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dan lobring
It was a balmy 32 degrees for this morning's Toyota Park Transit Center groundbreaking and though it's not much to look at now, there's plenty of reason to be excited for the new Pace facility, scheduled to open next year, which will include an indoor waiting area.
Congressman Daniel Lipinski and Bridgeview Mayor and Illinois State Senator Steven M. Landek were on-hand to christen the new project which is expected to increase access to public transportation for the residents of Bridgeview, along with people visiting Chicago Fire soccer matches, concerts and other events.
According to Pace, there are additional plans to include the area of Harlem Avenue around Toyota Park in its Arterial Rapid Transit express bus network, and the transit center will serve as a hub for local bus routes to connect with the express service and one another.
The Toyota Park Transit Center announcement, coupled with the recent opening of the 71st Street underpass, is welcomed news for Fire supporters as both projects should facilitate travel for soccer fans to come to Toyota Park, as well as lessen the potential for traffic and parking congestion on game days.
When Sasha Chanoff, the founder of RefugePoint, reached out to the Fire's ownership about hosting a family at Saturday's Fire game that seemed like the least we could do.
The Lokango family, a Congolese refugee family (whose lives RefugePoint saved) are new arrivals in Chicago. Prior to Chicago, they were living as refugees in Kenya for a number of years. Not only did they suffer unspeakably before escaping the Congo, but the 13-year-old, Emile, was shot in the leg in Nairobi because they were living in a dangerous area where refugees had become targets.
RefugePoint's Cheryl Hamilton, who escorted the family to Toyota Park, had met them a few months ago in Nairobi and worked with RefugePoint to get them out as soon as possible. They are overjoyed and overwhelmed with relief to finally be in Chicago and safe.
Sasha and Cheryl knew Chicago Fire owner Andrew Hauptman and had worked with the Hauptman family as they had hosted a fundraiser for RefugePoint in the past. Additionally, in 2010, RefugePoint's effort in protecting the world's most vulnerable refugees was awarded with the prestigious Charles Bronfman Prize (one of whose founders is Andrew Hauptman). As the boys also love soccer, Cheryl knew that it would be a warm Chicago welcome for them to come and experience a Chicago Fire game. They were seen cheering on the Fire and high-fiving other supporters after Mike Magee's magical penalty kick.
In the end, it was an honor to host the family and for them to be recognized on field during Saturday's game against Toronto. Their story touched everyone who met them at Toyota Park on Saturday, and they definitely brought the Men in Red good luck as well.
For more on RefugePoint and the hundreds of families they help (including the Lokango's) visit http://www.refugepoint.org/.
On Sunday, Chicago's third annual Chicago Ideas Week (CIW) officially came to a close. The Fire were excited to be one of two sports teams in town (the other being the Bulls) to participate. CIW has quickly grown to be Chicago's premier event for sharing ideas, inspiring action, and igniting change to positively impact our world and getting invited to participate is a great honor.
More than 30 students came to Toyota Park on Friday afternoon to join in our Youth Lab. Representatives from each area of the Front Office set aside their time to give the group a behind-the-scenes look at the Fire, from getting ready for game day to what it takes to be a good corporate citizen, to what it really takes if you want to work in sports. The evening wrapped with an all-access tour of Toyota Park.
While we're sad to see another Chicago Ideas Week come and go, we were definitely happy to play host this year (even late on a Friday afternoon). Check out https://www.chicagoideas.com/ for more great content from this year's week.
The Chicago Fire Soccer Club and Fire Foundation are happy to support the Chicago Department of Public Health in encouraging residents to get a flu shot and stay healthy this winter.
On Monday morning, Chicago Fire defender Gonzalo Segares joined Dr. Bechara Choucair, CDPH Commissioner, and Anna Esquivel, CDPH RN, at the Little Village Community Council for a press event unveiling CDPH billboard, print and CTA flu shot awareness ads featuring Segares and other prominent Chicago sports figures including Mike Ditka, and Elena Delle Donne and Sylvia Fowles, both from the Chicago Sky.
Segares received his annual flu shot from CDPH Immunization Medical Director Julie Morita, M.D and the Department also administered free flu shots at the event for Little Village Community members.
Gonzalo was interviewed by FOX 32 and Univision telling reporters that – "I've got to stay healthy for my long season, and I always get my shot once a year. It's definitely encouraging for people to come over and get theirs."
Gonzalo wasn't the only celebrity at the event as the Fire's mascot Sparky also "received" his flu shot.
The annual shot is the best protection against influenza and we want all our fans to be safe, especially during the colder off season. Check out the photos for more and keep an eye out for the ads throughout Chicagoland!
For more information on the flu vaccine, please click here.
On Friday, September 27, the Fire welcomed representatives from its Fire Juniors affiliates across the country, including the participation of the recently launched Fire Juniors City, for the third annual Chicago Fire Juniors Summit at Toyota Park.
The annual convergence of the 10 Fire Juniors clubs, representing more than 10,000 players across seven different states, is extremely worthwhile according to Fire Juniors Affiliate Manager Brian Roberts.
"The summit is a great opportunity to lay out the new initiatives set by the player development department at the Club," he told Chicago-Fire.com on Monday. "But more importantly, it brings everyone together to exchange best practices and discuss new ideas in order to continue to grow and innovate."
This year's weekend event covered a wide range of topics and new initiatives centered on the summit's theme of "Tradition, Honor, Passion," including presentations on everything from social media to sponsorship, and marketing and bookkeeping. Spread across two days, the event weekend was received high marks from attendees, capped off by attending the Fire's thrilling draw with Montreal on Saturday night.
For more on the Fire Juniors visit http://www.chicago-fire.com/youth/cfjs.
"…In most places in the country, voting is looked upon as a right and a duty, but in Chicago it's a sport." – Dick Gregory
The #cf97ThirdKit polls are officially closed. While we are busy tallying the votes, here's a quick reminder of what will happen next:
- On Saturday, September 28, the Fire will host and recognize the five #cf97ThirdKit finalists at Toyota Park for the game vs. the Montreal Impact.
- On Tuesday, October 8, the Fire and Quaker will unveil the winning design at the Club's anniversary party, as well as on Chicago-Fire.com and the club's social media platforms.
Once the winning design is announced, the Club will work with Quaker and adidas to prepare a prototype for early 2014. After the prototype is reviewed and approved, the actual third kit will go into the adidas production cycle and is scheduled to make its debut for the Fire's Anniversary game in the fall of 2014.
I have a confession to make. I'm a new Chicago Fire fan, having been hired to oversee communications for the club just six months ago. But according to some folks, I was also a "s***** hire." The only professional experience ("zero soccer experience") I have is "promoting a video game" and I do "not belong leading the Communications department."
Additionally, I also "need to shave." To be fair, that one is true, but my wife thinks I look weird totally clean shaven. To be fairer, all of the other statements might also be true, but I would like the opportunity to prove how s*****I am first. To be fairest of all, maybe I already have proven it six months into the job.
But I'm more interested in learning what made me a s***** hire on day one? What brought about the warm reception from a vocal few as I was introduced as a new member of the "Fire family?" My best guess is that because I work for an owner who is supposedly "cheap," "doesn't care," and only sees the team as a "toy." Or maybe it's because I'm joining a front office staff that just "doesn't get it" or only makes "bad decisions."
Really? Yikes.
Fortunately, those are the only things that I've read about online, or have had forwarded my way, or that I have seen on the supporter message boards (I would hate to read the non-supporter boards). That was until the experience at the U.S. Open Cup semifinal when the Fire laid a giant egg against D.C. United. I don't pretend to know all the history, but from what I've heard, the stories told to me, watching the videos, hearing from staff and our owner, I knew how important this game was. I knew why the Club decided to promote the heck out of it (Facebook ads, on broadcast, social media, letter from ownership, ads at the Messi & Friends game, ads at the U.S. Soccer Viewing Party, free parking, make-up games, discounted food, etc.), and while the crowd and atmosphere led by a robust showing of Section 8 were great, unfortunately the result was gut wrenchingly disappointing.
Yes, ownership and family were at the game. And yes, fans have a right to boo and show how disappointed they are, especially when the Club they love doesn't perform up to expectations. Look, I'm an unabashed Detroit Lions fan, I know the mentality of a fan going an entire season without winning or watching a team go longer than a decade without a playoff appearance. It's the thrill of victory and agony of defeat that makes sports great. And from what I've seen and heard from Fire supporters, I know it runs even deeper in soccer than anywhere else in sports.
But are personal attacks, threats, accusations, etc., that happened at that Open Cup game OK? Are shouting obscenities to staff, our owner and his family, or other supporters attending games with their families the norm? There's a fine line between love and hate and being critical vs. being destructive. Certain incidents in particular related to that game have given me and others at the Club pause.
It has been shared with me that the Club's charter (co-written by our owner and Section 8 leadership) makes it clear that all who enter Toyota Park are to be "respectful of all other supporters, participants, match officials, entertainers, athletes, stadium personnel, staff members and stadium property." Are to "behave in a responsible manner and not interfere in other supporters' enjoyment of the match." And are "to refrain from using foul, sexist, racial, or offensive language including any type of obscene gesture."
In the aftermath of that game, we/I have heard from many longstanding supporters who were afraid, fearful, disgusted with certain attendees behavior. Our role as a club is to draw a line and protect the sanctity and honor of the organization and all its supporters.
While I may be new to the team, I know the Club isn't delusional. Owner Andrew Hauptman has set high standards that he hasn't shied away from. And while these standards might not always be met, you can tell that he has instilled into this group a focus on performance, community, collaboration and connectivity. In many ways, the club is more successful than ever by these standards, including the footprint of its foundation, social reach, growth in corporate partnerships, expansion of the season ticket base, deep investments and exponential scale in youth and recreational soccer, broadcasting and so on.
But beyond that, there's the other side that you don't always get to see. Chances are that if you've met our owner or even just had a conversation with him, you know he tells it like it is, for good or for bad. There's also a real sense of caring at the Fire, be it regarding the business of the club, or on a more personal level. One "Fire family" isn't a cliché. The inclusive and authentic nature of our culture starts from the top down. Hopefully you see pieces of it in action by just attending a game and being welcomed at Toyota Park, or from our partnership with the Greater Chicago Food Depository (including upcoming Food Drive at our September 1 game), our annual Practice in the Community event coming up this Saturday, our commitment to inclusiveness by participating at the Pride Parade or the upcoming Pride Initiative on September 28, staff members lobbying City Council on behalf of LGBT athletes, honoring important community leaders on Hispanic Heritage night, partnering with Chicago Public Schools, and so on.
Even going back to the field, earlier in the season, ownership was the first to tell you that the team on the field was frankly just not good enough (even though the jury is out on this year). And in sports, because of that, there will always be those who want ownership to sell. Want to make calls for front office firings? Find me someone who doesn't think they could be doing their job better. Telling me I suck at my job? That all comes with the territory I guess. But don't also be surprised that if someone personally goes after anyone in the Club or its supporters in a way that defies the inclusive culture being built at the Fire, that the Club will respond sincerely and want to know why they would still want to be a part of it?
Our integrity within this Club actually matters to us. For me personally and others on the staff, this is our livelihood. Failure isn't an option. Why would we choose to work together on building this Club with anyone who takes a stand that prevents progress, espouses negativity and is just downright not truthful, inhibiting us from doing our jobs to the best of our ability? Or worse, make attending a game for a supporter a fearful experience?
I don't pretend to know everything there is to know about soccer, the Fire or MLS. But what attracted me to the job is working in sports, connecting with passionate fans, being part of an organization that stands up for values like integrity, hard work, and humility and a 24/7 desire to bleed for this incredible Club. I heard every one of those elements in my conversations with our owner, AK, and others I met before making the decision to join. I knew that I was becoming part of a bigger movement, tasked with growing the game and the Club, leaving a positive impact on the community and Chicago as a whole. And with all its inherent challenges, that's what we are going to do. For me personally, I would love your help to get there. In fact, I know how much I need it.
I have another confession – the majority of folks I've met since I've joined, the staff, supporters, bloggers, media, Club Seat Holders, Section 8 members, etc., have all been more than welcoming. I've felt that they want both the Club and me to succeed. While there will always be those who might choose a different route, I'm glad to know that there will be thousands of others that will have my back.
A few months ago, a young Chicago filmmaker reached out to the Fire. His name was Parker Heaps, and he was with a new organization called World FC.
He reached out to the Club because he and his partners had just begun filming a documentary, the basis of which would feature their own road trip from Chicago to the 2014 World Cup in Brazil. The goal of the film was not only to document their travels, but more importantly, bring to light how soccer affects communities on a local, national and global level. They would also be donating gently used soccer equipment to those communities in need along the way.
On May 31, Parker and the guys came out to Toyota Park to speak with some of players, in particular those with a wide range of global soccer experience.
They spoke with Alex, a Brazilian, where soccer is king; Wells Thompson, an American who has spent time playing soccer in Africa; as well as Estonian Joel Lindpere, who has played soccer all over the globe, including Bulgaria and Norway. Once the interviews were done, the guys made plans to come back on June 2 for the Fire game against D.C. United, to capture images of the game, as well as with Chicago's amazing fans.
When the guys arrived at the park, I was also able to introduce them to Fire owner Andrew Hauptman. An avid soccer fan, as well as philanthropist and co-founder of City Year Los Angeles, Andrew was interested to learn more about their specific project and decided that he'd like to down with the guys and offer his additional perspective for the film.
Now, two months later, we're especially excited to see that the first trailer for the film is available online. Check it out below and also be sure to follow the guys on Twitter @TheWorldFC. Wish them luck as they make their way to Brazil as we're sure they will make Chicago proud.
On Tuesday, July 9, a Chicago Fire fan forwarded a Yahoo! article to owner Andrew Hauptman that included a detailed account of a young fan who wanted to meet soccer superstar Lionel Messi on his birthday only to be left disappointed.
Upon further digging, it turned out, he wasn't the only one. A group of approximately 75 fans had paid a premium for a meet and greet at the July 6 Messi & Friends event at Soldier Field that ultimately didn't come to be. Learning more about this group, the Fire owner's immediate response was to find a way to contact these fans and invite them for a true, VIP experience at an upcoming Chicago Fire game.
Through a little help from Dirty Tackle's Brooks Peck, an introduction was made, and then an invite was extended for those fans to be a guest of Andrew's for last Saturday's match against D.C. United. And while not everyone could attend, with some traveling from California, DC, Toronto and even as far as England for the original game, the Fire welcomed 16 fans to Toyota Park that night.
After a quick tour of the Park, a trip on field and even to the locker room, the guests enjoyed the game from the Second Star Club. The 4-1 win over United was the icing on the cake. Many of the fans were truly grateful for the invitation; calling it a "bright spot in all of this drama."
One of the families shared this note with the Club after the game:
"…My family and I would like to thank you for yesterday's awesome tickets. We had such a wonderful time and we won't forget it, ever. Please thank Mr. Andrew Hauptman for everything that he did for us. This was a beautiful experience. Looks like we'll be season ticket holders starting next year. Thank you!"
Don't forget, the Fire is still offering anyone with proof of purchase to the July 6 Messi & Friends event at Soldier Field a 50 percent discount on a ticket to the Aug. 7 Chicago Fire vs. D.C. United Lamar Hunt U.S. Open Cup Semifinal match. All discounted ticket offers must be redeemed at the Toyota Park Box Office only. Inquiries regarding the discount can be directed to 1-888-MLS-FIRE.


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Classic Beanie (Men's)
Out of Stock Product Number: 31456
The men's Arc'Teryx Classic Beanie is a classic style beanie hat with embroidered logo.
* This product does not qualify for shipping to all countries.
- Six dart construction
- Fleece underbanding
Gender: Men's
Weight: 85 g / 3 oz
Material: 100% Wool
Season: F13
Vendor ProductId: 4307
Review ProductId: 31456

subset: commoncrawl


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Low Mount Double Crunches with Band
Flatten your belly with this simple move.
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Yorkville police responded in force to calls reporting someone with a gun in front of St. Patrick's Catholic Church on Monday afternoon.
"It was mayhem for a while," Police Chief Richard Hart said after it was all over late Monday afternoon.
Sometime between 4:30 and 4:45 p.m., a 911 call reported a young man carrying a handgun, Hart said. That is about the same time children show up to the church for religious studies classes, said Father Matt Lamoureux, pastor of St. Patrick's.
Hart said he was one of the first officers to respond and they found a 17-year-old juvenile male in the parking lot carrying what Hart described as an Airsoft pistol that looked like a lethal handgun. Police descended on the juvenile with weapons drawn, Hart said.
Hart said his officers keep high-powered rifles in the squad car to respond to situations involving firearms.
Hart said he does not think the juvenile pointed the weapon at anyone, but questioned why he was walking around with it, especially on the heels of the worst school shooting in U.S. history.
"I don't know if he was looking for attention, but he got it in the form of a lot of guns being pointed at him," Hart said.
Hart said he expects the juvenile will face disorderly conduct charges, but could not say late Monday afternoon exactly which charges would be filed.
On Tuesday afternoon police said the juvenile was charged with disorderly conduct in violation of a city ordinance pertaining to air guns and was released to his parents.
Lamoureux said they're relieved everything was OK and thankful no one was hurt.
Patch will update this story as more information becomes available.


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Homepage > Auto & Hardware > Emergency >
2000W Camouflage Digital Generator- Model #: GG200TD
Perfect for camping, tailgating, or back-up power after a storm. Experience the clean power only an inverter can make! This 2000 watt Digital Generator from Steele products is the ideal solution for electronics and sensitive equipment. Featuring a 3HP OHV engine, this generator can run for up to 5.5 hours at half load and is EPA approved. Other features include two AC 120V outlets, one DC 12V outlet, and an operating noise of 59dB. Weight: 48 pounds.
Sorry, expedited shipping is not available.
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WASHINGTON — In the fight over the government shutdown, two North Carolina members of Congress have found themselves caught in the middle.
U.S. Reps. Renee Ellmers and Robert Pittenger, both Republicans, predicted the current political and fiscal mess and tried to tell their constituents that defunding the health care law by halting government operations was a bad idea. But then they voted for the shutdown anyway, facing intense pressure from conservative groups.
More than two weeks into the shutdown, few places exemplify the growing divide between House and Senate Republicans over strategy more than North Carolina, where diverse viewpoints and redistricting have intensified competing pressures on lawmakers.
U.S. Reps. Mark Meadows and Richard Hudson rallied GOP conservatives to tie defunding of the health care law, often called Obamacare, to funding the government. Yet their GOP Senate colleagues, including Richard Burr of North Carolina and Lindsey Graham of South Carolina, have been some of the strongest critics of the House strategy.
I would say to any member of Congress, What is your oath? What is your reason for being here? Graham said Tuesday morning. Are you going to stop our ability to reopen the government forever and to honor our obligations come (Oct.) 17th? I can understand fighting for your cause, but there comes a point where you have an obligation to the country as a whole.
The strain evident among Republicans underscores tensions over the direction of the party and the challenges lawmakers face in states such as North Carolina, where disparate ideologies have become more concentrated via redistricting.
Ellmers and Pittenger represent largely conservative districts. But each also has a strong urban contingent. Ellmers district represents much of southern and western Wake County, including parts of suburban Raleigh. Pittengers district encompasses swaths of Charlotte. Voters in rural areas are often at odds with their urban and suburban counterparts on national issues. Rural voters often take more conservative positions compared to urban voters.
Ellmers once reluctant
After the initial vote that led to the shutdown, the Republican-led House introduced and passed several bills that would reopen popular programs in the government. But Democrats in the Senate, led by Majority Leader Harry Reid of Nevada, refused to negotiate on any measure that delayed or defunded implementation of the health care law.
Like the House Republican leadership, Ellmers and Pittenger initially were reluctant to shut down the government as a strategy to block funding of the health care law, a decision that put both at odds with conservative groups.
They eventually voted for the budget plan that ultimately led to the shutdown.
When he got to Washington, Pittenger pledged to help reshape Washington into a more constructive place. But he quickly learned how difficult that challenge was.
During a town hall meeting at Queens University in Charlotte during the August recess, Pittenger sought to warn the public of the risks of trying to defund the health care act by tying it to a spending bill. He said hed vote against it, triggering an intense backlash.
Video of the exchange was posted online by a tea party group. Pittenger eventually voted for the measure.
Compromising principles
Ellmers was part of the 2010 freshman class and a darling of the tea party. But after getting into office, she sought to shed those ties, working closely with House leadership and becoming chairwoman of the Republican Womens Policy Committee. She is often called on as a spokeswoman for congressional Republicans, appearing on cable news outlets defending the strategy she once loudly decried.
Ellmers has one of the most conservative voting records in the House, but when she said voting for a government shutdown would be trading one economic disaster for another, the D.C.-based conservative group Heritage Action announced it would spend $550,000 on online ads against her and other GOP opponents of the shutdown.
She has since picked up competition for the Republican primary in May with other challengers considering similar bids. Cary stock trader Frank Roche, her opponent, has called her a faux conservative.
On Tuesday, House leadership outlined a plan that would reopen the government and give the Treasury authority to borrow until early next year. It also would suspend a tax on medical devices, and eliminate federal contributions to lawmakers health insurance plans.
By the end of the day, however, the House proposal had collapsed likely because of waning support. Senate leaders have since taken back up negotiations.
Ellmers was one member who had concerns about the House plan.
She walked out of the Tuesday morning meeting disappointed because she felt the House leadership had bent too much to the Senates will. She said she was unsure whether she could support the House plan as it was being discussed Tuesday morning by leaders.
Im not satisfied. I dont think were asking enough, she said. I think because were up against the debt ceiling and the default, that were trying to put forward something that we believe the Senate will agree to, but I believe its compromising on my principles.
Pittenger has changed back and forth on the issue. Despite voting for the plan to defund Obamacare by tying it to the government funding, he said Monday night that he never wanted to defund the government.
Pittenger said he knew that Democratic leaders in the Senate and the White House would never accept a measure defunding Obamacare. Nonetheless, he blamed them for failing to come to the table when the House tried to negotiate reopening other parts of the government except Obamacare.
Its disappointing, he said. I would think that reasonable, thoughtful minds
would have prevailed by now.


text: I will be absolutely straight with you, dear readers- like many of you, my two main reasons for ever stepping foot in a theater to watch a Final Destination movie are the epic opening disaster sequence and the gloriously intricate death traps awaiting the survivors of said epic opening disaster sequence once Death realizes they have eluded his grasp. After the initial Final Destination thrilled me back in 2000, I will admit generally going into its sequels with far less enthusiasm and a waning interest in the actual characters who happened to be trying to defy Death. I just showed up for the spectacle and the carnage and really never gave anything else much consideration.


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Keeping your financial information secure is one of our most important responsibilities. We value your trust and handle your information with care. We safeguard information according to established security standards and procedures, and we continually assess new technology for protecting information.
Internet Banking
We use state-of-the-art Internet technology, supported by the outside companies we work with, to make on-line banking secure and to protect your personal information. One security feature we use is to require customers to logon to Heritage Online with a User Id, Passmark Image and Password. Your account information cannot be accessed without the User Id, Passmark Image and Password. Three invalid login attempts lock out the user and they must call Ohio Heritage Bank to identify themselves and have their User Id reset.
Whenever you log on Heritage Online, we use Secure Sockets Layer (SSL) technology for transferring data. This technology encrypts or scrambles your account information as it moves between your computer and Heritage Online. Heritage Online requires 128 bit encryption.
On Heritage Online your account number is partially masked. Additionally, Heritage Online has a feature available called "Alias Names" which allows you to rename your accounts from the partially masked account number to a familiar name like "Checking". This helps protect you from someone looking over your shoulder to obtain part of your account number.
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Regular, non-encrypted, Internet, email is not secure. In instances where Ohio Heritage Bank's email addresses are provided, these are provided for information inquiries of a non-sensitive and non-confidential nature. For secure on-line transmission of information to us, you should use the hyperlink available in the Heritage Online Internet Bank "Contact Us" page. This page can only be accessed using your Heritage Online User Id and Password. Inquiries sent through our Heritage Online "Contact Us" page are secure and use Secure Socket Layered (SSL) encryption. Since an Internet e-mail response back to you would not be secure, we will not include confidential account information in an e-mail response. You may also contact us by telephone, U.S. mail, email, or by visiting us at one of our convenient locations.
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You can help maintain the security of your banking information by not sharing your User Id or Password with anyone, by changing your Password regularly and by utilizing alias names. Additionally, always use our "Exit" feature to log out of Heritage Online. After logging out of Heritage Online, you should clear the disk cache of your browser (this will remove the pages that you viewed so nobody else can view them). Finally, take standard precautions to keep your computer free from viruses and spyware by using virus and spyware detection software.
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- 22 Resorts
- Consistent Snow
- Diverse destinations
- Resorts open before those of many other states
- Home to Vail, Beaver Creek, Copper Mountain
Related Regions: Poconos, Pennsylvania, Philadelphia, North America, United States
Pros: Good mtn (for PA). People are friendly.
Cons: Unorganized staff, instructors lack experience and patience.
Recommended For: Singles, Family Friendly, Empty Nesters
Date Visited: Feb 1, 2013


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Oldcastle is looking for an area safety manager.
The manager "will be responsible for the occupational health, safety and loss control management of our plant facilities based in Georgia, Ohio, Florida, and Montreal, Canada, in alignment with the Oldcastle Precast National Platform for Environmental, Health and Safety management," according to the job description on the company's website.
Click here for more information on the position.
To peruse the Kennesaw Patch classifieds, click here.
Don't miss any of the local news you care about. Subscribe to Kennesaw Patch's free newsletter, like us on Facebook and follow us on Twitter.


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50mm 1.4
instead of the 28 1.8
16-35 2.8 USM II used, bought one in excellent shape for CHF 998.00 this April
50mm 1.4
Buy highest quality, don't look back.
Buy the 24-70/2,8II.
Allround talent.
If you are more the tele- type: 70-200/2,8II.
I love my 35L and 135L. But the two zooms I use 80% of my shots because of their versatility.


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Homepage >
Wagner Pro Coat Max- Model #: 515040T
Cut painting time in half with this contractor-grade Wagner Procoat Max. Buy now at up to 75% off next Spring's pricing! When you want the job to look like it was professionally done, don't call an expensive contractor. Call in this affordable Wagner Procoat Max airless paint sprayer! The 2800 PSI design is capable of spraying today's thick latex paints without thinning and applies .26 gallons per minute to cut the biggest chores down to size. Also features easy-to-maneuver wheeled telescoping cart for use with 1- and 5-gallon pails, variable pressure for use with thin or thick paints and stains, 1/2 HP motor, spray gun swivel for easy mobility, and professional grade metal spray gun with built-in paint filter, reversing 515 tip and 25' hose. 90-day limited warranty. Factory serviced to meet original quality standards. May have slight cosmetic blemishes.
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Steel pan version of the Ripple rare groove anthem, from the Cavaliers' 1975 LP Heat (also featuring 90 Percent Of Me Is You, and so on). Flip is an edit of heavy Turkish funk-rock, from the same year.
The dastardly Sukebe, back from pornotopia with a model-actress-singer on each arm. Grooving, late-70s disco, with giddy strings and orgasmic syndrums; a PG Mercer and Arlen, early-80s style and fashion.
Great New Orleans funk, a Wardell Quezergue.
Tasty disco, with ace synth bass, EB from Unity its magic ingredient, and those recent Voodoo Funk twelves and the Coach House Rhythm Section in its DNA.
Three of the Trini's greatest: the extended Special Disco Version of Stay The Night; Frankie Knuckles' Nights (Feel Like Getting Down); the 12-inch version of Are You Ready, disco monster and Studio 54 terror.
The Blackbyrd's rare groove classic.
Amp Fiddler at the controls.
Tripping, B-boy variations in two-step soul, with a tasty case of the gospel tremors. Vivid, layered, spaced-out — the aural equivalent of 3D glasses — and stuffed with fresh ideas.
Invoking The Delfonics' Do You Remember, and flipping its melody the other way around. Recorded at the Damon Studios in Kansas City (owned by Victor Damon, inventor of the spring reverb).
Black Power sarcasm, never out of time.
So tight, Chic.


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Running the Floor
Nick Curcuru
---- — We have just passed the mid way point for the high school boys basketball season on Cape Ann and if the second half is anything like the first half, all three Cape Ann teams have several good games in store.
It's been a roller coaster ride over the first half of the regular season as Gloucester, Rockport and Manchester Essex have sustained their fair share of ups and downs. Manchester Essex appears to be well on its way to another state tournament berth while Rockport and Gloucester have shown drastic improvements from a year ago.
Next month the MIAA state tournament pairings will be announced and Cape Ann could see multiple representatives in the boys basketball field.
All three teams have work to do over the second half of the year, here's a look at what we have seen and will see from the teams on Cape Ann.
Record: 3-9
X-Factor: Sophomore point guard Jeff Oliveria
Big Win: 69-62 over Winthrop on December 18
Big Loss: 46-45 vs. Marblehead on January 4
Outlook: The Fishermen have already tripled their win total from a year ago and have rarely been outclassed the way they were last season. Gloucester, however, still has an extremely young squad and it has gone through growing pains over the first 12 games of the season as the team sports just four seniors.
Gloucester has held its own in Northeastern Conference Small play. Although they sport just a 1-7 NEC record, Gloucester has been in several close games that could have gone either way. If a few more baskets had fallen against Marblehead, Swampscott and Saugus, Gloucester could be hovering around the .500 mark.
Unfortunately for Gloucester the NEC Large has proven to be a tough and deep conference this winter and the team has struggled in NEC crossover games sporting an 0-3 mark and dropping all three games by double digits.
The highlights for Gloucester over the first half of the season came in wins over Triton (56-55) and Winthrop (69-62). In both of those games Gloucester made clutch baskets down the stretch to pull out wins.
Head coach Bill Cahill's squad has been led by senior captain Jason Vizena, who is the team's leading scorer for the second straight season. Senior guard Austin Davis has established himself as a legitimate scoring threat this season with his point per game totals hovering around nine per game.
Gloucester has also proven that its future looks bright. Sophomore point guard Jeff Oliveria has had a breakout season as the team's floor general while junior Drew Shairs has been a double-double machine in the middle. Sophomores Devon Murray and Drew Muniz have also played regular minutes this season and have both showed plenty of upside.
The state tournament may be out of reach for the young Fishermen, but there are still several intriguing matchups for them down the stretch against Saugus, Marblehead, Swampscott and Winthrop a second time. All four games were close the first time around and all should show just how much Gloucester has improved a second time around.
Record: 4-5
X-Factor: Senior forward Tucker Meredith
Big Win: 78-69 over Manchester Essex on December 21
Big Loss: 48-45 vs. Hamilton-Wenham on January 9
Outlook: Rockport's season can easily be split into two segments, it's tremendous 4-0 start, and it's five game losing skid that followed. Four of those five losses came with the Vikings missing five key contributors including four starters to suspension.
That four game winning streak to start the season featured big wins over Manchester Essex and Georgetown but the four game losing streak featured a couple of toss defeats at the hands of Hamilton-Wenham and Amesbury, teams Rockport probably would have beaten at 100%.
When the Vikings are playing at their best they are a sight to see with athletes all over the floor that can get after it on defense and shoot the rock.
The Vikings have been led by a trio of scorers in Shaun Aspesi, Tucker Meredith and Adam Balzarini, who have combined to hit a combined 40 three pointers and average a combined 43 points per game.
Rockport has also gotten strong contributions from Nick Scatterday, Conor Kuykendall and its entire bench.
Rockport has proven to be a handful to any team in the Cape Ann League both offensively and defensively and it has the talent to dig out of its current hole.
A 4-5 record may be disappointing to the Vikings given the way they started the season, but there is still plenty to like about this team. Unlike the Northeastern Conference, there is little to nothing separating the Cape Ann League large and small divisions and every game remaining on the Vikings schedule is winnable.
Even with a record below .500 at the moment, Rockport has the talent and experience to take down a couple CAL large opponents and take care of business in the small to make the state tournament.
Once in the postseason Rockport has the firepower to be a real player.
Manchester Essex
Record: 6-5
X-Factor: Senior point guard Liam Aldrich
Big Win: 54-38 over Newburyport on January 11
Big Loss: 55-53 vs. Amesbury on December 18
Outlook: It may have taken the Hornets a few games to find their identity, but now that they have the entire Cape Ann has been put on notice.
First year head coach Bryan Shields and company have gone 6-2 over their last eight games and have looked better with each passing game.
Ater an 0-3 start where the team was still having players settle into new roles, Manchester Essex has taken off with its high energy, fast paced approach.
The Hornets throw multiple full court press sets at opposing offenses, and when they have the ball they have plenty of scoring options to be reckoned with.
The biggest questions entering the season for the Hornets was how they were going to replace point guard Sean Nally and swing man Chris Bishop, who led the Hornets to the CAL Small title in 2012. Enter Liam Aldrich and Max Nesbit.
At the point Aldrich has been an outstanding distributor and gained a reputation for a deadly shot from behind the arc.
Nesbit, on the other hand, is a threat to both hit a long jumper or take the ball to the rim.
Senior Taylor Ketchum has also had a big year for Manchester Essex scoring inside and outside while junior Sean Gutierrez has provided interior toughness on both ends of the floor.
Manchester Essex will get into the tournament if it takes care of business and is currently playing better basketball than any team in the Cape Ann League, a win over Newburyport last Friday proved that.
Like Rockport, Manchester Essex can beat every team remaining on its schedule.
It may be tough to catch Lynnfield for the CAL Small title as the Hornets are three games behind the Pioneers, but they will be a team that nobody wants to draw in the Division 4 state tournament.
Cape Ann Scoring Leaders Name School PPG 1. Shaun Aspesi Rockport 19.0 2. Max Nesbit ME 14.9 3. Taylor Ketchum ME 12.6 4. Tucker Meredith Rockport 12.6 5. Liam Aldrich ME 12.2 6. Adam Balzarini Rockport 11.8 7. Jason Vizena Gloucester 10.8 8. Drew Shairs Gloucester 10.3 9. Austin Davis Gloucester 8.8 10. Sean Gutierrez ME 8.7


text:
The Meadows Racetrack & Casino recently began another round of improvements to the all-inclusive entertainment destination.
The $2.5 million investment will offer upgraded facilities and amenities to guests at the high limit slots, Adios Lounge and The Clubhouse and include the replacement of carpeting on the entire casino floor.
"While The Meadows continues to announce investments in brick and mortar projects at our facility, we also want to ensure our guests surroundings are kept to a very high standard," said Sean Sullivan, The Meadows vice president and general manager. "We work very hard to deliver a memorable and unparalleled experience to our guests. These enrichments and additional amenities will allow us to maintain that commitment."
The high limit slots area is receiving a new décor makeover with "an elegant new look of the machines, stools and other fixtures."
Similar décor improvements will be made to the Adios Lounge, which will now be accessed through the high limit slots area, offering a complete entertainment experience.
Butler services will be added, along with a hot food station, bar service and personal valet services, to name a few.
The Adios Lounge will also feature game chair massage service (pending Pennsylvania Gaming Control Board approval), private office space and large screen TV viewing.
A ribbon cutting is expected in mid December.
The Clubhouse is being remodeled and upgraded to include a new bar, serving a variety of draft beers. New lighting fixtures will also be added, along with a new food display and many other service enrichments.
Beginning Dec. 3, work will begin to replace the carpeting on the entire casino floor. Work will cease from Dec. 21 and continue on Jan. 2. The project is expected to be complete by Feb. 1, 2013.
The enhancements are being completed following the conclusion of a $25 million expansion project that occurred over the last 18 months, including a new parking garage, access road improvements and the purchase of adjacent property for a retail project, soon to be announced.


text:
Hasty surrender leaves a lasting legacy
Surrender of the City of Richmond ranks No. 20 on Henrico history list
It was with no small amount of trepidation that Richmond mayor Joseph Mayo set out toward Osborne Turnpike in Eastern Henrico County at daybreak on April 3, 1865.
The day before, as Confederate lines around Petersburg continued to dissolve in the face of Union assaults, Gen. Robert E. Lee had sent a message to Confederate President Jefferson Davis. "I think it is absolutely necessary that we should abandon our position tonight," wrote Lee.
Receiving the message while at Sunday worship, Davis slipped quietly out of church, and evacuation plans began. Troops were told to set fire to all cotton, tobacco, and munitions warehouses to keep them from falling into Federal hands. The city council appointed a committee to accompany Mayor Mayo on an impromptu carriage ride so that he could surrender to Union forces east of Richmond.
Unfortunately, Mayo didn't know who was in command of those forces.
As Nelson Lankford tells the story in his book Richmond Burning: The Last Days of the Confederate Capital, Mayo went in search of the Union commander with only a vaguely addressed document bearing the words "The General Commanding the Army of the United States in front of the City of Richmond."
Mayo could only hope that by the time he reached the line of trenches along Osborne Turnpike, about two miles out, he would find the commander and complete his errand.
Meanwhile, outside the city, Federal troops had spotted smoke rising over Richmond and discovered empty tents abandoned by Confederates in withdrawal. Major Atherton Stevens prepared to march into town, leading a detachment of about 40 men from the 4th Massachusetts Cavalry up Osborne Turnpike.
Near the junction of the turnpike with New Market Road, Stevens met the mayor's carriage, and Mayo handed him the surrender note near a tree that still stands today. The act ranks No. 20 on the Henrico Citizen's list of the most significant moments in Henrico history.
"A native of Cambridge, Mass., Stevens had turned 39 the day before," writes Lankford. "Receiving the note surrendering the Confederate capital was a welcome belated birthday present." Stevens accepted the note and told the mayor that he would forward it to his commander, Maj. Gen. Godfrey Weitzel.
"Imagine Mayo's relief," wrote Lankford, "when Stevens assured him that the U.S. Army intended to protect the people and property."
As the mayor and his escorts returned to the city, Stevens and his party also continued toward Richmond by way of Rocketts Landing, where President Abraham Lincoln would land next day. Not far behind rode General Weitzel and his staff.
Only 30 years old himself, Weitzel had attended West Point during the time that Robert E. Lee was superintendent of the Academy and had spent many an hour at Lee's home there. Having given the order that his brigade was to lead the division into the city, Weitzel passed ahead of his infantry columns along Osborne Turnpike – to loud cheers from the troops.
For days afterwards, Lankford wrote, the hot topic in northern newspapers was which Union regiment reached Richmond first. Some accounts said that soldiers from the U.S. Colored Troops headed the columns entering the city.
Thomas Chester, an African American journalist who marched with the USCT, supported the claims of black troops who said they were first over the city line. In Washington, Gen. Benjamin Butler told a crowd it that it was "divine retribution" that black soldiers were first to liberate Richmond.
Lankford, however, suspects that the colored troops, like everyone else, were halted while still on the outskirts of town.
"Despite the sense of poetic justice that story represented to many northerners," he wrote, "it probably was exaggeration."
Among the soldiers who paused at Tree Hill Farm (owned by Unionist Franklin Stearns) were members of the 12th New Hampshire Volunteers. From their perch above the city, they had a view of Richmond burning. Many of them – "aware that they were witnessing history in the making," noted Lankford – took advantage of the wait to pen letters home.
"The sergeant wrote his on a sheet torn from a ledger book left by a Georgia regiment," Lankford wrote. "His companions found a peacock and cut off its tail to send feathers home as mementos in their letters."
At 8:15 a.m. at City Hall, Weitzel formally accepted the terms of surrender from Mayo. He ordered his troops to put out the fires, and, upon learning that Mrs. Lee was in her residence on Franklin St., sent a guard to protect her. His famous telegram, dispatched to General Ulysses S.Grant soon afterwards, began, "We entered Richmond at a quarter past eight this morning. . ."
Within hours, Lankford wrote, the first "tourists" appeared on the scene, steaming up the James from Norfolk and reaching Varina landing at dawn Tuesday. Leading the unauthorized visit was David Farragut, who brought several of his officers and their wives.
A number of souvenirs from the Jefferson Davis residence went home with the Norfolk party. But it was Emma Doane, wife of the ship's purser, who apparently captured the biggest prize: the surrender note.
Long before the Civil War, Tree Hill already had been notable as one of the largest early plantations. During the post-Revolutionary War period it became a center of horse racing in the area and was visited by the Marquis de Lafayette in 1825.
With the surrender of Richmond, however, Tree Hill gained another measure of fame. As Lankford noted, "Although there were two surrenders, and the second one [at City Hall] was the formal ceremony, the more important event was the hurried surrender when Mayo rode out to meet Union soldiers east of the Capitol in Henrico."
On Sept. 24, 2011, Henrico County will celebrate its 400th anniversary year with an encampment and exhibits at Tree Hill Farm, 6404 Osborne Turnpike. The event will include living history demonstrations and exhibits, and a ceremony to honor those who were Medal of Honor recipients for valor on Henrico soil. For details, visit Henrico400th.com.
Agencies combine on new entry point to Chickahominy
Canoeing and kayaking enthusiasts soon will have a new access point to the Chickahominy River. VDOT, the James River Association and Henrico County Parks and Recreation are teaming up to establish a new site in Eastern Henrico.
The James River Association negotiated the deal with VDOT to procure official access to the area located just east of I-295 on North Airport Road in Sandston. The site includes a park-and-ride commuter lot bordering the Chickahominy River and has been an unofficial launch site used by paddlers for years. > Read more.
Equestrian clinic planned July 7-8 in Henrico
Citizen Staff Reports 07/04/2014
Henrico equestrians interested in deepening the bond between themselves and their horses have the opportunity to attend a two day clinic, held at Steppin' High Stables on July 7-8 from 9 a.m. to 4 p.m. The clinic, "Become Partners with your Horse," will be taught by multiple world champion equestrienne Terry Preiser and will focus on how riders and horses can work together to achieve more. > Read more.
Henrico school bus driver honored
Citizen Staff Reports 07/03/2014
The Henrico-based Hephaestus Society recently awarded its first annual community heroes award (the Hephaestus Award) to Hicham Elgharouch (pictured, center) for what it termed his "selfless acts of caring" in his duties as a Henrico County Public Schools bus driver. Henrico County Director of Pupil Transportation Josh Davis, joined Hephaestus Society President Travis Gardner, in presenting the award and an accompanying $1,500 check to Elgharouch last month.
Elgharouch was selected for his clear and demonstrated patience and for his infectious positive attitude, according to the society. > Read more.
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Weekend Top 10
Grab the kids and check out these fun family-friendly events taking place this weekend! Speed over to the Henrico Theatre for the film "Turbo" or watch "Dumbo" under the stars at Clarke-Palmore House Museum. Little ones can meet Thomas the Tank Engine at CMOR-Central or play at the Eastern Henrico Recreation Center. For all our top picks this weekend, click here! > Read more.
Weekend Top 10
Don't party too hard on the Fourth because a whole weekend of fun events await! Enjoy a classy date night without the kids at James River Cellars Winery's second annual Smoke and Vine Festival. Another date night option is at the Richmond Funny Bone, where comedian April Macie will perform all weekend. The kids have their own options this weekend as well. Choose from storytime at Tuckahoe and Twin Hickory libraries or family-oriented karaoke at Aunt Sarah's Pancake House – I hear they have hits from Disney's "Frozen." For all our top picks this weekend, click here! > Read more.
Restaurant watch
Find out how your favorite dining establishments fared during their most recent inspections by the Virginia Department of Health. > Read more.
More News
Country Style Donuts to open West End location
Henrico wins National Association of Counties awards for 26 programs
Marine patrol no leisurely cruise
Business in brief
Getting a jump on the job hunt
Daylor named LLS 'Man of the Year'
Henrico teacher attends VCET academy
Missing Henrico woman found safe
Mudstock run draws hundreds to Henricus
Boyle opts not to appeal registrar's ruling
- More Henrico News
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Everyone fantasizes of living life a little differently. Some think about what it would be like in a country with a culture completely different than theirs. Others think about what it would be like to live in the woods or to be a missionary. Then there's the RV dream, which many... read on
CAMERA blasts NY Times with sign outside of office: 'Unfair to Jill Abramson' 'Unfair to Israel'
May 23, 2014 | 10:15 am
Good morning, New York Times.
The Committee for Accuracy in Middle East Reporting in America has given the Times employees a new view from their office windows.
A photo shared by... read on


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Günstige Unterkünfte Europa Spanien Carmona
Parador in Carmona [near Seville]. This is an old town with narrow winding streets, at a few points we ...
Posted in Our Travels by dgreening
Sunny Shangrila Spain! Hola!!!!
to discover just how potent the influence that the Moorish had over Spain. Carmona Car-whaa?! Exactly my ...
Posted in When the East meets the West! by Makissie
Granada - Priego de Cordoba - Carmona
english. Carmona is just north of Seville. Quite an old town and a guy called Julius Ceasar commented ...
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What are you baking these days? June 2011, part 2 [old]
Hi all, for some happy reason the June thread got very big very fast, so I thought a part 2 was a good idea for ease in loading, since it's the 15th.
I see we're all baking our little hearts out. "It's a good thing."
Just wanted to remind everybody of souschef's fun challenge for the month: a Brioche aux Fruits...
"The challenge, should choose to you accept it, is to make a 'Brioche aux Fruits'.
As made by a former wonderful pastry shop here (the Swiss owner unfortunately died many years ago), it consisted of a brioche with the top knot cut off, the delicious contents of the brioche scooped out, and the brioche shell filled with pastry cream and fruit, then the top knot replaced.
There was a thin chocolate shell on the bottom (inside) to prevent the brioche from going soggy.
The terms of the challenge is that the brioche has to be made, not purchased, and it should be done by July 4th, 2011."
Come one, come all - what are YOU baking these days?
Made some gluten-free cornmeal lemon cookies this week -- they're actually quite good! I think I want to try ivory teff flour instead of sorghum flour for my next project, though -- I might be crazy, but I detect a hint of bitterness/chalkiness that I think is attributable to that ingredient. Anybody else have experience baking with sorghum flour?
› 12 Replies
re: Blancmange
re: roxlet
Used to make quick versions of that as a dessert when I worked at the fish and chips shop - small plastic disposable bowls, Oreo cookies crushed in the bottom, Cool Whip with creme de menthe* stirred in on top, more crumbs to garnish, frozen. You'd be surprised how tasty they were.
* aka "cream dee mint" to my dad...
re: buttertart
re: roxlet
re: buttertart
omgosh, no worries at all! This was made with choc wafers/melted butter for the crust...the filling is whipping cream (beat stiff), marshmallows (melted with a little milk), crème de menthe, crème de cacao.
If you are at all into the chocolate & mint combo---this is the perfect summer pie for you. Super easy and gets tastier each day. I baked the crust for 10 min, but think it would be fine as a no-bake and just refrigerated .
re: Blancmange
re: Blancmange
Blancmange -- could I get a more precise ratio for the butter to cookies in the crust, and the filling?
Also... there must be some kind of alcohol-free something for the flavoring for someone like me who doesn't use any alcohol in cooking? Hmmm. Chocolate and mint is one of my favorites! (ever tried the trader joe's peppermint joe joes?) I *want* to make this pie.
re: twilight goddess
re: twilight goddess
Sure!! Yes, if you want to do alcohol-free for kids, use a bit of mint extract in lieu of the liquors. Have done that for kids before.
1 1/2 cups choc wafer cookie crumbs
1/4 cup butter , melted
3 cups mini marshmallows
1/2 cup milk
1 1/2 cups chilled whipping cream
1/4 cup crème de menthe
3 tbsp crème de cacao
Few drops of green food color if you use clear creme de menthe
Heat oven to 350F. Combine butter and crumbs in 9-inch pie pan. Bake 10 min. Cool. Chill mixing bowl.
Melt Marshmallows with milk over lo-heat. Stir constantly. Chill until thickened.
In chilled bowl, beat cream until stiff. Add both creme's to marshmallow mixture and blend. Fold in whipped cream and food color. Pour into baked crust. Chill at least 4 hrs.
re: buttertart
Hi folks! I'm an old cook and a new baker. I don't actually care for sweets much but my DH craves sweets constantly.
Taking some much-needed hound advice on pan selection, last night I made angel food cupcakes. The batter tasted delightful but after cooking the cupcakes seemed very tough to me. I used this recipe: http://www.thekitchn.com/thekitchn/de... (I did not frost.)
I have a hand mixer and took ~5 minutes to incorporate the sugar, then whipped on high for ~2 more (was not sure how to tell when it was the right amount of glossy without being too stiff). Any tips from experienced angel food bakers out there?
Thanks all!
My 83 year old father comes for dinner every Sunday, and he loves dessert - so I'm constantly looking for something new to make that is quick, and not chocolate. I lean toward fruit desserts and have recently done the strawberry cake posted by Smitten Kitchen - excellent, quick and easy, and found a rhubarb pudding cake on another blog that was very good. I'm looking forward to the stone fruits that should be showing up soon - a whole new round of cobblers, pies, cakes and crisps
Rhubarb Apple Crumble Pie! Rhubarb is in season now and this is a great spin on a traditional apple pie!
Rhubarb Apple Crumble Pie
(Makes one 9″ pie)
One 9″ flaky pie crust
1 pound (about 8 large stalks) rhubarb, ends trimmed and sliced 1/4″ thick
2 medium apples, peeled and thinly sliced
1/2 cup light brown sugar
1/2 cup white sugar
1-1/2 tablespoons flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon zest
1/4 cup light brown sugar
1/3 cup flour
1/3 cup old-fashioned rolled oats
2 tablespoons butter, coarsely cubed
1/4 cup chopped walnuts (optional)
Preheat the oven to 350F.
In a large bowl, mix together the rhubarb, apples, 1/2 cup brown sugar, white sugar, 1-1/2 tablespoons flour, cinnamon, nutmeg and lemon zest. Let sit for 5-10 minutes.
In a small bowl, mix together the crumb topping of 1/4 cup light brown sugar, 1/3 cup flour, rolled oats, butter and walnuts.
Pour filling into prepared pie dish and cover evenly with crumble mixture.
Place pie dish on a cookie sheet and bake for 45 minutes.
Serve with vanilla ice cream or yogurt.
re: limonay
re: limonay
LImonay --
I am soooo enchanted by rhubarb desserts. I recently made a mango blueberry rhubarb crisp with pistachio topping. I've made it with the blueberries and rhubarb for several summers, and this time threw in some mango. YUM. Found it on epicurious a few years back.
paraphrased here:
*1/3 cup sugar
* 2 TBSP flour
*2 cups berries (about 3/4 pound) and/or mango, cut in 1/2-inch to 3/4-inch pieces
*2 cups rhubarb cut in 1/2-inch pieces (about 3/4 pound)
*1/3 cup chopped (shelled, of course) pistachios
*3/4 cup flour
* 1/2 cup sugar
*1/4 cup brown sugar packed
*6 TBSP cold unsalted butter, cut in 1/2-inch bits
Butter an 8 x 8 square glass baking dish and preheat oven to 375.
Filling: Mix the flour and sugar. Add the fruit and gently combine. Spread in pan.
Topping: Sir together flour and sugar. Mix in butter with your fingers, squeezing to combine. Add pistachios.
Grab some topping in your hands, squeeze, and drop in little nuggets atop the fruit.
Bake for 40 to 50 minutes in upper third of oven until you see a merrily bubbling summer-deliciousness dessert.
Fun ideas: Add some lemon or orange zest for fun, or try almonds in the topping instead of pistachio, although I really recommend the pistachio.
Hey Buttertart, I started the brioche today, and so that we may compare notes, I decided to use the recipe in "Rose's Heavenly Cakes", which is what you said you would use.
I had intended to use Cynsa's recipe, but since she said that she wanted to fudge with the recipe to improve it, decided against it.
re: souschef
re: souschef
re: souschef
re: souschef
re: souschef
Seems like the yeast was not dead after all. Leaving it overnight seems to have given it the kiss of life as the dough more than doubled. It's behind schedule, but instead of throwing out the dough, I am proceeding with the process. I may well have some half-decent brioche for breakfast tomorrow.
re: souschef
re: buttertart
Buttertart, you just brought back wonderful memories, especially since it's Friday. I worked in a hospital in the 70's (doing the electronics for medical research), and every Friday the cafeteria used to bake fresh Chelsea buns. The taste and smell were incredible.
Needless to say, I never called in sick on a Friday. In any case, hospitals are used to sick people !
re: souschef
JoanN's been talking about Dorie Greenspan's brioche dough buns on one of the "Baking from my home to yours" threads - was thinking of going that route myself, since the brioche pan is too small for a whole recipe. I bet Canadian Living has a great recipe for the sugary stuff...there used to be a bakery in Thedford (on the way to our cottage in Port Franks, near Ipperwash Beach) that made terrific Chelsea buns, homestyle bread, and dream cake. So they're the stuff of happy memories for me too.
re: buttertart
It just occurred to me that the dough was probably unsafe to use as it contained raw eggs and sat out on the counter all night. Also, the rising in the mould just barely happened even after 4 hours. In any case, out it went. Back to square one with a new package of yeast, maybe tomorrow.
Shucks! I was hoping to beat Buttertart to it !
I love the taste of honey in souschef's Nocciollette - I reduced the baking time in my oven to 12 minutes. I will be baking these again and again, thx to souschef
re: Cynsa
re: Cynsa
My pleasure Cynsa; glad you liked them. Sounds like I should post the recipe for amaretti from the same book; I have made those as well, and like them. In the interim you should make the biscotti recipe I posted a while ago (and which Buttertart was supposed to make despite her not liking biscotti, but never did).
BTW your Nocciolette look more like the ones in the book than mine do. Mine look like an engineer's version whereas yours look like an artist's version !
re: souschef
souschef, it would be beyond terrific if you linked all of the recipes here, I feel a baking coming on and just maybe I'll do those biscotti since everything you've pushed has indeed been wonderful.
A souschef's finest post incl the choc chestnut cake, fig cake, and the 3 cookies?
re: buttertart
re: buttertart
Here you go Buttertart. Some you have made and some you have not. Should we have a challenge between you and Cynsa to see who can make them all first ?
(Hasselnuss Spritzgebäck ):
re: souschef
re: buttertart
re: souschef
re: souschef
urban dictionary 'you're a doll' means 'you're a wonderful person' or 'a generous or helpful person'. I will vouch for these statements of fact.
I am adding 'apricot kernels' to my shopping list - I've never found these bitter almonds at the Chinese markets but I will continue the search.
I have baked souschef's Nocciollette, Habsburger Torte, Chocolate Fig Cake and Chocolate-Glazed Hazelnut Spritz Wafers, but who's counting?
re: Cynsa
Thanks Cynsa. There's one more recipe you should have, if you like pistachios. Buttertart already has the book ("The International Cookie Cookbook" by Nancy Baggett) in her Great Library at Joisey. This recipe is Lebanese. The darned book lists ingredients by volume only (yeech!), so that's what I'm listing.
1/2 cup natural, unsalted pistachios
1/2 cup granulated sugar
1 large egg yolk
3/4 tsp vanilla extract
1-1/2 sticks cold, unsalted butter, cut into small pieces
1-1/2 cups AP flour
Roast the nuts for 8-10 min in a 350 oven, stirring occasionally. Allow to cool then rub off the skins (have fun, Cynsa!). Reserve 1-1/2 tbsp of the nuts; put the rest into a food processor with the sugar, and process till finely ground. Add the egg and vanilla and blend.
Sprinkle the butter over, and process till till well-combined; make sure you do not melt or warm the stuff. Throw in the flour and pulse till combined, scraping the sides of the bowl as necessary.
Divide the dough into two. Roll each between wax paper sheets to 1/8 inch thick, making sure you do not have any creases. Refrigerate in a tray for 20 minutes, till the dough is firm but not hard.
Peel off one sheet of paper from the dough. With a 2-inch cookie cutter cut rounds from the dough. Place the rounds on a parchment-lined cookie sheet. Repeat with other sheet. Reroll scraps and repeat process; you may have to re-chill the dough before cutting rounds again.
Finely chop the reserved nuts and sprinkle over the rounds, patting down the nuts slightly. Bake in a 350 oven for 9-11 minutes till golden. Remove from oven, let stand for 2 minutes, then transfer to a rack.
May be stored for a week (or 2 days in Cynsa's case).
Makes 40-45.
re: souschef
here's another: ghorabiyeh recipe with pistachios - cookies from Tabriz) • 3/4 cup sugar • 3/4 cup brown sugar • 1 cup butter, softened • 2 large eggs, beaten • 1/2 cup ground almond • 2 -1/4 cups all-purpose flour • 1 teaspoon baking soda • 3/4 teaspoon salt • 1 cup chopped pistachio - Preheat oven to 375°F. Mix sugar, brown sugar, butter, almond and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Sprinkle pistachio on top. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
re: Cynsa
Last holiday season I created a recipe for saffron-pistachio shortbread cookies, inspired by the Indian ice cream/kulfi flavor.
re: Cynsa
re: Cynsa
Cynsa, here's the recipe for the amaretti (from the book "Italian Cooking", general editor Maria Scarlatti):
8 oz blanched almonds
2 oz bitter almonds
12 oz superfine sugar
1 oz AP flour, sifted
4 egg whites
few drops vanilla essence
1/4 tsp grated lemon rind
I have never been able to find bitter almonds, so I just use a total of 10 oz blanched almonds.
Set aside 2 tbsp of the sugar. Throw the rest into a food processor with the almonds and the flour. Process till the almonds are finely ground. Transfer to a bowl. In anothe bowl lightly whisk the egg whites, then add the vanilla and lemon rind. Add the egg mixture gradually to the almond mixture, till it is smooth and soft and holds its shape.
Place small spoonfulls on a parchment-lined baking sheet; space them well apart. Sprinkle with the remeining sugar. Baked in a 350 oven for about 20 minutes, till lighly browned.
re: souschef
re: buttertart
re: souschef
re: buttertart
re: Caitlin McGrath
This from about.com on bitter almonds:
"The bitter almond is a cousin to the sweet almond and contains traces of lethal prussic acid in its raw state. Although the toxicity is destroyed by heat, the sale of unrefined bitter almonds is prohibited in the United States. Fifty unprocessed bitter almonds can be lethal to a human. Yet, bitter almonds are successfully processed to make almond extract and almond-flavored liqueurs."
re: souschef
Yes, this follows what I've read and understood about them and their ban in the US, so I was surprised to see buttertart's post. Perhaps they are labeled apricot kernels because that is in fact what they are? After all, amaretto liqueur (and the di Saronno amaretti cookies) are made from apricot kernels, which comes as a surprise to a number of people who assume they're made from almonds.
re: souschef
re: souschef
Per Cynsa, 20 minutes baking time is too long as they turn out hard; I also found that to be the case when I made them recently, after many years. Cynsa recommends 12-14 minutes for chewy centres.
Cynsa also recommends letting them cool completely on the parchment before removing them.
I'm baking for a bake sale that I mentioned on another thread where I was soliciting ideas for fun jam flavors. I'm making the ono mochi butter cake that I learned about from Cynsa on another WAYBTD thread, my brown butter chocolate chip cookies with smoked salt (this is the best chocolate chip cookie ever, i think), raspberry chocolate jam, strawberry jam with black pepper and fresh mint, and strawberry/white peach jam with vanilla bean.
re: mollyomormon
re: THewat
1 cup whole wheat pastry flour
1 1/4 cup buckwheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, browned, solids included
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Sift together the flours, baking soda and salt; set aside. In a medium bowl, cream together the melted brown butter, brown sugar and white sugar until well blended.
2. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
3. Stir in the chocolate chips by hand using a wooden spoon.
4. Roll cookie into log on plastic wrap and refrigerate overnight.
5. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper. Slice cookie log into 1/2 inch slices onto the prepared cookie sheets. Cookies should be about 3 inches apart. Sprinkle cookies with smoked salt.
6. Bake for 10 to 12 minutes (check your cookies before they're done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
re: mollyomormon
re: mollyomormon
re: smilingal
I buy it from these guys:
but you may be able to find it if you have a really good spice store near you.
› 4 Replies
re: THewat
re: THewat
re: THewat
Thanks Cynsa & Mollyomormon.
This try was:
12 1/2 ounces ap KA flour (or three cups less all other flours by volume)
2 3/4 ounces rye flour (2/3 cup)
3/4 ounce mixed grain flour (two tablespoons)
10 1/4 ounces water (1 1/3 cups)
1 1/4 teaspoons coarse salt
1/4 plus 1/8 teaspoons yeast (I used red star)
polenta, for dusting pan
Mix all dry ingredients (except polenta). Mix in water. Let rise at room temperature overnight.
Pre-heat oven to 450˚ with cast iron pot & cover in it.
Shape loaf, and let rise again, covered & on a polenta covered peel, for at least 40 minutes.
Take (wicked hot) pan out of oven, dust the bottom with polenta, load & dock loaf. (I actually turn the loaf into the pan very unceremoniously). Put lid on pan & replace in oven.
Cook 35 minutes at 450˚. After 35 minutes, remove cover and reduce heat to 350˚. Continue cooking, uncovered, for 10 minutes.
I find this bread to be pretty great toasted & not so good otherwise. I like the flavor and it really does take about fifteen minutes active time.
re: THewat
Father's Day so a special dessert was in order - a Japanese cheesecake that the last of the frozen sour cherries will garnish...
8 oz cream cheese
3 egg yolks
1/4 c cornstarch
grated rind of 1 lemon + 2 tb juice
1/4 c milk or cream
1 tsp vanilla
Combine in food processor until smooth
3 egg whites
1/2 tsp cream of tartar
Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks
Fold cream cheese mixture into egg whites
Bake in deep 8" pan in water bath 40-45 mins at 350 deg F
It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake.
And cookies were needed - these were my father's favourites BUT with half brown sugar (I use 1/3), with currants instead of chocolate, and rolled in sugar before baking. They're wonderful like that but certain people like them better this way...
1/2 c butter
1/2 c shorrtening (HAS TO BE SHORTENING FOR THE PROPER TEXTURE)
1 1/2 c sugar, half or 1/3 light brown
1 egg
Cream fats and sugar, beat in egg until fluffyish, add 1 tsp vanilla
Sift together 2 1/2 c sifted ap flour, 1 tsp salt, 1 tsp baking soda, 2 tsp cream of tartar
Stir into creamed mixture.
This makes a lovely, friable, nice-handling dough.
For the right way, stir in 1 c currants that have been rinsed and dried, form into 1" ball, roll in granulated sugar.
For this way, form into small lumps (I'm anal and weigh them, 20 grams each), semi-flatten them, put a piece of chocolate (a kiss or a few chips or a bit of a cut-up chocolate truffle, which is what I used here) in them and form them into balls. Press a whole pecan or walnut on each (or roll them in chopped walnuts - I used pecans because we had more of them than walnuts for once).
Bake on parchment 20 to a half-sheet for about 8-10 mins at 400 deg F (the right way) or at as close to that as you can get it if you're using a wonky oven like mine for about 15 mins, until risen, collapsed (thank you baking soda), crinkled, and lightly brown on the bottoms.
Nice hot and lovely cooled - sandy and crisp.
Disregard pic which is of a very good soup dumpling with a beautifully thin skin from another adventure this weekend.
re: buttertart
re: Cynsa
Not mine, believe you me. About the best in NYC at the moment (Old Shanghai, Manhattan Chinatown - used to have just ok ones but must have gotten a new dumpling maker recently, the skins are as thin as they're supposed to be). I couldn't remove the pic from the post, for some reason.
re: buttertart
re: limoen
I just weighed 1/2 c shortening - 100 gm (I suppose 1/2 c butter is 115 gm because of the water content).
If measuring, you can do it by water displacement - put 1 1/2 c water in a 2 or 4 c glass measure and add shortening until the water level rises to 2 c with the shortening submerged.
› 3 Replies
re: buttertart
Not to toot my own horn or anything (or as my husband says, if you do say so yourself, which of course you do), these are some of the best cookies I've ever made. I do hope you will try them. The texture is great (from the Crisco and cream of tartar - I have no idea why, but cookies made with c of t are always brilliant).
re: buttertart
...and cookies were needed - I started your recipe at 9:10 am today and had to be out the door with cookies in hand by 10:30 am. My batch is flat not puffy - but we were out the door at 10:26 am. Now, buttertart, if these were 'father's favourites', now they are mine, also. I love this texture; delicate, crisp crunch to the tooth, but not hard. Recipe goes to the top of my 'satisfaction' listing.
Thank you to my friend, buttertart. (where did I go wrong in technique? perhaps I need a NEW jar of cream of tartar)
re: Cynsa
You are most welcome. I'm beyond tickled you liked them! They aren't terrifically puffy, yours look very like mine. The texture is killer, isn't it? (Insert happy face here.)
To make the real Dad's faves, use half brown sugar and half white, put currants in them, and roll them in sugar before baking. The contrast between the cookie and the currant is really nice.
I was just given The Bread Baker's Apprentice as a gift and since it was given by my fiancee, I told her she gets to choose what I bake from it first... so that will be something I bake though it will probably happen more in July than June... However, I do feel a raspberry or blueberry and cream cheese braid will be coming soon.
I am doomed to making the same things over and over and over again. Tomorrow, my son is having (what was supposed to have been a surprise) birthday party for twin friends of his. For a snack, I am made my version of Chipwich sandwiches with chocolate chip cookies and a nice premium ice cream. (BTW Kirkland brand gives Hagen Daz a run for its money.) And tomorrow I will make the epicurious chocolate cake with the flour frosting. So unmotivated with the sticky weather, though! So all the kids want to know who's coming and who is on the guest list. My husband instructed my son to tell his male friends that there would be "swimsuit models and strippers." That shut them up pretty fast, lol!
I've been baking my way through The Gourmet Cookie Book, which my mom gave me for Christmas. So far, I've tried the lace cookies, kourambiedes, mocha cookies, walnut acorn cookies, and lemon sandwich cookies. The guys at my husband's office have been well-fed lately. =)
re: kathleen221
re: roxlet
Lace Cookies - My least favorite of the ones I've tried, but still very good. Full disclosure: I used almond flour instead of finely ground almonds, so they didn't look "lacey". My bad; I didn't feel like going to the grocery store. The taste was good, though.
Kourambiedes - Tried out my Kerry Gold butter on these, and oh my goodness. They were so tender that they sort of melted and stuck to the roof of your mouth. Never had anything like them.
Mocha Cookies - Exactly what I expected them to be: Rich, brownie-ish cookies with a hit of coffee flavor.
Walnut Acorn Cookies - Looked (and tasted) like something from a bakery. Very easy to make, and impressive-looking.
Lemon Sandwich Cookies - Beautiful little cookies. I don't usually go for citrus desserts, but I thought these had a good balance of sweet and lemon. (I do have a sweet tooth, though.)
I've been going through butter at an impressive rate lately!
re: kathleen221
re: Blancmange
I love it! Out of curiosity, I looked at the Amazon reviews the other day, and it got a lot of fair-to-middling reviews. Seems a lot of people don't like the layout: The right side of the page is a photo, and on the left side is a paragraph about the recipe on the top, and the recipe is at the bottom, with blank space in between. I kinda like the layout; I think it's unique, and I enjoy reading the stories behind the recipes.
One thing I really like is that there aren't really recipes for "standard" cookies. I already have go-to recipes for sugar cookies, chocolate chip, etc. These are more unique ideas. There's also a wide range of difficulty, time commitment, and equipment required.
See my reply to Roxlet, above, for the recipes I've tried thus far. I think I have about 1/3 or 1/2 of the recipes flagged to try.
My new mixer is making it too easy to bake...in excess. (Am I allowed to say that here?)
Raisin bread--straightforward classic cinnamon raisin bread--what fun!
Bon Voyage Road Trip cookies for friends' 3-week sojourn: black bottom cupcakes, matzo crunch, and breakfast cookies.
Yesterday was my birthday, so I made cupcakes. I was never allowed the Hostess-type cupcakes growing up (or really, any junk food whatsoever), but the cream-filled ones always appealed to me. For my own spin, though, I topped them with a cream cheese frosting instead of chocolate and added silvery sprinkles. They were really good (and gratifying). My almost-three-year-old asked for a spoon and proceeded to scoop the filling out first!
For the actual celebration, though (in August), I plan to make a dobos torte a la smitten kitchen ( http://smittenkitchen.com/2011/06/dob... )
I'm a cook. Not much of a baker, so I'm learning lots by reading this thread. Thanks!
I've been having mad carb and sweets cravings this week though, and snickerdoodles were one of the few baked goods I actually have all the ingredients for (well, no cream of tartar, but when you're jonesing...).
And since we're moving in about a week, I'm trying to just up as much pantry stuff as possible, so I gave in and baked some genmai tea snickerdoodles using Martha Stewart's Holiday Cookies 2005 recipe.
I'm on my second attempt at making brioche from RLB's "Heavenly Cakes". So far everything has risen on schedule, indicating that the last batch of yeast was dead.
The dough is now in the fridge, awaiting the final shaping and rising. In the book it says, "Roll the dough into a rectangle 7-1/2 inches wide and about 5 inches long. Roll it from the top in three turns....". This makes no sense to me. If I made just one turn I would end up with a piece of dough 2.5 inches by 5 inches, and immensely thick. I checked her other books, and this step is not there, so I'm going to ignore it, despite this book being her latest, and just shape it, put it into the mould, and let it rise. Opinions ?
re: souschef
re: souschef
re: buttertart
Hey, you try making a turn out of a square that small and you would be questioning St. Honoré himself, let alone the redoubtable Ms. Beranbaum, whom I hold in the highest of esteem !
I tend to have an aversion to blogs (find them too chatty), but I should get onto her blog and ask her, per blue room's suggestion. I should also ask her about the horrible Bernachon cocoa cakes, though I might couch the question in more diplomatic terms (hope she does not read this forum).
re: souschef
re: buttertart
re: souschef
That I loved her new book and that cake in particular. She thanked me. Nothing serious. On the other hand, I'm "friends" (ha ha) with another baking goddess on Facebook and asked her a very specific question about two of her recipes (in a nice and complimentary way) and got no reply. Guess who's suffered a tiny bit in my estimation.
300+ macaroons with bittersweet drizzle, bushwickgirl's peanut-butter jelly bars, and your marshmallow/chocolate bars. Must needs to hit the industrial kitchen space manana.
I don't know what I am doing lurking here, seeing as I have a 3 year old and a 3 month old and zero time to bake.. but I just keep coming back to this thread to torture myself with the gorgeous goodies yawl keep turning out. Sigh, maybe in a few more months I'll actually bake something decent. For now I'm wallowing in my Anadama bread rut - 5 or 6 batches in the past 2 months. Oh and one batch of Parker House Rolls. Turns out they are perfect for Pav Bhaji.
I've been in a "bundt cake kinda mood" lately. This past weekend I baked a pumpkin bundt with a orange-cream cheese tunnel. Before that it was a pineapple upside-down bundt, and prior to that a carrot cake bundt, and banana chocolate chip bundt.
Buttertart, I goofed (sort of) when making the brioche, but it worked out in the end.
After removing the dough from its required 6-48 hour rest, I put it into the brioche mold, screwed in the top knot, and set it aside to rise (1.5 - 2 hrs is the recommended time). After 2 hrs it had doubled, but did not fill the mould; it was just over half-full. RLB does not have pictures of the before (or the after IIRC), so I looked at the book "The Roux Brothers on Patisserie" (great for pictures), and it showed the dough filling the mould, and they use 6 eggs instead of RLB's 3, and a whole bunch more flour.
So I went through all of RLB's books, and in TBB she states that you need to make a double recipe to fill a giant (8.5 inch) mould, which is what I have. And I had only a single batch.
I decided to bake it as is. Tried a piece a few minutes out of the oven, and two hours out of the oven, and it's wonderful. A light crumb, and very buttery. To be served with chicken livers for supper today.
It has a diameter of 6.5 inches, and a height of about 5 inches. It is the perfect size for a Brioche aux Fruits.
1) I found the dough a bit too sticky when manhandling it to make the top knot. I will dust it with a bit of flour the next time.
2) When putting the dough into the mould, make sure you press it well into the curves on the bottom. It will not just expand to fill them. Learning from my mistake.
3) My top-knot fixing techniques need to be developed. I felt it was not securely attached to the bottom, so it puffed up a bit more than it should have. Or maybe it's okay ?
Pictures attached
re: souschef
re: souschef
Mais elle est belle, ta brioche. I'll make a double recipe of the RLB, then. Caitlin is right, the crumb looks perfect. What flour did you use? Gluten content labeled by any chance? I got some King Arthur Flour bread flour to do this - it's the highest gluten one regularly available - and I believe I saw bread flour mentioned in the (or a) recipe.
re: buttertart
Buttertart, For the 7-inch mould you have, a single recipe will suffice; as I said, what I used is the perfect size for a BaF. I used Robin Hood AP unbleached flour. The gluten content is not labelled. I use it for pretty much everything - cakes, scones, crepes, etc.......all purpose, indeed :) I wonder if Robin Hood and King Arthur are rival companies :)
It's late in the day, but if you like, I'll call the company next Monday and ask about the gluten content. I did not see bread flour mentioned in any of the recipes.
re: souschef
re: Cynsa
Cynsa, thinking about your toasted brioche with butter and cinnamon sugar, I decided to do something similar, but no cinnamon for me, of course. I have chocolate sugar (which I got as a gift from a restaurant in Montreal at the end of a dinner). So that was my breakfast - really yummy.
re: souschef
re: Cynsa
re: Cynsa
Cynsa, eating toasted brioche again, with chocolate sugar. I think that in the future I would just do the chocolate and skip the sugar as I'm not enjoying the gritty feeling of the sugar today.
BTW before you apply the butter make sure it's at room temperature so that it soaks well into the brioche.
re: Cynsa
CYNSA, from the same source I have lemon sugar. Would you put THAT on top of your toasted brioche ? I can't try it right now as the brioche is long gone, and the next one is destined to be stuffed. I need to find something to do with the stuff I cut out of it - maybe toasted and served with Vanilla Swiss Almond ice cream from Haagen Dazs? Or would it be too delicate to toast?
BUTTERTART, I hope your cold is better as it seems to be cramping your baking style, and we can't have that since the challenge deadline is just round the corner.
re: souschef
I just figured out what RLB meant when she said "roll it from the top in three turns":
She does not expect you to make a turn out of a piece of dough that is only 7.5 x 5 inches. What threw me was her saying "roll it from the TOP", but it does make sense - when you are making puff pastry you roll in only one direction - top to bottom or bottom top, but not both. So she does expect you to roll it into a larger rectangle, make a turn, then make 2 more turns in the same way. You could just as easily roll it from the bottom.
re: souschef
re: buttertart
re: buttertart
re: souschef
re: souschef
I believe in deadlines but I fear due to being sick I'm going to have to ask for an extension to the following weekend - last year's deadline was Bastille Day, could it be this one's as well?
We're also having company the weekend of the 9th who I'm sure would be happy to put paid to such a confection.
PS nice to know about RLB, I admire her very mcuh.
In the last few days I made
Maman's Cheese Soufflé Contributed by Jacques Pépin
The explanation of how this souffle came about is worth reading.
I used (good) cheddar instead of the Gruyere. I believe it was probably much richer because of the cheddar.
The next day I served the rest of it COLD. It was even better cold than fresh out of the oven. I wish I'd have taken a photo, but didn't.
In the last few days I made from "Deborah Madison's Vegetarian Cooking for Everyone" her recipe named "Seed Crackers" although seeds were not a big part of this recipe.
It did use whole-wheat pastry flour, which I am not fond of in a cracker, but after about the third day, every ingredient must've melded into the other and it tasted pretty good.
No pictures, sorry. The crackers went pretty fast even though I doubled the recipe to 2 cups flour. They were strong enough in flavor that they could be eaten alone as a snack with afternoon espresso/coffee.
My umpteenth batch of Clotilde's Very Chocolate Cookies: http://www.davidlebovitz.com/2007/09/... My batches of these vary a little, but when they're good, they are among my favorites.
Got my copy of this month's Bon Appetit and in the pouring rain all morning, played in the kitchen. I made their Blackberry Buttermilk Cake and it was so easy and delicious. Just fill the bottom of a sprinform pan with fresh blackberries, sprinkle on a 1/4 cup granulated sugar. Make a simple batter with orange zest and vanilla extract. Bake and invert. Pretty looking cake.
Here's a couple of shots I took.
By request, bringing many Silver Palate oatmean/raisin cookies to a party. I've been making these for years, hard to go back to any other oatmeal cookie.
For a southern dinner party, I made a coconut cake for dessert.
To take to a friend's house this weekend, I baked raspberry-rose cupcakes, with a dollop of rapberry jam mixed with rose water in the center, and more of each to flavor the frosting. The rose flavor was subtle, not perfumey.
Of course some that were not the one I bisected with a knife had the filling all nicely centered. The cupcake paper that just reads as gray is matte silver paper in person.
re: Caitlin McGrath
re: Caitlin McGrath
re: souschef
They were moist. Yes, I'm sure kirsch, or any liqueur that would complement the fruit flavor, would be good. The filling is simply jam with a bit of rose water stirred in - put half the batter in the cupcake cup, spoon in a bit of the filling, spread on the rest of the batter.
I started with this recipe: http://www.myrecipes.com/recipe/straw... and added lemon zest to the cake batter and substituted raspberry jam for the strawberry (inspired by buttertart rhapsodizing on another thread about raspberry-rose sorbet she had at Berthillon in Paris). Instead of the cream cheese frosting with rose water in the recipe, I made the cooked flour-milk type of buttercream (this time I used this recipe roxlet posted where the sugar is cooked with them instead beaten into the butter separately, and liked it: http://chowhound.chow.com/topics/7600... ), and then beat in rose water and a spoonful of raspberry jam to flavor it in place of vanilla.
re: Caitlin McGrath
Half of that Marguerite was cluttering up the fridge (the two glazes subside into one as it sits, by the way, as they obviously would) so I rinsed off the glaze*, cut it up into roughly similar sizes and baked them at 350 deg F. Makes nice biscotti because of the almond paste in it. Have a rotten cold so that's as adventurous as I got this weekend.
*to appease the smoke alarm gods who would have been set off had it burnt...
re: flourgirl
I had never heard of Canal House Cooking. Now I'm intrigued, so I hunted around and found this:
and this:
and, strangely, in my local library a 1992 book entitled Canal House Cookbook, Girl Scouts of Rhode Island. To quell my curiosity, I ordered that one, although I realize it has nothing to do with the one you used above ;-) It seems that the volumes you reference, however, are not available in the library but can be ordered from Canal House for $19.95.
So, flourgirl -- How do you find volume four (Farm Markets and Gardens, for those who don't know, and the one in which the aforementioned berry cobbler appears)? Worth it? Do you cook from it frequently?
Cantaloupes are taking over, can't freeze them or can them so I gut them, mash the flesh smooth, then make quick breads ( like pumpkin or zucchini). It's delicately flavored, a beautiful golden color and goes well with sweet cinnamon butter. It also makes great French toast and solves the overabundance problem.
re: shecrab
re: shecrab
re: shecrab
Could I trouble you to post the recipe you use as a guideline for the cantaloupe bread? It sounds light. I tried a strawberry bread a couple of weeks back and I was utterly disappointed and couldn't even serve any (too too heavy). I would like to try this, though. Seems like the subtle flavors would be just right for breakfast or an afternoon snack with the cool island breezes floating around...
Greek "pita" but it didn't come out as I had hoped. I used this recipe: http://www.georgefamily.net/cookbook/...
Mine was a little sweet and not soft enough, even when I cooked it less than indicated. I tried both on a cookie sheet and directly on my pizza stone. If anyone makes a greek flatbread that they love, I'd appreciate any tips.
I made a Raspberry and Blueberry Crisp with some fresh fruit that needed used and some frozen blueberry's. from AllRecipes.com. The only tweak is i just used the two berries but made sure it added up to 4 1/2 cups
1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Hey you happy fellow bakers, here it is July 1st and so here we go with our new thread...
re: burgeoningfoodie
re: burgeoningfoodie
I don't know if I posted my endeavors on the black cherry clafouti
The recipe is in the book
It is excellent.
I thought the fact that one can remove the seeds (or not) was pretty remarkable. Mine were seeded.