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It started with an email, just one line. It was the attached picture that did the talking. A lake, surrounded by rocky peaks iced with snow, its water an indescribable kind of blue, or maybe aquamarine, mixed with milk, and electrified. The question needn't actually have been written, it hung in the air, blew coolly off the screen, 'Shall we try to find it?'
The venerable stones of Venice baked that June day. No relief to be had through the opening of windows – vapour rose off the shallow lagoon, thickening the air, hanging in sheets, putting paid to that illusion. Upstairs, in my rented flat, looking out from the kitchen, you could just about make them out on a clear day, jagged and still snow-capped to the north, a line of high mountains – Le Dolomiti, the Dolomites. A world away, (but only a short bus ride!).
Plans were gently formed, a few inquiries made. "This lake, it really does exist? And you've been?" "Well, no," they said, "we haven't yet been ourselves, but we know people who have… not too long a hike, I wouldn't think, abbastanza ben battuto." The internet lent its weight to this sentiment, 'well trodden,' it echoed again and again, or well 'beaten' as an Italian would put it.
This was fortunate as we were none too well prepared for mountaineering. Between us just some brightly coloured trainers and stretchy trousers. Our Tracy Anderson kit we called it, that small collection of well-intentioned items that manage to come on every trip yet never see the outside of the suitcase, (in much the same way that a workout DVD by the fitness guru of that name is equally unlikely to ever see the outside of its packaging). An opportunity now however! And so we bought a small backpack (our one concession to 'equipment'), packed our Andersons inside, and caught the very next bus to the mountains.
The day was bright, the meadows green, and the path as 'ben battuto' as we and our flimsy workout gear could have hoped. Follow trail number 215 in a straight line seemed to be the instruction, very few forks in the road, easy enough. And so we did, a gradual climb, through forests of pine, midway between high peaks above and grassy valley floor a distance below. For some time we walked along like this, skipped along one might say, for our mood was as light as our barely-shod feet, on our way up to the fairytale lake, hoping for a fairytale lunch at the little rifugio that, we could see from the map, was situated very nearly on its shores. For really quite a long time we walked…
The question did begin to niggle – "the lake in the picture, you remember, it was completely surrounded by a ring of stone peaks, and we are here, in the forest, walking straight along, high, but not so high, and the peaks, they're up there…" The map however, confirmed that we were still on the right path – still on the solid pink line of the 215, and not too much further to go – just some more solid pink, and a few bits of pink with cross-hatching. We looked to the key for some explanation this cross-hatch – 'via ferrata' it read. 'Iron way,' something of that sort, we translated, roughly, which meant…? A sharp right-hand turn was to provide the answer.
A via ferrata is a thick metal cord, strung along the edge of a precipice, held in place with a series of iron pins, driven deep into the rock. The idea is to attach a carabiner to the cord, or more than one to be safe, and for the carabiners to be attached to a climbing harness, worn over both legs and fastened tight at the waist. We did not have carabiners, nor evidently, a harness. We did have hands, and determination, and age-old good advice to offer one another – "Don't look down!" Clinging on with fists clenched to the cord, crab walking along the edge of the first cliff, and then the next, and the next, we yelled this back and forth, volleyed it at high-pitch, perhaps not altogether encouragingly.
Smoke from the rifugio chimney, like a land bird sighted by a lost mariner, was the first sign of our salvation. It seemed very far away at first, but with no more 'iron way' to negotiate, we came quickly upon it, and a few steps beyond, the fabled lake! More impossibly blue even than we'd imagined. A clear, still pool of glacial snow melt, never more than eight degrees celsius, even at the height of summer. Although this we only learnt later, after going home and googling it. At the time, temptation was too great, and it's only thanks to the warmth of the shore-side rocks, where we lay lizard-like to recover, that hypothermia was staved off!
Saved by rocks, and a warm rifugio lunch. Cured meats and cheese on a wooden tagliere with fresh home-baked bread, a terracotta bowl of casunziei all'Ampezzana (beetroot ravioli) tossed in brown butter and poppy seeds, a grating of ricotta salata on top, then for dessert, apple strudel with a pillow of softly whipped cream. Weiss beers and little coffees, and renewed energy found to face the ferrata once again…
We'd very nearly made it back when the thunderstorm started, only another half hour or so to the end of the path, (and the more death-defying stretches thankfully long past). No raincoats, of course, in the backpack of ill repute, but the fat rain drops were warm, the summer storm fleeting, the rainbow worth it, and things going skippingly once again. We'd found it, seen it, swam it, lived to tell the tale! 'Ben battuto,' not entirely, but then what would have been the fun in that?
An overnight train going north – from Rome this time – sounded quite romantic to me, like something from a bygone era. Racing along the platform, late as always, searching for the right carriage, bundled up against the night November air, baggage in tow and whistles blasting – it was quite romantic. The onboard accommodation however, sadly a little less so. Fold down bunks attached to the ceiling via dubious looking fabric straps also gave the impression of another age, but not an illustrious one. The look of a hastily assembled field hospital in a very un-glamorous war.
But underway, things improved. The faint rattle and squeak of the brakes, the sigh-like release of breath everytime the train came to a halt, the quiet hour spent stopped in a siding to 'moderate the service,' (really to allow everyone, including the driver, to get some decent sleep). The incredible speed of plane travel makes nothing of the miles, of the distance covered. You wake up in another world, a few movies later, and don't quite know how you got there. To say that you feel every mile on a train is to make it sound like a curse, but I love the repetitive rattle, the ground not too far below. The way that when you wake up somewhere new it's still somewhere connected, tangibly, by a solid line of iron rails and wooden sleepers no less, to the place from which you've come.
We woke up still in Italy, but that's not to say it wasn't a different world. Officially, the train finished its journey at Merano, in the Alto Adige. Unofficially, historically, experientially, we'd arrived at Meran, Südtirol. This was confirmed by our taxi driver, not in as many words, but more in that I didn't manage to understand a single word he said. At which point we ran out of attempted conversation, and of road. He got out of the cab and pointed instead, up the mountain, towards a cable car.
At the top of the cableway was a hotel, architecturally designed (so the literature at reception informed) to resemble a tree fallen in the forest. One long 'trunk' of rooms, a sloping roof covered in grass. In some places, mature trees seemed to grow out of the structure itself. From certain angles, it did not very much resemble a building at all.
Which is fortunate, because to be a building in this landscape would very much be the exception. On every hillside, and in every conceivable shade of autumn rust, trees, a multi-ranked army of them, pointy tops spiralling skywards, a giant bristling romanesco of pines.
I have with me, this time, some vaguely more appropriate 'hiking' clothing. I have not, as yet, invested in actual hiking boots. Our destination, another lake, another rifugio, is not far, neither is the path particularly treacherous, nor does it rain. Colourful trainers, mud-streaked as they become, prove no impediment whatsoever.
The stone rifugio, situated on a smaller and less improbably coloured lake, has a similar offering to the last but with a seasonal twist. Canederli allo Speck, dumplings of bread and cured mountain ham, served in a pool of slow-cooked beef goulash, some red cabbage sauerkraut alongside to brighten the mood. While canederli themselves can be found served across the entire stretch of the Dolomites, to find them in a plate of goulash is a little less common. A relic of Austro-Hungarian rule, heavily flavoured with caraway (which is known in these parts by its German name 'kümmel'), and tasting more like something you might expect to eat in a Budapest beer hall, Südtirolan goulash is a perfect example of that oft-said thing – "there is no such thing as 'Italian' food." What there is instead, and all the better for it, are the rich and varied food cultures of twenty distinct historically, geographically, culturally diverse, and often surprisingly incongruous, regions.
Back at the lodge, the afternoon vibe is somewhere between eco-minimalism and 18th century sanatorium. This crossover is most acute in the so-called 'wellness' or sauna area. Here, signs advertise very clearly a strict set of rules concerning dress. Or more specifically, undress. The sauna itself, with one entire wall made of glass, looking straight out onto the forest, is a clearly designated 'no swimwear' area. Towels too are banned. Much conditioned by my recent years in the Middle East, (perhaps also by recent months in relatively prudish Italy!), I flout this rule, remain attired, and pray that no white-coated spa frau appears to tell me off! Something I'm sure could never happen were we really still in 'Italy.' Here, I don't like my chances…
From the first day of the year, until the last day of spring, we rented a small place in Cortina. A friend of a friend found it for us, the first house you see as you drive into town. La Casa Gialla we called it, for its painted stucco exterior, which was closer to 'albicocca' but without the same ring. We should have called it 'La Pigna,' for while it was stucco on the outside, it was pure pine within. Pine ceilings, pine floors, pine windows, walls, and doors. A kitchen made of pine, a dining table too, and six pine chairs each with a little heart shape cut out of the back. The sofa – not pine − was red, and overloaded with embroidered cushions depicting deer and trees, little cottages, and high mountains. On the windowsills and sideboards, leftover Christmas decorations – wreaths of fake holly and poinsettia – gathering dust. These I could hide in a cupboard, the rest of it grew on me, in time.
Through January there was little snow, just a dusting, the faded green of the land still visible below. In February when the blizzards arrived, some friends did too, and when the white wafts became too thick to see through we sought refuge in the rifugi once again, taking our time over lunch.
When we were good, we ate warms bowls of barley soup, filled with cubes of potato and cured ham. When we were bad, we ate mounds of golden polenta and grilled sausage, slabs of cheese melted on top. Or a hash of bacon, onion, and crispy potatoes, crowned with fried eggs, washed down with homemade grappa, (a digestivo, taken for medicinal reasons of course!); the schuss and slide down always a little less graceful afterwards...
Each rifugio a different grappa, always made in-house, usually flavoured with mountain herbs. Ginepro (juniper) and ortica (nettle) I knew, others, such as the mysterious 'ruga,' I'm yet to find a translation for. One place had one bottle with a small snake suspended within. "What does it taste like?" I asked to shrugged shoulders. "No one has ever tried, but, eh – it looks good, right?!" My favourite? Always the kümmel, and the hospitality of a bottle left without asking on the table at the end of a meal by staff accustomed to lengthy snow flurries and even longer lunches.
Back at the house, too full of an evening to venture out, we made our own entertainment. Launching prosecco corks from the small balcony onto the snow beneath, a winter sport yet to catch on in a widespread way. Different brands of course, so we'd know whose was who's, farthest cork wins, and one simple rule – no spillage allowed! Only, it was hard to see the corks in the dark, too cold and too snowy to be bothered going out to check… We did eventually, in the spring. Three clumped near-ish we found, and one more, ahead. A winner, but who? Recollection long gone, likely erased that very night by bottle contents... Next year, a permanent marker pen, and a re-match!
I return on my own in last week of spring, Heidi song on loop in my mind, a pair of hiking boots (finally!), shiny and new, hanging from my bag, begging to be used. Snowmelt and warm sunshine has turned to wildflowers – I tried to avoid treading on them, at first, but they are a sea, knee deep and yellow. 'Heidi-ho' I sang, and that 'buttercup' song, then an improvised 'peonies on the soles of my shoes.' But it wasn't just flowers and trees for company, there was some wildlife too, when my singing didn't scare it away...
First – doe-a-deer! More surprised to see me trundling down the path than I her, and also quicker to react. Before I could reach for my camera, the little fawn was gone, straight up the steep slope and into the trees. A lake full of trout came next. In the clear green water they were easy to see, their outlines casting well-defined shadows on the sandy lakebed. 'No Fishing,' read the signs, tacked to the trees. No fishing indeed, it would hardly be fair!
A bit more of a relationship forged with my next friend, encountered on the deck of a boarded-up rifugio at 2055 metres. I stopped for a picnic lunch and within minutes of the prosciutto appearing so did she: a little grey cat, on the mangy side, with torn ears, and the long feet of a hare. We shared lunch, the ham and cheese were delicious, we both readily agreed, though she might have been more polite about my homemade bread...
I am grateful that there are no witnesses to my final wildlife encounter of the day. From the corner of my eye I saw it – a large blur of dark brown descending from a tree at speed. My heart stopped, I may have yelped – 'a bear?!' (I knew this was impossible). A 'tree wolf?' my next entirely inexplicable thought. The blur stopped, and separated. Out either side of the tree trunk, daintily balanced on twin branches, two tiny squirrels, triangular tufted ears pricked in my direction (presumably awaiting further yelps). Eventually, they went back to chasing one another up and down the trunk, leaving me to ponder that old cartoon, was he called 'Taz,' that whirlwind Tasmanian devil?
Out of the forest and back over the meadows, limping now, not skipping, towards home. My new boots are beautiful, but well worn-in, they are not. The thunderclouds had threatened dryly, but now warm raindrops splash the earth, chasing me those last steps. A reminder that my Dolomiti year has come full-circle, a welcome push from the outdoors inside, and to the kitchen.
Casunziei all'Ampezzana / Beetroot Ravioli with Butter & Poppy Seeds
This recipe requires a bit of equipment in the form of a pasta machine, and a potato ricer. If you don't have a ricer, that's ok, because at a push, a fork can do its job. The pasta machine, however, is less easily replaced. The first time I made this recipe, back in the Venetian flat, I didn't have one, and although my rolling-pin efforts weren't totally disastrous, neither were they, let's say, 'optimal'! Subsequent, machine-assisted, attempts have produced a much thinner pasta, and resulted in lighter, more delicious ravioli.
With regards to fillings and toppings. Some recipes for casunziei call for ricotta in place of potato, it's up to you which you'd prefer to use. I come down on the side of potato as what you really want to taste in casunziei is beetroot (the additional filling ingredient is there mostly to mop up the runny juices) and potato, to me, is more neutral in this role.
(Serves 4)
For the dough
- 400g "00" flour
- 4 medium eggs
- A pinch of salt
- A little semolina for dusting
For the filling
- 600g fresh beetroot – approx. 6 medium beetroot
- A little olive oil
- 1 medium floury potato – approx. 250g
- 50g parmesan
- ½ a nutmeg – finely grated
- Salt & freshly ground black pepper
To serve
- 1 tablespoon of poppy seeds (semi di papavero)
- 75g butter
- 25g grated parmesan
Preheat the oven to 200°C.
Prepare the beetroot for roasting by rubbing lightly with some olive oil and salt. Wrap in a large sheet of foil and bake for around an hour and a half in a hot oven. A test with the tip of a sharp knife will tell you when the beetroot is cooked through.
Meanwhile, boil the potato whole, without peeling, in a pot of lightly salted water until the same 'knife test' says that it is cooked through too.
Start the pasta dough by placing the flour in a mound on a clean surface. Make a large well in the middle and, one by one, add the eggs, along with a good pinch of salt. Whisk these together lightly with a fork, beginning to incorporate the flour 'wall' bit by bit as you continue to whisk.
When you can no longer whisk with a fork, begin to mix and knead the dough with your hands, bringing it together to form a large ball. Continue to knead until the dough feels smooth and elastic (around 10 minutes), then wrap tightly in cling film and put aside to rest at room temperature for at least 30 minutes.
Peel the skins off the cooled beetroot then, using a box grater, grate finely into a large bowl. Peel the skin off the potato, then push this through a ricer, and mix together with the beetroot. Season the mixture with a little salt, some freshly ground black pepper, and the nutmeg.
To roll the pasta, cut the dough into six equal portions. Work with only one portion at a time, leaving the others aside, still wrapped in cling film.
Dust your surface and pasta machine with a little flour, then, with the machine on its widest setting, crank the first portion of dough through. Fold the rolled dough in half after this first go, and then continue to roll it through again and again, continuing this pattern of rolling, folding in half, and turning over another 5 or so times until the dough is feeling elastic and looking smooth.
You can now continue through all the settings of the pasta machine, rolling the dough through at least once on each setting, folding, and feeding it back through, until you reach the final setting, and the dough is nearly paper thin.
Using a straight-edged scone cutter of between 10-12cm in diameter, cut circles in the pasta then place a teaspoon of the filling in the centre of each. Next, dip a finger into a glass of cool water, and trace the edge of each circle with a little water so as to dampen it ready to form a good seal. Now fold carefully in half in order to form your first round of crescent-shaped ravioli, pressing the edges of each together firmly, and squeezing out any pockets of air as you go. Remove the finished ravioli to a tray that has been lightly dusted with a bit of semolina, (this will prevent them from sticking), taking care to place them apart from one another, and in a single layer.
Continue on to roll the remaining portions of the dough, (offcuts from previous rounds can be incorporated into the next so long as they haven't dried out too much), until all the dough and filling is used. Then, space permitting, place ravioli trays in the fridge for around half an hour to rest.
Bring a large pot of lightly salted water to the boil ready to cook the casunziei. Add these with the heat turned down to give a gentle boil as opposed to anything more energetic. In just 2-3 minutes cooking time they'll be done, so be ready to go at the same time with the burnt butter sauce.
Make this by melting the butter over medium heat, then adding the poppy seeds, and allowing the butter to turn from golden to nut brown.
Remove the casunziei carefully with a slotted spoon and arrange on individual serving plates before pouring over the butter. Some parmesan, grated finely, almost to a powder, goes very nicely on top.
Canederli all'Ortica con Burro & Salvia / Stinging Nettle Dumplings in Brown Butter & Sage
I'm partial to stinging nettles for a few reasons – primary amongst these, they're free! They are also a weed, so by picking them, you're doing someone a favour. Then there is the frisson of danger involved in avoiding the spines, a weird sense of achievement when, having boiled the nettles, these are miraculously disabled. They are also, apparently, very healthy for you, (though this reason comes further down my list).
Pick the young shooting tips in spring, wearing a pair of decent rubber gloves, preferably the sort that go almost to the elbow, and don't forget to rinse the kitchen scissors afterwards! Once the nettles make contact with boiling water, the fine stingers melt instantly, and the cooked leaves can be used in much the same way as spinach.
(Serves 4 – 3 dumplings per person)
- 300g stale white bread
- 200ml warm milk
- 800g stinging nettle tops
- 30g butter
- 1 small onion – finely chopped
- 1 clove of garlic – finely crushed
- 2 eggs
- Salt and freshly ground black pepper
- ½ a nutmeg – finely grated
- 1 tablespoon plain flour
- 2 tablespoons of breadcrumbs
- 80g butter, for the brown butter (burro fuso)
- Small bunch of fresh sage – leaves picked
- Grated parmesan (around 50g) for sprinkling
Cut the bread into cubes and place at the bottom of a large bowl. Pour over about ¾ of the milk, and place aside to absorb at room temperature while you prepare the nettles.
Plunge the nettles into a large pot of boiling, lightly salted water. Take care as you do so, using gloves if necessary.
Boil the nettles for a few minutes, then drain. When they have cooled a little, remove to a board and chop them finely.
Next, gently fry the onion in a little butter until it softens. Add the crushed garlic and turn the heat down even further, stirring to ensure that it does not stick or burn. Once the garlic is cooked, add the chopped nettles to the pan as well, mingling everything together, and cooking for a further 5 minutes or so.
Add the nettle mixture to the bowl containing the soaked bread. Separately, whisk the eggs together with some salt, pepper, and the grated nutmeg, then pour this over the nettles and bread as well.
Next, stir the breadcrumbs and flour into the mixture, and test the consistency – with wet hands, can you roll the mix into a coherent dumpling? If not, add a little more milk, or more flour and breadcrumbs (depending on whether the mix is too dry or too wet) until you achieve a roll-able consistency. You should get 12 slightly larger than golf ball sized dumplings from this recipe.
To cook the canederli, bring a large pot of salted water to the boil. Turn the heat down a touch to keep the water at a steady, but not violent boil, then carefully lower the dumplings in one by one. Cook for 15 minutes, turning gently with a spoon occasionally, before removing with a slotted spoon to drain.
Meanwhile, prepare the burro fuso by melting the butter in a pan over a medium heat until it turns a light nutty brown. Add the sage leaves when the butter is melted and hot, allowing them to flavour the butter as it darkens.
Spoon the burro fuso and crisp sage over the warm canederli on individual plates to serve, along with a scattering of grated parmesan.
Lo Strudel Ampezzano / Ampezzano-style Midsummer Strudel
To make a strudel, it really helps to have a strudel cloth. This is a piece of fabric, never washed, heavily floured, and employed only in the rolling-out, and rolling-up of strudel pastry. I don't have an ancestral strudel cloth, but fortunately, back in her Venetian kitchen, my comrade in death-defying via ferrata trapeze did have. She inherited it from her granmother, along with an enviable set of strudel-skills, and an ancestry that can be traced back, in part at least, to the Südtirol.
Two people are required to make a strudel – the pastry is first rolled thin on the cloth, but then needs to be picked up and pulled by hand from both sides to enlarge it and make it even thinner. This is actually easier than it sounds (though it may have helped that I had a master show me how to do it!).
We conducted the strudel experiments that resulted in the recipes below on a stifling hot day back in Venice, more of a granita day than a strudel one, but we were no less dedicated for it. After experimenting with a host of different fillings, and narrowing down the field, we couldn't decide between these last two, and so I've included both…
(Makes one large strudel – 8-10 slices)
- 350g Austrian glatt flour, or cake flour, or an all-purpose flour from which you have removed two tablespoons worth and replaced these with cornflour
- 185ml tepid water
- 1 teaspoon sunflower oil + extra for basting
- Icing sugar for dusting (optional)
Choice of:
Pear, Cherry, & Pine Nut filling
- 300g ripe pears – peeled and diced
- 140g cherries – pitted
- 25g pine nuts (pinnoli) toasted
- 3 tablespoons breadcrumbs
- 30g white sugar
- ½ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
Or, Cherry and Papavero (Poppy Seed) filling
- 350g ripe cherries – pitted
- 20g breadcrumbs
- 70g crushed poppy seeds
- 3 tablespoons sour cream
- 50g white sugar
Start by preheating the oven to 50°C.
Using a sturdy electric mixer, beat the flour together with the warm water and sunflower oil for around five minutes until they form a smooth and coherent dough, and the mixer is showing signs of struggle!
Remove the dough to a lightly oiled oven-proof tray. Brush the top lightly with a little more oil, then cover with a damp tea towel and place in the oven. At this point turn the oven off and allow the dough to simply rest inside for around 40 minutes.
Meanwhile, prepare your chosen filling:
For the pear, cherry and pine nuts: peel and dice the pears, pit the cherries, and toast the breadcrumbs lightly in a dry pan until golden. Lightly toast the pine nuts in the same pan watching them carefully as they can quickly burn.
For the cherry and poppy seed filling: pit the cherries, and measure out the other ingredients.
Now for the fun bit! Spread your ancestral strudel cloth (or erstwhile substitute) over a table, and dust liberally, from a height with flour. Take the rested dough from the oven, place it into the centre of the cloth and, using a floured rolling pin, roll it out as thinly as you can. Next, with the help of a trusty strudel-assistant, carefully pick up the dough and gently stretch from the centre towards the edges in unison – you should find that it stretches quite easily at first. When the pastry is getting very thin, (they say you should almost be able to see through it though this is perhaps a little aspirational), place it back down on the cloth and pull gently at the edges to stretch it just a little bit further. Never mind if you create a few little tears, just patch these up as best you can.
At this point, turn the oven back on and pre-heat to 180°C.
Next, sprinkle the sugar over the pastry (30g for the pear filling, a little more, 50g for the cherry) leaving a border at the edges. Then it's time for your chosen topping. Spread the filling, like the sugar, over the centre of the pastry, leaving a border at the edges. For the cherry version, dab the sour cream over the cherries using a teaspoon, aiming for an even distribution.
To roll, use the cloth beneath to pick up one edge of the strudel, folding this over and continuing to roll up the pastry to form a sausage shape. Next, bring the ends of the rolled strudel towards one another to form a horse-shoe or crescent (I don't know the 'whys' behind this final step, but am reliably informed that it is traditional!). Lastly, brush with a little extra sunflower oil before placing in the pre-heated oven to bake for 45 minutes.
Once the strudel is looking crisp and golden remove from the oven, and allow to cool slightly before slicing with a serrated knife. Serve with whipped cream, or a scoop of vanilla ice-cream.
Canederli allo Speck, Three Ways
Canederli allo speck are versatile little things and can be served in a number of different ways: with a bit of burro fuso and sauerkraut, in brodo (with clear broth and grated parmesan cheese), or on the side of meaty stew, positioned to soak up the juices. Recipe suggestions along each of these lines can be found below, along with the basic recipe for eight dumplings.
The 'kind-of-kraut' is a bit of an invention – sauerkraut is typically fermented, but I don't always have the patience for that. The overnight version below is a cheat, more pickled than 'fermented' per se, but perfectly delicious all the same!
(All recipes below to serve 4 people, 2 canederli per person)
Canederli allo Speck
- 300g of day-old white bread
- 100g of speck (a mountain ham, substitute pancetta if unavailable) – cut into a small dice
- 1 small onion – finely chopped
- 20g butter
- 2 eggs
- Up to 400ml milk
- 2 tablespoons fresh chives – finely chopped
- 2 tablespoons plain flour
- Salt to taste
Cabbage Kind-of Kraut
The cabbage needs to marinate overnight (in place of the usual week-long fermentation), so start the day before you intend to use it.
- ½ a red cabbage
- 1 heaped tablespoon sea salt
- 1 tablespoon red wine vinegar
- 1 scant tablespoon of sugar
- Juice of half a lemon
- 50g butter
- Freshly ground pepper
- 80g salted butter – for the burro fuso
- Grated parmesan (around 50g) for sprinkling
Trentino Goulash
Like a lot of things, goulash tends to taste better the next day. Consider starting it at the same time as the cabbage if you plan on serving them together (highly recommend!), then it's just the canederli to prepare on the day, dramatically reducing the number of things to juggle.
- 2 brown onions – finely sliced into rings
- 50g butter
- 2 tablespoons sunflower oil
- 800g stewing beef – cut into large cubes
- 2 tablespoons paprika
- 1 tablespoon of tomato paste, (not traditional, but it does a lot for the colour)
- A glass of red wine (around 250ml)
- 2 tablespoons red wine vinegar
- A few sprigs of fresh rosemary
- 2 teaspoons of caraway seeds
- 2 cloves of garlic
- Zest of one lemon
- Juice of one lemon
- A further tablespoon or so of butter
- Salt & freshly ground black pepper
In Brodo
- 1 small onion – finely chopped
- 1 carrot – finely chopped
- 1 stick of celery – finely chopped
- Olive oil
- 1.25 litres of fresh chicken stock
- Salt & freshly ground pepper
- Grated parmesan (around 50g) for sprinkling
To make the Canederli:
Cut the bread into cubes and place at the bottom of a large bowl. To this, add the diced speck.
In a small pan, fry the onion in the butter until it is soft and translucent, but not coloured. Add this to the bowl containing the bread and speck.
Next, whisk the eggs with around half the milk. Add the chives, along with some salt, and continue to whisk briefly before pouring the mixture into the bowl containing the bread.
Allow the bread to absorb the liquid by leaving it to rest at room temperature for around 30 minutes. After this time, add the flour, and mix through a little more of the milk if the bread is looking on the dry side.
To form the canederli, rinse your hands in cool water, and try forming a little of the mixture into a ball. It might be a touch sticky, but keeping your hands wet should help. If the dumplings are really too sticky, add a little extra flour to the mix.
Place the rolled canederli onto a plate and place in the fridge to rest, once again for around 30 minutes.
Meanwhile, bring a large pot of salted water to the boil.
Lower the dumplings carefully into the pot, and turn down the heat to sustain a low-medium boil. Cook for around 15 minutes, gently turning them in the water once or twice as you go.
To serve, remove from the pot using a slotted spoon, and prepare in one of the following ways…
Method: Kraut
Remove the outer leaves of the halved cabbage then slice in half again. Remove the white core from the centre of each quarter by making a v-shaped incision with a large knife. Next, turning the quarters on their side, slice the cabbage very finely as though for a coleslaw.
Transfer the sliced cabbage to a bowl, add the sea salt, and, using your hands, begin to massage the salt into the sliced cabbage. This will release water from the cabbage, making a brightly coloured brine that will gather at the bottom of the bowl. (It will also stain your hands an alarming, but temporary, colour. Consider gloves if you don't fancy being red-handed for the next few hours.)
Continue 'massaging' by picking up big handfuls of cabbage and squeezing to blend through the salt and release more water until the pile of cabbage is a lot softer than when you started, and reduced in volume by about a third.
Now add the vinegar, sugar, and lemon juice, and stir through, with a spoon, or with hands! Leave to marinate at room temperature overnight. It will be ready the next day.
Prepare the burro fuso by melting the butter in a pan over a medium heat until it turns a light nutty brown.
To serve, place two warm canederli on each plate, spoon over the brown butter, and add a little kind-of-kraut to the side.
Method: Goulash
Heat the oil and 25g of butter in a heavy-based pan with a lid. Add the onion and cook gently until softened and golden in colour.
Using a wooden spoon, push the softened onions to the side of the pan, piling them up on top of one another then re-position the pan slightly, so as to distance the onions from the heat a little, as you turn this up to cook the beef.
With the heat now up high, add the beef. The residual oil that coats the pan should be sufficient to brown the beef, but if your pan is looking very dry, add just a touch more first and let this become hot. Allow the beef cubes to sear and darken on each side before turning over. Unless your pan is very large, you may need to do this in batches – add a little extra oil and butter as you go along as required.
When the beef is sealed on all sides, reincorporate the onions, add the paprika, along with the tomato paste, and season generously with salt and pepper.
Next, with the heat still on high, add the wine and the vinegar, scraping the sides and bottom of the pan with a wooden spoon to dissolve any caramelized bits as you do so. Allow the liquid to reduce down for a couple of minutes, before adding 150ml of water, and bringing to a boil. Once boiling, cover the pot with a lid, and reduce the heat to the absolute minimum, (it helps to use the smallest hotplate/stove ring, so move the pot across to this if currently positioned over a larger one).
The beef will take up to three hours to become absolutely soft – ideally, it should pull apart with a bit of pressure from the back of a fork. In the meantime, as it cooks, check occasionally to make sure that there is still liquid in the pot, add a little water if things are looking dry (but only a little, as the idea is to cook the meat largely in its own juices), and stir occasionally to make sure nothing catches and sticks.
As the beef cooks, prepare the remaining ingredients – the rosemary, caraway seeds, garlic, and lemon zest, by chopping everything together very finely. It may seem odd to add these at the end as opposed to the beginning, but if cooked over the length of time that the beef requires, the flavours of the caraway, zest, and rosemary can tend to dull and be overwhelmed by competing flavours. Introduced late in the piece, their taste is kept sharp – especially important for a goulash, where the acidity of the lemon and vinegar provides a contrast to the smoky paprika. This is also a good trick for any slow-cook curries. Cardamom, for instance, when snuck in towards the end has a much clearer flavour than when added at the beginning.
When the beef is nearly ready and has already become tender and begun to break apart a little, add the chopped rosemary, caraway seeds, garlic, and lemon zest, then stir to combine. Continue to cook for another 15-20 minutes. Taste and adjust the seasoning if necessary before removing from the heat.
Lastly, add the lemon juice, along with the extra butter, and stir through.
Serve in a shallow bowl, with one or two canederli on the side, and a little bit of the bright purple kraut.
Method: Brodo
Lightly fry the onion, carrot, and celery together with a little oil olive over low-medium heat in the bottom of a large pot. When these have softened, and become translucent, but not coloured, around 5-7 minutes, add the chicken stock. Bring to a boil, then turn down the heat, cover, and allow to cook for around 15 minutes.
To serve, place two canederli in a shallow bowl, and ladle the broth over the top. Sprinkle with a little grated parmesan.
Minestra di Orzo / Barley Soup
I am not sure I could bring myself to eat a buttery pool of polenta trapped under a slab of melted cheese anywhere other than a freezing mountain top… So here instead is the 'healthy' choice amongst the mountain winter options (I am sorry if that disappoints) − a tasty, kind-of wholesome, barley soup!
(Serves 4)
- 100g speck (a mountain ham, substitute pancetta if unavailable) – cut into small dice
- 1 small onion – finely chopped
- 100g orzo/pearl barely
- 1¾ litres of water
- 1 medium potato – cut into medium cubes
- 1 carrot – finely chopped
- 1 stick of celery
- Salt
- Grated parmesan to serve
Fry the diced speck in a large pot over medium heat until it begins to release some oil, and darken slightly. Now add the diced onion, and turn the heat down to cook this slowly, together with the speck, until it turns translucent.
Next, add the pearl barley, stirring to coat this with the speck and diced onion. Then add the water, along with the cubed potato. Bring to the boil, then cover and turn the heat down to a simmer. Cook slowly for up to an hour and a half.
When the soup is around 30 minutes from being ready, added the carrot and celery. Adding them here towards the end helps keep their flavours fresh and present. You can also taste the soup at this point and season with salt as necessary.
To serve, ladle into warmed bowls, and sprinkle some grated parmesan on top.
Puccia con Kümmel / Dolomiti Rye Bread with Caraway Seeds
On the table of every Dolomiti rifugio from summer through winter, you'll find puccia, a type of rye bread flavoured with caraway seeds, served either as a fresh loaf, or a dried 'cracker.'
This recipe is for the fresh version and makes one medium-sized loaf. Add more caraway if you like it; if you don't, probably best not to attempt this recipe!
- 300g white bread flour
- 500g rye flour
- 30g natural yeast
- 1 teaspoon of sugar
- ½ - ¾ litre of milk – room temperature
- 1 scant teaspoon of salt
- 2 tablespoons of caraway seeds
Mix the two types of flour in a large bowl, leaving a large well in the centre. Into this, crumble the yeast, and add a small amount of the slightly warmed milk – less than half a cup. Also add the sugar, then cover with cling film and leave in a warm place in order to let the yeast activate for around 15-20 minutes.
Next, add the rest of the milk, as well as the salt and caraway seeds, and mix into a dough. Knead the dough until it is completely smooth, around 10 minutes, adding a dusting of flour as you do so when it begins to feel sticky. Leave proof for a second time, covered again either with cling film or a tea towel, until the dough doubles in volume – this should take about an hour.
Turn the risen dough out onto a floured surface and form it, using a little extra flour as is required, into a circular loaf.
Place onto a baking sheet dusted with flour, and leave to proof once again for around an hour.
Meanwhile, preheat the oven to 200°C.
Once the bread has finished its second proofing, pierce all over with the tines of a fork, score a cross lightly over the centre using a knife, and place in the hot oven to bake for around 30 minutes.
To test if the bread is done, knock lightly on its base – if it makes a hollow sound it's ready. A lovely brown crust is of course also a good indication!
Eat warm, either with a plate of affettati – sliced cured meats and cheese – or with a bowl of the barley soup.


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Home / Tefl Jobs / Brazil / Immediate TEFL Position in Brazil
Date posted:2012-03-26 | Writer: Speaking Idiomas | Email: email@example.com
Centro de Cultura Americana Ltda. Speaking is a language school located in Itajubá, Minas Gerais state in Brazil. The school teaches English, Spanish, French, German and Chinese. Right now there are 6 foreign and 11 Brazilian teachers working with 350+ students aged between 12 and 40 (most of them are university students). We are looking for a young (21 to 30) enthusiastic and energetic native English speaking professional, with TEFL (or similar) certificate who is willing to work hard (one year contract). Experience is not necessary. The position available is to teach 36 hours (or more if you wish) per week from Monday to Saturday. Each class lasts one hour and has an average of 8 students.
The wage is R$15, 00 (fifteen Reais) per hour for teaching group class. (US$ 1 = R$ 1.81) . The teacher will be paid monthly on the 5th business day of the following month. Each teacher will be evaluated through a survey at the end of each semester and any raises will be based on the survey results, performance and availability. Pay is enough to live in Itajubá and to save some for traveling. A furnished studio (with cable and internet) will be provided for the time of the contract. The teacher will have a private bedroom and will share kitchen and bathroom.
The foreign English teacher is responsible for all advanced classes and advanced private students. The school will be using Touchstone 4 (Cambridge Press) for Advanced I classes and Contemporary Topics 3 (Longman Press) for Advanced II. In case there are more advanced
students, handouts or Communicating in Business (Cambridge Press) will be used. There are some private students who will be talking prep course for TOEFL.
Itajuba is a university town located in Minas Gerais State, four hours from Sao Paulo or Rio de Janeiro.
For more information you could contact our teachers through facebook: Daniel Friend (2009 to present), Steven Funk (2009 to present), Alexis Heintz (2012 to present), Adriana Sorrenti (2010), Joana Sawaya (2011).
If you are interested in this position please send you resume, passport picture and a reference contact (or letter) to the e-mail address given on the job heading.
If you are already in Brazil you can call (35) 8846 1828 or come to visit us in Itajuba.
This unit shows intonation,stress in speach and the difference between the way a word is spelt and sounded. It also teaches about the international phonemic alphabet and how this helps students of English to be able to sound a word, especially when learning to speak the local language. I have learnt the alphabet. I did not know anything about it as I hadn't heard of it. Also ways to teach this lesson.This unit is about teaching pronunciation and phonology. Pronunciation is one of the most difficult topics to teach in English, so is important to consider different aspects of phonology such as intonation and techniques to teach it, stress and techniques to teach it, the phonemic alphabet, phonemic symbols, articulation and the different teaching techniques for the pronunciation of individual sounds.
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Unless stated otherwise, students aged 16-18 are exempt from tuition and registration fees.
Download a full-time or part-time application form.
If you have any questions about our courses, please contact our Admissions team.Enquire about this course
Starts: September
Duration: 1 year full-time
Available at: Brooks Farm, Crystal Palace, Enfield and Gunnersbury Park
This foundation course will give you a great practical introduction to gardening and landscaping and will provide you with an understanding of the type of work and career opportunities that are available in the industry.
Topics include:
- maintaining gardens throughout the different seasons
- plant identification – trees, shrubs, perennials and annuals
- using a range of tools and machinery
- establishing and maintaining lawns
- training in use of mowers
- building and maintaining garden structures
- work experience with employers
- first aid
- health and safety
- employability skills.
A great deal of this course will be carried out in a practical environment with some classroom-based study. You will be assessed throughout the programme and given independent study projects to complete.
Entry requirements
You will need at least one of the following:
- relevant prior learning or experience gained in an appropriate professional environment will be considered
- enthusiasm for working outdoors
- you will be encouraged to attend our Summer School.
What next?
Successful completion of this course will:
- enable you to progress to our Gardening and Commercial Landscaping Diploma (Level 2), Technical Horticulture and Professional Landscaping (Level 2), a Horticulture Operative Apprenticeship or a Sports Turf Operative Apprenticeship
- help you gain employment in the gardening and landscaping industry at an entry-level, career opportunities include: landscape maintenance, retail horticulture in garden centres or working in parks, gardens or sports turf.
Visit the Grow Careers website at www.horticulture.org.uk/grow-careers for more career options and ideas.
Last updated: 12 October 2018


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Daughter of Smoke & Bone
Laini Taylor
Publisher: Little, Brown & Company
September 2011
Genre: Young Adult
From the publisher:
Around the world, black handprints are appearing on doorways, scorched there by winged strangers who have crept through a slit in the sky.
In a dark and dusty shop, a devil's supply of human teeth grown dangerously low.
And in the tangled lanes of Prague, a young art student is about to be caught up in a brutal otherwordly war.
Meet Karou. She fills her sketchbooks with monsters that may or may not be real; she's prone to disappearing on mysterious "errands"; she speaks many languages--not all of them human; and her bright blue hair actually grows out of her head that color. Who is she? That is the question that haunts her, and she's about to find out.
When one of the strangers--beautiful, haunted Akiva--fixes his fire-colored eyes on her in an alley in Marrakesh, the result is blood and starlight, secrets unveiled, and a star-crossed love whose roots drink deep of a violent past. But will Karou live to regret learning the truth about herself.
I'm not sure how to write this review without giving away the best part of the book which is its uniqueness. From the beginning, it captures your attention with a blue-haired art student who can make wishes on a string of beads and gets sent on mysterious errands to collect teeth. Even it's main location, Prague, is refreshing (having been there myself, I can say it is absolutely the gem that Taylor paints it to be).
You are quickly drawn into a world like no other with angels and monsters, magic and portals, and love as true and aching as it gets.
The writing was sharp without being pretentious. Reminiscent of e. e. cummings, with chapter titles like "Ache and Salt and Allness," and "Battle Not With Monsters," at times I felt like I was reading poetry instead of a novel.
The only negative thing I have to say is that there are times where the voice of the writing isn't clear. In a few sections the time goes from present to past and back without a header to let you know where you are in the story. I figured it out within a few lines, but felt distracted from the story while I did.
I received a copy of this book at the BEA in May and wish I had read it sooner! Excellent!


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Welcome to the Year 4 Class Page
Class Teacher: Miss Banks Teaching Assistant: Miss T Patel
Welcome to year 4!
Yearly Overview:
Autumn 1- Sparks Might Fly!
Autumn 2- The Great Plague
Spring 1- Passport to Europe
Spring 2- Food, Glorious Food
Summer 1- Water, Water Everywhere
Summer 2- Hunted
Your child has at least 3 pieces of homework per week; reading, spellings and times table practise. Please ensure that your child reads daily, in order for them to make the best possible progress.
Our P.E. day is Wednesday morning and we go swimming at West View Leisure Centre on a Thursday afternoon.
Please refer to the school blog to keep up to date with what we have been doing!
Thank you for your continued support,
Mrs Griffin


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Last Updated on
In my post The Incomparable Centre Pompidou – Paris, France, I extol the cultural virtues of one of the premier contemporary art centers in the world. In May 2010, the Pompidou opened a satellite facility in the northeast French city of Metz. The museum's modern structure, which is frequently compared to a UFO, has energized Metz and inspired a citywide renovation as well as the opening of myriad new bars and restaurants.
Centre Pompidou-Metz is just south of Metz's train station, on the location where the Roman amphitheatre stood over two thousand years ago. The Metz Pompidou building was designed by Japanese architect Shigeru Ban in collaboration with the French architect Jean de Gastines. The interior is comprised of three narrow superposed gallery spaces, each of which is strategically aligned to give visitors a view of one of three major sites in the city: Metz's Gothic cathedral, the train station and the Parc de la Seille.
Housed in each of these galleries are selections from the center's 65,000 works from the Musée National d'Art Moderne to draw on. In the opening exhibition entitled Chef d'Oeuvre (Masterpieces) ,which is on display through October 25, 700 pieces from modern art greats like Picasso, Miro and Calder are displayed to facilitate the goal of questioning the idea of the masterpiece in modern art. Similar to its Parisian cousin, the Centre Pompidou-Metz is a multidisciplinary facility. This summer, they've been screening films in an open-air setting (the last one for this summer was "La Dolce Vita").
The city of Metz has a lot to offer visitors outside of the museum as well. Quality restaurants in all price points are numerous. If you're feeling peckish after viewing phenomenal art, head to Cafe Mathis for a traditional French bistrot experience. Locals flock to this lively establishment for hearty fare, strong aperitifs and good conversation. Oh, and the prices are incredibly reasonable.
Foodies should definitely try Le Magasin aux Vives, widely considered to be the top gourmet restaurant in Metz. Chef Christophe Dufosse (the only chef in Metz to have a Michelin star, by the way) uses primarily local products in his highly innovative dishes. The extensive wine list covers a wide range of varietals and vineyards (primarily French). Le Magasin aux Vives is located in a large 16th-century military citadel that Christophe and his wife Delphine transformed into the four-star La Citadelle Hotel some years ago.
Centre Pompidou- Metz
4 Rue du Chanoine Collin
57000 Metz, France
Tel: 00 33 3 8715 3939
Cafe Mathis
72 en Fournirue
Tel: +33 (0)38 71 8967
Open Weekdays 8am-10pm; Sat 9am-10pm
Le Magasin aux Vives
5 avenue Ney
Tel: +33 (0)38 71 71717
Written by Jen Westmoreland Bouchard for EuropeUpClose.com


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Launch Program
Local game stores around the world welcome you to Rokugan with the Legend of the Five Rings: The Card Game Launch Program! Three distinct events over the first three months following the release of the Core Set will introduce you to the game, how to build a full deck, and tournament play. Attend one or all of them as you discover the secrets of Rokugan, all while winning awesome prizes!
Many game stores around the world are participating. Contact your local store to see when they are opening the doors to Rokugan with the Launch Program!
October 5th - 31st: To celebrate the launch of Legend of the Five Rings: The Card Game, a Launch Party will take place during the weekend of the game's release. This friendly open play environment is a great place to try out decks for each clan you favor and to choose which you will dedicate yourself to. Each player should purchase a Core Set and build a Starting Deck. Learn how to play among your fellow samurai, and get some experience with the various strategies and options available to you.
November 10th - 31st: The Imperial Summons event invites players to train their skills with full decks. This open play event will take place after each clan's Keeper or Seeker role is determined at the Winter Court World Championship, so players can become familiar with this additional deck-building requirement. Players will need two or more Core Sets to construct full Dynasty and Conflict decks of 40 to 45 cards while using a clan's newly assigned role. Help your fellow samurai make important card choices and discuss your favorite clan's role in Rokugan as you prepare for upcoming tournament play.
December 1st - 31st: Finally, the Way of the Rings tournament will introduce players to fun competitive play. Test your skills with your full decks against other competitors in preparation for recurring in-store events starting in 2018! This concise tournament will pair players against different opponents for a few rounds, giving you valuable experience before recurring Organized Play comes to your local game store!
Fantastic prizes await samurai who accept the challenge and learn the skills to overcome the enemies of their clan!
Click on the prizes and links below for larger images.
Launch Party
- Each participant recieves a lanyard, badge, and clan sticker sheet. Create your samurai name and show your clan loyalty!
- Seven random participants will receive a textless, extended art clan champion prize card.
Imperial Summons
- An alternate art Imperial Favor card is awarded to each attendee to display when they gain this advantage.
- Declare your clan, and one lucky random player from each clan will win a textless, extended art clan champion prize card!
Way of the Rings
- Each competitor receives an exclusive commemorative pin depicting the five elemental rings.
- A random competitor with the most wins from each clan receives a textless, extended art clan champion prize card!
Event Structures
The Launch Party is a casual open play event, where you can find other interested Legend of the Five Rings: The Card Game players and invite them to play with you! Purchase your first Core Set, and use the included Learn to Play guide to begin your journey in Rokugan. Help each other select a clan and Keeper or Seeker role, and then build a 30-card Dynasty deck, a 30-card Conflict deck, and choose five provinces.
The Imperial Summons is also an open play event, but introduces full decks built with the Keeper or Seeker roles chosen at the Winter Court World Championships. You will need at least two Core Sets to build Dynasty and Conflict decks with 40 to 45 cards each and must use the role assigned to your clan. Sharpen your skills, as the next event brings competition to your store!
The Way of the Rings is a fun competitive tournament. The event organizer will pair players for three rounds, letting you test your skills against three assigned opponents. Your record will be tracked, and top performers for each clan have a chance to win more prizes! Rewarding tournament performance is a mainstay of Organized Play, and this is your first chance to prove your abilities in a fun environment.


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Ken Carlson
Mosquitoes may breed early in north San Joaquin Valley
Owing to warmer-than-normal temperatures, residents could be scratching after they dry out from this weekend's rainfall.
Dave Heft, general manager of the Turlock Mosquito Abatement District, said conditions should be right for mosquitoes to breed in puddles, flowerpots and trees in residential areas of the Northern San Joaquin Valley.
"If it's in the 60s or 70s, we will see mosquitoes," he said. "We have a winter crew that we keep for weed control, but we do answer mosquito complaints."
Vector control experts always are watching for the northern house mosquito, which may carry West Nile virus, although the insect is not considered a serious threat until the spring.
Some species are fairly active during cooler months. One variety is called the "tree hole" mosquito because its eggs are laid in cavities of tree bark. When the crevices fill with water, the larvae hatch.
Tree hole mosquitoes are carriers of heartworm, a potential health problem for dogs and cats, though felines are not as susceptible.
The most risky period for dog heartworm runs from March through August, according to the Mosquito and Vector Control Association of California, but the pests could get an early start on breeding this month.
Heft said the Turlock district began surveillance last year for yellow fever mosquitoes. That species and Asian tiger mosquitoes can emerge in winter if temperatures around homes are warm enough.
The two species are historically linked to deadly yellow fever, but experts are concerned they could introduce dengue and another human illness that is rampant in Central America. Yellow fever mosquitoes have been detected in Madera, Fresno and San Mateo counties, and it may be a matter of time before they are here, Heft said.
"They can breed indoors in a vase or a bucket under the kitchen sink," Heft pointed out.
The National Pest Management Association warned that the storms in California will deliver much rain in a short time, leaving standing water that won't easily evaporate or soak into the ground.
The association recommended taking precautions by eliminating standing water around homes, screening windows and doors, and minimizing activity between dusk and dawn. Residents worried about mosquito activity can call a pest control business or local mosquito abatement district, the association suggested.
In Stanislaus County, residents south of the Tuolumne River may call Turlock Mosquito Abatement District at (209) 634-1234. Others may contact Eastside Mosquito Abatement District at (209) 522-4098.
Bee staff writer Ken Carlson can be reached at email@example.com or (209) 578-2321.


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Cygnus EHR Computing Workstations: Wall Mounted Computer Workstations and Computer Carts
Designed for form, function and flow
We'd love for you to communicate with us using various social & professional networks. We've found these services extremely useful in finding out what products features and designs you want and need. See you out there!
About Us
Cygnus, Inc. provides custom patient-room charting stations, integrated computer stations and medical cabinets designed for form, function and flow. As pioneers in the industry and leaders in the development of expandable arms, Cygnus anticipates the needs of healthcare facilities and offers products to relieve their intense workloads.
Cygnus promotes decentralized care and helps healthcare facilities meet Joint Commission (JCAHO) standards by creating in-room computer areas and medical storage solutions that keep caregivers close to the patients.
Designed with ergonomics, function, efficiency and safety in mind, Cygnus products can help any healthcare facility combine style, innovation and technology to increase productivity and minimize risk.
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être au régime
Top Travel Stories
2007-03-16 02:36:00
être au régime
Lome, Togo West Africa
Friday, March 16, 2007
Régime in the French language is a word used in combination with the to be verb of être to say, I am on a diet or I am on a regime.
I say things by using words, we all say ideas or gossip by using words, we mix in a few facial expressions, body movements and we communicate a vague thought from ourselves to others.
REGIME defined in English: (2)
4. established system: an established system or way of doing things
I do not have a French dictionary that define the word régime in French words, like I would use an English dictionary to look up words in English and read the definition in English, it would be nice to read the French definition of régime.
I am on a diet regime or a health regime, this is nothing new, I am always on a health regime. I eat food, with the goal of optimizing my body for the best health and functions. I take them vitamins and avoid listening to Vegetarians and Vegans to keep the régime. I study the proper mix of nutrients, calories, vitamins and foods trying to optimize Andy.
I sort of laugh, I do not drink alcohol or smoke, I do not do any drugs etc, except coffee, I do not like to drink tea. The reason I say or think about this is because of how I use also, both the words moderation and health.
When a person is a vegetarian and they smoke, or they eat only pasta and vegetable on Wednesday and rice and vegetables on Thursday and continue to so and so forth and so on and keep this up. The words moderation and health have a congruency problem.
Drinking and Alcohol use is a type of regime, maybe alcohol use is a lack of a regime, and the addiction to smoking is a very harsh regime. Eating the same foods every day is a harsh regime and the monotony of rice on Tuesday and pasta on Wednesday is harsh. There is a need to have a regime of balance and have a vast combination of foods, nutrients and types of exercise.
I think this is why I like the word in French regime, it helps or allow me to think of a whole process of events, a dynamic lifestyle that say, this is not just a temporary thing, it is how I live, I have a regime.
The girl that taught me this word in French or sort of pushed me to understand when a person is on a diet, they are on a regime in French.
- être au régime -
She is funny, she is sort of a hard body, with a walk of person that has been doing too many upper leg exercises. She has pushed the barbells too much and has the glutes maxed. Actually she has no regime of exercise, however the West Africa body is genetically made to have a larger butt than us white people from the USA naturally.
The younger people are genetically very fit looking and as they get older everything gets bigger and bigger, especially for the women. I think the men stay smaller and more average, but the women continue to expand.
Ami has a regime, I am probably spelling her name wrong. She lies down in the back, takes a nap, then she moves to the reception area, puts two chairs together and takes a nap. She reads the bible, than puts her head on the table and takes a nap. Amazing regime.
Ami named after the Mina name of the day of the week is on a regime.
être au régime
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Ever since Moira was able to eat, and then after her food sensitivities cleared up, we've fed her whatever it is we are eating. I think it's good for my sanity not to have to make two separate meals and it also seems to be making her not be picky (at least, right now). We also don't limit treats, other then by not buying them. If it's in the house, she can have it.
But some days, I forget to eat soon enough, or the lunch I've made isn't as filling as I expected, or both, and I'm cranky and I just want to eat something in peace. And those days, I wait until nap to eat my whatever (peanut butter toast, chips, another sandwich), just because if I make it while she's awake, she's going to want some too. And I don't want to have to make two. Or if I do make two, I want to eat them both. Which doesn't actually help me be less cranky until she falls asleep.
Tuesday, September 14, 2010
4 comments:
Yeah, I know how this goes. I have to share everything I eat too ... well, unless I happen to be eating a vegetable. Then I don't have to share.ReplyDelete
Moira wants to try everything. The only food she doesn't beg to have when I'm cooking are tomatoes. We had to have a long talk about why I wouldn't let her have raw meatReplyDelete
and this is why I eat cookies in the pantry - I don't want to share them.ReplyDelete
I eat junk food in my bed with the door locked when Jenna's sleeping :-/ReplyDelete
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Yet another photos that was deemed to naughty for myspace.What the hell?How this is considered lewd I don't know.I did it because it made me think of a Barbie doll.So I guess it's a no no to put up on myspace pic's of the portrait I did of myself painted a used maxi pad???LOL
What the hell?How this is considered lewd I don't know.I did it because it made me think of a Barbie doll.
Whoever the hell reports my photos every time I just upload something has TOOOOOOOOOO much time on their hands!I just got my "plastic" deleted .How the hell do I get photos deleted and I have never have even taken a topless photo?Somebody explain to me how that happened?Whatever snitch added me to their myspace so they can try and tattle tell on me every damn time I upload something is a sad person.Why don't you go out and create something or help a hungry person on animal instead of waiting for me to do something so you can tattle to the myspace hall monitors.
Not that I encourage snitching but just to give a example.As I have said in when this has happened before past post look up some of the favored folks on myspace.Any myspace endorsed band,model,porn site ect.There are ALLOT of things on those myspace's that violate the myspace terms of service.Just try and report them,just try,try and report them till you are blue in the face and see if it gets taken down.I can more or less guarantee you it will NOT.Just read my past post and see if any of those people have had anything taken down.
People always ask me if I think the myspace hall monitors look at what is reported or if they just delete it.They HAVE to look at it or else the myspace pets would have allot of stuff deleted.They have a larger friends group then I do and are bound to upset somebody on their list somewhere but nothing ever gets taken down.
People will say I'm just jealous they get away with it but I do.You are damn right if they are splitting hairs they should split EVERYBODY's hair or at least admit that they don't.
How my photo is worse then something like you'd see on these myspace's
suicidegirls ,
Look at the number of comments on those photos.There are obviously a hell of allot more people viewing their erotic photos then there are looking at my fully clothed photos.So myspace can't use the excuse of that 13 year olds could run across my offensive photos.There is more of a chance underage kids will run across something like SG or Penthouse way before they will ever stumble across mine.
And myspace says it will just delete anything anybody reports,not that I support snitching but as a example just TRY and report any of the photos on any of those sites,try till you are as blue in the face as I am in the hair and I can almost lay you money nothing will be done,even though their myspace have exposed asses and nipples.
I have nothing against female nudity or even pornography,what I do have a problem with is art/artist dealing with being censored when blatant porno isn't.
What is good for the goose should be good for the gander.
3 Responses to "Plastic"
Censorship sucks! There soooo many crazies out here in the ether! Keep posting~they soon get bored and go back to bugging Marilyn Manson!
I love your stuff! It reminds me of my friend Danny Elfman, he would love your art!
They're just annoyed because it's not lewd enough!
[…] having the internet powers that be tall me my stuff is too "offensive".For example the Plastic photo that I put up getting taken down.The photo that I took when my mother was around in the area […]


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Feelings and finances are as inextricable as the smell of popcorn and the craving for a salty snack. Over the years, we've interviewed psychologists, economists, CEOs, and investment analysts about the mood-money connection. Here are a few tricks the brain plays on our basic math skills, and a few examples of how marketers pull our heartstrings to loosen our purse strings. As the old saying goes, buyer beware.
You owe me one
When marketers tap into our natural propensity to return a favor, the money flows. That's how Tupperware-party participants (plied with friendly chitchat and free crudites) get swept up in a buying frenzy.
Bob Cialdini, professor of psychology and author of Influence: Science and Practice, calls this strategy "reciprocity," and he illustrates how powerful it can be in practice. When the American Disabled Veterans organization sent out its standard solicitation, it got an 18% donation-response rate. When customized address labels were added to the packet, the contribution rate jumped to 35%. "They become benefactors before they make a request," he says. "I've gotten this gift with my name on it. As soon as I begin to use it, I feel obligated to say 'yes' to their request in return."
Buy now or regret later
Flea-market shoppers must make split-second buying decisions. Savvy mass marketers also play on shoppers' limited-time-only emotions to encourage unplanned purchases.
Costco CEO Jim Sinegal revealed how the warehouse chain takes advantage of that mindset. "We refer to it as a treasure hunt. We carry about 4,000 stock-keeping units, and about 1,000 of them are constantly in that changing mode. In the past, you may see that we have some Coach handbags. The next time you come in, the Coach handbags aren't there, but perhaps there are some Fila jackets. The attitude is that if you see it, you have got to buy it, because it may not be there next time." (Guilty!)
Tears cloud your cash decisions
A study in the mid-1990s found that disgust (triggered by showing a gross scene from the movie Trainspotting) made test subjects lower their valuation of a commodity, while sadness (brought on by a weeper clip from The Champ) increased people's value assessments.
Jennifer Lerner, Ph.D., assistant professor of social and decision sciences and co-author of the study, explained that when people are disgusted, they want to get rid of things and avoid acquiring new things. Sadness, however, drives us to change our circumstances. "It's out with the old, in with the new," she says. But in pursuit of "the new," our unhappiness dulls our ability to assign an accurate value, and we are more likely to pay a premium for replacement items. In other words, don't shop on an empty stomach, or after watching Terms of Endearment.
More is better, and cheaper ... right?
Ah yes, the 24-pack of tuna and 280-ounce bag of gummy bears -- tempting, indeed. We haul home so much industrial-sized stuff that we should be charging it rent. Just remember, too much of a good thing can actually be a bad thing. The next time you see a supposed "deal" on something that is not an immediate need, ask yourself:
- Is it really a deal? Meaning, do you know the prices on similar products elsewhere, and recognize when the price you're seeing on the item really is a rare bargain? Pay particular attention to higher-dollar items like cleaning products, Brita water-pitcher filters, dog food, or whatever it is that tends to comprise the bulk of your grocery bill. You'll drive yourself crazy trying to sweat all the small stuff, so concentrate instead on big-ticket savings.
- Do I really need it -- now or later? It's easy to convince yourself that you absolutely cannot get by without the shredded Swiffer thingie that looks like an old-fashioned duster. (Somehow I've managed to make do without it for this long.) However, particularly while warehouse shopping, you're likely to run across items you know will come in handy a month or two down the road. In that case, stockpiling is fine, so long as you don't forget about those three tubs of peanut butter already in your pantry the next time you're at the grocery store.
Now you know how to spot retailers' mind games. And the next time feelings start invading black-and-white money matters, you'll be better prepared to decide what's ultimately best for you and your bottom line.


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Legionella Risk Assessments For Car And Lorry Washes
Vehicle washes are subject to legislation regarding Legionella control and appropriate assessment and management of risks. These vehicle washes include those for Car And Lorry sized vehicles, car washes (those found in fuel stations and stand-alone car wash machines), lorry washes, bus washes (often located at public transport or private coach hire depots) and train wash systems.
Systems either collect water and re-use it or is discharged after initial use. The amount of cover a vehicle wash has is deemed of little significance when evaluating risk.
Checking The Water Supply
This includes checking whether water used in the car or lorry wash system is of a temperature which makes Legionella growth more likely. If so, further control measures can be recommended. Additional advice can be given as a result of tests to check for suitable cleanliness, filtration and pre-treatment where required where process water is used. A suitable biocide may be required for example.
Microbial Control
Where dosing systems are appropriate, chemical consumption levels and bacteria levels present can be tested. Recommendations can be made on the use of suitable biocides and whether they are suitable for use alongside other chemicals in the vehicle wash system. Appropriate records can be generated as a result.
Insulation and sun screening of pipework and tanks may be required. Variations in temperature are assessed as part of a legionella risk assessment.
Accurate record keeping including details of routine maintenance, checks, chemical dosing, temperature checks, legionella testing, silt removal and training should be kept on an ongoing basis as part of any legionella control regime.
Contact AMES
Find out more about our cleaning contracts or to sign up with AMES:
- Call: 0800 197 1650
- Or click here to send us an online enquiry using our contact form.


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I've sat down in front of my laptop to write this post more times than I can count, and I just can't seem to put my feelings into words about the incredible place my life has fallen into. It may sound braggy, but it's just how I'm feeling at the moment. If you follow me on any form of social media, then you've already heard the news (and if you're not, click on those handy links on my sidebar so you don't miss out!). As of four days ago, I am officially a full time blogger, letterer, graphic designer, creator, artist, maker, photographer and whatever other crazy creative adventures I decide to dive headfirst into. It may just be me, but how INSANE is that!?
How absolutely crazy is it that I get to do what I love every single day, hang out with my dog under my desk at my feet and create awesome things for awesome people ... as my job? It has definitely been a long time coming, so I thought I would give a bit of back story since that's something I've never delved into around here before now.
Speaking of sitting down to write this post, let me just share that I ended up writing this thing out and decided to turn it into a mini series after seeing that trying to cram it all into one post ended up being a whopping 34 paragraphs long! Talk about long winded over here. But in all seriousness, there really is just that much to say, and after getting so many questions about how I'm able to go full time, I figured each area of my business deserved it's own little spotlight.
Now, onto the good stuff. You may be wondering why the title of this post is "Flourish", or you may be so on trend in the world of New Year's resolutions that you've figured out that it's my word of the year. Let's take a look at the definition:
If you think about flourish and the definition on the surface, you go straight to plants and that's pretty much where your train of thought stays. The main reason I chose this word as the defining meaning of the next year of my life over "growth", or something else along the same lines, is the mention of the "favorable environment". Well, that and the fact that my mom sent it over to me the other night and it was so spot on couldn't get it out of my head.
The past several years of working a desk job, and sitting behind a computer screen all day long with little to no people interaction was going to end up being the death of me. I was in an off mood all the time, could feel myself slipping into a not so great state of mind and I wasn't doing what I needed to do to be truly happy with my life on a day to day basis. I was working 16+ hour days when you factor in my time working on my own business, and as thankful as I am now that I hustled so hard, I wouldn't wish the exhaustion that I'm feeling right now on anyone.
Flourish to me is personal growth, flourishing in my business and relationships, listening to my body when I need a break and creating an environment where I can really thrive in every aspect of my life. Jumping headfirst (in the most calculated way possible) into running my own business full time is going to be a crazy adventure this year, but what I'm most excited about is the freedom. The freedom to take a break when I need a break, the freedom of time to spend with those closest to me, and the freedom to choose what exactly I spend my precious time doing, because let's face it, time is the most valuable thing we have on our short time on this earth. Basically, I'm just excited to take my life back this year! I feel like every second of my day has been controlled by someone else, and that just does not go over too well when you pair it with a total free and creative spirit like mine. This girl does not do well with people telling her what to do, and when to do it ... :)
So, friends, I am so excited to share more about how I got to where I am today, and go into my back story more than I ever have before. I'll be posting a new installment of the series every Wednesday for the next month or so if you'd like to follow along! Have any questions that you'd like to see answered over the next few weeks on this series? Drop them in the comments section below and I'll try my best to answer all of them!
P.S. I'd love to hear what your word of the year is! I'm running a custom print sale over at Chelcey Tate Studio, and would love to create a print for you to use as a steady reminder throughout the year featuring whatever word you've chosen!


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JRS has launched a campaign, called #Do1Thing, to show what individuals are doing to welcome, protect, promote, and integrate refugees in their communities.
We hear the words "refugee crisis" all the time, and the sheer magnitude of the current situation – more than 65 million people forced to leave their homes to seek safety, with 22.5 million of them having had to flee their countries – can leave us feeling powerless and frustrated.
The real crisis, however, is not a "refugee crisis", but a crisis of solidarity, or what Pope Francis has called "the globalisation of indifference". The response that is needed is both individual and collective: solidarity is not just an ideal, but is expressed in concrete actions and steps that draw us closer to our neighbours, in whatever situation they find themselves.
To mark the 104th World Day of Migrants and Refugees, JRS launched #Do1Thing, to show how people are responding. These are ordinary people, doing simple things: offering friendship, or helping with a language class. They are not engaged in many great and heroic acts, but often are just offering one thing, one form of support, one day in a week. Often, they just #Do1Thing.
The campaign features videos highlighting the impact that volunteers can have on the lives of refugees. To follow their stories, visit the JRS campaigns page.
A single individual is enough for hope to exist. And that individual can be you.
(Photo credit: Darring Zammit Lupi)


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Smartphone cassette adapter to listen to your music and make hands-free calls through your vehicle's car radio.
Your rad TransAm can enjoy hands-free calling and music streaming through your vehicle's cassette player. Go ahead and slide it in for some choice tunes.
If you're like many people, your car isn't exactly the latest model. Believe it or not, you're not alone: the average car on the road today is 11 years old. That's a record high. Driving an old car comes with its problems, and one of them is integrating modern technology into outdated analog factory systems. If you're stuck with a cassette player and an AM/FM radio, you might assume music is out of the question. Maybe you could invest in some old, retro cassette tapes, or listen to the same song for the 22nd time this hour on the local FM pop station.
At iSimple, we've done the impossible: we found a use for your cassette player. Introducing CallCassette, a simple cassette adapter with a built-in microphone that lets you take calls, stream music, and more. It may sound too good to be true, but we have the technology!
- Compatible with any vehicle cassette player. It turns out cassettes aren't useless after all!
- Push button capabilities. You can easily answer a call, hit play or pause, skip tracks, or activate Siri at a push of a button.
- Narrow wire connection.
- Flat, tangle-free cable construction. No more twisted cords! Our innovative flat cables don't tie themselves in knots.
- Designed for harsh environments. CallCassette is built to withstand the sweltering summer heat inside your car.
- ismj38_instructions
Download (1.5M)


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I was diagnosed with Multiple Sclerosis on March 26, 2008. I started this blog to have a safe, anonymous place to talk about my life with MS while connecting with others out there suffering from and affected by this annoying, baffling and thoroughly frightening disease.
Because no one can survive this alone. I hope you'll share your stories with me.


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This is me.
When you ask creative people how they did something, they feel a little guilty because they didn't really do it, they just saw something.
I would describe myself as a "technical creative"; a whole brain thinker. Throughout my 25+ year career, I've bridged the digital gap between being waist deep in the creative process yet all the while with a clear understanding of the technology driving it - it's capabilities as well as it's limitations. I'm a coder and a designer. My 360 degree approach to the digital space is unique. My tenacity - one of a kind.
The first rule of any technology used in business is that automation applied to an efficient operation will magnify the efficiency. The second is that automation applied to an inefficient operation will magnify the inefficiency. My approach is to keep technology where it belongs. The tool is worthless without knowing what you're trying to solve.
iOS Development
From the prototype to publishing on the AppStore. Whether Apple iPhone or iPad, I manage every step of the production process, all the way down to the last pixel.
User Experience
Designing a delightful interface should go beyond skin deep. Every design decision should improve the experience for your customers and enhance the usability of the site.
Mobile Developer
Every client is distinct, every project unique. I prefer a style that's clean, uncluttered, and steeped in the principals of design. What I lack in creativity is made up for in precision.
Wireframes are the bible from which we swear our oath. A guiding light for design, development, and content. Cumbersome and oft overwrought, they are simultaneously hammer and scalpel.
Technical Direction
It's easy to know what elements you need, but how to stitch them all together to form a cohesive solution takes more than creativity, it takes experience in the trenches.
Taking advanced educational components outside the traditional classroom environment and into the living rooms and boardrooms of busy people just like you who want to learn more comfortably.
Success is no accident.
It's hard work, perseverance, learning, studying, sacrifice and most of all, love of what you are doing or learning to do.
The term "interactive media" emerged in the later part of the 20th century to encompass the amalgamation of traditional media (such as film, images, music, spoken and written word) with the interactive power of computer and communications technology, computer-enabled consumer devices and most importantly the Internet. There are many promises related to the term. Another important promise of interactive media is the "democratization" of the creation, publishing, distribution and consumption of media content. What distinguishes interactive media from traditional media is not only the digitizing of content into bits, but also a dynamic aspect of content production which can be done in real time.
Interactive media allows us to communicate in a multitude of ways which allows the audience to better understand our message and, more importantly to retain the message longer. Interactive technology paves the way for a two-way conversation for the audience to be an active participant by allowing them to have choice and control in how they access information. Creativity is crucial when having a conversation with your audience. A good interactive story will make people want to play and explore. Wouldn't it be great if it was your product they wanted to learn more about? Want to learn more about the paths I've taken through the world of digital media? Connect with me on LinkedIn.


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This time we are getting blasted by air troops. Someone send in Mr queen.
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GET T-SHIRTS http://shrsl.com/?~8iob
Send your FAILTAGE or TOP RAIDS here: firstname.lastname@example.com
Clash of Clans is an addictive mixture of strategic planning and competitive fast-paced combats. Raise an army of Barbarians, War Wizards, Dragons and other mighty fighters. Join a clan of players and rise through the ranks, or create your own Clan to contest ownership of the Realm. Driving back the goblins is just the first step – your quest isn't over until your clan reigns supreme over all others!
This account is unofficial and not associated with or endorsed by Supercell Oy.
For more information, see Supercell's Fan Content Policy: www.supercell.com/fan-content-policy


text: Soho is a very different place during the day! I bought a big round badge of the shop (whose name is also a story by Ray Bradbury) and some years later attached it to my scarf Ghanima (named after Paul Atreides daughter in the Dune books). No idea where the badge is now; I lost Ghanima at a Gary Numan concert in 1983, but I don't think the badge was attached at the time.


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Could we do a pop-up parlor on Six Mile in Detroit? (Sure, why not?) So on a snowy evening in December, we joined our friends at Live6 Detroit & Model D to transform a storefront on Six Mile into a speakeasy for urban exchange, per the vision of Ms. Lauren Hood. We packed up our parlor in Midtown, and we invited some friends in Chicago & Philadelphia to join us. They shared their work, and we took notes.
Thanks to our friends at PlaceLab Chicago, Little Giant Creative & Witty Gritty for flying to Detroit for the occasion. And thanks to our partners at Live6 Detroit, Model D, Patrick Thompson Design, Detroit Collaborative Design Center, Detroit Sip, Axle Brewing Company, Detroit City Distillery, Knight Foundation & Kresge Foundation for their support.
Photos by Bree Gant for Model D.


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Wish your father a birthday he will never forget with this creative birthday card! It features a fabulous set of colored candles, and will give you a chance to let your dad know he is awesome, as well as thank him for all that he has done for you. This birthday card will make him feel appreciated on his big day. Send these candles on their way to wish your father a happy birthday and a fantastic year! He will love it!
Satisfy your dad's sugar cravings with this sweet treat for his birthday! A birthday party is the perfect time to indulge without judgment. Fingers covered in powdered sugar, a nose with a dollop of frosting. And knowing your dad, he might have put it there himself just to be funny. So grab a pointy hat and join your dad in his silliness to help him celebrate his birthday. It'll make his day a million times better.
Make this birthday a celebration your father will never forget! Birthdays have a habit of blending together, was it your ninth or seventh that was zoo themed?, but they all leave behind a sense of warmth and love. They are blessed days, full of moments that crystalize in our hearts so we can feel their joy forever. For your dad's birthday, fill your father's heart with unforgettable joy and send him this card.
If your father has always been there for you, as a child and adult, then this birthday card will make his day. It thoughtfully mentions that words can't express how much it means to you, and that he is an exceptional father. This birthday card also contains colorful lit candles and a sparkling purple background that give this greeting card an element of birthday cheer! Wish your father a great celebration today by sending this festive birthday card on its way!
It's time to celebrate your father's big day, and there is no better way than with this exciting birthday card! Your father deserves a greeting card that represents just how special this day is, and this birthday card does just that! It features fabulous fireworks bursting in the sky and displays a meaningful message that was written just for your father on his birthday. Send this great birthday card today to wish your dad a wonderful birthday celebration!
This exciting birthday card will certainly make your father happy on his big day! It displays all the birthday icons needed to make this birthday card extra special. This includes birthday presents, balloons, confetti, and a little sparkle! So send your father some kindness and cheer to last him for his birthday and the entire year, he will appreciate it! Don't delay, send this colorful birthday card to your dad today!
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Birthdays are a special occasion, especially when it's your father's birthday! Let him know how important you feel the occasion is by sending him this fantastic birthday card! It showcases festive balloons with confetti and a caring message. He is going to love it! More importantly, he will adore the fact that it's from his child. So tell your father that you love him with all your heart by sending this touching birthday card, he will truly appreciate it!


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Filbert's Fine Foods are delighted to be attending the Source Show 2014, celebrating artisan fine food at its very best in the West Country. After another successful year, 2014 marks a new phase at Filbert's Fine Foods, following a move to a fantastic fine food site near Glastonbury, Somerset.
Our award winning 'Flavours from Around the World' range of gourmet snacks have not only been voted the tastiest snacks but also some of the healthiest – being free from gluten, dairy products and all artificial additives, flavours and preservatives. The range also includes unique recipes in 3kg re-sealable bags for food service, such as the Wild Garlic Mixed Nuts and our celebrated Christmas Orange, Vanilla and Cranberry recipe.
Why not stock up on our Gold Medal Taste award winning rapeseed oil and selection of handmade all-natural dressings for salads, dipping and marinades; Perfect sellers for Spring and Summer.
It couldn't be a better time to stock up on our fast selling snack lines as not only do we offer great profit margins but with our special Source show deal, how can you resist? Just call our team to place your order.
20% off all orders placed at the show.
Why not place all your summer orders at SOURCE
and get 20% off all your invoices!
Call the team to hear about our new ranges for 2014 including our new
Brazilian Football World Cup recipe with a kick!