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Hot answers tagged pdf
You could try Picsel Smart Office. It handles PDFs natively, and zooming is quite easy. Disclosure: I work for Picsel.
Dropbox wasn't made to be a PDF reader, instead it's an application to have your files wherever you go. So I have two great suggestions for you: ezPDF Reader - This is the best PDF reading application I ever seen for Android. I use it every time I need to read any kind of PDF on my Motorola Droid. Adobe Acrobat Reader - A free alternative for ezPDF. Made ...
How can I write in a PDF with a tablet and a pen (a.k.a Is there a Xournal alternative for Android)?
So far the closest that I found to Xournal in Android is RepliGo Reader or ezPDF Reader. They both Allow drawing of lines, curves, freehand, etc. Save the annotations/drawings within the PDF file But in my opinion both Apps do not use the full potential of what's possible with the Thinkpad Tablet and/or xournal. It may be subjective, but my colleguas who ...
Attachment2SD will do the trick. After you install it when you click on the PDF attachment in the Gmail app it'll pop-up the "Complete Action Using..." dialog. Choose Attachment2SD and it'll download to a directory on your SD card, where you can immediately open it or save it for later. This works with all kinds of files, not just PDF.
I am not sure about Foxit Reader, but I am using the paid ezPDF Reader. I am really amazed about its ability to show and fit the content to screen when reading columns of text (like in newspaper). It has other super features like horizontal scroll and automatic scroll to next part.
qPDF Viewer - a free ad-free Android PDF Reader - also has a great text reflow mode. Users can zoom in and out to increase or decrease the font size. Look for "Reflow Text" under the action toolbar "View" menu.
Theoretically ePub should have the advantage over PDF as it is a smaller file that is basially HTML, CSS and image files with a few XML files for defining the books metadata, chapter order and table of contents navigation zipped into 'ePub' format. It is in many ways like a website. The PDF files will often be larger as they have embedded fonts, image ...
Aldiko is an eBook reader that reads PDFs as well, remember the last page you were at and on top of that allows you to set bookmarks, something that Adobe Reader and most other readers I tried won't let you do. Bookmarks are a must have for me so I chose Aldiko.
Don't use the Gmail app, instead use your browser, go to gmail.com, mobile or desktop view doesn't matter, open the mail you want to download the pdf from click on the pdf icon and it will be downloaded automatically. About doing so with the Gmail app specifically, I've no idea, and that was how I dodge the pdf problem.
RepliGo Reader ($5) allows you to copy text and to make annotations. Also, if you convert them to epubs the Nook app allows you to make notes. It may let you copy text on a non-DRM'd book but I don't have any of those so I'm not able to test it. (Just note that while the Nook lets you read PDFs the Nook app currently doesnt.
I can recommend https://www.dropbox.com/ At the moment I have it on Ubuntu, Windows 7, Mac OS X and also on HTC Desire HD
I am pretty sure Mantano Reader and ezPDF do this as well. I recommend the former though.
Actually, I found that all downloaded files are always stored in /mnt/sdcard/Download no matter they are "opened" or "saved" so I can grab them from there with any file manager
Yes, an eBook from Android Market (in Google Books) has a different format from the Kindle. It would seem that you can obtain Google books in either ePub or PDF (more information here). Amazon books are in the AZW format. This comes down to personal preference. I have read books on both Google Books and Kindle on my Xoom; I see little to no difference in ...
Technical answer: Yes. Practical answer: It's hard. You'll need: "Manual intent shortcuts" app to add really custom shortcuts on the desktop ( https://play.google.com/store/apps/details?id=net.cwfk.ig88.intents ). Plus: Knowledge how to generate a specific intent that does exactly what you want to do (install above app and see what information it wants, ...
Install RepliGo PDF Reader and switch to Text Reflow mode. It has one of the best Text Reflow mode till date which displays images too. But, to read codes, you'll have to fight again. Another option: Use ezPDF Reader Lite (or Pro) and use its text column locking feature in landscape orientation (to kick out blank margins and use large device height as width ...
Direct editing of PDF content is something hard to achieve. As far as I know, the only solution for this is Qoppa PDF Notes. However: bookmarks (create & edit) and annotations (also create & edit) are possible. The best eBook-Reader on Android, also known as Moon+ Reader Pro, supports this not only for PDF (Pro only!) -- but also for EPUB and other ...
If you have a PC, try the Calibre program. I converts almost every kind of ebook into every other format of ebook. So you can convert any pdf into any format our Android device can read in whatever program you have or are accustomed with. Best of all, it's free ! The pdf reader from Adobe is a big program to install on the phone ... and aside from that: I ...
PDFs are easily readable, in my books. Adobe's Reader app is actually pretty good, not bloated like the desktop version. As for conversion, Google probably does a better job of giving you info that I could. The first result for this search is a site that will convert to the ePub format, for example. Adobe Reader for Android:
ezPDF has an option to remove this overlay: Bring up the popupmenu, tick Settings. In the Link section there is a checkbox marked "Indicate Link". Uncheck and the Ln overlay is gone. Version 126.96.36.199
Resistive touch and Capacitive touch will operate the apps the same way, the same way a laser and a mechanical mouse are two different technologies designed to do the same thing for the user. Both have their advantages and disadvantages, for instance try using your capacitive iphone screen with gloves or finger nails, it wont work. A capacitive screens are ...
Try using floating apps. Multi window feature is only available on a few android devices like samsung Note, etc. Floating apps will provide similar functionality. Try this: https://play.google.com/store/apps/details?id=com.lwi.android.flappsfull
I think you misunderstand what e-ink is. It is nothing like LED or LCD pixels. Resolution has nothing to do with it. Typical displays emit light. You can use them in the dark and they will light up your face. E-ink displays reflect light, like standard paper. This is why they strain your eyes less. As far as reducing eye strain with a non-e-ink device, ...
I know I'm coming in late here, but there are a couple more suggestions to convert/push documents to the KF: Mail it to your [your-kindle]@kindle.com address with 'convert' in the subject line. Use the Send to Kindle app (Mac version; Windows version link on page) which automates the process with drag-and-drop. The Send to Kindle bookmarklet claims to push ...
I really find APV PDF Viewer much better than all the famous readers. On top of that, it's Open Source (Google code project page).
ezPDF does bookmarking, multicolor highlighting, has an annotation list, and many more things. It saves to PDF and you can open the saved file later in Skim.
The dev version of the APV PDF Viewer (apv-0.3.3dev01) can do exactly what you want.
Txtr purports to support both, but hasn't gotten very good reviews. Speak Text Easy and MultiReader are primarily for text-to-speech, but they both appear to support both file formats.
There's also Documents to Go which is a suite - allows for viewing / editing of MS Office docs. PDF support as well. No conversion needed. An additional plus point is that the paid version integrates with Google Docs online allowing a user to view and edit your files from your Google Docs account directly in Docs To Go. Any changes you make can be saved and ...
Only top voted, non community-wiki answers of a minimum length are eligible


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62 Park Lane, Bonehill, Tamworth B78 3HZ
Bonehill Lodge Care Home in Tamworth is ideally located to offer an independent and active lifestyle to adults with care needs. All provision is personalised to requirements and regularly assessed for any developing needs. Carers are experienced… more
12 Ashby Road, Tamworth B79 8AG
Located 5 mins from Tamworth Town Centre, at Standon House the aim is to provide a caring, happy and peaceful environment, which will enable residents to live their lives with dignity. They pride themselves on the relaxed and homely atmosphere which… more
Park Farm Road, Kettlebrook, Tamworth B77 1DX
Park Farm Lodge Care Home is located in the Kettlebrook area of Tamworth and is close to shops, amenities, public transport and the M42 motorway. This a purpose built care home provides TV lounges and several quiet sitting rooms in which residents… more
Group / Provider:
Four Seasons Health Care
Care provided for Alzheimer's
15 Comberford Road, Tamworth B79 8PB
265 Lichfield Road, Tamworth B79 7SF
Comberford Road, Tamworth B79 8PD
Manor Farm, Hockley Road, Wilnecote, Tamworth B77 5EA
Lichfield Road, Tamworth B79 7SF
Dover Farm Close, Stoneydelph, Tamworth B77 4AP

subset: commoncrawl


text: Quote of The Day: Lee "Scratch" Perry Says Beer Can Turn A Man Into A Woman By Jacob Moore I started Pigeons & Planes and also cover music for Complex.com. More Info: Twitter / Facebook / Google+ Share Tweet 0 "I don't drink beer anymore because [raises his arm to show his biceps] beer let you have woman arm. Beer can turn a man into a woman. You start to have different feminine arm, and act like a woman, and drunk, and get careless." - Lee "Scratch" Perry, on why he doesn't drink beer. [via GQ] Watch Now Tags: News Like Follow Chat SIGN UP FOR OUR NEWSLETTER Enter Show Comments


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ODT Online
ODT /directory
A blind Christchurch woman is ready to walk the scenic
Papatowai Challenge at noon today.
Petronella Spicer (57) has completed the annual Papatowai
Challenge in the Catlins five times.
Her 4-year-old guide dog, Fletcher, had completed the 15.5km
walk once and would guide Mrs Spicer across a course of bush
tracks, beaches and roadways again today, she said.
''It's beautiful down in the Catlins, such lovely scenery,''
Mrs Spicer said.
The other competitors she paced with described the scenic
surroundings to her as she walked.
Both Mrs Spicer and Fletcher appreciated the estimates of the
distance to the water stops, at 5km and 10km.
''He has a drink out of the cups.''
The pair had been together for two years, since her former
guide dog, Winnie, retired, she said.
She urged people to give to the Red Puppy Appeal collectors
on March 28 and 29 because the Government did not fund the
training of guide dog puppies.
''Without the money raised, I could never, ever afford to
have a guide dog ... the fund-raising is so important for
giving blind and low vision people independence.''
The training cost about $30,000, Mrs Spicer said.
Although Fletcher had been trained with the same commands as
Winnie, it took a month for him to learn Mrs Spicer's walking
routes, including her 10km walk to work as a Blind Foundation
volunteer co-ordinator.
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text:
A postpartum mom is dealing with a common problem: baby fine hair regrowth. She's seeking advice on how to manage this change in hair growth.
What's more fun that a head of rainbow hair? I have no idea. Summer is the perfect time to go colorful, and you can do it at home.
A mom needs advice on how to keep her young child's fine blond hair from becoming a tangled matted mess. Amalah has some tips for keeping toddler hair tangle-free.
A new mom's hair is extra brittle and damaged. Is the damage caused by the colorist's technique or because of postpartum hair issues and hormones?
A working mom's dilemma: Showering at night simplifies the morning madness, at the expense of pretty hair.
Is it time to abandon the baby shampoos and bring out the big guns?
When baby's got curly hair and mama doesn't know how to care for it, it sometimes means baby is walking around with a rat's nest on her head. Luckily we've got mama covered with advice from another mom in the trenches.
How to keep everyone's scalp safe and sunburn free this summer.
Oh, dry shampoo. You are the savior to tired, rushed and overworked moms everywhere. Here's how to use it the right way and avoid a head of powdered George Washington-style hair.
She wants to cut her hair short…but wants it long again for a wedding next year. Are extensions the answer or just Bad Idea Jeans?
A young mom is afraid she's too old for purple hair.
Ionic hair dryers. What's the difference? Are they really better for your hair…or are we all being punk'd by marketing buzzword gimmickry?
Things we wish our mothers had taught us (or are grateful that she did!)
What thinning hair can mean for a girl, and what to do about it.
A desperate reader writes: U MUST. HALP. MAI HED.
A reader's mother-in-law insists on cutting the baby's hair! And it's not a good thing, people. What is she to do?
Stop the sleep smush!
Cover the gray WITHOUT covering up any of your natural fabulousness.
Step away from the Sun-In, kids.
We all have one — or maybe two! — rattling around in our bathroom cabinets. So what's a hair diffuser really for?


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before 3.6.1, when i created a static Page, on the right in Page Attributes, below "Parent" the was an label "Template" with options
"Default Template" "Front Page Template" "Full-width Page Template, No Sidebar".
i often used the "Full-width... " but now the entire Template option has been removed in 3.6.1
is there a way i can set a full width Page now?
i don't see a hit in google/bing talking about this removal!
thank you!
this image is from an older wordpress install. i have a new wordpress install with bbpress plug in and this install has no Template options in Page Atrributes


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"Let me be straight with you. What I'd rather have is an airplane. We just had a third kid. I don't like flying commercial. I like to take my family to Hawaii. When I go east, I'd like to have pilots I know. "
NetJets, FlightSafety Flying High
BJT Waypoints
Thursday, November 17, 2011 - 11:30pm
Third-quarter pretax earnings at Berkshire Hathaway's "other services" division, which includes FlightSafety International and NetJets, climbed 15 percent from the same quarter last year, to $281 million. The increase reflects stronger demand for pilot training at FlightSafety and, at Netjets, higher revenues, more favorable foreign currency exchange rates and slightly better operating margins. Berkshire noted that FlightSafety's earnings rose primarily because of increased training demand in the business aviation and regional airline markets.
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Man arrested in Castleton burglaryMay 16,2014CASTLETON A local man has been charged with breaking into a convenience store on Route 30.
Castleton Police say they were called to the Jiffy Mart at 11 Route 30 last month for a complaint that someone had broken in.
At the store, police found a broken window at the rear of the store and the business office in disarray.
Officers also say they found blood near the broken glass and a wallet containing a photo ID.
On May 12, following an anonymous tip, police said they found and arrested 28-year-old Robert R. Petty at the Castleton Meadows.
Petty was issued a criminal citation to appear in Rutland criminal court to answer to a charge of burglary and unlawful mischief.MORE IN This Just In
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HourlyHours to be determined
We are looking for a Database/System Admin with ADVANCED MySQL and namely MyISAM optimization experience.
Our current system WHMCS is running extremely slow although we have moved it over to a BRAND NEW server with lots of ram, SSDs and CPU power.
The perfect candidate has had lots of experience with optimizing MySQL and MyISAM.
About the Client
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Over $50,000
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60 Hires, 0 Active
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When transcription factors attach to the DNA strand - How do they know in which direction they have to initialize the transcription by rna polymerase? Is it always read in the same direction anyway? What about those 'promoters'? Do they influence the transcription direction?
Transcription always proceeds in the direction 5' (5-prime) to 3' (3-prime) on the coding strand of DNA. Binding of both transcription factors and RNA polymerase to DNA depends on sequence motifs in the DNA. Transcription always happens in the same direction with respect to the chemical structure of the coding DNA strand, while the transcription direction with respect to the structure of the chromosome depends on which strand the coding sequence is found on (and thus which strand is defined as the coding strand for that gene).


text:
I want to make a backup of the MySql database using PhpMyAdmin. I am given the choice between 3 export types: INSERT, UPDATE, REPLACE. I have no idea what they mean and which one to choose. What would you recommend?
As you probably have guessed I know close to nothing about PHP / MySQL...)
Thanks -
Halina - Denmark


text:
I am looking for an easy way to add a widget in pages to show a specific category news by date.
I have already the widget placed but this is showing news from ONE category:
How can I do this for the rest?
Developer did this and I am not in touch with him anymore to ask :)


text:
Articles in General
Italy is Europe's leading rice producer. Italy produces 50 varieties of rice, each suited to a particular dish or cooking method.
Risotto is one of those dishes that seems elusive to most home cooks, but it couldn't be easier to make. Just slowly stir it every few minutes; it's almost a Zen-like experience. There are hundreds of ways to vary risotto once you know the basic cooking technique.
More from Zester Daily:
» Easy mushroom-pancetta risotto
» A meatless risotto in Venice
Italians tend to focus on one ingredient, to concentrate and highlight that single ingredient's taste. Risotto alla Milanese, a dish from Milan, for example, is mainly seasoned with saffron. Risi e bisi is a Venice classic that relies on the delicate flavor of spring peas.
But one of the most festive, whimsical risottos I've ever had was in Piedmont, a region known for fine wines like Barolo, Barbaresco and Asti Spumante. In this northern Italy region, they make an impressive risotto seasoned with a sparkling wine like Asti Spumante or Prosecco. The bottle is placed into the risotto, which causes the wine to overflow into the dish. Although a classic in Italy, this dish is virtually unknown here. A great way to toast to the New Year!
Asti Spumante Risotto
Recipe courtesy of Wes Martin
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Yield: 6 servings
A fabulously festive dish. Pop the cork and let the fun flow!
5 to 6 cups homemade or canned low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped, about 1 cup
1 1/2 cups Arborio rice
2 split bottles (187 millileters) Asti Spumanti or Prosecco, at room temperature
3/4 cup Pecorino cheese, plus more for serving
1/2 teaspoon sugar
1. Heat the chicken broth until just below a simmer; keep warm.
2. In a large heavy saucepan, melt butter with the olive oil over medium heat; add onion and cook, stirring frequently, until very soft but not brown, about 10 minutes. Add the rice and cook, stirring, until translucent, 4 to 5 minutes.
3. Increase heat to medium-high, add 1 bottle of sparkling wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 1/2 cup of the hot broth and cook, stirring, until absorbed. Continue adding a broth, a little at a time, until done, but still very firm.
4. Stir in the cheese.
5. Set the remaining bottle of unopened sparkling wine on a wide, shallow serving platter with a high rim and surround with the rice. When ready to serve, hold the bottle in place and remove the cork; the wine should bubble up over the risotto, if not, just drop a pinch of sugar into the bottle to release the wine.
6. Spoon large scoops of warm risotto with champagne onto plates and serve immediately.
Main photo: Asti Spumante Risotto is a simple dish that makes a great addition to a festive occasion. Credit: Stephen Murello
This time of year, most of us make a New Year's resolution to lose weight. To jump-start my own plans, and to help my friends who are all making the same resolution, I host a healthy New Year's Eve party.
For advice and inspiration, I consulted the experts at Canyon Ranch in Lenox, Mass., one of the country's premier spas. I asked Stephen Betti, executive chef of Canyon Ranch, what beverages to serve.
He offered up several yummy Canyon Ranch "mocktails" (recipes below) — nonalcoholic, healthy drinks. All can be made ahead of time and set out in pitchers so guests can help themselves. Among my favorites is Almosjito, with a hint of maple sugar and intense citrus tang that's so delicious that no one will miss the tequila.
More from Zester Daily:
» Beating the winter blahs with dazzling salsas
» These crab cakes are a holiday tradition
» Make-ahead breakfast for New Year's Day
Healthy New Year's party foods
Next onto food: What to serve that's delicious, fun to eat and good for you? Again, Betti came to the rescue with a slew of great nibble suggestions, starting with an assortment of homemade salsas, low-calorie and low-fat sauces made with chopped veggies, and even fruits that can be served as a dip for raw veggies, tortilla chips or boiled shrimp.
"Salsas are easy to make," Betti explained. "They are also easy on the host, as salsa ingredients can be chopped in a food processor using the pulse button." The yellow pepper salsa is delicious and surprising because it doesn't use tomatoes, one of the most common salsa ingredients. This is an especially good recipe to enjoy in winter when tomatoes can be rock hard and flavorless. Instead, the yellow pepper salsa calls for jicama, a root vegetable. If you've never tasted jicama, you're in for a treat. Jicama's white crunchy flesh has a sweet, nutty flavor and is delicious served raw or cooked. Use what's left of the jicama from the salsa recipe as one of the ingredients in a crudités platter.
In addition to the simple-to-make salsas, Betti shared Canyon Ranch recipes for chicken gyoza and spicy crab cakes (recipes below). Both can be made ahead and kept frozen until the day of the event, then heated in the oven just before serving. Both are easy-to-eat two-bite finger foods perfect for a party.
The gyoza, which are effortlessly prepared with ready-made wonton wrappers, are better than any I've tried from a restaurant. I used chicken but also leftover turkey, which I had frozen after Thanksgiving, but both are terrific. You can adjust the seasonings to suit your own taste too. For example, I added more ginger, less wasabi and substituted cilantro for the lemongrass in one batch for excellent results. It is one of those recipes that, no matter how much you tweak, the dish is delicious.
Five party tips
OK so let's say you cannot host your own healthy feast. What can you do to jump-start your New Year's resolution? I asked for help in how we can avoid overindulging from Lori Reamer, nutrition director for Canyon Ranch in the Berkshires. She had these five tips for coping with holiday parties:
1. Have a healthy snack an hour before arriving to the party
2. Offer to bring a fabulously delicious but low-cal, healthy dish to the event.
3. Eat from a small plate and drink from a small glass to control portion size and avoid overindulging.
4. Select only the most special dishes. Don't waste calories on supermarket fare!
5. Don't focus only on the food. Embrace the entire party experience — the company, decorations, music, conversation. Food is just one small part of the fun!
If you do happen to overindulge in food and drink on New Year's Eve, all is not lost! You can repair come of the damage on New Year's Day. According to Canyon Ranch's Kevin Murray, a naturopathic doctor and licensed acupuncturist, "The best ways to rid your body of last night's alcohol is by drinking lots of water the next day, eating light and getting plenty of sweat-producing exercise."
Courtesy of Canyon Ranch Spas
Prep time: 5 minutes
Yield: 1 drink
1/2 fresh lime
1/2 fresh orange
4 sprigs fresh mint
1/4 cup white grape juice
1/4 cup sparkling water
1 tablespoon pure maple syrup
1/3 cup crushed ice
Squeeze lime and orange into cocktail shaker. Add mint, white grape juice, water, maple syrup and ice. Shake and strain into glass.
Bloody Mary
Prep time: 5 minutes
Yield: 6
1 tablespoon horseradish
1 1/2 teaspoons Old Bay seasoning
2 teaspoons celery seed
2 teaspoons distilled white vinegar
4 tablespoons fresh lemon juice
Pinch black pepper
3 tablespoons Worcestershire sauce
4 cups low-sodium tomato juice
Combine all ingredients except for tomato juice in a blender container. Puree briefly. Add tomato juice and blend well. Serve over ice.
Prep time: 5 minutes
Yield: 4
1/3 cup sugar
1 1/2 cups water
2/3 cup lime juice
2/3 cup orange juice
1 tablespoon lemon juice
Combine sugar and water and allow to dissolve. Add remaining ingredients and mix well. Serve cold or over ice.
Prep time: 5 minutes
Yield: 6
3 cups white grape juice
3/4 cup pomegranate juice
6 tablespoons fresh lime juice
Pinch sea salt
12 fresh mint leaves
Combine grape juice, pomegranate juice, lime juice and salt in a large pitcher. For each beverage, add 3/4 cup juice mixture to a shaker with 2 mint leaves and 3 ounces of ice. Shake and pour into a glass.
H2 Tini
Prep time: 5 minutes
Yield: 1 drink
1 fresh lime wedge
1/2 cup fresh watermelon juice
1/4 cup sparkling pear or apple cider
4 sprigs cilantro
1/3 cup crushed ice
Squeeze lime into cocktail shaker and add peel. Add remaining ingredients and shake. Pour into martini glass. Garnish with a thin slice of watermelon.
Party Food Recipes
Adapted from "Canyon Ranch Cooks"
Yellow Pepper Salsa
Prep time: 15 minutes
Yield: 2 cups
1 large yellow bell pepper, diced
1/2 cup diced jicama
1/2 cup chopped scallions
1/4 cup orange juice
1/2 teaspoon minced, canned chipotle pepper
Pinch salt
Pinch pepper
Combine all ingredients in a medium bowl and mix well.
Pico de Gallo
Prep time: 20 minutes
Yield: 3 cups
4 medium tomatoes, diced
1 1/2 cups canned, diced tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon diced jalapeño pepper
1/4 cup chopped cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
Place all ingredients in a food processor and mix briefly.
Chipotle Salsa
Prep time: 15 minutes
Yield: 2 cups
1 (15-ounce) can whole tomatoes, drained
1/4 cup diced red onion
1 clove garlic, minced
1 teaspoon dried oregano
1 tablespoon chopped cilantro
1/4 teaspoon minced chipotle pepper
1/2 teaspoon salt
1 teaspoon red wine vinegar
1 teaspoon white wine vinegar
Pinch chili flakes
Place all ingredients in a food processor or blender container and blend until smooth.
Spicy Crab Cakes with Tomato Herb Coulis
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 8
4 tablespoons minced garlic
1 tablespoon olive oil
6 Roma tomatoes, about 8 ounces, chopped
1 cup diced red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
5 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 pound lump crabmeat
1/2 cup minced shallots
2 tablespoons diced scallions
1/4 cup minced red bell pepper
1/2 teaspoon cayenne pepper
1 large egg plus 1 egg white, beaten
2 tablespoons low-sodium tamari or soy sauce
1 cup bread crumbs
1 teaspoon canola oil
1. To make the coulis, sauté garlic with olive oil in a medium pan over medium heat for about 30 seconds. Add the tomatoes, bring to a simmer,and cook about 5 minutes, until tomatoes begin to break apart. Add the red onion, basil, thyme, 2 tablespoons of the parsley, salt and pepper, reduce heat to low and simmer for 20 minutes.
2. Remove from the heat, allow to cool slightly and transfer to a blender container. Puree the coulis until smooth and reserve.
3. To make the crab cakes, combine the crabmeat, shallots, scallions, red bell pepper, 3 remaining tablespoons of parsley, cayenne pepper, eggs, tamari sauce and bread crumbs in a large bowl and mix well. Make 2-inch patties using about 1/4 cup of mix each.
4. Heat a sauté pan until hot over medium heat. Lightly coat with the canola oil. Place crab cakes in pan and cook until golden brown, about 3 to 5 minutes. Turn and continue to cook to golden brown.
5. Serve crab cakes accompanied with the coulis.
Chicken Gyoza With Wasabi Soy Sauce
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 24 servings
3 tablespoons fresh ginger, minced
2 tablespoons chopped garlic
1 tablespoon diced lemongrass
1 tablespoon low-sodium tamari
1 tablespoon seasoned rice vinegar
1 tablespoon lemon juice
1 teaspoon wasabi (Japanese horseradish)
1 sliced chicken breast, boned, skinned and defatted
2 tablespoons chopped scallions
1 large egg white
1/2 teaspoon black pepper
Pinch salt
2 teaspoons olive oil
24 4-inch wonton skins
Canola oil
1. To make the wasabi soy sauce, bring 3/4 cup of water to a boil in a medium saucepan. Add 2 tablespoons of the ginger and 1 tablespoon of the garlic, reduce heat. and simmer for 15 to 20 minutes.
2. Add the lemongrass and tamari and continue cooking until the liquid reduces to about 1/3 cup. Strain and cool.
3. Blend the sauce in a blender with the rice vinegar, lemon juice and wasabi until well combined. Reserve.
4. In a food processor, chop chicken breast at high speed, until finely minced. Add the remaining tablespoon of ginger and garlic, scallions, egg white, pepper, salt and oil and mix well.
5. Arrange wonton skins on a flat surface. Place 1 heaping teaspoon of chicken mixture in the center of each wonton. Brush edges with water. Fold into half-moons and lightly pinch edges together to ensure a good seal. (May be frozen at this time for future use.)
6. Lightly coat a large sauté pan with canola oil. Arrange wontons in a single layer in sauté pan. Sear bottoms only to a golden brown color. Transfer to steamer and steam for 3 to 5 minutes.
7. Serve the gyoza with the dipping sauce on the side.
Main photo: A trio of salsas — yellow pepper, pico de gallo and chipotle — make for easy, healthy party foods. Credit: Canyon Ranch Spa
There are so many ways to enjoy chestnuts. A wonderful winter treat, chestnuts are delicious fresh, served either pan- or oven-roasted, or as an out-of-hand snack. They can also be dried, and when reconstituted, have a wonderful toothsome quality. The Italians in the northern region of Piedmont slow cook dried chestnuts in the oven in a mix of honey and wine. They then serve these smoky sweet delights with slices of lardo or salami.
Popular in northern Italy's Piedmont region is a mound of chocolate-chestnut puree topped with spiked whipped cream — a melt-in-your-mouth delight. It's called Monte Bianco, White Mountain, because the dessert looks like the snow-capped Alps. Many Italians elaborate on the theme and scatter candied violets and crushed candied chestnuts on the "mountain"to look like flowers and rocks.
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Chestnut flour, made of ground dried chestnuts, makes wonderfully flavorful breads and desserts.
Leave it to the Italians to create a dessert that is not only gluten-free, but also sugar-free. Castagnaccio, a traditional dessert from Tuscany, is made with chestnut flour, which is so naturally sweet it needs no added sweeteners. Like so many traditional Italian recipes, it makes use of locally grown ingredients — chestnuts, olive oil, rosemary and nuts. Savory-sweet, with aromatic hints of rosemary, this cake is made with olive oil, not butter, so it's ideal for vegans.
This cake is mentioned in a 1553 book by Ortensio Landi that notes it was created in Lucca, a province of Tuscany, so I asked my favorite chef from Lucca, Aurelio Barattini, for his recipe.
Tuscany's Chestnut Cake (Castagnaccio)
Courtesy: Chef Aurelio Barattini of Antica Locanda di Sesto in Lucca, Italy
Prep time: 5 minutes
Bake time: 40 minutes
Total time: 45 minutes
Yield: 6 to 8 servings
Note: The cake stays moist for several days, and is terrific served with a glass of Vin Santo or muscato dessert wine.
1/3 cup raisins
5 1/2 ounces chestnut flour, about 2/3 cup
Pinch of salt
1 cup cold water
6 tablespoons olive oil
2 to 3 tablespoons fresh rosemary leaves
1/3 cup walnuts and/or pine nuts
1. Preheat the oven to 390 F.
2. Put the raisins into a small bowl and moisten them with a few tablespoons of boiling water to plump them. Drain and reserve.
3. Sift the chestnut flour and salt into a large bowl. Slowly whisk in 1 cup of cold water and beat until the mixture is smooth. Stir in the reserved raisins, 2 tablespoons of oil and 1 tablespoon of rosemary leaves.
4. Grease a baking pan with 2 tablespoons of oil. Pour the batter onto the pan. The batter should be less than a 1/2-inch high. Scatter the top with the walnuts and/or pine nuts, if using, remaining rosemary, and drizzle with remaining 2 tablespoons of oil.
5. Bake for 20 minutes, then lower the oven temperature to 350 F and bake for an additional 15 to 20 minutes, until firm and golden brown.
Monte Bianco
Courtesy: "Dolci: Italy's Sweets" by Francine Segan (Stewart, Tabori & Chang)
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Yield: 6 servings
1 pound fresh chestnuts*
2 1/2 cups milk
3/4 cup sugar
2 tablespoons fennel seeds
2 ounces best-quality bittersweet chocolate, finely chopped
1/4 cup plus 1 tablespoon brandy or rum
1 teaspoon vanilla extract
1 cup heavy cream
3 to 4 vanilla meringue cookies, coarsely chopped
2 to 3 candied chestnuts, marron glace, chopped, optional
Candied violets, optional
1. Pierce the skin of each chestnut with a knife. Boil them in a large pot with lots of water, until tender, about 20 minutes. Allow to cool only slightly. It's much easier to peel them while they're warm.
2. Combine the milk, 1/2 cup of sugar and fennel seeds in a medium saucepan and heat over a low flame to release the fennel's flavor, about 5 minutes. Strain and return the liquid to the saucepan. Add the chestnuts and simmer for 20 minutes.
3. Put the warm chestnut mixture into a food processor along with the chocolate, 1/4 cup of the brandy and vanilla extract. Pulse to blend and then process until very smooth. Allow to cool to room temperature, then cover with plastic wrap, and refrigerate for at least one hour and up to 2 days.
4. To assemble: Put a tall glass upside down into the center of a serving plate. Press the chestnut mixture through a potato ricer into a mountain-shaped cone around the glass. Remove the glass.
5. In a large bowl using an electric mixer whip the cream with 1/4 cup of the remaining sugar until peaks form. Stir in the remaining tablespoon of brandy.
6. Fill the hollow left by the glass with whipped cream and top the chestnut "mountain" with more whipped cream. Sprinkle with the meringues and candied chestnuts, if using. If you like, arrange a few candied violets around the base. Serve immediately.
* Note: You can also make this dessert with ready-roasted chestnuts, available in glass jars in most supermarkets.
Main photo: Castagnaccio, a traditional dessert from Tuscany, is made with chestnut flour, which is so naturally sweet it needs no added sweeteners. Credit: Aurelio Barattini
A new cookbook serves up breakfast inspiration. Eight innkeepers who have served more than 184,200 breakfasts in their collective 150 years of feeding happy guests joined together to write "Eight Broads in the Kitchen" (Winters Publishing, 2014).
The book includes advice on stocking your pantry and a wide range of sweet and savory dishes and many muffins, scones, waffles and breads. Recipes include unusual breakfast fare like refreshing chilled peach soup, Maryland blue crab quiche and birchermuesli, a classic Swiss dish of rolled oats, fruit and nuts created by Dr. Maximilian Bircher-Benner in the early 1900s as a health food.
Below are six recipes that range from those simple enough for a workday to others perfect for a leisurely weekend, and all sure to brighten any morning.
Pineapple Napoleon
The William Henry Miller Inn
Prep time: 15 minutes
No cooking time
Yield: 8 servings
1 ripe pineapple
8 ounces cream cheese, softened
1/2 cup sour cream
4 tablespoons pineapple ice cream topping, such as Smuckers
3/4 cup sifted confectioners sugar, plus more for dusting
Dash of salt
Fresh berries, for garnish
1. Remove top of pineapple and cut rind off so that you are forming a "square." Slice pineapple into thin square slices. Use an apple or pineapple corer to remove the tough center.
2. Using a sharp knife, carve out the good pineapple inside the rind of the pineapple to use as "center slices."
3. Mix cream cheese, sour cream, ice cream topping, confectioners sugar and salt, and stir until creamy.
4. Layer slices of pineapple with cream. Each serving uses 3 or 4 slices of pineapple. Top with fresh raspberries, strawberries, or your choice of berries, and a generous sprinkling of confectioners sugar.
White Chocolate and Cranberry Scones
The White Oak Inn
Prep time: 10 minutes
Baking time: 12 minutes
Yield: 12 to 14 scones
The secret to good scones is to keep all the ingredients cold and handle the dough as little as possible.
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
2 eggs
1/2 cup half-and-half or heavy cream
1/2 cup white chocolate chips
1/2 cup dried cranberries
1. Preheat the oven to 425 F.
2. Mix together flour, sugar, baking powder, and salt. Cut in butter, using either the pulse setting on a food processor or by hand with a pastry blender. Mixture should resemble coarse crumbs, with no visible chunks of butter.
3. Separate one of the eggs, setting the white aside. Beat the yolk with the other whole egg and the half-and-half. Add this to the dry mixture, along with the white chocolate chips and cranberries. Stir with a fork until barely mixed.
4. Turn dough onto a floured board and knead gently, about 6 to 8 times. Roll or pat dough out to 1/2-inch thickness. Cut into rounds with a biscuit cutter.
5. Place on an ungreased baking sheet about an inch apart and brush the tops with the reserved egg white.
6. Bake for 10 to 12 minutes or until top is golden brown.
Winter Publishing, 192 pages, 2014
Blueberry Cornmeal Pancakes
The Beechmont Inn Bed and Breakfast
Prep time: 5 minutes
Cooking time: 20 minutes
Yield: Sixteen 4-inch pancakes
Cornmeal adds a delightful crunch and bit of sweetness.
2 cups flour, plus 1 tablespoon for blueberries
1 cup ground cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup plain yogurt
1 1/2 cups milk
4 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons grated orange zest
2 cups blueberries
1. In large bowl, combine the 2 cups of flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Use a whisk to blend.
2. In a separate smaller bowl, blend the yogurt, milk, eggs, melted butter, vanilla and orange zest.
3. Pour the liquid ingredients into the flour mixture and blend, being careful not to overmix. Lightly coat the blueberries with a tablespoon of flour and add blueberries to mixture.
4. Preheat an electric griddle to 350 F. Cook pancakes on hot griddle until done.
5. Serve with warm syrup and your favorite bacon or sausage.
Crustless Veggie Quiche
The White Oak Inn
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 6 servings
Vary the vegetables based on what's in season. Change the seasonings with the ingredients: For an Italian twist combine tomatoes, onions and artichokes and Parmesan with traditional Italian herbs such as oregano, basil and parsley. For a Mexican flair, use chorizo, green chilies, tomatoes and onions, topped with Monterey jack cheese.
2 tablespoons butter
1 cup diced onion
1 large yellow or green zucchini, sliced into 1/4-inch slices
1 teaspoon dried basil
1 teaspoon dried oregano
5 eggs
3/4 cup milk
1/4 cup flour
1 teaspoon baking powder
1 cup fresh diced tomatoes
1/2 cup cheddar cheese, shredded
1 cup feta cheese, crumbled
1. Preheat the oven to 350 F. Spray a 9-inch pie plate with cooking spray.
2. Melt butter in a skillet and sauté the onion until translucent. Add the zucchini. Sprinkle with basil and oregano. Sauté for about 3 or 4 minutes.
3. Combine the eggs, milk, flour and baking powder in a blender or food processor.
4. Spread the onion/zucchini mixture in the bottom of the pie plate. Spread the diced tomatoes, cheddar and feta cheeses evenly over top. Gently pour the egg batter over all.
5. Bake for about 40 minutes or until set in the middle. Let sit for 10 minutes before slicing into 6 wedges.
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Raised Waffle
Brampton Bed and Breakfast Inn
Prep time: 10 minutes, plus refrigerate overnight
Cook time: 20 minutes
Yield: 8 waffles
These waffles are light and crispy on the outside and soft on the inside. The batter is best made in advance and will keep refrigerated for up to three days.
2 1/4 cups whole milk, divided
1 tablespoon dry yeast
2 cups unbleached flour
2 tablespoons ground cornmeal
1 teaspoon salt
1 tablespoon granulated sugar
1 stick, 4 ounces, unsalted butter, melted
2 large eggs, lightly beaten
1. Put the 1/4 cup milk into a large mixing bowl and sprinkle yeast on top. Let stand for 5 minutes. Yeast will dissolve and start to bubble.
2. In a separate large bowl, mix flour, cornmeal, salt and sugar. Set aside.
3. To another large bowl, add the 2 cups warmed milk (make sure milk is less than 110 F or it will kill the yeast), melted butter, eggs and bubbly yeast mixture, and whisk until everything is well incorporated. Add flour mixture 1/2 cup at a time, whisking vigorously after each addition. The batter should be smooth.
4. Cover with plastic wrap and set bowl on a large rimmed cookie tray to catch the overflow if necessary, as the batter will double in volume. Refrigerate overnight.
5. In the morning, preheat the waffle iron to high.
6. Whisk batter and then it will deflate. Let batter rest for 15 minutes at room temperature.
7. Pour about 3/4 cup of batter per waffle onto hot waffle iron. Bake until waffles are golden and edges are crisp.
8. Serve topped with warm maple syrup, any berries of your choice, or lightly sweetened fresh pineapple.
Garden Baked Eggs
Chambered Nautilus Bed and Breakfast Inn
Prep time: 5 minutes
Cook time: 20 to 30 minutes
Yield: 6
The real secret to this recipe is the thyme. It enhances the flavor of both the eggs and veggies. Serve with your favorite muffins, breads or potatoes.
12 eggs, 2 per person
1/2 cup half-and-half
Salt and pepper
1 teaspoon thyme (dried or fresh)
2 cups of your favorite chopped vegetables such as green and red peppers, asparagus, broccoli, zucchini, yellow squash, mushrooms, green onions
1/2 cup cheddar cheese, shredded (to sprinkle on top)
Chives, chopped
1. Preheat the oven to 350 F. Spray six (6-ounce) ramekins with cooking spray.
2. Blend eggs, half-and-half, salt, pepper and thyme (a 4-cup measuring cup with pouring spout is useful).
3. Fill ramekins with 1/3 cup chopped vegetables.
4. Put egg mixture in ramekins over the vegetables. Top with cheddar cheese and chives.
5. Bake for 20 to 30 minutes or until set.
Main caption: Cornmeal is added to these blueberry pancakes for a delightful crunch and bit of sweetness. Credit: "Eight Broads in the Kitchen"
You can order espresso in dozens of ways: corto, a shot made with just a little water, or lungo, a shot made with more water. Ask for a splash of milk or foam and you get caffé macchiato, "marked" coffee and, of course, with lots of foam for classic cappuccino. There are many riffs on caffé corretto, espresso "corrected" with a splash of spirits.
But in addition to the long list of standards, each of Italy's 20 regions has several specialty coffee drinks little known in the United States.
Here are five of my favorites, including a gorgeous bay leaf-infused spiked espresso, a riff on Negroni, and three iced coffee drinks.
Three-layer Espresso "Float" (Galleggiante)
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This hot coffee drink is popular in the province of Lucca in Tuscany. A shot of espresso "floats" over warm spirits infused with aromatic bay leaf, creating three distinct layers: spirits, espresso and its crema. The bay leaf adds a surprisingly delightful aroma and flavor to espresso.
Ingredients, per serving
2 tablespoons each rum, cognac and Sassolino
1 heaping tablespoon granulated sugar
1 bay leaf
1 thick strip lemon peel, including white pith
1. Combine the spirits, sugar and bay leaf in a heatproof container and heat using the steam wand. Pour into a short glass, reserving the bay leaf for garnish.
2. Carefully place the lemon peel on top of the spirits and set the glass under the espresso machine so the espresso pours onto the lemon, a technique that allows the espresso to "float" on top of the liquor. Insert the bay leaf and serve.
Salento-Style Iced Coffee (Caffé in Ghiaccio Salentina)
This is a shot of espresso served over ice sweetened with homemade almond syrup. Invented in the 1950s in the Salento province of Puglia, it's still one of southern Italy's most popular summer drinks.
Homemade almond syrup
Latte di mandorla
Makes 1 quart
2 pounds blanched almonds
4 cups water
8 ounces granulated sugar
1. Grind the almonds, a little at a time, in a mortar and pestle or food processor slowly adding water throughout until a homogenous paste.
2. Let rest, for 3 to 6 hours, stirring occasionally, and then strain through a fine cloth. Discard the almonds. Stir in the sugar until dissolved. Store in a sealed container in the refrigerator for up to 2 weeks.
Creamy Espresso Slushy (L'Espressino Freddo)
Serves 2
2 long shots espresso
2 teaspoons granulated sugar, plus more to taste
1 cup whipped cream
2 savoiardi or other cookies, optional
1. Put the hot espresso and sugar in a shaker with several ice cubes and shake until cold. Divide half of the strained cold espresso between 2 martini glasses.
2. Stir the remaining cold espresso into the whipped cream until just combined, spoon over the espresso and serve with a cookie, if you like.
Negroni "AJ" from Florence
Negroni, invented in Florence circa 1919, gets an update in the town of its origin. Created by Italy's coffee expert Andrej Godina for ditta Artigianale, a cutting-edge new coffee bar in Florence, a shot of espresso is added to the classic cocktail recipe, creating a pleasing hint of bitterness and added depth of flavor and aroma.
Serves 1
1 ounce sweet vermouth
1 ounce gin
1 ounce Campari
1 shot freshly brewed hot espresso
Orange slice
Lemon peel
Fill a short chilled glass with lots of ice. Pour the ingredients into the glass and stir well. Top with hot espresso. Garnish with orange slice and lemon peel.
Espresso in a Shaker (Caffé Shakerato)
One of Italy's most popular ways to enjoy iced coffee north of Rome is shakerato, hot espresso shaken with ice in a cocktail shaker, then strained into a martini glass.
1 long shots freshly brewed espresso
Sugar syrup
1. Combine the freshly brewed espresso, sweeten to taste with sugar syrup, and 3 to 4 ice cubes into a cocktail.
2. Shake vigorously until cold, about 10 seconds.
3. Strain into a martini glass. Open the shaker, and using a spoon, remove the coffee foam, placing a little on top. Serve immediately.
Main caption: Three-layer Espresso "Float" (Galleggiante) has a shot of espresso floating over warm spirits, infused with a bay leaf. Credit: Antica Locanda di Sesto
Succulent summer tomatoes are a distant memory, but luckily wonderful pasta sauce can be made with fall's beautiful bounty of pears and pumpkins.
My passion for pasta with fruit began while researching my first cookbook "Shakespeare's Kitchen," during which I discovered the many sweet-savory pasta dishes of the Renaissance. Now, I'm always on the lookout for fruit and pasta pairings when in Italy and constantly pester my Italian friends to send me recipes. In Italy you'll find pasta paired with all sorts of fruit, both dried and fresh — prunes, dates, oranges and lemons — each adding lovely color, brilliant acidity and delicate sweetness to the sauces.
Pears and pasta
I'm especially partial to pears as they stand up nicely when cooked and add a savory sweet fresh flavor. Grating fresh pear onto pasta tossed with simple jar tomato sauce makes it taste delicately sweet. Adding diced pear to a simple mac 'n' cheese adds crunch and a surprisingly almost wine note to a simple dish.
Pear is a popular ravioli filling as it pairs so wonderfully with cheese. A classic pear ravioli from the Lombardy region is casconcelli, a decadently delicious, very unusual ravioli, made with an odd but oh-so-tasty assortment of ingredients: sausage, roast beef, raisins, crushed almond cookies and pears. Making ravioli can be a little daunting, so I was thrilled to discover that in Italy they often use the ravioli filling as condiment for dried pasta! Called ravioli aperto, or "open ravioli," it uses ravioli filling as a sauce, as was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced it back in the '80s. Nowadays, many Italians, pressed for time, forgo ravioli-making and turn the filling into a free-form sauce for pasta. The flavors are the same and it saves time.
"Open" Pear Ravioli (Casoncelli alla Bergamasca "Aperto")
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings
From "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang)
The pear filling for casoncelli, ravioli from the Bergamo section of Lombardy, makes an exceptionally tasty, very unusual sauce for any shape of dried pasta.
3 tablespoons butter
2 ounces pancetta or bacon, diced
1 sweet sausage
¼ pound roast beef, thinly sliced then cut into strips
1 garlic clove, minced
3 to 4 small fresh sage leaves
1 large pear, thinly sliced with peel left on
2 tablespoons golden raisins
1 cup chicken broth
1 pound calamarata or any shape pasta
Zest of ½ lemon
Grana padano or other aged cheese
Ground cinnamon
½ bunch fresh parsley
Salt and pepper
2 to 3 amaretti cookies, crushed, optional
1. Melt the butter in a large skillet over medium high heat.
2. Add the pancetta and cook until crisp, about 5 minutes.
3. Remove the meat from the sausage casing and crumble into the pan; cook until browned.
4. Add the roast beef, garlic, whole sage leaves, pear, raisins and broth.
5. Cook the mixture until the pears are soft, about 5 minutes.
6. Meantime, cook the pasta in boiling, salted water until almost al dente.
7. Drain and toss into the sauce. Stir well and cook, adding cooking liquid, if needed, until al dente.
8. Stir in the zest, ⅓ cup of grated cheese, cinnamon, freshly grated nutmeg and minced parsley to taste, until well amalgamated. Season with salt and pepper and serve topped with more shaved or grated cheese and a sprinkling of amaretti crumbs, if using.
Pumpkins and pasta
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In Italy all sorts of pumpkins and fall squash are incorporated into pasta sauces, lasagna, ravioli and gnocchi. You can add diced roasted pumpkin to meat sauce or layer it into lasagna for a savory touch of fall. You can top virtually any pasta dish with thin slices of fried pumpkin for a pop of texture and sweetness.
Pumpkin is especially delicious added to one of Italy's most iconic pasta dishes: carbonara — hot pasta tossed with raw egg to create its own creamy sauce, punctuated by crisp bits of pancetta and a shower of grated cheese.
It would be difficult to improve on that magical combination of simple ingredients, but by substituting caramelized onions and pumpkin in place of the pancetta, it not only turns it into a vegetarian delight, but creates an even more creamy sauce.
Pumpkin Pasta Carbonara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
From "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang)
1 large onion, thinly sliced
Olive oil
2 cups diced pumpkin or kabocha squash, seeds and skin removed
Salt and pepper
1 pound pasta, any shape
2 eggs
Pecorino or other aged cheese
1. In a large frying pan over medium heat, cook the onion in 2 tablespoons of oil until the onion is very soft, about 8 minutes, then raise the heat to high and continue cooking until golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
2. In the same pan, adding another tablespoon or 2 of oil, fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and freshly ground black pepper, and keep warm.
3. In a large serving bowl, beat the eggs with 2 heaping tablespoons of grated pecorino cheese.
4. Cook the pasta in boiling, salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.
Main photo: Pumpkin is especially delicious added to one of Italy's most iconic pasta dishes: carbonara. Credit: "Pasta Modern" (Stewart, Tabori & Chang) by Francine Segan
Willy Wonka might not agree, but not all chocolate is created equal. To find out what makes the difference between a $1 candy bar and an artisanal, single-origin chocolate, I went to Tuscany, Italy, to tour the headquarters of Amedei, a four-time winner of the Oscars of chocolate — the coveted Golden Bean award. There I went on a guided tasting of chocolate that Food & Wine Magazine calls "the world's best."
My visit began with a tasting of the various Amedei products, including tiny bars called Napolitains, assorted handmade pralines, and finally the best hot chocolate I've ever tasted, dense and rich with a hint of toasted almonds.
Amedei is the only Italian chocolate company that supervises chocolate production at every stage, from growing the cocoa bean to the finished product. During the visit, Cecilia Tessieri, owner of the Amedei chocolate company, explained chocolate's complexity and gave an insider's peek at how the pros taste chocolate.
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Chocolate tasting tips
Tessieri says that to truly appreciate fine chocolate, you must use all five of your senses.
See. Start with your eyes. Great chocolate should have a nice sheen, but not be too glossy. Too glossy means that instead of using only expensive cocoa butter, less costly vegetable oils were added.
Hear. Break off a piece. Do you hear a snap? That's a sign that the cocoa butter was properly crystalized.
Smell. Fine chocolate offers lovely complex aromas, and depending on where it's from, may show off hints of toasted almonds, honey or dried fruit. Defective or lesser chocolate smells burnt or metallic.
Touch and taste. Put a small piece of chocolate onto the center of your tongue, but don't chew! Fine chocolate has multiple flavor levels and chewing doesn't allow time for them to reveal themselves. Cocoa butter is solid at room temperature, but soft at body temperature, giving us the chance to experience the silky feel of the chocolate as it melts in the mouth.
How chocolate is made
The visit continued with a video on harvesting chocolate and then a tour through Amedei's facility for converting cacao beans into award-winning chocolate. "It all starts with the cocoa beans," said Cecilia, holding a handful of aromatic toasted cocoa beans. A single cacao tree bears about 30 usable pods each year, yielding roughly 1,000 cacao beans, enough for about 2 pounds of chocolate.
The mature pods are handpicked and then carefully cut open so as not to damage the beans, which must remain intact to maintain a full chocolate flavor. When a cacao pod is first opened, it has no hint of chocolate fragrance. Instead, the white fruit pulp has a lovely peach and tropical flower aroma and a fruity tart-sweet flavor.
The pulp and the beans are pulled out of the pod and placed in a container, often a simple wooden box lined with banana leaves, where it is left for seven to nine days. The beans ferment in the pulp's juices, infusing them with additional flavor. They are then spread out to dry in the sun for about a week where they are gently turned, often by women on tiptoe, in what Cecilia calls the "the cacao dance."
When the beans arrive at Amedei, Cecilia begins the process of converting these precious cacao beans into chocolate.
1. Cecilia does a "cut test," slicing a sample of the beans in half to confirm their quality. Cacao beans must be perfect to be included in Amedei chocolate—uniform and smooth.
2. Then they are roasted in special proprietary indirect fire equipment.
3. After that, the concasseur, or nibbing machine, separates the husks from the beans to obtain tiny bits of cacao beans, the "nibs."
4. Next, the nibs are ground into a thick paste called cocoa mass. I tasted the warm, fragrant mass and found it perfect, but Cecilia explained that it was still too acidic and dense. The missing crucial step is called "conching." a slow, gentle grinding process lasting 72 hours that results in a silky smooth chocolate with perfect flavor. Finally comes tempering, melting the chocolate to just the right temperature to crystallize the cocoa butter. At this stage, the chocolate is ready to be made into the various Amedei products.
Cacao pod
From around the world
Cru, a French term meaning "growth," refers to wines from a particular area. Since the '80s the term is also used with other products that change flavor depending on where they're made, including beer, whisky and chocolate.
"Chocolate can taste very different depending on where it comes from," explains Cecelia during our tour. She scours the globe in search of the very best tasting beans. She illustrated those differences in a guided tasting of Amedei's Cru line, which includes chocolates made exclusively from cocoa beans from various countries, explaining the special aroma and taste of each:
Delicate, creamy taste with a lovely long-lasting finish.
Smells like hot chocolate with hints of lavender and herbs.
Rich with lovely hints of citrus and mint that almost tingles on the tongue.
Delicate roasted cacao aroma and the intriguing scent of a forest in the fall. The taste is just as complex, with a sequence of flavors revealing themselves, from green tea to pistachio and almonds to tropical fruit.
Fabulously complex aroma of dates, figs, apricot jam and ginger with a touch of carob, olives and freshly cut wood. The taste delivers all that the aroma promises, with the tang of candied orange peel and jam and richness of butter. Deep dark chocolate taste, yet not at all bitter.
Gourmet aromas of cocoa powder, Cuban cigars and a summer garden filled with fresh tomatoes with a taste of walnuts, vanilla and sweet persimmons.
Delicate aroma of sugar, warm melted butter, dried fruit and sandlewood. Naturally nutty taste of hazelnut, walnut, almond and cashew with slightly spicy hints. Intense flavor that is long lingering and rich.
Groups of at least four, and up to ten guests, can schedule a tour of Amedei in Italy. For information and reservations, go to their website, call 011-39-0587-48-4849 or e-mail firstname.lastname@example.com
There is one Amedei store in the United States, so if you can't get to Italy, you can visit their shop at 15 East 18th St. in New York City, which features daily free samplings.
This flourless cake has a crisp, macaroon-like top layer and a dense, incredibly moist center. As the cake cools, it collapses just a little, creating a pretty webbing on the delicious crust. It's made with only five ingredients, so be sure to use only quality chocolate like Amedei. A must-try classic! Recipe is in "DOLCI: Italy's Sweets" by Francine Segan (Stewart, Tabori & Chang, 2011)
Note: The cake's total time includes 20 to 30 minutes of rest time.
- 7 tablespoons, 3 ½ ounces, unsalted butter, plus more for the pan
- 7 ounces dark chocolate, 70% cacao or higher, preferrably Amedei
- 1 cup granulated sugar
- 4 eggs, separated
- 2 tablespoons potato or cornstarch
- Preheat the oven to 350 F. Butter the bottom and sides of a 9-inch spring form cake pan .
- Melt the butter and chocolate in a small bowl, either in the microwave or over a saucepan of gently boiling water.
- In a large bowl beat the sugar and egg yolks with an electric hand held mixer until creamy and pale yellow. Add the chocolate-butter mixture and beat until creamy. Add the potato starch and mix until well combined.
- In a separate bowl, beat the egg whites until stiff. Slowly, using a spatula, fold the egg whites, a little at a time, into the chocolate mixture until combined.
- Spread the batter evenly into the prepared pan. Bake for about 20 minutes, until just set in the center. Don't over-bake.
- The cake will continue to set as it cools. Allow it to rest for about 30 minutes before cutting it until it collapses and the top crust cracks a bit.
- Serve warm or at room temperature.
I am not a licorice-lover — far from it — but I have become fanatic about the anise-scented fennel.
The first hint came when I had it slow-braised with a roast and reduced to a mild, sweet, and meltingly delicious vegetable with just the barest hint of anise. The next step was roasting it with Parmesan cheese, which only a fool would turn down. My conversion experience came when I was presented with thinly sliced raw fennel, served in a bowl of lemony ice water, after a meal in Sorrento, Italy.
As a confirmed fennel fanatic and evangelist, my tip for first-timers or skeptics is to try fennel that has been mellowed out through cooking. Chances are you will soon find the sweet, delicately nuanced aroma and flavor of raw fennel also enticing.
More from Zester Daily:
» Making the most of fennel tops
» Garden vegetable recipes for summer
Five reasons to love fennel
- It's versatile. You can't really go wrong with fennel, whether you cook it or eat it raw. And all three parts — the base, stalks and feathery leaves — are edible. The bulb is the part most commonly used, cooked with meat, braised on its own, or used in salads or on sandwiches. The stalks can be used for soups, stocks and stews, while the leaves can be used as you would herbs such as parsley, dill, or tarragon.
- Easy to prepare and enjoy raw. You can slice fennel thinly, and mix with a vinaigrette on its own, or toss with a green salad or potato salad. It's fast, simple, and delicious.
- Easy to cook. For those who don't like the anise scent and flavor of fennel, try cutting the bulbs into large chunks, and roast them under a chicken or other meat or fish. And no one I know can resist fennel lightly sautéed in wine, cooked in cream, or roasted in the oven with Parmesan.
- Low calories and high nutrition. One cup of sliced fennel has only 27 calories, but large amounts of vitamin C, folate and potassium.
- Its phytochemicals promote health and may fight cancer. Fennel contains many health-promoting phytochemicals, naturally occurring chemical compounds such as the antioxidants rutin and quercitin, and other kaempferol glycosides that also give fennel strong antioxidant activity. But perhaps the most interesting phytonutrient in fennel is anethole — the primary component of its volatile oil, which has antimicrobial and antifungal properties. In animal studies, the anethole in fennel has reduced inflammation and helped prevent cancer. One study showed that anethole stopped breast cancer cells from growing. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects by showing how anethole is involved in the shutting down of an intercellular signaling system, thus stopping tumor growth.
Of course, the main reason to love fennel is that it is delicious. One of the simplest ways to cook it is this recipe from Jane Grigson's "Vegetable Book." Grigson also turns out to be a fennel fanatic, and notes: "My favorite fennel dish, the best one of all by far. The simple additions of butter and Parmesan — no other cheese will do — show off the fennel flavor perfectly. The point to watch, when the dish is in the oven, is the browning of the cheese. Do not let it go beyond a rich golden-brown."
Fennel Baked With Parmesan Cheese
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings as a side dish
6 heads fennel, trimmed, quartered
2 tablespoons butter
freshly ground pepper
3 tablespoons (or more) grated Parmesan cheese
1. Cook the fennel in salted water until it is just barely tender.
2. Drain it well and arrange in a generously buttered gratin dish.
3. Be generous, too, with the pepper mill.
4. Sprinkle on the cheese.
5. Put into the oven at 400 degrees for 15-20 minutes, or until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.
Fennel Salad
You can make this salad as simple or as fancy as you like. Adding sweet dates and salty capers or olives make it exotic, but when you have fresh fennel all you really need is a light vinaigrette.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Yield: 2 servings
2 fennel bulbs, thinly sliced, by hand or with a mandoline
Black olives, capers, dates (about 2 tablespoons each, or to taste), optional
Juice of one lemon
3 to 4 tablespoons olive oil
Salt and pepper to taste
1. Rinse the fennel and slice very thinly. Also slice the dates and olives, if you're adding them.
2. Toss the fennel with the dates, olives and capers.
3. Whisk the lemon juice and olive oil together with a pinch of salt and pepper.
4. Dress the salad and toss to coat well.
Main photo: Fennel in the field. Credit: Terra Brockman


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A Slow Start to the Ladies' Tour
This week's Sybase Match Play Championship in New Jersey is the LPGA's seventh event of 2011, but it follows two off weeks since the Avnet in Alabama, and three off weeks before that since the Kraft Nabisco. Those gaps are hard. Vicky Hurst, left, a fine third-year pro, missed the cut at the Avnet and lost in the first round this week. That translates into three competitive rounds in eight weeks. Luckily, the pace picks up: The Tour stages eight tournaments in the next 11 weeks. "You do have to go into every tournament like it's a major, in a sense, because we don't have as many," Paula Creamer told the media Wednesday.
—John Paul Newport
The Ryder Cup Lands in France
Despite an emotional appeal from Spain following the death of Seve Ballesteros, France this week won the right to host the 2018 Ryder Cup on Le Golf National course, left, near Paris. As a condition, the sponsors have promised to build 100 new six- and nine-hole courses in urban areas to expand participation in the game.


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"Strong" emoticon?
Posted 24 January 2011 - 01:50 AM
Laura, I found this one for holding hands, which is a little smaller and neater:
Posted 24 January 2011 - 01:52 AM
Kate, you rock!!
Posted 27 January 2011 - 11:36 AM
Jump to content
Posted 24 January 2011 - 01:50 AM
Posted 24 January 2011 - 01:52 AM
Posted 27 January 2011 - 11:36 AM
Pandora's Aquarium, Inc. is not intended to be a substitute for professional assistance. All members and visitors are encouraged to establish a relationship with a trained counselor, therapist, or psychiatrist. Pandora's Aquarium, Inc. offers rape and sexual abuse survivor-to-survivor support only. Despite any qualifications staff or members possess, they are not engaged in a professional relationship with any other member. Survivors in crisis are urged to seek local help by contacting 911 or their local rape crisis center. Use of this website constitutes acceptance of the Terms of Service located here.


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Anita Ellis, deputy director of curatorial affairs at the Cincinnati Art Museum, retires at the end of May, leaving the museum without its two top arts leaders.
UPDATED: Anita Ellis, deputy director of curatorial affairs at the Cincinnati Art Museum, will retire at the end of the month.
Ellis, an international expert on Rookwood pottery, has been at the museum for 40 years. She conceived the idea for the museum's decade-old Cincinnati Wing and was its project manager.
"The future looks very exciting, and it is always good to leave on a high note," Ellis said.
Her last day is May 30. She plans to remain in Cincinnati.
In an interview with the Enquirer Thursday, Ellis talked about how appreciation for Cincinnati art and artists has evolved since she arrived at the museum in 1974.
What she might not say so readily is that she was a huge reason for that, culminating with the opening of the museum's celebrated Cincinnati Wing in 2003.
"When I came here 40 years ago, it was chic to malign Cincinnati art," Ellis said. "It wasn't done visciously, it was done mostly out of ignorance. It's human nature to think that greatness happens somewhere else."
Until the U.S. bicentennial in 1976, anything European was better than American, she said. When she was teaching a class in American painting in 1975, it was hard to even find books on the topic.
Eventually, she realized that Cincinnati's artistic greatness was not just in its decorative arts, like Rookwood, but also in its painters.
She proposed the Cincinnati Wing to the museum board while she was interim director before Timothy Rub arrived. Once he did, she led the team that created the wing.
"That it happened so greatly includes many people," Ellis said.
"Anita really has been very good for the community and for Rookwood," said Riley Humler, longtime gallery director at Humler & Nolan art pottery and glass auction house. "She brought the Art Museum into play by having the Glorious Gamble exhibit here in Cincinnati at a time when people considered Rookwood to be a poor stepchild. … Anita sort of pushed the issue and got people more interested in Cincinnati and Rookwood.
"The culmination has been the development of the Cincinnati Wing. She deserves credit for it, she really does," Humler said. "She's been very generous in the community, helping people realize what they have."
The Cincinnati Wing, Ellis said, is "a celebration of the greatness of Cincinnati art and a celebration of the greatness of the Cincinnati community."
With her retirement, she said, she will be able to enjoy more of Cincinnati's great cultural offerings on her own terms and in her own time.
Ellis' departure leaves the museum without its two top art leaders. Director Aaron Betsky left earlier this week, and a search for a new director is underway.
Betsky's farewell: Thank you, Cincinnati
David Linnenberg, interim director and chief administrative officer, heads up the museum's day-to-day operations.
Brent Coleman contributed.


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Shakespeare Micro Series Spincast Combo
Product Information:
Compact and affordable, this Micro Series Combo arms anglers with a ready-to-fish rod and reel. The 4'6" rod is matched with the Micro Series Spincast Reel to give you everything you need for a good day on the water. Complete with an on/off anti-reverse system and ball bearing system for smooth operation, each Shakespeare® Micro Series Spincast Combo is prespooled with 4 lb. fishing line.
Power: UL-Ultra Light
Rod Power & Length: UL 4'6"
- 4'6" rod matched with Micro Series Spincast Reel
- Anti-reverse system with selective on and off
- Equipped with 1 ball bearing to enhance operation
- Prespooled with 4 lbs. line
- Shakespeare
Power: UL-Ultra Light
Rod Power & Length: UL 4'6"
- Model: MICROCAST46CBO
- Pieces: 1
- Ball Bearings: 1
- Reel Size: MC
Country of Origin: ChinaWeb ID: 19434496
Customer Reviews:
Rated 3.9 out of 5�by 26 reviewers.
Rated 4 out of 5�by Jack Bargain Spincast Combo Micro rod and reel combo performs flawlessly. A true bargain at the price. In addition, the online purchase was easy and combo delivered fast. It was well packed and the shipping was free. April 3, 2016
Rated 4 out of 5�by Ed Still works! Every year I buy a few fishing rods before going on vacation, and my sons usually break them 3 days into the trip, then we borrow someone else's. This rod went through a week of intense fishing with my 5 sons, and myself! September 13, 2015
Rated 4 out of 5�by dabearz34 shakespeare micro Have not had a chance to use this pole on the lake but did try it in the driveway and it worked great the kids enjoyed it. September 8, 2015
Rated 5 out of 5�by Nick It is great for close quarters casting Now I can leave my 6 1/2 foot poles at home. there's never much room in a boat for bulky items. September 8, 2015
Rated 5 out of 5�by RichS Bought it for my 6 and 8 year old kids... I think I am going to toss my gear and steel this. I forgot how much fun it was to fish on nice lightweight gear. For the 5 times a year I fish... EXCELLENT September 1, 2015
Rated 4 out of 5�by Bill Good combo. Bought this for my 7 year old son's first trout stream set up. Great reel and rod once it was respooled with 4 pound trout S.O.S line. Stren 4 pound from factory was terrible. My son loves it , he caught his first two trout on it. November 4, 2014
Rated 4 out of 5�by Bluegillie77 Ultra Light, Ultra Nice I use this combo mainly to cast very small jigs and other small baits that bigger outfits will just not handle. I have had some good luck casting for bluegills and other panfish. So far, so good. September 26, 2014
Rated 3 out of 5�by jpapa service my grandson loved it,i reside in new York ,bought this online at a store in Florida. my son went to pick it up for my grandsons birthday, what a hassle, i was trying to avoid the postal service.ya gotta take online shopping to a new level. August 27, 2014
Rated 5 out of 5�by Blake1822 Spincast Combo This product is great. My son loves it and it is easy for him to cast. August 5, 2014
Rated 5 out of 5�by Peadub Great Rod and Reel or Kids! First time out with my five year old niece and 13 fish in under two hours! ON HER OWN! Was it the Rod? Reel? Or the kid? I'd like to think it was all the kid but the rod and reel were simple enough for her to master in minutes and she got better with every cast. Now thats what you want a child to experience when they fish for the first time, total joy and enthusiasm for the sport. We went back to Dick's and loaded up on a tackle box for her to take home to Florida. She's been out twice and been landing fish steady! I couldn't be happier with the purchase or the results. July 29, 2014


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I am new to KMPlayer and can't find the setting that resizes the application screen to the video's 100% size. Windows Media Player has "Fit Player to Video on Start", VLC has "resize interface to video size" and Media Player Classic has "Auto zoom to 100%". Can KMPlayer do this?
Right click on the interface, and Screen Controls --> Start Playback In --> Original Size.
There's also Screen Controls --> Keep Video Frame To --> Normal Size (100%).
Try this:


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Listen; All time Hit King Pete Rose on The Drivethe all time hit king, Charlie Hustle himself Pete Rose joined the show and spoke about today's stars and where they rank in his mind in history. Plus, LISTEN TO DAVE REFER TO PETE AS THE "HOME RUN KING". All that and more, on the all new morning show, The Drive heard only on Sports 1140 KHTK! Daily 6-9 AM
Hall Of Fame Giant Monte Irvin Dies At 96Hall of Famer Monte Irvin, a power-hitting outfielder who starred for the New York Giants in the 1950s in a career abbreviated by major league baseball's exclusion of black players, has died. He was 96.
Favre, Owens, Faneca Among Hall Of Fame FinalistsBrett Favre, Terrell Owens and Alan Faneca, all first-year eligibles, have made the list of 15 finalists for induction into the Pro Football Hall of Fame.
Carter Apologizes For Advising Rookies To Get A 'Fall Guy'
WATCH: Tim Brown's Hall Of Fame Speech
This Week In Baseball: Coaches, Young Ballplayers Should Heed Smoltz's PleaSmoltz's Hall of Fame speech illuminated a growing problem at the youth level of the sport.
The Grant Napear Show - March 17, 2015 - Seg 7
Hall of Famer Tim Brown joins Deuce and Jason Ross
The Deuce and Jason Ross Show - February 4, 2014 - Segment Five
The Grant Napear Show - January 6, 2015 - Seg 7
The Grant Napear Show - January 6, 2015 - Seg 5
Keidel: Jim Kelly's Final ScoreWord dripped down this week that Jim Kelly's cancer is gone. But what does that mean? Is it gone today only to make its interminable, terminal march back to his enervated frame? Or is it really gone, as in he won?


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Newton's Telecom Dictionary
Author: Harry Newton
Publisher: Telecom Library, Inc. ISBN: 0-936648-42-2
Price: $24.95
Reviewer: Phil Hughes
Newton bills his book as the "world's number 1 selling telecommunications dictionary". This new edition weighs in at 1110 pages and is totally filled with computer and telecommunications terms. Although you probably won't be looking for everything in the book you can be fairly sure that what you are looking for is there.
For example, look under "error control protocols" and you will find a very good explanation of V.42, MNP and LAP-M stretching to about a page. Or look up "group 1, 2, 3, 3bis & 4" and get another one-page explanation of various FAX standards. I even found "pentium" in the book. I had to look for PEP, Telebit's proprietary modem protocol, to stump the book.
If it has anything mildly to do with telecommunications it seems to be in the book. That's the good news. But there's some bad news as well. First, the whole book is set in Helvetica type. This works ok for short definitions but it becomes just plain hard to read for longer explanations. The type face is fairly large so that isn't a serious problem, but Harry could have made a better book and saved a lot of paper by doing the work in a serifed face and smaller point size.
The second problem with the book is an assortment of small errors. For example, the 8088 is described as the 8-bit version of the 16-bit 8080. Most anyone knows the 16-bit cousin is the 8086, not the 8080, but such an error makes me nervous that there may be some real hidden "gotchas" hidden in the more technical information. The book even defines the 80387SX as the coprocessor for the 80385SX microprocessor. Yeah, we all know that this was supposed to be the 80386SX as the book has already said but, once again, simple typos like this scare me.
The bottom line? I think Newton's book is worth purchasing, but I hope the 7th edition addresses these concerns.
Phil Hughes
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One of the best things about the UNIX environment (aside from being stable and efficient) is the vast array of software tools available to help you do your job. Traditionally, a UNIX tool does only one thing, but does that one thing very well. For example, grep is very easy to use and can search vast amounts of data quickly. The find tool can find a particular file or files based on all kinds of criteria. It's pretty easy to string these tools together to build even more powerful tools, such as a tool that finds all of the .log files in the /home directory and searches each one for a particular entry. This erector-set mentality allows UNIX system administrators to seem to always have the right tool for the job.
Cron traditionally has been considered another such a tool for job scheduling, but is it enough? This webinar considers that very question. The first part builds on a previous Geek Guide, Beyond Cron, and briefly describes how to know when it might be time to consider upgrading your job scheduling infrastructure. The second part presents an actual planning and implementation framework.
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Geek Guides
With all the industry talk about the benefits of Linux on Power and all the performance advantages offered by its open architecture, you may be considering a move in that direction. If you are thinking about analytics, big data and cloud computing, you would be right to evaluate Power. The idea of using commodity x86 hardware and replacing it every three years is an outdated cost model. It doesn't consider the total cost of ownership, and it doesn't consider the advantage of real processing power, high-availability and multithreading like a demon.
This ebook takes a look at some of the practical applications of the Linux on Power platform and ways you might bring all the performance power of this open architecture to bear for your organization. There are no smoke and mirrors here—just hard, cold, empirical evidence provided by independent sources. I also consider some innovative ways Linux on Power will be used in the future.Get the Guide


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You are a fan of there! gifted ? Come to discover the best forums there! gifted on the internet and share your experience with a community fan of there! gifted . You can also build a forum there! gifted and create your online discussion.
Twenty years into the future, Beata Academy is a flourishing institution for children possessing supernatural powers known as 'gifts. '
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A school for gifted youngsters.
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