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Legislation tabled this week that would repeal a section of the Criminal Code that bans anal sex seems to be splitting the Conservative caucus.
In the Tory caucus meeting Wednesday, Justice Critic Rob Nicholson spoke in favour of Bill C-32, while rookie MP Garnett Genuis told his colleagues that voting in favour of the bill is not what the Conservative base wants, sources told iPolitics Friday.
Genuis had not responded to an interview request by time of publication. Nicholson's office sent iPolitics the following statement:
"Mr. Nicholson personally supports Bill C-32, which is consistent with Judicial decisions across Canada. We will study the Liberal proposal closely and play a constructive role in the Parliamentary debate."
Justice Minister Jody Wilson-Raybould introduced legislation Tuesday to repeal Section 159 of the Criminal Code of Canada, which establishes anal intercourse as an indictable offence. The provision provides an exception for heterosexual married couples and for any two people 18 years of age or older who both consent to engaging in anal sex.
Someone convicted under Section 159 could be subject to up to 10 years of jail time. The age of consent for other sexual activity in Canada is 16 years, with some exceptions.
Canada's LGBT community has been calling on the government to strike Section 159 for years, describing it as unconstitutional and discriminatory. Courts of appeal in five provinces and at the federal level have ruled the ban violates the Canadian Charter of Rights and Freedoms.
Conversations with several Tory MPs show the government's move to revoke the ban is provoking a split within the Conservative party. Michael Cooper, who serves as justice critic alongside Nicholson, told iPolitics Thursday that he plans to study the Liberal government's bill in more detail but, at first glance, he is "inclined to support the legislation."
"On a preliminary basis, it appears the bill does nothing more than update the Criminal Code by removing language from a section … that has been found to be unconstitutional by multiple appellate courts," he said. "In that context … it really is a housecleaning bill. When we have sections of the Criminal Code that are repeatedly found to be unconstitutional, that's a problem.
"I am against discrimination in all forms and Conservatives stand united in opposition to discrimination on the basis of sexual orientation or gender identity."
Other Conservative MPs feel differently — particularly those in the party's social conservative wing. Brad Trost, who is in the running for the Conservative leadership, confirmed he will be voting against the bill.
The Saskatchewan MP said he recognizes several courts have spoken on the issue but argued the intention of Section 159 is to protect teenagers who are not "fully emotionally mature" from being exploited by adults.
If the Liberals are concerned about discrimination and equality, Trost said, they should raise the age of consent for sexual activity to 18 across the board, and include near-in-age exceptions for 17-year-olds. He added he doesn't understand the government's urgent interest in addressing the issue.
"For the life of me, I just don't understand why this is a legislative priority for the government," he said. "I mean, do they not have an agenda on anything else substantive?"
A report published in June by Egale, a national LGBT charity, says the ban is still in effect in five provinces and the three territories. The report states police have taken advantage of the law's ambiguity and continue to use it to charge Canadian citizens.
"Between 2008 and 2014 in Ontario, 22 people were charged with anal intercourse under Section 159," the report reads.
Other religious and social conservative groups are vocalizing their opposition to Section 159's repeal. Both REAL Women of Canada — a non-profit, pro-family organization — and Charles McVety, a well-known evangelical Christian leader and conservative political activist, said they will be campaigning and contacting MPs to persuade them to oppose the bill. They declined to mention which MPs they would be targeting.
Both McVety and Gwendolyn Landolt, REAL Women's national vice-president, echoed Trost's argument — that Section 159 is about protecting children.
McVety said he'll continue to urge politicians to vote against Bill C-32 but expressed little hope of success.
"The most upsetting part of this is the Conservative party is going to give no real opposition to this bill," he said. "They will allow this bill to be fast-tracked … to be rushed through Parliament without scientific studies being presented to the members so they can make an informed decision, because unfortunately the leadership of the Conservative party drinks from the same trough as the Liberals."
Landolt called the government's move "a knee-jerk reaction" to pressure from the LGBT community. A news release issued Wednesday by the organization said: "Medical evidence does indicate different kinds of psychological or physical harm may attach to different types of intercourse for young persons. Medical experts are not certain at what age sexual preference is established, and many argue that the age is fixed only in the later teen years."
Trost said he couldn't comment on the medical evidence on which REAL Women relies, but said it's a perspective that should be sought out as the bill goes through readings and debates.
"It's something that I think witnesses and doctors … should comment on before we rush this legislation through at all stages," Trost said. "That's the sort of testimony that I would like to hear … and I think that's the sort of testimony that should be included."
While the Conservative party appears divided on the issue, the New Democratic Party is in favour of striking Section 159 from the Criminal Code. It was, in fact, a former NDP member of Parliament who first tried to repeal the ban through a private member's bill in 2011. But Bill C-628 never made it to the first round of debate.
"This is a long overdue reform," said Murray Rankin, the NDP's house leader and justice critic. "I obviously support this initiative — it's an NDP initiative, so people need to know we're 100 per cent behind it. Let's get on with it. It's an equality issue, as the minister has properly said."
However, Rankin said he "expected more" than a "piecemeal" approach following the Liberals' election campaign promise to overhaul problematic sections of the Criminal Code.
"There are so many problems with the Criminal Code — it's such a mess," he said. "But what does the government do? They bring in a section, a section there … rather than the comprehensive code reform which we need.
"What about all those mandatory minimum sentences that they and the NDP spoke out against during the campaign? I haven't seen any action on that. I wish that they would see this in a more comprehensive, holistic way."


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Read below to cook your own Toronto Food Tours Recipes!
Yield: 6 stuffed figs
- 6 medium-sized figs
- 3 oz. soft goat cheese
- 1 Tbsp chopped fresh basil
- 2 tsp lemon zest
- 1 clove garlic, finely minced
- 6 slices prosciutto
- 1/2 cup balsamic vinegar
- 1 Tbsp maple syrup
1. Heat oven to 375°F.
2. Cut off the stems and make an X cut in the top of each fig half way through.
3. In small bowl combine the goat cheese, basil, lemon zest and garlic. Stuff the figs with the goat cheese mixture using a teaspoon. Wrap each fig with a slice of prosciutto.
4. Bake 5-8 minutes or until the figs look soft and release juice.
5. Meanwhile, in small saucepan combine balsamic vinegar and maple syrup. Bring to a boil; reduce to medium and simmer until sauce reduced in half.
6. Drizzle syrup over the figs. You can serve these baked figs warm or cold.
How to Choose Perfectly Ripe Figs
Figs are very fragile, so they are not stored for long. Choose figs with slightly bent stems weary skin, which is a sign of ripeness and rich flavour. Avoid shrunken or squishy figs. They are best stored at room temperature. You can store in the refrigerator for a couple of days.
Serves: 4
- 1 cup balsamic vinegar
- 2 Tbsp honey
- 2 large fresh peaches, with peel, halved and pitted
- 1 tbsp extra virgin olive oil.
- 60 g (2-1/2 oz.) blue cheese, crumbled
- 2 Tbsp chopped toasted pecans
- Garnish : sliced green onions, chopped basil leaves (optional)
- In a saucepan over medium heat, stir together the vinegar and honey. Simmer until the liquid has reduced by half, it should become slightly thicker. Remove from heat and set aside.
- Preheat grill to medium-high heat. Drizzle both sides of cut peaches with olive oil.
- Place peaches cut side down onto the grill and cook for about 5 minutes or until the flesh is toasted.
- Turn peaches over. Brush the tops sides with balsamic glaze, and cook for another 2 to 3 minutes.
- Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
- Sprinkle with crumbled blue cheese and pecans. Sprinkle with green onions and basil if desired. Serve immediately
If peaches are unripe, you can follow steps 1 to 4. Then place on rimmed baking sheet and bake in 350°F oven for 5 to 10 minutes or until peaches are tender. (Test with a paring knife)
Created at Antoine's restaurant in New Orleans in the late 1890's , this popular dish was reportedly named for John D. Rockefeller because it's so rich.
Yield: 4 servings
- 1 dozen oysters in the shell
- 1/3 cup butter, melted
- 1 cup finely chopped spinach
- 1/2 cup finely chopped parsley (mixed with spinach)
- 2 cloves garlic, finely chopped
- 4 slices bacon, cooked crisp and finely chopped
- 1 cup panko breadcrumbs
- 1 cup shredded Swiss cheese
- 2 Tbsp fresh lemon juice
1. Heat oven to 425°F.
2. Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off each oyster.
3. In medium bowl, combine butter, spinach, parsley, garlic and bacon.
4. In small bowl, combine panko crumbs and Swiss cheese; set aside.
5. Arrange the oysters in their half shells on a baking pan. Spoon some of the spinach mixture on each oyster. Top each oyster with panko mixture.
6. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Drizzle lemon juice over the oysters.
- 2 lbs. fresh mussels, scrubbed and beards removed
- 1/3 cup fresh lime juice
- 1 (400 mL) can unsweetened coconut milk
- 1/3 cup dry white wine
- 1-1/2 Tbsp Thai red curry paste
- 1 clove garlic, minced
- 1 Tbsp Asian fish sauce
- 1 tsp sugar
- 2 cups chopped fresh cilantro
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat; boil for 2 minutes. Add mussels. Cover and cook, stirring occasionally, until mussels are opened, about 5 to 8 minutes.
2. Remove from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Mussels 101
- Always buy fresh mussels.
- Look at each mussel before you buy it. Make sure that the shell isn't cracked and it closes tightly.
- Mussels have beards – Pull this out before you cook them. Rinse each mussel under cold water and pull out the beard with a firm tug.
- Store mussels in an unsealed container. Mussels are alive and need to breathe.
- You can not freeze mussels, you should keep them cool prior to cooking. … Store your mussels in a cool (but not freezing) environment. Leave the packaging open, with air vents so that oxygen can flow through the shellfish. Do not soak the mussels in water, as fresh water will quickly kill mussels
- Mussels cook very quickly so stay by the pot when you're cooking. As soon as the shell pops open, they're done. Take each mussel out of the pot as soon as the shell opens. This way, you don't risk overcooking the mussels.
Makes: 4 servings
This bright orange colour and bright flavour distinguish this carrot soup from the ordinary. It is excellent hot or cold
- 2 tbsp canola oil
- 2 tbsp butter
- 1 large onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh ginger root
- 1-1/2 lb. carrots, peeled and cut into ½ inch pieces
- Tbsp orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 carton ( 900 mL) vegetable broth
- 1 can ( 398 mL ) coconut milk
- 1/4 toasted pumpkin seeds
- Heat the oil and butter in a large stock pot over medium heat. Add the onion, celery, garlic and ginger; cook for 4 to 6 minutes, stirring frequently.
- Add the carrots, zest, orange juice and vegetable broth,salt and pepper. Cover and bring to boil over high heat. Reduce heat to medium-low and simmer until carrots are very tender, about 30 minutes.
- In blender or food processor puree soup in batches until smooth. Return to pot. Stir in the coconut milk. Heat over medium heat just until steaming. Ladle soup into bowls and top with pumpkin seeds.
Serves: 6 to 8
- 2 Tbsp canola oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 each yellow and green zucchini, diced
- 1 L low sodium chicken broth
- 2 cups water
- 2 bay leaves
- 1/2 cup rice or orzo pasta
- 3 eggs ( room temperature)
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 2 Tbsp finely chopped chives
- In large pot, heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring frequently. Add zucchini and cook an additional 3 minutes or until vegetables softened.
- Add the chicken broth, water, bay leaves and rice. Bring to boil over high heat. Reduce heat to medium-low and simmer uncovered, for approximately 15 to 20 minutes until tender.
- While the soup is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until frothy in a small bowl. Add the lemon zest and lemon juice in a steady stream while continuing to whisk.
- Turn off the heat on the soup. Ladle about 1 cup or broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to hot broth.
- Stir the egg-mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.
- Adjust your seasoning with salt and freshly ground pepper.
- Remove bay leaves. Ladle soup into bowls and top with lemon slices and chopped chives.
Serves: 4 to 6
- 1 bunch broccoli
- 3 Tbsp canola oil
- 1onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 garlic cloves, minced
- 1-1/2 tsp salt
- ½ tsp freshly ground black pepper
- 3 Tbsp all-purpose flour
- 900 mL no-salt vegetable broth
- 2 cups 2% milk
- 1/2 cup 18% cream
- 1-1/2 cups shredded aged Cheddar cheese, plus more for garnish (optional)
- 2 Tbsp chopped fresh chives
1. Trim and finely chop broccoli, keeping stems and florets separate ( you should have 6 cups)
2. Heat oil in a large Dutch oven over medium heat. Add broccoli stems, onion, carrots, and celery. Cook, stirring occasionally, until stems begin to soften, about 5 to 7 minutes. Add garlic, salt and pepper and cook 2 minutes. Add flour and cook for 1 minute.
3. Gradually stir in broth and milk Bring to a boil, then reduce heat to medium –low. Simmer until stems are fork-tender, about 4 minutes then add florets and simmer until tender, about an additional 5 minutes. Remove from heat.
4. Puree soup with immersion blender until smooth. Return pot to heat, reduce to low and add cream and stir in cheese; stir until cheese melts. Ladle into bowls and top with additional cheese if desired and chives.
Makes: 6 servings
- 6 slices bacon, cut into 1/2 – inch pieces
- 2 celery ribs, finely chopped
- 1 large onion, finely chopped
- 2 cans (5 oz/142 g) chopped clams
- 1 bottle (236 mL) clam juice
- 1 cup vegetable broth
- 3 small potatoes, peeled and cubed
- 1 bay leaf
- 1 Tbsp chopped fresh thyme leaves
- 2 Tbsp cornstarch
- 1 L (35%) whipping cream
- 2 Tbsp each chopped fresh chives and fresh parsley
1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside.
2. Add celery and onion to the drippings and cook 3 to 5 minutes until tender. Stir in clams, clam juice, broth, potatoes, bay leaf and thyme. Bring to a boil, reduce heat; simmer uncovered, for 15-20 minutes or until potatoes are tender.
3. In a small bowl, combine cornstarch with 1/4 cup water. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Stir in cream; heat through (do not boil). Crumble the cooked bacon sprinkle over each serving with chives and parsley.
If you want to use fresh clams (2.25 kg fresh littleneck clams)
Scrub clams; discard any clams that do not close when tapped. In Dutch oven or large heavy-bottomed saucepan, bring clams and 1 cup water to boil over high heat. Reduce heat to medium, cover and cook until clams have opened, about 10 minutes. Discard any clams that do not open. Using slotted spoon, remove remaining
clams to bowl. Set aside.
Serves: 6 to 8
Gazpacho, a cool Spanish soup filled with vegetables, is ideal for the hot summer months.
- 4 medium tomatoes, peeled and chopped
- 1 seedless cucumber, unpeeled
- 1 medium onion chopped
- 1 each red and green pepper, chopped
- 1 clove garlic, crushed
- 1 medium onion, chopped
- 3 cups cold vegetable stock
- 1 cup passata ( strained tomatoes)
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 1/2 tsp Worcestershire sauce
- Salt and pepper to taste
- 2 cups croutons
- 2 green onions, chopped
- Process all ingredients until vegetables turn to liquid, or if you prefer a chunky gazpacho, chop in the blender to desired texture. Taste and adjust seasoning.
- Pour into large bowl; cover and chill thoroughly at least 3 hours or up to 12 hours.
- Pour into individual bowls and garnish each with croutons and sliced green onions.
How to Peel Tomatoes in Boiling Water
- Place a pot of water on the stove and bring it to a boil. Then drop the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of ice water.
- Let the tomatoes sit in the ice bath for 5 minutes. Remove from water and peel the skins off with your hands.
Yield: 4 servings
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 4 cups sliced exotic mushrooms ( such as oyster, shitake, enoki)
- 3 cups sliced white or cremini mushrooms
- 1/2 tsp dried thyme
- 5 cups vegetable or vegetable broth
- 1 cup 10% cream or milk
1. In large pot over medium heat add oil. Add onion, carrot, celery; cook for 5
minutes stirring frequently.
2. Stir in exotic mushrooms and white mushrooms, thyme; cook stirring often for
about 20 minutes or until mushrooms start to turn golden and no liquid remains.
3. Stir in vegetable broth. Cover and bring to boil over high heat. Reduce heat to
medium-low and simmer for 15 to 20 minutes.
4. In blender or food processor, puree soup in batches until smooth. Return to pot.
Stir in cream. Heat over medium heat just until steaming.
TIP: Special Extra
Garnish mushroom soup with a drizzle of truffle oil and toasted pepitas, or finely
chopped chives.
Yield: 4-6 Servings
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 1 tablespoon olive oil, plus more for drizzling
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 garlic cloves, minced
- 1 Tbsp curry powder
- Freshly ground black pepper, to taste
- 4 cups chicken or vegetable broth
- 1/4 cup maple syrup
- Freshly ground black pepper, to taste
1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 tsp each). Rub the oil over the inside of the squash and sprinkle it with salt
and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until its cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in large pot heat olive oil over medium heat. Add onions, carrots and celery and cook 5 minutes stirring frequently. Add the garlic and curry powder cook until fragrant, about 1 minute, stirring frequently. Stir in the squash, and vegetable broth. Cover and bring to boil over high heat. Reduce heat to medium-low and simmer about 15 to 20 minutes.
4. In blender or food processor puree soup in batches until smooth. Return to pot. Stir in maple syrup. Add freshly ground pepper. Ladle soup into bowls.
Serves: 6
Candied Walnuts or Pecans
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 16 ounces walnuts or pecans (about four cups)
- 1 egg white
- 1/2 tsp egg white
- 1 tsp water
Orange Dressing
- 1/4 cup olive oil
- 1 clove garlic
- 2 tbsp maple syrup
- 1 tsp maple mustard
- 2 tbsp apple cider vinegar
- Salt and pepper, to taste
- 6 to 8 cups arugula
- 4 celery stalks, diced
- 1 Granny Smith apple, halved, cored, diced
- 1 tsp orange zest
- 1/4 cup freshly squeezed orange juice
- 1-1/2 cups red grapes, halved
- 1/2 cup candied walnuts
Candied Walnuts/Pecans:
- Heat oven to 300°F. Line a large baking sheet with parchment paper; set aside.
- In medium bowl, add sugars, cinnamon and salt. Whisk until combined. Set aside.
- In a large bowl, whisk the egg white, vanilla and water together until frothy. Add the nuts and toss until well coated. Add the sugar and cinnamon mixture and toss until nuts are coated.
- Spread the nuts in a single layer on prepared baking sheet. Bake for 30 to 40 minutes. Stirring every 15 minutes.
- Remove from oven and let the nuts cool on the baking sheet. When completely cool, store in airtight container for up to one month.
- In small bowl whisk together olive oil, garlic, mustard, maple syrup, apple cider vinegar. Adjust seasoning with salt and pepper to taste.
In large bowl combine arugula, celery, apple, zest, orange juice and grapes Drizzle dressing over salad; toss well. Top with candied walnuts
Legend has it that chef Caesar Cardini invented his namesake salad in the 1920's.
Yield: 4 servings
- 6 Tbsp finely grated Parmesan cheese, divided
- 4 cups chopped kale, tough stems discarded
- 1/4 cup cooked, chopped bacon
- 1 cup croutons (see below)
- 2 cloves garlic, chopped
- 2 tsp each fresh lemon juice and Dijon mustard
- 1 tsp capers
- 2 egg yolks
- 1/3 cup olive oil
- Salt and freshly ground black pepper, to taste
1. Heat oven to 400°F. Spoon 1 Tbsp cheese each into 4 mounds, 3 inches
apart, on baking sheet, sprayed with cooking spray, flatten slightly. Bake 6
minor until golden brown. Remove to wire racks; cool.
2. In small bowl, stir together garlic, lemon juice, mustard, capers and egg yolks.
Slowly whisk in olive oil. Season to taste with salt and pepper.
3. Toss kale with dressing. Top with croutons, Parmesan tuile and remaining
Parmesan cheese.
Make Your Own Croutons
1. Use any kind of dense bread, such as sourdough, multigrain or rye. Day-old bread is preferable. One slice should yield 3/4 croutons.
2. Cut bread into 1/2 inch thick slices. Trim off crusts. Brush lightly with olive oil and ground pepper. Cut bread into 1/2 inch cubes. Arrange on rimmed baking sheet. Bake in 350°F oven for 15-18 minutes or until golden and crisp, stirring once or twice.
3. Let croutons cool; store in airtight container for up to 1 week.
Summer 2019 – Maritime Lobster Feast Dinners
The secret to a great potato salad is to drizzle with oil, pickle juice or vinegar while the cooked potatoes are still hot!
Serves 4 to 6
- 6 medium potatoes, peeled and diced into 1/2 inch pieces
- 2 Tbsp canola oil and dill pickle juice
- 1 small onion, chopped
- 4 green onions, chopped
- 1/2 cup chopped celery
- 4 hard cooked eggs
- 2 cornichons or 1 small dill pickle, minced
- 3/4 cup mayonnaise
- 1 to 2 Tbsp Dijon mustard (regular or grainy)
- 1/2 tsp celery salt
- Salt and pepper to taste
- Garnish sliced radishes, parsley sprigs and smoked paprika
- Boil potatoes in lightly salted water until tender but still quite firm, about 10 to 12 mintues.Drain and place in bowl and combine with the oil and pickle juice while still hot.
- Add onions, celery and two of the eggs (cut up). Combine the mayonnaise and mustard, celery salt in small bowl. Add enough to coat the potatoes. Season with salt and pepper. mixing thoroughly ; cover and refrigerate for about 2 hours.
- Spoon into serving bowl. Slice remaining eggs. Garnish salad with eggs, radishes and parsley. ( remember to bring to room temperature to serve)
Waxy potatoes are best for this salad. Choose any shape, red or white, when they are new, but with older potatoes, pick the red round varieties. I like to use Yukon Gold potatoes for my potato salad.
Serves: 6 to 8
- 1/2 cup light or regular mayonnaise
- 1/3 cup light or regular sour cream
- 2 Tbsp canola oil
- 2 Tbsp buttermilk or plain yogurt
- 2 tsp Dijon mustard
- 1/4 tsp celery seeds
- Salt and pepper to taste
- 6 cups very finely shredded green cabbage
- 2 cups very finely shredded red cabbage
- 1 cup diced or shredded carrots
- 1/2 cup very thinly sliced radishes
- 1 green onion, thinly sliced
- 1/4 cup minced flat leaf parsley
- In large bowl, whisk together the mayonnaise, sour cream, oil, buttermilk, mustard, celery seeds, salt and pepper. (make ahead- store in an air-tight container in the refrigerator for up to 4 days)
- To the dressing, add the green and red cabbage, carrots, radishes, green onion and parsley. Toss well. Cover and refrigerate for up to 4 hours
Add other fresh herbs for extra flavour to your coleslaw, 1 Tbsp chopped fresh dill is a great addition to the salad
Yield: 4 servings
- 2 medium English cucumbers
- 1 lb/500 g asparagus
- 1/2 cup olive oil
- 1 Tbsp grainy mustard
- 1 tsp Dijon mustard
- 1/4 cup lemon juice
- 2 cups arugula
- 4 radishes, cut into matchstick pieces
1. Using a mandolin slicer or vegetable peeler (please be careful because mandolins are sharp), cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. Shape largest cucumber slices into 4 rings and secure with a toothpick.
2. Stand cucumber rings upright on 4 serving plates. Place rings in refrigerator until serving the salad.
3. Break off woody ends from the asparagus. Cut tips and blanch for 1 minute. Set tips aside. Using a vegetable peeler shave the remaining stalks into ribbons.
4. Make vinaigrette; whisk together olive oil, mustards and lemon juice. Blend well. Taste and adjust seasoning with salt and freshly ground pepper.
5. In large bowl toss arugula, asparagus ribbons, and radishes with vinaigrette.
6. Fill each cucumber ring evenly with mixed greens; stand 3 asparagus tips up in the salad.
Yield: 4 servings
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp Kozliks mustard vinaigrette
- 2 tsp honey
- 1/4 tsp each salt and pepper
- 2 navel oranges
- Half bulb fennel, trimmed, cored and thinly sliced
- 4 cups baby arugula
- 1/4 cup pomegranate seeds
1. In small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Set aside.
2. Working in separate bowl, cut off rind and outer membrane of oranges, cut between membranes and pulp to release sections into bowl.
3. To assemble; Place 1 cup arugula on plate top with fennel slices, orange segments then drizzle with dressing. Garnish salad with pomegranate seeds.
Yield: 4 servings
- 1 lb. carrots
- 1/4 cup butter
- 2 Tbsp canola oil
- 1/4 cup honey
- 1 tsp smoked paprika
1. Peel and cut carrots into 2-inch pieces and 1/2 inch wide sticks.
2. Bring large pot of water to boil; add carrots and cook for 2 minutes. Remove carrots from boiling water; immediately drain under cold water then plunge into an ice bath. Drain thoroughly.
3. In large non-stick skillet over medium heat add butter and oil. Add carrots, honey and smoked paprika. Cook stirring occasionally until carrots are glazed with the thickened sauce about 4 to 5 minutes.
Yield: Makes 4 servings
- 1 cup orzo
- 2 Tbsp olive oil
- 1 cup thinly sliced red bell pepper
- 1/2 lb. asparagus ends trimmed , cut into thirds
- 1/4 cup chopped fresh Italian parsley
- 2 Tbsp lemon zest
1. Cook orzo according to package directions. Drain, rinse and toss with 1 Tbsp
olive oil.
2. Meanwhile, heat remaining 1 Tbsp olive oil in non-stick skillet. Add peppers and
asparagus; cook 3 to 5 minute, stirring often.
3. Add warm pepper mixture to orzo; then add herbs and lemon zest.
4. Serve immediately.
Yield: 4 servings
- 12 carrots, peeled
- 3 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp butter
- 2 Tbsp minced fresh dill
1. Heat oven to 400°F.
2. Cut carrots into quarters and cut into sixths depending on the size, then into 2-inch lengths.
3. Toss the carrots in a bowl with the olive oil, salt and pepper. Spread in an even layer on a sheet pan covered with foil and place in oven for 20-25 minutes, until browned and tender.
4. Toss the carrots with butter and dill, season to taste, and serve.
Yield: 4 servings
- 1-1/2 lbs. Yukon Gold potatoes, peeled and cut lengthwise into quarters
- 1/2 tsp salt
- 2 Tbsp butter, melted
- 2 Tbsp Kozlik's Triple Crunch mustard
- 1/2 cup cream or milk
- Salt and pepper
1. Cover potatoes with cold, salted water in medium saucepan. Bring to boil on high heat; reduce heat to medium low and simmer for 15 to 20 minutes or until you can easily poke through the potatoes with a fork.
2. Drain potatoes and mash with a potato masher. Add butter, mustard and cream. Don't over-beat the potatoes or the mashed potatoes will end up gluey.
3. Add salt and pepper to taste.
Always put potatoes in cold water to start, and then bring to a boil. That way the potatoes cook more evenly. Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they are perfect for baking or French Fries. Use Yukon Golds for the most perfectly creamy, buttery mashed potatoes.
Serves 4 to 6
- 2 cups cherry tomatoes ( 1 pint)
- 2 Tbsp olive oil, divided
- Kosher salt, pepper
- 1 lb. (500 g) mixed mushrooms ( brown, cremini, oyster, shitake), sliced
- 1 Tbsp chopped fresh thyme leaves
- 1/2 lb. (225 g) orzo pasta
- 1/4 chopped fresh Italian parsley
- In large skillet, heat 1 Tbsp olive oil over medium heat. Add cherry tomatoes; cook until most of the tomatoes burst, 6 to 7 minutes, stirring occasionally. Remove to bowl.
- Add remaining oil to skillet and heat over medium heat. Add mushrooms and thyme; cook, stirring occasionally until mushrooms are lightly browned, 9 to 12 minutes.
- Meanwhile, in a pot of salted water, cook orzo pasta10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking. Drain orzo in a colander.
- Add orzo and tomatoes to mushrooms; heat over medium heat 2 to 3 minutes until warmed. To serve; sprinkle with parsley.
Makes 6 to 8 servings
- 1 Spanish onion, peeled and thinly sliced
- Parsley and thyme sprigs
- 3 bay leaves
- 1 kg beef cheeks, trimmed and cut into large pieces
- 1 bottle (750 mL) red wine
- 2 tbsp brandy
- 2 tbsp canola oil
- 2 tbsp butter
- 4 oz bacon, cut in strips ( about 6 slices)
- 24 small whole pearl onions, peeled
- 500 g button mushrooms, quartered
- ¼ cup all-purpose flour
- 1-1/2 cups beef stock
- 1 garlic clove, peeled and crushed
- 1 bouquet garni (celery stalk, parsley sprig, thyme sprig & bay leaf tied together)
- Salt & pepper
- Place some of the onions in bottom of large glass bowl with a little parsley, thyme and bay leave; top with some of the beef cheeks. Repeat layers. Whisk together wine, brandy and oil; pour over beef mixture. Cover and refrigerate for at least 4 and up to 24 hours.
- Melt butter in Dutch oven over medium. Add bacon and fry until golden brown. Remove with slotted spoon and set aside. Add onions and fry until lightly golden on all sides; remove and set aside. Add mushrooms and fry until lightly golden on all sides; remove and set aside.
- Remove pieces of beef from marinade; strain marinade and set aside. Dry pieces of beef on paper towel; add to pan in batches, frying over medium-high heat, until well browned on all sides. Sprinkle with flour and cook, stirring, for 1 minute. Gradually add strained marinade, stock, garlic and bouquet garni. Add a pinch each of salt and pepper; cover and simmer over medium-low heat until fork-tender, for about 2 hours, stirring and skimming occasionally. Skim off any fat from the surface of the cooking liquid.
- Add onions and mushrooms; cover and simmer for 30 minutes, or until beef is tender. Discard bouquet garni; adjust seasoning with salt and pepper.
Makes: 6 servings
- 3 lb/1.5 kg beef cheeks ( 4 large or 6 small beef cheeks)
- 3 Tbsp canola oil, divided
- 1 onion, chopped
- 1 celery rib, diced ( about 1 cup)
- 1 carrot, diced (about 3/4 cup)
- 4 garlic cloves, minced
- 2 Tbsp chopped fresh thyme leaves
- 3 dried bay leaves
- 1 cup beef stock
- 2 cups red wine ( suggest Merlot, Cabernet Sauvignon)
- 2 tsp salt
- 1 tsp freshly ground black pepper
1. Prepare the beef cheeks; cut off any large fatty membrane. Pat dry then sprinkle with salt and black pepper to season the beef cheeks all over.
2. Heat 2 Tbsp oil in large heavy skillet over medium-high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove the beef cheeks onto a plate; loosely cover with foil to keep warm.
3. Heat the remaining the oil. Add onion, celery and carrot; cook 3-5 minutes until tender. Add garlic and cook an additional minute.
4. Place beef cheeks into a 2 L oven proof casserole. Add vegetables and scrape the brown bits off the bottom of the skillet. Add bay leaves, beef stock, wine, salt and pepper.
5. Put lid and cook in 325°F oven for 3 – 3-1/2 hours until the cheeks are very tender. Turn at least once during cooking.
6. Remove the beef cheeks and discard the bay leaves, bring the sauce to simmer over medium heat and simmer until it turns a dark brown colour and reduces by about 1/4 to a gravy consistency – about 3 to 5 minutes. Adjust the seasoning
with salt and pepper.
Serves: 4
- 4 boneless , skinless chicken breasts halves (about 6 oz each)
- 1/2 cup fresh goat cheese (about 4 oz)
- 1 clove garlic, minced
- 2 green onions thinly sliced
- 1 Tbsp each : fresh tarragon, basil, parsley, thyme, chopped
- Salt and pepper
- Pound chicken breasts between sheets of plastic wrap to 1/4 inch (5 cm) thickness. Place breasts smooth side down on work surface.
- Combine goat cheese, garlic, onions and fresh herbs in small bowl. Divide cream cheese mixture and spread over the chicken breasts.
- Roll up, tucking in sides, secure with toothpicks. Sprinkle rolls lightly with salt and pepper.
- Place in 6 cup muffin tin and bake in 350°F oven for 20-25 minutes or until chicken reaches 170°F. (77°C) Remove chicken from oven, transfer to cutting board and let rest 2 to 3 minutes.
Yield: 4 servings
- 1 pork tenderloin ( 3/4 lb)
- 2 Tbsp canola oil, divided
- 1/8 tsp salt and freshly ground pepper
- 1/2 cup vegetable stock
- 1/4 cup blackberry sauce
- 1 cup chicken stock
- 1/2 cup blackberry jam
- 2 Tbsp brandy
1. Heat oven to 375°F.
2. Trim any fat from pork. Rub pork tenderloin with 1 Tbsp oil; sprinkle with salt and pepper. In large non-skillet, heat remaining oil. Sear pork all over about 5 minutes. Place on rack on rimmed foil-lined baking sheet. Bake 10-12 minutes, or until pork tenderloin reaches 145°F. (should still have a hint of pink) Remove pork from oven; tent with foil and let rest for a few minutes.
3. Deglaze skillet with chicken stock; bring to boil on high while you stir and scrape the browned bits until they dissolve into the sauce. Add blackberry jam and brandy; simmer for about 10 minutes to reduce the sauce Keep warm as the pork finishes cooking.
4. Slice the pork to serve. Place 3 to 4 pork slices, topped with blackberry sauce.
Yield: 4 -6 servings
- 6 boneless, skinless chicken thighs
- 3/4 cup quinoa, rinsed
- 1 Tbsp canola oil
- 1 cup each chopped onion, carrots and celery
- 100 g chorizo finely chopped
- 1 tsp each dried rosemary and thyme
- 6 slices of prosciutto
1. Heat oven to 350°F.
2. Cover each chicken thigh with plastic wrap and gently pound out into an even thickness. You don't need a lot of force. Just gently pound chicken thighs so they are in an even shape.
3. Meanwhile, bring 1-1/2 cups water to a boil over high heat. Add quinoa; reduce heat to medium-low and cook 10-12 minutes until water is absorbed. Set the quinoa aside to cool.
4. In large non-stick skillet heat oil over medium heat. Add onion, carrots, celery and chorizo; cook for 5 minutes.
5. Transfer quinoa to large bowl and stir in vegetable mixture, rosemary and thyme. Mix well to combine.
6. Stuff each boneless chicken thigh with about 3 Tbsp quinoa mixture and roll up. Wrap one slice of prosciutto around each chicken thigh. Place in 6 cup muffin tin and bake 20-25 minutes or until chicken reaches 170°F. Remove chicken from oven, transfer to cutting board and let rest 2 to 3 minutes. Serve with orzo and carrot side dishes.
Makes: 4 servings
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 Tbsp Dijon mustard
- 2 Tbsp honey or maple syrup
- 1 clove garlic, minced
- 4 pieces salmon ( 6 oz each with skin on)
- Salt and pepper to taste
- Heat oven to 425°F.
- In small bowl mix together olive oil, lemon juice, zest, mustard, honey and garlic.
- Put salmon skin side down on parchment lined baking sheet and spoon mustard glaze over each piece of fish
- Bake until salmon is just cooked through about 10 minutes ( or until a paring knife is inserted in the centre and comes out warm to touch)
- Serve salmon with our recipe for Pineapple Salsa.
Yield: 4 servings
- 2 duck breasts, 400 g each
- 2 Tbsp canola oil, divided
- 1/8 tsp salt and freshly ground pepper
- 1/2 cup vegetable stock
- 1/2 cup blackberry jam
- 1 cup chicken stock
- 1/2 cup blackberry jam
- 2 Tbsp brandy
- Heat oven to 400°F.
- Line a baking sheet with foil. Place duck breasts skin-side up on cutting board. Using a sharp knife tip, score skin. Heat a large non-stick skillet over medium. Place duck skin-side down in pan. Cook until skin is golden and crisp, draining fat occasionally into a small bowl, 8 to 10 minutes. Reduce heat if browning too quickly. Transfer duck, side skin up to prepared sheet. Bake in centre of oven until medium – rare, 10 to 12 minutes. Remove and loosely cover with foil to keep warm.
- Deglaze skillet with chicken stock; bring to boil on high while you stir and scrape the browned bits until they dissolve into the sauce. Add blackberry jam and brandy; simmer for about 10 minutes to reduce the sauce Keep warm as the duck finishes cooking.
- Slice the duck to serve. Place 3 to 4 duck slices, topped with blackberry sauce.
Makes: 4 servings
- 1 lb.(500 g) flank steak
- 1/2 cup ground dark roast coffee
- 1 tbsp cocoa
- 1 tsp brown sugar
- 1/2 tsp each chili powder, cayenne pepper, paprika
- 1 tbsp olive oil
- 1 tsp kosher salt
- In small bowl combine all the dry ingredients; mix well.
- Rub the flank steak with olive oil and salt. Massage the cocoa rub into the steak on both sides. The steak should be completely coated with no red parts showing.
- Preheat grill or grill pan to medium high. Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125°F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
- Thinly slice the steak against the grain.
Yield: 6 servings
- 6 cups peeled, cored and sliced apples (see note below)
- 1/2 cup sugar or liquid honey
- 2 tsp lemon juice
- 2 tbsp water
- 1 cup large flake oatmeal
- 1/3 cup crushed ginger cookies
- 1 tsp ground ginger
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter, grated
- Heat oven to 350°F.
- Toss apples with sugar, lemon juice and water. Pour into a 9-inch square baking dish.
- Mix oatmeal, crushed ginger cookies, flour and sugar in a separate bowl. Add butter into the oat mixture until the mixture resembles coarse crumbs. Spread over the apple to the edges of the baking dish. Pat the topping gently until even.
- Bake in oven until golden brown and sides are bubbling, about 35- 40 minutes.
The Best Apples
Tart, firm cooking apples that hold their shape include Spy, Cortland, Crispin, Ida Red, Spartan and Granny Smith
Sweet Apples that hold their flavour when baked include Fuji, Ambrosia, Golden Delicious, Pink Lady and Honey Crisp
A combination of tart and sweet varieties adds depth of flavour to baked apple desserts
(Information from Food & Drink Autumn 2019)
Yield: 6-8 servings
- 4 eggs
- 3/4 cup packed brown sugar
- 1 tsp ground allspice
- 1tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 Tbsp melted butter
- 1 tsp vanilla extract
- 2 cups 2% milk
- 4 cups French or Italian bread, cubed
- 1 large apple ( Gala, Empire),peeled and chopped
- 1/2 cup golden raisins
1. Heat oven to 375°F. Butter an 11X7- inch glass baking dish.
2. In large bowl, whisk together eggs, sugar, spices, butter and vanilla extract until well blended. Whisk in milk.
3. Add bread cubes, apple and raisin and toss until bread is evenly coated with milk mixture. Spread evenly into prepared pan.
4. Bake 40-45 minutes or until golden brown, edges are puffed and a knife inserted in the centre comes out clean. Let cool slightly and serve warm.
Choose dense bread, rather than a fluffy one, for the best texture in your bread pudding.
Serve with whipping cream flavoured with maple syrup.
In large bowl, whip cream until stiff peaks are just about to form. Beat in 2 Tbsp maple syrup until peaks form. Make sure not to over-beat, cream will the butter-like.
Yield: 4 to 6 serving
- 4 to 6 Bosc or Anjou pears
- 1-1/2 cups red wine
- 1/2 cup water
- 1/2 cup sugar
- 1-1/2 tsp each cinnamon and nutmeg
- 1/2 tsp cloves
- Vanilla ice cream or crème fraiche
- Fresh mint leaves
- 1/2 cup crushed gingersnap cookies
1. Heat oven to 375°F.
2. Core the pears with an apple corer and score the outside of the pear lengthwise in several spots ( this allows the red wine to penetrate the pear)
3. Combine the red wine, water, sugar, spices in medium bowl. Pour into a 13 X 9- inch pan or 8 cup casserole dish. Place pears cut side down in pan.
4. Cover the pan with parchment paper, then aluminum foil.
5. Bake 30-40 minutes or until pears are tender and easily poked through with a paring knife.
6. Remove pears from pan and cool on a cookie rack.
7. In medium saucepan bring the wine sauce to a rolling simmer and cook until the liquid has been reduced by half.
8. To assemble: Place one pear into a shallow bowl. Pour stream of sauce over the ear. Place one scoop of ice cream in hollow of pear. Garnish with fresh mint leaves and crushed cookies.
Makes: 12 servings
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup canola oil
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin
- 1/3 cup chopped pecans or walnuts
- 1 pkg (250 g) cream cheese, softened
- 1/4 cup butter, softened
- 1/2 tsp vanilla extract
- 1 cup icing sugar
- Heat oven to 350°F.
- Combine the first 5 ingredients. Whisk eggs and oil in large bowl until blended. Add sugar, mix well. Stir in pumpkin.
- Gradually add flour mixture, mixing well after each addition. Stir in nuts.
- Pour into parchment line 9 –inch(23 cm) square baking pan.
- Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Let cool cake in pan 10 minutes. Remove cake from pan and let cool completely.
- In medium bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake.
(Make ahead: Cover loosely and refrigerate for up to 1 day)
Serves: 4 to 6
- 1 lb (500 g) rhubarb stalks, trimmed and sliced into 1/2 inch pieces
- 1 lb. (500 g) strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1 Tbsp lemon juice
- 3/4 cup large flake oatmeal (do not use instant or quick cooking oats)
- 1/2 cup crushed ginger snap cookies
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/3 cup cold butter, cubed
1. In large bowl combine rhubarb, strawberries, sugar, cornstarch and lemon juice. Stir until fruit is evenly coated with sugar mixture. Transfer fruit mixture to 2 L baking dish or 8 inch square pan.
2. In bowl combine oatmeal, crushed cookies, flour, brown sugar and cinnamon. Cut in butter until crumbly.
3. Bake in 350°F (180°C) oven for 30 -35 minutes or until topping is golden brown and fruit is tender.
- 2-1/2 cups all-purpose flour
- 1/4 cup sugar
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1-1/2 cups whipping cream (35% M.F.)
- 2 Tbsp maple syrup
- 4 cups sliced strawberries
- 1 Tbsp icing sugar
- 10-12 whole strawberries
- Heat oven to 425°F. Line a 15X10-inch (40X25 cm) rimmed baking sheet with parchment paper; set aside.
- In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in butter with pastry blender or two knives until mixture looks like coarse crumbs ( size of peas) ( see note below)
- Add buttermilk; stir with fork to make light and soft dough. Gather into a ball.
- Roll or pat dough to 3/4 inch thickness. Cut into 3 inch rounds.
- Place on baking sheet; bake 10 to 12 minutes or until golden brown.
- In bowl, whip cream with maple syrup to soft peaks. Split each biscuit and spread with whipping cream, then strawberries. Top with top of biscuit, spread with 1 Tbsp whipped cream, top with berry. Dust with icing sugar just before serving.
TIP: Place butter in freezer and use box grater to grate butter into the dry ingredients to make extra fluffy biscuits.
Brush the scones with buttermilk and sprinkle with sugar before baking
- 1 cup pitted dates, chopped
- 1 tsp baking soda
- 1-1/4 cups boiling water
- 1/4 cup butter softened
- 1/4 cup granulated sugar
- 2 eggs
- 1-1/2 tsp vanilla extract., divided
- 1-1/3 cups all-purpose flour
- 2-1/2 tsp baking powder
- 1/2 tsp salt
- 1-1/4 cups brown sugar, lightly packed
- 2/3 cup whipping cream
- 1/2 cup butter, diced
- 2 tbsp dark rum
- Line a 8-inch square baking pan with parchment paper.
- Place the dates in a bowl and add the baking soda. Pour over boiling water and let the dates stand.
- Beat the butter and granulated sugar until light and fluffy, then add eggs one at a time, add 1/2 tsp vanilla. Combine the flour, baking powder and salt; add to the butter mixture. Stir in dates and water.
- Pour the batter into prepared pan and bake at 350°F (180°C) for 30 minutes or until a skewer inserted in the centre comes out clean.
- While the cake is baking, bring the brown sugar, cream and butter to a boil over high heat in saucepan. Reduce the heat and simmer for 5 minutes. Remove from heat and add the remaining vanilla and rum ( you should have about 2 cups sauce)
- Pour 1/2 cup sauce over the warm cake and let stand for 2 to 3 minutes to allow the sauce to soak in. Cut into squares and serve with remaining warm sauce.
TIP: Packaged pitted whole dates are the best choice for this dessert. This pudding is delicious served with thick yogurt or crème fraiche. It also reheats well.
- 1 cup Guinness
- 1 cup butter
- 75 grams cocoa powder
- 1-3/4 cups granulated sugar
- 2/3 cup sour cream
- 2 eggs
- 1 tbsp vanilla extract
- 1-1/4 cups all-purpose flour ( 275 grams)
- 2-1/2 tsp baking soda
- 1 pkg cream cheese ( 250 g), softened
- 150 grams icing sugar
- Cream or Bailey's Irish cream – 2-4 tbsp (enough to make a spreadable consistency)
- Heat oven to 350°F and spray with non-stick cooking spray a 9 inch (23 cm) spring form pan. If desired line bottom of spring form pan with parchment paper
- Pour Guinness into large saucepan, add butter and heat over medium heat until butter is melted. Whisk in cocoa and sugar.
- Beat the sour cream, eggs and vanilla and pour into chocolate mixture.
- In small bowl mix together the flour and baking soda. Add to mixture.
- Pour the cake batter into spring form pan and bake 40 -50 minutes. (test with cake tester in the centre) Leave to cool completely in pan on a cooling rack, as it is quite a damp cake..
- Beat cream cheese with mixer in bowl. Add icing sugar and enough cream to make a spreadable icing. Ice the top of the cake so it resembles the frothy top of the famous pint
Makes: 16 bars
140 g dark chocolate, chopped (1-1/2 cups)
1/2 cup unsalted butter, cubed
3/4 cup granulated sugar
1/4 cup maple syrup
3 eggs
3/4 cup all-purpose flour
1/4 tsp sea salt
Maple Glaze:
1 Tbsp maple syrup
1/4 tsp maple extract
1/3 cup icing sugar
Flaked sea salt
1. Heat oven to 350°F, then line an 8X8 inch baking pan with parchment
2. Combine chocolate and butter in medium bowl. Melt over saucepan of simmering water stirring occasionally until melted about 6 minutes. Remove from heat. Whisk in sugar and maple syrup
3. Whisk in eggs, one at a time. Gradually stir in flour and salt until just combined. Spread batter in prepared pan, smoothing top.
4. Bake until a toothpick inserted in the centre comes out almost clean with a few crumbs clinging about 22 to 25 min. remove pan to a rack and let cool slightly.
1. Whisk maple syrup, maple extract and icing sugar in a small bowl, adding water 1/4 tsp a time, if needed, to make a smooth, pourable glaze. Drizzle over top of brownies. Sprinkle with flaked sea salt.
2. Let cool completely before cutting into 16 squares.
- 1 Tbsp butter
- 2 Tbsp canola oil
- 5 cups (approximately) mixed mushrooms ( shiitake, cremini, oyster, white), halved/sliced
- 2 sprigs fresh thyme
- 2 garlic cloves, minced
- 1 cups 10% cream
- 1 cup vegetable stock
- 1 Tbsp cornstarch
- 1 to 2 Tbsp fresh lemon juice
- 2 Tbsp brandy
- Salt and pepper
- In large saucepan heat butter and oil over medium heat; cook mushrooms for 5 to 7 minutes or until golden brown.
- Add garlic and thyme; cook an additional minute.
- Pour in the cream and milk and allow to simmer gently for 5 to 10 minutes until cooked through. Combine cornstarch with 2 tbsp water; add to sauce and continue cooking for 3 to 5 minutes or until the sauce has thickened.
- Add the brandy. Season with lemon, salt and pepper.
Serve this salsa with fish such as salmon fillets, tuna or swordfish
Makes: 2 cups
- 1 cup diced pineapple
- 1/2 cup diced red pepper
- 1/2 cup diced English cucumber
- 1/4 cup finely chopped red onion
- 1 jalapeño, minced
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp lime juice
- 1/4 tsp ground cumin
- Salt and pepper, to taste
- In medium bowl, combine all ingredients
- Let stand for 30 minutes to allow flavours to develop.
Use 1 Tbsp finely chopped fresh mint (such as spearmint or pineapple mint) in place of cilantro
Add 3/4 cup diced mango, peach or papaya to the salsa

subset: commoncrawl


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peteflynn: An interesting note: in this morning's Dom Post business section they ran a small article on teh iPad. They stated it will be available in March and the base model will be $705.
Glib currency conversion by a johnny-no-stars reporter or inside info do you think?
I would bet the former. I remember pundits betting on iphone pricing at th e$800-900 mark, and freaked out when it hit at $1200-$1300.
It will be $800-900 for the basic, and Apple will offer it online for $50 less than retailers just like the 3GS.


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The Rake's Progress; Il signor BruschinoPeacock Theatre
Just before the opera season gets under way each year, British Youth Opera puts on a couple of operas, or this year three, with three performances each, at the newly comfortable Peacock Theatre, off Kingsway. Few people go, since BYO treats the enterprise as a jealously guarded secret, and makes sure that you need detective skills to discover what and when, and never tells you, even if you're as well disposed a critic as I am.
This year the show which is really outstanding is their production of Stravinsky's The Rake's Progress, at least the equal of any that I have seen of this problematic work, and in some respects superior. I'd like to march the performers of all opera companies to it, to feel the impact of a performance in which you can hear every word — well, there is the odd casualty, but generally that stands: and not with D'Oyly Carte enunciation, but treating the music as the vehicle through which the dramatic or expressive force of the text is realised. It sounds like Wagner sung by Germans used to until it degenerated into international mush. The impact is extraordinary, with scenes that have often seemed to me too long, or not evidently required at all, taking on a required place in the development of the rake's progress, broken-backed as that is, thanks to Auden's ineptitude and infatuation with his own conceits, or perhaps to the differing ideas he and his co-librettist had. Since none of the characters except for Nick Shadow has any character, it is up to the singers and the director, William Kerley in this instance, to give them some. Anne Trulove is a hopeless case, but Rhona McKail, playing her as a dowdy provincial girl, and singing with intensity, does as well as anyone I've seen or heard. Her Act I aria was well worth recording, and in the sublime duet in Bedlam she and Nicky Spence, the Tom, were heart-breaking. By the time that duet occurs, we have had two hours of music and action with hardly a moment in which we can feel stirred, mainly because Stravinsky seems more eager to play around in assorted ways than to get down to presenting the story, so our interest has been in ingenuity and wit rather than in anything dramatic. With the graveyard scene, and its marvellously arid harpsichord accompaniment for the game of cards between Nick and Tom, the sudden move to genuine concern takes some getting used to, and when one has, I find that one gets irritated that what should have happened hours ago is only now getting under way. Then Bedlam, for all its uncharacteristically explicit sentiment, is on a scale incommensurate with anything earlier. Still, with a Tom as vivid and plausible as Nicky Spence, a singer of great promise, the unexpected expansion is all the more welcome. Derek Welton, the Nick, is a complete artist, odd to find so mature a figure in a youth opera, but one of those performers you can't take your eyes off when he is onstage. Apart from Anne's father, Trulove, as infirm of voice as, in this production, of body, everyone, down to the last chorus member was admirable, and Peter Robinson conducted crisply but without the ruthlessness which many conductors seem to think is the authentic Stravinskyian style.
The previous evening had consisted of two one-act farces by the teenage Rossini: one of them, Il signor Bruschino, was enough for me, but those who stayed the full three-hour course got La scala di seta as well. Not that Bruschino was badly done, but insanely convoluted plots set to brimmingly precocious and heartless music can fairly rapidly satisfy me. And I was soon led to feel, after the superbly played overture — the Southbank Sinfonia, BYO's regular band, is incredibly polished — that Rossini must be the most difficult composer of any that such an organisation would even consider, and that the best thing would almost always be to decide that, tempting though he may be, he is best left to the seasoned professionals. For everything depends on immaculate timing, immense breath control, and relaxed confidence, qualities which the members of a youth opera are more likely to be aiming for than to possess. So Bruschino had to be taken slightly carefully, and though there were no mishaps, it never began to fizz. There were enjoyable things: the heroine Sofia, taken by Elena Sancho, has charm though she will have more, and a sweet voice but one in which a small ingredient of acid rightly emerged when it looked as if she wasn't about to get her own way. The odd figure of Gaudenzio, Sofia's guardian and ponderous mentor, was an interesting characterisation of Michel de Souza, though his Italian is impossibly idiosyncratic. The staging, like that of the Rake, was economical but effective, and if the performers have learnt from it which talents they need to cultivate, it will have served its purpose.


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Agnosia: State of not having insight or Gnosis.
"WE MAKE OURSELVES real by telling the truth" –Thomas Merton
Demiurge (from the Greek δημιουργός dēmiourgós, Latinized demiurgus, meaning "artisan" or "craftsman", literally "worker in the service of the people", from δήμιος "of the people" + έργον "work") is a term for a creator deity, responsible for the creation of the physical universe.
In the sense of a divine creative principle, the word was first introduced by Plato in Timaeus, 41a (ca. 360 BC). It subsequently appears in a number of different religious and philosophical systems of Late Antiquity, besides Platonic realism most notably in Neoplatonism the term also appears in Gnosticism:
- For Plato, the demiurge is a benevolent creator of the laws or the heaven or of the world in Timaeus. Above Plato's demiurge is the good.
- Plotinus identified the demiurge as nous (divine mind), the first emanation of "the One" (see monad). Neoplatonists personified the demiurge as Zeus.
- In Gnosticism, the material universe is seen as evil, and the demiurge is the evil creator of the physical world. The demiurge is the God that created the human body or flesh, since the flesh is evil then so to, is the flesh's creator.
Alternative Gnostic names for the Demiurge, include Yaldabaoth, Yao or Iao, Ialdabaoth and several other variants. The Gnostics identified the Demiurge with the Hebrew God Yahweh (see the Sethians and Ophites). He is known as Ptahil in Mandaeanism.
It should be noted the following is largely my opinion; it is not particularly "true" or "accurate." As a result you may disagree with some or all portions of the following (you may already "know" all the following also).
Gnosticism…what is Gnosticism and what is Gnosis? I was asked a few weeks ago now, "What is the Demiurge?" To examine the Demiurge we have to examine what Gnosis and Gnosticism IS. So what is Gnosis?
Gnosis is knowing, to know. Gnosis is spiritual knowing, to KNOW the divine.
Gnomon (γνώμων) is an ancient Greek word meaning "knower" or "judge", from the Proto-Indo-European language *gnō-, to know. It has several specific meanings:
Gnome (knower of the earth), Gnosis etc….
In Gnosticism we differentiate the two types of knowing. We have mundane knowledge and divine knowledge. Other "religions" such as Buddhism also refer to two types of knowing. Episteme or mundane knowledge is akin to knowing mundane information. Episteme is like knowing a bus time table and applying that knowledge. Of course nothing is wrong with this knowledge; it is very useful and helpful. However there is more: Gnosis.
"God is a dyer. As the good dyes, which are called "true", dissolve with the things dyed in them, so it is with those whom God has dyed. Since his dyes are immortal, they become immortal by means of his colors. Now God dips what he dips in water.
It is not possible for anyone to see anything of the things that actually exist unless he becomes like them. This is not the way with man in the world: he sees the sun without being a sun; and he sees the heaven and the earth and all other things, but he is not these things. This is quite in keeping with the truth. But you saw something of that place, and you became those things. You saw the Spirit, you became spirit. You saw Christ, you became Christ. You saw the Father, you shall become Father. So in this place you see everything and do not see yourself, but in that place you do see yourself – and what you see you shall become. "–Gospel of Philip
"It is not possible for anyone to see anything of the things that actually exist unless he becomes like them." Thus to truly gain Gnosis, to KNOW, we must BECOME that which we seek to know. To give of the self totally, to become…to give, to LOVE. For it is in love that we give totally, without want, without agenda…
" For your sake, I hurry over land and water:
For your sake, I cross the desert and split the mountain in two,
And turn my face from all things,
Until the time I reach the place
Where I am alone with You."
–Al Hallaj (8th -9th cent. Iranian Sufi)
LOVE, the Beatles once sang, all you need is love….for the seeker, the mystic, the Gnostic, of the entire world's great paths; this is the one universal truth, LOVE. Often called the only true religion.
"All life is just a progression toward, and then a recession from, one phrase — I love you." –F Scott Fitzgerald
So what about the Demiurge?
"It was Christianity which painted the devil on the world's wall; it was Christianity which first brought sin into the world. Belief in the cure which it offered has now been shaken to its deepest roots; but belief in the sickness it taught and propagated continues to exist." –Nietzsche
Although Nietzsche's sentiment is perhaps a bit abhorrent and naïve let us examine it. Satan, from the Hebrew, means adversary. Adversary..Opposer, opposition.
"Opposition is a natural part of life. Just as we develop our physical muscles through overcoming opposition – such as lifting weights – we develop our character muscles by overcoming challenges and adversity."
— Albert Schweitzer
Satan, shtn, shit, excrement, excretum…something to be removed, lost..purified. The Bagavad Gita a key Hindu text is about the self, the battle of the self. For the mystic the greatest battle is the self, and overcoming it. To LOVE…to give of ourselves entirely..to achieve union, Gnosis…
So what IS the Demiurge? The demiurge is the ego, the self, the I that must be overcome. In various Gnostic cosmologies we see "God himself" falling to the trap of the ego…The Demiurge, Samael (blind god) imperfect child of Sophia declares himself to be the one true God. Just as one full of arrogance, ego..declares themselves right above all others.
That is the Demiurge, YOU are the demiurge…But the demiurge only exists..if you let it. It is all too easy to fall into the trap and state "Satan made me do it." This is foolish talk, this is what Nietzsche is discussing. Many fall into this trap, which I think is wrong. It is all too easy to create a new Satan, a new adversary. But why? there is only LOVE…
Only LOVE…. to see the world as "evil" is a literalism I disagree with….
"What is hateful to you, do not to your fellow man. This is the law: all the rest is commentary." Talmud, Shabbat 31a.
"One yin and one yang constitute what is known as Tao." (I Ching) In "The Lau Tzu" (Tao Te Ching) the two forms of yin and yang refer to heaven and earth. This directly correlates with the concept of the Taoist trilogy, the San Ti, which postulates man is the same as heaven and earth.
1.. In Taoism, the basic, eternal principle of the universe that transcends reality and is the source of being, non-being, and change.
2.. In Confucianism, the right manner of human activity and virtuous conduct seen as stemming from universal criteria and ideals governing right, wrong, and other categories of existence. (American Heritage)
"Wu Chi creates Tai Chi, Tai Chi is the one Chi. One Chi generates Yin and Yang, and Yin and Yang can change in infinite ways." This is also stated allegorically in the "Lau Tzu," ("Tao Te Ching"). " Tao produced oneness. Oneness produced duality, Duality evolved into the ten thousand things. The ten thousand things support the yin, and embrace the yang. It is the blending of the breaths (of yin and yang) that their harmony depends."
Now compare this idea with the description of the monad from the Chaldean Oracles of Zoroaster….
This sequence of from the "Oracles," reflects a parallel to the monad and Tai Chi that is unmistakable..
25. The Monad first existed, and the Paternal Monad still subsists.
26. When the Monad is extended, the Dyad is generated.
27. And beside Him is seated the Dyad which glitters with intellectual sections,
to govern all things and to order everything not ordered.
28. The Mind of the Father said that all things should be cut into Three, whose
Will assented, and immediately all things were so divided.
29. The Mind of the Eternal Father said into Three, governing all things by Mind.
30. The Father mingled every Spirit from this Triad.
31. All things are supplied from the bosom of this Triad.
32. All things are governed and subsist in this Triad
33. For thou must know that all things bow before the Three Supernals.
34. From thence floweth forth the Form of the Triad, being preexistent; not the
first Essence, but that whereby all things are measured.
35. And there appeared in it Virtue and Wisdom, and multiscient Truth.
36. For in each World shineth the Triad, over which the Monad ruleth."
As you can figure the two concepts are the same, although they may be stated somewhat differently. We do not have to achieve Tao, we are already part of it. All we need to do is realize its potential.
Tom Saunders
Salutations in the Light of the Messiah!
The demiurge is cosmic ignorance, and the archons are spiritual forces manifest in the ignorance – this ignorance manifests as an illusion of separation or dualism in consciousness, it is self-cherishing, and the play of desire and fear in this state of egotism; the shadow of this is called the "Adversary," Satan, and whatever evil might be named it is the byproduct of the demiurge, this cosmic ignorance or cosmic egotism.
This ignorance is cosmic in that it pervades all realms, worlds and universes throughout the Entirety, and affects all sentient beings in the Entirety – but it is also primordial, without beginning, for arising from primordial unconscious unity this ignorance is in effect from beginningless beginning as souls individuate; in individual sentient beings is becomes fundamental ignorance.
In a manner of speaking, this very principle we call the "demiurge," this ignorance, is what facilitates the individuation of mind or soul-streams, and the play of creative evolution towards self-realization or enlightenment; yet, it is the principle of bondage, obstructing self-realization or enlightenment.
This ignorance rules the world – what is to be done with it? It has always ruled the world, and until the world passes away it will hold dominion; with every generation of life there is a constant influx of souls new to human incarnation, as well as those passing beyond what we call "human," and this matrix of spiritual forces is like a womb through which all pass – it is what it is. What is to be done with it?
Lord Yeshua enacted the mystery of the Holy Gospel in the midst of very dark times – under the dominion of the Roman Empire, the primary expression of the dominion of the demiurge in that time and place. The grand debate among the Jewish people was whether the Messiah would be a socio-political revolutionary, a warrior-king after the fashion of King David, leading the people to overthrow the Roman Empire's dominion through God's power, or was to be a holy priest-king after the fashion of Melchizedek, leading a spiritual revolution having little or nothing to do with this world – in Lord Yeshua, in the midst of the darkness of the world, we have a holy priest-king of the Order of Melchizedek, one who proclaims, "My kingdom is not of this world."
We may very well gain insight into his view of all of this from a teaching he gave, understanding "Caesar" as the demiurge. Presented with the question of whether taxes ought to be paid or not, he asks for a coin and inquires whose image is on it, and he is told it is the image of Caesar – his response was, "Give to Caesar what belongs to Caesar, and give to God what belongs to God."
To understand how charged this question and answer was in the day – taxes were very high and were constantly being raised, and one had no say in the matter at all; if you could not pay taxes assessed – anything could be taken from you in payment, including your family and yourself being sold as slaves for payment.
If we look and see the darkness, the ignorance, that dominates the world – that dominates us, what is to be done? The answer is really very simple: we must put an end to the ignorance in us, put an end to the ignorance in ourselves – pointing at the ignorance in the world, while remaining in ignorance ourselves, accomplishes nothing, and is itself a manifestation of the ignorance.
In this regard we must learn not to be distracted from the true aim of the spiritual path – actual self-realization in Christ, the enlightenment and liberation of the soul.
The Sophian tradition focuses on an integral self-realization in Christ – the realization of the Supernal or Messianic Consciousness; we focus on going within and living within, and upon guidance from the indwelling Christ Presence and Holy Spirit – rather than a socio-political revolution, we focus upon a *spiritual revolution*, as did Lord Yeshua. Our aim is the cessation of ignorance in us, the cessation of the violent inclination in us – a radical transformation of consciousness. If there is any change to be brought about in the world, or in the larger collective of humanity, it is brought about through a change in the individuals – for we are the world and the world is us, only through a transformation of consciousness in us are we empowered to bring about a greater transformation in the world.
In terms of socio-politics, or any other mundane affair or activity, living within and receiving guidance from within, and generating spiritual love and compassion, we will know what is to be done in all matters – our noble ideal being the expression of the Light-presence (Christ) and Light-power (Holy Spirit) through our thoughts, emotions, words and actions in all activities of life.
Quite naturally, we are called to labor to improve the lives of others around us – all our relations, and to do what we can to relieve the sorrow and suffering of sentient beings; how each of us goes about enacting good works and the love of Christ, however, depends upon our call, and the spiritual gifts and talents we receive from the Holy Spirit – perhaps some might have the call, gifts and talents for social and political activism, among other similar activities. Whatever our call in the Holy Spirit, as spiritual Christians we will follow it – taking up our call we will follow Christ.
Generally speaking, though, our concern is not for the world and the goings on of the world – the world is an impermanent phenomenon and the matters of the world are secondary to us; the aim is to use this body and life in the world as a vehicle of self-realization in Christ, transforming this life and transcending this world. If we look into the gospels, canonical and gnostic, this is what Yeshua Messiah teaches us – of course, even after some two thousand or so years this message is very difficult for us to listen and hear, as we cling to name and form, and to the world and things of the world, rather that to the Pleroma of Light and God, the True Light.
Essentially, from a Sophian perspective, the greatest possible benefit to others that we can be is to facilitate the enlightenment and liberation of mind or soul-streams from their bondage to the demiurge (ignorance) and gilgulim (transmigration) – hence, the best help we can offer is to facilitate the realization of Supernal or Messianic Consciousness, tending the Continuum of Supernal Light Transmission. That's not to say that we do not engage in practical works of assistance on a material level when we see the need and have the means to do so, as well as engage in good works on the psychic and spiritual levels, but rather that our central focus is on the psychic and spiritual, as with the Gnostic experience in place we are especially empowered to it. In fact, in that relatively few know and understand the way of Supernal or Supramental Realization as yet, it is very important that those who do know it focus upon this Gnostic and Light Transmission, and the works of psychic and spiritual assistance that can be taken up within it.
It is entirely possible, for example, that a Templar in our tradition might be called to a special material action, even socio-political action; but in whatever action to which they might be called, the Continuum of Light Transmission will remain their central aim and focus, and the Divine Light from above will guide and direct their action, and in perfect performance Divine Grace will take up their action.
As for political commentaries – are any of them from the perspective of Divine Illumination or Christ? If we look into the extreme right and extreme left, are either the whole truth, and nothing but the truth – will either enlightened and liberates souls, or lead them in the Path of the Great Ascension? Frankly speaking, both are founded upon the same fundamental ignorance, and the two opposite poles, like all other apparent opposites, reflect the same fundamental dualism in consciousness. In much the same way as we do not wish to be caught up in the distraction of the play of "saint" and "sinner," neither do we wish to be caught up in political extremes and such – we seek the inner knowing of the Divine Light and see to act in accord with that faith and gnosis, in whatever way the Light-presence and Light-power leads us.
Having said all of this, perhaps we might close with a contemplation of a saying of Hayyah Yeshua from the Gnostic Gospel of St. Thomas:
Yeshua said, "Whoever has come to know the world has discovered a corpse, and whoever has discovered a corpse, of that person the world is not worthy" (56).
May we be blessed to recognize the Light Realm within and all around us, and be empowered to act from that Pure Vision – all in the Risen Messiah; amen.
Blessings & shalom!
Tau Malachi
Sophia Fellowship
Ecclesia Pistis Sophia


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HÀ NỘI – A special mountain market by ethnic groups in the northern province of Điện Biên will be set up on the outskirts of Hà Nội.
The event will be organised at the Việt Nam National Village for Ethnic Culture and Tourism in Sơn Tây District, 45km west of Hà Nội's centre.
Folk singing, games and the cuisines of the Mông, Dao, Thái, Mường and Khơ Mú ethnic groups will be showcased at the market.
Some 40 stalls displaying agricultural products, such as wine, fresh vegetables, fruits and roots, as well as handmade embroidered cloth and jewellery made by the people of Điện Biên, Hà Giang, Lào Cai and Bắc Kạn, as well as Hòa Bình and Nghệ An, will be the highlights of the event.
Traditional customs, such as the new house celebration ceremony of the Khơ Mú group, the epic narration of the Mông group and their handicrafts will also be presented.
The event will take place from April 30 to May 3. — VNS


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Comb with rotating pins.
The Mikki Anti Tangle Comb features an ergonomic handle and fully rotating pins. The rotating pins are a godsend for combing long-haired dogs (such as Bearded Collies) and are also very helpful when combing curly coats such as Cockapoos.
The Mikki Anti Tangle Comb can also help comb out loose hair and therefore helps to control shedding (however, we do not recommend this comb for short-coated breeds such as Labradors).
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With Findit365 you can advertise your business for a low cost.
With Findit365 you can advertise your business for a low cost.
Extentions, Renovations, Newbuilds
5 Benner Road, Pinchbeck, Spalding, Spalding , PE11
All Building work undertaken, New Properties & Renovations, Specialists in Extensions, All Types of Carpentry plus Fitted Kitchens
193 Bourne Road, Spalding, Spalding , PE11 3LJ
A family run business specialising in an array of services from small works to renovations including fencing, home improvements, patios, decking and driveways.
Unit 1, Moorlands, Harford Gate, Gedney Broadgate, Spalding , PE12 0DG


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I've always been a firm believer that if the strategic thinking's right, great creative will follow on naturally. Unfortunately too many clients (and agencies) rush the first part, in order to get to the second part. And it shows in the work. However that's most definitely not the case with the following two brands. Both … Continue reading
Monthly Archives: November 2012
How H&M Have Missed their mark.
On November 15th clothing store H&M wanted the world to know about the launch of their new designer collection from Maison Martin Margiela. They did so by organising 'Silent Manifestos' across eight cities worldwide. This is what the London one looked like. Now I'm no fashionista, but I've always thought H&M was a fairly solid … Continue reading
Biscuits, beaks and bad hair. (My first ever TV commercial.)
My first foray into the world of TV advertising happened at the tender age of seven. No, I wasn't a child genius. I was an extra in a commercial for Penguin biscuits. Back in the days when P-P-PICK UP A PENGUIN was part of the national vernacular. The shoot was over two days in a … Continue reading
How did I end up here?
So how did I end up writing this blog? Simple. Moccasins. Not any old moccasins, but the type designed and created by North American Plains Indians. Because if it hadn't been for them, Timberland would never have created their now eponymous deck shoe. And the advertising agency Leagas Delaney would never have been appointed to … Continue reading


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Jiangnan Shipyard gets LR approval for LNG dual-fuelled bulk carrier design
Lloyd's Register (LR) granted on Wednesday approval in principle to Jiangnan Shipyard's new liquefied natural gas (LNG) dual-fuelled Newcastlemax 210K bulk carrier design.
The duo agreed to jointly develop the design.
China's Jiangnan prepared the concept design for Newcastlemax with dual-fuel LNG propulsion, developing an 'LNG Dual Fuel Package with Piggybacked Type C Tanks' (LNG-PTC) especially for bulk carriers switching to LNG dual-fuel propulsion to meet the upcoming sulphur fuel oil emission limit, according to a joint statement.
The LNG-PTC will feature a dual-fuel main engine (MAN B&W ME-GI or WinGD X-DF), dual-fuel auxiliary engines, fuel gas system, cylindrical IMO Type C LNG tank(s) and an LNG related safety system, the statement said.


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NASW is committed to helping members meet their professional development needs through credentials, training courses, newsletters, consultations, employment information, job search tools, and publications. At every career stage, social workers are ethically required to keep informed of current research and new practice techniques to better serve clients and constituents.
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Personalized Stationery and Thank You Cards
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connect both field winding and armature winding in parallel. you can get 3000 rpm
can i use 500 watt juicer and mixer motor for electric bicycle? Answered
on motor specification it is written 500 watt , 50 hz ac motor , but when i plug it in 12 volt dc battery it runs slowly it can stop it with hand but i hope in higher dc volt it will run enough to use in my electric bicyle. it is philips juicer and mixer and grinder purchased from india
Since the motor is rated at 230V, I suggest to use a UPS/inverter to convert battery voltage of 12V to 230V. As anyways battery charger is required for your Electric vehicle.
Nope the motor will not suppor the load even if it's plugged into the AC outlet.
thanks for answer
No - It is intended to run on mains power - i.e.120 or 240 volts. It runs on a battery because it is a universal motor and will operate on DC and AC - Less voltage will mean much less than 500 watts.
This is why higher voltage motors can be a higher wattage whilst being quite small in physical size. a DC 12 volt 500 watt motor would be rather large Approaching the size of a waste paper bin.
thanks for reply
thanks for reply


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Today is the day! The newest LLB single "Blame It On Love" is available on iTunes! We are excited to finally share it with you!
Get it on iTunes Santana approves!
4 Comments. Leave new
Great song! We'll see ya in Portland. Will you rebook Maui any time soon?
I've never heard any bad music come from you guys and just heard Blame it on Love and like it. So keep up the good music.
When are LLB in Holland.
Hey Paul … it's looking like next summer till we may get to Holland!


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McLean County Wheelers Metric Ride at McLean County Comlara Park
June 15, 2019 from 6:30am to 2pm
The Wheeler's Spring Metric offers 3 routes of about 20 miles each plus a 5-mile family/kids loop. Each route begins and ends at a well-stocked rest/food stop at the Spruce shelter at McLean County Comlara Park. After your ride, enjoy a grilled lunch with other riders.See More


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Local Rules
Bounds and Margins:
- The course and out of bounds margins are defined by white stakes and white lines.
- End of out of bounds margin is defined by two white stakes, and the arrow defines the direction of margin
- Left inner out of bounds is valid only for Hole 6.
- Right inner out of bounds is valid for Hole 6 and for Hole 4 is valid from both sides
- On all other holes, the white stake is defined as inner OOB and is considered as immovable obstruction
Water Hazards:
- The margins of water hazards are marked by stakes as well as lines.
- The lines define the hazard margin, the stakes identify the hazard.
- A ball is in a water hazard when it lies in or any part of it touches the water hazard.
- Stakes used to define the margin of or to identify a water hazard are obstructions.
- Bridges are parts of a water hazard.
- Stones and rakes in bunkers
- Stakes identifying water hazards
Immovable Obstructions:
- Distance stakes (measured to a front edge of a green)
- Benches and dust bins
- Young trees and wooden supporting stakes
- Sprinklers, lids of chambers
- Ball and clubs cleaners
- Black and white stakes showing direction of play
- Artificial roads and virtual paths
- Grinded tree crust and plants inside
Protection of Young Trees:
- All trees up to 2 m height that grow away from the forest area belong under the Protection of Young Trees Rule (free drop)
- You enter the course at your own risk
- If you feel in danger due to lightning, immediately move to the clubhouse, do not wait for the signal
- Players on driving range are obliged to move under a roof or to use carts in order to move to the clubhouse
- When play is resumed, follow instructions of marshalls and golf receptionists
- Be regardful of other players and respect safety regulations
- Players should not stand in the assumed direction of play or in a position to be hit by a club
- Slow play will be penalized by the marshall (warning, instructions to stop playing, changing the order of flights, loss of fee)
- Players who play significantly faster than others, attacking or intimidating the players in front of them, will be warned as well
- Repair ball marks on greens
- Replace divots on a fairways and semi-roughs
- Do not disturb other players with your behaviour
- Do not use your cell phone
- Use strictly playing (not driving) balls in play – breaching the rule: ordering out for two months and loss of fee
- Follow staff instruction
- Respect the Etiquette, Local Rules, Rules of Golf and Rules of Amateur Status
- No blue jeans
- Men's shorts cannot be shorter than 5 cm above knees
- Men's shirts must be collared
- Tourist boots with sharp shoe soles are not allowed
Repeated breach of Local Rules will be penalised by warning and by ordering out!
Especially serious breach of safety rules as well as usage of driving balls on course will be penalised by ordering out without warning.
Have a nice game


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The Christmas cactus a beautiful plant at the darkest time of year
In an early scene of The Homecoming, A Waltons Christmas, Olivia Walton emerges from the basement holding something behind her back. She is carrying a potted plant and asks her family at the dinner table if they'd like to "see something pretty." To their delight she presents a lush green plant abloom with small red flowers. "My Christmas Cactus," she declares, and goes on to tell them she put it in the cellar last fall and completely forgot about it. "And now would you look!" Her mother had given her a cutting nearly 20 years ago, she explains, and it had bloomed for her all those years. No wonder people love the Christmas Cactus. It is a beautiful green plant that produces flowers of various colors in the darkest time of the year.
The Christmas Cactus (Schlumbergera or Zygocactus) is a tropical cactus, not a desert cactus, which means its tropical nature can confuse growers into offering too much heat and light, without enough water. Sometimes referred to as Holiday, Thanksgiving, or Easter cactus, it is native to South America and grows in the mountains of Brazil. It produces small, flat, stem segments with minor serrations on each side and flowers from the end of these segments. It generally blooms from mid-November to January. The buds are set in the fall when the plant is exposed to cooler temperatures at night, between 50-60° F. If temperatures are kept steady near the 68°F mark, flowering can continue for eight weeks or more. After blooming at Christmas, it will briefly rest and often set more buds to bloom again during the spring, often falling around the time of Easter when 12-hour days return. A variety of colors include white, yellow, orange to red, pink, and magenta.
For the home gardener, the Christmas cactus can be started by taking cuttings from mature foliage in the following manner:
1. Take a short, Y-shaped cutting from the stem tip. The cutting should consist of at least two or three joined segments.
2. Allow the cutting to dry a few hours before potting it up for rooting in order to avoid potential stem rot from excessive moisture.
3. Place the segment in a moist peat and sand soil mix with about 1/4th of its length below the soil surface.
4. Place the pot in a well-lit area, avoiding direct sunlight.
5. Water the cutting sparingly at first to prevent rotting.
6. After about two or three weeks of rooting, the cutting should start showing signs of growth at the tips of its leaves, which are usually reddish in color.
7. Once the cutting has rooted, transplant into a pot with loose potting soil, preferably with a little sand or compost added. (The cutting may wilt some in the beginning, but this is normal and will eventually subside once the plant has acclimated to its new environment.)
8. At this time, the Christmas Cactus may be watered more frequently, fertilized, and given additional light.
Once the plant is established, follow these steps to keep it healthy and happy:
· If keeping it inside, give it bright but indirect light, preferably an east or north window. When moving it outdoors for summer, put it in a shady spot.
· Give it humidity by placing the pot on a waterproof saucer that is filled with gravel and halfway filled with water.
· When the plant is 2-3 weeks old, add a blooming houseplant-type fertilizer to assist plant growth. Follow the label directions for how much and how often to feed.
· Water with care. Before watering, check to see that the top inch of soil has dried thoroughly, then water thoroughly. Mist leaves as well as watering the soil. During the fall and winter months, the plants should be watered less frequently in order to promote blooming.
The Christmas Cactus has an interesting history that explains its need for humidity and shade. According to Peter Bowden, "The Christmas Cactus and its cousins, the Thanksgiving and Easter cacti, are all epiphytes. In other words, these cacti grow in TREES!" He explains that they grow their roots into the bark of their host tree and their only access to moisture and nutrients is from rain and droppings that fall from above. "These forest cacti have adapted to the warm, humid jungle with sunlight filtered through the canopy of the forest. Their habit of flowering just before the winter solstice make them perfect for display … to brighten the holiday season" (Peter Bowden https://blog.timesunion.com).
As with many plants associated with holidays, an interesting legend belongs to the Christmas Cactus. Long ago in Bolivia, a Jesuit missionary, Father Jose, labored endlessly to convert the natives there. He had cared for the sick and shown the natives how to improve their simple dwellings, which leaked dismally in the rainy season, but he felt the people were still suspicious. In attempting to teach them the stories of the Bible, especially the life of Jesus, he had told them about the beautifully decorated altars in the cities during the holidays. But he seemed to be making no progress for they showed no signs of understanding. On Christmas Eve he was praying alone in front of his simple altar when he heard voices singing a familiar hymn he had taught his congregation. He turned to see a procession of village children carrying armfuls of blooming green branches (the Christmas Cactus) that they had gathered in the jungle for the Christ Child. Father Jose joyfully gave thanks for this hopeful budding of Christianity. Today the Christmas cactus still blooms each winter with its message of faith and hope (ww.santalives.com).
The Christmas Cactus continues to give pleasure and challenges to gardeners everywhere. Like Olivia Walton's humble plant, it is often overlooked during the summer months when temperatures soar and it sits tucked away in a shady spot. But as the holidays approach, Nature triggers its blooming season and like the Walton family, we exclaim that we "see something pretty!"
For answers to your gardening questions, please visit the Montgomery County Master Gardeners at www.mcmga.com or call 936-539-7824 . Master Gardener members are available to help you on business days from 8:00-noon and from 1:00-5:00 at the Montgomery County A&M AgriLife Extension Offices located at 9020 Airport Road, Conroe, Texas 77303.


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Parker Victory Fountain Pen -- Button filler; grey barrel and cap (rare color); some discoloration in barrel; very crisp imprint; overall very good condition, except for blind cap, which looks as though a child used it as a teething toy; no brassing or corrosion; 14 karat gold Parker Pen FINE/SEMI-FLEXIBLE nib; 5-1/8" capped, and 5-15/16" open with posted cap; RESTORED AND WORKING.
Pen is ca. 1941, and was made for English customers during WW II, hence "Victory" Pen.


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Imagine knowing from an early age that you are different somehow, but can't understand how - or worse, you do know, but can't get anyone else to believe you. Imagine feeling that something is wrong with you, that the person you seem to be on the outside isn't who you are on the inside, and that everything and everyone around tells you that these feelings are wrong, bad, or worse, just plain ridiculous. Imagine coming to hate the body you feel trapped inside of, a body that you know has to be changed or it will drive you insane. Imagine you aren't sure how you can change it, or if changing it will really help, but still knowing that it is Just Plain Wrong the way it is now.
That apparently reflects the experiences of an awful lot of people in the IT field.
Anecdotally, it has long been said that there seemed to be an unusual number of gender-variant people in the computer industry - whether transgendered, androgyne, genderqueer, gender-fluid, or even just genderless. Several prominent programmers and computer scientists such as Dani Berry, Jamie Fenton, Lynn Conway, Mary Ann Horton, Sophie Wilson and Alexia Masselin are or were transsexual women, far more than one would expect.
There may be more to it than just gossip. A recent survey of the computer field indicates that as many as 2% of all people in the IT industry are gender-variant or gender-dysphoric in some way or another. To put this in perspective, the generally cited figure for the populations of the US and Europe at large is between 0.05% and 0.2%, which means that the computer industry is running at at least ten times the average. This is statistically significant, to say the least.
The question becomes, is there a real correlation, and if so, what could be the reason behind it?
Any opinions?