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September 2012 COTM My Calabria: Vegetables, The Calabrian Pantry, Desserts
Please post your reports here for these dishes:
Vegetables…..233 - 268
The Calabrian Pantry…..269 - 310
Desserts…..311 - 360
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Please check to see if the recipe you're reviewing already has a report. If so, reply to that post. That will help to keep order in the thread.
I originally posted this elsewhere when I made the dish but thought I'd re-post here now:
Funghi con Pomodoro – p. 254
Tomatoes and wild mushrooms are abundant at our local market so this dish seemed like the perfect accompaniment to our grilled steak. I used chilli flakes vs the whole dry chilli and a mix of cherry tomatoes and chopped zebras. I also added some chopped garlic. This was a simple dish but the flavours were big and bold. We'll definitely have this again. High heat cooking ensured the mushrooms stayed dry and caramelized. Delicious! I also grilled some panini that I'd spread with the lovely basil compound butter from FWAD.
"Peaches" with Pastry Cream p. 333
These were not hard to do, but time will be consumed. I was afraid shaping the cookies would be tricky, but two slightly flattened spheres do the trick.
The dough is butter, flour, sugar, milk, eggs, baking powder -- and lemon zest makes a nice hint/scent of fruit. The cookie is of course soft when warm, and you excavate a little hollow in each one -- pastry cream will go inside. (This isn't hard to do and goes pretty fast.) They do firm up when cool, but aren't crisp or brittle like shortbread.
The pastry cream is milk, more lemon zest, egg yolks, sugar, and flour. Lemon-peel-steeped milk is combined with well-whisked sugar and yolks, thickened with flour, cooked 'til thick enough to hold its own. When cool, the pastry cream fills the hollows you've carved and sticks two cookies together.
Then you paint, with a pastry brush and colored rum, each "peach".
The book also suggests using maraschino liqueur (which is clear), and peach schnapps.
It took more food coloring than I thought it would (red and yellow) to color a small amount of rum. But YMMV -- proceed with caution! This painting is messy -- my silicone pastry brush just slopped liquid, it didn't really *brush*. But in no time I had some orangey balls. Let them dry just a minute or so, to soak in the booze, and roll in sugar to mimic peach fuzz.
Below, a branchlet from my backyard peach tree and a plate of these Pesche con Crema -- can you tell which is which? :)
re: blue room
First of all br, the peaches from your yard look stunning! I'm so craving one...picture perfect peaches! Your cookies look amazing and I wish I could reach into the screen and have one right now! Alas, I don't think I'll be making these but I really enjoyed reading your post and wish someone would make these for me!!
re: blue room
re: blue room
re: blue room
re: LulusMom
They are sweet and gently lemony, even more gently boozy. To eat, you pick one up, twist, then you have one half in each hand. Lick the pastry cream off or just bite into the cookie -- your choice. Actually, I've googled other recipes for the same since making them, and some people mix chopped nuts and chocolate to fill the "pit" hollow. When I was making them I was thinking how almost anything could provide the flavor, inside and out. As they are now though, a mild flavor.
re: blue room
Parmigiana di Melanzane (Eggplant Parmigiana with Fresh Ricotta), p. 252
The author explains in the headnote how this is a much lighter version of this dish than is traditional. The eggplant is cut crosswise into rounds, salted, brushed with oil, and baked for 10 minutes per side. Then it is layered in a baking dish with the quick tomato sauce from p. 53, whole milk ricotta, and grated pecorino or or Parmigiano cheese. In the headnotes, the author states a preference for pecorino here, so that is what I used. It makes the recipe title a misnomer, but so be it.
This dish is so simple, but absolutely delicious. The simple tomato sauce deserves a post of it's own, so I'll give it one, but for now I'll just say the the bright, pure tomato flavor of that sauce was a perfect foil to the creamy ricotta. The eggplant softened up beautifully without being greasy or soggy. And the pecorino was, I'm convinced, the right choice, being a brighter, tangier flavor than Parmigiano.
re: MelMM
That's so funny Mel, not only did we both cook this on the same day but we must have been posting about it at the EXACT SAME TIME!!! LOL!!
Glad you had the same reaction to it that we did...absolutely delicious!!
ETA: I'm deleting my original post and re-posting under your review.
re: Breadcrumbs
re: MelMM
Very funny isn't it Mel? I've asked the mods to delete what's left of my original post...for some reason it's not letting me delete the photos.
I was eyeing the zucchini parm recipe in the book but I feel like I'd prefer to roast or grill the zucchini vs fry it since this technique worked so well. We'll see.
re: MelMM
Parmigiana di Melanzane – Eggplant Parmigiana with Fresh Ricotta – p. 252
This is a wonderful version of one of my absolute favourite Italian dishes. The author is quick to point out that this recipe is not a traditional Calabrese preparation in that the sliced soppressata and hard boiled eggs are omitted and the Caciocavallo cheese is replaced w fresh ricotta. Feeling the traditional dish was too rich for her palate, the author adapted a recipe for a dish she enjoyed at a restaurant in Scalea. Though she notes that the Calabrese normally fry the eggplant slices (as did I up until now), in her version the eggplant is roasted or grilled.
Preparation is very straightforward and, if you have the Quick Tomato Sauce on hand (recipe p. 53) then you'll have very few ingredients to work with as you pull this together. Eggplants are sliced and placed on a parchment lined baking sheet then brushed w evoo and dusted w kosher salt before roasting @ 400° until lightly browned and tender. Though the author suggests this will take approx 20 mins, it took 30 in my case. While my eggplant were getting soft, they weren't browning and next time I make this I may use convection to see if that helps dissipate some of the steam and shortens the process.
Slices of cooked eggplant are placed atop a thin layer of tomato sauce in a baking dish. Eggplant is then topped w more tomato sauce, grated pecorino and dollops of fresh ricotta. This process is repeated and if all goes well you'll end w a layer of eggplant which you'll top w a final layer of sauce. In my case, things didn't quite work out that way. I would have needed to use a smaller pan to have more layers however, if that were the case, the recommended 2.5" deep pan would have been inadequate as my rectangular pan was that depth and my ingredients almost filled the pan. I ended up spreading the final (small amount) of sauce atop a cheese layer and popped the dish in the oven to bake. RC recommends 30 mins @ 400° however mine took about 45 mins.
I did make one slight adaptation on the recommended ingredients. I had approx ¾ cup of grated mozzarella on hand so I sprinkled it in with the cheese layers to use it up.
This was exceptional and one of the best eggplant Parmesan dishes I can recall making. mr bc, a confirmed eggplant-hater said he "loved" this dish and felt it was just as good as his favourite lasagna. I couldn't have been happier!! I can't wait to make this again w grilled eggplant, I'll bet that will be spectacular.
Quick Tomato Sauce review & photo posted here: http://chowhound.chow.com/topics/8661...
re: Breadcrumbs
It is so heartening to hear you say Mr. Breadcrumbs hates eggplant, loves this. Every time I cook eggplant I'm appalled at the oil -- but this way maybe will work. And of course the rest of it looks delicious. I now have rennet and (plastic) basket molds at the ready for my homemade ricotta too. Probably next week.
re: Breadcrumbs
Parmigiana di Melanzane, p. 252
If not for all the raves here, I'd likely not have tried this: I got my husband to eat (and learn to love) eggplant with eggplant parmigiana--the one that involves breading and frying slices (that absorb tons of OO) and lots of mozzarella (not to mention a fair amount of work). In fact, he always asks for it (AND Veal Parm!) for his birthday, so I was a little afraid to mess with one of his favorites. Add to that that he's not overly fond of ricotta in baked dishes and that I'd once tried baking eggplant EP and ended up with chewy, dried out slices.
Clearly, my technique had been all wrong. I loved the way these slices worked in the finished dish. They were creamy, and my husband didn't even realize they weren't fried. I doubt I'll go back to frying (though I did miss--just a tad--the breadcrumbs).
I made about 1/3 the recipe, using the Quick Tomato Sauce (p. 53), and 1 lb of eggplant; because of the size of my baking dish, I ended up with only three layers. I used a goat milk ricotta from one of my favorite FM vendors, as it was all he had, but he assured me that it was mild tasting (and it was), and a good pecorino romano. Although the initial eggplant baking/browning took longer than the recipe suggests (30-35 minutes in my case), I baked the completed dish for the recommeneded 30 minutes, and it was perfect. We ate this with some grilled sweet Italian sausage, asparagus, and a little cucumber, grape tomato, and onion salad..
Once again, COTM reports force me out of my comfort zone. We both loved this lighter, less labor-intensive version; DH said he'd gladly settle for it any time--but also said he wouldn't mind if I added a little mozzarella next time.
re: nomadchowwoman
ncw I love that this worked so well for you and know exactly what you mean about the impact of the COTM on your cooking. Tonight I made a COTM dish I'd never have noticed had it not been for the buzz here. Also, what a beautiful baking dish...will you tell us more about it? (aside from cookbooks, I also have a bit of a thing for kitchenware...go figure!!)
re: Breadcrumbs
Yes, it's funny about COTM--I've had this cookbook a while, and not much in it interested me until this month. Although I haven't had as much time for cooking, I've got several recipes marked after reading all the reports.
And I may as well 'fess up--kitchenware is my other addiction too. This particular dish is something I picked up on the clearance shelf at TJMaxx a few years ago (a place I try to stay out of as I can always find something for the kitchen that is such a bargain, you know?). I love the color and the scalloped edges, but what I really love is the size--perfect when I'm cooking for two.
re: nomadchowwoman
Here in Canada we have Winners which is a TJX Company and the TJMaxx counterpart here. We also have HomeSense vs HomeGoods and like you, I try to avoid them as inevitably I end up coming home w some item I just can't pass up and don't have any space for! I love that dish, it's beautiful!
re: MelMM
I am attempting this dish as I type, sauce is on the stove and eggplant is in the oven.
I do not, unfortunately, have the book yet!
You and breadcrumbs gave such great descriptions earlier that I felt compelled to wing it.
Any advice or proportions you think I need would be most appreciative.
It smells good in here already, even though it's hot as heck. Oh well, laboring on labor days to make up for all those days of vacation!
re: rabaja
rabaja kudos to you! 1/4 cup of sauce on the bottom of your 2 - 2.5 L. baking pan (at least 2.5" deep). eggplant layer next, don't overlap (according to the book) top w 1/2 c. sauce then 2 tbsp pecorino then approx 2/3c ricotta in small evenly spaced dollops. Repeat 2 more times but don't sweat it if you can't...see my post. finish w 2tbsp pecorino. Bake until bubbly hot and the author says to rest for 30 mins...which I did. We just had leftovers tonight and it was even better than day 1...buon appetito rabaja...let us know how it turns out.
re: Breadcrumbs
re: Breadcrumbs
Parmigiana di Melanzane
Ok, we loved this dish. It was so simple and delicious, and it just sang out End of Summer. Using produce from our own garden was icing on the cake.
I'd harvested almost 11 lbs. of tomatoes yesterday morning, so I made a triple batch of sauce. It was a mixture of Early Girls and Heirlooms, which yielded a slightly watery sauce, but I cooked it down a little more at the end and it had a nice body when all was said and done. Loved how simple the ingredients were, and I used great restraint with my garlic and basil leaves, although I decided to put the sauce through my food mill when it had cooled some, so the garlic was pureed in.
-I just couldn't throw away the juice from my tomatoes after peeling them, but I wanted to get rid of the seeds, so this was my compromise. I now have almost 4quarts of tomato sauce in my fridge and freezer, with really very little effort.
I guessed on the amount of eggplant to roast, and didn't really end up with quite enough to make three even layers in the parmigiana, but almost. I sliced up a rosa bianca and a traditional globe and oiled them on one side and roasted at 400 on a rack, so no turning. They got nice and tender and brown. Love the no-frying required in this recipe.
Once I had my sauce and eggplant it was smooth sailing, thanks to Breadcrumbs quick response. I ladled and layered and dolloped and sprinkled, filling my almost 2 qt. gratin easily. I used a sheeps milk ricotta and the suggested pecorino.
Into the oven for 40 minutes, gave it an extra long rest while we cleaned up a painting project. -that is a testimony to how easy this dish was to put together. I made the sauce and the completed dish after painting my living room. Take-out was not ordered. Woot!
It was very well received, but I don't think it would have been a replacement for a meat dish with my husband. We grilled pork chops and had those with the parmigiana and sautéed spinach. Maybe one generous serving leftover, but that's only because I started with only two eggplant. Next time I'd double that, though they were home grown so probably smaller than what you may find in the market.
Looking forward to getting this book from the library soon, and again, a great big Thank You to Breadcrumbs!
re: rabaja
re: rabaja
I think using a food mill instead of seeding tomatoes is a very classic Italian technique... at my friend Sly's cooking school in Puglia, this week is 'tomato sauce week', when they put up all the tomatoes for a YEARS worth of sauce.
They do it like that, cauldron's and cauldrons of roma tomatoes cooked with just a bit of bay leaf, garlic and one sprig of thyme and oregano per giant pot. All goes through a food mill (big industrial version that travels on a truck from house to house doing this for all the Italian ladies in the area), then put up in bottles saved all year... usually they do over 600 bottles during this week at his school!
Glad you like this way of making eggplant parm. I do it this way always - but usually grill my eggplant. So light, easy to digest, and as good as lasagna with less calories and carbs.
re: MelMM
Parmigiana di Melanzane (Eggplant Parmigiana with Fresh Ricotta) p. 252
I have not had this dish since I was in my teens. In the version I knew, the eggplant was deep-fried in breadcrumbs and then layered with a heavy tomato sauce with lots of mozzarella cheese. I've always loved eggplant (especially tempura), but eggplant parmesan (the way I knew it) was never a favorite. Based on the reviews and having a lonely eggplant in the fridge, I decided to give it a try and am glad I did. Tender eggplant, bright tomato sauce, and creamy ricotta make for a delightful combination of flavors. Uncomplicated and tasty. I hope to try the zucchini version, but plan to oven roast the zucchini instead of fry.
re: MelMM
Another rave for the eggplant parm. I didn't have a good sized casserole dish so I made two small ones, but I was able to achieve the correct number of layers in both. I also had to Bake the dish for longer than 30 minutes as my oven is slow, and so the top dried up a bit. I was wishing for a bit more sauce. Still it was absolutely delicious. I used her quick tomato sauce and fresh ricotta from joes dairy in NYC and pecorino Romano for the hard cheese, and the flavors went incredibly well with the eggplant. My favorite thing about this dish was the roasted eggplant. Usually this dish is so heavy with fried eggplant or, worse, breaded and fried eggplant. Ioved the lightness that roasting imparted, and I think grilled would be even better, but I don't have a grill.
re: Westminstress
Yet another rave for the eggplant parm! I made the quick tomato sauce following the recipe exactly but had to cheat a little on this one.
I decided to make this spur of the moment after dinner. I had the tomato sauce, pecorino and eggplant, but no ricotta. Since I was home alone with my 3 little kiddies (already bathed and in jammies) so going to the store is out of the question. So substitution was a necessity. I subbed full fat cottage cheese. I am slightly embarrassed to say I don't think I've ever had fresh ricotta so not sure how far off this sub is. Happy to say the eggplant was great!
I must say, I was not too excited by the idea of My Calabria. Library didn't have it and I didn't buy the book because it just didn't grab me. But if the Sugo di pomodoro and this recipe are any indication, I just might have to buy this book.
re: greeneggsnham
I think that sounds like a great sub, as I almost always have cottage cheese, but ricotta, not so much (the one I buy spoils so quickly!).
Did it curdle at all, or just melt like the ricotta would? I can see how this would be lighter on the waistline, as well.
Very impressed you had the energy to do this in the evening, after the three kiddies were bathed and in jammies...tires me out just thinking about it!
re: rabaja
It mainly melted although, if looking for them, you could see a few individual "curds." It mainly integrated into the dish and just added a little creaminess without standing out as an individual element on its own.
Yes, the fact that I could do it after bath is a testament to how easy the dish is once you have the sauce made!
re: MelMM
Parmigiana di Melanzane (Eggplant Parmigiana with Fresh Ricotta), p. 252
Except I made it with zucchini, because I had that from the farmers' market. I made a half recipe, roasting the zucchini. It ended up being a small dish, though I did make four layers of zucchini - roasted it until browned and tender, it loses a lot of volume! I prepared the various components - sauce (for which I used Pomi tomatoes), zucchini, ricotta (which I made) - the day before, so all I had to do yesterday was grate the pecorino and assemble the dish before putting it in the oven.
I thought the dish was good, but I wasn't blown away by it. I offer this with a grain of salt (and am taking it that way for myself!) because, obviously I didn't quite do it as intended. I definitely will try it with eggplant (which I love) sometime.
Sun dried zucchini - Calabrian Pantry
As I mentioned earlier, I am having trouble being motivated by this book. Having said this, I really like the pantry section. I went to the Farmer's Market yesterday and I am going to attempt the sun dried zucchini this week. If all goes well, I will use it as a topping on crostini and report back on both this weekend. Wish me luck!
Blue Room, I am so glad to see you made the peaches with pastry cream. They looked so pretty I tabbed them myself. I don't think I'll get around to making them, but they are quite beautiful and I really wanted to see how they came out. Thank you for allowing me to live vicariously through your post.
Ciambotta (Southern Italy's Summer Vegetable Stew) half recipe p. 244
This was a great way to enjoy the summer's bounty. Eggplant, zucchini, bell peppers, and Yukon Gold potatoes are cut into similar size pieces and cooked separately. The eggplant is fried (this is the one thing I would change. Although it turned out delicious, I think sautéing them like the other vegetables would be better). Once all of the vegetables are sautéed and set aside, one cooks the onions and garlic until soft, then adds basil and peeled, seeded and diced tomatoes and cooks until softened. Then all of the cooked vegetables are added and simmered for 5 minutes to let the flavors meld. Rest 30 minutes before serving.
The addition of the potatoes makes it a hearty dish. Even though it takes longer to cook the vegetables separately, I think the results are worth it- each vegetable is perfectly cooked. The ciambotta tastes better the longer it rests- to test the theory, I've eaten a forkful every time I walked by the kitchen. Can't wait to try it tomorrow.
re: BigSal
re: BigSal
Ciambotta, p. 244
Gave this a try too, and enjoyed it very much! My potatoes were the thin-skinned red ones, but everything else by the book. I agree with Big Sal that separate cooking for the various vegetables is a must. I could tell as I did this that it was a good idea. The end result is a fine dish. Eggplant took in a little too much olive oil, but that's due to my lack of eggplant expertise.
I'd make this again, and more of it, any summertime!
re: BigSal
Ciambotta, Southern Italy's Summer Vegetable Stew, Pg. 244
Of all the ways to cook and enjoy Summer's bounty Ciambotta, or Giambotta, has been one my favorites over the years. Originally I planned to halve the recipe but when I found out there would be yet more zucchini, peppers, tomatoes, and eggplant in today's CSA I knew I had better use up those that were in the fridge before adding more. To make way for the CSA I included a few vegetables not in the recipe: 1 large green bell and half an unidentified long slim, green, HOT pepper thus eliminating the need for red pepper flakes or so I thought); 2 almost over the hill carrots peeled and chopped, 2 small patty pan squash, and 1 small Summer squash. Since there were no YG potatoes in the pantry I used a couple of scoops of cooked orecchetti. I sauted the eggplant chunks like the other vegetables (saved time tho I did have a thought about roasting them). As you can imagine this made an enormous pot of ciambotta.... I used a 4 qt. Dutch oven instead of the recommended non-stick skillet.
Each spoonful held perfectly cooked vegetables, well flavored with piquant sauce. After tasting G added a pinch more RPF, salt and black pepper. Sometimes I grate either Parmigiano or Romano over top but didn't do it this time. The dish was served with grilled crusty Italian bread. I'll be making variations of this theme all Autumn and Winter long adding various beans and such.
re: BigSal
Parmigiana di Zucchine (Baked Zucchini Layered with Tomato, Mozzarella, and Parmigiano-Reggiano), p. 250
The vegetable dishes in this book really appeal to me. Last night, I did this zucchini. For this dish, lengthwise strips of zucchini are fried in olive oil, then layed in a baking dish with the already-lauded tomato sauce from p. 52, fresh basil, fresh mozzarella or caciocavalo (mozzarella in my case), and Parmigiano-Reggiano cheese. Frying the zucchini in a generous amount of olive oil did not result in a greasy dish at all, so don't hesitate to go for it with the oil. That said, I'm pretty sure a grilled version would be great as well. This was really good. If this were a recipe competition, which it thankfully is not, I might give the edge to the delicious eggplant dish, which is surprising, since I like zucchini better than eggplant. But this is really, very good. So far everything from this book is a winner. The author's palate seems to mesh with mine, and I really like her recipe writing style.
re: MelMM
re: MelMM
Mmm Mel, great to learn this was a hit. I bought the zucchini but thought the dish was too similar to the eggplant to serve the following night so I'm saving this for the weekend. So great to know it was a hit and I agree w you about the book and the author, I'm loving this COTM.
re: MelMM
re: MelMM
Parmigiana di Zucchine
I chose to make this dish for lunch today, as I had some leftover tomato sauce hanging around in the fridge, just enough for a half recipe. I also used up what was probably the last zucchini of the season from my garden (sob!). I don't think I could have found a better recipe for its sendoff. This dish really just blew me away. Such simple, pure flavours. If I were to cave and buy this book, it would be because of the parmigiana di zucchine. I will eagerly await next years zucchini haul instead of fearing it, because this will be in my repertoire.
re: MelMM
Parmigiana di Zucchine – Baked Zucchini Layered with Tomato, Mozzarella, and Parmigiano-Reggiano – p. 250
We really enjoyed this dish. Big thanks to Mel for doing such a good job of reporting how this all comes together. All that's left for me to share are our impressions and, modifications.
As I mentioned when Mel posted, I picked up zucchini for this dish last weekend but after making the eggplant parmigiana, I thought this would be too similar so I postponed making it until this weekend. Unfortunately my zucchini didn't read my post and one of them didn't make it through the week. Since neither mr bc or I wanted to make a trip to a farm stand, I decided to make this dish w 2/3 zucchini and 1/3 eggplant. Since we were so delighted with the roasting method of cooking eggplant last week, I decided to roast these veggies as well vs frying. This was quick, easy and virtually mess free (I used parchment too).
As was the case w the eggplant dish, I wasn't able to add as many layers of vegetables as the book suggests so I finished w veggies topped w a little cheese, basil and what was left of the sauce.
This was another hit and once again, my vegetable-averse mr bc proclaimed that he loved the dinner. He said he'd have this anytime. I'd highly recommend this dish.
re: MelMM
Parmigiana di Zucchini made like the eggplant dish... well I really bastardized these two dishes, but the end result was delicious. I had a giant zuchetta (tromboncino) from my mother's garden to cook, and some lovely fresh ricotta, so I dove right in on this without opening the cookbook first. salted, washed and dried the sliced zucchini then diverged - I brushed it with oil and baked it in the oven until tender and starting to turn golden. Then layered it with some simple tomato sauce I had made last weekend - pureed tomatoes from s. jersey cooked until thickened with a little olive oil and a piece of garlic clove. layering also included the fresh ricotta, a bit of fresh mozzarella and the parmesan. Baked for about 40 min and it was delicous. Cant beat these combinations even if they are mixed up a bit. I liked the lightness of this dish without the heavy breading (of course I love that too)
re: MelMM
Made this one tonight, along with one of the swordfish recipes. Loved, loved, loved it. Of course, I'm a sucker for anything with that much cheese! My zucchini didn't do well this summer - too hot, I think. But I got some great ingredients from the market.
I don't think I'll fry the zucchini next time - they weren't oily, but I'd still like to try it baked. I did make the tomato sauce from the book as well. I put just a little bit of dried red pepper flakes that gave it a nice kick. This was fresh and delicious.
I thought this might be my last recipe from the book, but the old man is OBSESSED with her Sagne Chine - Calabrian style Lasagne - so that might make the dinner menu for tomorrow. Santa better put this book in my stocking, because there are so many recipes I still want to try...
Candied orange peels
p. 308 or here http://www.calabriafromscratch.com/?p...
I had a go at making these, the recipe is quite straightforward and easy. It took me ages to neatly cut the pith off the orange peels, but I would probably get faster with practice. I tasted a piece of orange peel that I'd cut off with the pith and it didn't seem bitter to me, so I think next time I might stop after blanching the peels three times. My oven has a "defrost" function, which just circulates air with no heat and I used that to dry them overnight.
They turned out quite well, they taste nice and look pretty much like her picture. I'm not sure what I'll use them all for though.
re: ecclescake
re: ecclescake
re: ecclescake
re: ecclescake
I'm just reporting back to say that I kept the peels in an air tight container in the cupboard. This morning (over a year after making them) there were four strips left. They did not get mouldy or otherwise go bad, however they were very dry and not so great to eat.
Were I to want to store the peels for a year or more I would probably freeze them as Rosetta recommends. They were fine for several months just in the pantry though, the last time I remember using them was the end of May (8 months after making them) and they were still fine then.
Baked Ricotta-Stuffed Zucchini (p.246)
Had some ricotta cheese left so this recipe stepped up to be tried first. I've done stuffed artichokes with breadcrumbs, etc. but never have tried a ricotta stuffing. This was mild but wonderfully flavored and tender. I ended up taking the remainder for lunch the next day and had to reserve a share for myself before my co-workers almost sampled my lunch to oblivion.
re: artichokeenvy
re: artichokeenvy
Baked Ricotta-Stuffed Zucchini, p. 246
I agree with artichokeenvy, who made this and found it "...mild but wonderfully..."! It takes smallish squashes and onions and garlic, also parsley and breadcrumbs and ricotta of course. Pecorino and pepper, salt and an egg. Pulp scraped from the zucchini is mixed and cooked (in olive oil) with the vegetables and breadcrumbs. Off heat, add pecorino and and egg and ricotta, season to taste, and stuff into salted zucchini shells. Bake and enjoy. Since it is a mild dish, tomato sauce is a nice addition, and I happened to have some of the page 53 (also wonderfully) sauce.
re: artichokeenvy
re: artichokeenvy
Baked Ricotta-Stuffed Zucchini, p. 246
First of all, artichokeenvy and blueroom thank-you for your posts about this recipe. I have no idea why I missed it on my first pass of the book. This is exactly the type of recipe that appeals here at casa bc yet somehow I missed it. blueroom thanks too for the motivation to search beyond my usual farm market vendors in quest of more attractive zucchini (vs the dachshund-sized ones I've been getting of late!!).
We loved this dish. I used 3 zucchini that would have been about 1.5lbs combined if I had to guess. I worried that the vegetable mixture would be too moist so I doubled the amount of fresh breadcrumbs. Because I am trying to use up all my fresh basil before frost sets in, I also added about 2 tbsp of julienned opal basil to the mix. I baked these in my toaster oven and they needed an extra 7 mins to brown as described. The "stuffing" is light, airy and creamy and its mild flavours allowed the zucchini to be the star of this dish. Tonight we served it straight-up. Tomorrow I think I'll take a cue from blueroom and serve some of the book's tomato sauce on the side. Lovely dish. A big hit here.
Pure Licorice Ice Cream, p. 349
"Come and welcome, pass by and no offense." I know that some people really really don't like licorice. The pure licorice used in this ice cream is intense, I sure don't suck on it for pleasure, but melted in milk and combined with egg, sugar, and cream -- a rich treat.
You whack the licorice nuggets with a hammer to make them dissolve easily. (They're *very* dark brown actually, not black.) Dissolve in hot milk. Beat (hand mixer) egg yolks with sugar until light yellow and very thick. Beat in the licorice milk slowly, and cook. Cool a bit, stir in (lots of) cream, and refrigerate 'til completely chilled. Now it's ready for the ice cream maker.
Unusual dessert after an adventurous dinner, maybe?
Melanzane all'Insalata (Eggplant with Garlic, Mint and Hot Peppers), p. 237
These are easy to make with the right eggplants. I found white eggplants at the farmers market that were the perfect shape and size. I had 18, which weighed just under 3 1/2 lbs. (The recipe calls for about 15 for three lbs.) You definitely want slender eggplants so the marinade will be absorbed throughout the entire interior. I used spearmint I'm growing outside in a big pot. The mint adds a subtle, but interesting nuance to the dish. I did wind up with some blue-green garlic slices from the action of the vinegar on the garlic. It's not harmful, but it does look rather bizarre. After a day, the eggplants are ready to eat, but they are better after two to three days in the marinade. I turned them over each morning and spooned some of the liquid over them.
This is probably not the recipe from My Calabria that will most wow you, but it's still a nice way to enjoy eggplant. I especially like the fact that the pickling is mild enough to let the flavor of the vegetable shine through, unlike pickled vegetables made with many other recipes, where the brine is so overpowering that it's all that one can taste.
Calabrian-style Tomato and Red Onion Salad (http://www.calabriafromscratch.com/?p...
We all loved this. So simple but really flavorful and good. Slice a red onion into thin strips and soak in cold water. Cut up tomatoes and add 2 thinly sliced garlic cloves, some dried oregano, 1 small sliced hot pepper, salt and olive oil. Drain and add the onions. Let sit. Wonderful, and we'll surely be making this again.
re: LulusMom
Insalata di Pomodori e Cipolle Calabrese
Salad of Tomato and Red Onion from Calabria
This was a perfect accompaniment for the Batali turkey meatballs and fried potatoes with sweet peppers from My Calabria that we made last night. Thanks to LLM for reporting it. Easy and simple with super flavors using the tomatoes, onions and garlic from our CSA. Instead of soaking the sliced onions in water though, I used Bragg's apple cider vinegar. Recipe link in LulusMom's title above. .
Patate Fritte con Peperoni, Pg. 262
Crisp Fried Potatoes and Sweet Peppers
This is such a homey Italian dish. When frying the peppers the kitchen smelled like my grandmother's kitchen. So many memories. Just two garden vegetables from my CSA farm with seasonings of red pepper flakes, salt, garlic and EVOO. I used 4 sweet and tender cubanelles, an alternative to green bells, and a large unpeeled russet potato. Quite enough for 2 people.
Remove the ribs and seeds from the peppers. Slice in half crosswise then in 3/4" strips. Heat olive oil in a non-stick skillet and add sliced garlic, red pepper flakes, and the peppers. Turn the peppers in the oil then fry, stirring, till the peppers are soft... about 10-ish minutes. Remove from skillet, season with salt, set aside. Put the potatoes in the pan, there should be enough oil left, season with salt and fry till golden and crisp. Some of the slices will clump and that's OK... they will be crisp on the outside but soft and luscious inside. This should take about 10 minutes. Add back the peppers, stir to combine and for the flavors to meld. Taste for seasoning, adjust if necessary and serve.
Really really nice dish. It went well with turkey meatballs from Molto Italiano and the tomato and onion salad from Rosetta Constantino's website. Yums all around.
re: Gio
Gio, are these the right meatballs -- ?
re: blue room
re: Gio
ETA: Here's my report from the Meatball Dish of the Month...
re: Gio
Mushrooms Preserved in Oil with Hot Peppers, Wild Fennel [just seeds], and Garlic -- p. 283
I started these about 2 weeks ago. Since I'm not set up to do canning I was glad to see this simpler way to do "preserves". These must be refrigerated, though, and last "up to 6 months," not indefinitely.
The recipe calls for 5 pounds of mushrooms, but I thought one pound would be plenty to try out the recipe. Well one pound shrinks down to practically nothing, and I had to use only 20% of each ingredient, so a very small batch resulted!
After slicing and cleaning, salt (kosher) the mushrooms to draw out water. Then simmer in white wine vinegar until tender (just minutes) and then press and drain for about 15 minutes. Dry at room temperature, uncrowded on a very absorbent surface (towel + cardboard) for 24 hours.
My light mushrooms were very dark after this -- I don't know why the ones pictured in the book are still white in the jar.
The seasoning for these mushrooms is delectable! I crushed fennel seeds to add to the red pepper, garlic, and oilve oil. After marinating at room temp for 2 days then it goes into the refrigerator, covered in oil. Wait 2 weeks to enjoy. I did not wait the 2 weeks -- I kept sampling, it was delicious the first day, no one would be able to stop sampling.
Pictured is the last of it, not quite 2 weeks old -- I should have put it on bread rather than toast -- the toast flavor crowded the recipe flavor, didn't absorb the oil as well. Highly recommended--sort of a hassle, but so good! The green is just parsley, not in recipe..
Cavolo Cappuccio con Pepe Nero (Braised Cabbage w/Pancetta and Black Pepper), p. 267
I always love Savoy cabbage, so when I spotted it at WF, I remembered this recipe and decided to give it a whirl last night.
You prep the cabbage by halving, coring, and cutting it into 1-inch (or thereabout) strips and then cooking that in boiling water for about three minutes. Scoop out 1 cup of the cooking water before draining it. While cabbage is draining, add 2 T OO to a large, hot skillet, then 3 oz chopped pancetta, and cook until it "softens," but isn't browning yet. Add 2 garlic cloves (that have been peeled and halved), and cook for another minute or so. At this point, the drained cabbage, 1/2 tsp kosher salt, and the reserved cooking water are added to the pan, to braise until "the liquid evaporates and the cabbage starts to glaze a bit, about 10 minutes."
It actually took about 20 minutes for my cabbage to dry out, and it never did develop the "glaze," which no doubt would have added some flavor. Not that this was flavorless--I added a lot of freshly ground black pepper, and it was good, just not great. I couldn't help thinking that it wouldn't have hurt to brown the pancetta a bit and that there was too much moisture involved for the cabbage to develop a glaze before cooking away to nothing. (This cooked down so much that we ate the whole head at one sitting--and the portions weren't extravagant.) Even as was, it proved a lovely side for braised pork chops and a few mushroom ravioli.
I might try this again, but think I would brown the pancetta, and I'd probably slice the garlic to enhance its potency and decrease the amount of water for the braise.
Peperoni Fritti (nope, grilled) con Acciughe, Whole Fried Sweet Peppers w/ Anchovies, pg. 241
Removing my tags to get the book ready to return to the library and there were several recipes I'd wanted to try but didn't get to...that's always the way, isn't it? But anyway, this simple little stuffed pepper was to easy to pass up, especially as I had just the right kind of peppers. But frying wasn't on last nights agenda, the grill on the other hand was already in use. So, per the recipe I cored a sweet red Italian pepper, stuffed an anchovy filet into the pepper, but then instead of frying it, I grilled it. Once cooked, I peeled the skin off, sliced them into serving pieces and drizzled with a little evoo. I thought they made a very nice little relish/side, and I enjoyed the anchovy saltiness playing on the sweet pepper flavor, Mr. QN was less impressed, but then he doesn't love sweet peppers as much as I do anyway.


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Jason Spezza Sweepstakes Turns Ugly
It's safe to say that Draft Weekend in Philadelphia did not go the way the Ottawa Senators were hoping it would. Despite all the rumours and speculation suggesting otherwise, Jason Spezza is still a
Day Two of the NHL Entry Draft
(UPDATE 1:20 PM)- After swinging a pick for pick deal with the Winnipeg Jets, the Sens made consecutive picks at 189 and 190. With the 189th they grabbed Kelly Summers from the Carleton Place
Draft Day Has Arrived
(UPDATE 2:20 PM)- With Ryan Kesler on the move, things should heat up on the Jason Spezza front. The offers will still have to improve but now Spezza becomes the primary trade target on
Gryba Signs, Murray Meets with Media in Philadelphia
(UPDATE 5:43 PM)- Couple others bits of news to pass along. The Senators have also signed RFA forward Cole Schneider. And in St. Louis, the Blues have signed forward Patrick Berglund to a 3
Navigating the Jason Spezza Sweepstakes
(UPDATE 12:28 PM)- With one tweet from Bob McKenzie, it seems like the Jason Spezza Sweepstakes have kicked into high gear. This tweet almost seems like an intentional leak of sorts from the Sens'
The Next Captain of the Ottawa Senators
When the Ottawa Senators trade Jason Spezza later this week (or perhaps in early July), they'll have a vacancy at the most important leadership position on the hockey team. For the second straight summer,
NHL Off Season Ramps Up This Week
The NHL's off season is about to kick into high gear. It's going to be a busy week beginning with the Awards on Tuesday, the opening of the free agency negotiation window on Wednesday,
NHL Releases Regular Season Schedule
The NHL off season hasn't even kicked into high gear yet and we already have the next season to look forward to. Today, the NHL released the schedule for the 2014/2015 season. The Ottawa
Blues the Favourite in Spezza Sweepstakes
You sort of get the sense that the St. Louis Blues have been the favourites all along. And according to a contact I spoke with last night, they remain at the front of the
Murray Speaks Ahead of the Draft (Hoffman Signs)
(UPDATE 10:05 AM)- A signing to pass along from this morning's media availability. Restricted free agent forward Mike Hoffman has come to terms with the Senators on a one year, two way deal. A

subset: commoncrawl


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Dunlop has announced the signing of 23 year old American player Tim Smyczek. The Milwaukee native turned pro in 2006 and has steadily moved up the rankings with wins at the ATP Challenger and ATP World Tour levels.
Last week, Smyczek used his Biomimetic 300 Tour at the 2011 USTA French Open Wild Card Playoffs in Boca Raton and emerged the winner, earning a wild card into next month's French Open. Smyczek snared a 6-7(4), 6-4, 6-3, ÂÂÂ6-2 win over Donald Young.
Smyczek, who trains at the Saddlebrook Resort in Tampa, will make his second appearance in a Grand Slam main draw; he won the USTA playoff last August to get into the US Open. This year he's continued his upward momentum by reaching the quarters in San Jose in February and the second round in Indian Wells after qualifying for the main draw.
"My game has really taken off this year, and switching to the Biomimetic 300 Tour has played a key role," said Smyczek. "Whenever I step onto the court, no matter what the surface or conditions, I'm confident with this racket. I'm looking forward to continuing my partnership with Dunlop."
"Tim is a great signing for Dunlop," said Kai Nitche, Vice President and General Manager of Dunlop Racket Sports. "He possesses the key characteristics we look for in our Tour Team members; he works extremely hard both on and off-court, he's dedicated, and he pulls through in clutch situations. It's been a pleasure to work with him thus far, and we wish him well as he continues his climb up the ATP World Tour rankings."
More information on Tim Smyczek – Official Website: www.timsmyczek.com, Facebook: www.facebook.com/timsmyczek, Twitter: @timsmyczek
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Queerty is better as a member
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Male Costar Who Kissed Josh Hartnett Says It's All Downhill From There
The World's Love Of Butts Is Revealed In New Research Data
Christians, Take Heed! Gays Are Demanding "Open Sex" And Threatening Your Businesses!
This Male Teen's DIY Celebrity Photo Recreations Of Famous Women Are Perfect


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The Georg Solti Accademia aims to educate highly talented young singers and repetiteurs from all over the world in the art of Italian opera and song.
The Accademia offers masterclasses of the highest standards in musicianship, language and dramatic interpretation, providing students with the vital bridge between the end of formal training and professional life.
Created in memory of the great Hungarian conductor Sir Georg Solti, the annual Georg Solti Accademia di Bel Canto takes place in the Tuscan seaside town of Castiglione della Pescaia where Solti spent his summers. The course brings together the greatest living interpreters and teachers with outstanding student singers and repetiteurs .
Each summer 12 young singers receive scholarships to come to Castiglione for 3 weeks of intensive training in Italian music, culture and language. The Accademia has already established itself as one of the leading Italian opera courses in the world, and in 2008 added a 2 week programme for repetiteurs.
|Apply for the 2014 Georg Solti Accademia.
|Watch the Euronews report on Accademia 2013 (english, italian)
|Read the Autumn / Winter 2013 Georg Solti Accademia Newsletter
|Solti Peretti Répétiteurs Masterclasses 2014
|Georg Solti Accademia Masterclasses with Sir Richard Bonynge at The Juilliard School New York, October 9th, 2013


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adidas Men's New York Knicks Carmelo Anthony #7 Home White Replica JerseyItem Number: 16673736
Price: $70.00
Free Shipping Plus Free Returns on Apparel! (See Promotion Details)
Product Information
Customer Reviews
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Represent your favorite Knicks player with the adidas® Men's New York Knicks Carmelo Anthony #7 Replica Revolution 30 Basketball Jersey. With screen-printed name and numbers, and the official NBA® logo, you'll look like you just stepped off the court. Take it to the hoop in the adidas® Carmelo Anthony #7 Revolution 30 Replica Basketball Jersey.
- Replica basketball jersey
- Screen-printed team wordmark and numbers on front
- Screen-printed player name and numbers on back
- Team logo on back above name
- adidas® logo on upper right front
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- Sleeveless
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Gender: Female
Years in Practice: 33 Years
Languages Spoken: English
Medical School: University of Illinois, Chicago College of Medicine
Graduation Date: 1981
Hospital Affiliations: Missouri Baptist Medical Center, Barnes Jewish Hospital
Specialties: Medical Genetics
©2005-2014 WebMD, LLC. All rights reserved.
WebMD does not provide medical advice, diagnosis or treatment. See additional information.


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The Washington Department of Transportation proclaimed the second morning of tolling on the state Route 520 bridge Friday, "smooth sailing," like the Thursday test drive, but the real test will come next Tuesday when commuters go back to work and school en masse.
Traffic was even lighter Friday morning than the first day of tolling, and alternate routes Interstate 90 and state Route 522 experienced no travel delays, according to WSDOT. SR 520 traffic volumes were down about 50 percent from earlier in the week.
"Because of the holidays we haven't seen major congestion on other corridors across Lake Washington," WSDOT Toll Division Director Craig Stone said. "We want everyone to plan for Tuesday and give themselves some extra time as we expect traffic to change across and around the lake."
On Thursday, 44,300 trips took place on the 520 bridge, 60 percent fewer than on an average weekday. The I-90 bridge saw 141,600 trips, a 3 percent increase, while SR 522, which winds from Seattle through Lake Forest Park, Kenmore, Bothell and Woodinville, had 33,800 trips on Thursday, 1 percent less than a typical weekday.
Regionwide traffic volumes this week are down 20 percent from a typical week, according to WSDOT.
WSDOT traffic engineers are crunching the latest data from the first two workdays. They'll be looking for clues for what traffic patterns might look like on Tuesday, when many commuters return from the holiday. They expect traffic to be significantly different and that it will take months to settle into a new normal.
"The key is providing real-time information to drivers so they can make choices," Stone said.
While it is early, an expected trend is starting to emerge. Daily commuters who travel between 5 a.m. and 9 a.m. are more likely to have "Good To Go!" toll passes than midday and evening drivers. Peak commuters have a 75 percent active pass rate; midday drivers have a 56 percent rate. Overall, on Thursday, 58 percent of drivers had a Good To Go! Pass and 42 percent will be sent a bill in the mail based on their license plate.
Besides the effect of tolling, there are many other factors that determine traffic volumes such as the season of the month, rainy or dry weather, major events and the like.
"What we've seen so far is encouraging," Stone said. "The majority of SR 520 commuters who worked this week had a Good To Go! pass, and they saved $1.50 each time they crossed the bridge. We appreciate their patience and effort."
So far, 153,352 Good to Go! accounts for the 520 Bridge have been opened and 229,857 passes have been issued.
Stone also said that obscuring your license plate by a variety of methods is illegal and in most instances the scanning technology will get the plate anyway. If you totally hide your plate, you will be tracked and the State Patrol will be notified as has been the case on the Tacoma Narrows bridge, which is tolled as well.
For early Good To Go! pass buyers who bought their passes before May, there is a $10 credit that is assigned to their account. The first several tolls will go toward the credit and drivers will be notified via mail in a statement at the end of January. The credit is valid through the end of March.
If you haven't already, pick up a pass. Buy any of the five pass options online at www.wsdot.wa.gov/goodtogo.
- Purchase the popular $5 sticker pass at participating stores: Costco, Safeway, Fred Meyer and QFC. Visit www.wsdot.wa.gov/goodtogo/retail for a list of retail locations.
- Visit a service customer service center or a mobile customer service station. Find locations and hours online at www.wsdot.wa.gov/GoodToGo/contacts.htm.
- After you purchase a Good To Go! pass, activate and install it.
- Update existing account information, including credit card or bank information and vehicle license plate numbers.


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Staff Report
The Daily Star
---- — The Oneonta Common Council hired a police officer, named an acting mayor and approved members of boards and commissions, among other business Wednesday night.
Anthony Capristo was appointed as a police officer at a base salary of $37,000. His appointment, subject to satisfactory completion of Civil Service requirements, is effective today.
Capristo's application was pending when the council was preparing the 2013 city budget and debating the mayor's proposal to cut two vacant positions in the police department. The issued was decided through a budget amendment to keep one of the two positions.
A task force, formed late last year, is studying staffing and resource issues in the police department.
On Wednesday night, Mayor Dick Miller reviewed council committee appointments, including newly appointed chairmen Larry Malone of Finance/Administration, Russ Southard of Human Resources, Chip Holmes of Facilities, Technology and Operations, Bob Brzozowski of Community Improvement, and David Rissberger of Public Safety. Committee membership remains mostly unchanged, Miller said.
In other business at City Hall on Wednesday night, the council:
• Recognized the Oneonta High School girls soccer team for success during its season.
• Concurred with Miller's appointment of Michael Lynch, council member for the Fourth Ward, as acting mayor for 2013.
• Approved as new members, Barry Warren to the Board of Public Service to a term ending Jan. 14, 2014, and Cecelia Zapata to the Community Relations/Human Rights Commission to a term ending Jan. 14, 2015. Terms of many current members of board and commissioners were approved.
• Approved removing the "no turn on red'' signs at the intersection of Center and Church streets. Center Street Elementary School closed in June, and council members in August postponed changing the signs until more details were available about traffic, including school bus routes.


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U.S. News Rankings
|Ranking score and category
Albany State University is a public institution that was founded in 1903. It has a total undergraduate enrollment of 3,803, its setting is urban, and the campus size is 232 acres. It utilizes a semester-based academic calendar. Albany State University's ranking in the 2014 edition of Best Colleges is Regional Universities (South), 84. Its in-state tuition and fees are $5,912 (2012-13); out-of-state tuition and fees are $17,816 (2012-13).
Albany State University is a historically black school in the University System of Georgia. The school was founded in 1903 as the Albany Bible and Manual Training Institution, meant to train students in religious and industrial education, and eventually evolved into a four-year institution. Freshmen are required to live on campus in Albany, Ga., unless they commute from a home within 50 miles of school. There are a variety of student organizations to check out, including fraternities and sororities. The ASU Rams sports teams compete in the NCAA Division II Southern Intercollegiate Athletic Conference. Graduate programs at Albany State University include nursing and public affairs. Notable alumni of Albany State University include civil rights activist Shirley Sherrod and former Family Matters actress Jo Marie Payton.
|School mission and unique qualities (as provided by the school):
The primary mission of Albany State University is to educate students to become outstanding contributors to society. Central to its mission, the University embraces "Potential. Realize", a philosophy that intends to encourage and inspire all members of its University community to discover, cultivate and develop their unique talents and gifts. Points of ASU Pride: According to the 2012 Diverse Issues in Higher Education Top 100 undergraduate degree producers ASU ranks #4 in education degrees and #11 in math degrees conferred for African Americans; retention rate is now 9th highest among University System of Georiga state universities;graduation rate is the 4th highest amoung University System of Georgia state universities. Featured in Ebony as a "Top Liberal Arts" and "Top Law-Related" school (September 2012 issue); only HBCU in Georgia with a logistic program; master's level programs were listed among the best universities with master's program by Washington Monthly,an independent news source in Washington, D.C.
General Information
|School type
|public, coed college
|Year founded
|Religious affiliation
|Academic calendar
|2012 Endowment
When applying to Albany State University, it's important to note the application deadline is June 1. Scores for either the ACT or SAT test are due August 1. The application fee at Albany State University is $20. It is less selective, with an acceptance rate of 19.5 percent.
For more information about the tests, essays, interviews, and admissions process, visit the Applying to College knowledge center.
|less selective
|Fall 2012 acceptance rate
|Application deadline
|June 1
|SAT/ACT scores must be received by
|August 1
Academic Life
The student-faculty ratio at Albany State University is 21:1, and the school has 51.7 percent of its classes with fewer than 20 students. The most popular majors at Albany State University include: Business Administration and Management, General; Criminal Justice/Safety Studies; Early Childhood Education and Teaching; Psychology, General; and Education, Other. The average freshman retention rate, an indicator of student satisfaction, is 70.3 percent.
|Class sizes
|Student-faculty ratio
|4-year graduation rate
|Five most popular majors for 2012 graduates
Student Life
Albany State University has a total undergraduate enrollment of 3,803, with a gender distribution of 34.6 percent male students and 65.4 percent female students. Albany State University is part of the NCAA II athletic conference.
|Total enrollment
|Student gender distribution
|Undergraduate men who are members of a fraternity
|Undergraduate women who are members of a sorority
|Collegiate athletic association
Campus Info & Services
Albany State University offers a number of student services including nonremedial tutoring, placement service, health service, and health insurance. Albany State University also offers campus safety and security services like 24-hour foot and vehicle patrols, 24-hour emergency telephones, lighted pathways/sidewalks, and controlled dormitory access (key, security card, etc). Of the students at Albany State University, 64 percent have cars on campus. Alcohol is not permitted for students of legal age at Albany State University.
|Students who have cars on campus
|Health insurance offered
More About Campus Info & Services
Paying for School
At Albany State University, 93.9 percent of full-time undergraduates receive some kind of need-based financial aid and the average need-based scholarship or grant award is $2,519.
Paying for college doesn't have to be difficult or devastating. Go to the Paying for College knowledge center to get advice on raising cash and reducing costs.
|In-state tuition and fees
|$5,912 (2012-13)
|Out-of-state tuition and fees
|$17,816 (2012-13)
|Room and board
|Financial aid statistics
* Overview details based on 2012 data


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New Student Info
All you need to know...
Regardless of where a student chooses to live, be in on or off campus, the Department of Residence Life is committed to helping with every student's residential needs. Below you will see some of the other services we offer, as well as links to some of our preferred service providers.
Printable Resources:
My Res Life Notebook 14-15 (pdf) - An introduction to living on campus at Belmont University (Distributed during Towering Traditions Summer Orientation).
2013-14 Handbook for Residential Living and Guide to Living and Learning(pdf) - Helpful guide for students about living on campus, services offered by the university, and a complete discription of Belmont University's expectations and policies. Also contained are resources for navigating Nashville (Distributed during move-in to all students).
Preferred Service Providers
Below are links to the companies that Residence Life partners with. Check out their websites to see if their services fit your needs.


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Peter Bailley
Associate Director of Media Relations
2 East South Street
Galesburg, IL 61401-4999
Biochemist Receives Grant from National Science Foundation
Research may lead to treatment of disease
March 10, 2010
Knox College has been awarded a National Science Foundation grant of more than $26,000 for research equipment in chemistry and biochemistry. The grant to Andrew Mehl, professor of chemistry, supports purchase of a "stopped flow" apparatus that works with the College's Olis spectrophotometer to monitor extremely fast chemical reactions and biological processes.
Mehl and his students are using the device to investigate the structure of proteins -- biological molecules made up of long chains of amino acids that take on complex folded shapes when they are created within organisms. "Our study of protein folding is basic science research that will help us understand how proteins are formed, and how that formation affects their function," Mehl says. "The problem is that folding of most proteins takes place in a few thousandths of a second at most. That's much faster than we could manually mix the test substances that we use, and then transfer the mixture to the observation cell where the measurements are taken."
The stopped flow unit is a computer-controlled drive system that pushes a pair of syringe plungers to quickly combine two test substances -- one substance contains the proteins in an unfolded state, and the other is a buffer that allows the proteins to return to their original folded structure. As the combined substances are forced into an observation cell, a spectrophotometer measures changes in light passing through the observation cell and reveals the protein folding. The computer then collects and analyzes the data from the folding process, which can occur in less than one one-thousandth of a second.
"The idea is simple -- you bring two solutions together, and then study the properties of the resulting new solution," Mehl says. "The challenge is bringing them together very quickly, and then immediately monitoring what is happening."
Learning the Nature of Nature
Mehl and a Knox student, Sarah Kurian, of Elburn, Illinois, are currently using the device to examine GrpE1-112 -- a modified protein created during prior work by Mehl's research group. It is a variation of the GrpE protein found in E. coli bacteria. Both GrpE and GrpE1-112 are oligomeric proteins -- composed of multiple strands of amino acids. While GrpE has two amino acid chains, GrpE1-112 has four chains -- making its folded structure more complex, but also closer to other biologically important proteins.
"Most of the research on protein folding that's been done so far is on simpler monomeric proteins that have only one chain," says Kurian, whose work in Mehl's lab is part of her College Honors project in biochemistry. "In nature, most proteins are oligomeric. That makes our work more relevant to protein folding as it occurs in nature," Kurian says. "If we can learn more about the proper mechanism of folding and unfolding, we can contribute to the work that other scientists are doing, to figure out treatments for diseases, such as Alzheimer's Disease, that is caused by protein misfolding."
A biochemistry major with a minor in music, Kurian is planning to attend medical school and has already been guaranteed admission to Rush Medical College in Chicago next year, through an early admission agreement between Knox and Rush.
The GrpE1-112 mutant protein was created in earlier research that Mehl did with two Knox students -- Luke Heskett, a 2000 graduate now a physician, and Sumesh Jain, a 2003 graduate currently in medical school -- and Borries Demeler of the University of Texas Health Science Center at San Antonio. Faculty-student collaborations are a prominent feature of the experimental sciences at Knox, which is in the top 3% of colleges in the proportion of its graduates who go on to earn doctorates in the sciences.
"The stopped flow apparatus expands one of the most versatile research instruments we have in chemistry and biochemistry -- the RSM 1000 Spectrophotometer from On-Line Instrument Systems Inc.," Mehl says. Knox originally purchased the RSM 1000 with funding from the Dreyfus Foundation, for use in research by chemistry professor Lawrence Welch. A subsequent grant from the National Institutes of Health provided a circular dichroism module that extended its capabilities to Mehl's biochemistry research, and a grant from the Scripps Foundation in 2007 allowed for a full upgrade of the spectrophotometer.
"This National Science Foundation grant opens up new opportunities for faculty and undergraduate research," Mehl says. "There will be more 'mini' research projects in advanced biochemistry and chemistry courses that can extend the work that Sarah and I are doing right now." In addition to the research by student-faculty collaborations in chemistry and biochemistry, Mehl said the use of stopped flow device will be incorporated into a number of regular courses in the two programs.
Founded in 1837, Knox is a national liberal arts college in Galesburg, Illinois, with students from 47 states and 48 countries. Knox's "Old Main" is a National Historic Landmark and the only building remaining from the 1858 Lincoln-Douglas debates.


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Workwear Express have recently launched an exciting range of official football shirts from some of Europe's biggest teams. Find out how you can pick up these great new products and even customise them with your own logo, name and number.
Find out how Workwear Express helped Sassco get ready for their annual football tour to Denmark.
The Beat-Herder Festival is the annual summer music festival, which has been running since 2006 at Dockber Farm, Lancashire. The Beat-Herder is a festival which covers a wide variety of musical genres including dub, reggae, techno, house, drum & bass, folk, dance-punk and psychedelic rock - a truly eclectic mix. Take a look at the printed t-shirts Workwear Express provided for the event.
Save 10% on all Portwest clothing this week only at Workwear Express.
If you enjoy a bit of pizza every now and then, you'll more than likely have come across Chicago Town pizza on your travels. Take a look at the customised clothing we've recently produced for the frozen food suppliers.


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Mad Island Banding
March 28, 2012 by Pete Marra
Every spring millions and millions of migratory birds fly non-stop across the Gulf of Mexico and make land fall at places like the TNC's Mad Island Preserve in Texas. Thanks to support from SCBI champion Helen DuBois and the Trull Foundation, the Smithsonian Migratory Bird Center (SMBC) is there to greet these tired travelers back to the United States. A collaborative effort, SMBC along with TNC and the Gulf Coast Bird Observatory plan to combine a rigorous bird banding effort along with a educational activities for local Texas school groups to excite the masses about migratory birds and their migration. Please check in with us regularly from now until mid-May to see how this amazing animal migration is faring.
Bea Harrison, the lead bander, writes:
"Pretty slow today though we did catch 2 male Orchard Orioles (beautiful!), a red-eyed vireo and 2 hooded warblers. We have been catching quite a few swamp sparrows. The north wind that was predicted did not come. We had a strong on-shore breeze all day.
Having fun and preparing for our future onslaught of migrants. More news later."
Orchard Oriole © Gerhard Hofmann


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The Federal Government will Become America's Model Employer for the 21st Century.
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« New Music: Miguel f/ Pusha T – 'Sure Thing (Remix)'
Video: DJ Drama f/ Fabolous, Wiz Khalifa, & Roscoe Dash – 'Oh My' »
New Music: Teairra Mari – 'U a Freak'
Teairra Mari sounds the alarm on the saucy "U a Freak," one of the featured tracks off her DJ Scream-hosted mixtape Now or Never, dropping May 30. The R&B vixen is hanging with her boys in the club when they're approached by a gold digger. "Some guys they like a good girl/ Some guys they like 'em bad/ But if they want a freak, you got it in the bag," sings Teairra on the Hollywood Hot Sauce production. "Shawty you a freak!"
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Complementary Medicine
Complement Yourself is new program for Saint Clare's patients undergoing cancer treatment. Each week, oncology-trained complementary medicine practitioners provide therapeutic touch, reflexology, guided imagery and aromatherapy to patients for stress relief and pain management. Gentle Yoga, pet therapy and harp therapy sessions are also available regularly.
In addition to the services offered to cancer patients, the Center for Complementary Medicine has a full service center at Saint Clare's Hospital/Dover. With a fountain and soothing décor, creating a spa-like ambiance, people from all walks of life have benefited from the healing therapies. Individuals can choose from therapies to relieve stress and enhance their well-being. The Center also provides a variety of hands-on classroom courses to educate the community on the wide array of complementary therapies and ways it can improve health and lifestyle.
For more information or to schedule an appointment at the Center for Complementary Medicine, call 973-989-3607.


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Silent Monk
A new guy entered the monastery. He was informed that he would have to take a vow of silence, that could only be broken every five years, and then he could only say two words. He agreed and for five years, he spent the day praying and meditating. One day the head monk came to his room and told him he could say two words. The monk looked at him and said, "Cold room." Five more years went by, and the head monk came back. This time the monk looked at him and said, "Bed hard." Five more years went by, and this time the monk told the leader, "I quit." "Well," said the head monk, "that's hardly a surprise: You've done nothing but complain since you've been here."For the morning will come. Brightly will it shine on the brave and true, kindly upon all who suffer for the cause, glorious upon the tombs of heroes. Thus will shine the dawn.
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Work at Family Crisis Services a calling for Radke
By RACHAEL GRAY
By RACHAEL GRAY
Janene Radke says she has her dream job.
Earlier this month, she took over as the director at Family Crisis Services. Before, Radke had worked for the agency for three years. Prior to that she was a volunteer.
FCS offers services in advocating against domestic violence, sexual assault and stalking. The FCS also offers a 24-hour shelter.
Radke replaces Robin Shelden, who is now the business manager for FCS.
It's a good fit for Radke, who has a degree in women's studies and sociology from Wichita State University.
But even more than a professional fulfillment, the work has a personal draw.
Radke endured domestic violence during a marriage earlier in life.
"I've always wanted to be involved in this type of work," she said.
As the new director, Radke hopes to focus on more prevention, and engage youth and men, as well.
"Prevention is key. It's what we need to eradicate sexual assault and domestic violence," she said.
Radke enjoys the community outreach involved in her position. She wants to try to speak more often to students at the high school level. She also wants men to volunteer to speak to youth and to other men.
"Sometimes these men have issues with women anyway. And hearing it from another man may make the difference," she said.
"I think there's something to be said about engaging men and making them more involved in these issues," she said.
Radke said there are men who use the agency, but more often than not, the clients are women.
"And those are what's actually being reported," she said.
Children who grow up in abusive homes are more likely to become abusive to their loved ones. Radke wants to break that cycle.
"Abuse is a generational thing. If kids grow up and see that violence, they'll identify it as something that is supposed to be there. The cycle keeps going," she said.
Radke said it's important to move forward from that.
"I want to work with kids so they know what to look for in a healthy relationship and what should be there," she said.
When Radke was in her abusive marriage, she had supportive family and friends but didn't know agencies like FCS existed.
"That's when I decided I wanted to give back to an agency like this. I wanted to pay it forward," she said.
Radke said she and the staff at FCS try to ensure everyone is comfortable using the services.
"We do the best job we can to make sure people are as safe as possible, and as comfortable as they can be about receiving our services. That's what it's all about," she said.
Radke is now married to Garden City police Sgt. Mike Radke. The couple has two children, Jaclyn, 11, and Natalie, 8.
FCS reaches Finney, Greeley, Hamilton, Kearny, Wichita, Lane and Scott counties, and served 279 clients in 2011, 249 of which were in Finney County.
The FCS office, 106 W. Fulton St., is open 9 a.m. to 4 p.m. Monday through Friday, and the agency also provides a 24-hour crisis hot line, 275-5911 or (800) 275-0535.


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Plus, an expert tells us why revisiting romance is a terrible idea.
For many young adults, "ex sex" is just part of the breakup process. At least that's what a new study from Lucas County, Ohio has found.
Researchers collected data on 792 "emerging adults" between the ages of 17 to 24. All had been in a relationship in the past two years, and the study authors found that nearly half (44 percent) had hooked up with an ex post-breakup.
More on MSN Living: Kissing dos and don'ts
Researchers and relationship experts agree—post-breakup sex is a bad idea. In an article in the Journal of Adolescent Research, the study's authors wrote:
"Those who stay in contact following a breakup continue to feel the pain of the breakup more intensely and may have more difficulty moving on. Previous research found that college students who had sex with their exes mostly described this as a 'difficult or negative event.'"
More on MSN Living: 50 wedding cost-cutting tips from real bridesDating expert Shay "Your Date Diva" Williams agrees. She's a certified dating and relationship coach and has written extensively on the topic of "ex sex." She tells The Heart Beat that young adults may be more likely to hop in the sack with an ex for three reasons:
"Most times it is their first time at love or really bonding with another, and it is hard to break away from those strong attachments."
Second, they lack the experience to realize that "sex with the ex is a dead end street that leads to more pain and heartache." And finally, it's a familiar and comfortable way to find sexual satisfaction. For young ladies, this may be especially appealing, as they can avoid the stigma of increasing their "sexual number," Williams explains.
Aside from the obvious issue of prolonged heartbreak, Williams says there are a variety of reasons why ex sex is an awful idea.
"My favorite saying is that 'if the paint was wet when you got up, it will be still wet when you try to sit back down!' There is a reason why the relationship ended. Introducing sex into a situation with no boundaries leaves everyone emotionally vulnerable and unable to fully let go and trust each other. This leads to a downhill spiral of dysfunction in the relationship as it removes any motivation for the male to win back the affections of his ex. Sex with the ex is self-torture at it's best."
If youth is wasted on the young, then so is precautionary advice. We've all lived through a time when "do now, think later" was our main mantra. So what if you've already revisited romance and are now dealing with the repressions?
"The only way to start clearing your system of the surge of this hormone is to cut one's self off cold turkey," Williams tells us. "It will hurt at first but with time, a growing self-love and determination, you will wonder what you ever saw in the ex in the first place."
More from The Heart Beat:
Is courtship really dead?
Leaders are better at relationships, study finds
Cellphones are ruining relationships, study finds
Bing: It's divorce season?!
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When the carton of milk in the frig tastes bad you throw it out. You don't put the rotten milk back in the frig for later. Same goes with ex's. Toss it and move on cause it won't get any fresher/better in time. There is always new milk at the store that will satisfy your palate. (this is a hard won lessen served to you for free).
Having sex with an ex is a good thing if you are single, and so is your ex. It can give you the much needed break from sexual frustrations. And it makes things easier.
Sex with an ex is like getting intimate with someone you know and trust, and they can provide the perfect mix of pleasure and security. You're not treading on any new ground, you know what to expect, and you like that.
As tempting as it can be, focus on why you broke up with your ex in the first place. And if you have to be friends, try not to think of them as moving sex toys. It may feel nice at first, but it only takes a few passionate nights together in bed to bring back the old memories of a love that never was, and a few more nights of carnal abuse to mess your world up.
Several years ago a semi-drunk young lady was hitting on me in a bar. She explained a girls needs three men:
1) The one she's with.
2) The one she's seeing on the sly.
3) The one on the waiting list, after being tried out and passing the "test".
I declined. Oh, being #3 sounded nice, but being #1 and 2 didn't sound so hot.
love: friendships, dating, sex & marriage
15 things nobody tells you about relationships
Sometimes you have to do things you don't want to do, like hang out with his lame friends. You're not always in the mood to nurse a beer silently while he and his boys argue about who's going to die next on "Game of Thrones" — but tomorrow he's sitting through a seven-girl brunch. So.
Keeping score kills love: 5 ways to change this dynamic
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7 unexpected ways to ensure you stay hitched
A little extra effort, will power and research can help your marriage bloom well into old age.
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These are the conversations all betrothed couples should take the time to have before they get hitched.
12 awkward things that happen in every new relationship
Brace yourself, this is uncomfortable.
7 extreme dates to try with your partner
There's nothing wrong with grabbing Italian food and alternating between watching action films and romantic comedies, but shaking up your going-out routine with an extreme date night can be the ultimate turn on and the best way to keep your relationship exciting.
The bizarre thing that makes him twice as likely to cheat on you
This just in: Guys over 5'10" are twice as likely to stray.
13 stages of comfortable in a relationship
Or how to tell if you've reached THAT point in your bond.
7 ways To make dating fun again
Dating doesn't have to be a daunting task, promise. Here's how to make it fun for you and him.
Couples with daughters divorce more often
This just in: A new study shows girls are warriors in the womb.
What is the point of getting married?
You can make a pros and cons list...but ultimately you know what works best for you.
Must-know relationship hacks for newlyweds
Maggie Reyes is a life coach, writer, and the founder of ModernMarried.com. She helps newlyweds re-think what married life can be. Here, she's revealing tricks every newlywed couple needs to know.


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Gift Guide
We've all felt that disappointment. You get all dressed up in your best killing fatigues, shine up your hockey mask, and sharpen your machete... then you realize that Friday the thirteenth is next month. Share the pain with this cute tee - then spread the pain with your machete (metaphorically, of course).
Looking for that perfect gift for the person who hates everything? How about something to scare the bejeezus out of your mother-in-law? Just want a treat for yourself? Then check out FEARnet's Gift Guide, packed with hundreds of hand-picked items, updated weekly with stuff you need, and stuff you didn't know you needed.


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Local News
Tue Mar 08th, 2011
A new future for Guantanamo under Obama
President Obama issued an order Monday to continue holding detainees at Guantanamo Bay, the U.S. detention facility in Cuba he promised on the campaign trail to close. The question remains: What will happen to Khalid Sheikh Mohammed and the four other 9/11 defendants?
Chip Reid, CBS News White House correspondent
, July 29, 2014
Washington, DC
Now: 72 °FTonight: Breezy early; partly cloudy, nice
Hi: 83 °F | Lo: 63 °F


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July 31, 2014
NEW YORK (AP) - Kelly Ripa is introducing her new co-host this morning - and it's expected to be Michael Strahan.
She will welcome her new partner when the show airs beginning at 9 a.m. Eastern Time.
Producers of "Live! With Kelly" have not confirmed who would fill the void left by Regis Philbin when he retired last November. But Strahan has been in negotiations and is believed to have landed the job.
Strahan, 40, is a former NFL star and currently a host of "Fox NFL Sunday."
Ripa has been without a permanent co-host since Philbin retired from the show. Since then, she has welcomed 59 guest co-hosts. Several of them, including Strahan, were under consideration for the permanent job.
(Copyright 2012 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


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The Tribune-Democrat
JOHNSTOWN — KUZMINSKY – Rita C., 87, formerly of Allegheny Lutheran Home, died Nov. 7, 2012, at Memorial Medical Center. Born Dec. 7, 1924, in Johnstown, daughter of William and Jane (Williamson) Killinger. Rita was the last survivor of her immediate family. Preceded in death by parents; husband of 31 years, Michael Kuzminsky Jr.; 12 siblings; and grandson, James M Smouse. Survived by children, June, married to Brian Hill, Robinson; Bernice, married to Duane Brown, Newark, Del.; Kenton Kuzminsky, and wife, Barbara (Halach), St. Clairsville, Ohio; Paul Kuzminsky, and wife, Claudia (Keyser), Newark, Del.; and Diane, married to Bill Morgart, Johnstown. Also survived by 10 grandchildren, 13 great-grandchildren and one great-great-grandchild. She will be sadly missed by many nieces and nephews. During World War II, she made the sacrifice to quit school and become a welder in a factory that provided war supplies. Rita always had a smile for everyone and loved joking around. She was a longtime and avid bingo player. Friends received from 2 to 4 and 5 to 7 p.m. Friday at Francis G. Ozog Funeral Home Inc., Broad Street, where funeral service will be held at 7 p.m. Friday, the Rev. Robert Abarno. The family would like to express gratitude for the excellent care provided by the Allegheny Lutheran Home. Condolences may be sent at ozogfh.com.


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diannecpMember Since 20 Apr 2011
Offline Last Active Yesterday, 03:45 PM
just got my Escape back Monday after it was in the shop for 3 weeks - wheel about fell off, turned out to be under recall. Then someone hit me this morning. I CAN"T WIN! Updated 10 Jul · 6 comments
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News, sport and entertainment from South lakeland, the Dales and North Lancashire
Cumbria nuclear waste depository opposed at meeting in Keswick (From The Westmorland Gazette)
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Cumbria nuclear waste depository opposed at meeting in Keswick
1:54pm Wednesday 16th January 2013 in News By Daniel Orr, Reporter
ALMOST 600 people turned out at a public meeting in Keswick to demonstrate their opposition to a nuclear waste repository being sited in the Lake District.
Members of Cumbria County Council and Allerdale and Copeland district councils are due to vote on whether the consultation should progress to stage four on January 30.
This stage would involve identifying and assessing potential sites in the county and is expected to take around four year to complete.
Cumbrian lawyer John Wilson told the meeting that the Lake District should be taken out of the equation altogether.
"A national park should only be considered when all other sites in the country have been exhausted," he said.
"If we go to stage four of the process and the national park has not been excluded then we move onto a very slippery slope indeed, given nowhere else is being looked at."
London and Keswick-based marketing expert Harry Marsland said: "Research shows that the Lake District has a near faultless image, and is the best-regarded UK destination, beating Devon, Cornwall and London. A nuclear dump will do significant damage to that image."
On Saturday, campaigners will take part in a Ditch The Dump demo, organised by Radiation Free Lakeland, at Bowness Bay starting at 10am.
The Government suggests it would take around two to three decades for a facility to become operational.
Comments (3)
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5:39pm Wed 16 Jan 13
dontdumpcumbria says...
ltation.pdf and when you have read it. - You might like to sign this http://epetitions.di
10:47pm Thu 17 Jan 13
The Baron Weasel says...
We urge you to vote No on 30 January to the plans to build an underground nuclear dump in the Lake District. The Councils should have stopped this once and for all on 11 October, but you said you needed more time. The issues are as clear now as they were in October. Government and independent scientists have said categorically that the plans are not safe. We urge you not to sit on the hedge any longer: Vote No and protect the citizens you were elected to represent.
Please save the lakes and sign the following petition.
11:16pm Thu 17 Jan 13
marianneb says...
Dear Eddie Martin,
Geological Dumping of Nuclear Waste
On 30th January you are going to take the most important decision of any Cumbria County Council Leader before you. Your decision will speak for the whole of Cumbria, which has been misrepresented as a "willing community." To say 'yes' would mean unquantifiable damage to the 'brand' of Cumbria.
The real cost, however, would be psychological and physical trauma through countless generations, as Cumbria would be increasingly and irreversibly blighted.
Say NO – end this mad plan now. Then all money and expertise can go into ensuring the existing wastes are looked after safely on the 6km Sellafield site rather than expanding and increasing the danger to ever more waste over a much increased area.
Comments are closed on this article.


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The Sunday Comics Patch by Illustrator Charley Krebs.
A Tale of Two Systems
All is quiet on the suburban education front....for now.
Posted by Charley Krebs ,
Comments + Leave a Comment
Susan Kozloff September 13, 2012 at 01:31 PM
Actually I believe they are including the "step" increase which almost all districts employ for longevity. One you hit the 15 year mark, the step disappears. The only raise then would be the contracted one. Rahm also wants to discontinue higher pay for educators with advanced degrees....so a BA would earn the same as a PHd....yet he wants only the "best" teachers. Uh-hu.
Susan Kozloff September 13, 2012 at 01:39 PM
Yes Lennie....there is a huge deficit.....because of mismanagement by the former king Daley. Didn't pay his share of pension costs.....actually "borrowed" money for the fund when he first took over the schools.....NEVER repaid...... And now the money, by law is due. Oh, I forgot to balme the teachers for this as well, since they are the only ones who have supported their retirees' pensions though automatice deducutions for many years now. Thank goodness they have savvy investors and thier board of directors looking out for their interests as no one else really seems to care, do they?
Sully September 13, 2012 at 01:50 PM
Again with the LOL, Lennie? You can't come up with something a little more adult-like? I don't mind reading the other side; I just prefer it be truthful. I can't say that about your links. Post something factual from a credible source.
Sully September 13, 2012 at 01:56 PM
Mark, my disagreement with that is that some school districts require their teachers to be in the union whether they want to be or not. I also think there are teachers who disagree with a union's stance, but do not feel safe in expressing that view. However, I do believe unions are necessary. I wish they were held more accountable sometimes.
Lennie Jarratt September 13, 2012 at 02:09 PM
I am just waiting for the adults to show up to have an honest discussion instead of the petty bickering and personal attacks.
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