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social media watch
Posted by Sheila Shayon on January 8, 2014 03:54 PM
Back in 2001, the ladies of Destiny's Child gave us fair warning, but who knew we'd have to wait 13 years to see if we were "ready for this jelly?"
After leaving Twitter in 2011, co-founder Biz Stone formed Obvious to explore new ideas with some former co-Tweeters, and then launched Medium, a "digital speakers' corner."
This week, he unveiled at CES 2014 his next big thing: Jelly, an app that brings social and search together to answer queries. Not quite the caliber of 'Queen Bey,' but we're intrigued.
Users will pose visual questions via Twitter and Facebook and receive answers back from select friends and followers.
"What we're really doing is taking full advantage of what makes mobile mobile: the brevity, the location, the shortness of the answers," said Stone, CEO of the new company.
In a blog post, the company said Jelly uses humans rather than algorithms to gather and parse information. "No matter how sophisticated our algorithms become, they are still no match for the experience, inventiveness, and creativity of the human mind."Continue reading...
More about: Tech, CES, CES 2014, Social Media, Twitter, Facebook, Biz Stone, Jelly, Apps, Mobile, Medium, Obvious, Startups
brand revival
Posted by Mark J. Miller on January 8, 2014 02:49 PM
The Polaroid brand may seem like the perfect one to box up and send off to the Smithsonian, but the camera maker isn't close to dead yet. At CES 2014 this week in Las Vegas, Polaroid is demoing a nifty new camera that allows photographers to either instantly share an image on social media or print out a 2x3 inch version of it on sticker paper, CNET reports.
Of course, the Android-based Socialmatic with a 4.5-inch touchscreen will need special supplies such as heat-activated Zink paper, which will run about $30 for 80 sheets. Still, the "hipster-vintage retro design" may interest younger consumers, CNET predicts. The Socialmatic isn't expected to actually be on the market till the fall, however, and TechCrunch reports that it will cost $299.
To add to the shareability, the printed image includes a small QR code "so that other Socialmatic users can scan it, get the digital version from Polaroid's servers, and reprint it," TechCrunch notes.Continue reading...
More about: Tech, CES, CES 2014, Social Media, Polaroid, LG, Socialmatic, Mobile, Apps, iOS, Android
mobile brands
Posted by Shirley Brady on January 8, 2014 01:52 PM
Smartphone manufacturer BlackBerry used to rule the roost as the world aspired to have the same phones that chief executives and bigwig attorneys were tapping away on. But BlackBerry had little chance to survive when the likes of Apple and Samsung introduced more advanced, user-friendly technology that has since won consumers the world over.
It seemed that the company formerly known as Research In Motion was going to take a long-term leave from the consumer market, focusing on business and software, but BlackBerry apparently still has some fight left in it. CEO John Chen said at CES 2014 this week that while the company was going to "focus on its enterprise business for the next 18 months," it was still planning to keep in the consumer smartphone race as well.
After posting as astounding $4 billion loss and only selling two million of its new smartphones, Chen said BlackBerry needs to sell five times that per quarter in order for the company to break even.Continue reading...
More about: Tech, Mobile, CES, CES 2014, BlackBerry, John Chen, Foxconn, Apple, Samsung, QWERTY Keyboard, Ryan Seacrest, Typo
brand strategy
Posted by Sheila Shayon on January 8, 2014 12:39 PM
Yahoo CEO Marissa Mayer's highly anticipated (and attended, as hundreds waited in line to fill the 1,700-seat Las Vegas Hilton) 2014 CES keynote played like a show as she focused largely on entertainment, unveiling a new digital magazine, introducing her new star colleagues, Katie Couric and David Pogue, and serving up John Legend for a Beatles rendition.
But the focus of Mayer's talk didn't stray far from content creation, announcing the addition of Yahoo News Digest, a twice daily summary of news that will include information from multiple sources and news outlets. In a similar space, Mayer introduced another new content product, Yahoo Digital Magazines, which will be Tumblr-powered sections on Yahoo News.
The first two "magazines": Yahoo Tech, headed by former New York Times tech columnist David Pogue, and a Yahoo Food vertical. Mayer said digital magazines are core to the company's strategic goals, indicating that the new projects will feed the ad beast with ad-funded content, but no display ads.
Another tech star is helping achieve Mayer's vision: British teen genius Nick D'Aloisio, who sold his Summly app to Yahoo! for $30 million last year and joined the company as a mobile product manager. D'Aloisio explained in a blog post how he helped develop the Yahoo News Digest app, whose backers include Yoko Ono, Stephen Fry and Ashton Kutcher.Continue reading...
More about: Tech, CES, CES 2014, Yahoo, Yahoo!, Marissa Mayer, Katie Couric, David Pogue, Yahoo Advertising, Advertising, Sponsored Content, Branded Content, Native Ads, Yahoo Digital Magazine, Yahoo News Digest, Tumblr, David Karp, Summly, Nick D'Alosio, Apps, Mobile, Flickr, SNL
tech in the spotlight
Posted by Sheila Shayon on January 7, 2014 08:04 PM
It's actually tough to make a call on what's trending at CES 2014 this week with any coherence, as the range of technologies and new products on display at the show's first full exhibit day range from racing robots and recreational drones to wearable sensors, power chargers, and bends, wedges and curves.
Speaking of curves, director Michael Bay's (Transformers, Pearl Harbor) unfortunate meltdown at Samsung's event Monday night was strewn across the Twitterverse. While touting the virtues of Samsung's latest curved-screen models, as large as 120 inches, the teleprompter failed, and "Bay himself couldn't come up with a single reason why anyone should care," Forbes commented. "In a nutshell, the moment summed up the TV industry's problems: there are plenty of new TV's to ogle at CES 2014."
Korean companies LG and Samsung both unveiled TVs that bend from flat to curved with the touch of a button on a remote after years of selling the notion that flat screen panels were best. Sony, meanwhile, is pushing 4K resolution—a technology that is coming soon once the cost of adding that many pixels to your television is cheap enough for the mass market and the TV's themselves become large enough to reap the benefit.Continue reading...
More about: Tech, CES, CES 2014, LG, Samsung, Ultra HD TV, BlackBerry, Yahoo, Marissa Mayer, Twitter, Jelly, Biz Stone, ADT, Sony PlayStation, Digital, Mobile, Electronics
Posted by Dale Buss on January 7, 2014 06:42 PM
When it comes to alternative powertrain technologies, Toyota is in a great position to take a bit of a flyer. It made the right call in becoming the predominant brand in gasoline-electric hybrids with Prius, and it doesn't seem to be hurting from how the company has essentially declined to pursue a serious expansion of its tiny electric-car efforts.
Now comes Toyota making a significant bet on cars powered by hydrogen fuel cells. Joining rivals including Honda and Chevrolet in pursuing what could be considered the "greenest" power source of them all, Toyota was highlighting its FCV fuel-cell vehicle at the International Consumer Electronics Show in Las Vegas this week after unveiling the concept at the lightly attended Tokyo Motor Show in November. It could be on sale in 2015.
Toyota said its FCV could provide a 310-mile range between fill-ups, which is on the order of what many vehicles provide between fill-ups of gasoline. The most significant difference, of course, is that fuel-cell vehicles produce only water vapor as a byproduct and produce no polluting emissions.Continue reading...
More about: Automotive, Chevrolet, Honda, Hyrdogen Fuel Cells, Toyota FCV, Toyota Prius, EVs, CES, CES 2014, Green, Green Tech
Posted by Mark J. Miller on January 7, 2014 05:36 PM
John McAfee created an antivirus program that became the industry standard, making him an unbelievably wealthy man. But since splitting from the company in 1994, McAfee's wealth—and personal reputation—have taken a tumble, especially after he hid out in Belize while being considered a "person of interest" in a murder investigation—and blogged about it.
But McAfee's antics have also drawn some negative attention to Intel, which bought McAfee Inc. in 2010. Now, after grappling with McAfee's outspoken opinions and unruly actions, the company announced it will be officially rebranding the security software, devoid of McAfee's name.
Intel CEO Brian Krzanich announced the change at the Consumer Electronics Show, where Intel is busy unveiling new efforts in wearable tech. While the McAfee sheild logo will remain, the software—which will be made available for free on mobile devices—will now be known as Intel Security, a change that is estimated to take a year to implement.Continue reading...
More about: Tech, Software, Intel, Mobile, Computing, McAfee Security, John McAfee, Rebrand, Logo, Verbal Identity, CES, CES 2014, Intel Security
Posted by Mark J. Miller on January 7, 2014 04:50 PM
Consumers are already unhappy with the size of their cell-phone bills, but providers have got the mobile-hungry masses in a vulnerable spot: Pay up if you want to keep watching those cat videos wherever and whenever you want, America!
AT&T announced during Monday's Developer Summit at this week's Consumer Electronics Show that it will start selling data sponsorships, which will allow companies to sponsor data downloads by AT&T customers so the download won't count against the consumer's monthly limit. The sponsoring brand's logo will be visible on the screen and the monthly bill, according to the Wall Street Journal.
"Customers just look for the Sponsored Data icon and they know the data related to that particular application or video is provided as a part of their monthly service," said Ralph de la Vega, president and CEO of AT&T Mobility. "That's what makes this a win-win for customers and businesses." Continue reading...
More about: Tech, Mobile, Advertising, CES, CES 2014, AT&T, T-Mobile, Verizon, Mobile Data, Sponsored Data, AT&T Drive Studio, Automotive, Tesla, Audi, Sponsorships
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RedHead® Sublimated Camo/Leather Belt
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Leading WomenPublication Photos »
Thursday, December 4, 2014, 5:30PM
Hyatt Regency Baltimore
300 Light Street Baltimore, Md., 21202
The winners for the 2014 Leading Women event have been announced! Click here to see a full list of the honorees.
Leading Women identifies women age 40 or younger for the tremendous accomplishments they have made so far in their career. They will be judged on professional experience, community involvement and a commitment to inspiring change.
'I can't think of anything you could have done better.'
See what people are saying about Leading Women!
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Open daily at 11:30 AM
Dine until 1 AM
Drink until 2 AM
All sandwiches served with your choice of fries, salad, cup of tortilla soup, Mexicali rice with black or smashed pinto beans, or a cup of tortilla soup with chicken for $1.75 extra.
American Kobe Beef CheeseburgerA 1/3 pound American Kobe Beef burger topped with gruyere cheese, arugula and tomato. Served with chipotle cream and bell pepper aioli on a toasted bun.
Rotisserie ClubPulled Rotisserie Chicken with bacon, avocado, lettuce, tomato, mayonesa, and sliced red onion on toasted country bread.
Grilled Fresh Ahi Tuna SandwichFresh Ahi Tuna grilled to temperature topped with grilled onions, jalapeno jack cheese, lettuce, tomato, and our bell pepper aioli on toasted country bread.
Chicken Breast SandwichGrilled chicken breast topped with jalapeno jack cheese, lettuce, tomato, sliced red onion, and our bell pepper aioli on toasted country bread.


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Creature Count
A Prehistoric Rhyme
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Authors: Huante, Brenda
Title: Creature count
a prehistoric rhyme
a prehistoric rhyme
Published: New York : Farrar Straus Giroux, 2012.
Edition: 1st ed.
Characteristics: 1 v. (unpaged) :,col. ill. ;,29 cm.
Summary: Rhyming text in the pattern of "Over in the meadow" introduces dinosaurs and other prehistoric creatures and their mothers, from one trumpeting woolly mammoth to ten hatching maiasaurs. Includes a timeline and facts about the animals in the rhyme.
Local Note: 1 2 4
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Branch Call Number: E HUA
Statement of Responsibility: Brenda Huante ; pictures by Vincent Nguyen
Subject Headings: Stories in rhyme Juvenile fiction. Dinosaurs Juvenile fiction. Animals, Fossil Juvenile fiction.
Topical Term: Stories in rhyme
Animals, Fossil
Animals, Fossil
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On September 8, the friends, family and loved ones of fourteen-year-old Jillian Burgos held a candlelight vigil for the girl, who'd been missing since disappearing from her Hartford, Connecticut-area backyard on August 25. Two days later, investigators found her safe in Longmont and arrested 53-year ... More >>
Ashleigh Padilla is incredibly photogenic, as the gorgeous portraits on her Facebook page attest. But perhaps her best known image is a mug shot snapped after her arrest for allegedly funding a shopping spree with a customer's debit card. Padilla's pic is only one of the memorable images from the m ... More >>
Our latest post about the startling Ryan Stone car chase featured local officials justifying the pursuit even after the child with the suspect was safe. The vast majority of our readers strongly agreed authorities did the right thing -- but one reader was more cautious based on the experience of a l ... More >>
Yesterday, we recapped the wild, hour-long chase that resulted in the arrest of Ryan Stone, who'd stolen a car with a four-year-old inside. Given that a number of cars were struck during the pursuit, and a state trooper was seriously injured, should authorities have backed off, especially after the ... More >>
This morning's news cycle was dominated by an event that many Coloradans watched live -- a police chase after a car-jacking suspect who'd raced away from a Longmont gas station in a stolen vehicle with a four-year-old boy inside. Fortunately, the conclusion of the story is relatively happy for most ... More >>


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US and European regulators at odds over new money-fund rules
11 October 2012
Regulators on either side of the Atlantic disagree over how to pursue further reform of the $4.7 trillion money-market fund industry, which played a key role in 2008's financial crisis.
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Why Central American kids are flooding Texas, and what it means in Dallas.
I think I mention the length of time it took a restaurant to open in about one of every three stories I write about a new place. It's tough getting the coveted certificate of occupancy from the city, and unexpected delays can pile up like tile dust on the floor. The Establishment, though, takes ope ... More >>
As 2013 comes to a close, we could focus on all of the peace and goodwill toward men that we wish for in the coming year. We could put aside our differences, invite some vegans to a barbecue and toast a gluten-free beer with our friends. Or we could look back on a few of the juiciest, richest Food ... More >>
On Tuesday morning, news broke that employees from both Smyth and Cedars Social, two of Dallas' finer cocktail bars, had staged a walk out, temporarily shuttering both bars. The unnamed employees complained at an unnamed pub, according to the Central Track story, citing creative differences as the r ... More >>
Brian Williams and Brian Martensen, the team behind Cedars Social, have quietly opened a new high-end cocktail den called Smyth at 4513 Travis St., just south of Knox Street. Previously we told you about The Establishment, an oyster-inclined restaurant, which has yet to open. Smyth is the drink part ... More >>
Yesterday on the Eats Blog, Leslie Brenner published a blog post about an yet-to-be named bar to be opened by Michael Martensen and Brian Williams, who own Cedars Social. The duo made news last October when they announced a new oyster bar, dubbed the Establishment, which was slated to open this past ... More >>
The folks behind Cedars Social are coming to the north side of Dallas to open their next venture. Brian Williams and Michael Martensen have announced the pending opening of The Establishment, which will feature a similar cocktail-centric experience to their Lamar Street bar with one major difference ... More >>
George Hall's 10-year-old, high-powered telescope was trained on Jupiter at 6:35 a.m. on Monday when it caught a brief flash of something lighting up Jupiter's surface. Hall didn't actually see the flash -- possibly a meteor impact -- but another amateur astronomer named Don Peterson did, and when H ... More >>
Yesterday we told you about Cedars Social's new all-you-can-eat Prime Rib special. To be honest, when I read the news release, I thought this was a pretty ridiculous event. I still do, but after talking to owner Brian Williams I'm starting to buy in. At least a little. "It went pretty well," Willia ... More >>
Providence, Rhode Island's Deer Tick is all about John J. McCauley III. The singer/guitarist formed the band in 2004 and his warped wit and croaking vocal style define Deer Tick's sound. Speaking from a Pittsburgh restaurant and in anticipation of Saturday's show at The Loft, McCauley spoke about De ... More >>
Throughout hip-hop's history, rappers have sought to distinguish themselves through a variety of methods. While some have focused exclusively on lyrical content, others have focused on style and cadence. As of late, hip-hop has experienced a fundamental shift from an emphasis on substance to an emph ... More >>
He's more excited about the grilled "Cheese Head" sandwich than the actual game.Visitors here for the Super Bowl are probably feeling right at home this week because of the weather, but you'll feel even more welcomed this weekend when every bar and restaurant in North Texas will cater to Stee ... More >>
Your daily dose of national music news for Tuesday, May 12, 2009... NBC Nightly News host Brian Williams can now add indie music video blogger to his resume. Seems some, uh, very private images of Rihanna have leaked onto the Internet. They're just "alleged" to be Rihanna at this point, bu ... More >>
Last night, Daily Show correspondent Rob Riggle was in Plano covering Indecision '08. OK, fine, not really. Nonetheless, here's the clip for those who spent the better part of the night watching the "real" news -- during which NBC's Brian Williams actually said Hillary Clinton's victories in Texas a ... More >>


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Katy Perry and Miley Cyrus made out at the latter's Bangerz concert over the weekend, and the former's reaction has been hotly debated on the Internet.
The "I Kissed a Girl" singer was indeed kissed by a girl ... but did she like it? Some coverage of the Miley Cyrus-Katy Perry kiss say she did not.
They point to a reaction shot in which Katy looks less than thrilled (below), but maybe she was just taken aback by something Miley surprised her with?
According to insiders, that appears to be the case.
Perry is "not ashamed or even slightly embarrassed" that she shared a kiss with Miley, a close source says, but "it was in the heat of the moment."
"Katy is super cool with it. it was just a fun moment," the source said. "It's not a big deal. It wasn't planned; it was something that people have seen."
"She thinks it was actually super cool."
The reaction makes a lot sense if Katy Perry didn't see this coming. Most of us, even her, would be a little thrown off if Miley Cyrus did that out of the blue.


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We're sorry... This job has expired or been removed. It may have been filled or removed for some other reason. For your reference the original listing is shown at the bottom of this page.
Registered Nurse Opportunities in Women's Health Emory Johns Creek
Emory Healthcare • Atlanta, GA
Job #73929089
Emory Johns Creek Hospital is seeking Registered Nurses with at least 1 year of direct care experience to join our outstanding Women's Healthcare Team.
Are you an experienced Women's Healthcare RN that can carry out the mission, vision, values and quality commitment of Emory Johns Creek Hospital? If you are, then please apply to this opportunity. Our Nurse Recruiter will be in contact with you to discuss your interest in joining our exceptional team.
MINIMUM QUALIFICATIONS: Currently licensed as a Registered Nurse in the state of Georgia.
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RNs with at least one year of direct care experience and Women's Healthcare
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Search Words: Mother Baby, Labor and Delivery, Antepartum, APU, Womens Health, L&D, GYN, Nursery, OB Surgery, OB Operating RoomUpdated


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The score was tied at 46.
Wapakoneta had been consistently trailing the entire game.
When the visiting St. Henry Redskins turned the ball over with about 40 seconds left, Wapakoneta varsity boys basketball coach Matt Bradley knew what he wanted to do.
"We wanted to play for the last shot. I thought we did a tremendous job being patient, and running the play we wanted to run," Bradley said. "(Alex Greve) came open off of a great screen."
Led by the Western Buckeye League's most potent scorer, the Elida Bulldogs picked up a road victory over the Wapakoneta boys basketball team.
She was all smiles standing outside the locker room after a victory over the hosting Elida Bulldogs.
You would be too if you just hit a long 3-pointer for the win.
Games aren't often decided by one shot or one play, but Tuesday night Wapakoneta senior Nicole Brown's last second 3-pointer won the game, 47-46.
The game wasn't pretty, but it was win — and Wapakoneta Redskins varsity girls basketball coach Rusty Allen says he will take the win any way it is wrapped.
The Wapakoneta Redskins played well in the first half, but held only a 29-20 lead over the Allen East Mustangs. Then their level of intensity failed to match the Mustangs, who increased theirs, in the second half, but the Redskins played just well enough to never lose the lead as they pulled out a 49-45 victory at home.
NEW BREMEN — The New Bremen girls basketball team swarmed Botkins with an array of defenses and ended the Trojan's three-game winning streak with a 39-26 decision on Monday night.
Botkins shot 18 percent from the floor on 7-of-40 shooting and turned the ball over 21 times in the face of four different New Bremen defenses that included fullcourt and halfcourt presses and man-to-man defense.
ADA — The Wapakoneta Redskins boys basketball team won a key bounce-back game in convincing fashion Friday night, defeating the Ada Bulldogs, 74-26.
Former Wapakoneta Redskin baseball star Brian Garman is moving his way up through the minor league system, attributing his success to positive thinking and hard work.
Saturday and Sunday, Garman will try to instill those values to participants Brian Garman's Pitching Camp in Wapakoneta.
While Garman found success with the Huntsville Stars at the AA level as a pitcher, he knows where he comes from and he owes a lot of his current and future success to Auglaize county.
WAPAKONETA — The Lima Senior Spartans travelled to Wapakoneta to take on the Redskin's boys basketball team, and the athletic ability of the Spartans proved to be too much for the 'Skins.
The Spartans, led by senior guard Devon Allen who had 20 points, were able to down the undefeated Redskins, 64-58.
FINDLAY — The Wapakoneta varsity wrestling team finished in second place out of 12 at the Findlay duals Saturday to start its season.
The team went 4-1 in its duals, beating Fostoria, Shawnee, Napoleon and Hicksville.
The lone loss was to eventual winner, Dayton Eaton.
Head coach Jason Rostorfer was pleased with the team's first match of the year.
After surrendering a sizable first period lead shrink to three points midway through the third period, the Wapakoneta Redskins went on a 14-2 run to finish the period and end any hopes the Indian Lake Lakers had of upsetting the home team on Saturday.
After dispatching of the Piqua Indians in the season opener, Redskins varsity coach Matt Bradley gave his squad credit for being gritty in capturing a 59-37 victory against Indian Lake.


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Photos and Description of this 3 bedroom holiday apartment in Bangkok - Penthouse Duplex
3 Bedrooms, 2 Bathrooms Penthouse with River View at the Heart of Bangkok
The Lighthouse Penthouse is a 1,100 square foot room that offers the ultimate service and accommodation of a five-star condo in the heart of Bangkok. The property is ideally situated in Bangkok City on Charoen Nakorn Road nearby five-stars hotels such as The Millennium Hilton Hotel and The Peninsula Hotel.
It is a 3 bedrooms duplex with a private rooftop garden (available for penthouse units only) that provides a stunning panoramic view of Bangkok. The room can accommodate up to 6 people with free high speed WIFI available.
The 1st - 4th floor of the apartment complex are composed mainly of retails such as a supermarket that opens 24/7, Chinese, Japanese and Italian restaurants, coffee shops, S&P bakery shop, and salons. It is also a 5 minutes walk to Starbucks, Tom N Toms, local foods, and shopping outlets.
Free facilities access, fitness, sauna, multi-purpose area, and a swimming pool are just some of the leisure facilities found in this luxurious property.
The LightHouse is a walking distance to Krung Thonburi BTS station. The BTS is connected to the city center and famous shopping areas such as, Siam Paragon, Siam Center, MBK, and Central Chidlom. It is also close to Pepsi pier and Dumex pier, where you can cross the river to BTS Taksin Station, Shangri-La Hotel, and Oriental Hotel. You can take a boat trip along Chaopraya River and experience a lifestyle by the river.
- Suitability:
- children welcome
- non smoking only
- pets not allowed
- wheelchair accessible


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Beautiful Inside
A few years ago, farmer and friend Tallahassee May introduced me to this vibrant root vegetable, the Watermelon Radish. An apt name, I thought, for this member of the daikon family. It grows rather large–its size and heft ranging from golf ball to soft ball. A slice through the outer mottled green peel reveals a shock of magenta ringed in white.
I later learned that this heirloom is a native of China, and the Chinese have given it a better name: Xin Li Mei, which means Beautiful Inside.
Sometimes our challenges in the kitchen mirror those in the world: how to uncover that inner beauty so often hidden?
Unlike other radishes—such as cherry bombs, white icicles and French Breakfasts, which have a bright snap and crunch—the slower-growing watermelon radish can be a bit on the tough side.
I discovered this the first time I made a snack with them. Prepared in the French manner, it was a simple tartine: salted radish slice over soft butter on toasted bread. The big brilliant coins curled up on the open face sandwich, their earthy taste buffeted by leathery texture.
This time, I thought that the radishes might benefit from some "down time," relaxing in a light vinaigrette before I'd place them on the rounds of bread.
I used avocado oil–clear, clean, slightly nutty in taste–to cloak them, (although a favored olive oil would work well too.) followed by a generous frill of grapefruit zest, a squeeze of the tart juice for acidic counterbalance, and scatter of coarse sea salt.
I covered the gleaming coins in plastic wrap. An afterthought (after I'd set aside the camera too), I placed a tea kettle, as a weight, on top, and left them alone for about an hour at room temperature.
Meanwhile I sliced a crusty baguette, slathering each piece with creamy chevre.
Then, lifted the kettle and peeled back the plastic.
Time in the marinade, under the kettle's weight infused a delightful citrus essence into the radish slices. Salting tenderized. Avocado oil made them glossy.
One by one, I placed the watermelon jewels onto the smeared bread rounds. Then took a bite.
Hmmm. Beautiful, inside and out.
Call them Watermelon Radishes or Chinese Red-Meat …they are delicious marinated like a crudo in this recipe, or oven roasted in lemon and brown butter.
1 pound watermelon radishes
coarse sea salt
4 tablespoons avocado oil
zest from one grapefruit
1-2 tablespoons grapefruit juice
12 ounces chevre, softened
1 crusty baguette, sliced 1/4 inch thick, toasted if desired
small bundle fresh chives, optional for garnish
Wash, peel and slice the watermelon radishes into thin rounds. Arrange the rounds on a plate or platter and sprinkle coarse sea salt over them. Drizzle avocado oil over the radishes, followed by sprinkles of grapefruit zest. Squeeze some grapefruit juice over the radishes too.
(Eat the grapefruit–or keep to slice on a salad!)
Cover with plastic wrap. Place a weight (like a tea kettle!) on top and allow the liquids to macerate the radishes, for about an hour.
Spread the softened chevre over the baguette slices. Uncover the platter of radishes, and place a macerated round on top of each slice. Garnish with chives.
Makes 3-4 dozen.
Posted in Appetizers/Hors D'oeuvres, Recipes, Sandwiches, Vegetables, Vegetarian Dishes | 12 Comments »
Warm Eggplant-Tomato Salad with Fried Tomato Skins
It's the last day of August, and my summer garden is looking ragged. The ongoing battle with Johnson grass is over and I've surrendered: a thick border now entrenched along the fence row, and tall clumps reside undisturbed among the tomatoes and wax beans.
Arugula, long since bolted, has reseeded, trying to bully its way up through the weeds. One by one flourishing squashes have collapsed, victims of those dreaded borers. Two large tomato plants yellowed and died, seemingly overnight, the reason unknown.
Nonetheless, my visits remain fruitful and full of wonder. My stand of Mexican sunflowers continues to put out astonishing blooms in copper, bronze, and blazing yellow, even when their primary heads are bare, petals dropped, seeds picked clean by feasting goldfinches.
The slow-growing Italian roasting peppers are showing streaks of bright red, their fiery signal for harvest.
A few heavy rains have inspired the tomatoes to produce again, although not in the gargantuan sizes of July, and their skins are a bit tougher.
And my lone eggplant, which weathered an early onslaught of flea beetles, is forming plump white and purple streaked fruit. Sweaty, dusty, but excited, I return home with my pouch filled with just-picked things for dinner.
What to make?
Today's recipe comes from my cookbook: Caroline's Warm Eggplant Salad. It uses my garden spoils so well! I've embellished only slightly–having found a genius idea in the Farmer's Market issue of Cooking Light (June 2014).
Chef Deborah Madison shared a simple beefsteak tomato salad with fried tomato skins. It's those fried skins that caught my attention. They are easy to prepare, and add a welcome bite as a garnish-a clever use for these late summer-tough skinned "maters."
After you plunge your tomatoes in boiling water, quickly cooling them in an icy bath, you slip off the skins. Your tomatoes are ready to cube for the salad. Dab the skins dry and pan fry them in a small amount of oil. They'll become like thin glassy pieces of cellophane, crisp–and when drained and salted–almost "bacony."
Even without the fried skins, the salad is simply delicious. A splash of sherry vinegar (a nice change-up from balsamic or red wine,) minced garlic and salt coax out the sumptuous tomato juices. Chunks of roasted eggplant gain a rich brown crisp, and soft sweet flesh.
If you'd prefer this to be vegan, omit the fresh mozzarella. I like the extra meatiness the cheese brings. It turns the salad into a one-dish meal, especially if you serve it with crusty bread to mop up all those lush juices.
I haven't tired of the tomatoes—not yet. In fact, knowing that their time is waning makes me savor them all the more. The seasonal shift is soon to come.
adapted from Third Thursday Community Potluck Cookbook
1 large eggplant, unpeeled, cut into 1-inch cubes
3 tablespoons olive oil
Coarse kosher salt and black pepper to season eggplant
5 ripe heirloom tomatoes, skins removed* and cubed
2 to 3 garlic cloves, minced
1/2 cup fresh basil leaves, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh mozzarella, diced
*Recipe to follow
Preheat the oven to 350 degrees.
In a large bowl combine the cubed eggplant with the olive oil in a large bowl and toss well to coat. Spread the eggplant out on a baking sheet. Sprinkle with kosher salt and pepper. Bake for 12 minutes. Turn the eggplant over and bake until soft, with browned edges, about 12 minutes longer.
While the eggplant is cooking, toss the cubed tomatoes, minced garlic, and chopped basil together in a large salad bowl. Add the extra-virgin olive oil and sherry vinegar along with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss gently to blend.
Allow the eggplant to cool slightly, about 5 minutes. Add warm eggplant to the tomato mixture and toss. Let this sit at room temperature for about an hour before serving to allow the flavors to marry.
Right before serving, fold in the diced fresh mozzarella. Garnish with fried tomato skins and serve.
Serves 6
from Deborah Madison for Cooking Light
5 heirloom tomatoes
1/4 cup vegetable oil
kosher or sea salt
Bring a large pot of water to a boil. Core tomatoes; discard cores. Place tomatoes in boiling water for 15 seconds. Plunge tomatoes into ice water; drain. Peel; arrange skins flat on a jelly-roll pan. Cut peeled tomatoes into 1/2-inch-thick slices; arrange on a platter.
Heat 1/4 cup oil in a small skillet over medium-high heat. Add half of skins to oil; cook 2 minutes or until crisp, turning occasionally. Drain on a paper towel; repeat procedure with remaining skins. Discard oil in pan. Sprinkle skins with 1/8 teaspoon salt.
Posted in Recipes, Salads, Vegan, Vegetables, Vegetarian Dishes | 21 Comments »
Joy's Slooooow Roasted Tomatoes
Amish Paste, Red Pear, Roma
When I was planting my garden earlier this spring, I included, on a whim, one plant from each of these meaty oval-shaped tomato varieties.
I figured, if they produced, they would be good for making thick red sauces, even ketchup.
And, boy, are they producing! Each week, for the past month, I've been harvesting an abundance of the brilliant red orbs, turning them into sauces and salsas.
But my new favorite way is this slow roasting method, introduced to me by Joy Martin.
Joy is a master gardener, and I would extend that master descriptor to cook and baker. She is also one of our devoted Third Thursday potluckers. You'll find several of her recipes, including the one I'm about to share with you, in my cookbook.
Slow roasted tomatoes. That may not sound exciting—don't we roast everything these days?—and the recipe is deceptively simple. It's the slow slow roast, coupled with a seasoning of olive oil, fresh garlic, oregano, salt, pepper, and sugar, that yields surprisingly complex, intensely savory-sweet tomatoes, with deep, rich umami taste.
A cautionary note: Don't leave out the sugar. I resisted sprinkling it over the halves at first, but in combination with the salt, the sugar coaxes out the maximum flavor.
Look! They are glistening jewels. They taste like the sun.
You'll find numerous uses for them: placed onto grilled bruschetta, dropped onto a rosemary cracker, tucked into a toasted BLT, tossed in a fresh pasta.
Or, do as we do: eat them out of the jar.
Around my house, we call 'em tomato candy!
2 pounds Roma tomatoes
4 cloves garlic, minced or shaved
Olive oil (about 1/4 cup or so)
1 1/2 teaspoons fresh oregano or thyme
Kosher salt to taste
Freshly ground black pepper to taste
1 teaspoon sugar
Preheat the oven to 250 degrees.
Slice the tomatoes in half lengthwise and place into a 9 x 13-inch casserole dish, or on a baking sheet in a single layer, skin side down. Distribute garlic evenly over the tomatoes. Drizzle with olive oil and generously sprinkle with oregano, salt, pepper, and sugar. Bake for 2 to 3 hours. After cooling, place the halves into jars, and pour over herbed olive oil and juices collected in the sheet pan. Refrigerate until ready to use.
Posted in Appetizers/Hors D'oeuvres, Recipes, Sauces, Vegan, Vegetables, Vegetarian Dishes | 22 Comments »
Summer Risotto with sweet corn and purple hull peas: a cook's musings, while stirring
As a first time author of a cookbook, having just passed a milestone birthday, I have found myself in a reflective mood. I've been thinking about my culinary evolution, how I got here today, how I've grown up and grown in the world of food. It had a shaky beginning: a girl, born in New York, who didn't care for most foods at all.
Moving to The South made a big impact. It took time, but I came to embrace its culinary ways. There's a real focus on vegetables that we never experienced up North.
The climate supports a greater variety, that alone surprised me. I had never seen or tasted okra, crookneck squash, pole beans, yellow wax beans, collards, turnip and mustard greens, October beans, or purple hull peas.
Have you heard of purple hull peas? These are tender pulses belonging to the family of Cowpeas, Vigna unguiculata, whose relatives include black-eyed peas, crowders, lady peas, and field peas. High in protein (24%) and easy to grow: they actually thrive in poor soil, and hot, dry conditions.
Their history in the South has dark roots in slave trade. Their seeds were brought on ships, along with enslaved West Africans to the Caribbean and eastern Atlantic seaboard. Rejected by the Europeans as poor man's fodder, fit only for cattle, they acquired the name "cowpeas." Little did the Landed Gentry realize all the good they were rejecting.
Make no mistake, the lowly legume has far-reaching benefits for man, animals, and plantlife. Easy to grow and prepare, the peas are delicious. They are high in amino acids, lysine and tryptophan. According to Cooking Light's notes on healthy living, they are among the foods that will help insure better sleep. (Ahhhhh.)
And, used in crop rotation, cowpeas infuse nitrogen in vast quantities into the soil. That's important, as corn, for instance, consumes nitrogen greedily. (NOTE: read Dan Barber's book, The Third Plate–which goes beyond "farm-to-table" detailing an integrated model for vegetable, grain, and livestock production that is truly sustainable.)
As a picky child, I did enjoy corn on the cob–what self-respecting kid doesn't? Once you got through the task of shucking (and avoiding any green worms!) the prospect of eating it was as fast as a plunge in the kettle of boiling, lightly salted water.
There's nothing as blissful as sitting on a back porch stoop, chomping on an ear in the summer, hands and face sloppy with kernels, spurted "corn milk" and butter .
But until I came to Nashville, I had never eaten fresh fried corn–cut from the cob, scraped and skillet-simmered in butter and water. More a technique than a recipe–this is not "creamed corn." No cream, milk, or flour.
I learned about the pure pleasure of this dish at my first restaurant job in the late '70's at a Southern style "Meat-and-Three" called "Second Generation" run by Anna Marie Arnold. Anna grew up cooking with her mother, first generation founder of The White Cottage, a tiny yet legendary eatery that vanished–closed and bulldozed in the '90's, when a city bridge had to be widened.
Silver Queen was the favored corn of the day–a small kerneled white corn that had candied sweetness.
A delectable summer combination.
One of the shifts in my "food evolution" is using local ingredients in classic recipes. That practice makes good sense, but I didn't awaken to that sensibility until more recent years. Nonetheless, a creamy risotto lends itself readily to accepting these Southern staples in the stir:
Purple hull peas, cooked in onion, garlic and red pepper
Sweet Corn, cut and scraped from the cob
Short-grain Rice, cooked in tomato-vegetable broth
The tomato-vegetable broth is key too. Certain ripe tomatoes have high water content. When you cook summer tomatoes to make sauce, or chop them to make salsa, if you strain the pulp, you'll have a lot of remaining juice, or "tomato water." Use it, in combination with vegetable broth (made with trimmings of carrots, celery, onions, garlic)
Stir—stir—stir. It can be a meditative process. You might find yourself reflecting on your own life in food!
As the rice becomes plump and savory, releasing its starch into the broth, a seductive creaminess results. Fold in the corn and its scrapings, and finally the purple hull peas, along with the "pot likker" in which they were cooked.
Garnish with fresh thyme, if you like, or a few curls of pecorino romano.
But it is not necessary–the risotto is rich with flavor, and wonderful texture. Enjoy it with spoon, to capture every luscious bite.
3-4 ears fresh corn
1 pound purple hull peas (weight is unshelled)
1 tablespoon olive oil
4 cloves garlic, slivered, divided
2 medium onions, chopped, divided
1 chili pepper of choice, split in half (cayenne, serrano, jalapeno)
a few sprigs of fresh thyme
2 tablespoons butter (may use oil to make this vegan)
1 1/2 cups short grain rice, like Arborio or Carolina Gold
8 cups tomato-vegetable broth
salt and black pepper to taste
Cut the corn from the cobs, scraping the cobs for extra "corn milk," into a bowl and set aside.
Shell the purple hull peas, rinse, drain, and place into a bowl. Set aside.
Place olive oil into a 2 quart sized saucepan on medium heat. Add 2 cloves slivered garlic and 1/2 onion, diced, into the saucepan to saute for 2 minutes. Add chili pepper, purple hull peas and enough water to cover the peas by 2 inches. Season with a little salt and black pepper. Increase the heat to bring it to a boil. Simmer for 15 minutes, until peas are tender, yet still firm. Let the peas cool.
Place tomato-vegetable broth into a saucepan and warm.
In a large heavy duty pot, (such as an enameled cast iron Le Creuset) melt the butter over medium heat. Add remaining diced onion and minced garlic. Saute for a minute, then add the rice. Stir until the grains are well coated.
Begin adding the broth, a cupful at a time, stirring the rice, watching it plump up from the savory liquid, monitoring its creaminess from the released starch.
This process will take 30 minutes: stirring, pouring in more cups of broth, stirring, stirring, but I do not constantly hover over the pot. I'll turn my attention to making salad, slicing tomatoes, visiting with my friends…
At the 20 minute mark, fold in the corn. Stir stir stir.
At the 25 minute mark, fold in the cooked purple hull peas. Stir Stir Stir.
At 30 minutes, turn off the heat. Taste for seasonings. Serve
Serves 8
Posted in Casseroles, Gluten Free, Recipes, Rice/Other Grains/Legumes, Soups/Stews, Vegetables, Vegetarian Dishes | 16 Comments »
BIG Tomato Suppertime
I'm not one to boast, but the scores (hordes, legions, truckloads) of plump, ripe, succulent tomatoes that I've been picking from my little garden have afforded me bragging rights.
Never–and I really mean NEVER–have I had such success.
Biggest Juiciest Tomatoes EVER!
Check it out—this handful is more the norm than the anomaly.
My friend Kimmie, an avid gardener who follows the Farmers' Almanac, tells me that it is because I planted them in alignment with the full moon.
I checked back on the calendar, and why, yes, I did. Unintentionally.
Bill speculated that it is because our winter was extra cold, killing off the destructive insect larvae and/or fungus-mold-rot starters hidden in the soil.
I figured the damp spring got our plants off to a terrific start in making blooms, and now that the hot summer days are here, they are bearing beauteous fruits.
And, maybe, it was just time.
Bill's dad, who was a dedicated farmer by profession, always said you could count on 1 great growing year in 7. Maybe this is that year.
Whatever the case—and I suspect it is a serendipitous confluence of all these factors—I am the happy harvester of Cherokee Purples, Lemon Boys, Sun Golds, Black Krim, Amish Paste, Bradleys, German Pinks, Teardrops, and one other heirloom variety whose clever name escapes me.
We've been eating them all ways—caprese, savory tart, pasta sauce, on sturdy bread swiped with mayo—but this salad, a featured recipe in my cookbook, has been favored both at the dinner table, and in my cooking demonstrations.
Cornbread Panzanella is a Southern take on the much loved Italian bread salad. The season's bounty of ripe sweet tomatoes, crisp cucumbers, and sharp red onion are at the heart of each version. But, instead of using hunks of leftover, stale rustic bread, you make cornbread croutons. (Hint: the cornbread is the only part of this dish that requires turning on the oven. Everything else is either chopped or whisked!)
Instead of tossing the vegetables and bread cubes in a red wine vinaigrette, you make a tangy buttermilk ranch to coat the mixture.
It works beautifully.
After chopping the tomatoes, you put the chunks into a bowl and sprinkle them with salt to coax out their juices. When you toss the mixture with the herbed buttermilk ranch,(enlivened with lemon, flat leaf parsley and scallions) those juices meld with the dressing, creating a luscious rose-tinged sauce.
That soaks into the cornbread croutons, which you've toasted to a toothsome crunch. There's a marvelous combination of textures and tastes.
You could add bits of bacon or pancetta, shavings of parmegianno-reggiano, or a good sharp white cheddar, if you wanted to make it "meatier." But this big tomato salad makes satisfying summer meal, just as it is. The bread salad theme can be expansive: this BLT version from Cooking Light is mighty tempting.
It has been fruitful outside the garden too–busy promoting the Third Thursday Community Potluck Cookbook. It's been getting great reviews, I am happy to report, and I've been compiling the blogpost and articles here. I appreciate everyone's kind words and support.
1 1?2 cups cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
2 large eggs
1?2 cup (1 stick) butter, melted
1 cup milk
Preheat the oven to 350 degrees. Butter a baking sheet.
In a large bowl whisk together the cornmeal, flour, sugar, salt, and baking powder. Whisk in the eggs, melted butter, and milk until well incorporated. Do not overbeat. Pour onto the baking sheet.
Bake until set—golden brown—about 20 minutes.
Allow to cool. Cut into cubes and spread out onto a lightly oiled baking sheet.
Toast for about 15 minutes. Allow to cool.
Makes 2 cups.
1?2 cup buttermilk
1?2 cup mayonnaise
2 tablespoons fresh lemon juice
2 green onions, chopped finely, tops included
1 heaping tablespoon chopped fresh flat-leaf parsley
1?2 teaspoon granulated garlic
1?4 teaspoon salt
Pinch of black pepper
In a medium bowl combine the buttermilk, mayonnaise, lemon juice, green onions, parsley, garlic, salt, and pepper. Whisk until smooth and creamy. Taste for seasonings and adjust. This will keep, refrigerated, for a week.
Makes 1 generous cup.
1 1?2 cups diced Bradley tomatoes
1?2 cup peeled, seeded, and cubed cucumbers
1?2 cup sliced red onion
1?2 cup chopped fresh basil
Salt and black pepper to taste
In a large bowl combine the tomatoes, cucumbers, onion, basil, salt, and pepper. Add 2 cups of cornbread croutons. Pour the Real Ranch Dressing over the croutons and toss well. Serve immediately.
Posted in Breads, Recipes, Salads, Vegetables, Vegetarian Dishes | 20 Comments »
A charred red onion-string bean-new potato dish, the book, and a busy summer
Cool mornings, steamy afternoons, with isolated downpours daily,
have been the recipe for a lush, dense, almost tropical backyard,
and a happy garden plot:
Chest-high tomato plants are laden with the promise of abundance;
Prolific golden-bloomed squashes double in size overnight, hidden under their great leaf umbrellas;
Aggressive cucumber vines amble over stakes and wires, ever-seeking new places to latch on and climb.
June is done. Summer is here in full regalia.
And, the cookbook is out! Between tending my garden and teaching teen cooking camp, I've been making presentations–in book stores, at two restaurants, our farmers' market, on local television: demonstrating recipes, reading, signing, answering questions, telling our story. The response has been wonderful.
And, it is just the beginning.
In the meantime, I wanted to check in with you and share a recipe. This one is of the quick-and-easy variety: a kind of potato salad (I know, another potato salad recipe?)
New potatoes and string beans are dressed in a Greek yogurt sauce folded with charred red onions. There's something about it that harkens to old school tastes in an appealing way–however updated. The combination of sea salt, cayenne, a dash of Worchestershire sauce with those crispy onion pieces in thick yogurt cream reminds me of "French Onion Dip." Only I think you'll find this one to be much, much better—and certainly healthier.
Stirred into a mixture of petite new potatoes (still slightly warm!) and whatever young string beans you can find (I am partial to yellow wax beans.) the charred red onion dressing (and, yes, it doubles as a dip. Get out your sweet potato chips!) creates a delicious picnic side dish. It is a different take on potato salad.
And goodness knows, as long as there are potatoes and ingenuity, there will always be yet another take on potato salad. Embrace variety!
Thank you all for your interest in and support of my cookbook.
For those of you who have asked "How Can I Buy It?"
Here are the possibilities:
Online at Amazon, Barnes&Noble, Books-a-Million (links are upper right on this page)
In Tennessee: All of the SAM'S CLUBS are stocking the book.
In Nashville: These independent booksellers: Bookman Bookwoman Books in Hillsboro Village and Parnassus in Green Hills.
You may also ask your local bookstore to order the book for you.
Garden New Potatoes with Yellow Wax Beans and Charred Red Onion
1 1/2 pounds new potatoes, halved or quartered depending on size
1/2 pound yellow wax beans (or young green beans), ends snapped
charred red onion dressing (recipe below)
Place potatoes into a large saucepan and cover with water. Add a pinch of salt and a bay leaf. Bring to a boil over medium high heat. Simmer and cook until tender—about 12 minutes. Drain and set aside.
Fill a skillet with water, add a pinch of salt, and bring to a boil. Blanche the beans in batches (do not overcrowd) for 3-4 minutes.
Fill a bowl with ice water. Plunge cooked beans into the ice water bath to chill and stop the cooking.
Drain well.
In a large bowl, fold the potatoes, beans, and charred onion dressing together until well-coated. Serve room temperature or chilled.
Serves 6-8
Charred Red Onion Dip/Dressing
adapted from Cooking Light
1 cup chopped grilled red onion
1 cup plain lowfat Greek yogurt
1/4 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
Preheat oven to 425 degrees. Cut the onion into chunks and place onto a baking sheet. Brush with olive oil, sprinkle with salt. Roast until the onion edges become dark brown and crispy.
Remove from oven and cool. Chop coarsely.
Combine the onion with the remaining ingredients in a mixing bowl. Stir until well combined.
Posted in Gluten Free, Recipes, Salads, Sauces, Vegetables, Vegetarian Dishes | 21 Comments »
Community Salad
Anatomy of a Salad
The arugula and slices from a lone lemon cucumber? I grew those in my garden patch. The impossibly thin green beans were a gift from neighbor Ray. I purchased the onions and baby new potatoes from Barnes' stand at the downtown farmer's market. The ruffled purple basil, flat leaf parsley and garlic scapes all came from our friends at the Fresh Harvest Co-op. I picked up the grape tomatoes and a sweet bell pepper at the grocery store, blocks from my home.
Leaves and stalks, pods and seeds, tubers and fruits: All seemingly disparate parts assemble into a lively composition on this plate.
All the sets of hands that played a part in bringing them: A friend and neighbor, farmers whom I've met, farmers whom I'd like to meet, growers in a state not too far away, pickers and truckers and sorters and sellers,
even my own hands.
This salad, which will make a fine dinner, also tells a story about community.
All the connections surrounding this one plate.
All the connections we make at the table.
I am mindful of this, especially at this moment, poised as I am, to launch this cookbook into this world.
Today, June 17, 2014, is the day.
It's been a long road, from pitch to proposal, contract to manuscript delivery, edits, edits, styling and photography, layout, and more edits. Whew. Here comes the Third Thursday Community Potluck Cookbook.
I couldn't have done it without my community.
Here's to Gigi Gaskins, my potluck conspirator and co-host, and all the potluckers who contributed their delectable recipes.
Here's to my editor, Heather Skelton, who caught the vision for this book, its look and structure. She understood our story, a fluid group of people who meet on the third Thursday of each month, and bring their best efforts, with no assigned dishes, no RSVP.
Together, our recipes and stories travel the arc of the seasons.
Together we celebrate the bounty of the moment.
Here's to Mark and Teresa and Julie. Mark Boughton's extraordinary photography, Teresa Blackburn's deft styling and Julie Allen's cover design brought Third Thursday to life.
And, to you all, my dear friends and readers, a community that reaches far and wide.
This is the sort of salad that lends itself well to community. Take what you like, and crown it with a nice dollop of lush green garlic scape aioli.
1 pound young green beans, ends trimmed
2-3 tablespoons olive oil, divided
1 pound baby new potatoes
black pepper
1-2 tablespoons chopped fresh rosemary
1 sweet onion, sliced
1 sweet bell pepper, cut into strips
2 tablespoons olive oil
1 pint cherry tomatoes
1 lemon cucumber, sliced
1/4 pound arugula
basil leaves
Blanche the green beans: Fill a skillet with water and place over medium high heat. When boiling, plunge the green beans in to cook for 2- 3 minutes (longer, if they are thicker–you want them tender-crisp) Place the cooked beans into a bowl of ice water to set the color and cease the cooking. Drain well.
Pan-roast the new potatoes: Place a skillet on medium heat and add 2 tablespoons olive oil. Add the potatoes. Sprinkle with salt, black pepper, and rosemary. Cover and cook for 15-18 minutes, shaking the skillet periodically, until the potatoes are browned and tender when pierced with a knife.
Caramelize the onions and red pepper strips: Place olive oil in the skillet set on medium heat. Saute the onions until browned.
Remove the onions and add the red pepper strips. Saute until tender-crisp with browned edges.
Assemble the Community Salad
Place the salad elements in sections on a large serving platter. Serves 4 generously.
Serve with Garlic Scape Aioli (recipe below)
2 or 3 loops of scapes, chopped
1 egg yolk
juice of one lemon
1 teaspoon Dijon mustard
3/4 cup olive oil
pinch salt
Place the scapes, egg yolk, lemon juice, and mustard into the bowl of a food processor fitted with the steel blade. Pulse, then process, slowly pouring in the olive oil. The mixture will thicken and emulsify, resembling a spring green mayonnaise. Taste for salt and add a pinch as needed.
Place into a small serving bowl. Cover and refrigerate. Keeps 3-4 days.
Makes 1 generous cup.
Posted in Appetizers/Hors D'oeuvres, Gluten Free, Recipes, Salads, Sauces, Vegetables | 17 Comments »
Shrimp-Sweet Pea-Rice Croquettes
Making those grand "never" statements can get you into trouble. Things will come along in life to prove otherwise. Like when I recently told a friend, "I never fry food." In a blink, not one but two recipes caught my attention, very different from each another, yet both requiring a plunge into a skillet of hot oil.
Stay with me–they are worth it. In fact, they can be made at the same time and served together–making the most out of the oil-filled fry pan. I'll amend my grand "never" statement to "I don't usually fry food, but there are times when it is just the thing."
The first, Shrimp-Sweet Pea-Rice Croquettes, comes courtesy of Chef B J Dennis. Hailing from Charleston, South Carolina, B J is a personal chef and caterer whose focus is the food of the Gullah-Geechee people, his heritage. Descendants of enslaved West Africans who were brought to this country to work the rice plantations, they live mainly on the Sea Islands dotted along the South Carolina-Georgia coast.
In part, because of the isolation of the islands, in part, because the climate and growing conditions were similar to their coastal West African homes, the people were able to form their own communities, easily adapt their fishing and farming practices, continue their arts, rituals, and cuisine. Because the Africans came from different tribes, they formed their own language, a meld of various West African tongues and English. Over the centuries, the Gullah community evolved and endured.
But with "progress," the communities have become threatened. Many adult children have the left the islands, seeking work elsewhere. And the islands themselves have seen the creep of gentrification, as land has been sold off for vacation places and resort homes.
B J is seeking to preserve the Gullah culture through food. I attended a six-course tasting dinner here in Nashville where he partnered with chef Sean Brock to educate minds and palates to the cuisine, and its strong connection to West African cookery. His crispy shrimp-sweet pea-rice croquettes, our first tasting, were spectacular: rustic and sophisticated, chockful of shrimp, with green onion, ginger and nuanced heat in the mix.
He happily shared his recipe, which uses Carolina Gold rice. This grain, once the main cash crop of South Carolina, almost vanished with the Great Depression. Post World War 2, rice production became industrialized, and corporately grown Uncle Ben's took over the market. It wasn't until the late '90's that Glen Roberts decided to repatriate the Southern pantry, and revive lost ingredients. Since 1998, his Anson Mills has brought back native cornmeal and grits, red peas, and the plump flavorful grains of Carolina Gold.
One of the beauties of the recipe is that it makes ideal use of leftover or overcooked rice. The combination of shrimp, onion, sweet peas, sweet bell pepper and ginger laced through the rice is fantastic. The juxtaposition of hot crisp exterior and delicate filling is very pleasing. Someone at the dinner mentioned that it reminded her of arancini, the Italian rice fritters. Yes, in a way. If you want to make the dish entirely gluten free, use a little rice flour instead of all purpose to help bind the mixture.
B J calls his approach to food "Vibration Cooking." That term was first coined around 1970 by Vertamae Smith-Grosvenor, a food writer, culinary anthropologist, and storyteller. No strict measurements or method, but rather the magical combination of a person's intuition, attitude, energy, and the ingredients at hand are what make plate of food delicious.
Therefore, in his recipe, he gives a range of quantities. You could add more rice, use whatever kind of onion you prefer, spark it with more than salt and black pepper, serve the croquettes by themselves, or with a sauce of choice. He served his with a Geechee peanut sauce, which is inspired by Senegalese sauce of tomatoes, peanut butter, onions, and spices. He did not share his recipe, but this link to Cooking Light's version is a close approximation.
I'll attempt that sauce another day, as I had another sauce to try. Part 2 of my oil-frying includes this simple Fried Broccoli Florets with Vegan Mustard-Shallot Aioli–adapted from a local restaurant, Pinewood Social. The florets are not battered, but simply fried until crispy. After frying, dust the florets with sea salt and lemon zest. So good!
Even better is this vegan dipping sauce, made with ground raw almonds, golden raisins, shallot, garlic, lemon, Dijon and olive oil.
Toss the whole shebang into a food processor and let it rip! The almonds eventually puree and thicken the mixture, but some terrific texture remains. The tang of the shallot and mustard is tempered with the sweetness of golden raisins.
You'd "never" believe there's nary a speck of egg or dairy in this creamy aioli.
2 cups overcooked rice or leftover rice,(Carolina Gold)
1 cup seasoned and cooked shrimp (wild American) coarsely chopped (about 1/2 pound shrimp or more)
½ cup cooked fresh sweet peas or thawed frozen peas
¼ cup minced spring onions (or any onion you like)
¼ cup minced red bell pepper
1-2 teaspoon minced garlic
1 teaspoon minced ginger
2 eggs, lightly beaten
1/4 teaspoon each salt and pepper
2 tablespoons rice flour or all-purpose flour
cooking oil, such as canola or peanut
Pulse the cooked rice in a food processor.
Place all of the ingredients except flour into a large bowl and mix.
Add enough flour just to make sure the mixture binds together.
Roll out into little balls or cylinders, size depends on how big you like your fritter.
Place a skillet on medium heat. Add vegetable oil to 1 inch.
Shallow fry until golden brown and thoroughly cooked, rotating and turning the fritters so that they brown on all sides.
Makes approximately 20 croquettes.
VEGAN MUSTARD-SHALLOT AIOLI (adapted from Josh Habiger, Pinewood Social)
1/2 cup raw almonds
1/4 cup golden raisins
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1 shallot, chopped
1 garlic clove, chopped
juice of 1/2 lemon
1/2 cup olive oil
1/2 cup water
pinch salt
Place almonds, raisins, red wine vinegar, Dijon mustard, shallot, garlic, and lemon juice into the bowl of a food processor fitted with the steel blade. Pulse and then process, pouring in the olive oil followed by the water. Process until smooth. Stir in a pinch of salt, if desired. Pour into a bowl and refrigerate until ready to serve. It will continue to thicken as it sets and chills.
Makes about 1 1/2 cups.
Canola oil
1 head of fresh broccoli, cut into florets, cleaned and thoroughly dried
zest of one lemon
sea salt
Fill a saucepan or skillet with 2 inches oil. Heat to 375 degrees.
Fry broccoli until the edges appear crispy. This should take about a minute.
Remove and drain on a paper towel.
Sprinkle with lemon zest and sea salt.
Serve with Vegan Aioli.
Posted in Appetizers/Hors D'oeuvres, Fish/Seafood, Gluten Free, Recipes, Rice/Other Grains/Legumes, Sauces, Vegan, Vegetables | 8 Comments »
Asparagus Times Two
Some plants suffered mightily at the hands of this extreme winter. All over town, rosemary, the size of bushes, died in single digit freezes. Fig trees still look skeletal, no promise of buds yet. But winter's harshness seems to have brought about an unforeseen benefit for others. Dogwoods, redbuds, crab apple, cherry trees have burst out in vivid profusion. Thickets of narcissus, tulips and iris are in glorious bloom.
It has been hard on our farmer friends. John's strawberry crop was threatened by an April 15th freeze. Thank goodness he got all the plants covered with plastic the day before–a trying task for sure. Tally notes that her rows of spring vegetables are coming along…however slowly. In comparison to years past, everything is delayed by at least three weeks.
But, I am heartened by warmer days and blooming trees. Soon, plantings of beautiful lettuces will be big as bouquets.
Already, feathery leaves and tender spears are emerging in asparagus beds.
There was a time when you only ate asparagus in season. Over the past two decades or more that shifted, with the globalization of commerce, and produce from far-flung places got shipped in. Asparagus in December! Tomatoes in February! I am glad that we are returning to the practice of eating seasonally. We appreciate the fruits and vegetables all the more, at their peak, in their time, grown in their locale. Indeed, they taste better.
A long time ago, (pre-globalization!) I remember a very fun Asparagus Dinner that I attended, actually helped prepare. It was hosted by our friend Lanny, who lived in a decrepit warehouse on Second Avenue near Nashville's riverfront. Lanny was a graphic artist, stained glass craftsman, Karman Ghia mechanic, architectural antique collector, consummate barterer and all-around wheeler-dealer.
His warehouse home/studio was a remarkable chaotic assemblage of these passions. You never asked where he got any of it, but, be assured, there was a story behind it all. Curiously, in one of his deals of the day, he had acquired 8 big bundles of freshly cut spears. Soon to follow was the call for Asparagus Dinner. About a dozen of us showed up to wash, peel, trim, snap, steam, blanch, and stir-fry the formidable stack.
This was sometime in the early 1980's. Our menu reflected the cooking tastes of the time. I remember some of what we whipped up: old school hollandaise sauce to nap over steamed asparagus, creme fraiche-dill sauce as a dip for blanched-chilled spears, and a creamy pasta primavera sort of dish laced with crabmeat. I remember that it was all delicious, this asparagus feast.
With asparagus as the centerpiece, we celebrated spring.
Today, I am offering two asparagus suggestions, both of which have a more modern spin: An asparagus salad dressed in gorgonzola vinaigrette, and asparagus roasted with a Persian-spiced pistachio blend. I love how different they are from each other: Cold and hot, pungent and fruity, crisp and toasty. For my friends who are not in love with asparagus officinalus: the gorgonzola dressing is delicious on salad greens alone—and the spiced pistachio would be just as incredible roasted onto cauliflower!
Looking for other wonderful asparagus preparations? Here are a few to check out from springs gone by: Green Goddess Salad, luscious springtime Risotto, and Asparagus-Dill Potato Salad
Wishing you all the flavors of young spring green things!
ASPARAGUS AND SPRING GREENS WITH GORGONZOLA VINAIGRETTE (adapted from Cooking Light)
1 bundle fresh asparagus (about 1 pound), cleaned, trimmed, and cut on the diagonal into thirds
2 1/4 teaspoons salt, divided
2 tablespoons minced chives
2 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon lemon zest
1/4 teaspoon coarse ground black pepper
1/2 cup crumbled gorgonzola, divided
1/4 cup toasted pine nuts
1/4 pound mixed spring lettuces
Fill a large skillet or pot with water. Stir in 2 teaspoons salt and bring to a boil on medium high heat.
Plunge in the asparagus pieces and cook for one minute–no more than two minutes (depending on how fat or thin the spears are)
Drain and place into a bowl of ice water to stop the cooking and set the bright green color. When well-cooled, drain the spears and set aside.
Make the vinaigrette:
Place 1/4 teaspoon salt, minced chives, white balsamic vinegar, olive oil, lemon zest, black pepper and 1/4 cup gorgonzola crumbles into a medium mixing bowl. Whisk until well combined.
Place spring greens, asparagus and pine nuts into a large bowl. Drizzle the dressing over the salad and toss until all ingredients are well-coated. Sprinkle with remaining gorgonzola crumbles and serve.
Serves 4
1 bundle asparagus spears (about 1 pound) washed, dried, and trimmed
olive oil
1/2 cup toasted pistachios, finely ground
1/4 cup sumac (available at ethnic markets)
3 tablespoons fresh thyme leaves
2 teaspoons salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees.
Drizzle olive oil (2-3 tablespoons) onto a baking sheet. Lay the asparagus spears onto the pan and roll, coating the spears with the oil. Add more oil if needed.
In a small bowl, mix the finely ground pistachios, sumac, thyme, salt and pepper together. Spread this mixture over the asparagus.
Place into the oven and roast for about 15 minutes. Spears will be tender-crisp and the nut mixture will be toasty.
Serves 4-6
Serves 4
Posted in Gluten Free, Recipes, Salads, Vegetables, Vegetarian Dishes | 15 Comments »
Pan-seared Potato Gnocchi with parsnips
In the case of potato gnocchi, I have felt like I'm on a quest for something elusive. Once, a long time ago at a restaurant that no longer exists, I had a sumptuous plate of hand-formed dumplings, pillowy-light bites cloaked in garlicky brown butter sauce: a pleasure to eat. In the wake of that ethereal meal, I would often order potato gnocchi when I'd find it on a menu. Just as often, I would wind up disappointed. The dough was either gummy, or the restaurant had used something pre-fab, vacuum-sealed in a box, a factory line of same-shaped dumplings that cooked up rather dense and chewy. Blecch. No, thank you.
This fall, I had lunch at an eatery in downtown Franklin called Gray's on Main. They offered a potato gnocchi dish where the dumplings were tumbled with Brussels sprouts, parsnips, and pancetta in a butter sauce. Ah! These cushions of potato had golden butter-crisp exteriors gleaned from a final spin in the skillet. That contrast made them exceptional. At last, I had found the elusive!
Before it vanished.
Their house gnocchi plate is no longer on the menu.
The solution: it's time to learn to make them myself.
There's an aspect of gnocchi-making that reminds me of biscuit-making. With a terse list of ingredients, it is not just the quantities of potato, flour, salt and pepper, eggs–or no eggs—that distinguishes the outcome. It's the process–the light hand in forming the dough. Fluffy biscuits and pillowy gnocchi have this in common. You want to mix and fold the dough deftly, quickly, but not handle it too much. Overworking is what causes that unpalatable toughness.
Indeed, it a matter of practice: Learning the feel of the dough, that "right discrimination" that informs your hands and brain that, yes! this it. This has the right consistency.
The kind of potato you use is critical. Waxy reds or new potatoes won't work. The humble Russet, boiled in its jacket, peeled and run through a ricer or food mill is The Way. Eggs or no eggs? I have found recipes espousing either. Rachel writes that the Romans prefer the dough with: sturdier in the boil and pan. Head north of The Eternal City, and gnocchi di patate are made without.
While I was mixing up the riced potatoes with flour, I could feel how an eggless dough would work. But I ultimately added the eggs.
It makes a richer dough. And, as I wanted to finish the gnocchi in the skillet–get that lovely crust—using eggs made good sense.
Divide the dough into quarters, rolling each one into a ropey length. After you cut them into little pieces, you'll roll and press each one with a fork. My gnocchi look a little wonky, I know. No worries. They still tasted delicious. I'll get better at forming them, with practice.
There is little doubt when they are done—the dumplings will rise to the surface after a couple of minutes in the rolling boil.
Look at these plump dumplings! At this point, they would be delectable, plunked into a red sauce. We are taking it another step:
Pan-seared in a skillet with a saute of shallots and parsnips in butter, topped with a few curls of shaved Parmegianno-Reggiano.
Elusive no more.
adapted from Julianna Grimes at Cooking Light
4 medium Russet potatoes, scrubbed
2 medium parsnips, peeled
1 cup all-purpose flour, plus extra for dusting, rolling out dough
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 eggs, lightly beaten
4-5 tablespoons butter
1/2 cup diced shallots
1 teaspoon fresh thyme leaves
1/3 cup shaved Parmegianno-Reggiano
2 green onions, finely sliced for garnish
Place potatoes and parsnips into a large saucepan and cover with water. Place over medium high heat. Cover and bring to a boil. After 12-15 minutes, remove the parsnips, which should be tender but still firm. Set them aside on a plate to cool.
Continue boiling the potatoes until they yield to a fork–another 15 minutes. Drain and allow the potatoes to cool. Peel them and run them through a potato ricer or food mill (with a shredder-ricer blade) into a large bowl. Season the riced potatoes with salt and black pepper.
Sprinkle the flour over the potatoes and rapidly mix by hand. Add the lightly beaten eggs. Mix well to incorporate the eggs into the mixture, but do not overwork the dough–otherwise it will become dense and tough. The dough will actually have a light airy feel to it.
Dust your work table with flour. Divide the dough into 4 pieces. Roll each piece into a long rope. If the dough becomes too sticky, dust it with a bit more flour. Cut the rope into bite-sized pieces. You may then roll each piece gently with the tines of a fork to make the distinctive indentations—but you don't have to.
Bring a large pot of lightly salted water to a boil on medium high heat. Drop the gnocchi in, a dozen or so pieces at a time. You don't want to overcrowd them. Gently swirl them around in the boiling water so that they don't stick to the bottom. They will cook quickly.
After a minute or so, they will rise to the surface. Allow them to cook another minute, and then scoop them out with a slotted spoon or skimmer. Place the cooked gnocchi in a large bowl.
Slice the cooled parsnips into bite size pieces.
In a large skillet set on medium heat, melt the butter. Saute the diced shallots until translucent. Add the parsnips and thyme. Continue to saute for 2-3 minutes. Remove the mixture. Increase the heat to medium high and add a layer of gnocchi to the skillet. Sear the gnocchi until they are nicely browned on one side and remove. When all of the gnocchi are browned, toss them with the parsnip-shallot mixture until well combined.
Portion into warm bowls. Sprinkle each with shaved Parmeggiano-Reggiano and sliced green onions.
Serves 4 as main dishes, 6 appetizer/first course
Posted in Pastas, Recipes, Vegetables, Vegetarian Dishes | 17 Comments »


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Burberry Prorsum debuted their Spring 2013 campaign shot by Mario Testino. The ad is buzz-worthy in itself with models like Edie Campbell, Charlie France, Cara Delevingne, Alex Dunstan and Max Rendell to name a few. But the main attraction is 10-year-old Romeo Beckham making his fashion campaign debut!
Romeo, son of Victoria and David Beckham, proves that the gorgeous apple doesn't fall far from the tree. He is very charming and fun in the super serious ad and does look fantastic wearing the clothes. It will be interesting to see what else the fashion world holds in store for the young Mr. Beckham.
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Find records of Meyer Araton
Find birth, death, marriage, military, and other records of Meyer Araton at Ancestry.com.Search for records
Biography & Family History Add details
Meyer Araton (1886 - 1971) was born on July 15, 1886. He was born into the Araton family.
There are no known marriages or children on record for Meyer. Meyer died in July 1971 at age 84.
Meyer Araton's last known residence is at New York, New York County, New York.
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Global Football is creating a celebration of American football the first weekend of September 2012, traditionally the opening weekend of football season! Hundreds of amateur players, their coaches, staff, families and fans can all be a part of Global Ireland Football Tournament 2012. While the ND vs Navy game will attract tens of thousands of fans and worldwide media, we will produce ancillary games that will showcase top teams of various age groups. The hope is to further promote the sport in Ireland and Europe, while providing a memorable lifetime experience for the participants.
The Games
Friday, August 31- A series of doubleheader games to feature top US high school and NCAA Division III college teams in a-Dublin Friday Night Lights-showcase. As of November 1 we have 10 total teams committed, and plan to finalize the last 2, for a total of 12, playing in 3 different stadiums in and around Dublin.
Games will kickoff at 3:00 pm and 7:00 pm, with final schedule of teams and stadiums to be determined when all slots are filled and stadium agreements completed.
Current schools/teams include:
John Carroll University vs St Norbert College
Loyola Academy, Chicago vs Jesuit Prep Dallas, Tx
Notre Dame Prep, Scottsdale, Az. vs Father Judge HS, Philadelphia
Notre Dame High School, Sherman Oaks, Ca. vs Hamilton High School, Hamilton, Arizona
Kent School, Ct., vs Great Britain/Ireland All-Stars
TBA vs TBA
For More Information: www.gift2012.com
Dust off those wellie boots people – festival season is fast approaching!
Delicious food, from budget bites to Michelin stars
After hours Dublin comes alive in a whole new way. Click here to find out more


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Fulwell MOT services and test centre address details
Looking to arrange an MOT test for your vehicle in Fulwell? We provide contact details for MOT services in Fulwell and the surrounding area - see below for contact details of MOT providers that are located and operate in Fulwell to get your vehicle booked in for its latest MOT check.
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Luke Mitchell and Rebecca Breeds Wedding Pictures New Idea
Rebecca Breeds and Luke Mitchell Share Sweet Wedding Pictures With New Idea
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Rebecca Breeds and Luke Mitchell Share Sweet Wedding Pictures With New Idea
Two weekends ago, Luke Mitchell and Rebecca Breeds got married in a gorgeous wedding held at NSW's Kangaroo Valley Bush Retreat. They shared photos of their special day exclusively with New Idea, which is on sale now. The Australian TV couple, who met on the set of Home and Away, wanted to treat their loved ones to an "into the wild" experience. Rebecca says they chose the open-air chapel for their nuptials because "it reminds me of A Midsummer Night's Dream. It's a different kind of church, with God in nature." The bride wore a custom-made Steven Khalil gown and flowers in her hair to match the theme while Luke looked handsome in a Herringbone suit. See all the pictures inside New Idea.
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Medicines & Poisons Control Key Tasks
Medicines & Poisons Control is responsible for the monitoring and control of supply of Poisons (scheduled substances) and Therapeutic Goods in the Northern Territory.
Key tasks include:
- issuing of licences, registrations and authorisations under legislation
- inspections of premises for Legislation compliance (including storage, record keeping, packaging, labelling, advertising and supply)
- scheduling of poisons (including medicines)
- monitoring of Schedule 8 drug movements
- issuing of authorisations for the NT Opiate Pharmacotherapy Program
- secretariat support for the Schedule 8 Clinical Advisory Committee
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Medicines, Poisons & Therapeutic Goods Regulations
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The NT adopts by reference the Schedules published in the Standard for the Uniform Scheduling of Medicines and Poisons (SUSMP) as published by the Commonwealth under the Therapeutic Goods Act 1989. More information about the SUSMP and the latest edition is available via the Therapeutic Goods Administration website.
Medicines, Poisons and Therapeutic Goods Act
The Medicines, Poisons and Therapeutic Goods Act commenced on 1 May 2014. It replaced the Poisons and Dangerous Drugs Act and the Cosmetic & Therapeutic Goods Act.
Therapeutic Goods Recalls
Please see the Therapeutic Goods Administration website for a listing of Australian product recalls for medicines, and therapeutic devices and tests.
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NT consumers are invited to return out of date or unwanted medicines to their local community pharmacy for destruction via the nationally funded Return Unwanted Medicines (RUM) scheme. No medicines are recycled; all are destroyed by approved waste disposal facilities.
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The Therapeutic Goods Administration (TGA) has developed some web content to advise consumers about buying medicines online.
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For spray-drift complaints, please contact the Pollution Hotline on FREECALL (24hrs) 1800 064 567.
Contact Us
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Mother hold her little daugther 20 minutes under water, not to make her any troubles, just to see the funny bubbles!
Love is a Name, sex a Game, forget the Name and play the Game!
Sex drugs and rock'n roll, speed weed and birthcontrol, life's a bitch and then you die so fu** the world and lets get high.
Two in a car, two little kisses, two weeks later, mister an misses.
Never forget me, forget me never, and when you forget me - forget me forever.
Love begins with a smile, goes on with a kiss and end with tears. Love is like a war, it's easy to begin, hard to end and never to forget.
Everybody wants to be happy; nobody wants to be in pain; but can you have a rainbow.. Without any rain?
Sometimes I wish I were an Angel ♥
Love means never have to say you're sorry.
Sometimes I wish I was a little child again... hurting knees are easier to heel as a broken heart.
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Burton Empire GORE-TEX Rasta Gloves
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Amanda Seyfried has been acting since she was a teen. As she stars in "A Million Ways to Die in the West," take a look back at the actress' career.
Amanda Seyfried through the yearsUPDATED 9:10 AM CDT May 28, 2014
Slideshow Central
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Spanish Language
10 Cosas Tontas Que Creen los Cristianos Inteligentes: Las Leyendas Urbanas y los Mitos Dominicales Estan Danando Tu Fe? = 10 Dumb Things Smart Christ
Larry Osborne$11.99Add Your ReviewSPANISH EDITION: In this delightfully personal and practical book, respected Bible teacher Larry Osborne confronts ten widely held beliefs that are both dumb and dangerous Learn More
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As long as your Mac isn't ancient, you can make the move to 64-bit Chrome. Learn how to download it and find out if your Mac has 64-bit support.
LikeAGlove smart garments act like high-tech personal shopping assistants, checking your measurements and finding you clothes that fit.
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20-year-old Abby Slatten was allegedly speeding while scrolling pictures on Facebook. Police say she plowed into another car, with fatal results.
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The Firefox overhaul applies the lessons of mobile design to Mozilla's desktop browser to unify its look across devices, a change more than two years in the making.
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Monday Afternoon Book Discussion.
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Read for L.I.F.E Computer LabSubmitted by oplin on Thu, 03/06/2014 - 4:01pm
Are you a Read for L.I.F.E. student who would like some extra time on the computer? Come to the computer lab and experience a relaxed environment where you can work on a variety of computer skills. A library staff member will be available to help and handouts will be provided to get you started. Tutors welcome. Please register in the Read for L.I.F.E. office.
Income for What's Next. April 29th 6:30-7:30 p.m.Submitted by oplin on Thu, 03/06/2014 - 2:05pm
53% of people are concerned about managing their retirement income to meet their retirement expenses. You don't have to be one of them. Join our presentation to learn more about: How retirement is changing, Prioritizing goals and concerns and translating them into retirement expenses, potential retirement income sources and developing your retirement income strategy. Presented by Marlene Burns of Burns Financial.
Drop Everything and READ! Saturday, April 12. 1:00-3:00 p.m.Submitted by oplin on Thu, 03/06/2014 - 12:10pm
It is National D.E.A.R. Day--Drop Everything and READ. To celebrate reading, we are having a read-a-thon at the Library. Open to everyone. Come and read as a family. Bring a book or use one of ours. Popcorn will be provided.