text:
It's always interesting eating out because you never know what you will find. The experience can serve as a catalyst to creativity in the home kitchen. Other sources like the Food Television Network, magazines and cookbooks can do the same thing. I came across the idea for ranch pizza somewhere along the line. The basic idea stuck in my mind so I set about to recreate what I thought it should be.
Ranch Pizza
Pizza is such a versatile food that can be served as a meal, snack or appetizer. Crust options are as varied as topping offerings. The most common pizza sauce tends to be tomato based. I made this pizza using ranch dressing for different spin. Instead of mozzarella cheese I married the flavours of cheddar and Harvarti with the ranch dressing. The end result got rave reviews!
Ranch Pizza
2 pre-made pizza crusts
1 c ranch dressing
½ c shredded sharp cheddar cheese
¼ c shredded medium cheddar cheese
½ c shredded Harvarti cheese
1 pk spinach, steamed and drained
¼ c chopped onions
¼ c finely sliced green onions
¼ c finely chopped red peppers
1 c cooked turkey, cubed
½ c bacon pieces, cooked
Prepare vegetables and shred cheeses. Rinse and steam spinach. Drain then cut into pieces. Cut bacon into inch pieces then fry until cooked but not too crispy. Drain. Cut turkey. Spred ranch dressing onto pizza crusts. Top evenly with cheeses then toppings. Bake at 400ºF until cheese is melted and bottom of crust is golden brown. Remove from oven. Slice into wedges.
Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.
- Garden Gnome
- Ontario, Canada
- I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
--Bobby Flay
For Your Information
- [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!
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Sunday, February 24, 2008
Ranch Pizza
It's always interesting eating out because you never know what you will find. The experience can serve as a catalyst to creativity in the home kitchen. Other sources like the Food Television Network, magazines and cookbooks can do the same thing. I came across the idea for ranch pizza somewhere along the line. The basic idea stuck in my mind so I set about to recreate what I thought it should be.
Thursday, February 21, 2008
Chickpeas, Another Mini Cheesecake and Tips on Buying Meat in Bulk
This entry is going to be all over the place because that is really how things are going in the kitchen right now. Health problems are causing a few limitations and at the same time we are working on the kitchen renovation. The prep work is finished and the cabinet restorer arrives tomorrow. We are picking up the sink and ceramic tile tomorrow night so everything is a go. If the restorer doesn't work as expected we have a cabinet maker who will make new cabinet doors for us.
So cooking has been rather laid back here. I canned a few jars of black beans and chickpeas today. It will be the last canning until after the countertops are tiled. Krissi from Cooks Academy asked me to post some entries on buying meat in bulk. My tips for buying meat in bulk follows the blurbs on today's cooking ventures. This is a longer entry with a lot of information.
Black Beans & Chickpeas
My husband discovered he liked black beans during our recent trip to Florida. I decided to take advantage of that and can up a few jars. To fill the bottom layer of the canner, I added in some chickpeas. Both will be a convenient product on my pantry shelves.
Method: [I used the quick soak method for the black beans and chickpeas.] Rinse the beans then cover with water. Bring to a boil and let boil 2 to 3 minutes. Remove from heat, cover and let sit at least one hour. Spoon the beans using a slotted spoon into hot, sterilized jars until the jars are half full. Pour boiling water over the bean leaving 1 - inch headspace. Wipe rim. Process at 10 lb pressure 75 minutes for 500 ml (pints) or 90 minutes for 1 L (quarts) at altitudes to 1,000 ft above sea level. For higher altitudes follow the chart here.
You really can't get much easier than tacos for dinner. Normally we turn the fixings into taco salad but tonight decided to make tacos instead. I used pre-made white corn taco shells. The meat was boiled then seasoned unlike the normal frying for taco salad. Boiling gives a bit drier texture suitable for taco shells.
Method: Place the ground beef into a saucepan with strainer. Cover with water and bring to a boil, breaking up the meat as it cooks. When fully browned remove from heat and drain. Return to pot with a little of the juice, chopped onions and taco seasoning to taste. Heat thoroughly. Drain any liquid before filling taco shells.
Toppings: homemade salsa, shredded mesclun mix, tomatoes, green onions, onions, jalapeno peppers, sliced olives, sour cream and shredded cheddar cheese
Mini Cheesecakes (2)
I stumbled upon a recipe for mine cheesecakes using vanilla cookies. I would have pulled out the digital and took a picture of the recipe, something I do quite often, but this seemed pretty basic and something I could adapt to my regular no cook cheesecake recipe. I used blueberry jam for the final topping.
Mini Cheesecakes
12 paper cupcake liners
12 vanilla waffers
2 - 8oz packages cream cheese
1 c granulated sugar
2 c CoolWhip
fruit topping
Line each cupcake holder with a paper. Place one vanilla waffer in the bottom of each. Blend the cream cheese, sugar and CoolWhip with a stand mixer. Spoon the mixture evenly over the waffers. Dab a generous teaspoon of your favourite topping on the filling.
Tips on Buying Meats in Bulk
(by request)
The vast majority of the meats we eat have been bought in bulk. Bulk means:
- sales/family packages bought in multitude
- butcher shop packages - 50 lb at a time or similar
- whole/half/quarter - bought through a butcher shop or directly from the farmer
Why?: If I buy directly from the farmer, I know the farming practices, how the meat was handled and in many cases can see the cow(pig) raised from a calf (piglett). Price per pound is always cheaper.
Finding a Source (aka farmers): One of the best ways to find a reputable farmer selling good meat is word of mouth. So if your friends or family has had a good experience with a bulk meat purchase they will have no problem recommending who to go to. We live in a rural area where we are fortunate to have a rather wide social network. Word of who to avoid buying from for whatever reason spreads like wildfire. In larger communities this may not be the case but always talk around. Ask at local butcher shops. Check the local Yellow Pages. If you are considering buying from Farmer Brown ask if he has any referrals. Talk directly to the farmer before ever committing to buy.
Choosing a Source: This gets complicated depending on where you live. Ideally you want grass fed beef because it it lower in fat and calories while being higher in Omega-3. But location matters. We live in Ontario so that means if we get a cow early spring it has more than likely been grain fed. The reason being during the winter what grass there is is covered with snow. If we get a cow in the fall it is grass fed knowing the farmers we deal with so we normally like to buy our bulk beef in the fall. Be sure to ask the farming practices such as the use of growth hormones. Visit the farm and look around. The number one thing to look for is cleanliness.
Considerations: The price is per pound plus a cutting and wrapping fee. Generally you pay the farmer directly for the cow/pig. He gets the cow/pig to the abattoir who will then cut to your specifications. Once out of the farmer's hands it is your responsibility. You need to know what these are. For example my some of my cutting specifications are:
- hamburg - 1 lb packages
- 3-5 lb roasts
- 1" thick steaks
- keep soup bones
- 1" thick pork chops, 2 per package
- side bacon (not cured)
That should cover the basics but if you have anything on this topic that needs clarifying or even just questions, leave a comment and I will do my best to answer.
Tips for Buying Eggs in Bulk
Again, it is important to find a farmer who practices good husbandry. The key consideration with chickens for eggs is whether they are free range or grain fed. Free range chickens produce eggs with a deeper flavour and beautiful yellow yolk. Grain fed chickens produce lighter coloured yolks that lack the depth of flavour, Fresh from the farmer eggs regardless whether free range or grain fed will always taste better than store bought. The best deals are in flats of 2.5 dozen.
Wednesday, February 20, 2008
Hearty Bean Soup
Quite often an idea for a soup comes to me just out of the blue or it is triggered by opportunity. Out comes my kitchen journal so I can write down what I did as I develop the recipe. It's critical to taste along the way to get just the right flavour. Some of my best soup recipes have been created in this manner. We knew our recent beef purchase would put a huge strain on our freezers so before we picked up the meat, I pulled a few things out of the freezer to use up. One of the packages was two large pork hocks so I put them into the refrigerator to thaw with making soup in mind. The immediate problem with my plan was there were events scheduled for almost every day of the up coming week meaning a large pot of soup likely wouldn't get used up. I decided to work around our commitments so the soup was started on Monday and canned late last night (Tuesday).
Hearty Bean Soup
This hearty bean soup is packed full of flavour. No salt is added as it would prevent the beans from softening during the canning process. It is also low fat because the stock is defatted before making the soup. The soup was made in three stages before canning. The yield was 12 - 500 ml (pint) jars of soup and enough left over for a small bowl of soup for the cook.
Hearty Bean Soup
900 g (2 lb) navy beans
2 pork hocks, defatted with stock
1 bay leaf
1 medium onion, chopped
4 lg carrots, peeled and cubed
2 stalks celery, diced
1½ c niblet corn
¼ tsp liquid smoke
Step 1: Place pork hocks in large pot and pour enough water over to cover. Bring to a boil. Add one unpeeled onion quartered, 2 unpeeled carrots cut into large chunks, celery heart with leaves. Reduce to simmer and continue cooking until the pork is tender. Remove the pork hocks. Trim skin from meat. Remove meat from bone and pull into smaller pieces. Strain the stock. Cool completely and skim off any fat. Return meat to stock.
Step 2: Rinse the beans. Place in large stock pot. Cover with water to about 3 inches over beans. Bring the beans to a boil. Boil 15 minutes. Remove from heat and place lid on the pot. Let sit 4 to 5 hours. [This is called a quick soak and can be used to cook any beans. After the quick soak, cook the beans as normal.] Do not drain the remaining liquid.
Step 3: Prepare the vegetables. Bring the beans to a boil. Pour in the pork and stock. Add the vegetables. Boil about 10 minutes. Stir in the liquid smoke. Remove from heat. The soup is now ready for canning. Bring 1 quart of water to a boil and reserve. Extra liquid may be needed for canning. [If you do not intend on canning the soup reduce to a simmer and continue cooking until beans are soft and soup is slightly thickened.]
Canning: Ladle hot bean mixture into hot, sterilized jars until they are about half full*. Ladle the soup liquid over the bean mixture leaving 1 inch headspace. Remove air bubbles. Wipe rims. Adjust two piece lids. Pressure can at 10 lb pressure 90 minutes for quarts or 75 minutes for pints at altitudes to 1,000 feet above sea level. For higher altitudes follow the altitude adjust chart here.
*Note: It is important to only fill the jars half full with the bean mixture as the beans are not fully cooked. They will absorb liquid during the canning process and will expand so the jars will be full when finished. Filling the jars more than half full of the bean mixture may result in seal failure.
To Serve: Pour the soup into a sauce pan. The soup will be thick but still have some liquid. Add enough water to get desired consistency (optional). Heat and enjoy :)
Tuesday, February 19, 2008
Pot Roast Using HamiltonBeach® Roaster
We bought our previous home solely on the basis of location. Unfortunately storage was almost non-existent so I decided to eliminate as many single use appliances as possible. We also bought this house because of location however, there is more than ample storage here. Still I stuck to the decision to not buy any single use appliances. A countertop roaster was tempting after a couple of overnight boat trips as a few of our fellow boaters swore by their Nesco® roasters. While I could see the usefulness of such an appliance, I kept putting it off buying one because of the size as storage on a boat is always limited and because it reminded me too much of a slow cooker, something I'm not really fond of using despite owning two.
A couple of days ago I asked my husband to stop at the hardware for a couple of items needed for doing the preliminary prep work on the kitchen for the remodel. He came home with four appliances! The hardware store was having an appliance clearance and he just had to take advantage. Three of the appliances were stashed for gift giving but I decided to keep the fouth, a HamiltonBeach® countertop roaster, for myself. The HamiltonBeach® countertop roaster had an original price tag of $59.99 on sale for $15.99. Similar savings were on the perculator ($66.99 for $20), hand held blender with chopper ($29.99 for $10) and personal coffee maker ($19.99 for $10).
The Roaster
The HamiltonBeach® countertop roaster is smaller than the Nesco® roaster (18 qt) at 6.5 qt. The outside is a crisp white with black lettering. The white metal lid (not shown) has two small vent holes. The black metal roasting pan is large enough for a 5 lb roast or large chicken and is removable for easy cleaning. It does not have a non-stick surface. The temperature range is 200ºF to 450ºF controlled with an easy grip knob. There is an indicator light as well. I was disappointed that instructions and a recipe book were not included with this appliance. The box was still factory sealed so obviously these were simply not included. I was also disappointed that the temperature markings are in fahrenheit only.
Cost of operation is always something that should be considered for any appliance. Remember every kW counts so we should always be striving to use less electricity. This roaster is 750 W compared to my oven element that is 2400 W. In terms of cost the roaster will cost $0.09 per hour where the oven costs $0.28 per hour. Unlike the calculated costs for my slow cookers that end up being more expensive to operate than using the large burner (2000 W) and a pressure cooker, the roaster appears to be on the money saving end.
I placed a frozen blade roast in the roasting pan, seasoned it with Montreal Steak spice, sliced onions and added about ½ c of water, put the lid on the roaster then set the temperature to 250ºF much the same as I would do if roasting in the oven. After two and a half hours the roast was progressing quite nicely so I added the potatoes, carrots and corn but unlike doing a pot roast in the oven, I did not increase the temperature to 350ºF. It seemed to me that the roast was cooking too fast so I was immediately concerned that it would not be tender. The vegetables took about 40 minutes to cook. Instead of removing the vegetables and roast as I would with oven cooking, I poured the cornstarch slurry directly into the juices and allowed it to thicken about 5 minutes. This eliminated using the large burner (2000 W) on the stove but the real reason for doing so was to do everything in the same dish.
Pot Roast
I have to admit I was very surprised at the results. Normally a roast done this way would take me 4 to 4½ hours (10.8 kWh or $1.29) but it only took 3 hr 15 minutes using the countertop roaster (2.44 kWh or $0.29). So on the green scale for energy use, the countertop roaster used about ⅕ the kWh of the oven.
The next test was the appearance. In comparison to oven cooked the vegetables and roast were more than comparable. There was a bit less caramelization likely because I did not increase the final cooking time. The vegetable colours were bright and enticing with a firm texture without being overcooked and mushy that often happens in a slow cooker . Making the gravy directly in the pan was a simple convenience for me and I often do the same when using a slow cooker. The end result was stew-like vegetables with the meat separate. The final test was of course the taste.
Unlike cooking this type of dish in the oven or slow cooker, the vegetables and meat were still steaming when being plated even though we let the meat rest for 5 minutes. One notable difference is the house was not filled with the smell of dinner but more of a hint. Despite my reservations, the roast was extremely tender, almost melt-in-your mouth tender. The vegetables were very impressive, cooked perfectly! The gravy was tasty giving a nice addition to the vegetables even though there was not extra for the meat.
So I am quite impressed as I ended up with quite a nice meal while saving a lot of kilowatts, both of which are very important to me. Given this was the first time using this appliance, I was pleased. The results were definitely better than a slow cooking and far superior to a microwave oven. However, next time I will cook the roast at a lower temperature (200ºF) to get the end result medium rare. I will also add a bit more liquid for extra gravy. Mushrooms would have been a great addition to the vegetables as well.
All in all, I'm pleased with the energy savings and cooking results of this countertop appliance. The size is just right as well. Depending on what you are cooking, a meal for four is easily obtainable and I think it will be perfect for baked beans or casseroles. It is also small enough that it doesn't take up a huge amount of room for storage. We often have fresh baked bread with dinner so that means juggling the oven space sometimes so this is an easy solution as well. It will also be ideal for my bulk cooking sessions.
Monday, February 18, 2008
Bulk Beef, Road Trip and Chicken Stock Revisited
Saturday finally arrived. After several weeks of eating from the freezers the day to pick up our beef arrived. I should point out that bulk meat purchases are the norm for us and they usually come with a phone call from one of our farming friends to say they are butchering a cow or pig and do we want any. So it was with this purchase. It was a good deal so we had to act and right then. My only concern was the meat was going to an abattoir's we have not dealt with before. When making a bulk meat purchase the cutting is an additional fee and the cutting options as well as pick-up is left to the buyer not the farmer. With all of the arrangements made, we headed out on a road trip Saturday morning.
The Beef
The total dressed weight for the whole cow was 820 lb. Initially two of our kids were taking 1/4 each and we were taking 1/2 but then one kid's friend wanted in on the deal and one kid decided that was a bit too much red meat. Sound confusing? What ended up happening and good thing for us is one kid and the friend took 1/4 each, the kid's inlaws took 1/4 and we took 1/4. The abbatoir divided the meat for us. It was cut to our specs of 1 inch thick steaks, 5 lb roasts, 1 lb packages of burger and keeping the soup bones. We had to bring boxes for the pick-up.
It was a bitter cold but bright sunny winter day when we left home for the hour drive to the abbatoir's where we picked up the entire dressed meat. The photo is of two of the bins in the trunk. Four smaller boxes went into the trunk and the back seat was filled with the other half of the meat. Each couple ended up with a bin as shown and two boxes of meat (205 lb total) at a cost of $1.89/lb plus $0.60/lb cutting and wrapping costs. It was a bit higher price total than we normally pay but still a great savings. After leaving the abbatoir's we headed to a truck stop some 40 minutes away to meet up with our kids and grandbaby where after eating (see below) we divided the meat in half. They headed back to drop of their small freezer and half of that meat at their friends then headed home while we made our way back to our home stopping to drop off half of the meat at our kid's inlaws. Ok that should be as clear as mud :)
Eggs & Pepperettes
I have to tell you, I love farm fresh eggs! I buy mine from a farmer not far from us who free ranges so the eggs are wonderful. Well, I knew we were getting low on eggs at home and it is the norm for country abbatoirs to have eggs for sale so I wasn't disappointed. I picked up 30 white and 19 browns for a very good price of $5 figuring my kids would take some but they didn't so that left me with 5 ½ doz eggs with what I had at home. No problem as another kid with spouse and soon to be grandbaby was home when we arrived home so I thought they would take some. Nope! So I have lots of eggs to use up.
I couldn't resist the fresh pepperettes either. One of these days I'm going to make my own pepperettes because not only are they perfect for snacking they are great for entertaining. I just had to try one after getting the car loaded. They were tender and beefy, just perfect hitting back with a nice peppery after taste. Yummy!
On the Road Food
As mentioned our first stop was meeting up with our kids and grandbaby to divide the meat. We stopped at a Flying J as it was a convenient meeting spot for both of us. We decided to get lunch while we were there so the five of us settled in. The adults enjoyed the generous buffet while grandbaby ate from everyone's plate.
I think I've mentioned before here that we would rather stop and get a buffet meal than a fast food meal when on the road. One of the reasons is for the price you end up with better food for the most part. Saturday's offering was fried and barbeque chicken. I chose the barbeque chicken with roasted potatoes, stuffing, steamed carrots and green beans along with a tossed salad for a starter and fruit bowl for dessert. For $10.99 is was a very substantial meal. My only complaint was they used margarine on the carrots and beans but that was indicated on the labels above the dishes. I don't use margarine so I would have liked to see these vegetables offered plain for the customer to add what they wanted.
Mesclun Salad
Normally our heavy meal is at dinner somewhere between 5:30 pm and 7:30 pm usually just after 6 pm. Eating a heavy meal as we did at lunch time had me thinking light foods for dinner. Seriously, we were both stuffed so come dinner time we didn't feel like eating much. A mesclun salad was just perfect because it was light and filling at the same time.
Mesclun mix is my number one favourite green mixture for sandwiches, salads and growing. The mixture differs from grower to grower but normally consists of lettuces, mustards, dandelion, cresses and parsley. If you want bang for your buck, mesclun mix sometimes called spring salad mix in the grocery store is the way to go!
I like keeping mesclun salad simple because the greens add a lot of flavour themselves. This was a dinner salad so I added tomatoes, cucumbers, celery, carrots, green onion (not shown), hard boiled egg slices (not shown), cheddar cheese cubes and simple fresh lemon juice for the dressing. Lemon juice makes all the flavours sparkle!
Concentrated Chicken Stock
Chicken stock is something I make from scratch and keep on hand. My basic method can be found here. Now chicken stock or any stock for that matter can be made fresh for immediate use, froze or my preferred method is to can. I like canning my stocks because it becomes a convenient food ingredient for me at a later date. However, concentrating the stock is an ideal way for preserving stock for those with limited storage.
My freezers are so stuffed a flea would have a hard time finding a spot in them. Getting the freezers ready for the beef purchase meant a few thing had to come out and one of them was the chicken bones I save for making stock. The problem was I really didn't have time to can the stock and I needed to free up freezer space so concentrating the stock made very good sense.
Method: Concentrating stock is not difficult. Start with your favourite stock recipe or use my basic stock recipe from the link above. Take it to the point of draining but not defatting. Bring the stock to a boil then reduce to a low simmer. Simmer until the stock is about 1/3 the volume of the original. Cool. Remove the fat layer on top. The bottom layer should be as pictured like gelatin.
This is a concentrated stock of which you do not need a lot of to add a good impact of flavour. Spoon the gelatin into ice cube trays (about 1 oz) or into muffin tins (about 4 oz). Freeze then vacuum seal in individual packages (preferred method) or pack into a zipper style freezer bag to use as needed. Because this is concentrated stock you only need one cube or puck (muffin) depending on the size of dish you are making. The main bonus of course is the flavour punch but because this is concentrated it eliminates water that would have to be boiled out for some dishes. So even if you can or freeze chicken stock keeping concentrated chicken stock on hand is a very good idea.
Thursday, February 14, 2008
Valentine's Day Dinner and Dessert
We don't celebrate Valentine's Day as set out by Hallmark or other commercial dictations. Instead we choose to celebrate our love each and every day of the year. However, with all the hype we quietly reinforce our love with a good home cooked meal usually with my husband's famous oven baked breaded pork chops. I make a desert for a special touch as desert is not the norm with our dinners so that makes it a little special. Then after dinner we spend time just enjoying being together.
Key Lime Tarts
We had such a wonder time in Key West I wanted to recapture just a bit of it. I made the filling using Key Lime juice I bought while in Key West. The tarts were a definite two thumbs up, coming back for seconds dessert. They were extremely easy to make as well, my kind of dessert!
Key Lime Tarts
You will need 12 prepared pastry tart shells. While I normally use home made pastry dough, today I used pre-made frozen tart shells because I'm supposed to stay off my feet as much as possible. Either way the results are quite good. I ended up with a little extra filling so I filled two custard cups with just the filling then topped with meringue as well. The extra meringue was formed into small nests for filling.
Key Lime Filling
4 oz Key West Key Lime juice
1 can (14 oz sweetened condensed milk
4 egg yolks
Blend milk and eggs then slowly add in the juice. Mix well. Pour into prepared shells. Bake at 350ºF for 8 minutes. Top with meringue while the filling is still hot.
4 egg whites
¼ tsp cream of tartar
½ cup organic sugar
¾ tsp pure clear vanilla
Beat egg whites and cream of tartar until foamy. Slowly add in sugar until mixture is smooth, glossy and holds soft peaks. Beat in vanilla. Top the filling ensuring no gaps around the crust. Use the back of a spoon to form soft peaks. Bake at 400ºF until the tips of the meringue turn a golden brown.
Meringue Nests
Meringue Nests
Make meringue as per above recipe. Line a baking sheet with parchment paper. Spoon about 2 tbsp of meringue onto the parchment paper and spread to about 2 inch diameter. Then with the back of a spoon form an indent in the centre of the meringe about 1½ inch diameter. The result should look like small clouds with an indent for filling. Continue making the nests using up the rest of the meringue. Bake at 200ºF until slightly browned and dry. Store in an air tight container until ready to fill. Fill just before serving.
These look wonderful will filled with a sparkling jelly but any filling can be used. The meringue is light with a bit of a crunch while having a melt in your mouth texture. They are a sure crowd pleaser so be sure to make a lot.
Key Lime Dessert
I used the extra filling and meringue to make two crustless desserts baked in custard dishes. This method works nicely for any meringue topped pie filling giving a sweet dessert without the fat of the crust. I often use lemon curd to make this dessert. The Key Lime pie filling worked nicely though. Aside from being low fat this dessert is low in sugar.
It makes for a lovely presentation especially when garnished which I didn't do. Garnishes are eye candy enticing your taste buds. Normally garnishes give a hint of what to expect as far as flavour. In this case a slice or two key lime and a sprig of mint would have been nice, neither of which are available here right now. However, since it was Valentine's day candied violets would have been equally special.
Pork Chop Dinner
This is not a fancy dinner but it is one of my husband's signature dishes and he does not believe in garnishes either! Despite the plain looks it is a very good meal and very filling. The pork chop requirement is at minimum of ¾ inch thick but because we buy our meat right from the farmer and have it custom cut our pork chops are 1 inch thick. His coating method is a secret. All I know is it involves bread crumbs, seasonings and eggs. He's not giving up the secrete so I will draw your attention to the lovely baked potato.
Foil Baked Potato
This method for baking potatoes came from a local restaurant we enjoy. The potatoes are nice a moist with a lightly flavoured skin. We've modified it as far as seasonings used with my husband preferring a garlic blend while I like using Montreal steak spice. The method lends itself particularly well to grilling.
Method: Wash potatoes and dry. Place each potato on a single large square of tin foil. Drizzle olive oil over the potato. Sprinkle on seasoning of choice. Carefully bring the sides up to form a seam then seal tightly. Repeat for the other seam. Bake at 350ºF for about 40 minutes or until the potato gives when pressed. Carefully remove the foil then serve.
Monday, February 11, 2008
Two Easy Sandwiches & Roast Chicken
Kitchen Update: The holidays are over and being well rested from our winter vacation we are now moving onto the kitchen and at least one bathroom renovations. Friday, we found the perfect border for the family room that merges into the kitchen. At the same time we bought a Mohen kitchen faucet with sprayer and Mohen shower fixtures. Saturday, my husband and I spent a wonderful day shopping yet bought little but we finally decided on the ceramic tile for the kitchen counters. We have a woodworker coming in to advise us on the kitchen cabinets since six of the twenty-five cabinet doors need refinishing and we would like two custom doors installed. I could likely do the refinishing myself but our best price may be getting him to do everything. So within the near future you will no longer have to see that horrid green laminate counter and back splash. I'll be posting a bit on our kitchen renovations here with greater detail on my homemaking blog. We are quite excited!
Good tasting and healthy meals need not cost a fortune. With rising food costs it is important to get the best value for your food dollar. That means buying organic, buying local and often making meals from scratch. One easy way to save money on lunches is to brown bag it but that doesn't mean you have to eat boring sandwiches. A home made sub can cost almost a third of the price of one bought at a sub shop. More important is a home made sub can be made using healthier choices like using organic produce, mesclun mix that has more flavour and nutrition than iceberg lettuce and low fat sauces. We aren't big sandwich eaters but I do have a few favourites for the times we decide on sandwiches. Dinners can also be healthy, inexpensive and easy to prepare as in last night's roast chicken. While this entry has a heavy dose of economics in terms of cost the nutrition value for my food dollar is always my primary concern.
Sub Sandwich
It amazes me the price that a 6 inch submarine sandwich costs and it amazes me more that folks will pay that price. Subway 6" subs range from $3.19 to $4.89. At first glance this does seem to be a reasonable price until you consider how inexpensive subs are to make at home even if you buy the bread. Ok, so let's work out the cost.
Normally I make sub loaves but with little baking time last week, I bought 2 - 18 inch loaves of the bread at Sam's Club for $2.17 (about $1.09 per loaf). That seems to be a fairly consistent price at many grocery stores for this type of bread. Toppings: 1 oz organic mesclun mix ($.06), 3 turkey and 3 ham slices ($1.68), tomato ($.31), 3 slices cheddar cheese ($.54), onion slices ($.05), and sauces (est. $.05) for a total cost of $3.78. Consider though that the cost is for an 18 inch sub so each 6 inch piece ends up costing $1.26. So the big picture is if you were to buy three 6 inch subs per week at an average price of $4.04 for a total of $12.12 you could save $8.34 per week or $433.68 per year. Also consider the time savings. It takes only a few minutes to put a sub together when you have the ingredients on hand or basically the same amount of time it takes for the counter person to put your sub together. What you end up saving is the time to commute to the sub shop, stand in line and commute back. Finally, you can make a healthier version at home. Economics aside, give the home made sub a try for an economical lunch anywhere.
Tuna Pockets
Pita bread is available in two styles, without a pocket (Greek) or with a pocket. It is rather inexpensive at about $.40 per pita and even less expensive when home made. I'll post the method for making home made pitas the next time I make them. Pitas with pockets (pocket bread) is an ideal sandwich holder. The brand I buy (Mr. Pita), one full pita is comparable in calories to 2 slices of some white bread and less than other brands. However, this brand is cholesterol free, low fat and lower in sodium making it a healthier choice than bread. I like using mesclun mix to line the pita before adding the filling. Not only does this add a lot of nutrition and taste it helps to keep the pita from getting soggy. For this sandwich, I used canned tuna that is high in Omega-3 mixed with chopped green onions a little Miracle Whip topped with tomato. While the sandwiches were low fat, omitting the Miracle Whip would make them even lower. Served with cucumber slices, these sandwiches were a healthy lunch choice.
Roasted Chicken
It has been a long time since I have been able to get reasonably priced whole chickens here. A whole roasting chicken was averaging about $8.50 uncooked whereas some grocery stores with cooked rotisserie chickens were selling them for about $5. Buying one cooked for less than buying one uncooked made little sense and since I prefer to do my own cooking, whole chickens weren't on the agenda. Recently No Frills put whole hens on for $.99 per lb. They were small averaging 3 to 4 lb. I bought four and would have bought a lot more if the beef wasn't coming this Saturday meaning I have to free up a lot of freezer space. I roasted two of the chickens for Sunday's dinner and for making wraps.
Method: My method for roasting chicken usually includes stuffing the chicken but I omitted that for these chickens. Place two chickens in a large roasting pan. Put small pats of butter on the chicken. Sprinkle on sea salt and fresh ground pepper. Cover and bake at 135ºC (275ºF) for 3 hours. Remove cover, increase temperature to 177ºC (350ºF) and continue roasting until golden brown. Transfer the chickens to a platter.
Gravy: This gives a thinner, low fat gravy. Make a slurry with corn starch and water. Bring the juices in the roasting pan to a boil. Slowly stir in enough slurry until mixture just begins to thicken, stirring constantly until thickened. Remove from heat. Pour through strainer into gravy separator.
Roasted Marinated Potatoes
Potatoes are a family favourite here. Finding different ways to serve potatoes can be a challenge especially when a lot of toppings can be high in fat and calories. So I have been experimenting with different methods. Last night I marinated potato pieces in Kraft Sundried Tomato & Oregano dressing then roasted them. This dressing has a lovely flavour but is a little higher in sodium than I would like even though it is low fat with no trans fats and has no cholesterol. This dressing packs a lot of flavour, perfect for marinating so will be one I will make from scratch using fresh herbs. However, the store bought gave tasty results so I wouldn't hesitate to use this ready made product again. The nice thing is the potatoes gained a lot of flavour without being oily.
Method: Wash and peel the potatoes. Cut into bite size pieces. Put into a mixing bowl. Pour dressing over the potatoes. Mix well. Pour mixture into a covered baking dish. Bake at 177ºC (350ºF) until potatoes are tender. Remove and continue roasting until golden brown.
Roast Chicken Dinner
It is important when making low fat dishes to use ingredients that impart a lot of flavour punch. That means using marinades and fresh herbs. Visual appeal becomes even more important. Play the colours off of each other. Bright, fresh looking colours enhance any foods so be sure to include them.
This meal did not intentionally start out to be a low fat, healthy meal. It just sort of evolved. The wonderful flavours hid the fact that this was a very low fat meal.
I served the chicken with gravy, roasted marinated potatoes and sweet peas.
Thursday, February 07, 2008
Superbowl Weekend & Easy Appetizers
Superbowl weekend was filled with a lot of activity here. It started Saturday afternoon continuing overnight and into late Sunday evening. The numbers were a little lower than normal as a result of the weather but it was still a good turn out with an average of 24 Saturday and 15 Sunday not counting our kids and grandbaby. The numbers varied throughout the day and evening as folks dropped by. Saturday was more of a constant snacking during the afternoon and evening. Some of the guys stayed all night so I served a hearty breakfast for them followed by another round of breakfast when the kids woke.
An abundance of food is never a problem. The rule is no one ever leaves our house hungry. The problem ends up being too much food as the guys tend to bring snacks and anything alcoholic they are drinking. It's a great bunch of guys who tend to be quite generous with what they bring. We supply the mix and lots of coffee. Aside of the snacks things like our friend's famous banana cake tend to make their way into the house.
On the menu
Saturday afternoon/evening: cheese & kielbasa tray, sausage puffs, peanuts in the shell, a variety of snacks (chips, pretzels)
Saturday dinner: ordered in pizzas, salad
Sunday breakfast: bacon, peameal bacon, eggs, hashbrowns, muskmelon and English muffins
Sunday afternoon: nut tray, meatballs in sauce, mini stuffed pitas, ham spirals, pepperettes, KFC chicken
Sunday dinner: barbequed pulled pork on buns, baked beans, vegetable tray, dill pickles, banana cake
Three Appetizers
Appetizers need not be time consuming to make or expensive to be enjoyed. I planned on making a home made version of bagel bites having seen miniature bagels that would have been perfect. However, when I needed them the grocery store didn't have any so I settled on mini pitas. Ham spirals always go over well. Despite their look they are very easy to make. Pepperettes cut into thirds are just the right size for snacking. I ended up making three trays of these appetizers.
Mini Stuffed Pitas
An 18 size package of mini pocket bread (pitas) will make 36 appetizers. Cut the pitas in half. Add filling of your choice. I used a simple egg salad filling.
Egg Filling
6 hard boiled eggs
¼ c finely chopped onion
1 tsp dried parsley flakes
dash sea salt
½ tsp fresh ground pepper
½ c Miracle Whip
Place eggs in cold water, bring to a boil. Boil 6 minutes. Remove from heat. Pour cold water over the eggs. Peel and chop. Stir in remaining ingredients. Spoon into mini pita halves.
Ham Spirals
I used whole wheat (not shown) and whole grain chipotle & red pepper tortillas.
4 - 6 tortillas*
spreadable cream cheese
honey mustard
about 3 thin slices of cooked ham per tortillas
Spread a thin layer of cream cheese over a tortilla. Lay a single layer of ham slices evenly over the cream cheese. Spread a thin layer of mustard over the ham. Roll the tortilla applying slight pressure to help the roll hold together. Cut across the roll forming spirals. Secure with toothpick if necessary.
Tuesday, February 05, 2008
Three One Dish Budget but Comfort Meals and Oven Baked Ribs
By now anyone reading this blog knows we were on vacation in the sunny south. I shared a few foods we ate there but since the majority of the food pictures include my husband and I smiling broadly, playing tourist before we indulged a lot of the food pictures I took won't appear here. We arrived home to very nasty weather that took twice as long for us to make the final drive home. It was early morning and I was ready too cook but being tired caught a few z's then went about catching up. Thankfully one of our kids who was housesitting had picked up a few fresh vegetables for us as there wasn't a chance I was going out in that weather. If you recall, I'm working through a lot of freezer foods to make room for the beef that will arrive shortly, considerably shorter time frame than anticipated. Apparently the beef will be ready the first part of next week! Yikes!
Ok, so it was cold and we were tired so comfort foods were a must. At the same time, easier to prepare meals that used foods from the freezer were and continues to be the primary dinner fare. I should note that all the following meals were served with side salads. Heavy dressings were replaced with simple, fresh lemon juice that really enhances the flavour of the vegetables without adding calories.
Chicken Stew
The first day home I was running on about three hours of sleep but was anxious to get things back to normal. Vacations result in a different kind of tired and there's always the extras like laundry, putting away luggage and restocking the fresh fruits and vegetables. We were lucky as one of our kids restocked the kitchen for us just before we arrived home. While we were away condensed soups were on sale and even though I don't use a lot of these the price was where our kid thought a case was warranted as well. Our first meal was chicken stew using what was on hand. The chicken and bacon were pre-cooked in the freezer so ready to use. The end result was a rich, creamy one pot meal.
Chicken Stew
4 washed, unpeeled and cubed potatoes
1 small onion, chopped
1 bag steamed spinach (about 14 ounces)
1 c homemade chicken stock*
1 can (10 ounces) condensed mushroom soup*
1 ½ c cooked boneless, skinless chicken breast, cubed
½ c cooked bacon pieces
1 tsp Tone's garlic and onion seasoning
1/2 tsp sea salt
1/2 tsp fresh ground pepper
Prepare the potatoes, steam and drain. Clean and steam spinach. Cook chicken and bacon**. Combine all of the ingredients. Mix well. Pour into a casserole pan. Bake at 350ºF until slightly browned and warmed through.
* Substitute about 2 c of homemade cream of mushroom soup, slightly thickened.
** Use pre-cooked from your freezer stores.
Chicken Pot Pie
Any kind of stew base can be used for making pot pie. My normal pot pies have a bottom and top crust. However, flipping though a couple of magazines during the flight gave me the idea to use store bought puff pastry for the top crust. This was an ideal dish because it used up three packages of food from the freezer, a jar and half of home canned food from the pantry, a can of condensed soup and it was oh so easy to prepare. I actually started out following a recipe then went off on my own tangent. As always please read my notes on this recipe.
Chicken Pot Pie
3 chicken breasts, bone and skin removed
1 c clarified home canned chicken stock
2 c condensed cream of mushroom soup
2 c home canned carrot coins
1 c frozen peas
1 c frozen niblet corn
1/2 tsp paprika
1/2 tsp Old Bay Seasoning
1 10"x10" sheet puff pastry
Thaw the puff pastry according to instructions on the box. Cube the chicken and brown. Stir in the stock and soup then add the rest of the ingredients except the pastry. Mix well and warm through. Pour into baking pan. Place the puff pastry over top. Cut four holes in the crust for venting. Bake at 400ºF until pastry is golden brown. Remove from oven. Rest for 5 minutes then cut and serve.
My notes: The flavour of this pot pie was wonderful. It was rich and creamy playing a lovely contrast against the crust. The next time I will thicken the filling a bit as I thought it was just a bit too runny even though the pie got two thumbs up from all.
Pork 'n' Noodles
In keeping with the theme of using foods from the freezer while making comfort foods, I made a filling dish aptly named pork 'n' noodles. It really was a one pot meal almost a home made version of boxed meat extenders.
Method: Cut the pork into cubes then brown in a little olive oil in a large sauce pan. Stir in about 1/2 c of water to deglaze the pan. Add enough water to bring the level about 2 inches above the meat. Toss in 1/2 chopped onion and broad egg noodles (about 450 g). Cook the noodles until el dente. Stir in about 1 c each of frozen peas and corn niblets. Stir in 2 cans condensed mushroom soup and 1/4 c chicken broth. Mix well and heat thoroughly. Plate.
Oven Baked Ribs
Ribs are one of my favourites so I have a few ways of preparing them. I've previously gave my methods for grilling (my favourite method) and crockpot ribs. With several inches of snow on the ground and more threatening to come down, I decided to do oven baked ribs. Now the real secret to delectible ribs is slow cooking. You want low heat and a long cooking time. Oven baking gives a much nicer result than using a crockpot. I served the ribs with frozen peas, steamed cauliflower and a side salad.
Method: Place a rack of ribs in a large roasting pan. Add about 1 1/2 c of water. Add a few thin slices of onion. Cover. Bake at 250ºF for about 3 hours. Remove from oven. Drain most of the liquid leaving about 1/4 c and remove onion slices. Pour barbeque sauce of your choice over the ribs covering entirely. Cover and return to oven for 1 hour. Increase the temperature to 350ºF for about 1 hour. Remove the lid and lightly caramelize. When done properly the meat will literally fall off the bones!
Saturday, February 02, 2008
Last of Vacation Foods, Poker & Superbowl Party
By now I have likely bored you to tears with some our vacation foods so this is the last of them. I must remember to take pictures of each meal to share as this vacation I forgot to take some and others have both of us in the picture so I can't really post those even though the food was excellent. This weekend we are hosting my husband's monthly poker game. This is a normal event we host. There should be about thirty-five for the poker that has esculated for this event to continue over night with me serving breakfast to about seventeen. That number will grow to about forty for the Superbowl party we are hosting. I have the menus set, some foods already made so am taking a bit of a break before going into full gear.
Blue Crab
Our last night before flying out from Fort Lauderdale we stopped at one of the casinos then ate dinner at the Rustic Inn Crabhouse. I ordered their World Famous Garlic Crabs entree and a side salad. This was Blue Crab clusters sauteed with garlic and their secret family recipe. My husband ordered the steak with sea scallops. Both meals were meant to please from the nicely prepared salad to the tasty seafood and perfectly prepared steaks.
This really is a restaurant to visit when in the Fort Lauderdale area. The atmosphere is quite pleasant and the dress is casual. Crabs are cracked with a wooden mallet. Bibs are offered and I do suggest them but they are optional. The staff really deserves kudos for fast, friendly service while attending to your every need.
Jaxon's Ice Cream Parlor
Trust me on this one, my husband can find the very best of the best ice cream parlors so it was no surprise when he found Jaxon's. I'm not a huge ice cream fan so waited in the car while he went into to get an amazing looking sundae made using old fashioned ice creams and real. He also took several pictures something he's learned from being around a foodie. I took a few pictures as he was enjoying the sundae.
So there you have it, a few highlights of just a few of the foods we enjoyed on our recent vacation. During this vacation we enjoyed bed & breakfast and condo accamodations instead of motels. Each have their pros and cons. It was a wonderful vacation with a lot of great foods!
Tomorrow I will be posting about this weekend's entertainment plans. By mid-week I should be back to the normal posting of recipes. Please stay tuned.


text:
Our cooperative identity and our roots make Agrial an important local operator. Agrial's activities have many local consequences beyond its industrial sites. Farmers, employees, partners, local authorities... Agrial has relationships with its different internal and external stakeholders, reinforcing the connection between agriculture and society.
Contribute to local life
Act for jobs and skills development
Contribute to local businesses
- By creating jobs
- 22,000 employees throughout the world
- 83% of direct jobs in France in towns of less than 10,000 people
- 13,000 member farms representing over 20,000 jobs
- By creating jobs
- Through the activities we support and share
- Sharing value created with our members
- Providing advice and tools to help manage the business side of farms
- Through the activities we support and share
Develop skills throughout careers
- By offering training courses to all member farmers
- By offering training to employees
- 2/3 of employees in France received training in 2016
- By offering training courses to all member farmers
Encourage generational renewal in agriculture
- By helping new farmers under the age of 40 who have been farming for less than 3 years
- 3 500 farmers have benefited from Agrial's Youth Plan assistance programme since 2001.
- 3 500 farmers have benefited from Agrial's Youth Plan assistance programme since 2001.
- By supporting apprenticeships and colleges
- 291 apprentices in France in 2016
- By helping new farmers under the age of 40 who have been farming for less than 3 years
Guarantee safety at work
Guarantee safety in our sites
Horizon 2025:
Achieve an accident rate with shut-down lower than 10
Raise farmer awareness to best practices for health and safety at work
Horizon 2025:
100 % of members have received training or information about best practices for health and safety at work
Contribute to the vitality of life in the countryside
Support local projects and expertise
- Encourage proximity between farming areas and our processing factories
> 78 % of raw materials for our sites in France come from less than 200km away
- Promote local produce: AOP, PGI, speciality products
- > 6 AOP (Butter: AOP Charentes Poitou; cheese: Chabichou du Poitou, Pouligny St Pierre, Ste Maure de Touraine, Rigotte de Condrieux, Picodon)
- > 8 PGI (cheese: St Marcellin; cider: Normandy – Ecusson; vegetables: sand-grown asparagus from Les Landes, leeks from Créances, Nantes lamb's lettuce; meat: poultry from Normandy, beef from Maine, Morteau pork sausage)
- > Made in Brittany (milk: Agrilait, Bio'nat; cider: Kerisac, Loïc Raison)
Contribute to the vitality of life around our farms
- Manage cooperative life and relationships with members
> More of 1,000 members took part in 18 section meetings in 2017
> 1,400 members took part in 28 local end-of-campaign meetings in 2017
- Take part in local events to bolster the connection between farming and society
- Contribute
> Food donations: 100,5 tons of Crealine and Maître Jacques products in 2017
> Coordination with milk donations: 26,500 litres in 2017
> Charities: Nominoe, Courant de la Liberté, Courir entre deux O

subset: commoncrawl


text: At 01:03 PM 5/24/04 +0900, June Jae-jun Kang wrote: >Can we still benefit from multi-processor hardware with Twisted s basic >event-driven architecture? Only if you use multiple processes. The Python interpreter has a global lock that's used to protect potentially shared data structures, so this inhibits multi-processor execution of pure Python code. Portions of a Python program that are written in C or C++ can be free-threaded, but if you are doing code that's pure Python, you'll need multiple processes. So, to take advantage of multi-processor hardware, you can do your calculation-intensive work in separate processes, with the network communications being handled by an event-driven front end. Note that this is basically true for *any* Python program, not just Twisted.


text:
Paschal Message 2018
Brother concelebrants and children in Christ,
"Come let us drink a new drink,
not one marvellously brought forth
from a barren rock. … "
This exhortation of the Paschal canon is not merely a rhetorical figure of speech. It is a prescription of life and a concrete possibility of salvation. It is also a confession of gratitude to Christ, who came forth form the Tomb and abolished the pains of Hades and of Death.
"Come, let us drink a new drink." We, people, thirst for justice and joy. We thirst for forgiveness, light and love. We thirst for life, immortality and eternity. Perhaps, there is no other creature of God that is so demanding and so unsatisfied, as is the human person. Moreover, there is also no other creature of God that feels so intensely its needs and deprivations, as does the human person. It is for this reason that God has made people the centre of His interest and providence.
After His Incarnation, Christ is crucified and is risen, so that He might secure for humanity deliverance and blessedness.
The whole mystery of the Divine Economy points to the Cup of Life. The condescension of the Incarnation culminates in the glory of the Divine Eucharist. Therefore, we, the faithful, are called to drink from the blood" of the slain lamb" of the Book of Revelation.
If the blood was not of the New Testament, it would still be the blood of "calves and goats", and the drink would not be "new". And if it was not the blood of the One who alone is sinless, it would not have been able to grant remission of sins, "shed for us and for many". However, we must especially note, that, in order to receive "remission of sins and eternal life", there is no talk about "eating", but rather about "drinking" .
Namely, that which is characteristically emphasised is the new "drink", and not the" food". One might ask, what is the deeper symbolic significance of this characteristic detail? Whilst we know that the nourishment of people generally includes both "food and drink", yet we all know that it is "drink" which constitutes the basic food of the infant.
Therefore, the symbolism here is that, if we are to taste the new drink, we must "become infants with respect to evil". We must become like the child. We must believe like children, who consider nothing impossible, when they know that they have a father.
In other words, we are called to be born again, rendering void all our past sinful life through repentance, precisely as Christ epigrammatically asked the same thing from Nicodemus.
May God also show His mercy on us, so that we may overcome whatever obstacles in this painful journey against the current. In this way, tasting the new drink, we shall be able to chant in the presence of all deaths and above all graves, "Christ is Risen"!
To Him be glory and power unto the ages of ages. Amen.
With fervent prayers in the Risen Christ
Brother Concelebrants and Beloved Children in the Lord,
Christ is Risen!
Having crossed the sea of Holy and Great Lent once again this year, we are all invited, as illumined children of the Church, to receive Christ from the tomb as the Bridegroom.
No matter how great the powers of evil in the world, which darken and tarnish the human person, we are not permitted to show weakness of faith before life itself, since in finality life is redeemed by the Giver of life. The Paschal lamb of God awaits those who have fasted and those who have not, provided that the lethargic receive the Supper as do the pious.
Humanity and the world are the inheritance of God, which the power of death cannot destroy. Whenever we feel that our powers may be failing us in our everyday struggle, we need to remember that beyond all human strength, the power of God remains inexhaustible.
In the language of our ancestors, in the immortal epics of Homer, the words "light" and "human person" are synonymous words. Let us therefore believe, sisters and brothers, in the Light. Let us strive for the Light, so that our works might be accomplished in Light.
Come receive the light from the light which never sets! Peace be with you! Peace be with all!
To Him belong glory and power to the ages of ages. Amen!
With fervent prayers in the Risen Christ
Brother Concelebrants and beloved children in the Lord,
C h r i s t i s R i s e n!
The period of mourning and cleansing in Great Lent has culminated, as every year, with Holy Week and the sacred Passion of Jesus Christ. Following this purification, then, we have prepared ourselves to listen, and to understand correctly, the exhortation of the Church towards a reclassification of the values in our lives:
"Come let us drink a new drink, not one from a barren rock, worked by a miracle"!
This, in summary, is the recommendation of the Church for renewal:
To greet and accept life, not as we know it in its biological dimensions, but rather as Christ has transformed it through the trial of the tomb and death.
Of course, the tomb and life, death and resurrection, are concepts that are opposite and contradictory. And it is only natural for one to think in this manner, when using the criteria of the world and the things of this world, rather than the Omnipotence, Freedom and Love
of God, which predate the existence of the world and man himself.
The world, as a creation of God, is the object of absolute Love, because it was the product of absolute freedom. Therefore, who can place limits and barriers on Love which is absolute, which is free, and which is indeed the Love of God? What is our experience and our logic compared to the abyss of the Love of God?
This Love became incarnate so that we could touch it.
This Love was crucified so that we might commune with it as a "ransom for many."
In light of this unprecedented cosmogony of Love, no matter how much darkness may still accompany our lives, the Church emphasises the most harmonious hymn:
"Now all things are filled with light;
heaven and earth and the subterranean regions.
Let all creation therefore celebrate the Resurrection of Christ,
by means of which it is established"
To Him be glory and power unto the ages.
With fervent prayers in the Risen Christ
Brother concelebrants and beloved children of the Church,
"Pascha, the sacred feast, today shines forth for us
Pascha that has opened the doors of Paradise to us
Pascha that sanctifies all faithful!"
These three concise verses of the Easter Canon of Hymns are sufficient to impress upon us the meaning of Christian Pascha (Easter) as the only Absolute in history. Pascha – as the 'feast of feasts' – is not an anniversary. Pascha is not a past event that should not be forgotten simply. It is eternity within time, the sacrosanct and ceaseless presence of God.
We celebrate the entire week of the Passion and Resurrection of Christ once a year, in order to remind ourselves of the historical sequence of events. Yet, this does not mean that we have Pascha only once a year.
Pascha is our every Sunday, our every Liturgy. Because Pascha for the Christians is not an anniversary, which is to say an historical memory, but rather a liturgical event. It is a daily holy offering "in every way and for everything." Our Pascha is Christ Himself.
The Hebrew word Peshah, from where 'Pascha' derives, means a 'passover', a 'passage', which for the Jews marked a certain unrepeatable time in their history: the passage through the Red Sea. For us, the passage and the passover is not one of time, but rather of a manner of existence. It is Christ Himself, as constant obedience to the will of the father: "For our paschal lamb, Christ, has been sacrificed" (1 Cor. 5:7).
Our Pascha, therefore, is not time, but our manner of living, which is Christ Himself. The manner is the possibility of freedom for the human person, which is guaranteed by God. To be a "child by adoption" amidst increasing apostasy, to be a "light in the darkness," "life in the tomb," "broadened in sorrows" is another order of things that this world does not understand, nor is it taught by time. This order of things was shown by Christ through His Passion and Resurrection, having become "the firstborn of all creation" (Coloss. 1:15).
To Him be all glory and worship to the ages. Amen!
With fervent prayers in the Risen Christ
Brother concelebrants and "illumined children of the Church",
Once again, the grace of God, who is All-Good, has enabled us this year also to reach Holy and Great Lent and prayerfully experience the characteristic stations of prayer and fasting. This is just as our reverent Forefathers – who had "placed all things in good order" – provided and established for us centuries ago.
And it is indeed true that, throughout the entire ecclesiastical year, there is no other period that is as rich in purifying and alternating services, as this blessed period.
What can one mention first, and what last, from this vast spiritual journey and feast? There are the: Sundays of the Triodion, the Saturdays dedicated to the Souls, the Salutations to the Theotokos, the divine Annunciation of the Virgin Mary, and the five Sundays of Lent, Palm Sunday and the astounding days of Holy Week with the awesome Passion and resplendent Resurrection of the Lord.
In this way, we arrive soundly at the morning of the Resurrection, during which the loving Mother Church speaks to all the faithful without exception with the words
"Come receive the light from the unfading light, and glorify Christ who is raised from the dead."
And of course, the illumination that each person will receive shall no doubt depend upon the willingness of each to respond to that invitation. However, precisely because the invitation is directed to all people, it must be stated unreservedly that it is not the subjective factor that introduces us to the redemptive process of the abolition of death. Rather, it is the all-accomplishing power of the God-Man Christ who by death trampled upon death.
The death and Resurrection of Christ are proclaimed by the Apostle Paul as the guarantee also of our own Resurrection, since our baptism in the name of Christ secures not merely an ethical improvement of our former life, but a radical renewal "through the glory of the Father":
"Therefore we have been buried with him by baptism into death,
so that, just as Christ was raised from the dead by the glory of the Father,
so we too might walk in newness of life." (Rom. 6:4)
Yet, if the Resurrection of Christ is for the Apostle Paul directly connected with the "glory of the Father", for John the Evangelist our Resurrection is the fruit of God's Love for the believer, a Love so powerful that it can even compel the sacrifice of the only-begotten Son:
"For God so loved the world that he gave his only Son, so that everyone who believes in him may not perish but may have eternal life." (John 3:16)
To the risen Lord Jesus, who for all people died and rose, be all glory, honour and worship to the ages. Amen!
With fervent prayers in the Risen Christ
Brother concelebrants and 'light-filled children of the Church',
Behold, before us once again is the blessed Paschal joy. Being the climax of our Church Calendar, it comes – following the purification of the sacred Triodion period and Great Lent – as a reward for the mourning and lamentations of Holy Week, through the joyful cry of the resurrection "CHRIST IS RISEN"!
The constant repetition of this traditional sacred drama, also provides great amazement every year to all the people of God, whether Clergy and Laity, who hasten to confess with spiritual gladness that, truly:
"A sacred Pascha [Easter] is shown to us today"!
However, the continuation of the Paschal Service is highly eloquent concerning the sentiments not only of the holy hymnographer, but equally also of the prayerfulness of the faithful:
"…a new and holy Pascha, a mystic Pascha;
an all-venerable Pascha;
Pascha, Christ the Redeemer;
Pascha without blemish; a great Pascha; Pascha of the faithful;
Pascha, that has opened to us the gates of Paradise;
Pascha sanctifying all the faithful."
At any rate, the Biblical word Pascha, which as we know means 'passage' (from one state to another), could not express the mystery of the salvation of all humankind, if our Easter hymnology did not identify Christ, the sacrificial God-Man, with the word 'Pascha'!
In other words, what characterises Pascha is neither the time nor the manner of the Feast. The incarnate God, who died and rose for all people, is Himself called Pascha: "Pascha, Christ the Redeemer"!
This is precisely the reason why the Apostle Paul points out to all faithful the direct relationship that exists between our baptism and the death and Resurrection of Christ:
"Therefore we were buried with Him through baptism into death, so that just as Christ was raised from the dead by the glory of the Father, so we too should walk in the newness of life" (Romans 6:4)
However, when the Apostle Paul calls us to "walk in the newness of life", he is not simply suggesting a more piouslife after baptism. The new life through baptism, which undoubtedly presupposes the death of our previous selfishlife, is entirely the 'life in Christ'. For this reason it is granted to us "by the glory of the Father", in which case we participate in the Resurrection of Christ, becoming 'co-inheritors' of His kingdom.
To the Lord of life and immortality, who for all people suffered and rose, be all honour and worship to the ages. Amen!
With fervent prayers in the Risen Christ
Brother concelebrants and beloved children in the Risen Christ,
The Grace of the All-Good and Loving God has enabled us this year once again to cross over the sea of Great Lent and to reach, through the awesome Passion of Holy Week, the redeeming triumph of the Resurrection of Christ.
The Church, as an affectionate Mother, addresses the same words to all the faithful without exception: "Come receive light from the unwaning light." Yet the illumination we each receive always depends upon the willingness with which the invitation is accepted.
When writing to the Romans, the Apostle Paul categorically underlines the direct relationship of our baptism with the death and Resurrection of the Lord:
"we were buried with Him through baptism into death, that
just as Christ was raised from the dead by the glory of the
Father, even so we also should walk in newness of life."
(Rom. 6:4)
See, then, that through baptism in the name of Christ we are made partakers of His death, and become "by the glory of the Father" co-inheritors of His kingdom.
However, when the Apostle Paul invites us to "walk in newness of life", he is not simply prescribing for each faithful person a more devout or 'ethical' life after baptism. The 'new life' presupposes a completely radical transformation of our earlier life of 'self-love'. With this renewal of our mind, we will put on the 'bright robe' of baptism. And we will go responsibly towards all our fellow human beings, proclaiming to them without exception: "Jesus Christ, and Him crucified" (1 Cor. 2:2).
In other words, we should know, but also confess to all, that our 'new life' in Christ, derives not from our own degrees of 'merit', but rather from the sacrifice on the Cross of the Theanthropos, Christ.
This exceeding love of God for all human beings, is precisely what St John the Evangelist underlined, when stating:
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life." (John 3:16)
Therefore, in order to have the 'eternal life' that He has 'bequeathed' through His Resurrection, all that the Lord – who died and rose for all people – requires of us, is to receive it in 'purity of heart', i.e. in humility and gratitude.
This is exactly the reason why we chant prayerfully, during the Matins (Orthros) of the Resurrection Service:
"Your resurrection, Christ our Saviour
is praised by angels in heaven
make us also on earth worthy
to glorify You in purity of heart."
To Christ who died and rose for all people, be glory and honour and worship to all ages.
With fervent prayers in the Risen Christ


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Take a look at some of my predictions for mobile and related technology to be used at the 2016 Summer Olympic Games.
- Multi-user Mobile Video Conferencing
Most mobile devices will include a second video camera on the front side (currently, all iPhones have only one video camera located on the backside of the device). The video camera detects and follows your face to facilitate video conferencing. Phones capture at full HD 1920 x 1080 resolution video, include 10x Optical/20x Digital Zoom and capture still digital photos at 16+ megapixels. Buying separate video and digital cameras will no longer make sense for recreational users. The high resolutions will enable moderated user video uploads to the Olympic jumbo video screens.
- Real-time voice translation
A Google mobile translation application will enable international visitors to communicate with one another using discrete Bluetooth headsets.
- Transportation
Mobile contactless payments will be used to access public transportation systems. Augmented reality technology will communicate arrival times and capacity information for buses and trains.
- Section-led Cheers
A new cheering experience will be coordinated by section as directed by mobile devices.
- Real-time Broadcasts
Real-time broadcasts of Olympic events will be available on mobile devices and users will be able to select from among multiple camera angles. Pause, rewind and zoom will be common features.
- Mobile Trivia Contests
Compete with other fans during event intermissions for a chance to win prizes and Olympic merchandise. Scoring is based on speed and accuracy in response to trivia questions regarding athletes and the Olympic games.
- Augmented Reality
Augmented reality will become a mature technology and include convenient, fashionable eyewear that communicates with your mobile device. Athletes and gear will be equipped with nearly weightless and transparent microchips that transmit speed, location and identity. Voice commands will provide quick access to athlete stats, profiles and video content.
- Made-to-order fashion from your phone
Mobile ordering what he/she's currently wearing (microchip tagged athletes and/or fashion models in your augmented reality view) in your size. Onsite sizing booths will automatically calculate your exact measurements and create a digital you. Try it on digitally before buying. Change color, size and mix and match tops/bottoms.
Here's one take on what's possible:
- Mobile Advertising Content
Free teaser content will be transmitted wirelessly (interactive apps, coupons, videos, ringtones, wallpapers, branded games, pictures and other digital assets) to individual mobile devices based on proximity to events, demographics (age, gender, income, credit profile, home country, native language, marital status, etc.) and lifestyle (interests, past buying behavior, music preferences, etc.)
- Digital Billboard Advertising Content
After assessing the demographic and lifestyle traits of the crowd within viewing range of the digital billboards, the billboards will display suitable content.
What are your predictions?
Tim Cascio is the author of the Mobile Marketing, Monetization and Methods blog, Co-Founder/Co-Chair of the Mobile Visionary Roundtable at the Illinois Technology Association and Sr. Digital Strategist at Bader Rutter & Associates, an award-winning integrated marketing services agency that specializes in advertising, public relations, brand asset management, relationship marketing and digital solutions. Tim is @timcascio on Twitter and can be reached in the United States at 262-938-5543.
Please reach out to me if there's any way I can help you through my network or otherwise. Your comments below are welcome.


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Zander Blom unexhibits at Gallery Mayer in Kultur Duesseldorf and discussed with Karin Schedler and Michael Strahl.
THITH Zine Archives
South African artist Zander Blom makes work that hits both with conceptual weight and incredible emotional resonance. He's turned his house into a constantly moving, heaving piece of art, made records and books and recently embraced the seemingly more settled role of "Easel Painter". We wanted to know more.
ZANDER BLOM: There's not much I can add to that without launching into a long story about how I grew up. I don't know what else to tell you, so here comes the long story:
I grew up in an environment where every wall was painted a different color, and there were paintings, murals, and assorted crafts all over the house. You couldn't stretch your arms without knocking some object off a table or a wall. Rugs and decorated pots and statues and plates and vases, tassels on every door handle, not an open spot in sight. My mother is a Jeweler, potter, painter and general expert of all sorts of crafts. Our family home was filled with her creations. The moment my siblings and I were old enough to hold a brush we became part of my mother's project.
ZANDER BLOM: We helped paint the murals; we made pottery, jewelry, drawings, paintings, etc. We were also regularly roped in to repaint walls, or move furniture around when there needed to be a change, and change was a constant phenomenon. We had a little holiday home at the coast. There were murals on both the front and back walls. Every room was sponged a different color with gold stars spray-painted on the blue ceilings. Every year we would paint something a new color and add new things to the murals. This is how my mother liked to spend the holidays. The front of the house was pink, and the murals on it featured a lion, some birds, and plants. It looked a like a Henri Rousseau painting. The back of the house was turquoise. The murals on it displayed a beach, an underwater scene, and some more birds. The lounge was bright yellow and my mother painted a Christmas tree on the wall in the corner of the room. It wasn't any kind of Christmas tree you would expect either. It was a massive creeper like plant in a pot. The stems looked like they were floating in the sky but at the same time crawling up the wall. She and my father hooked little Christmas lights to nails all over the painted pot plant and we laid all the presents on the floor underneath it. There was another similar plant in a pot painted on the front of the house that also had lights hooked to nails all over it. It was lit up on December holiday nights. People would walk past the house and stop and stare at it for ages. We would laugh and peer at them through the windows.
Zander Blom wurde 1982 in Pretoria geboren und lebt in Cape Town. Seine erste bedeutende Werkreihe, "The Drain of Progress", wurde ausgestellt in Johannesburg (2007), Cape Town (2008) und London (2009). Es folgte "The Travels of Bad", welche in Johannesburg und Cape Town (2009) ausgestellt wurde.
Darauf folgende Einzelausstellungen fanden statt am Savannah College of Art and Design in Savannah und Atlanta, Georgia, USA (2011–12), in der Galerie van der Mieden in Antwerpen, im 5x6x9 in Berlin (2010). Gruppenausstellungen umfassen "The Evolution of Art 1830–2140", Kuckei + Kuckei, Berlin (2013), "The Global Contemporary: Art worlds after 1989", ZKM Karlsruhe (2011), "Ampersand", Daimler Contemporary, Berlin (2010), and ".ZA: Young art from South Africa", Palazzo Delle Papesse, Siena, Italien (2008). 2014 erhielt Blom den Jean-François-Prat-Preis.
Blom Zander Christmas Gallery Mayer Susanne Ristow


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How To : Get a Feature-Packed, iPhone-Like Lock Screen for Your Galaxy S6 or Other Android Device
With an Android device, you can replace almost any default app with a third-party offering. Don't like your home screen app? Replace it. Tired of the text messaging interface? Upgrade it. The same can be said for Android's lock screen. But while many third-party lock screen ap ...more


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Are you camping somewhere with no shower facilities, or long waiting lines? Are there people around so you can't take a naked shower outdoors? You don't have a shower shelter, or don't want to bother setting it up? You have a tent or camper for privacy, and you can stand up in it, but no way to drain water? Here's a simple solution using items you probably already have.
1Refer to the "Things you'll need" list below
2Fold the beach towel in half, and spread it on the floor. (Or use two bath towels, one on top of the other.)
3Clear an area about 1 foot (0.3 m) around the beach towel. If you are worried about anything else nearby getting wet, drape a poncho or plastic bag over it. In a camper, be especially careful to cover any electrical outlets that may be within your splash zone.
4Prepare your basin of warm water. One gallon is plenty for me, but I have short hair. Put the big cup in it and set it on the stool or counter top next to the edge of the beach towel.
5Put your soap etc. within reach. Also your drying off towel.
6Close the windows/curtains for privacy and strip down.
7Center the big, shallow basin on the floor towel and step into it.
8Use the cup to dip water to douse yourself with water to wet down, wash and rinse. Step carefully around within the basin to make the most space where the water will fall. (e.g. If you are pouring water to rinse your back, step forward in the basin to leave space behind you.)
9When you're pretty much washed & rinsed, you can pick up the basin with any remaining water and dump it over yourself.
10After you have dried off and dressed, carefully carry the catch basin to where you can dump out the water.
11Use the towel on the floor to mop up any water that splashed.
12You are done.Advertisement
Community Q&A
QuestionHow do I get water?Community AnswerUse a river, lake, rain, or a water fountain. Be sure that the water is clean by boiling it.
QuestionWhat if someone catches me?Community AnswerCover yourself and ask that person to leave.
QuestionShould I pee using this shower?Community AnswerAs the water doesn't drain and it would be easy to "miss" the washtub in small quarters, it's best not to.
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Include your email address to get a message when this question is answered.Submit
- Use the minimum amount of shampoo & soap.Thanks!
- Use one hand for washing and the other hand for rinsing so you don't get your rinse water soapy.Thanks!
- If your vehicle is parked nearby, that's a great place to dry your towels.Thanks!
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Things You'll Need
- A basin or bucket to hold 1 or 2 gallons (3.8 or 7.6 L) of water
- A stool or counter top to put the basin on
- A big cup to use for water dousing
- A very large but shallow plastic Rubbermaid-like container--the kind typically used for under-the-bed storage. Don't use the clear kind, because they are likely to crack when you step into them.
- A big & thick beach towel or bath sheet--or two regular sized bath towels.
- A camp stove & pot to heat water, or a solar type water heating bag
- Soap, shampoo, washcloth and drying off towel
- Clean clothes to change into
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Thanks to all authors for creating a page that has been read 16,368 times.
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This is it. Seriously.These are my rambles. I don't write them anymore. They were insane and crazy fun to write, but they are over. However. I can't seem to take them off the internet. So here they rest, for the long foreseeable future, for anyone who still might get a chuckle out of them.
- #$%^ it's cid
- algus is here
- almighty belmonts
- and then there's vincent
- auron's advice
- author's favorite
- best endings
- bronze quality
- buy shinra
- cait sith sucks
- call him lloyd
- classic line alert
- classic moment alert
- classic ramble
- competition time
- crossover cameo
- dante
- don't be Rude
- don't work for shinra
- dream dream dream
- Enter Dr. Zack
- everybody in the pool
- gaiden
- game time
- girl power
- gold quality
- guests in the house
- gundam guys
- hey bryatt
- holiday time
- hugh
- iiiiirvine kinneas
- Just D
- kinneas brothers
- koudelka
- Laguna lunacy
- lucretia appears
- major music
- money troubles
- mr. t. jingles
- new couple alert
- nightmare n nemesis
- oh right. jake existed.
- omg drama
- party time
- poor red
- ramble kid
- rare moment alert!
- Reeve the genius
- reno is trouble
- rufus j.
- sephy-sama
- sephy loves larky
- sexy time
- shut up seifer
- silver quality
- slutty lark
- sunny sunshine
- the gang's all here
- the mafia is in charge here
- therapy time
- this is a long one
- those looney losers
- trip time
- Tseng time
- turks rock
- twilight time
- vampires
- very looong
- weird plot
- yaoi alert
- yo I be Barret
- yuri
- zell in the mix
- z man zidane
Tag Archives: kinneas brothers
The Ramble Movie (part two)
Sephiroth: "…I'm usually the enemy." Synopsis Can the ramble gang fight back when a powerful evil threatens to destroy everything they love? Ramble Milestones Nothing this time. Let's talk that other favorite character – Atsuma from Enchanted Arms. It's a … Continue reading
Posted in Movie Tagged almighty belmonts, argath, atsuma, b-b-b-bowser, call him lloyd, crossover cameo, dante, Enter Dr. Zack, girl power, gundam guys, hey bryatt, hugh, Just D, kinneas brothers, koudelka, nightmare n nemesis, omg drama, ramble kid, sunny sunshine, the gang's all here, therapy time, those looney losers, vampires, video game time, yuri Leave a comment
#200 – And So It Goes… (part five)
Vincent: "So help me, Sephiroth. Do it for me if that helps you justify it to yourself." Originally Published: 7/26/2007 Synopsis Lark and the girls realize their means of getting to the ramble room is broken. Does this mean they … Continue reading
Posted in Etc. Tagged almighty belmonts, b-b-b-bowser, call him lloyd, chat with uncle herb, crossover cameo, Enter Dr. Zack, gundam guys, hey bryatt, hot package, hugh, Just D, kinneas brothers, koudelka, last ramble, lucretia appears, major music, new couple alert, nightmare n nemesis, oh right. jake existed., omg drama, party time, rare moment alert!, solid snake, sunny sunshine, the gang's all here, those looney losers, trent varsity, twilight time, vampires, very looong, you need a montage, yuri Leave a comment
#166 – I Still STILL Hate St. Patrick's Day!
Reno: *snorts* "I don't think I'll need teddy bear fashion advice anytime soon. And if I do, shoot me Irvine." Originally Published: 3/17/06 . 16 pages Synopsis Everyone's going to Reno and Irvine's bar for the St. Patrick's Day party. … Continue reading
#150 – Sephiroth's Award
Lucretia: "Sweetie…being evil doesn't make you great." Synopsis Sephiroth is thrilled when he finds out he's the winner of the Video Game Villain of the Year award, but no one else is. Will he take the throphy? Ramble Milestones -First … Continue reading
Posted in The Modern Era Tagged and then there's vincent, b-b-b-bowser, best endings, classic line alert, classic moment alert, classic ramble, crossover cameo, gold quality, kinneas brothers, lucretia appears, mr. t. jingles, nightmare n nemesis, omg drama, rufus j., sephy-sama, this is a long one, those looney losers, Tseng time, vampires Leave a comment
#135 – Life Is Taxing (part two)
Kiros: "Ward says Laguna can be presumed dead by now! Let's go!" Originally Published: 5/30/05 . 50 pages Synopsis Will the gang be successful in convincing the bidders that the land is no good? Or will they be forced to … Continue reading
Posted in The Modern Era Tagged almighty belmonts, anniversary ramble, best endings, classic line alert, classic moment alert, crossover cameo, Enter Dr. Zack, everybody in the myterry machanie, everybody in the pool, gundam guys, hey bryatt, it's not licking you, kinneas brothers, lucretia appears, money troubles, mr. t. jingles, new couple alert, oh right. jake existed., omg drama, sunny sunshine, the gang's all here, this is a long one, those looney losers, trent varsity, twilight time, vampires, yaoi alert Leave a comment
#134 – Life Is Taxing (part one)
Laguna: "Psychic bears! Yikes! They'll swipe more than your picnic basket!" Originally Published: 5/30/05 . 65 pages Synopsis When Rufus is jailed for tax fraud, the land on the ramble room is put for sale to the highest bidder! Can … Continue reading
Posted in The Modern Era Tagged almighty belmonts, anniversary ramble, cait sith sucks, classic line alert, crossover cameo, everybody in the myterry machanie, everybody in the pool, ewww cousin maxwell, gundam guys, hey bryatt, kinneas brothers, money troubles, mr. t. jingles, oh right. jake existed., the gang's all here, this is a long one, those looney losers, twilight time, vampires Leave a comment


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The remaining amount was to be paid from the city's sewer reserve fund.
However, City Administrator Beth Linn told the council on Sept. 22 that two bids received for the project ranged from $392,428 to $400,710.
The council agreed to reject the bids and work with Schlagel & Associates to consider revisions to the plans and bring the project within budget.
"It will give us time to see if we can come back to you with a slightly different project," Linn told the council.
The original scope of work included "upgrading an existing 8-inch clay sanitary sewer main and manholes to improve flow capacity for the developed parts of town and provide additional capacity for future development," according to a memo the council received in August.
Linn said the mains have been prone to backup and overflow problems in the past.


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Back from the woods
After a couple weeks out in the boonies around Mcbride I found my Canadian ways again and made it back to Jasper in time to meet up with Dik (Kona Rep). Between Dik at Kona and Wendy and Chris at Freewheel Cycle I have been set up with 3 rippin bikes for the season. Kona […]


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We're happy little Vegemites – A bunch of snotty kids with horrible accents.
Oh Great, an advertising jingle. Now there's a line of work for me. I could be just like Uncle Joey and Jesse.
Vegemite. Much like the country it emblemises, i can't stand the stuff – i don't like it, i don't use it, i don't align myself with it, i don't hold it up with any pride, with any fervoured attachment, with any elemental link to my personality, any sense of communal, national bond, etc. I'm not proud of this fucking spread, and i mean it from my heart.


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"A Stroke of Genie-us" features The Strokes' great "Hard To Explain" and Christina Aguilera's "Genie In A Bottle". It is definitely one of my favourite Mash-Ups of all time, and I would love to share it with you.
Mash Up Monday - Christina Aguilera vs. The Strokes - "A Stroke of Genie-us"


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Whole plate tintype (6.5″ x 8.5″). 19th century wet plate collodion process. 7 sec. exposure under 12 6500K UV tubes. I made this portrait in my studio at Taylors Mill.
July 5, 2014
Portrait of IsobellePosted by anasazi under Tintypes & Alumitypes | Tags: Alternative Process, Bryan Hiott Studio, collodion, Taylors Mill, Tintype, wet plate, Whole Plate |
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There's a tension so deep in how we think about free expression, it should rightly be called a paradox.
On the one hand, regardless of ideology, artists and writers almost unanimously insist that they do what they do to change minds. But the same artistes, auteurs and opiners recoil in horror when anyone suggests that they might be responsible for inspiring bad deeds.
The arguments against free speech are stacked and waiting for these moments like weapons in a gladiatorial armory. There's no philosophical consistency to when they get picked up and deployed, beyond the unimpeachable consistency of opportunism.
When attacked -- again heedless of ideology or consistency -- the gladiators instantly trade weapons. The finger-pointers of five minutes ago suddenly wax righteous in their indignation that mere expression -- rather, their expression -- should be blamed. Many of the same liberals who pounded soapboxes into pulp at the very thought of labeling record albums with violent-lyrics warnings instantly insisted that
And this is where the paradox starts to come into view: Everyone has a point.
"The blame for violent acts lies with the people who commit them, and with those who explicitly and seriously call for violence,"
As a matter of law, I agree with this entirely. But as a matter of culture, it's more complicated.
I have always thought it absurd to claim that expression cannot lead people to do bad things, precisely because it is so obvious that expression can lead people to do good things. According to legend,
If words don't matter, then democracy is a joke, because democracy depends entirely on making arguments -- not for killing, but for voting. Only a fool would argue that words can move people to vote but not to kill.
Ironically, free speech was born in an attempt to stop killing. It has its roots in freedom of conscience. Before the Peace of Westphalia in 1648, the common practice was that the rulers' religion determined their subjects' faith too. Religious dissent was not only heresy but a kind of treason. After Westphalia, exhaustion with religion-motivated bloodshed created space for toleration. As the historian C.V. Wedgwood put it, the West had begun to understand "the essential futility of putting the beliefs of the mind to the judgment of the sword."
This didn't mean that Protestants instantly stopped hating Catholics or vice versa. Nor did it mean that the more ecumenical hatred of Jews vanished. What it did mean is that it was no longer acceptable to kill people simply for what they believed -- or said.
But words still mattered. Art still moved people. And the law is not the full and final measure of morality. Hence the paradox: In a free society, people have a moral responsibility for what they say, while at the same time a free society requires legal responsibility only for what they actually do.
Comment by clicking here.
Jonah Goldberg is a fellow at the American Enterprise Institute and editor-at-large of National Review Online.


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|International Space Station Imagery
high res (0.9 M) low res (54 K)
|ISS011-E-14111 (3 October 2005) --- Backdropped by the blackness of space and Earth's horizon, the Soyuz TMA-7 spacecraft approaches the international space station. Onboard the spacecraft are astronaut William S. McArthur, Jr., Expedition 12 commander and NASA science officer; cosmonaut Valery I. Tokarev, Expedition 12 flight engineer and Soyuz commander; and U. S. Spaceflight Participant Gregory Olsen. The Soyuz linked up to the Pirs Docking Compartment at 12:27 a.m. (CDT) on Oct. 3, 2005 as the two spacecraft flew over eastern Asia. The docking followed Friday's launch from Baikonur Cosmodrome in Kazakhstan.
Curator: JSC PAO Web Team | Responsible NASA Official: Amiko Kauderer | Updated: 10/30/2012


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FRESH TALK: Carrie Mae Weems
Can an artist inspire social change?
Join us for an exciting conversation with artist and activist Carrie Mae Weems on how artists can inspire social change.
In this FRESH TALK program, artist and activist Carrie Mae Weems will discuss her belief in artists' social responsibility and her recent activist work, including social reform efforts and public art projects in her hometown of Syracuse, N.Y.
During the second half of the talk, Weems will be joined by Robert Raben, president and founder of the Washington, D.C.-based lobbying and consulting firm The Raben Group, which produces the annual March on Washington Film Festival. The festival, founded in 2013 to honor the 50th anniversary of the March on Washington for Jobs and Freedom, uses the power of film, music and the arts to share the important stories of the events and heroes of the Civil Rights Era and inspire renewed passion for activism.
Over the past 30 years, Weems has developed a complex body of work that has employed photographs, text, fabric, audio, digital images, installation and video to investigate family relationships, cultural identity, class, political systems and the consequences of power. Her work has been exhibited at the at the Guggenheim Museum, Art Institute of Chicago, Whitney Museum of American Art, Museum of Modern Art, and Bilbao Fine Arts Museum, to name a few. She had her first major museum exhibition at the National Museum of Women in the Arts in 1993.
Sold out. Email email@example.com to add your name to the wait list. If tickets become available, you will receive an email notification on November 13, 2015.
Watch the program remotely and tune into the livestream here.
Presenting sponsor: