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Monday, November 25, 2013
Penne with Zucca, Onions, Anchovies, and Bread Crumbs
It's time for another installment of 12 Weeks of Winter Squash! This will be my last post until after Thanksgiving. Last week, I shared a recipe for Butternut Squash Tart with Fried Sage utilizing the neck of a butternut squash, and this week I'm sharing what I did with the remainder of that squash, a simple yet tasty pasta dish sweetened with squash and onions, with a little edge from some anchovies and crunch from bread crumbs.
It paled in comparison to the tart (I made both dishes the same day), but I honestly enjoyed it and was even quite happy with the leftovers. The anchovy flavor is mild, but if you have a serious aversion then this is not the dish for you. This also yields a serious amount of pasta between the pound of penne and the pound of squash! The original recipe claims to serve 4, but at the very least you can get 6 good portions out of it.
I hope all of you have a happy and healthy Thanksgiving! It's really the ultimate foodie holiday, but it's also such a nice time to gather with those you love and really appreciate that time together. I'm very thankful not only for my family and friends, but also for YOU, my lovely readers. I wouldn't be doing this if it wasn't for you all, so THANK YOU from the bottom of my heart! See you in December ;-)
Penne with Zucca, Onions, Anchovies, and Bread Crumbs
Serves 6
(Adapted from The Babbo Cookbook)
Kosher salt
4 tablespoons extra-virgin olive oil
1 red onion, finely chopped
4 garlic cloves, thinly sliced
6 anchovy fillets, well-drained
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes
Freshly ground black pepper
1 pound penne rigate
1/4 cup toasted fresh bread crumbs
Bring 6 quarts water to a boil and add 2 tablespoons salt.
In a 12-to-14-inch saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic, and anchovies and cook over medium heat, stirring occasionally, until the onion and garlic are softened and the anchovies have begun to break up.
Turn the heat up to high and add the squash cubes. Toss over high heat for 5 minutes or longer, or until the cubes are tender and the browned at the edges. Season with salt and pepper and remove from the heat.
Cook the penne in the boiling water until al dente. Return the squash mixture to the heat, drain the pasta, and add it to the pan. Add the remaining 2 tablespoons olive oil and toss over high heat for 1 minutes. Divide the pasta and squash evenly among individual pasta bowls, top with bread crumbs, and serve immediately.
Friday, November 22, 2013
Spain: Braised Veal with Dried Mushrooms
I love discovering cuisines from far off lands, both ones I've visited and ones I've longed to explore. I've never been to Spain, but it has always intrigued me. The language, the culture, and of course the food!
I recently received a copy of Spain by Jeff Koehler. It's a gorgeous book, full of wisdom about the experiences of living and dining in Spain. It takes readers on a culinary tour of the entire country, focusing on the real food that is at the heart of this nation.
There are lovely features within the book discussing all sorts of Spanish ingredients and traditions, from a look at cured pork products to saffron, olives, and more. It's a really comprehensive look at the Spanish diet, and it really makes the book so informative for curious foodies.
There are lots of fantastic recipes in the book, with mouth-watering photos to boot. Although the book is filled to the brim with bright and colorful photos of food and more, this is the kind of book I really wish featured photos for all the recipes, because so many of these dishes are truly foreign to me. There was some that sounded particularly appealing and so I found myself Googling the Spanish names to see photos online. Regardless, there are still plenty of great pictures to keep me satisfied.
It was nearly impossible to decide where to begin when I got cooking in my kitchen. Many of the tapas sound appealing, and I absolutely intend to make the Soupy Rice with Lobster, which is reminiscent of my meal at Mi Casa by Jose Andres in Puerto Rico last February.
I'm also dead set on trying the Chicken Braised in Saffron, Almond, and Egg Yolk Sauce. It's sounds so unusual, yet delicious. In the end, I simply opened up the book to a page bearing a photo of Braised Veal with Dried Mushrooms, and I knew this was the one.
|My sofrito
Although the recipe is clearly influenced by neighboring France, it's is decidedly Spanish in flavor with the typical use of sofrito. I actually used stewing veal that was already cut up (it was on sale), and I gently butterflied and/or pounded the pieces to make them flatter like the recipe states. The result is a mouthwatering, tender concoction of delicate veal, umami mushrooms, and simply the most fabulous sauce. I served this with some noodles, but mashed potatoes, rice, or bread would be excellent starches to help sop up some of the juices.
|The seared veal tossed with the sofrito before adding the liquids
I can wholeheartedly recommend this book to anyone wishing to learn more about Spanish cuisine. The book is substantial and definitely worth the price. I am anxiously awaiting my next kitchen tryst with my new Spanish love.
Braised Veal with Dried Mushrooms (Fricando amb Moixernons)
Serves 4 to 6
(Adapted from Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia)
6 tablespoons extra-virgin olive oil, plus more for oiling pan
2 pounds boneless veal, thinly sliced about 1/4-inch thick
Kosher salt and freshly ground black pepper
All-purpose flour for dredging
1 medium onion, finely chopped
1 garlic clove, minced
2 ripe medium tomatoes, halved crosswise, seeded and grated, discarding the skins but reserving the juices
Scant 1 cup (15 g) dried mushrooms, preferably moixernons (St. George's or fairy ring mushrooms) (I used a mixture of dried porcini and dried black trumpet mushrooms)
3/4 cup muscatel (moscato), vino rancio, sweet sherry, or another sweet wine
1 1/2 cups light beef stock or water
In a cazuela, heavy casserole, large saute pan, or deep skillet, heat 4 tablespoons of the olive oil over medium-high heat. Season the veal with salt and pepper, lightly dredge in flour, and pat to shake off the excess. Quickly brown in single-layer batches that don't crowd the pan, about 30 seconds on each side. Transfer to a large platter. Add a bit more oil to the pan if needed between batches.
To make the sofrito, add the remaining 2 tablespoons olive oil to the cazuela, reduce the heat to medium-low, add the onion and a pinch of salt and cook, stirring frequently, as the onion turns translucent, 8 to 10 minutes. Add the garlic and cook, stirring almost continuously, until aromatic, about 1 minute. Add the tomatoes and their juices and stir well. Cook uncovered over low heat, stirring often and tapping down on the ingredients with a wooden spoon to help break them down, until the tomato is dark, pulpy, and has lost its acidity, 10 to 20 minutes. Dribble in 2 or 3 tablespoons of water two or three times during cooking, if needed, to keep the sofrito from drying out. It can be made ahead and refrigerated a day or two.
Meanwhile, place the dried mushrooms in a small bowl, cover with warm water, swish them around, and immediately pour off the water. Cover the damp mushrooms with 2 cups warm water and let soak for 1 hour.
Return the veal to the pan of sofrito and turn to coat. Pour in the muscatel, turn over the pieces of veal, and let the alcohol burn off for 2 minutes before pouring in the stock. Bring to a simmer, reduce the heat to low, and partly cover the pan. Cook, just letting bubbles slowly break the surface for 45 minutes, turning over the meat from time to time to keep it from sticking.
Drain the mushrooms, reserving the liquid. Add the mushrooms and 1/2 cup of the reserved liquid to the pan and cook uncovered for 30 minutes, or until the veal is very tender. Add more reserved liquid if needed. The sauce should be like gravy. Serve from the cazuela.
*Disclaimer* I received no compensation to write this review other than a free copy of the book. My opinions are always my own.
Wednesday, November 20, 2013
Honey-Glazed Beer Bread
A little while back I discussed my love for a fantastic restaurant in the heart of Providence called Gracie's. The entire meal was outstanding, but one of my favorite treats from that meal and the ones that followed at Gracie's was found in the delicious bread basket, filled with goods from sister bakery Ellie's. The honey-glazed beer bread is the one I always reach for, and I find it nearly impossible to select any other variety.
There's nothing quite like that delicious, nutty, malty, aromatic bread with its sticky-sweet crust, slathered in soft butter to make my carb-loving heart melt. It's only delicately sweet (mostly from the glaze) with a hearty wheat base. I was thrilled to find the recipe available online and couldn't wait to try it myself.
I actually used the same exact beer that they use at the bakery, but I couldn't find malt powder at any of the stores I checked. The recipe doesn't specify if it should be diastatic or non-diastatic malt powder either, and considering the trouble I faced finding it all together, I decided to just substitute barley malt syrup instead. It's certainly not the same thing, but I hoped it would impart some of the flavor and color the malt powder would provide.
The aroma of this bread, even before it's baked it phenomenal. Imagine the comforting smell of yeast dough proofing in your kitchen, and then add the sweet, malty characteristic of beer to the mix. It's fantastic.
This bread is truly best the day it's baked. Not only does it have the moistest crumb when fresh, but the longer it sits, the honey-glaze soaks into the crust and loses its shine and flavor. I had some trouble getting good photos of this bread because with the loss of natural light after daylight savings, I had to really push my limits to take some photos nearly in the dark, and then freshen up the bread with more honey the next morning to try taking more with better natural lighting! You can't say I didn't try!
Regardless of how it photographs, trust me, this bread will not only fill your kitchen with the best aroma, but it will fill your belly with some of my favorite bread I've ever enjoyed at a restaurant (so much that I had to recreate it myself). Its fantastic on its own, but a touch of butter spread across a slice is the perfect way to enjoy. It's pretty great toasted too once it loses its initial freshness.
Honey-Glazed Beer Bread
(Adapted from Ellie's Bakery/Gracie's, Providence, RI)
3 3/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon malt powder (I used barley malt syrup)
2 teaspoons kosher salt
1 tablespoon dry active yeast
1/4 cup honey, plus more for glazing
3 cups beer at room temperature (see note)
1 tablespoon unsalted butter at room temperature
Combine flours, malt powder, salt, and yeast in a mixing bowl fitted with a dough hook attachment (if using barley malt syrup as I did, add it during the next step with the honey and beer).
Add the honey and most of the beer. Begin mixing on first speed, adding more beer slowly until the flour is fully hydrated (You may not need all of the beer--I only used about 2 cups).
Switch to second speed and add the butter. Mix until it is fully combined.
Continue mixing until an elastic dough forms. You are looking for the dough to spring back a little when you pull on it and it does not break.
When the dough is finished mixing, cover the bowl tightly. Allow to proof for 1 to 2 hours, until doubled.
When the dough has doubled in size and springs back upon contact, divide into two, one-pound loaves, or smaller rolls.
Shape into tight balls and place on a greased sheet pan (I placed them on pieces of parchment paper I would later transfer to my preheated baking stone). Cover with a cloth or plastic wrap. Allow to proof for about 2 hours.
Score the bread before baking at 350 degrees F for 15 minutes. Take the bread out and glaze with honey using a pastry brush.
Bake for another 5 to 8 minutes, or until it reaches an internal temperature of 200 degrees F. Cool completely before slicing.
Note: Ellie's Bakery uses "Shabadoo" Black & Tan Ale from Berkshire Brewing Co.
Monday, November 18, 2013
Butternut Squash Tart with Fried Sage
It's most definitely winter squash season. I'm happy to share yet another recipe highlighting winter squash in celebration of 12 Weeks of Winter Squash! Coincidentally, this month's challenge from the Creative Cooking Crew is to share a Thanksgiving appetizer. This was the perfect opportunity to create a dish featuring winter squash that is perfect for starting a Thanksgiving feast.
I had eyed this recipe for Butternut Squash Tart with Fried Sage from Bon Appetit magazine for quite some time. It starts quite simply with frozen puff pastry and thinly sliced butternut squash. What results is a shattering of crisp layers and sweet squash, finished with shaved Parmesan cheese, chile-infused honey syrup, and fried sage leaves.
This rustic tart sways from savory to sweet, spicy to salty; it's a really beautiful presentation of flavors that sets your taste buds dancing. The complexity in taste matches the myriad of textures as well--crispy, soft, sticky. All wrapped in one.
This tart was immensely popular among my family! It was truly so easy to make, and only uses part of a butternut squash, so the remainder can easily be used for another dish! I'll be sharing that creation next week ;-) It can easily be doubled using a whole package of puff pastry if you're planning on serving a crowd!
Butternut Squash Tart with Fried Sage
Serves 8
(from Bon Appetit Magazine October 2012)
1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) (I used a sheet from a 1 pound package from Trader Joe's and it worked great)
1 large egg beaten with 1 teaspoon water
12 (1/8-inch-thick) slices peeled butternut squash (from the neck)
Kosher salt
1/4 cup honey
1 thinly sliced Fresno, jalapeño, or red Thai chile
3 tablespoons olive oil
12 fresh sage leaves
1/4 cup shaved Parmesan
Freshly ground black pepper
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10" square (just enough to even out). Transfer to prepared sheet.
Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8"-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2" border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.
Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.
Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.
Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.
Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.
Thursday, November 14, 2013
Taco Night
Dear, Tacos. How do I love thee? Let me count the ways. I love you made with homemade corn tortillas, topped with shrimp and avocado crema, or melt-in-your-mouth braised beef short ribs. I love you filled with homemade fresh chorizo, and even strips of panko-crusted fish. You are fantastic always, but even sometimes when I have more gourmet options, I love you the most simplest way of all: served in crispy corn shells with a Tex-Mex-inspired filling of ground beef (or turkey).
I'm talking about the most popular type of taco in America, and the one most often prepared for "Taco Night." Hard (or soft, depending on your preference) tacos filled with a well-seasoned, quickly sauteed mixture of ground beef is a standby favorite of mine and so many others. I sometimes make it with ground turkey to lighten it up, but it can easily be made with lean ground beef as well, and it tastes just as good!
I'm never a fan of using store-bought mixes for anything. I found a great recipe to make your own seasoning for taco filling and I'm sticking to it. It's a cinch to make!
You can easily multiply this recipe,and use the extra meat for other purposes like filling burritos, but it would also be great on nachos and in taco salad.
The shells I used here are from Trader Joe's. What they lack in preservatives and unnecessary additives they make up for in delicious crispiness. And they only cost $1.99 for a pack of 12! After warming them up for just a few minutes in the oven, they are perfect for a night of guilt-free tacos! I'm much happier serving my family tacos made with better quality taco shells and completely homemade meat filling! It makes all the difference.
Ground Beef (or Turkey) Tacos
Makes 12
(Adapted from Cinnamon Spice and Everything Nice)
Seasoning Mix:
1 tablespoon + 1 teaspoon chili powder
1 1/4 teaspoons cornstarch
1 1/4 teaspoons oregano
1 teaspoon kosher salt
1 teaspoon onion powder
3/4 teaspoon sweet or smoked paprika
3/4 teaspoon ground cumin
1/4 teaspoon garlic powder
Pinch black pepper
1/4 teaspoon cayenne pepper or red pepper flakes (optional)
1 tablespoon vegetable oil
1 pound ground beef or turkey
1/2 cup water
12 taco shells, crisped up in the oven according to package directions, or 12 taco-sized flour tortillas for soft tacos*
Toppings, such as sour cream, salsa, chopped tomatoes, shredded lettuce, pickled jalapenos, and grated cheddar cheese
Combine all the ingredients for the seasoning mix in a bowl. Set aside.
Heat the oil in a large saute pan over medium heat. Add the ground beef or turkey and break it up with a wooden spoon. Stir the meat continuously, breaking it up into small pieces, until it is cooked through, a few minutes. Drain off any extra liquid that accumulates.
Add the seasoning mix and water, starting with about 1/2 cup and then adding more as needed until it creates a thick sauce that just coats the meat, cooking it another minute or two. Remove from the heat and serve with the taco shells and your choice of toppings.
Monday, November 11, 2013
King's Garden: Great Dim Sum Closer to Home
I have a long, lingering obsession with dim sum. I remember my very first dim sum experience at Golden Unicorn in New York City. It was life-changing. I knew it was the beginning of a deep and profound love. In the years since, I have developed a particular affection for Jade Asian Restaurant in Flushing, Queens and enjoy dim sum there every single time I'm in the city (that's several times a year). It's the best I've had so far, and I'm sticking to it! I've been there on several visits since my initial review, and have enjoyed it just as much as the first time.
I don't live in New York City anymore, and although a handful of dim sum meals a year is fantastic, I really wanted to find something closer to home. I actually love making dumplings myself, and have made quite a variety in my kitchen over the years, from pan-fried vegetable dumplings and har gow (shrimp dumplings) to less traditional pan-fried sweet potato and pork dumplings, and beyond. I have an obsession with making my own dumplings (completely from scratch), but there's still a part of me that craves the variety of a dim sum experience that is far too time-consuming for me to replicate.
|Steamed Stuffed Sticky Rice in Lotus Leaves
From my research, there's really only a few Chinese restaurants in Rhode Island that offer dim sum menus. These are different from the Chinatown experience of selecting dishes off carts as they roll through the aisles of large expansive dining rooms with communal tables. With a smaller market for dim sum, it makes sense to offer paper menus and make the items to order. That's what you'll find in Rhode Island.
|Steamed Char Siu Bao (Roast Pork Buns)
After reading some great reviews, I headed to King's Garden in Cranston, RI with my cousin for his first dim sum adventure (I love introducing people to dim sum!). They offer a typical Chinese-American menu, in addition to a dim sum menu and an authentic Chinese menu. We were here specifically for dim sum, so we asked for that menu and ignored the others.
|Chao Chow Dumplings
Free tea is a tick in the plus column for King's Garden. There's usually a charge for tea and water (an albeit small one) at typical dim sum restaurants in Chinatown. We checked off our choices on the paper dim sum menu, and shortly thereafter we were scarfing down a variety of dumplings and such.
|Fried Mashed Taro Dumplings
We tried seven different dishes. My all-time favorite dim sum staple is steamed char siu bao, or roast pork buns. I order this at every single dim sum meal. The version at King's Garden is great, although it has a bit less filling than my preferred dumplings at Jade Asian. Otherwise, the texture and flavor is spot on. It was a relief to discover these live up to my expectations.
|Inside Steamed Char Siu Bao
Another standard at dim sum is har gow, or steamed shrimp dumplings. The ones here are full of plump shrimp, and once again do not disappoint compared to the ones I've grown accustomed to.
|Steamed Shrimp Dumplings (Har Gow)
The third "usual" order during this visit was steamed stuffed sticky rice in lotus leaves. The steamed packets usually contain a combination of sticky rice, pork, chicken, Chinese sausage, and mushrooms. I was very happy with what was presented at King's Garden. The flavor of the rice and all of its "fillings" was spot on, and it had a great texture.
|Inside Steamed Stuffed Sticky Rice in Lotus Leaves
We also ordered some Shanghai dumplings, aka soup dumplings. They were smaller and less soupy than some I've had in the past (namely at Joe's Shanghai in NYC). They still had an excellent "juiciness" to them and great flavor. I was very happy with these even though they are atypically small compared to what I am more familiar with.
|Shanghai Dumplings
Chao Chow dumlings were also on the menu. I have actually made a version of these in my kitchen (although I haven't yet shared the recipe), and I was curious to see how the restaurant version compared to what I made. Filled with a combination of pork, jicama, and peanuts, these super-chewy translucent dumplings were very similar to the dumplings I had made, and yet the filling was chunkier and the skins were thicker and somewhat gummier. They are a bit off the radar compared to more traditional dumplings, but I was really pleased to see these on the menu and would happily enjoy them again in the future.
|Inside Chao Chow Dumplings
Fried mashed taro dumplings are another fun expedition. I had enjoyed these once in the past at Jade Asian, and ordered them again here at King's Garden. A very thick, almost gravy like mixture with ground pork makes up the filling for these gossamer yet fluffy taro dumplings. Although the mashed taro is not really seasoned, and the crisp crust is fairly greasy, the filling is very flavorful and balances out this dumpling really well.
|Inside Fried Mashed Taro Dumplings
The last dish we tried was new for both of us. We finished up with the pan-fried turnip cake, which isn't really made with turnips. It features a combination of grated daikon radish, rice flour, and Chinese sausage. The texture almost flaked like fish, and the flavor was somewhat sweet with a bit of sharpness from the cooked radish. Although we were both intrigued by this dish, it wasn't quite as exciting as some of the others at the meal. I'm glad I tried it, but it wouldn't top my list of favorites by any means.
|Pan-Fried Turnip Cake
I'm really glad I've found a stand-in for my dim sum desires in between trips to New York City. I was very pleased with the quality of the dishes as well as the prices (all in the $3-range). It's minutes from my home, and I can assure you I will be returning for more.
|More of the yummy filling inside the lotus leaves.
King's Garden
90 Rolfe Square
Cranston, RI 02910
(401) 467-8916
Friday, November 8, 2013
Mini Buffalo Chicken Meatballs
Because anything can be made Buffalo chicken... I've made it my unofficial mission in life to create as many variations of Buffalo chicken as I possibly can. From nachos to macaroni and cheese, quiche to enchiladas, it's been a really fun mission! These meatballs aren't quite as spicy as some of their counterparts, but they are moist and delicious. Along with some really simple and tangy blue cheese dressing, they are the perfect addition to game day (or really any day). Feel free to drizzle them with additional Buffalo sauce if you'd like to make them extra hot!
Mini Buffalo Chicken Meatballs
Makes about 40 (3/4-inch) meatballs
(From The Meatball Shop Cookbook)
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank's Red Hot hot sauce, or any other favorite hot sauce
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt
Blue Cheese Dressing (recipe follows)
Celery sticks, for serving, if desired
Preheat oven to 450 degrees. Drizzle the vegetable oil into a 9x13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4-inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 degrees F.
Allow the meatballs to cool for 5 minutes in the baking dish before serving. Serve with blue cheese dressing and celery sticks, if desired.
Blue Cheese Dressing
Makes 2 cups
(From The Meatball Shop Cookbook)
3/4 cup sour cream
1/3 cup crumbled blue cheese
1/3 cup whole milk (I used buttermilk instead)
1/3 cup mayonnaise
1 teaspoon salt or more to taste
1 tablespoon red wine vinegar
Place all the ingredients in a medium bowl and whisk thoroughly until combined. Taste and adjust seasoning, if desired.
Wednesday, November 6, 2013
Revisiting Scarpetta
Ever since my first visit to New York City's Scarpetta I have been recommending it left and right to friends of mine visiting the city. Any of them who have taken me up on my suggestion have been impressed by the food and service. Although I'm not the biggest fan of Scott Conant's TV personality, he certainly has skills in the kitchen, as is evident in his restaurants and recently released cookbook (which I love by the way, and will perhaps discuss in the future).
On a recent trip to the Big Apple, I figured it was about time for me to return to this fine Italian eatery in the Meatpacking District, tucked away on 14th Street. Nick, one of my New Yorker foodie friends was meeting me here for dinner to catch up since my last visit. He's Italian and had been wanting to try Scarpetta for a while. This was the perfect chance!
First thing's first: cocktails. I don't always order booze when I go out to eat. Mainly because I find that in a fine dining establishment if I start to get a little tipsy, I can't enjoy my food as much because my senses are dulled. When I go out to eat with Nick, however, all bets are off. We drink. Not necessarily a lot, but it happens.
|Inside Short Rib and Bone Marrow Agnolotti
During this meal we each enjoyed a couple drinks a piece. We both fell in love with one of the specialty cocktails called San Remo. It features Campano Antica (sweet vermouth), Campari (bitter orange liqueur), St. Germain (elderflower liqueur), Michter's bourbon (or Maker's Mark as the cookbook suggests), and orange, lemon, and lime juice. The result is a slightly bitter citrusy drink that tastes almost exactly like an alcoholic grapefruit, from the bitter pith to the tart juice. It's kind of spectacular. Fortunately the recipe is available in The Scarpetta Cookbook and as soon as I build up my home bar with some more of these spirits I plan on making this myself!
|San Remo $16
Onto the bread basket, which is another one of my favorite things about Scarpetta. It is a truly stellar bread basket which contains a variety of breads, from focaccia to stromboli (with all recipes available in the cookbook... score!). On top of that, sides of mascarpone butter, eggplant caponata, and citrus-herb olive oil elevates this bread offering even further. As much as one tries not to fill up on bread, it's so hard to stop when the bread and spreads are as good as these!
Nick and I split a couple starters. The Creamy Polenta with Fricasee of Truffled Mushrooms was a repeat from my last visit, but it will make it onto the table time and time again because it's so ridiculously good! Hot, decadently creamy polenta is served table-side with a topping of the stewed mushrooms. Whether you try the polenta and mushrooms on their own or as a combination, this dish is one of my all-time favorites anywhere. The recipe is in the book too and answers a lot of questions about why it's so good: Conant uses a combination of heavy cream, whole milk, butter, and Parmigiano-Reggiano to make the polenta. Heaven!
|Creamy Polenta with Fricassee of Truffled Mushrooms $19
We also decided to try the Arctic Char Tartare, served with marinated cucumber, creme fraiche, trout roe, and fried capers. It has a beautiful texture and a lovely, complex flavor. It's freshness is a perfect foil to the richness of the polenta we were having. It has the right amount of acid and salt and isn't heavy at all, even with the creme fraiche. This is a great variation of a fish tartare.
|Arctic Char Tartare $19
For entrees we went halfsies on a couple homemade pasta dishes. The first is the Cavatelli with Rabbit, Porcini, and Arugula. The pasta itself is apparently made with ricotta cheese (once again, I learned this from the book!). The rabbit ragu is a fabulous addition to the tender pasta and mushrooms. They use fresh porcinis, which is pretty awesome because most cooks don't have access to the fresh stuff, only the dried versions. Just as I fell in love with the Spaghetti with Tomato and Basil on my previous visit, this Cavatelli is picture perfect.
|Cavatelli with Rabbit, Porcini, and Arugula $26
Our second pasta dish is Short Rib and Bone Marrow Agnolotti with Garlic Chips and Horseradish. These adorable little pasta pockets are filled with the most decadent and succulent meat around. A combination of both juicy short rib and unctuous bone marrow makes these agnolotti really shine. A horseradish brown butter sauce finishes the dish along with crunchy bread crumbs. I can't select a favorite between these two pastas (or even three if you count the spaghetti from last time). All I can say is, you won't be disappointed with whatever you pick.
|Short Rib and Bone Marrow Agnolotti $25
For a sweet finish we tried the Raspberry Torte, which features key lime curd and white chocolate-raspberry gelato. It's a light cake with great citrus flavor along with the raspberries. This dessert is simple and somewhat rustic, but served in an elegant enough way that is fitting of a restaurant like Scarpetta.
|Raspberry Torte $12
After our incredibly satisfying meal we still managed to get a bit of sticker shock when the final bill arrived! I guess that's what happens when you have multiple cocktails each, multiple appetizers, entrees, and dessert without doing any math along the way. Oops! We still have no regrets. The meal was fantastic and despite what turned out to be a stiffer price tag than originally anticipated, I would return and will continue to recommend this spot to friends and readers.
88 Madison Avenue
New York, NY 10016
(212) 691-0555
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Wireless is like water, you've got to have it. Seamless connectivity is now an institutional imperative that cuts across all facets of living, teaching and learning. It's a business decision that's key to giving your school a competitive advantage.
Topics: Wi-Fi, Competitive Advantage, Connectivity, Wireless, Business Officers, Outsourcing, Support, Higher Ed Technology

subset: commoncrawl


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Gadi Adelman
Madison Rising One Million Star Spangled Banner Challenge!
Gadi was fortunate to have Madison Rising and their manager on the 100th episode of 'America Akbar', their rendition of "The Star Spangled Banner" has hit number 1 on Amazon.com and Gadi invites everyone to take the Madison Rising One Million Star Spangled Banner Challenge!
Help Madison Rising reach 1 million views & downloads by Election Day (November 6th).
Watch the video NOW. If you like what you see, download the song from one of the sites below.
Help Madison Rising keep the Banner flying and show EVERYONE that you are one of the millions of hard working people in this country that is still proud to be an American.
Gadi on the Orlando terror attack
Join me on Facebook!
Although Gadi's Facebook is way over the limit of 5000 friends you can still join his 'Fan Page' which is unlimited. Everything Gadi posts on his regular page also gets posted on the Fan Page.
Click on the link above and keep up with Gadi on a daily basis!
My interview by Michael David McGuire on the INTN show "Perspectives" from 11/12/12
To listen click on the INTN logo
My speech from 9/28/13 at the NC Constitution Day Tea Party Rally at Pilot Mountain.
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Double-A Tulsa breaks out with homers by Schaeffer, Paulsen, Arenado
The Double-A Tulsa Drillers finally discovered some offense and broke a four-game losing streak with a 9-3 victory over Northwest Arkansas on Monday.
Warren Schaeffer, Ben Paulsen and Nolan Arenado all homered for the Drillers. Schaeffer's three-run blast in the second inning was his first home run of the season.
Paulsen led off the bottom of the sixth with his 11th homer and Arenado's two-run blast in the eighth
was his first since June 20.
Well-traveled starter Brandon Hynick pitched well, going seven innings and surrendering two
runs on five hit. He improved to 4-1 in six starts at Double-A.
Asheville 9, Lexington 8
Harold Riggins played the hero with a walkoff, solo homer in the 10th inning, leading Low-A Asheville to victory. It was the first baseman's 16th homer. He's hitting .296.
Catcher Will Swanner continues to show power, hitting a solo shot in the first, his 14th homer.
Colorado Springs suspended
Monday's game between the Triple-A Sky Sox and Fresno was suspended because of rain. The game was stopped before the bottom of the second with a 0-0 score.
The game will be played Tuesday as part of a doubleheader.
High-A Modesto had a scheduled off day.


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|"CHiPs" Online is created
|May 11, 1995
|Mirsky's Worst of the Web
|June 1, 1995
|Geek Site of the Day
|September 26, 1995
INTERNET underground magazine
"Cure your Ponch-n-Jon jonesin' at this shrine to those studs of the California Highway Patrol. There are guides to all the episodes (with names such as "Moving Violation" and "Highway Robbery") and CHiPs images and sounds. A mailing list is promised for the truly faithful."
|December 1995
|Point Survey's Top 5% of the Web
|January 31, 1996
|Point Survey's "New and Noteworthy"
|April 3, 1996
|The 80's Server's Totally Awesome Site of the Day
|March 25, 1996
|RadioOne's Daily Report
|April 8, 1996
INTERNET underground magazine
KOOK #7: Reviewers @ Point Communications. The people who give out the "Top 5% Pages on the Web" awards. Among their picks are pages for Buzz the Fly, a bathroom-humor cartoon about the life of a fly, "CHiPs" Online, The Gamera Web Page, 50 Years of Band-Aid (a page about finding some old Band-Aid boxes in a basement) Bluedog Can Count, (a dumb barking dog) and Prodigy Web Personals, probably the last place anyone would want to go when looking for a date online.
|April 1996
Magellan Internet Guide out of
We WERE 4 stars, but for some reason, they changed it to 3. After they re-did their system, we were graded as "Recommended".
The Burlington Police Department
List of Fun Sites to Visit on the Net
Quain's Web Reviews
On Pathfinder.com or
|June 20, 1996
CNet's The Web television program
"Hall of Shame"
|August 1, 1996
|Flung of the Day
|April 4, 1997
|Flung of the Month
|April, 1997
|2000-2001 Golden Web Award
|November 27, 2000
|BBC WebGuide
|Best of the Web
|March, 2001
|Best of the Web - Featured site
|May 27 - June 2, 2001
Be sure to let us know if you've reviewed "CHiPs" Online!
The correct URL for "CHiPs" Online is: http://www.CHiPs-TV.com/
It is our standard procedure not to include a link to your site here until you have created a link to us. (In other words, you have to honor US first.) If you remove your link to us, then we may remove our link to you.
We do not join link exchanges and we do not join web rings. Period.
There are literally hundreds of web pages which link to "CHiPs" Online. As a result, we must limit these "awards" to reviews of our site, certain "Site of the Day" lists, law enforcement sites, and big name reviewers (like CNet and the BBC).


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Episode 96: SA Urban Legend Geekery with Arthur Goldstuck!
Way back in the dark times of 2016, we chatted to the 'go-to' guy of SA tech, Arthur Goldstuck, about his path to geekdom. During the chat, he mentioned he'd written a number of books about urban legends and we were keen to here more - so we organised him a panel at ICON 2016!
Join Les Allen and Vittorio Leonardi on stage with Arthur Goldstuck as we talk about South African urban legends!
You can find more about Arthur's work at the 'Legends From A Small Country' website, or follow him on Twitter (@art2gee)!


text: The writer's journey towards getting published is a difficult path. And the minute a publisher offers to pay you for your writing, it's time to rejoice. Be wary, but rejoice nevertheless. I've only started legal writing five or six years ago. It can be one of the most tedious writing chores one can get into, but not if you love making the complex realities of the law into professional but simple language. For me, it was the push I needed to rekindle my desire for creative writing. To this day, the passion for writing anything creative (be it fiction, non fiction or poetry) is rooted to what I do as a legal author. Last week, I was offered (well, okay, I re-pitched for it, big time) a brand new Publishing Agreement to continue writing more stuff as a legal/academic/scholarly author for Thomson Reuters Australia. The pay is not big, but I get to keep all the royalties this time (I had to share the royalties with two other authors who have now left the writing team) and is enough to feed me on a month-to-month basis (translate: enough pay to cover my food and sundries each month). It's also not creative writing. But who's to say I can't put some creativity in writing about legal decisions and the law? So this is to thank all my lucky stars for bringing me more confidence and more writing work. This is to all the writers out there finding their way towards more creativity. May this blessing spread far and wide.


text: Advicent Solutions provides financial advisors, financial planners and wealth managers the industry's most comprehensive and flexible financial planning and goal-based assessment software solutions, NaviPlan® and Profiles™with the goal of supporting financial advisors, financial planners and wealth managers to strengthen their foundation for success and stay ahead of industry best practices while maximizing their return-on-investment in our products. Advicent also enables advisors, planners and wealth managers to provide a better client experience and increase referrals with our marketing communications tool, Advisor Briefcase®. Learn more about how Advicent Solutions can help you transform your practice by calling 855.890.5900


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For many fans, The Black Eyed Peas may seem incomplete without Fergie, but Masters Of The Sun Vol. 1 proves that the trio of will.i.am, all.de.ap, and Taboo is still as relevant as ever and to be completely honest, I like the new approach that the Peas have gone for as it is somewhat a return to old school Black Eyed Peas with a more sophisticated musical style. If you're expecting the pop-styled dance music that has been their cornerstone since Elephunk, you'll likely be disappointed. That said, I subjectively believe they are better than ever!
Masters Of The Sun Vol. 1 sees the trio focus on political hip hop issues that pertain to gun violence, police brutality, race relations, and social media ramifications. While I don't enjoy hip hop, or any music for that matter, for its lyrical meaning, preferring to enjoy the musical flow allowing the vocal to become another instrument in the soundstage, there are some songs with particular pertinent meanings that I will discuss when we get to the individual songs. There are a few songs, missing from the album, however, even though they were released as promo singles. One of them is Street Livin'; a brilliant song and one that should command empathy within the listener. Get It is different. That isn't a bad thing but while it was recorded during the same sessions as Masters Of The Sun Vol. 1 it isn't right that Get It isn't included on the album for it's great, but not similar enough, in my opinion, to make a smooth transition within the album format. Nevertheless, the only way for most people to access these songs is via their single additions to streaming services or the iTunes Store. If you are interested in collecting these songs physically, the Japanese Universal Music release (Cat: UICD-1349) features these aforementioned tracks as well as the Constant Pt. 2 (Extended Version).
At time of writing, a vinyl release is still unavailable and I live in hope that when/if it is finally issued, a Deluxe Edition will accompany it for while the core album is beyond reproach, these additional promo songs are worth the price of admission. Plus, that album artwork is screaming out for the larger vinyl canvas. That said, the back cover of the CD is somewhat lacklustre so I'd hope they redesign the vinyl rear artwork and liner notes prior to releasing the album on additional formats.
For completists, Masters Of The Sun Vol. 1 is roughly inspired by the Masters Of The Sun – The Zombie Chronicles comic book, published by Marvel Comics. Sometimes I delve even deeper into the creative process, but in this case, I will let you, dear reader, see if the comic book is for you and the relevance it has to the album and your experience of it. If you think I'd benefit from checking it out, let me know. In the meantime, let's take a look at the songs that make up Masters Of The Sun Vol. 1.
BACK 2 HIPHOP (feat. Nas) is a great start to the album. It is literally, as the song title would suggest, getting back to hip hop styling and culture. Like all good opening songs, it sets the tone of the album from the outset. Yes, this isn't a song that you'll chant along to, but I dare you to sit still while listening to BACK 2 HIPHOP. I can't help but connect with the rhythm. Fantastic!
BACK 2 HIPHOP's music video is stylistically incredible. That said, visually it's modern and appealing but, in my opinion, doesn't connect the viewer to the song's context. Of course, it wouldn't be the first time that a music video has looked appealing yet lacked meaning for me.
YES or NO flows seamlessly from BACK 2 HIPHOP and while I don't go for lyrical interpretation or meaning, as I've suggested earlier, YES or NO is vocally brilliant. A great song, although the sampling is a little pedestrian despite being perfectly suited to the song. The little vocal calculation rhythm at the end is brilliant.
GET READY is one of the greatest songs on Masters Of The Sun Vol. 1. I'd also class it as one of the greatest songs that The Black Eyed Peas has ever recorded; the inclusion of Lauren Evans really pulls the song together. Yes, I love The Jacksons sample from Destiny of That's What You Get (For Being Polite). Plus, the jazzy Joe Henderson Black Narcissus is superb. GET READY is absolutely brilliant!
4EVER (feat. Esthero) is smooth but I'm not fond of the mix as I feel the instrumental elements and some of the vocals are simply too distant in the soundstage, resulting in a song that your mind wants to turn the volume up on one minute, and down the next. It isn't bad, but I'd probably class 4EVER as a B-Side.
The music video, however, fixes the aforementioned vocal/mix issues and I feel that is partially due to having visual cues to connect with, thereby reducing the audible confusion that can lead to misinterpretation.
CONSTANT Pt.1 Pt.2 (feat. Slick Rick) is a great track. I love it!
DOPENESS (feat. CL) flows perfectly from CONSTANT Pt. 1 Pt. 2 and while different, it has a similar rhythmic style that will ensure you feel a flow that keeps your body moving. Another exceptional track and one that, in my opinion, shows why The Black Eyed Peas are one of the most talented musical acts in the world.
The DOPENESS music video is pure gold! Yes, another bad pun but an accurate description. The styling and editing is spot on and it's great to see that quality music videos are still being made even if the interest by record labels and viewers have lessened over the years.
ALL AROUND THE WORLD (feat. Phife Dawg, Ali Shaheed Muhammad and Posdnuos) is another track the flows beautifully in the album format, reminding us all that while songs are good, the album flow is alive and well. A great addition to Masters Of The Sun Vol. 1.
NEW WAVE is magnificent. Turn that volume up and become immersed in the soundstage.
VIBRATIONS Pt.1 Pt.2 has a great vibe. However, the music video is cringeworthy.
WINGS (feat. Nicole Scherzinger) is another absolutely incredible song and Scherzinger's vocal is perfect for WINGS. WINGS is absolutely flawless!
RING THE ALARM Pt.1 Pt.2 Pt.3 is hypnotic. Pure perfection! That said, the jazzy shift towards the end is great, but it is a little disjointed for my liking.
The music video is compelling and while not groundbreaking certainly explores the lyrical content in a manner that visually depicts the message the Peas are trying to present. Although, that shift is still a little distracting.
BIG LOVE is a perfect song to close the album with. I love it, and the pertinent message contained within the song needs to be heard by all.
The Big Love music video is confrontational, and it even includes a warning before it begins, and it needs to be confrontational to get the message across. Everyone, and I mean everyone, needs to see this music video. It's made with love, will bring tears to your eyes, and should make you take stock of your beliefs.
Yes, The Black Eyed Peas are back and while it is different to their most recent albums, instead focusing on the political and their traditional hip hop roots, this is an incredible release that simply has to be in everyone's collection. It is in mine and it is so good that I can't stop playing it. Seriously, it sits on repeat for days and while I really wish there'd be a vinyl release, I'd be flipping that record so many times it wouldn't be funny and the needle on the turntable would certainly wear out, if the record didn't wear out first of course – it really is that good!
Masters Of The Sun Vol. 1 is available on CD and the iTunes Store.


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Five Common Security Issues Threatening Your Healthcare Facility
Staff-related issues and the complications of new technologies were among the issues addressed Tuesday by Jim Sheldon-Dean, BS, MS, founder and director of compliance services at Vermont-based consulting firm Lewis Creek Systems, LLC, during a session that addressed mitigation strategies for top HIPAA security issues.
Sheldon-Dean presented results of a recent project completed in partnership with Vermont's designated statewide regional extension center, Vermont Information Technology Leaders (VITL). The project provided assistance with risk analysis to nine critical access hospitals. Among the problems addressed were five common security issues that emerged for multiple providers. The security issues included:
1. Portable devices and remote access. The rapid saturation of devices such as smartphones and tablets into healthcare facilities has challenged organizations to keep their security policies relevant and effective for new technology. Plenty of options exist to make these devices secure, Sheldon-Dean said, but a lack of proper policies and user training presents the biggest issue. And while training is important, audits to make sure users are following protocol is essential. "Encryption is great. But a dumb user will get you every time," he noted.
Mitigation strategies included restricting access to protected health information, data wiping programs, remote access that provides multiple authorization factors, and taking charge to restrict vendor access.
2. Adverse events. When an adverse event—which can be anything from a security breach to a natural disaster—happens in your facility, you don't have time to figure out how to handle it. Having a plan already in place is key. "Drills are some of the most valuable things you will ever do," Sheldon-Dean said.
Preparing for adverse events is a long-term and essential project that requires a planned out schedule and effective time and goal management.
3. Security awareness and training. Adequate training on security policies and processes—and the follow-up to make sure that training sticks with staff—becomes increasingly important as new technology continues to change the game. Sheldon-Dean advised that HIM professionals should encourage all staff to come to them with questions regarding new technology adoption or uses, and recommended using news stories to humanize security issues and help staff relate better to the policies and risks they mitigate.
4. Policies and procedures. During the project with VITL, Sheldon-Dean found that many facilities had a vast amount of overlapping and inconsistent policies in place that rendered them unmanageable. He recommended developing concise policies that were easy to find and understand, and were tailored to the users.
5. Compliance documentation. Sheldon-Dean recommended leveraging resources such as the HIPAA Audit Protocol (http://ocrnotifications.hhs.gov/hipaa.html) and National Institutes of Science and Technology HIPAA Security Rule Toolkit (http://scap.ist.gove/hipaa/) to make sure documentation is prepared and managed properly.
HIM professionals need to implement strategies for mitigating these security issues, but following up on them regularly is the most important step. "Just work out your plan and start the process one bite at a time," Sheldon-Dean said.
**Follow the news and get insights from AHIMA's 84th annual Convention and Exhibit being held October 1-3 in Chicago, IL. New articles covering the event will be posted daily. Look for special e-Alert announcements October 1-3 linking you to a full online edition of AHIMA Today, the on-site convention newspaper.


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Mentorship Ministry
Youth Mentoring is a Mentoring ministry of Salem Church which is focused on children in our congregation of Single Parents who do not have an active parent regularly participating in their life. By Mentoring, our goal is to lift the spirit of these children and assist them in developing to their fullest potential, for the glory of God. We have formed a wonderful relationship with Crestview Elementary School in Tipton county and work with the administration and staff in every area we possibly can.
Our Vision is for men to come alongside kids from single parent homes, to show them that they are worthy of being loved. Our prayer is for every child to know that the God who created them has not forgotten them, and that His people will stand in the gap that exists in their hearts.
"Father of the fatherless and protector of widows is God in his holy habitation." (Psalm 68:5)
What is mentoring?
- Mentoring is when a caring adult spends time with a child who shares similar interests.
- All mentoring relationships are designed to be one-on-one, adult-to-youth friendships.
- Mentoring is being a friend and being someone who will show up in their lives on a regular basis
Why do we mentor the fatherless?
- To respond to Biblical direction about caring for the fatherless.
- To spend quality time with a child just because he/she is worth it.
- To answer the growing need in our church of fatherless children needing guidance.
- To make a child feel important and worthy of your time.
How To Become a Mentor
- Participate in a personal interview with Salem Mentor Leadership
- Undergo a background screening process
- Attend a new mentor training/orientation session
- Become matched!!


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|Assistant Coach
|Alma Mater:
|Temple University '05
|7 Years
Steve Wacker enters his seventh season as an assistant coach on Hawk Hill in Fall 2018. Wacker played professionally with the MISL's Philadelphia KiXX from 2005-08 and was a member of the KiXX 2007 championship team.
The Hawks are coming off of a 3-11-4 season in 2017, with a 1-6-1 mark in Atlantic 10 action. Wacker coached freshman midfielder Ritchie Barry to Atlantic 10 All-Rookie Team honors, and Saint Joseph's earned wins over Temple, Manhattan, and George Mason and draws with Hartford, VMI, Central Connecticut, and UMass. SJU's win over Temple was the program's first since 2013.
The Hawks went 6-11-1 season and 3-5-0 in the A-10 in 2016. Wacker coached senior midfielder Bliss Harris and junior midfielder Matt Crawford to Atlantic 10 Second Team All-Conference honors, marking the first time the program had earned any type of All-Conference status since 2003. Saint Joseph's earned non-conference wins over Howard, Hartford, and Central Connecticut State, improving to 4-0 all-time against Howard and earning the first wins in program history over Hartford and Central Connecticut State. SJU opened A-10 play with three consecutive wins for the first time since 2007.
In 2014, Wacker helped coach the Hawks to an overall record of 7-7-4 to reach the program's highest single-season win total since 2003. Saint Joseph's jumped out to a 5-1-2 start to kick off the season, which marked the program's best record over its first eight matches since 2002. Over a six-match stretch from September 5-24, the Hawks went 4-0-2, which was the program's longest unbeaten stretch since 1994.
In 2013, Wacker helped coach the Hawks to their first Atlantic 10 postseason appearance since 1994. Saint Joseph's held a scoreless tie with George Mason before the Patriots advanced on penalty kicks. With the draw, the Hawks concluded their season with a 5-8-6 overall record, marking the first time since 2007 that the men's soccer program had notched more than two league wins in one season.
Wacker earned his bachelor's of science degree from Temple University in 2005. At Temple, the Adidas All-American earned multiple Atlantic 10 and Philadelphia All-Soccer honors and was named the 2005 Temple University Male Athlete of the Year. He was also selected as an Academic All-American by ESPN the Magazine and earned the Soccer-Seven Student-Athlete of the Year award, both in 2005.
A graduate of Northeast Catholic High School, Wacker is a former Philadelphia Catholic League MVP and member of the Northeast Catholic Soccer Hall of Fame. He holds a USSF National "C" Coaching License and currently coaches youth soccer for the South Jersey Elite Barons Soccer Academy and trains various teams throughout the Tri-State area.


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« Back to full client list
The Barclays Premiership is widely regarded as the elite club competition in world football
and is the flagship of the game's governing body in England - the Football Association.
The Ekina team built and operated the F.A. Premier League's educational websites including
Premier League Learning, First In Sport!, Clubs Information Service and Advanced Apprenticeships
in Sporting Excellence from 2002 to February 2005.
"Your hard work and dedication to the sites has been greatly appreciated. I wish you every success
for the future."
Kate Coleman
Education and Child Protection Manager
Contact us to find out how we can help you implement an e-learning solution


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Friday Find – Gleaming Gold
It's Friday. I hope that you have something fun and exciting to look forward to this weekend.
Me? I'm planning on cuddling up on the sofa and taking full advantage of the gloomy weather headed our way.
But… I might just pry myself away from the sofa long enough to pick up some of these fun gold-trimmed glasses.
The vintage inspiration really speaks to me (my grandparents totally had some gold trimmed low ball glasses!). What a chic and fun way to style your bar cart or just update your everyday glassware. They're high on style, but won't break the bank (my wallet and husband says 'thank you' to that…)
Plus, if you're wanting the real deal, it isn't difficult to find some great vintage sets (check your local flea markets or browse around Etsy…)
Here are some of my favorites.
Have a great weekend!
Pretty, makes me think of the gold glasses they had at Target a while back. My favorite are the Gold leaf Glasses up there.March 24, 2013


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Google News Goes Local
Google added a feature to their news site yesterday that allows readers to search for news on a local level by entering in the name of a city or a zip code. According to a post that showed up late last night on Google's News Blog,
While we're not the first news site to aggregate local news, we're doing it a bit differently -- we're able to create a local section for any city, state or country in the world and include thousands of sources. We're not simply looking at the byline or the source, but instead we analyze every word in every story to understand what location the news is about and where the source is located.
The local results still include multiple sources for news stories, like regular old Google News, but take into account the publication's location when ranking.


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Design and Boutique Hotels Wellington
Design Hotel Wellington – WorldTop7 presents Wellingtons best boutique hotels that are arty, hip as well as trendy! Our selection of cool accommodations in Wellington are full of sophistication and style having hip and modern contemporary design and décor.
Most of our recommended design resorts in Wellington have the charm of old incorporated with trendy designs. This creates a whole new level of style and comfort. Furthermore most of our boutique hotels feature exclusive spa treatments, swimming pools and modern fitness facilities.
As a result our trendy and new hotel suggestions for Wellington have the world's most skilled and innovative contemporary cuisine. The modern design will surely fascinate both the sense of sight and taste.
Design Hotels Wellington
Wharekauhau Country Estate Wellington New Zealand
Wharekauhau Country Estate Wharekauhau Country Estate is something very special! This is obvious by the first look at the wonderful
Wellesley Boutique Hotel Wellington New Zealand
Wellesley Boutique Hotel When you're abroad it is always good to know that there is a peaceful place where you
Ohtel Hotel Wellington New Zealand
Ohtel Hotel If you consider your self as one of these people who are always looking for something different than


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Horigan, G, Ward, M, McNulty, H, Purvis, J, Strain, JJ and Scott, JM (2007) Riboflavin lowers blood pressure in patients with premature CVD homozygous for the methylenetetrahydrofolate reductase (MTHFR) C677T polymorphism. Proceedings of the Nutrition Society, 66 (Sp. Is). 95A. [Journal article]
Full text not available from this repository.
|Item Type:
|Journal article
|Faculties and Schools:
|Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
|Research Institutes and Groups:
|Biomedical Sciences Research Institute > Nutrition Innovation Centre for Food and Health (NICHE)
Biomedical Sciences Research Institute
|ID Code:
|Deposited By:
|Dr Geraldine Horigan
|Deposited On:
|13 Jan 2010 12:26
|Last Modified:
|22 Aug 2012 08:29
Repository Staff Only: item control page


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The design of randomised trials often include stratified randomisation or minimisation to achieve balance with regard to important prognostic factors. One consequence of such balancing is that the treatment groups become correlated, which is at variance with the underlying assumption of statistically independent observations. In order to ensure correct p-values and confidence intervals it is important to adjust for the balancing factors in the statistical analysis. Otherwise, p-values will be too large and confidence intervals too wide.
Kahan and Morris (1) performed a review of the British Medical Journal, Journal of the American Medical Association, Lancet, and the New England Journal of Medicine with respect to randomised trials published in 2010. The purpose was to see if the method of randomisation was adequately reported, how often balancing was used and whether the balancing factors were adjusted for in the statistical analysis.
The results were that balanced randomisation was common. While the randomisation method was unclear in 37% of the 258 published reports, 63% included balancing on at least one factor. A majority of the trials with balanced randomisation were inadequately analysed. In only 26% of them included the statistical analysis adjustment for all balancing factors. The trials in which the statistical analysis did not include adjustment for balancing factors were less likely to show a statistically significant result, 57% versus 78%.
Kahan and Morris conclude that balancing is common but often poorly understood.
- Kahan BC, Morris TP. Reporting and analysis of trials using stratified randomisation in leading medical journals: review and reanalysis. BMJ 2012;345:e5840.


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Jewish museum
Jump to navigation Jump to search
A Jewish museum is a museum which focuses upon Jews and may refer seek to explore and share the Jewish experience in a given area.
Notable Jewish museums include:
- Australia
- Jewish Museum of Australia, Melbourne, Victoria
- Austria
- Belgium
- Brazil
- Canada
- Czech Republic
- Denmark
- Danish Jewish Museum, Copenhagen
- France
- Musée d'Art et d'Histoire du Judaïsme, (Museum of Jewish Art and History), Paris
- Mémorial de la Shoah, Le Marais, Paris
- Musée d'Art Juif, Paris
- Musée judéo-alsacien de Bouxwiller, Bouxwiller, Bas-Rhin
- Georgia
- Germany
- Greece
- Ireland
- Irish Jewish Museum, Dublin
- Italy
- Lithuania
- The Netherlands
- Joods Historisch Museum, Amsterdam
- Poland
- Romania
- Russia
- Serbia
- Jewish Historical Museum, Belgrade
- Turkey
- Jewish Museum of Turkey, Istanbul
- United Kingdom
- Jewish Museum London, England
- Manchester Jewish Museum, England
- United States
- Contemporary Jewish Museum, San Francisco, California
- Jewish Children's Museum, Brooklyn, New York
- Jewish History Museum (Tucson), Tucson, Arizona
- Jewish Museum (Manhattan), Manhattan, New York
- Magnes Collection of Jewish Art and Life, Berkeley, California
- Museum of Jewish Heritage, Manhattan, New York
- National Museum of American Jewish History, Philadelphia, Pennsylvania
- Herbert & Eileen Bernard Museum of Judaica at Congregation Emanu-El of New York, Manhattan, New York
| This article includes a list of related items that share the same name (or similar names).
If an internal link incorrectly led you here, you may wish to change the link to point directly to the intended article.


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|Uncut yema cake. Top frosting is quite runny, just like how photos on the internet looked like.
I, and probably my friends too, have no baseline to compare this with, as I have never tasted yema cake before. An FB friend, Pam L., once asked me if I had a recipe for yema cake. Well, that is something new. I never had yema cake and I had no idea what it was or how it tasted like. She sent me a photo of the yema cake her friend bought then gave to her. I decided to look it up on the net. There were plenty of photos and experiences about it, but THERE WERE NO RECIPES OF YEMA CAKE AVAILABLE at this time. Take note of the date: June 28, 2012 = My YEMA CAKE recipe is the first to be posted online. Any other yema recipes you will see after this date could have been another person who attempted to create based on photos and description, or another person whose ideas were MY ideas but don't give me credit at all whatsoever (because many bloggers are that unethical, pretending to be that original when it comes from ideas). Good thing some bloggers posted photos of the cut cake, which gave me some idea, so here I am basically winging it. Please be reminded that I HAVE NOT TASTED A YEMA CAKE BEFORE, SO I HAVE NO IDEA IF THIS COMES CLOSE TO THE ORIGINAL, that is why I titled it as MY version.
|Cut yema cake. The actual yema frosting is sandwiched between the chiffon cake.
I based my recipe on some of my blog posts already published. For the custard topping, I used the custard in my Mini Brazo de Mercedez post. The yema filling is based on my Dulce de Leche post. For the cake, I used the chiffon cake in my Custard Cake recipe.
Once the cake is baked, let cool with the pan upside down (this stretches the chiffon cake) and cool completely before adding the filling/frosting.) Cut in the middle.
|Apply the yema filling over the first half.
|Place the second half over the yema filling.
|After placing the second half on the yema filling, coat the top equally with the soft custard.
This was met with eager acceptance by everyone.
|Anna was the first to have a slice
|Next was Fe.
|happy birthday, Cecilia!


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Pod created and designed three rich media units to promote the All-New Yahoo! Mail featuring their mascot Liam which ran on Yahoo Mail's log-in page. The project included three different interactive ads with animations rendered in 3D and then compiled in Flash. Additional functionality included saving and sharing by email.
Related projects
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Viral campaign integrates Facebook friend photos into video for birthdays in January and December.
American Legacy Foundation - UbitQUITous
The cure for smoking zombies.
Nordstrom's Silver Screen
Nordstrom SilverScreen was developed in collaboration with Fallon Advertising and Maven Networks to provide a ...
The Pod Design team is smart, humble and committed to delivering great work. Their enthusiasm for their craft is infectious.
Jules Pieri, Co-founder & CEO, The Grommet
Pod Design embodies partner. Not only are their designs responsive and creative, but the team…even more so. They just don't miss. And this, is the definition of a partner
Paul Krasinski, CMO, Visible Measures
Somehow Pod was able to translate our dry research ideas into the complete design for an incredible Facebook app.
Nathan Cobb, MD Chief Medical Officer, MeYou Health
I've always loved working with Pod because they're fun, collaborative and creative. They always put their clients first and truly care about building quality working relationships.
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TAP 167 - What I Learned From Spending The Day With Seth Godin/
In this episode I talk about how I recently attended a one day event hosted by Seth Godin. I shared the biggest takeaways and points that were most impactful to me.
In the USA text "LEANIN" to 44222
To get my Toolkit to Overcome Anxiety go to - http://timjpcollins.com/free
Please click here to leave a review -http://getpodcast.reviews/id/1031117023
Check out Episode 148 for more on Seth: http://www.timjpcollins.com/podcast/longcut
In this particular episode you will learn:
- Engage with the people you seek to change
- Would they miss you if you didn't show up tomorrow
- Getting people's attention is a privilege
- Don't water down your message because the masses don't care anyway
- Not caring is a choice
- "You have the ability to do anything but not the assurance you're capable"
4 Key Points
1 - You exist to make change happen
2 - Who are you trying to change (not everyone as they don't care)
3 - Why will they pay attention and trust you
4 - Why will they tell their friends
- Reassurance is futile because there is never enough of it
- Don't shop for a method, show for commitment
- If you're not committed all the tactics in the world won't help
The quote from Seth's book at the end:
Dance with fear, dance with done, dance with the resistance, dance with each other, dance with art.


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As most of you know - October is
Breast Cancer Awareness month.
One of my Facebook friends and fellow blogger -
Melanie Testa - is asking, whoever is willing,
to make "breast pockets" - the kind that you
sew on a blouse. You can make them for someone
you know who had a mastectomy without reconstruction
or in memory of someone that you knew or family
member. Melanie will tell us where to mail them.
You can read more about Breast Pockets <---here
at Melanie's blog. She needs 1,000 by October 22.
I hope that you will join me in making some
pretty cool pockets and flaps. If you need
a pattern; Melanie has one on her page in
a PDF file.
I'm not a seamstress but I did manage to draw
my own pattern - the pocket is easy but the flap
can be kind of tricky. If I can do this so can you!
You can make one in a night - they go very fast.
I had three women in my family with breast
cancer: My cousin Ruthie, my cousin Roe,
and my sister-in-law Joy. I'm making my pockets
in their memory. Come and join me!
Here's my first attempt:
I'm making some of them with
my hand painted fabrics. I also
want them to be happy, fun,
and a little wonky. This is
an improvisational pattern -
make it up as you go along.
It's one of my favorite things
to do.
I think it's great for my first
Please stop by Melanie's blog and get more details.


text:
Beaufort News
Beaufort changed life, outlook for Randall Bagley
Randall Bagley has lived in Beaufort since March 3, 1997, and remembers that day as one that changed his life.
He has lived close to poverty and did not graduate from high school. Nonetheless, he graduated from college and built his own business, starting as a handy man.
The jack-of-all-trades has worked in television, sold cars and taught kindergartners. He found his calling in construction.
While running his handyman business in Charleston in the mid 1990s, a good friend of his convinced him to try Beaufort life.
"I was working at a country radio station and I was going hungry," he said. "A buddy lived on Dataw Island and was after me to move down here. The black cloud over me in Charleston disappeared when I moved here, and it's been wonderful ever since."
Bagley works construction on military bases, so it is quite fitting that he lives in town, working between Marine Corps Recruit Depot Parris Island, Marine Corps Air Station Beaufort and Laurel Bay.
"I am the quality-control manager on the bases and work for several different contractors," Bagley said. "Work varies between renovation and full additions, and I get hired by the contractor to look out for the government's best interests. I'm a bit of a regulator on the site."
Bagley was born and reared near Charleston on the Isle of Palms -- "When you didn't have to be a millionaire to live there." He dropped out of high school because he was bored but quickly realized life working in a factory was not the way he wanted to go.
"I was a rebellious child," Bagley said. "I wasn't involved in anything but school itself, and I was not attached. I had a myopic view of life then. After working in the textile mill nearby, it drove me to get my GED quickly."
Bagley had dropped out in the ninth grade but managed to earn his GED six months before his high school class graduated. He went straight to York Technical College in Rock Hill for two years and then transferred to Winthrop University, also in Rock Hill.
"I began to do extracurricular work in college, like theater and joining a fraternity," he said. "My friends and I actually started the frat, and I became the commander, which was similar to being the president."
With a degree in communication in hand, Bagley worked for a local TV affiliate in Charleston, doing two jobs.
"I was running up and down the halls like the film, 'Broadcast News.' I went in wanting to be Dan Rather, but I didn't quite make it," Bagley said. "I spent my time behind the camera."
He left the TV business, moved in with neighborhood friends on the Isle of Palms and began reading the Bible.
"The summer after I retired from TV, I was a teacher for the summer," he said. "It was wonderful after working in television. I did framing on houses and fixed a lot."
Bagley started an appliance technician business, where he met what would become his second family, the Chamberlains.
His time with the Chamberlains taught him a lot about religion, among many other life lessons.
"We can learn things by making mistakes or by seeing our parents make mistakes and not doing what they did," Bagley said. "My natural-born family was dysfunctional, and the Chamberlains really taught me how to love. They were a good, Christian family, and I started going back to church and found that it quickly became more to me than one hour each week."
After doing it all and learning along the way, Bagley finds himself content in his Beaufort life.
"I like everything about Beaufort," he said.
"It is small, so you can see people you know everywhere, but it is also by the water. It has the character of Charleston without all the traffic and problems of a bigger city."
When Bagley isn't regulating a military job site, he spends time running, water skiing and working out at the Wardle Family YMCA. The fit Bagley lives on the water in the summertime.
He is the lead singer of a small band named the Dysfunksionals and is currently donating as much time as possible to his church, Tidal Creek Fellowship on Lady's Island. The church is starting construction on a new building -- a meeting space -- and Bagley is volunteering his help.
"God is the biggest part of my life," he said.
"I think He has a plan for my life. I see what you can get from hard work, and I like to accomplish goals. I set a goal and reach it. I like to look back at the end of the day and say I've accomplished something."


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December 13, 1976, Page 61Buy Reprints
The rewards for excellence can sometimes be strange. For instance, the Baltimore Colts did almost everything perfectly yesterday in a 58‐20 victory over the Buffalo Bills that gave the Colts their second consecutive National Football League division championship.
The triumph enabled Baltimore to end with an 11‐3 won‐lost record and take the American Conference's Eastern Division title. The New England Patriots finished with the same record, but Baltimore had a better season record within the division.
And what are the rewards for the Colts?
A chance to play at home next Sunday against the Pittsburgh Steelers, who won their list nine games on the way to the Central Division crown. In reaching the playoffs after suffering four defeats in their first five games, the Steelers gave up only 28 points in their nine victories.
The Baltimore offense may he tested next week, but yesterday it was almost unchecked in rolling up its highest point production of the season. The Colts finished the regular season with 417 points, an average of almost 30 a game.
Bert Jones tossed three touchdown passes to run his season's total to 24 11 of them to Roger Carr. Against the Bilis, Carr caught a scoring pass and gained 114 yards to account for 1,112 yards on the year.
All that Buffalo had to offer was O. J. Simpson, who gained his fourth league rushing title in five years by picking up 171 yards on 28 carries, including a 44‐yard scoring run in the third quarter. Simpson finished the season with 1,503 yards, 113 more than Walter Payton of the Chicago Bears. Simpson passed the 100‐yard mark for the seventh time this season and the 39th in his career.
Patriots 31, Buccaneers 14
AT TAMPA, Fla.—The Patriots nailed down the wild‐card berth in the conference and a chance to play the Raiders in Oakland, Calif., Saturday with 17 points in the final six minutes. Sam Hunt, a linebacker, intercepted a pass by Steve Spurrier and ran 68 yards for a touchdown that broke a 14‐14 tie. New England later added a 30‐yard field goal by John Smith and a 1‐yard scoring smash by Steve Grogan. who set a league record for touchdowns in a season by a quarterback‐12. The Buccaneers, an expansion team, are the first team in N.F.L. history to lose all 14 games.
Chiefs 39, Browns 14
AT KANSAS CITY—Ed Podolak ran for three touchdowns and became Kansas City's career rushing leader with 3,900 yards as the Chiefs scored their first home victory of the season. Podolak, playing in his eighth pro season, gained 137 yards to top the 3,837 yards totaled by Abner Haynes from 1960 through 1964. The Chiefs were directed by Tony Adams, who took over at quarterback when Mike Livingston sutfered a shoulder separation in the second quarter. The crowd of 34,340 was the smallest since the 78,097‐seat Arrowhead Stadium opened in 1972. Greg Pruitt of the Browns gained 46 yards to push his total past 1,000 yards tor the second straight season.
Raiders 24, Chargers 0
AT OAKLAND. Calif.,—with many regulars resting for Saturday's playoff game against New England, the Raiders still drove to their 10th straight victory. Mike Rae, at quarterback in place of Ken Stabler, threw three touchdown passesand Mark Van Eeghen became the third Raider in history to rush more than 1,000 yards in a season. The former Colgate star picked up 95 yards to raise his total to 1,012.
49ers 27, Saints 7
AT NEW ORLEANS — Making his second start of the season at quarterback, Scott Bull passed 20 yards to Gene Washington for a touchdown that tied the game at 7‐7. Then he sent his blockers to one side and ran 15 yards down the other side for a touchdown that put the 49ers ahead for good. Bull, replacing Jim Plunkett, connected on 14 of 28 passes for 154 yards.
Packers 24, Falcons 20
AT ATLANTA—Randy Johnson, making his first start at quarterback since joining Green Bay four weeks ago, en gineered scoring drives of 69 and 68 yards in the fourth quarter as the Packers snapped a four‐game losing streak. The deciding touchdown was a 1‐yard plunge by Eric Torkelson with 2:20 left to play. Willie Buchanon sealed the Green Bay victory with an interception of a Scott Hunter pass at the Packer 25‐yard line with a little over a minute left.
Eagles 27, Seahawks 10
AT PHILADELPHIA—The running of Tom Sullivan and Mike Hogan led the Eagles over the league's worst defensive team. Sullivan rushed for 121 yards and two touchdowns, Hogan added 104 yards and Roman Gabriel completed 10 of 13 passes for 121 yards. The Seahawks, who finished their first season with a 2‐12 won‐lost record, scored on a 9‐yard pass from Jim Zorn to Steve Largent late in the game. Zorn completed 24 of 49 passes for 237 yards and set a season passing yardage record for rookies with 2,571 yards,
Rams 20, Lions 17
AT PONTIAC, Mich. — The Rams, who won the National, Conference's Western Division title for the fcurth straight year, used substitutes to rebound from a 17‐3 halftime deficit. The second‐stringers produced 17 points in the third quarter to send the Lions to their worst won‐lost record since 1968, six victories and eight defeats.
Broncos 28, Bears 14
AT CHICAGO—The Broncos rallied from a 14‐0 halftime deficit with four touchdowns in the final 30 minutes to finish the season with a 9‐5 record, the best in their history—but not good enough for a playoff berth. Otis Armstrong broke a 14‐14 tie with 3:17 left to play with an 11‐yard scoring run that lifted his rushing total past the 1,000‐yard mark.
N.F.L. Playoff Pairings
AMERICAN CONFERENCE — Saturday: New England, conference wild‐card team, at Oakland, Western Division champion, 4 P.M. Sunday: Pittsburgh, Central Division champion, at Baltimore. Eastern Division champion, 2 P.M. Both games televised by Channel 4 in New York.
NATIONAL CONFERENCE — Saturday: Washington, conference wild‐card team, at Minnesota, Central Division champion, 1 P.M. Sunday: Los Angeles, Western Division champion, at Dallas, Eastern Division champion, 5:30 P.M. Both games televised by Channel 2 in New York.


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[1060] O gods, why do I not then open my mouth, seeing that I am being done to death by you towards whom I am showing piety? But no, I would not convince those I must, and I would break the oath I swore to no purpose. Theseus
Oh! Your high-and-holy manner will be the death of me! [1065] Won't you leave your father's land at once? Hippolytus
Where am I to turn, unhappy man that I am? What guest-friend's house shall I enter when I am exiled on this charge? Theseus
Someone, doubtless, that enjoys taking in as guests men to defile their wives and men who keep at home plotting evil. Hippolytus
[1070] Oh! That stroke cut me to the heart. It is nearly enough to make me weep if I am regarded as base and seem so to you. Theseus
Groans and forethought would have been in place when you had the hardihood to commit outrage against your father's wife. Hippolytus
O house, would that you could utter speech on my behalf [1075] and bear me witness whether I am base! Theseus
How clever of you to take refuge in witnesses that are dumb, while the facts with mute eloquence betray your baseness! Hippolytus
Oh! Oh! Would that I could stand apart and look at myself so that I might weep at the misfortunes I am suffering! Theseus
[1080] You are far more practiced in worshipping yourself than in being just and acting piously toward your father. Hippolytus
O unhappy mother, o birth that gave no pleasure, may no one I love ever be a bastard! Theseus
Will you not drag him away, servants? Have you not heard [1085] me proclaim for a long time that this man is no citizen here? Hippolytus
Any of them who touches me shall regret it. Rather you yourself, if you have the heart to, thrust me forth from the land. Theseus
I shall do so if you do not obey my words. For I am not moved by pity for your exile. Hippolytus
[1090] The sentence is fixed, it seems. O how luckless I am, seeing that I know the truth but not how I may tell it! Dearest of gods to me, Artemis, Leto's child, you I have sat with, you I have hunted with, I shall leave glorious Athens as an exile. Now farewell, city [1095] and land of Erechtheus! O land of Trozen, how many blessings you possess to pass one's youth in! Farewell: this is my last look at you and my last greeting! Come, you my age-mates of this land, bid me farewell and send me forth from the land. [1100] For you will never see a man more chaste than I, even though my father thinks not so.Exit Hippolytus and the young members of the crowd by Eisodos A. Exit Theseus into the palace.


text:
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Bright and beachy villa
Carbis Bay cliffs
Smith Extra
Get this when you book through us:
Bottle of red or white wine
window.monetateQ = window.monetateQ || []; window.monetateQ.push(["addPollForElement", "#atol-logo"]);
If you haven't entered any dates, the rate shown is provided directly by the hotel and represents the cheapest double room (including tax) available in the next 60 days.
Prices have been converted from the hotel's local currency (GBP133.33), via openexchangerates.org, using today's exchange rate.
Bright and beachy villa
Carbis Bay cliffs
Get this when you book through us:
Bottle of red or white wine
15, including one suite.
11am, but flexible subject to availability (a charge may apply after 1pm). Earliest check-in, 3pm.
Double rooms from $172.27 (£133), excluding tax at 20 per cent.
Rates include full English breakfast.
The hotel has a beauty therapist on hand for various holistic treatments, including reflexology and shiatsu.
Annually from early November to the mid-March.
Free WiFi throughout, DVD library, parking. In rooms: flatscreen TV, DVD player, iPod dock, Grohe bathroom fittings and White Company bath products.
It's got to be the Celebration room: as well as a sunken bath in the window overlooking the sea, it has double windows, a silk-adorned super king-size bed and its own wet room. For calm and tranquility, pick a Superior room – all three have a soothing colour palette.
Paintbrushes to partake in the arty activity, Bermuda shorts and a floppy straw sunhat.
There's a giant map of the area pinned up near reception, where the owners and past guests post their tips on where to eat, drink and visit.
Over-10s only.
Take a seat at the line of tables running along the windows and you're guaranteed a scenic supper. If there's a big group of you, book the separate dining area.
Beach babe and surf dude.
The restaurant cooks up local produce with Mediterranean flair for supper every day except Sunday. Typical dishes include deliciously crisp battered haddock and chips, as well as unctuous lamb tagine. And no supper in these parts would be complete without clotted cream – have a dollop on the sticky toffee pudding.
The Boskerris Bar is small space perched above St Ives Bay. If all the bar stools and armchairs are occupied, slip next door to the sitting room or out onto the decked terrace. Sound-wise, expect a musical journey from Spanish guitar at breakfast to jazz in the evenings, with bossa nova beats in between.
Breakfast is 8.30am–10am; dinner 7pm–9pm. Drinks are available in the bar until 11.30pm.
Order up sandwiches and cream teas any time between 8.30am and 9pm, and anything that takes your fancy from the restaurant menu between 7pm and 9pm.
The airport in Newquay is roughly 50 minutes away by car. Fly there from London Gatwick in an hour.
The nearest train station is Carbis Bay, 200m away. Trains go hourly from here to St Ives in five minutes. First Great Western (www.firstgreatwestern.co.uk) runs hour-long services from here to Truro, with a change in St Erth. Or go direct from St Erth which is on the London Paddington to Penzance main line – from here, the 10-minute cab to the hotel will cost around £10.
St Ives is a five-minute car journey from the hotel. The drive from London will take around five hours. From Exeter, use the A30 until you reach the A3074 and follow it towards St Ives, turning off at Carbis Bay. There's free parking.
Treat yourself to an unusual ice-cream from Willy Waller's Ice Cream Factory (+44 (0)1736 795761), where flavours include blackcurrant and liquorice and lavender and honey. Watch a play at the Minack, the outdoor theatre built into the cliffs at Porthcurno, near Land's End. Check out the collection of works by local and international potters at St Ives Ceramics on Fish Street (+44 (0)1736 794930). The Tate St Ives on Porthmeor Beach (+44 (0)1736 796226) has a world-class permanent collection and a rather good exhibition guestlist, too. St Ives Ceramics on Fish Street (+44 (0)1736 794930). The Tate St Ives on Porthmeor Beach (+44 (0)1736 796226) has a world-class permanent collection and a rather good exhibition guestlist, too.
Ask for a table upstairs at Alba (01736 797222), a seafood restaurant built into the old lifeboat station on the harbour in St Ives, and enjoy some Fowey mussels and Cornish crab. Settle onto the decking area of the Porthminster Café (+44 (0)1736 795352) and spend the afternoon or evening trying out its excellent seafood (the fish and chips and squid with miso are especially good). Juicy burgers await at eco-friendly Blas Burgers (+44 (0)1736 797272), a relaxed and informal eatery where the furniture's made from driftwood and all takeaway boxes are biodegradeable. Vegetarians can bring their own wine along to Spinacio's (+44 (0)1736 798818) for herbivorous feasts overlooking the harbour.
The cocktails come with views at The Hub (01736 799099) on the seafront in St Ives. Try out your Cornish by chatting with the locals at the oldest pub in town – The Sloop (01736 796584) by the harbour is a perfect sun spot in the summer.
As Mrs Smith and I trudged up the hill to the Boskerris Hotel, I turned to her and, whimsically, said 'As I was going to St Ives, I met a man with seven wives...'
She was unimpressed. 'Wrong St Ives. You're thinking of the one in Cambridgeshire.' Her brow darkened. 'Also I don't like the seven wives bit. Are you suggesting polygamy?'
Reader, one Mrs Smith can be enough at times, let alone seven. So it was a welcome relief that the whitewashed walls of the Boskerris came into view and saved me from answering awkward questions. Although it bills itself as 'Boskerris Hotel St Ives', it's about a mile and a half outside the main area, in the picturesque setting of Carbis Bay. This proves a mixed blessing. On the one hand, it's a good deal quieter than many of the tourist-hungry establishments that dominate the coastline a little way along; on the other, it's a bit of a walk into town, although only the lazy or fainthearted would not thrill to the trek.
We entered the hotel to a warm welcome from a delightful lady. Belying the mundane exterior, which isn't the best guide to the hotel, the interior offers a vague New Hamptons feel, with whitewashed walls and floors, a cosily compact bar and downstairs sitting room with vistas of the bay and a sweet little dining room where one can enjoy lavish breakfasts and Mediterranean-styled dinners. After a helpful, rather than boringly pedantic tour, we were shown up to our superior room complete with sea views, and, more bizarrely, a look at the neighbours' immaculately kept lawn. (We looked hard for garden gnomes, but didn't see any. Perhaps the nearby seals had made off with them.)
Our bolthole wasn't enormous, but it had all the trinkets that we required, from an iPod dock and bouncily comfortable bed to a surprisingly deluxe bathroom, complete with invitingly opulent bath. Mrs Smith indicated her satisfaction at this state of affairs by retiring to it, while I amused myself with a nibble of the excellent homemade shortbread and reading one of the selection of magazines provided. Alas the local newspaper, The Cornishman (sample headline: 'Six St Ives public toilets to close this year') was not on offer.
Refreshed, we braved the clifftop walk into St Ives. We'd been told that it was mainly flat, which was accurate... After a steep climb up that left both of us red in the face and panting, while still trying blithely to deny that our decadent hill-avoiding metropolitan ways were to blame for our torpor. Still, the sea air braced, and various amusements enthralled, including spying the most incongruous pair of yellow-lycra-clad joggers, grimly running up and down like a pair of sweaty bananas.
St Ives, on the coast of the Celtic Sea, certainly doesn't lack for places to feast, guzzle or sip. We are now particularly big fans of the Blas Burgerworks, an unpretentious little place that has furniture fashioned entirely from reclaimed materials; it also serves the best burgers we've ever eaten, from Mrs Smith's halloumi monster to my fabulous beef creation dripping in Cornish blue cheese. The Sloop is a harbourside pub offers grizzled charm (and the notorious local cider, Rattler, which has been known to send men mad), which many of the regulars seem to have been coming to since its inception in the 14th century. There's also the famous Porthminster Beach Café, which veers closer to fine dining, with excellent dishes including a sticky pork salad that offered melt-in-mouth succulence at far more sympathetic prices that you'd get in a bigger town.
This seaside town just north of Penzance is also renowned as a centre for the arts, what with the Tate's outpost and the Barbara Hepworth museum both attracting droves of culture seekers. We weren't personally blown away by the Tate's current exhibition of abstract modern art (Mrs Smith even harrumphed a couple of times), but the recently opened Hepworth museum, set where the sculptor used to live, offers a poignant overview of the Modernist's work and her life. She died aged 72 in a fire in the studio, which has been painstakingly rebuilt, and the overall effect looks as though she's just popped out for a moment. Perhaps, one rather hopes, for a Blas burger.
We headed back to the Boskerris by taxi (and our jovial driver told us of his own tribulations the times he's had too many Rattlers), where we'd booked to have our farewell dinner downstairs in the 15-room hotel. The evening menu is simple and decently priced, offering old favourites such as Greek salad for a starter and excellent fish and chips for a main, the copious size of which defeated even my hearty appetite. As the end of the meal loomed, Mrs Smith adopted a faraway expression and said, wistfully, 'I can see the fireworks...'
I saw this as the precursor to an evening of high romance, and adopted an amorous expression. 'Where, my sweet?' She looked at me with that dear smile that she adopts when I've done something silly. It's a well-worn expression. 'Outside the window, you nit.'
The sky was alight with pyrotechnics of every colour and hue, glittering and shimmering away. The friendly waitress confirmed that this did happen from time to time, to celebrate a party of some kind or for good luck. But as we gazed over the darkened bay, lit only by the iridescent hues of cheap gunpowder, this moment of my weekend felt as transcendent as anything I'd experienced in ages, and I felt heartily, humbly grateful for this rare moment of peace. Carbis Bay, we'll be back.
The views of the sea from the main rooms. The local knowledge – things to do, places to visit.
Dinner. But the breakfasts are fantastic.
Loved the hotel, staff, food, ambience and area. Basically everything. It is such a relaxing place to stay, with gorgeous rooms and a terrace and view to die for. Easy access to St. Ives by train, 5 minutes to the station. Nothing is too much for the team here, they are superb. You are just sucked into the relaxing style they portray. The food is excellent value for money and all produce is sourced locally - worth a try.
Don't expect loud music, lively bar, or local entertainment blaring out of every doorway.