wheels. this is really sailing on dry land.
June 25th Tuesday 1805
a fair worm morning, Clouded & a few drops of rain at 5 oClock A.M. fair I feel my Self a little unwell with a looseness &c. &c. put out the Stores to dry & Set Chabonah &c to Cook for the party against their return-he being the only man left on this Side with me I had a little Coffee for brackfast which was to me a riarity as I had not tasted any Since last winter. The wind from the N. W. & worm. This Countrey has a romantick appearance river inclosed between high and Steep hills Cut to pieces by revines but little timber and that Confined to the Rivers & Creek, the Missourie has but a fiew Scattering trees on its borders, and only one Solitary Cotton tree in sight of my Camp the wood which we burn is drift wood which is broken to pieces in passing the falls, not one large tree longer than about 8 or 10 feet to be found drifted below the falls the plains are inferior in point of Soil to those below, more Stone on the sides of the hill, grass but a few inches high and but few flowers in the Plains, great quantites of Choke Cheries, Goose burres, red & yellow berries, & red & Purple Currents on the edges of water Courses in bottoms & damp places, about my Camp the Cliffs or bluffs are a hard red or redish brown earth Containing Iron. we Catch great quantities of Trout, and a kind of mustel, flat backs & a Soft fish resembling a Shad and a few Cat. at 5 oClock the party returned, fatigued as usial, and proceeded to mend their mockersons &c. and G Shannon & R, Fds. to of the men who ware Sent up the medison river to hunt Elk, they killed no Elk, Several Buffalow & Deer, and reports that the river is 120 yds wide and about 8 feet deep Some timber on its borders- a powerfull rain fell on the party on their rout yesterday Wet Some fiew articles, and Caused the rout to be So bad wet & Deep thay Could with dificuelty proceed, Capt. Lewis & the men with him much employd with the Iron Boat in fitting it for the water, dispatched one man to George Drewyers Camp below medison river for meat &c. a fair after noon- great numbers of buffalow water opposit to my Camp everry day- it may be here worthy of remark that the Sales were hoised in the Canoes as the men were drawing them and the wind was great relief to them being Sufficeritly Strong to move the Canoes on the Trucks, this is Saleing on Dry land in every Sence of the word, Serjeant N Pryor Sick, the party amused themselves with danceing untill 10 oClock all Chearfullness and good humer, they all tied up their loads to make an early Start in the morning.


text: Standard tuning. Verse: E The autumn leaves are falling A Like tears from her eyes E There's no use in recalling A The pain you felt inside Pre-chorus: C#m: x46600 A: x02200 B: x24400 C#m And I know you're feeling A Like you should run away, run away C#m And I know you're wondering A Oh, why you should stay? B Why you should stay? Chorus: E B A Sweet, sweet Isabel E B A Just believe it will be alright E B A Sweet, sweet Isabel C#m A No, you don't have to leave tonight Any corrections please mail me at email@example.com


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LONDON -- Hackers on Sunday claimed to have stolen 200 GB of e-mails and credit card data from United States security think tank Stratfor, promising a weeklong Christmas-inspired assault on a long list of targets.
LONDON -- Hackers on Sunday claimed to have stolen 200 GB of e-mails and credit card data from United States security think tank Stratfor, promising a weeklong Christmas-inspired assault on a long list of targets.
Members of the loose hacking movement known as "Anonymous" posted a link on Twitter to what it said was Stratfor's secret client list - including the U.S. Army, the U.S. Air Force, Goldman Sachs and MF Global.
"Not so private and secret anymore?," the group taunted in a message on the microblogging site.
Anonymous said it was able to get credit details, in part, because Stratfor didn't bother encrypting them - an easy-to-avoid blunder which - if true - would be a major embarrassment for any security company.
Stratfor said in an email to members that it had suspended its servers and email after learning that its website had been hacked.
"We have reason to believe that the names of our corporate subscribers have been posted on other web sites," said the email, passed on to The Associated Press. "We are diligently investigating the extent to which subscriber information may have been obtained."
The email, signed by Stratfor Chief Executive George Friedman, said the company is "working closely with law enforcement to identify who is behind the breach."
"Stratfor's relationship with its members and, in particular, the confidentiality of their subscriber information, are very important to Stratfor and me," Friedman wrote.
Stratfor's website was down midday Sunday, with a banner saying "site is currently undergoing maintenance."
Wishing everyone a "Merry LulzXMas" - a reference to spinoff and fellow troublemakers Lulz Security - Anonymous also posted a link on Twitter to a site containing the email, phone number and credit number of a U.S. Homeland Security employee.
The employee, Cody Sultenfuss, said he had no warning before his details were posted.
"They took money I did not have," he told The Associated Press in an email. "I think why me? I am not rich."
Anonymous warned it has "enough targets lined up to extend the fun fun fun of LulzXmas through the entire next week."
The group has previously claimed responsibility for attacks on companies such as Visa, MasterCard and PayPal, as well as others in the music industry and the Church of Scientology.
Cassandra Vinograd can be reached at http://twitter.com/CassVinograd


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Quality of Life Instrument of Wagner et al for Men with Erectile Dysfunction (QOL-MED)
|Allergy, Immunology, Anesthesiology, Cardiology, Dermatology, Endocrinology, Diabetes, Metabolism, Emergency Medicine, Family, General Practice, Geriatrics, Internal Medicine, Medical Genetics, Neurological Surgery, Neurology, Obstetrics, Gynecology, Oncology, Ophthalmology, Orthopedics, Otolaryngology, Pathology, Pediatrics, Physical Medicine and Rehabilitation, Plastic Surgery, Preventive Medicine, Psychiatry, Radiology, Surgery, Urology, Other
|Wagner et al developed a quality of life questionnaire called QOL-MED for men with erectile dysfunction . This can help determine the impact of the dysfunction on the patient's life and to determine the impact of therapeutic interventions. The authors are from the University of Washington in Seattle and Galen Research in Manchester, England.
To read more or access our algorithms and calculators, please log in or register.


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Redesign for Mega Entertainment Site
Keeping the attention of several audiences is not easy. Collider.com worked with us for exciting design and a system that keeps the site nimble.
Project Highlights
- Content Management System (CMS)
- Database Driven Content
- Flash Animation
- Password Protected Login
- Reporting
- Search Engine Optimization (SEO)
- User Access Control
Redesign for Mega Entertainment Site
Collider.com is an online magazine that readers flock to for entertainment news and reviews of movies, gadgets, sports, video games and more.
Fresh content is what attracts these audiences. So it had to be easy for staff to update and move featured content continually. The site also needed to convey visual appeal and be super easy to navigate for users, collect reader feedback, and track article popularity. As well, advertising needed to be prominent but not intrusive.
By sketching out all the different ways the site was going to be used, we were able to build the database and functionality to meet the different needs of site visitors.
Now, the homepage displays much more content, to help create excitement and interest. A columned layout with a site search function and tabs along the top make it quick and easy to find any article or topic and navigate to any section of the website.
Just a couple of the custom web applications we created for Collider.com include:
- News ticker that can open articles from an external website without requiring the site visitor to leave Collider.com.
- XML and podcast feed for easy access to all media files.
- Sophisticated image management system.
- Content management system that allows articles to be added in different sections, featured prominently and moved around – all while tracking popularity.
Our flexible project management approach allowed us to take advantage of opportunities and new ideas that arose as the project progressed, to ensure the best end result without compromising timeline and budget … for an entertainment site that rocks!
Before: Site visitors had to work to find the content they wanted.
Now: Collider.com captures the excitement its different audiences are looking for!


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While most users may be familiar with Clockr, the minimalistic time display application a lot of you may not have heard of Calendr yet. Calendr offers the same minimalistic approach as Clockr with the difference being that it's used to display your calendar events rather than the time.
Calendr, while pretty basic in function is still a nice widget to have placed on your homescreen if you need to be unobtrusively reminded of upcoming events ahead of time. Events will be displayed up to one week prior and will only display the information you enter in and nothing more. You'll also find Calendr very light on battery usage as it only updates the display once a day or when a new entry is added. Custom options include font size, color adjustments as well as background and alignment options so that you may customize it anyway you wish.
Calendr is now available for free but keep in mind it only works with the default Android calendar. If you are making use of the HTC calendar or the Moto calendar this will not work.


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Vespa Celeste Blue VES026 Touch Up Paint
$16.95 – $284.95
You've finally decided to get rid of those paint problems on your Vespa? You've come to the right place. Filled with our guaranteed match Celeste Blue touch up paint, the product you purchase from us will help you achieve the best paint job, bar none.
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SKU: TUPAINT-91643. Category: Vespa Touch Up Paint.


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I don't want to clog the list with nubie questions that might better be asked and answered elsewhere, but I've been wondering: why is RDF/XML *the* standard recommendation for serializing RDF? How come one of the triples-based formats, which look so comparatively simple and straightforward by comparison, aren't at least offered as an alternative? Is there something about a RDF graph that triples are unable to represent? If so, I can't imagine what it would be. Feel free to reply offline if that feels more appropriate. TIA, Howard > -----Original Message----- > From: email@example.com > [mailto:email@example.com]On Behalf Of Kendall Clark > Sent: Friday, June 18, 2004 5:27 AM > To: Seaborne, Andy > Cc: RDF Data Access Working Group > Subject: Re: ACTION: elaborate on 4.4 > > > > On Fri, Jun 11, 2004 at 11:55:25AM +0100, Seaborne, Andy wrote: > > > There is one, defined recommendation for serializing RDF graphs - its > > RDF/XML [1]. The one point of having a recommendation is so > everyone can > > implement one thing, and not many. > > And yet people keep making new ways to serialize RDF graphs. This > suggests to me what people have been saying about RDF-XML forever: it > has some warts and doesn't fit some (many?) situations. I happen to > think -- the layer cake be damned (eaten?) -- that non-XML > serializations of RDF are (or can be) a very good thing. I don't want > to give those communities *no way* to use DAWG compliantly. > > Sorry, but "one ring to bind them"-style arguments fall super flat > with me. Standardization != restriction of choices to 1 only. > > > Alternative serialization that encode more information (TriX > for the named > > graphs, some way of using N3 with formulae) is one thing: promoting > > alternative serialises of RDF just negates the value to clients > (samll and > > large) of having one serialization to deal with. > > Tell that to Sir TBL! :> > > Best, > Kendall >Received on Friday, 18 June 2004 11:59:52 UTC
This archive was generated by hypermail 2.3.1 : Wednesday, 7 January 2015 15:00:44 UTC


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PLTW Events
Wisconsin PLTW hosts two events annually - the Engineering Design Competition for students, and the State Conference for educators. Use the navigation on the right to learn more about each of these opportunities!
For information on Core Training Institute, please visit the Core Training page.
Looking for MSOE STEM events? Please visit our high school page or K-8 / community events page.


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This is really shaping up to be the worst election year in memory. The Republicans are falling apart as a political organization. They've been cultivating anti-government sentiment for so long they now are controlled by a majority that both thinks that they have some divine right to rule the country and that they should try to do their best to keep the government from doing anything. Well, that's a bit oversimplistic, but the point remains that they've adopted a scorched Earth attitude towards the debt ceiling, towards foreign relations, towards keeping the government open, and, most recently, towards the process of keeping SCOTUS nominations going forward.
Tuesday, April 12, 2016
The Dreadful primary season
Posted by Whispers at 11:04 PM No comments: Links to this post
Labels: politics
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The Hector Goalie Mask from Tempish is made from an extremely durable plastic. It is IFF certified and therefor allowed to use on professional floorball competion level.
It comes with a comfortable padding and is adjustable for a perfect fit. It is also vented so you can keep your head cool and focused on the game.
There are no reviews in English. Show reviews in other languages (4 reviews)


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MBP A1286 power problems with battery only
Laptop does not seem to be able to operate without the charger for more than 15 minutes, when you try to restart it after that it dies at the apple logo until you plug it in again. I know this is not a battery problem because it does this with other batteries also.
This, above, is what I have been told is happening.
Any ideas would be greatly appreciated, I don't have the laptop with me, so I wish I could be more descriptive and I have to suggest diagnostics that need to be done. (which would be a lot easier if i had the laptop)
This laptop was "repaired" by a third party, the person that has it, which included fixing the adhesive coming loose from the display casing and the glass cover was replaced. I also suspect the hinges were striated out since they were a bit off.
I am not sure of the repairs that were done, since i did not do them, might be responsible for this? (it didn't do this when i had it just last week)
Another headache for me and hopefully the usual good advice I get here will provide some insight to help resolve this problem via phone, or explain why it may have happened based on my description. (laptop was shipped well packaged)
please excuse punctuation and fractured question structure, due to lack of sleep and attempt to ask this question quickly so this macbook hopefully is one less thing on my mind tomorrow.
Is this a good question?


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There once lived a watchdog named Teddy. When someone threw Teddy a piece of meat, he swallowed it immediately, without savoring, without chewing. Panting under the tropical sun, he waited for the next morsel to be tossed his way. When the meat was gone, he turned and went on his way.Teddy never expressed the slightest gratitude for what he received. No one expected him to. He was, after all, just a dog."
As to gratitude, we often expect more of humans than we do of animals.
Usually we are disappointed. Many people snatch what they can from life and look for more.
Few of us want to be hermits, or could survive as such. So we need one another.
Consequently, when our efforts to contribute to the common good are taken for granted or accepted patronizingly; when others give grudgingly the service we pay for; when we go out of our way to be kind, only to get a frown or a suspicious look; when our loving consideration for others is taken as a sign of weakness; then the chill of their ingratitude reaches into our very heart."
Has this ever been your experience?
What causes a person to be ungrateful?
It may sound rather severe, but basically it is selfishness.
There are degrees of selfishness, of course, all the way from thoughtlessness to egocentricity.
The thoughtless person may be surprised and even hurt when his failure to express gratitude is pointed out to him, but the egocentric cares nothing about it.
Either way, it is obvious that we might have here a blemish that needs our attention.
Cultivating a grateful attitude
What can we do to cultivate a grateful disposition?
First, never take any kind action for granted.
How difficult is it simply to say "thank you" and really mean it?
In some places, because of misguided tradition, people feel it is unnecessary to say, "Please" or, "Thank you."
Next, we can heighten our appreciation of what others do for us.
A grateful person also values his relationships with family members, friends, and acquaintances.
Their acts of kindness capture his attention.
As he appreciatively considers their favors, he feels thankful at heart
Gratitude cannot be turned on and off mechanically; it must spring unprompted from within a person.
Gratitude is more than a mere display of good manners or a form of etiquette; it stems from the heart.
What a simple word "thanks" is!
It is so easy to utter such an expression.
And opportunities to do so abound.
How refreshing is a warm and sincere Thank You to someone who holds a door open for us or picks up something we have dropped!
Hearing that expression can make the job of a store clerk or a waitress at a restaurant or the mailman lighter and more rewarding.
Sending thank-you cards is a convenient way to express gratitude for acts of kindness.
Many of the cards available in stores express the sentiments beautifully.
But would it not be a loving personal touch to add words of appreciation in your own handwriting.
That is why some even prefer to omit a printed card, sending instead a personal note.
Likely, those most deserving of our gratitude are the ones closest to us at home.
Are not a husband's heartfelt expressions of thanks to his wife conducive to a home environment of peace and contentment?
And is not the husband also glad to come home to a warm and appreciative greeting from his wife?
These days, the pressures on marriage are many, and when pressures mount, tempers flare easily.
The one of grateful disposition is ready to make allowances and is quick to overlook and forgive.
For seven days a week a wife may be shopping, washing, preparing meals, cleaning, caring for the children.
A marathon of a job!
Do we show, by deeds as well as in words, that we appreciate her?
Or, with the passing of the years, have we come to take her efforts rather for granted?
Have you asked yourself recently, Are my expressions of appreciation adequate for all that she does to make our home a haven from the harsh world outside?
On the other hand, do those of us who are wives show that we appreciate to the full our husband's efforts under the tough and often discouraging conditions that he faces every day in the working world?
In these days when many wives go out to work, there is extra pressure.
The many household chores have to be crammed into evenings and weekends.
Sometimes one of the casualties is gratitude.
Tired people tend to have short tempers and little time for the courtesies and kindnesses of life.
In such circumstances there has to be a readiness for all in the family to make allowances and be forgiving.
And what about gratitude to our children?
How rewarding it is to watch them grow in body and mind, respond to training and care; to see them apply themselves to their chores because you have taught them that they are part of the family team; to sense their trust and confidence in you; to feel their loving arms around your neck as you kiss them good-night."
Yes, there are plenty of reasons to be grateful to our children.
Therefore parents should look for opportunities to commend their children rather than resort to nagging them about trivialities.
Children too need to be conscious to offer their parents heartfelt expressions of appreciation.
Of course, parents are not perfect, but that is no reason to be ungrateful for what they have done for you.
The love and attention that they have given since your birth cannot be purchased
Outside the family, our colleagues at work and the many who provide services of various kinds all contribute to our well-being.
So we should be grateful for what they do too.
Usually we can show some kindness in return.
It might be as simple as a smile or a warm "thank you."
The main thing is not to be so busy or preoccupied that we neglect to register genuine appreciation.
Show that, quite apart from any payment involved, you value what was done for you and the spirit in which it was done.
Doing so will make others happy, and that is a fine objective to have in life.
Likewise today, how many people are unseeing and ungrateful? Could you be one of them?
A grateful heart adorns the person.
It brings peace and satisfaction to the one who cultivates it.
It enhances the personality.
"Thank you" are two simple words that warm the heart.
So express gratitude generously in both word and deed.


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Xbox 360 » Action » Shooter » Shoot-'Em-Up » Vertical
It's like if Rambo got all of James Bonds tech into Maverick's fighter jet that was made out of paper. The thinking mans 4 player co-op twin-stick action shooter. As deep or as shallow as you like. Get your meta-game on with strategic resource and upgrade management, open world mission selection, and on-the-fly tactical adjustments. Or just shoot, dodge, power-up and get the high score.
Release Date: May 17, 2011