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Dr Michael Burer of Dallas Theological Seminary is the assistant project director for the NET Bible and he recently blogged about an interesting new footnote in the NET Bible. The NET is noteworthy for its excellent translators' footnotes that shed interesting light on decisions relating to the rendering of the biblical text into English.
It seems there is now a new footnote for Joshua 8:18. There, the translation uses the term "curved sword" instead of the usual 'spear' or 'javelin', which are typically found in other Bibles. The new addition explains this choice:
tn Traditionally "spear," but see HALOT 472 s.v. כִּידוֹן, which argues based upon evidence from the Dead Sea Scrolls that this term refers to a curved sword of some type; note the definition "scimitar" given there.
Dr Burer explains:
1. Just because something has always been translated a certain way does not mean that it is correct.
2. We should always value the light ancient documents shed on our understanding of the Scriptures, even for an issue as mundane as the meaning of a single, obscure word.
3. We should always use the most up to date, accurate tools available. (In this instance, HALOT has the more accurate information as opposed to the other well-known Hebrew lexicon BDB.)
These are all excellent points, and one that Bible translators should bear in mind. I've long been a big fan of the NET Bible and you may be interested in my previous review of the translation here.
Andy Cheung teaches Biblical Languages and New Testament on the distance learning, Theology degree programme at King's Evangelical Divinity School.


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Top international business guru highlights value of innovation to local companies
Putting innovation at the core of business operations will help companies in Northern Ireland weather the downturn and emerge stronger and more competitive.
That was the message from world-renowned business strategist, author and innovation expert Rowan Gibson, as he addressed delegates at the fourth Invest Northern Ireland Innovation Masterclass in Belfast today.
One of the world's most in-demand corporate speakers, Mr Gibson set out how businesses of any size can become more adaptable, overcome obstacles to change and embed a culture of innovation in their people. In turn this can inspire everyone involved and help deliver better customer service and leaner operations.
Speaking at the event, attended by around 130 local companies, Invest NI's Managing Director of Innovation and Capability Development, Tracy Meharg, said: "The global economic downturn, whilst causing many industry sectors to experience significant challenges, can also present a valuable opportunity for some companies to reassess their operations and consider how they can improve in order to survive, and even prosper.
"This is a healthy business practice at any time but can be even more crucial during periods of economic difficulty. Our guest speaker today, Rowan Gibson, has a wealth of experience in helping some of the world's leading companies rethink their approach, improve strategic direction and adopt an open-minded attitude to innovation.
"As Mr Gibson demonstrated, by becoming more adaptable to change whilst encouraging new ideas and not being afraid of the occasional failure, businesses can be well equipped to identify improvements to operations that could reduce overheads, open up new market opportunities and improve their ability to compete on a world stage."
Rowan Gibson added: "The absolute worst thing you can do in a recession is assume that you can continue to sell the same old product or service to the same old customers in the same old way, and at the same old price. Instead, you need to get busy working out how your customer's financial priorities have changed and then come up innovative ideas that give your customers new reasons to buy from you. That's the only appropriate way to respond to a recession."
Over 750 Northern Ireland businesses have so far attended Invest NI's series of Innovation Masterclasses. The events have given local entrepreneurs access to some of the business world's leading innovators, thinkers and consultants. A further event is planned for September this year.

subset: commoncrawl


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When you see a painting by Van Gogh, you know it is a Van Gogh. Although, sometimes when we see a piece of art, it is necessary to look at the signature to discover who created the work. Often, artists create pieces that are inspired from other artist's work as well. However, it is still important for the artist to recognize the source of inspiration.
This is true for literary sources as well. When we read or listen to a literary piece and take a quote to include in our own writing, it is necessary to cite a reference indicating the original source and author. By doing so, the author is not plagiarizing. Being able to "cite a reference" is an important skill as a writer, as plagiarizing work means you are copying someone's writing and taking credit. Writers also need to source their information to validate their facts. It is a necessary feature in proving to the reader that statements are accurate.
There are different formats to follow when citing references, however the main objective is to allow the reader to be able to directly access the original source. Therefore, it is important to avoid quoting references from sources that are no longer accessible either via the internet or library.
The specific type of citing style to use is based on preference. One style of citing references is called the APA style outlined in the American Psychological Association guide and is commonly used in the fields of education and psychology. Whereas the MLA style is preferred in the field of literature and is short for Modern Language Association. An important aspect of citing references is to remain consistent in usage throughout the bibliography. Both styles for citing a book include the name of the author, title of the work, date of publishing, name of publisher, and where the book was published. It also matters if you are quoting a book, magazine, or blog post as more information is required for a magazine versus a book.
Click here for examples on citing magazines, websites, and blog posts using both the MLA and APA style.
Here is an example of citing the same book using the APA versus the MLA style:
Citing Book References:
APA Style: Author's last name, author's first initial. (Date published). Book title (Edition). City: Publisher.
Example (APA): Brett, J. (1989). The mittens: a Ukranian folktale. New York: Putnam.
MLA Style: Author's last name, author's first Name. Title of Book. Publisher, Publication Date:
Example (MLA): Brett, J. The Mittens: A Ukranian Folktale. New York: Putnam, 1989.
Digmore Student library – World Book Kids:
World Book Kids found in our Digmore student e-library has a helpful feature for students learning how to cite references. At the bottom of articles, the citation (in both APA and MLA style) is included for students to use in their bibliography when they are using material found in World Book Kids.
Image References:
"Study of the Sky, Eugene Boudin." Google Images. http://www.muma-lehavre.fr/en/collections/artworks-in-context/eugene-boudin/boudin-study-sky. Accessed Feb. 22, 2017.
"The Starry Night, Vincent Van Gogh." Google Images. https://www.google.ca/url?sa=i&rct=j&q=&esrc=s&source=imgres&cd=&ved=0ahUKEwjXkMeMu6TSAhVIKGMKHeLCBZwQjRwIBw&url=https%3A%2F%2Fwww.google.com%2Fculturalinstitute%2Fbeta%2Fasset%2F-%2FbgEuwDxel93-Pg%3Futm_source%3Dgoogle%26utm_medium%3Dkp%26hl%3Den&psig=AFQjCNF9RQ8gsBCPOeLhMisQnCwSpfAwkg&ust=1487878934924442. Accessed Feb. 22, 2017.
"Vincent van Gogh's 152nd Birthday." Google Images. https://www.google.ca/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwjek_28u6TSAhVE9mMKHfZGBw8QjRwIBw&url=http%3A%2F%2Fwww.google.com%2Fdoodles%2Fvincent-van-goghs-152nd-birthday&psig=AFQjCNHiJRxQNpTb_FFCgcjGs3cey9WT8Q&ust=1487879036048230. Accessed Feb. 22, 2017.


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Tyga Owes Nearly $100,000 in Back Taxes
It appears that Tyga is the latest rapper to fall behind in paying taxes. The 'Rack City' rhymer owes $100,000 in back taxes.
According to a federal tax lien, as revealed by TMZ, the California native owes Uncle Sam $91,648 -- $11,201 for 2009, $4,437 for 2010 and $76,008 for 2011.
Tyga follows behind his boss, Lil Wayne, who is also having tax problems. Apparently, Weezy owes $12 million in back taxes dating back to 2011.
In the end, the Young Money artist joins a list of rappers who have been financially hit with owing taxes. Fellow artists Eve and MC Hammer owed thousands of dollars in back taxes.
Tyga shouldn't have any problems paying off his debt. He just opened his Last Kings clothing store in Hollywood, which he dumped $120,000 in renovations.
You can see Tyga next in Chris Brown's video for 'Loyal' and Young Money's visual for 'Senile.'


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Cooking Diary – Log 8 – 27.05.2012
In Part 1 of the Soybean Saga, I have showed you how to make your own pure, fresh, preservative-free, yummy soy milk. Now let's turn this gorgeous into a beauty queen, tofu. Tofu is basically soy milk that has been coagulated with the appropriate addition of a harmless chemical.
Tofu is extremely low in calories, saturated fats, and carbohydrates, is free of cholesterol and is an economical source of protein in a vegetarian diet. It is very quick to prepare and easy to use. It is natural, inexpensive and can offer a simple solution for the world's critical food requirements. 🙂 I am not exaggerating one bit.
Usually, most part of the soy milk I made is being turned into tofu, just a glass or 2 left for drinking. If there is one thing I love more than drinking my nutty, flavorful soy milk warm straight from the pot, it should definitely be the creamy, beany, freshly made silken tofu with a dash of soy sauce. Some complain that tofu is totally flavorless. I agree, totally. Yes, it is bland, but that is its unique beauty. Can you find other ingredients that can be as versatile as tofu? Because of its blandness, it absorbs, blends in, and complements very, very well others ingredients' tastes. Some are born with a golden shiny hair like a sun. Some are born as hazelnut brunette. Of course the shiny things catch people attentions immediately, but think again, aren't they both as beautiful?
In this post, I will describe the way of making tofu in my kitchen, plus almost all you need to know about homemade tofu. 3 best things about my method would be:
1) It is easy to follow with detailed instruction and pictures at every step, as in every post in my blog. I have tested making tofu with many different methods without many successes. This is the most sure-fire one in my kitchen.
2) Firstly out of this method, you can have silken tofu to enjoy, either as Kinugoshi (Japanese for silken tofu) with a dash of bonito flakes, soy sauce or ponzu sauce, freshly grated ginger, finely chopped cucumber, chopped scallion as a savory dish; or as sweet dessert like Tau Fu Fa (Chinese for soymilk custard in ginger syrup sauce) and Tàu Hũ (Vietnamese for the same thing).
3) Secondly out of this method, you can enjoy normal and firm tofu as sold in the supermarket, but with premium quality, if you follow with next steps. The control is totally in your hands.
Excited yet? 🙂 Once you have your soy milk cooked and still boiling hot, you are about 10 minutes from making hot, delicious and organic tofu. I know that the following will be very long to absorb, but I did try my best to make everything as clear as possible, so keep up with me, will you? 🙂
(Make 2 liters silken tofu – 800g soft tofu – 500g firm tofu)
- 2 liters of fresh soymilk made from the recipe here (Caution: store-bought soymilk won't do!)
- 3g Gypsum – 2.8 g to be very precise in case you have a super scale. If you are a perfect little "freak" like me or you want perfect silken tofu, you will want to subtract a tiny bit of a water drop size out of the total 3g in order to achieve 2.8 g of gypsum, like this size.
- Don't underestimate the 0.2g of gypsum, it will cause a huge difference in your tofu texture, for instance, use 0.2g more of gypsum will almost reach the setting limit of silken tofu, make it more fragile and easy to be broken down. (see Notes below for more information about tofu coagulants)
Recommended Utensils
- 1 pots of 4-liter capacity
- 1 pots of 3-liter capacity
- A heatproof spatula
- A 50x50cm very fine and strong cheese cloth, or cotton muslin, or other porous fabric
- A tofu mold (mine is a 22x11x5cm wooden mold, see note below to make yours)
- Heavy-weighed objects such as books, rocks (Mine is a 7kg homemade wine container)
- Optional – A thermometer (because tofu best coagulated at 85 degree Celsius, in case you want to check)
Some Notes before starting
Note on making Tofu
1) Here is a little warning about tofu homemaking that I think you should aware of before proceeding. For some reasons, maybe it is the uncertainties in the home kitchen environment and the lack of quality measurement and management, (wow, I am talking big, baby! LOL) My tofu has come out a bit different from each other from time to time. Sometimes the tofu was a bit too firm and lost some of its volume, other times it was soft and watery. Sometimes it was a bit grainier. Sometimes the curds were smooth and creamy. Some other times, unfortunately, the tofu didn't seem to stick together, like at all.
It is, of course, sounds very risky, but whatever the outcome turned out, I always eat them all up because they are so delicious. So, don't be afraid of giving homemade tofu a try. It will still totally be worth it, one way or another, and with some practices and experiments, may we find the golden rule for our own kitchens.
2) Making Tofu requires strength, carefulness, speed, patience, and passion. Strength to pick up a big pot of soy milk and do all the pouring and pressing work. Carefulness to not burn yourself into process of handling boiling hot milk or tofu. Speed to process the tofu as fast as possible. Patience to wait for the silken tofu to set without peaking for 20 minutes; to wait for water to be pressed out of the tofu mold. And passion to try again if couple of first times does not turn out right. Do you have all the qualities? 🙂
Note on coagulants
Time to get scientific! There are a lot of different coagulants for making tofu. Among them, the 5 main sources that usually use at home making level are:
1) Gypsum – (calcium sulfate) this is the tofu coagulant that is commonly used in China and Vietnam (currently). Use the food-grade gypsum, not the kind used in construction business or as cooling medicine in Chinese Oriental Pharmacies. 🙂 It is calcium rich, naturally occurring mineral that coagulates soy milk for tofu, plus, adding more calcium to your diet. Gypsum may be found at the Chinese grocery stores in your areas.
I must say that making tofu out of this coagulant, quite easy. But when it comes to silken tofu, Gypsum has a quite narrow window of success. Too little and the soybean milk just remains a thick, slurry milkshake. Too much and the soy milk curdles immediately and your only choice is to drain the water and press it in a mold to make normal tofu. So it is fatally important that you measure your beans and coagulant very, very precisely. I highly recommend using weight measurement rather than using teaspoon or cup. One tofu expert have taught me their ratio, 1 kg good dried soy bean : 17g Gypsum. And that's what I share with you guys today. 🙂
Some claim that consuming Gypsum will cause kidney stones. I afraid I have to break this myth once and for all. 🙂 Everyday, we adult (age 19 to 50) need about 1000mg intake of calcium. Infants and toddlers need less, around 200mg to 700mg while children, teenagers and seniors need more, around 1200-1300mg. Each liter of silken tofu (approximately 4 cups) or 250g of extra firm tofu or 450g of medium tofu made by gypsum contain around 1000mg (1g) of calcium. It means we have to consume each of all these above, in order to reach out body need for the whole day, not to mention triple, even quadruple or more of that, for a long, long time like each and every day for many years in order to have those funky jewels in your kidneys. So, small chance it is, isn't it? No more unreasonable fear, OK?
2) Epsom Salt – (magnesium sulfate) is recommended for first time tofu makers since they are cheap and very available in the USA, Canada and Europe, at most drug stores. More importantly, the magnesium based coagulants are easier to use because it has power to cause the separation of soy milk into curds and whey to happen more quickly, and more definitively than with a calcium based coagulant.
For this recipe, if you wish to use Epsom Salt, exchange 3g of Gypsum by 1tsp. Epsom Salt, diluted in 2 tbsp. of hot water or cool soy milk.
3) Nigari – (magnesium chloride) is the tofu coagulant that is most commonly used in Japan. However, the nigari sold as a health supplement (which recently claimed to have weight loss effect) doesn't seem to have the same coagulating power as the nigari sold specifically for making tofu. So to make tofu, buy nigari from tofu and soy milk making oriented sources.
For this recipe, if you wish to use Nigari, exchange 3g of Gypsum by 1 tsp. of Nigari, diluted in 2 tbsp. of hot water or cool soy milk.
4) Lemon juice or vinegar – the acid will also coagulate the tofu. The final products made with lemon juice or vinegar will yield a bit of sour, interesting taste. In the past, Vietnamese tofu manufacturers used a mixture to coagulating tofu, not pure lemon juice or vinegar, but the sour whey extracted from the previous batches. You did not get it, do you? Me too. Sometimes I lost it. OK, let me try again.
How to make the tradition Vietnamese "sour water" for tofu? Firstly, they will do a batch of tofu by pure vinegar or lemon juice. After coagulating soymilk, they will have a clear soy curds and soy whey – yellowish water that have milder but still sour taste. This soy whey will be the coagulant for this next batch of tofu. How's that now? Using "sour water" claims to result in more flavorful and tender, and richer tofu, but less in volume comparing with other coagulants, meaning less economic. Therefore, less and less manufacturers in Vietnam use "sour water" to make tofu, they change to gypsum. 😦
For this recipe, if you wish to use Lemon juice or vinegar, exchange 3g of Gypsum by juice from one lime (about 60ml) or 2 tbsp. of distilled vinegar, diluted in 1/8 cup of hot water. However, do not expect silken tofu out of this coagulant, not possible.
5) GDL – (short for Glucono Delta Lactone) GDL is a naturally-occurring food additive used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. Pure GDL is usually in form of white odorless crystalline powder. Natural GDL is commonly found in honey, fruit juices, and wine. It is now commonly used in making commercial tofu. GDL is usually used for making silken tofu because it is easier to use, more tolerable when it comes to texture, but not taste. If you add too much GDL, the final result will be firmer but it tastes quite sour, like spoiled milk. GDL also gives a smoother, more jelly like texture, while Gypsum gives a softer, more custard-like texture.
For this recipe, if you wish to use GDL, exchange 3g of Gypsum by 3g or ¾ tsp. of GDL, diluted in 2 tbsp. of water.
The reason I choose Gypsum to make mine tofu is because:
1) It results in the plainest taste tofu, which can easily complement other ingredients in cooking.
2) It can be use to make both silken tofu and normal tofu in the same batch. Hence, more choices for me.
3) I could not get a hand to other coagulants like Nigari or Epsom salt, or GDL. I am a very honest person. I did not have many experiences working with those two, either.
4) The results I made with lemon juice or vinegar is too firm for my taste and the final product yields were much lower than using gypsum. Of course I want to be economic when it comes to cooking.
UPDATED 21/01/2013: I have heard some recent feedback from Sheila of "The not so straight forward life of a dental student" about using epsom salt to make silken tofu. Her experience with it was not satisfying. The problem that she encountered was that "the tofu was like vomit in the bowl". But I think I kinda know the problem , thanks to many own attempt, and failure of course in the past. To make long story short, this curdling problem happens when the amount of coagulant is too much for the amount of soy milk. And this can be caused by 2 things:
1) Your soymilk is not thick enough. Well, I must say, this is a very vague topic. This really depends on the type of beans you use, the techniques you use to milk and cook them. If this problem happens to you, I suggest that next time, you try to blend the beans more finely, squeeze them a little harder to get all those precious juice out. Or try using a little more beans for the same amount of water, maybe add about 50g more. and finally, just to make sure, cook them a little longer to evaporate more water from the milk, this might yield a little less tofu, but well, it is for the best.
2) The coagulant is too powerful for that amount and thickness of soy milk. This again, is kinda uncertain for amateur for us. As I said above, Epsom or other coagulants (that I have not have the chance to experiments) has quite powerful setting ability comparing to gypsum (that I tried), I recommend you to experiment with this matter, by reducing the amount of coagulant little by little, to see how it going. Next time, together with working on your milking techniques to improve the soymilk thickness, how about trying a tsp. (or stated in the recipe) of coagulants minus just a little pinch?
Ah, one more important thing is to make sure your blend the coagulant with the hot soymilk as fast as you can. The process should be done in about 5-7 second.
I know, it is frustrating and time consuming to make tofu, especially silken tofu. And it is event more disappointing when all that hard work did not turn out as well as you expected. But it is alright, we are all enthusiasts who are willing to learn, not pros who has to do it perfectly all the time. In Vietnamese, we have a saying "Trăm hay không bằng tay quen", meaning "you will definitely get better at things when you try to perfect it again and again". And I think this is specifically true in cooking and baking. Of course there are ones that are blessed with exceptional taste buds or skillful hands, but we can all get there if we want it and try hard enough. 🙂
I wish you all the world's luck, passion and patience with tofu making. Please do come back and give comment, feedback on the recipe, I am more than willing to help and learn. 😀
Note on Tofu mold
I am now having a 22x11x5cm wooden semi-pro tofu mold to serve my obsession at making the perfect tofu. 😛 Here is a picture of it:
It works perfectly in making tofu from 1 to 2 liter of soymilk in my recipe; final result is about maximum 500g of firm tofu each batch.
Here is some ways to make yourself a tofu mold, aside from buying it if you can:
1) If you, or your fathers, brothers, husbands, boyfriends, (I just assume, no sexism here, LOL) or anyone are good carpenters, you can make it yourself, following this instruction. Build a wooden frame from finished 1.5cm (3/4-inch) thick lumber. The open frame can be square of approximately 15x15cm (6-inches by 6-inches) or rectangular of 22x11cm (8.5-inches by 4.5-inches) and have a height of 5cm (2-inches). Build 2 pressing boards (removable) from the same lumber. The dimensions of the top should be 0.3 cm (1/7-inch), on every side, smaller than the interior dimensions of the frame. Tap 2 lumber sticks across the bottom of the frame to hold the bottom board. The top board has a handle for easily removing when the tofu is done.
2) How to make your own tofu mold using 2 heavy loaf pans:
3) Using 2 heavy-duty plastic boxes of the same size, Drill several small holes at the bottom of one box. (I used to do this all the time before buying the current one)
4) Using a round strainer as the mold. Like in this picture. Of course you will not have a square pieces of tofu out of this kind of improvising mold, but it still make decent tofu.
Whatever technique you choose, just make sure you have a lid, or a board, or a dish that fit inside the pan, strainer, or box dimension, act like the top board of the tofu mold.
Again, follow this recipe to make your own fresh soy milk. Then continue with these steps.
Step 1: Save ½ cup of cool soymilk aside for making coagulant. Reheat the rest of your fresh homemade soy milk at medium heat to a boil, again. Stir every 1-minute to prevent burning at the bottom.
Step 2: While the soy milk is being reheated on the stove. Time to make your coagulant mixture. Dilute 2.8g of gypsum (remember the tiny amount mentioned above) in ½ cup of cool soy milk, stir very well to combine.
Step 3: When the soy milk is boiling, turn off the heat, and let it sit on the stove for 5 minutes to cool it down to about 85 degree Celsius. This is important because the Gypsum require high temperature to activate the coagulating power.
Now, pour the coagulant mixture into the other prepared big pot, NOT the soy milk pot. Shake the pot in circular motion to have the coagulant evenly coat the pot side.
Step 4: Now this is a very important step of the tofu making. You have to arrange the coagulant coated pot onto a chair or lower surface than your kitchen counter. Make sure that it stay very sturdy on that surface because we gonna do some serious pouring. 🙂 I use a chair pillow to settle the surface. Look in the series below.
Prepare a heatproof spatula near by the chair where you can easily find and reach. And also, set up this chair-pot system somewhere in the house, near the kitchen, where it can stay very still and unharmed without conflicting with your daily chores for the next 20 minutes.
Step 5: Now that your soymilk is simmering (it is super hot, so be careful! But being able to work FAST with tofu is necessary), with the kitchen mittens on, CAREFULLY get it out of the stove. Now you are standing on the floor, with your body facing the coagulant coated pot. From 40cm above the chair surface, you want to pour the hot soy milk into the pot very fast, and very forcefully. (But again, be careful; don't let the hot liquid splash on you) It will bubble up quite lots; you are doing the right thing! Get closer to the coagulant pot at the end of the process, like shown in this series. (I made this series in Microsoft Word, can you believe it? LOL)
Now, grasp the spatula, give the soymilk-coagulant coated pot 2 or 3 quick but strong stirs, make sure the spatula reach to the bottom of the pot. The reason for these quick stirs is to make sure the coagulant/gypsum is contributed evenly in the soy milk.
Step 6: Now immediately close the pot lit, lined with a dry clean kitchen towel like shown in the picture.
This is to absorb the steam evaporated from the hot soy milk in order to prevent them from liquidized and drop back into the coagulating tofu mixture, and annoying it. You must remember that the soy-tofu mixture in this pot right now is really, really fragile. Treat it like a thousand-of-euro Swan made by Swarovski crystal. Don't touch it, don't move it, don't do anything risk disturbing the coagulation, and no peaking, please! Patiently waiting for 20 minutes will be fully rewarded. I promised. 🙂
Step 7: While waiting for the silken tofu to set, prepare the tofu mold near the kitchen sink. Make sure that the inner board is in if you are using a wooden mold like me. Line up your mold with prepared cheesecloth.
Step 8: 20 minutes are up! Aren't you nervous? Excited? Worried? Open up the lid, now please. 🙂 Here is my silken tofu. YAY! We did it!
See how it is beautifully set? WOW! The first time I made this silken tofu to happen, I was so happy, I jumped around the apartment, closed the lid, opened it; touch the tofu, and repeated the whole cheering process all over for like 5 times. DON'T be like me, unless your goal is to make silken tofu only. If you set eyes on the medium/firm tofu block, we have not finished yet!
Tofu curds stick to each other, ONLY when they are still hot, very hot. Therefore, you have to work fast, really fast, to transfer those beauties into the mold for instant pressing.
Step 9: Put the mold into the clean, non-watery sink. Use a spoon with thin edge (I cut of half of a soda can into a scoop form, the edge needs to be sharp and thin, in order to easily cut into the silken tofu without shattering it), to scoop the hot silken tofu out of the pot, into the mold. Work fast!
You can eat this right now, with a dash of soy sauce, or the regular like I usually enjoy, with ginger brown sugar syrup (recipe after the instruction). Eating this silken tofu is like tasting cloud in your mouth, literally. It is so smooth, so soft, and so fragile that it just flows into your throat like a wave of air. 🙂
Scoop it out into the tofu mold, like this.
Step 10: After scooping all the silken tofu into the mold, you want to use a knife to run some line across these curds or grasp 4 corners of the cheesecloth, lift it up and shake it a little, in order to give ways to the pitiful soy whey (the yellowish water that splits away from the curds when they are broken) that trapped in the layers of curds; in order to achieve a baby-butt smooth, non-holey texture in your final tofu.
Step 11: Now cover the surface of the curd with the cheesecloth, like this. Do this very neatly! We don't want an uneven or rocky tofu block, do we? And again, work as fast as you can to keep the curds very hot.
Step 12: Put the top board on. Press down very hard, but use even forces among every corner of the top board, to get as much soy whey out as you can. This is also to make sure that the curds are well introduced to each other.
Step 13: Use heavy objects like books, or rocks to make the pressing system for the tofu. I used my enormous wine bottle, like this. You want heavy objects, about 7 to 10kg in total. Make sure that the system can stand on its own in the kitchen sink, and distribute an even and heavy pressure on the top board.
Step 14: Now all you have to do is wait. Yes, I know, it is frustrating, isn't it? Keep up with me, OK? The heavy pressure applied on the top board will stick the curds together, and squeeze water out of the tofu curd to make them firmer. You have total control on how you want your tofu to come out.
- Soft tofu for miso soup: wait 25 minutes.
- Medium tofu for frying: wait 30 minutes.
- Firm tofu for salad: wait 35 minutes.
It is the timer in my kitchen, due to the weight of my wine containing bottle. If you have lighter objects (no less than 6kg), you might want to wait about 5 minutes longer. If you have heavier objects, you can proceed with the next step about 3 minutes sooner. Check by peeling out the cheesecloth and press, if the tofu is sticking to the cloth, it is not done.
Step 15: After the desired waiting time, you are now granted to open the cheesecloth surface. YAY! Here is my tofu, still in the mold, though. Make cuts in the tofu to the smaller desired size, because it would be risky to get a full size tofu block out of the mold. I cut mine into 4 rectangles.
Now what you want to do is to get the mold out of the sink, fill the sink with very cold water. Flip the tofu out of the mold.
Now carefully peel the cloth out of our tofu.
Today I want to make medium tofu. But I got hooked up with a new, very interesting TV series (Shameless – US edition, you might know?) So I kind of went a bit overboard with the time, 33 minutes to be exact, so my tofu is a bit to the firm side, but no biggies, still great for us. 🙂 There you go, homemade tofu! La la la!
Mine weighed at 569g of firm tofu. It is almost triple the amount of soybean you used, right? 🙂 Break my record, again. Last time I did this; 325g firm tofu out of 150g soybeans. YAY! Here is a picture of one time I made both soft and firm tofu. Look at their size and see the differences. Can you believe they are made from the same amount of soybeans? 🙂
Traditional Chinese Tau Fu Fa or Vietnamese Tàu Hũ
Silken Tofu Dessert in Ginger syrup
Ginger syrup
- 1/4 cup raw brown sugar
- 2 pandan leaves, cleaned and knotted (optional, this is how we did originally in Vietnam, but I cannot find this ingredient here in Finland, also)
- Thumb-size ginger piece, peeled, sliced at 0.5cm wide, and smashed with the side of a knife
- 1/3 cup water (Stir to dissolve with the sugar, taste, and then add more to your taste)
Bring everything to boil in a saucepan.
When the sugar is melted, let the sauce simmer for 5 more minutes.
Remove from heat and cover to let the pandan leaves and ginger infuse the sugar syrup, for 20 minutes. (Hehe, have you noticed the reflection on the ladle of me holding the camera? LOL)
Coconut Milk sauce (Vietnamese Style)
- 100ml coconut milk
- 1 tsp. corn starch
- 1 tbsp. water
Boil coconut milk in a sauce pan. Dissolve cornstarch in water, pour into the boiling coconut milk while constantly stirring until thicken, custard-like. Let cool.
How to serve
Use a thin-edged spoon to scoop the freshly made, hot silken tofu as thin layers out in the serving bowls.Here I want to show you the texture of my silken tofu. 🙂
Gently pour the warm ginger sauce over the tofu, follow by a spoonful or two of coconut thicken sauce for a Vietnamese flavor.
And Enjoy!
BONUS 1 – Making Silken tofu Dessert by Gelatin or Agar-agar Powder
(Thanks to RotinRice and Quinn's Baking Diary)
I normally don't do bonuses. But yeah, I have been totally ignoring you, my dear readers, and this blog for the past 3 days, and it is weekend. I feel very sorry. So let me make it up to you, OK? 😉
You want a sure-fire silken tofu dessert? You just want to enjoy it chilled? You don't want to mess tofu up with those tricky coagulants? So here it is, a chilled silken tofu dessert recipe. No complicated cooking or gypsum needed! YAY!
- 300ml soy milk (Store-bought and fresh homemade is both OK)
- 1 tsp. gelatin powder or ½ tsp. agar-agar powder
With Gelatin – Dissolve the gelatin powder by sprinkling it over 1 tbsp. of water. Set it aside to spring for 5 minutes. Place the soy milk in a pot/ or microwave and reheat gently. When it is about hot to touch, take it off the heat source and pour in the gelatin paste. Whisk it to dissolve for a minute, make sure the gelatin melted and contributed well in the liquid.
With Agar Powder – Divide soy milk into two portions (100-200ml). Pour one portion 200ml into a saucepan and heat it up over low heat, stir to prevent burning. Dissolve agar-agar powder in 100ml portion and mix well. When soymilk in the saucepan turns slightly hot, gently pour in the soy milk and agar-agar mixture into the saucepan, stir to mix well. Stir from time to time, cook for about 5 minutes over low heat with constant stirring. Turn off heat when you see bubbles on top but not wait until it boil.
Pour the hot soy milk mixture into a large bowl, containers or ramekins. Skim off the bubbles on top. Cool it down to room temperature, skim off a thin layer of tofu curd on top, if there is and chill it overnight in the fridge, cover tightly with a plastic cling wrap.
Next morning, scoop it out in serving bowls as thin layers, serve with chilled until very cold Ginger syrup (and coconut thicken sauce, if you prefer Vietnamese style). Remember, DO NOT serve with hot syrup, or the silken tofu will melt.
BONUS 2 – Silken egg tofu
Thanks to Table for 2 and more
Another bribe for my faithful readers who keep up with my usual long post till now. J Here is another easy, no hassle silken tofu recipe! Wonderful for savory dishes, no gypsum needed, just eggs and you are good to go. You might know this little tube here, it is egg tofu package sold commercially.
- 500ml Soya Milk (Store-bought is fine)
- 6 eggs
- 1/4 tsp. salt
- 1 tsp. of corn flour mixed with 1 tbsp. water
Mix eggs and soy milk and corn flour mixture evenly. Mix in salt and sieve to remove any bubbles and egg white strings. Pour mixture into a pan or a heatproof container that can fit in one of your big cooking pots. Cover the container with plastic wrap or lid. It is best if you have a glass, or ramekin, or heatproof silicon pans. Metal pan will heat up very quickly, which leads to high chance of curdle up your egg tofu.
Bring water in steamer to boil and then switch to low heat and place the pan/container with mixture in. Steam for 15 – 20 minutes. Remember, at low heat!
Set aside to cool and keep in refrigerator overnight. Remove and cut desired size pieces. Now, eat it, fry it, enjoy!
Egg tofu has a milder, less beany flavor than normal tofu. Its texture is silky-smooth and slightly reminiscent of eggs. Because of its delicate texture, cooking egg tofu must be done with a light hand. 🙂
Now to conclude this never-seem-to-end post, I just want to add one more thing: how to store your homemade tofu. Once your final product is done, keep it the unopened tub in the refrigerator until ready to use, it will be OK for about 2 days. There is a better alternative: to store it in a sealed glass or plastic container under a few inches of water and some pinches of salt. It will last for about 5 days with daily change the water in the container.
Trust me when I say that you'd better consuming homemade tofu very soon after it is made. If you don't, well, let's just say it's probably one of the worst-smelling items you'll ever pull out of your refrigerator. 😉
Freezing tofu is also an option and only thaws the needed amount for each use. Some fork intentionally freeze tofu because once it's thawed, it has a more porous texture, resemble to texture of a fish or chicken fillet.
Here are more tips I found very interesting.
OK, I should stop now. 🙂 Brain gets frozen again, LOL.
If you have any questions, comments or recommendations concerning this matter, please feel very free to contribute. I would really appreciate that and try to respond to my furthest knowledge limit. 🙂
Have a very nice weekend, everyone.


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A Positive Side of Secured Business LoanSecured Business Loan 0 Comments
Sufficient funding is rudiment for any business. Irrespective of initial or development stage of the project, it needs abundant financial backing to keep up its growth. However, finding suitable funding can be a challenging job. In the search for funding options, SME(s) and start-ups often stand at a point where they must choose between secured


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Coffee Series 南洋好饮系列
White coffee is not only a famous Malaysian specialty product, it has become 'the' specialty product, a coffee variety that attracts tourists to Malaysia just to taste it.During the production process, in which no additives are added, the bitter and sour taste as well as caffeine content in white coffee is minimized, giving it a robust taste that does not irritate the stomach. It is called 'white coffee' because the original aroma, smooth taste and golden yellow colour of coffee is all preserved.Some travellers have commented that white coffee is the most unique specialty product of Malaysia, and hastened to add that 'you have not really been to Malaysia if you have not tasted white coffee!' To give a real Malaysian taste to friends and relatives back home, white coffee is the real thing.
White Coffee 醉香白咖啡
Teh Tarik 丝滑拉茶/奶茶
Durian Coffee 榴莲咖啡
Brown Rice Coffee 糙米咖啡
|RM 16.90Add to Cart
|RM 16.90Add to Cart
|RM 18.90Add to Cart
|RM 19.90Add to Cart
Choco Millet 小米巧克力
|RM 19.90Add to Cart


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The article named "Space images are stolen on the ground. Digital mapping information has poor legal protection" is published in the "Rossiyskaya Business-Gazeta" №871 (42). The material author is the copyright expert, ScanEx's lawyer Ekaterina Gyrdo.
"Satellite images and maps have long ceased to be a rare and unique product. Nowadays, mass use of Earth observation images not only accelerates and streamlines and what is more important – makes decision-making more unbiased in different economic areas, but also gives birth to satellite data illegal use. It sometimes happens on a commercial scale via the Internet.
Foreign and Russian web-mapping resources (Google Earth, Yandex.Maps, Kosmosnimki.Ru, etc.), by opening free access to large volumes of cartographic data and satellite images, often become victims of those, who download satellite data underlayers and then use them in their activities and sometimes even resell them via Internet-shops. At first sight there is nothing special in free downloading and using satellite images, however de-facto, it is illegal.
Mapping products are regarded as intellectual property and are subject to copyrighting according to international and Russian legislation. Mapping products are geographical maps, atlases, Earth remote sensing data, including satellite images (in 2D and 3D-formats, printed and digital/software version).
Geographic data, represented in digital format, are digital information, results of a creative work, including satellite images data processing efforts. This digital information is the digital database, recognized, according to Section IV of the Civil Code of RF, as subject to copyrighting. According to Section VII of the Civil Code of RF it is protected by the law.
Digital information is applied by the users within those rights and using those methods that are mentioned in license agreement signed between the copyright holder and the user. Primary ways of using digital maps are the preparation of copies on electronic media, processing and creation of derivatives and new products based on initial digital map, recording on the server of derivatives and new digital maps for further use and display on Internet.
Issues related to digital maps processing are currently poorly studied from the legal viewpoint. Possibilities of mathematic processing of electronic maps are practically unlimited. Can such processing be regarded as a creative work? Who gets the right to the new cartographic product? These questions need additional studying.
Creation of the new digital cartographic products is a creative work. Digital maps can be generated using automatic technologies by direct changes on-site, changes based on stereo photogrammetric models (creation of initial maps), digitization of the content of the already created maps (generation of derived maps). As a result of such processing a new cartographic product is created – an electronic map, however it is illegal to use it without prior consent of the initial map right holder. Unlike information and software support, applied only as a tool for map creation and having no impact on its legal status, the use of the initial map is impossible without prior consent of the copyright holder.
To advice about the rules of using cartographic and satellite data, the developers of web-mapping services publish end-user licenses. Adherence to license terms (meaning the copyright as well) is mandatory for operations with data on a legal basis.
The acting legislation has the following types of liability for the copyright infringement: civil (Atricles 1250, 1252, 1253, 1299, 1300, 1311 of RF Civil Code), administrative (Article 7.12 of RF Administrative Code), criminal (Article 146, 272, 273 RF Criminal Code).
Posting information on the Internet is always connected with the problem of detection, control and prevention of infringements. Compared to the infringement procedure itself, remedial and compensation actions are too costly. Despite the fact that Internet piracy level decreases in Russia every year, it is still quite high. This is not due to the volume of liability or legislation imperfection, but due to low legal culture and legal sense of our society instead.
The well-known economic truth says: demand breeds supply. If there is no demand for counterfeit digital products, the supply will sharply reduce. Understanding that copyright violation is equivalent to theft helps reduce the number of illegal downloads and illegal use of cartographic products. Disapproval of digital maps illegal use and illegal behavior in sphere of intellectual property by the society may considerably reduce the demand on counterfeit products and illegal application of digital cartographic information.
In parallel with the increase in legal sense of the user it is required to improve technical aspects as well, enabling to control downloading and use of digital cartographic information. Economic factors, impacting the legitimacy of using the digital cartographic products posted in the Internet, should be taken into consideration as well. For example, it is required to know that the fact that by paying for a legal product, the user increases the competitiveness of this product, which allows the copyright holder to reduce its cost".
Source: Rossiyskaya Business-Gazeta
ScanEX and (http://www.rg.ru/2012/11/06/karti.html)


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If your domain was originally registered through Ubertor, you have 3 options for renewing your domain:
- You can renew your domain for 5 or 10 years through Ubertor by contacting us athttp://livehelp.ubertor.com. The following pricing structure applies:
- 5 year .com = $124.95
- 5 year .ca = $199.95
- 10 year .com = $249.98
- 10 year .ca = $399.95
NOTE: While your domain name is in redemption websites and email addresses that use that domain will not function.
NOTE: You cannot transfer your domain if it is expired; it must be active in order to be transfered.


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The 3rd video in support of our latest and 2nd album 'Praedam' is out now. The video was shot during our release party at BETA2300 back in September.
At the concert during the songs 'Bite the Prey' and of course 'Death Zone' we had Stefan Hansen doing body suspension (hanging from hooks through his skin) among the audience and right in front of us performing on the stage. It was very cool!
Obviously this is not for everyone to enjoy so watch it if you dare! (if you don't like the visual side you can find the song on most streaming services).


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John Muir Elementary
All About the John Muir Visual Arts Program
Student Gallery
Artists and things that inspire us
Ways the arts help us grow
News, Celebrations, and Updates
Responding to student artwork to foster risk taking and build confidence
Every child is an artist. The problem is how to remain an artist once we grow up. ~Pablo Picasso
Inspired by Georgia O'Keefe. Emphasis on landscapes and foreground, middle ground, and background
5th grade Zendala. Students focused on patterned and using different line weights
Zentangle incorporating different types of lines, patterns and line weights.
Op Art 3-D Spheres inspired by Bridget Riley
Fourth grade found object sculptures
Fourth grade Egyptian art lesson
Self Portraits on Acetate using reverse painting techniques
Reverse painting technique self portrait
Reverse painting technique self portrait
Inspired by Edvard Munch The Scream
In spired by The Scream by Edvard Munch
Kindergaren self portrait
Kindergarten self portrait
"I am" silhouette self portrait collages
"I am" silhouette self portraits
Teacher example
Fourth grade perspective draings
Pumpkin perspective
1st grade pumpkin farm perspective
Third grade Seattle skyline focusing on foreground, middle ground,and background.
Third grade Islamic architiecture
The clay elevations is part of s 2nd grade integrated unit around Communities. Students first made elevation drawings, created a frieze using recycled boxes, then made clay elevations.
Third grade integrated Greek Mythology unit
Third grade Aztec sun (sol)
Eric Carle inspired collage
Mendi Mandala 2nd grade collaboration incorporating Islamic patterns.
African Patterns combined with color theory
Second grade architecture/math integration
Pop art flowers inspired by both Andy Warhol following a lesson on Georgia O'Keefe
Kindergarten Paul Klee cats
First grade textured owl. Introduction of positive and negative space.
Eric Carle inspired under the sea collage- kindergarten
Kindergarten Under The Sea collage
Surrealist collage
Inspired by Dale Chihuly
Inspired by Dale Chihuly
Winter birds
1st grade Eirc Carle inspired penguin
Ming Dynasty Vases
Fourth/Fifth grade Pop Art clay cupcakes
Pop Art Prints
Andy Warhol Pop Art Prints
Andy Warhol Pop Art Prints
Andy Warhol Pop Art prints
1st grade Georgia O'Keefe flower bowls
5th grade Harriet Tubman quilt project
2nd grade African masks
4th grade POP art sculptures integrated with electricity unit
5th grade Pop Art Portraits
5th Grade Pop Art Portraits
Somewhere over the rainbow-1st grade
3rd Grade Flower sculpture integrated science project
4th grade Geometric string art
3rd grade textured owl drawings with tinted moon background
Clay Totems-4th grade integrated Northwest Coastal art study.
African Patterned Birds- 1st grade
1st grade Vincent Van Gogh Starry Night
Kindergarten still life inspired Vincent Van Gogh
1st grade Vincent Van Gogh Starry night
4th grade Mexcian Huichol String paintings
3rd grade Clay African Masks
5th Grade Jacob Lawrence study
African Mask
Alexander Calder circus sculptures
2nd grade Alexander Calder sculptures
3rd grade integrated art/ social studies play
Integrated arts
Tie dying and mask making
NW Coastal designs inspired by the art of Louie Gong
1 pt. perspective
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This blog will reflect the progress of my genealogy project(s). I will describe any major changes that I make on my website www.fayewest.ca and I will document how I solved some brick walls.
Sunday, August 19, 2012
New Manery children
Thanks to Elaine Willson, I now have the names of William James Manery's two youngest children. They are Ettie May Manery and Frederick Sydney Manery. These are now included on both the Broder and the Striker parts of the site.
Thursday, August 9, 2012
Gavin Updates
I did a bunch of updates to the Benjamin Gavin family today. Benjamin married my great-grandaunt Edith Hamilton. I added a photo that is believed to be of Edith about 1898 - if you recognize the photo and can confirm that it is or isn't Edith, please let me know.
I also added information about Benjamin and Edith's children.
I also added information about Benjamin and Edith's children.
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by Shana Abe
Hardcover: 352 pages
Publisher: Bantam (April 2, 2013)
Language: English
Buy the Book: Amazon
Mark on Goodreads
"With every fiber of my being, I yearned to be normal. To glide through my days at Iverson without incident. But I'd have to face the fact that my life was about to unfold in a very, very different way than I'd ever envisioned. Normal would become forever out of reach."
Lora Jones has always known that she's different. On the outside, she appears to be an ordinary sixteen-year-old girl. Yet Lora's been keeping a heartful of secrets: She hears songs that no one else can hear, dreams vividly of smoke and flight, and lives with a mysterious voice inside her that insists she's far more than what she seems.
England, 1915. Raised in an orphanage in a rough corner of London, Lora quickly learns to hide her unique abilities and avoid attention. Then, much to her surprise, she is selected as the new charity student at Iverson, an elite boarding school on England's southern coast. Iverson's eerie, gothic castle is like nothing Lora has ever seen. And the two boys she meets there will open her eyes and forever change her destiny.
Jesse is the school's groundskeeper—a beautiful boy who recognizes Lora for who and what she truly is. Armand is a darkly handsome and arrogant aristocrat who harbors a few closely guarded secrets of his own. Both hold the answers to her past. One is the key to her future. And both will aim to win her heart. As danger descends upon Iverson, Lora must harness the powers she's only just begun to understand, or else lose everything she dearly loves.
I knew, from the first page of this book, even though I had no idea what it was about, that I was going to love it. I immediately connected with the beautifully written tone of The Sweetest Dark, and once I started it, I couldn't put it down. Why would I want to? Besides the moving prose, there was also a strangeness and mystery to the story that completely captivated me. Add to that a love story that was so endearing, and I was a goner!
The entire time I was reading this, I was thinking, "This is so strange....and I like it!" I do have a tendency to like stranger books (Wicked Lovely, Carnival of Souls, Chime), but only if it's a kind of eery, beautiful strange, which I definitely found this book to be. The setting I pictured was often foggy and dark, and the characters all just had something a little mystifying about them. Lora heard music playing all the time and often had a voice in her head, telling her to do some sketchy things. Jesse seemed to be a mystery to everyone that lived at Iversone. They all believed him to be mute, but he spoke perfectly fine to Lora. Armand and his father obviously have some deep dark secret that they don't want anyone to know. Add to that the backdrop of The Great War, and it definitely leaves an ominous impression.
I went into this book not knowing what it was really about, and I highly recommend that you do the same. I had no idea what was going on with Lora, why she heard music and voices, where she came from, why she kept trying to jump. Even if I had guessed about Lora, I never, in a million years, would have guessed what mysteries Jesse was hiding. When I finally learned their secrets, I was shocked, and a little bumfuzzled. Again, it was all so strange, but it just worked for me. I'm pretty sure Shana Abe couldn't have written anything, and I would've gone with it, it was just so well done!
What happens when two mysterious and strange characters fall in love? Definitely an eccentric romance. Their relationship was a tad quick, but there is a reason for that, and though I hate "insta-love," I was happy with this romance. It was interesting for me, too, because part of me loved Jesse, and part of me loved Armand. I also, don't like love triangles, but.....I did, and it wasn't exactly a triangle. And the two parts of me were battling each other, because while I love that "fated love," that instinctual bond that some characters have (Melissa Marr is really good at this), I also love a "bad boy" that isn't exactly bad. I just didn't know who to pick! By the end of the book, though, I had a clear winner in my mind, but I'm not telling you who it is!
Quick Wits and Sharp Tongues:
One of the things I enjoyed most about this book was Lora's snark. She was a spitfire, don't hold back, hit 'em where it hurts, hellion if I ever read one. I loved the banter between her and Armand. LOVED IT. But I really loved the way she put it to the snotty, stuck up boarding school girls in her class. It was awesome, and I wish I had half the wit that she did!
If I had one, tiny, (not even) complaint, it would be that some of it was a little too far fetched and strange. Usually, in paranormal reads like this, there's kind-of a purpose to the powers, if that makes sense. They're fighting something, or fighting for something. There's an opposing force. In this there was kind-of an accidental opposition, but it didn't really have anything to do with Lora, she just happened to be there. Again, not a big deal for me, but just something I noted.
I have this on my Kindle. I think I'll wait for the series to finish (been burned too many times by bad endings or changing book covers), and then I'll buy the hard copies.
Chime by Franny Billingsly, Lips Touch Three Times by Lani Taylor
- Profanity: Moderate*
- Violence: Moderate
- Other Notables: Some alcohol usage


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With the reveal of the new kitchen this week, thank you guys for all your lovely comments on my social media channels, I thought I'd also share a few of the new pieces I've picked up to finish off the kitchen design, as well the new products I'm obsessed with, starting off with these Tefal Ingenio Pans, yep, I'm sharing my pan set with you all because they are incredible.
First off, I know what you are thinking don't you have a copper set of pans, yep I do, however, who knew that copper and induction didn't really play well together? Just me thought so. Well, not to worry the guys over at Tefal helped me out and sent me over their amazing 13-piece Ingenio Induction Pan Set, which basically has all the pans anyone could ever need, and some you aren't sure what to do with, I'm talking about you sauté pan!!!
What's so special about the Ingenio range is that they are versatile, they can be used on the hob, in the oven, on the table, as well as be placed in the fridge thanks to the special hermetic Ingenio lid, and the space-saving system has detachable handles that makes it easy to store, use and clean, yep, no more stubborn food needing to be scrubbed off around the handle, oh and I nearly forgot they are all dishwasher safe, and they stack up perfectly so I can fit them into one of my large drawers. I'm telling you these pans were made for me and my new kitchen.
We've always had Tefal frying pans, everyone loves the Thermo-Spot technology right? I love that the pan tells me when it has reached optimum cooking temperature, makes it much easier to cook, and they really do have the best non-stick coating of any other pans. So I was pretty excited to try out other pans in their collections and the 13-piece set is everything you need to stock a new kitchen as it comes with an array of pans, including a 16cm and 20cm saucepans, 22cm and 28cm frying pans, a sauté pan and a wok, as well as two detachable handles, 3 glass lids and 2 hermetic Ingenio plastic lids, the only thing missing is a giant stew pot to make big batches of soup or chilli, but that's hardly a daily requirement.
My husband and I like the simplicity of a one-pot meal and these pans are perfect for that. For the chicken chasseur it was simple, we fried up the chicken, onions, and mushrooms, added the stock, and then literally placed the pan into the oven, as each item doubles as an oven dish, and then to make it even better, you can also simply place it on the table to serve. So, I saved myself the hassle of transferring from the frying pan to an oven dish, then from an oven dish into a serving bowl, and then again into tupperware when I put the leftovers in the fridge, instead, I just allowed it to cool and placed a plastic lid on it. Also, it feels so much better knowing I only have to wash one pan.
I've also noticed the past month I've been using these pans that cooking is generally quicker, I'm not sure if that's all the pans doing, or a combination of the pans great heat conduction on this induction hob, but I finally understand why people rave about electric hobs as whipping up a stir-fry is super quick and I'm so pleased that this set has a large wok in it as it is probably the most used pan in our house. As I'm a Tefal convert I've also been looking into all the extras you can get, there's a pasta strainer that just sits inside to make it quick and easy to serve as well as a grill insert.
The other thing I love about these pans is that they aren't super heavy, normally when it comes to pans heavier generally means better quality, the copper ones we have are so heavy it makes it uncomfortable to the strain water or serve up, you can feel and see the quality of the Tefal range but they are much more manageable, actually I was surprised by how much more lightweight they were. The pans are also very robust, they will certain handly daily cooking, whether that's on the hob or in the oven. I really can't recommend these pans enough – I love them, even more so because they don't take up half of my kitchen!
Have you tried the Tefal Ingenio range?
Buy: The 13-Piece Tefal Ingenio Induction Pan Set
**Tefal did gift me the 13-piece Ingenio Induction Pan Set, but as always all views are my own, I promise you if I didn't love them, I wouldn't share them with you guys**


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Super Talented Harold Mordi aka H-Code drops his the Video for his Hot Single – Iwo Ni which also features Vector & Tasty.
Concept of the video is nice …we see H-Code chattin up a fly honey who is being neglected by her date boyfriend @ the Club.
Peep the video below:


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Many small businesses start with using personal funds as seed money. A group of one of more people dip into savings to purchase equipment, rent space, hire a logo designer, and generally get the business up and running. After a period, though, the business owners require additional funds to grow the business. A main source of funds is standard commercial lending: the business owners go to their local bank and take out a loan or a line of credit. For some owners and some lines of business, though, commercial lending is not an option. Perhaps the business owners don't qualify for a loan. Perhaps the business is in a line that commercial lending does not support; for example, some lenders won't loan to restaurants due to their high failure rate or won't loan to medical marijuana facilities. In these cases, the business owners must turn to alternate sources of funding.
The owners may consider their own retirement accounts to fund the business, such as raiding their 401(k). They may take out a home equity line of credit to finance the business. These are risky propositions, obviously: tax consequences for the former and risk of losing a home on the latter. There are other options for start-up businesses, though. While not to be an exhaustive list, below are discussed some other lending options.
Friends and Family
Often, business owners turn to friends and family for funds. The business owners may ask their parents for a loan or to dip into their inheritance. Often, these are easy ways to raise funds, but asking for a loan from dad can be tricky. Introducing a loan into a family relationship runs the risk of intrafamily discord, wreaking havoc on the family dynamic. Obviously, having father suing a child over an unpaid loan is an unpleasant way to try to resolve things. The best way to have a family loan is like a bank loan- through contract. A written agreement outlining terms such as interest, repayment schedule, default and more can help a family loan succeed.
Business owners may wish to go into debt through other mechanisms such as an Small Business Association loan or a Small Business Association microloan. Alternatively, the owners may find investors willing to loan them money. Again, the contract governs: the contract spells out repayment terms, interest, and more to ensure both the borrower(s) and the lender(s) know the terms. Many people have heard the term angel investor. While an angel investor often wants convertible debt or equity (discussed below), some angel investors are willing to loan to businesses.
Another method to raise funds is to sell ownership in the business, which is called equity. For example, the business owners own 100% of the business but need $100,000 for a new machine. They find someone willing to give them $100,000, but that person wants 20% ownership of the company. The business owners don't have to go into debt to get this $100,000, but they do have to give up a portion of their ownership interest for it. For some business and owners, this is an ideal choice. Again, important considerations must be made in giving up ownership. Now, the business owners may have another voice in the decision-making processes of the business that hinders or slows the business. Or, the owners start to fight with their equity partner, and the business suffers. Business owners typically want their expertise and knowledge used to grow the business, and having an unknown party enter the business can cause problems. A good way to protect this is to spell out what the new equity partner can and cannot do. Can the new equity owner vote? When does the new equity owner get paid? Many other considerations must be made when giving someone equity in exchange for funding.
Convertible Debt
Investors particularly like convertible debt, which provides the safety of a loan with the potential upside of equity. Generally, an investor loans money to a business on a loan basis. Then, upon an event or upon the demand of either the lender or the borrower, the loan amount can be converted into equity in the company. For example, an investor may loan $100,000 to a business at 4% interest. Then, once the company has an initial public offering of stock, the lender may convert their loan into stock. Investors particularly like this type of financing because it provides both safety (the loan) and the opportunity to make more money if the company is successful and they convert their debt into equity.
A more recent type of fundraising is crowdfunding. Crowdfunding sites such as Kickstarter and Indiegogo have allowed businesses to finance their projects through an alternate source of funding: the public pitching in piecemeal to fund a project. Everything from speakers to movies have used crowdfunding as a financing mechanism. Crowdfunding has upside for the borrowers, as they typically don't have to repay their lenders. Often, they will offer incentives for borrowers (a t-shirt for a $100 donation, a coffee mug for a $200 donation) or offer their lenders the product they are crowdfunding. While platform requirements differ, some crowdfunding sites require that the borrowers reach their goal in order to obtain funding (this, if the business borrower has a goal of $10,000, but only raises $9,9999, they do not get any funding). Others offer loans to businesses at 0% interest. Crowdfunding is not an option for all businesses, but work particularly well for new products and ideas.
To discuss financing your business, please contact Benjamin Long of Schmidt & Long.